Types of Paprika
Dried chilli padi, also known as bird's eye chilli, is a popular ingredient used in many Asian cuisines. These tiny but mighty peppers pack a powerful punch of heat and flavor, making them a staple in dishes ranging from curries to stir-fries.
Overall, paprika and bell peppers have distinct physical characteristics that make them unique. Whether you’re cooking with paprika or bell peppers, it’s important to understand their differences to get the most out of your recipes.
Both paprika and bell pepper contain some amount of carbohydrates, but they have a low glycemic index, which means they do not cause a rapid spike in blood sugar levels.

It’s gotten to the point that Sarah and I have split into 2 sauce factions—Sarah remains determinedly loyal to “lady sauce” our old standby, whereas I have cast caution to the wind and pledged allegiance to this amazingly delicious, garlicky, spicy Chiu Chow oil.
Nutritional Values and Benefits
No, paprika and bell pepper are not the same thing. Paprika is a spice made from dried peppers, while bell peppers are a type of fresh pepper that is often eaten raw or cooked.
In part one of this blog series we will give you a small overview; read all about what capsaicin is, where to find it and why it exists.
Preheat the oven to the lowest setting, around 140°F (60°C). Cut the peppers in half and take out the seeds. Lay the halved peppers on a baking sheet lined with parchment paper. Remember to leave the oven door slightly open to allow moisture to escape. Let the peppers dry in the oven for a few hours, checking them often to make sure they’re completely dry and crispy. The drying time depends on the size and thickness of the peppers. With patience and attention, you’ll have perfectly dried peppers.