uses for smoked/unsmoked paprika?

I have used the Hungarian smoked when I was out of chile powder! One thing I almost never use is cayenne or habenero powder.

I use the sweet unsmoked to decorate things like deviled eggs, pasta salads and other things that do not require an additional spiciness to them, only for looks!

It is wise to keep spices in the freezer if you don't use them often! They last longer that way and you don't feel as if you are wasting that grocery money!

I keep a small container of almost everything I find on the spice/herb shelf at the grocery store! Who knows when I may find a recipe that requires that herb/spice for proper flavoring! Yes, my freezer spice/herb shelf in the freezer is larger than the one in the cabinet that I use frequently!

Sam, when a recipe calls for Paprika, I always use the Hungarian smoked paprika. I am not going to dissect between smoked and sweet.

I like foods with robust flavors.

Try some when you make chili.

You have 3 types regular/sweet, smoked and hot, either Spanish or Hungarian, I use smoked paprika alot in some dishes, but prefer the regular sweet in others, where I do not want the smokey flavour.

Smoked is nicer I find with meats, stuffings and in soups, sweet for most other dishes, I do have some hot Hungarian paprika to but use it sparingly, it is powerful more so than cayenne

I originally purchased mine for paella recipe that called for clams rice and chorizo sausage and have used it for most rice dishes since