[Sca-cooks] paprika

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Mark S. Harris:
>Margaret commented:
>>I mixed up the cayenne and paprika once--it was
>>inedibly hot paprikas--which is why I now label all my spices even if it's
>>turmeric.
>There is really hot paprika?
>Even the "hot" Hungarian paprika I ordered didn't seem very hot. I 
>ordered canisters of both the hot and the mild.I would consider both 
>of them milder than the cayenne pepper I have or the dried jalepeno 
>powder I have.

Basically it's hot in relation to the sweet variety. Hot paprika is 
made from the whole peppers, dried and ground. Sweet paprika, as I 
understand it, is made from those same peppers, only deveined and 
deseeded, at some point in the process. Capsicum authorities seem to 
agree that much of the heat comes from the veins and the seeds, so 
what ends up being sold as sweet paprika has had its heat tampered 
with a bit, while hot paprika has not.

Adamantius