Hate to ask a stupid question, but what makes a powder paprika instead of chili powder? Store bought, the chili powder is darker in color, and has a slight smoky smell, but neither has any flavor to speak of. I have grown Alma Paprika, and a couple other paprika type peppers in the past, and the powder turns out wonderfully sweet, with just a hint of heat, so not sure why the store bought stuff has no taste.
Anyway, this year I've dried and ground several varieties of peppers that aren't specifically listed as paprika type peppers, and just wasn't sure how to label the jars of powder, other than just writing the name of the peppers that are in it. In some cases though it is a blend of several different varieties. When I'm cooking I basically just need to know if the powder is sweet, mild, medium, or hot, so I guess I could just label them that way instead ...
What do you guys do?
Anyway, this year I've dried and ground several varieties of peppers that aren't specifically listed as paprika type peppers, and just wasn't sure how to label the jars of powder, other than just writing the name of the peppers that are in it. In some cases though it is a blend of several different varieties. When I'm cooking I basically just need to know if the powder is sweet, mild, medium, or hot, so I guess I could just label them that way instead ...
What do you guys do?