How does cayenne generally compare to paprika regarding heat-related compounds?

Cayenne generally stands out with a higher concentration of capsaicinoids.

Although both cayenne and paprika are derived from dried, ground Capsicum annuum varieties and often share high baseline levels of vitamins like A and C, cayenne typically distinguishes itself in areas related to heat intensity. The defining difference often resides in the specific cultivar selected for processing. If the variety used to make cayenne is naturally hotter, it translates directly into a higher concentration of capsaicinoids. Since capsaicinoids contribute to both the heat sensation and the reputed health effects, cayenne generally delivers a more potent dose of these specific compounds compared to paprika, which may be made from milder selections of the base species.