Another name for Capsicum oleoresin is Capsaicin oleoresin. Capsaicin is the active component responsible for the pungency and heat in chili peppers, and the oleoresin derived from these peppers is often referred to as capsaicin oleoresin.

In addition to the climate and soil conditions, Yidu's dried chili exporters also benefit from the region's rich agricultural tradition. Many farmers in the area have been growing chili peppers for generations, passing down traditional knowledge and techniques that have been refined over time. This expertise, combined with modern farming practices and technology, allows Yidu's dried chili exporters to produce some of the best dried chili peppers in the world.

In terms of heat level, I consider it moderate or milder than hot paprika because it has a distinct earthy flavor and fruity notes that balance the spicy taste.

Now, what if you can’t find bell pepper powder at your local grocery store? It requires short work and it can be daunting at first, but you can make your own powder at home. To start, you have to dehydrate them first and then ground them to powder using a spice grinder or mortar and pestle. To use as a backup, simply double the amount as the recipe suggests.

Hot sauce has varying flavors from brand to brand, but overall, it is spicy, smoky, citrusy, a little sweet, and sometimes nutty. If you’re looking for a replacement that mimics paprika’s taste rather than color, hot sauce is your next best pick. This works for soups and stews where you can hide its runny consistency. Add one teaspoon of hot sauce for every one teaspoon of paprika in recipes.