The spiciness of a chili pepper can vary widely depending on the specific variety of pepper. The heat level of chili peppers is measured on the Scoville scale, which quantifies the amount of capsaicin, the compound responsible for the peppers' heat. Different types of chili peppers have different levels of capsaicin, resulting in a wide range of spiciness.

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.

Paprika products are essential in many culinary applications, providing not only flavor but also a beautiful red hue to dishes. These products are used in everything from marinades and rubs to soups and stews. Paprika's versatility allows it to complement both savory and sweet dishes. For example, sweet paprika can be used in baked goods for a subtle warmth, while hot paprika can spice up a barbecue sauce. Smoked paprika is particularly popular in Spanish cuisine, where it adds depth to dishes like paella and chorizo.

Indian chili powder is pure red chili powder, but it also comes with different spice and heat profiles. It may be bright red like the Kashmiri chili which does not have much heat, but adds color to the dishes. Or it may be hot, spicy and pungent, with colors ranging from dull red to brownish red.