You go through recipes and some call for chili powder or flakes, while others call for a pinch of cayenne or a tablespoon of paprika. They all sound very different but when you are in the spice row of the supermarkets, all three of these look the same. They are vibrant red and in the form of a powder. Of course there are more varieties such as ancho chili powder, chipotle chili powder to name a few. But for simplicity sake, let’s keep to the 3 basic types that we are used to seeing in the supermarkets in Hong Kong.

Source: https://shecooksupnice.com/2011/01/19/relax-spice-can-be-nice/

1. Chili Powder

The chili powders normally found in the spice racks of supermarkets are often a mix of different dried chilies and blended with other spices such as cumin, garlic and oregano. Therefore, depending on the type of dried chilies that are in the chili powder, the spiciness level can vary between different brands. Check the labels to see if the chili powders in your supermarkets are mixed with other spices and the types of chilies that are used.

2. Cayenne Pepper (Powder)

3. Paprika (Powder)

This is a ground spice made from mild and sweet red peppers. It is often used in Spanish and Hungarian cuisines. The mild flavor of paprika powder gives the dish a slight red pepper taste but mostly it imparts a bright red colour to the dish. The popular Spanish chorizo (air-dried sausage) is mainly seasoned with sweet Paprika powder giving the chorizos a bright orangey red colour. There are hot paprika powders which may include the red pepper seeds in the grounding process. Smoked Paprikas are also available where the sweet red peppers are smoked and dried before grounding them into a powder.

For cooking purposes, I’d say chili powder and cayenne powder can be interchangeable in recipes. However, if a recipe calls for paprika powder, stick to paprika powder to avoid turning the dish you are making into a hot and spicy dish!

Pan Fried Spanish Chorizo and Squid