Sweet paprika, according to "The Science of Good Food," comes from ground, dried, red sweet peppers, and most often is used in European dishes such as goulash, poultry, roasted meats, eggs and sauces. Paprika has a mild, peppery flavour. It contributes a brilliant red colour to foods, adding eye appeal to even the palest of foods such as potatoes and egg whites. Substitutes for sweet paprika either replicate the colouring, flavour or both of this sweet spice.
"The Cook's Thesaurus" recommends substituting cayenne pepper, a ground hot red pepper, for sweet paprika. While the red colouring stays the same, cayenne pepper has a hotter flavour. Depending on your recipe and personal spice tolerance, you might want to decrease the amount of cayenne used to replace sweet paprika.
Use a spice grinder or mortar and pestle to grind sun-dried tomatoes to a fine powder. Use this as a substitute for sweet paprika to add a slightly tangy, sweet flavour and red colouring to your dishes, but do not expect the same mild pepper flavour from this substitute.
Ground Aleppo Peppers
Grind Aleppo peppers (also called near eastern peppers) in a spice grinder and use instead of sweet paprika. Their spiciness lies between that of sweet paprika and cayenne pepper.
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