On Mon, 13 Aug 2018 19:56:09 -0500, "cshenk" > wrote:

>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?
>
>No, Paprika comes in many stages of hot, none of which are as mild as
>our Bell Peppers.

Wrong! Some paprikas are as mild as ripe bell pepper... sweet paprika
is used for color, not flavor. I sprinkle mild paprika on tuna and
potato salads all the time as a garnish. to add color to roast chicken
too. There are actually hundreds of different paprikas. Some
paprikas are used for their aroma... many paprikas are a blend of
sweet and hot peppers
https://www.penzeys.com/search/#?q=paprika
https://en.wikipedia.org/wiki/Paprika