All types of paprika are made by grinding pepper pods to create the bright red powder that is found in so many dishes. The final product can take one of several forms, including spicy and sweet paprika. Smoked sweet paprika is common in chicken and seafood recipes and registers at about 250 Scoville Heat Units (SHU), meaning that it’s not very spicy at all — in fact, it’s rather sweet. Although its flavor is necessary for some dishes, other dishes use smoked sweet paprika as a coloring agent. This is common in some soups and sauces.