WHY THIS RECIPE IS THE BEST

Of course, you can add more of the spicy ingredient if you want more heat and spiciness. Then, mix until well blended.

Let's get into some history. Capsaicin was first extracted in 1816 by Christian Fridrich. Further work by John Clough Thresh led to its naming in 1876, but it wasn´t until 1898 that Karl Micko isolated the compound in pure crystalline form. A century later, in 1997, David Julius discovered and cloned the cellular receptor for capsaicin, and brought a new level of understanding on how capsaicin works. We´ll get more into this science in the second part of this blog.

However, any variety of smoked paprika won't match the heat level of hot paprika. It's why I also add red pepper flakes, chili flakes, or ground chilies to my recipe when using smoked paprika.

This is a good sauce to keep on hand at all times! Below are some storage tips for keeping your sweet chili sauce fresh and delicious for future use.

Turmeric has been used for centuries in traditional medicine due to its potential medicinal properties. Some of the key medicinal uses of turmeric include:

Where to Find Quality Spices

Because of its strong flavor, sriracha should be used as a condiment. A dash of sauce here and there will surely make a difference and give your dish the exotic touch that it needs. When used as a sauce, it will dominate a dish like in sriracha flavored mayonnaise. It has been widely used as a condiment in a variety of Thai, Vietnamese and Chinese restaurants.

Once combined, I add half the same amount of the guajillo chili powder mixture as what the recipe calls for paprika.

Red paprika has a sweeter and milder flavor. It may be smoked, which will give it a different flavor altogether. Additionally, Hungarian sweet paprika is milder than Hungarian hot paprika. The hot variety can be hotter than jalapeno. Spanish paprika comes in mild, medium and hot variants.