
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.
Why We Love It: While it’s technically considered a “medium” hot sauce, we think this one is mild enough to win over even the most heat-averse skeptics. With a little heat and a lot of flavor, this mild hot sauce is a customer favorite. That’s because this one features a friendly blend of cayenne and habanero peppers to give it just enough heat to warm you up and qualify as hot sauce but not so much that it’ll have you begging for mercy (if that’s more your cup of tea, check out our assortment of extreme hot sauces). And with a hint of garlic flavor, it enhances any savory dish you can dream up.
Chili products come in a myriad of forms, each with distinct applications in cooking. Ground chili powder, chili flakes, and chili paste are common pantry staples that provide convenient ways to add heat to dishes. Specialty products like chili oil and chili-infused sauces offer concentrated flavor, perfect for drizzling over finished dishes or using as a marinade. Beyond heat, some chili products are valued for their smoky or sweet undertones, which can enhance the complexity of a dish. For instance, chipotle chilies impart a smoky flavor, while certain Asian chili pastes bring a blend of sweetness and spice.
Why not? Like paprika, they're made from a combination of dried peppers belonging to the Capsicum annuum family.
So, how do you use crushed red pepper flakes to substitute for paprika in your recipes? You will need to add one-third of the amount to the same amount of paprika required in your recipe.


Try my homemade sriracha sauce recipe, which is different from most Americanized varieties, including the sweeter Huy Fong rooster sauce. Mine is more like the original from Thailand.

Apart from Indian dishes, red chili powder is used in other south Asian and some far eastern Asian cuisines as well.