The thing about chillies (in need of substitution)
Here I give you my little tale of woe -
I like chillies. I mean I like the smell, the flavor, it's quite unique and robust in some. Except I have one teensy, weensy, not-so-pleasant problem: I happen to be allergic to them.
Specifically the Capsaicin in the chillies. I can eat capsicums/bell peppers without any problem, but even the mildest of mild varieties of chili make me feel this terrible burn from my lips right to my stomach (not spicy burn, nauseating allergic burn). It entirely takes away any chance of enjoying the actual flavor.
Because of this, at least when I am cooking a dish known for having the vegetable, I will use a combination of bell peppers, Hungarian sweet paprika (as that's the only kind I can get) and black pepper. If it's just asking for powder then the paprika will get used with black pepper again.
This is lovely, don't get me wrong, but I was wondering if anyone else had any ideas for substitution, or if other versions of paprika (smoked etc) are perhaps a closer choice to emulate the flavors without there being an issue of Capsaicin (I can't remember off the top of my head if the smoked has it).
So... any ideas from those who aren't snickering at the silly predicament I have?
There's only two things in the world I need to ensure appropriate survival in today's society: Pots and panties... and cupcakes. Probably need some cupcakes.