Cheers Paul, you are right about the Paprika and there is already a small sachet of it in the kit anyway along with Cayenne Pepper for the heat. Since I posted this question I have been on Google and came to a similar conclusion, there is also a pepper called Mulato similar to the Ancho, I also found the 'New Mexico' which I think is a blend of both or similar. Amazingly I found an importer on-line (relatively close to home) for all three varieties so on your explanation I will go that way, the 'New Mexico' I think. Regarding Spanish Paprika (Pimenton in Spanish) do not be fooled, you can buy Pimenton Dulce (Sweet), Pimenton Agridulce (medium hot) and Pimenton Picante (Hot). On a recent trip to Spain I purchased some 'Pimenton Picante' from a well known indoor market, I used it as I would Hot chili powder about a teaspoon full, bad move, I don't know what it is on the SHU scale but I have had to lock it in a container and use sparingly (about a quarter of a teaspoon)!! Thanks agan for the good info. Paul from Wales.
I have used these mixes many times, (along with my own tweaking) and usually bring some back to the United Kingdom after visiting relatives in Tennessee as they are not available here. I am down to my last couple and have measured out the spices so as to make up my own, the only issue that I have is the largest packet is labelled 'Chili Pepper' which weighs approx 60 grams, I am not sure what chili it refers to, it is certainly not the chili powder we have here as that amount would render the dish inedible! Any help would be greatly appreciated.
Thank you to all, I needed an answer to the exact same question as I wanted to try out an American recipe. Here in the United Kingdom there is no 'Ground Red Pepper', but we do have Cayenne, Paprika (hot, sweet etc) Ground Chili and a myriad of others! Now I know, cheers guys.