The degree of relationship to the paprika can be seen from the outside of the pepperoni. After all, it is also referred to as a sweet pepper. There are a few differences in taste. You can find out the exact ratio of pepperoni and paprika here.
The hot pepper is the hot variety of pepper
The pepper family is large
The paprika
- belongs to the plant genus Capsicum
- is a generic term for many different types of vegetables
- available in different colors (often orange, yellow, red or green)
- their fruits belong to the berries
- comes from America
The pepperoni
- Available in numerous flavors (from sweet to savory to spicy)
- suitable for drying, stuffing or searing
- is nicknamed "spiced paprika"
- are often confused with chillies
- the smaller, the sharper
The pepperoni is a subspecies of the pepper
Both the growth of the plant and its fruits are very similar in the pepperoni and paprika. In view of their degree of relationship, this is not surprising. To be precise, the term paprika is a generic term for a type of vegetable. The hot pepper forms one of many subspecies. Chilies and jalapenos are other varieties of the pepper family. Even trained cooks sometimes confuse the individual types. This is mainly due to the fact that every type of vegetable from the paprika genus contains capsaicin, a substance that is responsible for the typical spiciness. Depending on the concentration, the various types of pepper differ, with the pepperoni being one of the milder fruits. The difference between paprika and chili peppers is therefore more culinary than botanical. But the division goes even further. There are also different types of peppers, which differ in size, color and taste. Nowadays, many people associate the Hungarian paprika, which hardly contains any capsaicin due to breeding, with the name. In contrast to the elongated, pointed pepperoni pod, its fruit has a bulbous shape. The Italians call this classic variety Peperoni.