Even before being domesticated, six to eight thousand years ago, chilis had found a way to spread over more land and proliferate more widely by using birds as their seed carriers. Not only do birds fly and can spread the seeds over long distances but they also swallow the fruit whole, which keeps the seeds intact and allows them to germinate once they are “dropped”.

In contrast, bell pepper is a vegetable that comes in a variety of colors such as green, red, yellow, and orange. It has a sweet and slightly tangy flavor, and a crunchy texture. Bell peppers are commonly used in salads, stir-fries, and as a stuffing for dishes such as peppers stuffed with rice or meat. While they may look similar to paprika, they are not interchangeable in recipes due to their different taste and texture.

Now, what if you have regular paprika but don’t have the smoked variant? Can you still use it? The answer is yes! But only if you combine it with cumin and cayenne. On its own, regular or plain paprika doesn’t have the flavor that its smoked version is known for. Mixing it with cumin will bring a rich and earthy flavor, while cayenne adds heat and smokiness. With all three, you can create something close to smoked paprika.

Most countries have their own variety of chili peppers, ranging from poblano, serrano, Tabasco, jalapeno, peri-peri, habanero, cayenne and numerous others. Originating in Mexico, the red chili made its way across the world and is used in many cuisines. Many varieties may also be used fresh and green or red or pickled instead of dried and powdered.