Paprika...Simply ground peppers?

[mensplace]

I found the Dulce Rojo and Alma listed as the primary Hungarian paprika peppers, but know that they also make paprika in several other countries such as Spain, where the peppers are first smoked. Wouldn't grinding the Latin American peppers also be a viable alternative. I LOVE Paprika, hot or sweet. Maybe it is the inherent sweetness of those two that separates them from the pack, but would think that some of the many other sweet peppers would also be likely candidates. In fact, I would love to try some of the many other styles used in pepper powders, but with more sweetnes than just the heat of cayenne or tabasco and less bitterness. Guess I could use the oven as a slow drier. However, most of the pre-dried Mexican peppers seem far more bitter and biting than sweet. Suggestions? Next week is the start of my seed growing for a first batch, though I will stagger each batch by a few weeks between each sowing.