The heat of peppers is measured using the Scoville Heat Scale, which ranks the heat of a given pepper in units known as Scoville Heat Units (SHU). Bell peppers of all colors register zero SHU, meaning they're not hot at all. Jalapeños are medium, measuring 2,500 to 8,000 SHU, while extremely hot chiles like habaneros or Scotch bonnets come in at 100,000 to 350,000 SHU.

In summary, bell peppers are not called paprika; rather, they are the primary ingredient used to make paprika. The name paprika is derived from the Hungarian word paprika, and it has become synonymous with the ground spice made from dried red peppers. Bell peppers are chosen for their flavor and color, making them an ideal ingredient for producing the beloved spice known as paprika.

Hot paprika, on the other hand, is made from hotter varieties of red peppers, such as cayenne or chili peppers, and has a much spicier, more intense flavor compared to sweet paprika. It adds a fiery kick to dishes and is commonly used in spicy recipes like chili, curry, and spicy sausages. The heat level of hot paprika can vary depending on the specific type of pepper used, but it generally provides a noticeable level of spiciness.