I bought some Spanish smoked paprika last year from a specialty store in Ottawa. The first couple of times I tried it, I really disliked it. I found the flavour overpowering and disagreeable. I can't even remember what I sprinkled it on. A few months ago a friend of mine made hummous and brought it over for dinner. While rummaging around in my spice cupboard, he found the smoked paprika and used it to garnish the hummous (along with a douse of olive oil) I loved the smoked paprika on the hummous - it added a real depth of flavour. Since then I have been trying it on a few other tings. Last week I made vegetable barley soup and added a liberal sprinkling of the paprika to it - it was a perfect flavour for the soup. You can't quite tell what it is but you know something really good is in there for flavour. I made the soup tonight and [art way through, tasted it - why was it so flat? Then I remembered the paprika and added it in - that was exactly what it needed. It is now a staple in my soup recipes. I recommend finding some and experimenting with it.