Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the Capsicum annuum. The most common variety is tomato pepper, although sometimes both chili peppers and cayenne peppers are added. Paprika is a source of vitamin A.
Paprika can range from mild to hot. Sweet paprika is mostly composed of the pericarp (outer skin), with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, placentas (where the seeds are attached to the top of the fruit), and calyces (part of stem that connects to top of the chili pepper). Store paprika in an airtight container in a cool, dark place for no more than six months.
Chili peppers, from Nahuatl chīlli, is the fruit of plants from the genus Capsicum. They're used in dishes to add heat or spice. There are many varieties of chili peppers, ranging in shape and color from white, yellow, red or purple to black.
The 5 domesticated species are Capsicum annuum(bell peppers, cayenne etc), Capsicum frutescens (tabasco, thai etc), Capsicum chinense (habanero, naga etc), Capsicum pubescens (rocoto) and Capsicum babbactum (aji). The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin. The quantity of capsaicin varies by variety, and on growing conditions. The intensity of the "heat" of chili peppers is commonly reported in Scoville heat units (SHU).