Substitutions
Dried and ground sweet red peppers, ranging from mild and sweet to gently warm, valued as much for its deep red colour as for its flavour.
What it does in a recipe: Colour and a mild sweet pepper flavour - it tints a dish red and adds body without contributing meaningful heat. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Sweet paprika, Hungarian paprika
Quick answer
Ground ancho or other mild chilli powder
1 tsp paprika = 1 tsp pure ground ancho chilliAll substitutes, best first
1 tsp paprika = 1 tsp pure ground ancho chilliAncho is a dried poblano, another mild capsicum, so it gives the same red pigment and fruity pepper flavour with only slight heat.
Trade-offDarker, more raisiny and a touch hotter. In a stew or a rub this is a small shift; in a pale sauce the colour is browner.
1 tsp paprika = 1/2 tsp smoked paprika + 1/2 tsp tomato powder or a pinch of sugarSmoked paprika is the same pepper, dried over oak, so the pepper flavour and colour are identical and only the smoke is added - halving it keeps the smoke in check.
Trade-offSmoke will be the first thing anyone tastes. It suits beans, meat and eggs, and can spoil a delicate chicken paprikash.
1 tsp paprika = 1/8 tsp cayenne + 1/4 tsp sugarCayenne supplies the red capsicum colour in a very small amount, and a little sugar stands in for the sweetness of the ripe pepper flesh.
MethodMeasure the cayenne carefully. Anything more than a scant eighth of a teaspoon turns a mild dish hot.
Trade-offIntroduces real heat where paprika has none, and cannot supply the volume or body that a full teaspoon of paprika adds.
1 tsp paprika = 1 tsp tomato powder, or 2 tsp tomato paste with the liquid reduced slightlyWhere paprika is doing colour and mild sweet-vegetable work rather than pepper work, concentrated tomato covers both jobs.
Trade-offAdds acidity and a tomato flavour that paprika does not have. Useful in a goulash, wrong in a dry rub.
Paprika scorches and turns bitter fast. Add it off the heat or to a liquid, not to a dry hot pan.
At a glance
| Category | Spices |
|---|---|
| Job in a recipe | Colour and a mild sweet pepper flavour - it tints a dish red and adds body without contributing meaningful heat |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free |
| Swaps available for | Dairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Questions
1 tsp paprika = 1 tsp pure ground ancho chilli. Ancho is a dried poblano, another mild capsicum, so it gives the same red pigment and fruity pepper flavour with only slight heat. Darker, more raisiny and a touch hotter. In a stew or a rub this is a small shift; in a pale sauce the colour is browner.
1 tsp paprika = 1/2 tsp smoked paprika + 1/2 tsp tomato powder or a pinch of sugar. Smoked paprika is the same pepper, dried over oak, so the pepper flavour and colour are identical and only the smoke is added - halving it keeps the smoke in check. Smoke will be the first thing anyone tastes. It suits beans, meat and eggs, and can spoil a delicate chicken paprikash.
1 tsp paprika = 1/8 tsp cayenne + 1/4 tsp sugar. Cayenne supplies the red capsicum colour in a very small amount, and a little sugar stands in for the sweetness of the ripe pepper flesh. Introduces real heat where paprika has none, and cannot supply the volume or body that a full teaspoon of paprika adds.
1 tsp paprika = 1 tsp tomato powder, or 2 tsp tomato paste with the liquid reduced slightly. Where paprika is doing colour and mild sweet-vegetable work rather than pepper work, concentrated tomato covers both jobs. Adds acidity and a tomato flavour that paprika does not have. Useful in a goulash, wrong in a dry rub.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.