The pepper collection and processing technique also impacts the colour on the paprika seasoning. Peppers with more beta-carotene make brighter red hues, when those with far more capsanthin, which translates to more heat, tend to be about the orange side or also have a reddish-brown hue. I've to start out https://sweet-paprika-pods89632.ampblogs.com/the-best-side-of-red-chili-pepper-crushed-mixed-with-seeds-67779409