Thanks! On the Cajun Belle: It’s a tough one, as the reported ranges run from 100 to 4,000 across sources. Most of our experiences (and many commenters on the Cajun Belle profile) talk about eating experiences in the “jalapeño range.” 100 to 1,000 doesn’t cover that. We’ll keep the spread as it feels like the likely eating experience.

Paprika is made from red bell peppers dried and then rossted to aquire that esrthy aroma. For hot paprika is added hot chilis from severeal varietys

It’s on the list to write up. So many chilies out there!

ditto X 2!
(a joke) A tourist gets off the plane in Honolulu, goes up to the first native he sees and asks, “What’s the correct way to pronounce the name of this place? Is it ‘Hawaii” or “Havaii”?” Native sez, “Havaii.” Tourist sez, “Thank you!” Native sez, “You’re velcome.”

Pueblo chiles are also known as Mirasol peppers and are suspiciously absent from this site. They are similar to Hatch green chiles, but better in my opinion.

Adjvarka is the variety most often used for paprika.