On Sunday, August 12, 2018 at 7:57:46 AM UTC-4, Druce wrote:
> On Sun, 12 Aug 2018 11:33:04 GMT, "l not -l" > wrote:
>
> >
> >On 12-Aug-2018, Sjeef > wrote:
> >
> >> This is why I asked for more information:
> >>
> >> https://www.sjeef.nl/Recepten/Info/pepers.html
> >>
> >> Sorry that the page is mostly in Dutch.
> >>
> >> --
> >The majority of the peppers on that page, that I recognized, are "hot"
> >peppers and unsuitable, IMO, for pimento cheese. The only one of those that
> >I would consider trying if a substitute were needed is the Italian sweet
> >pepper. One more bit of information may help you find the correct pepper,
> >or a good substitute; the pimento pepper is a Spanish sweet pepper, the same
> >one that is dried and ground to make "sweet" paprika.
>
> I thought paprika powder was made of paprikas, which Americans call
> bell peppers and Australians call capsicums. They're sweet (sort of)
> if they're red and have no heat. Am I correct though?

There's also hot paprika.

Cindy Hamilton