Ranging from 30,000 to 50,000 SHU, cayenne is definitely spicier than hot paprika. All the same, this ingredient is one of the best hot paprika substitutes there is because of its striking color and noticeable heat level.

Turmeric has been used by humans for nearly four thousand years. For thousands of years, it has been used as a dye, as a cooking spice, and as a material used in medicine. Sanskrit texts of its use as a spice date back to ancient Indian times. The name Turmeric comes from the Latin Terra merita because its roots, when ground, are golden. The spice is made from the turmeric (Curcuma longa) plant in the ginger family. Turmeric is grown for its stems. The stem is dried and ground into a yellow powder with the bitter sweet taste we know and love.

Chili powder is a blend that typically consists of ground dried chili peppers, cumin, garlic powder and oregano, among other spices (depending on the recipe or brand). Common in Southwestern cuisine, chili powder offers a complex flavor profile that goes beyond mere heat. It can add depth to dishes, making it a staple in Tex-Mex recipes like chili con carne, tacos and enchiladas.

Polyphenols, such as curcumin, have gained popularity because epidemiological studies have repeatedly shown that diets rich in them can provide inflammatory relief. At the molecular level, polyphenols help stabilize oxidation in cellular components. Oxidation can lead to damage to organelles within cells, including mitochondria, the cell powerhouses where much of the cell's energy is produced by the oxygen we breathe. Eating foods with antioxidant properties, such as berries, nuts, healthy fats, and turmeric, is thought to help maintain levels of oxidative damage.

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