Use Cases

paprikapowder exporter.
Heat Level: Wild


The Scoville Scale was developed in 1912 by Wilbur Scoville, a pharmacist from the United States. To determine the SHU, an exact weight of hot pepper is dissolved in alcohol to extract the capsaicinoids components. These components are then diluted in a solution of sugar water and decreasing concentrations are given to a panel of trained tasters until a majority can no longer detect them in a diluted form. The heat level is then rated based on this dilution in multiples of 100 SHU. This system was initially purely organoleptic but nowadays is measured using HPLC (high-performance liquid chromatography) to prevent any deviation from sensory fatigue or the chosen panel´s resistance.
The goal is to achieve a balance that complements your dish without overwhelming it. Each substitute brings its own unique flavor and heat level, offering an opportunity to customize and experiment in your culinary creations.
Now that you have a good idea of what hot or spicy paprika is, let me introduce you to my favorite substitutes for paprika.
Hot or spicy paprika is, of course, hot and spicy. You may also see hot paprika referred to as Hungarian paprika. It’s not as hot as pure cayenne pepper, but it can definitely pack a punch, adding a spicy kick to almost any dish. Hungarian paprika comes in eight different varieties, each with varying degrees of heat and flavour, but the most common is édesnemes – known for its pungent, peppery flavour and sweetness.
New Mexico University points out that the Scoville scale is a subjective spiciness scale and some people can be more sensitive to capsaicin than others.

For this backup, start with a small amount and adjust according to the dish’s preference. You may also adjust other seasonings if needed.