IngredientsSpices
Paprikapulver rosenscharfhot paprika
Ground peppers from hotter varieties, often milled with the ribs and seeds. That is where the heat comes from.
The only difference from the sweet powder is the heat. The fruit sweetness and the deep red stay.
Im Topfin the pot
In most recipes it stands beside the sweet powder, not in its place. A small part of the paprika goes hot, the rest stays sweet.
It scorches as fast as the sweet one. Off the heat, stir it in, add liquid immediately.
Kaufenwhere to buy
Pimentón picante is the right grab. Gourmet shops and Mercado Libre carry it.
If sweet paprika is all you have: add a pinch of ground chile de árbol. That covers the heat without tipping the aroma.
Vorsichtcareful
Do not swap in plain chilli powder. It brings heat without paprika aroma and the sauce loses its base note.
Heat is cheap to find in Mexico, paprika aroma is not. That is the whole point of this powder.