We know it may be very tempting to simply swap in that ketchup sitting in the fridge, but spiciness is a primary expectation of chili sauce, and there’s obviously none in ketchup. Plus, it’s very simple to spice up that ketchup with chipotle or cayenne pepper to at least provide some heat.
Capsicum Oleoresin Suppliers: Ensuring Quality and Consistency
Our gold standard for study? Lee Kum Kee’s version (if you’re just too lazy to read on, you can buy a jar here). A close study of various ingredients—some more chemical than others—brought me back to a core list of ingredients…
Paprika is not only used for its vibrant color but also for its distinct flavor profile. It can range from being sweet and mild to being hot and spicy, depending on the variety of peppers used to make it. In China, paprika is often used in dishes such as stir-fries, soups, and marinades to add a depth of flavor and a pop of color.
Bell peppers, on the other hand, are native to South America, where they have been cultivated for thousands of years. They come in a variety of colors, including green, red, yellow, and orange, and can be eaten raw or cooked.
The ratio that works best for my recipes is for every teaspoon of paprika, I use one-fourth or one-third teaspoon of cayenne chili powder, depending on how spicy or hot I want the dish to be.


Another option is to use a spice blend or a spice rub because these may contain large amounts of paprika. Cajun and Creole seasonings, for example, are mainly paprika along with garlic, thyme, salt, pepper, and cayenne, so you could certainly substitute one for the other. Similarly, Old Bay seasoning is mainly celery salt and paprika. As in the cases above, go with a 1:1 ratio.