sf wrote:
> Doug Freyburger > wrote:
>
>> I'm not one oft hose who detects the heat of
>> hot paprika so for my purposes the smoked paprika is the one to use.
>
> You must be immune to chilies then. Hungarian hot paprika (at least
> the one I bought that came in a can) is blazing hot even when it's
> old.

Nope. Paprika has a different chemical than capsicum. I have a high
tolerance for capsicum but I don't detect the hot chemical in paprika at
all. I can hardly tell the difference between sweet hungarian paprika
and hot hungarian paprika. It's why I like the smoked paprika best.

> Cayenne is another fooler. That stuff has quite a kick too.

That's a regular capsicum pepper like habenero or jalepeno. Cayenne is
the base variety for the tobasco variety.