Was wondering since almost all of the rubs I use or have seen have paprika as a main ingredient which kind of Paprika is the preferred.
I currently am using Spanish which is dark red but find it to be a little bitter
I used to use Hungarian which is more orange and spicier as I recall.
My spice guy found me a cayenne pepper that has had the heat bred out of it. When ground it yields a different flavor profile than either normal cayenne or paprika.
Just wondering
Mark
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