hot paprika
Also known as: pimentón picante, erős paprika
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Also known as: pimentón picante, erős paprika
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly in a cool, dark place, it maintains peak flavor for 1-2 years, though it remains safe to eat longer.
If the vibrant red color has faded to a dull brown or if the pungent, spicy aroma is gone, the spice has lost its potency.
A mix of 3 parts sweet paprika and 1 part cayenne pepper is the closest substitute.
No, hot paprika is made from specific spicy varieties of Capsicum annuum and is generally milder and more flavorful than pure cayenne.
It varies by brand but generally ranges from 500 to 1,500 Scoville Heat Units, making it noticeably spicy but milder than a jalapeño.
It is not recommended as condensation can cause clumping and mold; a cool, dry pantry is superior.
Pure hot paprika is naturally gluten-free, but always check labels for anti-caking agents or cross-contamination.
It is a staple in Hungarian Goulash, Spanish Chorizo, deviled eggs, and various meat rubs.
It contains small amounts of natural sugars found in the dried peppers, roughly 10g per 100g.
hot paprika is a versatile ingredient found in cuisines around the world. With 282 calories per 100g and 14.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 1 recipes featuring hot paprika with step-by-step instructions.
Browse recipes →Paprika becomes bitter if it is scorched in hot oil or if it is very old and the oils have oxidized.