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    Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules, and calyces. The red, orange or yellow color of paprika is due to its content of carotenoids.

    But the offerings from these suppliers extend far beyond the basic dried pepperdried red chilli pepper suppliers. They provide an array of products including different grind sizes, infusions with other spices, smoked versions for a deeper flavor profile, and even decorative whole dried peppers for visual appeal. This variety caters to the diverse needs of chefs, home cooks, and food manufacturers alike, allowing them to elevate their creations with the precise level of heat and sophistication they desire.