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For traditional recipes that call for paprika, it's best to use what the recipe calls for, as the paprika is there for a reason, and its flavor and color are intended to give the dish an overall flavor profile and aspect that substitutions can't add.

It's why cajun spice isn't just spicy. It also has a distinct earthy, smoky flavor. While this flavor profile is good news, you have to make sure you tweak the measurement of the other spices and herbs used in your recipe.

One such facility might be found in the heart of a chili-rich region, where the air is thick with the aroma of drying peppers. Here, rows upon rows of chilies are meticulously spread out under the sun or within temperature-controlled rooms to dry. The process requires a delicate balance; over-drying can lead to a loss of flavor, while under-drying risks spoilage.