Paprika, Cayenne, Chilli powders ?

Could someone out there clear the haze in my brain about these three seemingly related spices and what to use when?           Cheers,   Tony.

I think (well, my tastebuds do) that paprika is somewhat sweet. I could be wrong but it seems like it to me and I use it in sausage casserole, amongst other things    Smoked paprika is lovely

I like cayenne and use it in my spicy cheese scones

Chilli powder can be mild or blisteringly hot, depending on what chilli is used, as has been said 

They're all just ground up dried peppers of one variety or another. I think paprika is a blend of chilli and bell pepper (might even be pure bell pepper, not sure), whereas chilli powder might be any variety of chilli or a blend of different varieties, and cayenne is a particular variety of chilli. And even within each type, you can get huge variation in the degree of heat, because even if you use the same blend of the same varieties, they'll still vary in heat from one season to another. When you buy them in the shops, chilli or paprika is usually available in hot or mild varieties.

Mild paprika is usually a fairly sweet sort of taste and even mild chilli can have quite a bite if you use much of it. I do like pimenton or smoked paprika in goulash, but it is quite a strong taste and it does overwhelm everything else a bit.

Cayenne is always reckoned to be a fairly hot chilli, yet I've grown them at home for 3 or 4 years now, and they always seem to come out pretty mild. This year I grew Cayenne plus a Thai chilli (SuperChilli) so I'm going to experiment with drying/grinding them separately or blended.

we get paprica dip here and its fantastic but carnt find the greeek recipie for it as its a bought one its not in any cook books , its tomatoe based tangy and it has greel cheese in it im so going to miss it any recipies out there would be greatfully recieved
chrissie b

the dip is so good its a lovly colour and in the big supermarkets its sold loose but the best one is ambrosia brand just look for the tzatziki and it wont be far , im going to have a go will get kev to read out the ingredients  off the pack , carnt find it in any recipie books , i use in cooking as my secret ingredient  oh now every one knows lol
chrissie b

i suppose if you add the paprica to this as well as a bit of crumbled fetta and extra garlic it wouldnt be too far from the mark , i must get this correct as i use a lot of it , tomatoe and sausage with pasta and other bits , just a spoonful in there makes a world of difference .
chrissie b