Does specific "red" pepper really matter when making paprika powder if level of spice is the same?

I dont have access to the hungarian or european peppers but i have a lot of dried korean, chinese red peppers and local sweet paprikas.

Would it be fine to use the powdered version of these in western recipes that call for paprika powder?

Im not looking for perfection just something thats good enough.

submitted by /u/RationalIdiot
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