Cayenne vs. Chili Powder vs. Paprika: What's the Difference?

They're all red powders, and they often sit side by side in the spice drawer, but cayenne, chili powder and paprika do very different jobs. Swap one for another without adjusting and a dish can go from mild to fiery, or pick up cumin and garlic you didn't plan for. Here's what each one is, how hot it is, how much to use, and how to substitute, plus three quick recipes that show each one at its best.

The short answer

What is cayenne pepper?

Cayenne is a single variety of chile, dried and ground. Savu Birra Cayenne Chile Pepper Powder is pure cayenne at 30,000 to 50,000 Scoville Heat Units. Its flavor is clean and fairly neutral, which is why it is the go-to for turning up heat in sauces, chili, rubs and hot wings without changing the character of a dish.

Because it has no salt, cumin or garlic, cayenne is the most flexible of the three. A pinch wakes up mac and cheese, deviled eggs, creamy soups, vinaigrettes and even hot chocolate. It is also the classic heat in Cajun and Creole cooking.

What is chili powder?

In the US, "chili powder" usually means a seasoning blend, not a single chile. Our Chili Powder combines ancho, guajillo and red chile peppers with cumin, oregano, garlic and sea salt. The chiles are mild, so it adds rich, smoky, slightly sweet chile flavor rather than heat. For more heat, Hot Chili Powder adds habanero. Because it contains salt and cumin, chili powder is a shortcut for chili and tacos, but it is not a neutral swap for a pure chile.

Outside the US, "chili powder" can mean plain ground hot chile, much closer to cayenne. If a recipe comes from the UK, India or Australia, check which one the writer means before you measure.

What is paprika?

Paprika is ground dried red peppers, and the type matters:

• Sweet Hungarian paprika: deep red, mild and sweet. Essential for goulash and chicken paprikash.
• Premium paprika: bright red (ASTA 120 to 140) with little heat, mainly for color.
• La Vera sweet smoked paprika: Spanish pimentón, oak-smoked, mild and smoky.
• Smoked hot paprika: oak-smoked and spicy, about 4,000 to 8,500 SHU.

Learn more in The History of Paprika.

How much to use

Start at the low end, stir well and taste after a few minutes. Heat builds as dishes simmer and sit, so a chili that tastes mild at first can be noticeably hotter the next day.

How to substitute

• Cayenne for chili powder: Don't swap 1:1. Use about 1/8 teaspoon of cayenne per tablespoon of chili powder, then add cumin, oregano and garlic for the rest of the flavor.
• Chili powder for cayenne: You'll get flavor but little heat. Taste and add another hot chile if needed, and cut back on salt.
• Paprika for chili powder: Works for color, but add cumin and garlic. Use smoked paprika for depth.
• Cayenne for hot paprika: Mix a pinch of cayenne into sweet paprika. You'll get the heat, but not the smoke.
• Smoked paprika for sweet paprika: Use about half as much. Smoke is strong and can take over a delicate dish like paprikash.

Cooking tips for red chile powders

• Bloom them in fat. Stirring chili powder or paprika into warm oil for 30 seconds before adding liquid brings out deeper flavor and color.
• Don't scorch paprika. Paprika contains natural sugars and burns quickly over high heat, turning bitter. Take the pan off the heat, stir it in, then add liquid.
• Use paprika as a finish. A dusting over deviled eggs, hummus or potato salad adds color and a light sweetness.
• Layer them. Many of the best chilis and rubs use all three: chili powder for the base, smoked paprika for depth and cayenne to set the heat.

Recipe: all-three dry rub

Enough for about 3 pounds of chicken, pork or ribs.

• 2 tablespoons Chili Powder
• 1 tablespoon La Vera sweet smoked paprika
• 1 tablespoon brown sugar (optional)
• 1 teaspoon granulated garlic
• 1/4 to 1/2 teaspoon cayenne
• 1 teaspoon salt

Mix and pat about 1 tablespoon onto each pound of meat. Cook chicken to 165°F and pork chops to 145°F. If you use the sugar, keep the heat moderate so the rub doesn't burn.

Recipe: smoky paprika roasted potatoes

Toss 2 pounds of potato wedges with 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1/2 teaspoon granulated garlic, 3/4 teaspoon salt and a pinch of cayenne. Roast at 425°F for 30 to 40 minutes, turning once, until crisp. Serve with a garlic yogurt or aioli dip.

Recipe: 10-minute cayenne honey butter

Melt 4 tablespoons butter with 2 tablespoons honey and 1/8 teaspoon cayenne. Taste and add more cayenne a pinch at a time. Brush over cornbread, biscuits, grilled corn or fried chicken.

Want to try more chili powders?

The Chili Seasoning Variety Pack lets you compare four styles in one box: Chili Powder (not hot), Hot Chili Powder (with habanero), Texas Red Chili seasoning, and Chile Pepper Blend (with habanero, very hot). All four have no added sugar.

Frequently asked questions

Is cayenne hotter than chili powder?

Yes, much hotter. Cayenne is a pure hot chile, while chili powder is a blend built mostly on mild chiles.

Is paprika spicy?

Most paprika is mild. Sweet Hungarian, premium and La Vera sweet smoked paprika have little or no heat. Smoked hot paprika is noticeably spicy.

Can I use cayenne in chili?

Yes. Use chili powder for the base flavor and add cayenne a pinch at a time for heat.

Is cayenne the same as red pepper flakes?

Not exactly. Red pepper flakes are usually a mix of crushed chiles with seeds, and they release heat more slowly. Cayenne is finely ground, so the heat spreads through a dish right away. Start with about half as much cayenne as the flakes a recipe calls for, then taste.

How long do these powders last?

Ground chiles and paprika taste best within about a year. Paprika fades fastest, losing color and sweetness, so keep it sealed and away from heat and light. See our guide to the shelf life of spices.

Explore more from Savu Birra

Compare more chiles in the Chile Pepper Heat Guide, try four paprikas in the Paprika Variety Pack, or browse chile peppers and paprika.