The pepper variety and processing approach also impacts the color on the paprika seasoning. Peppers with a lot more beta-carotene generate brighter red hues, even though People with more capsanthin, which translates to a lot more heat, tend to be about the orange side or even have a reddish-brown hue. https://remingtonhifbf.blogs100.com/31451539/the-best-side-of-paprikachilli