I love fresh grown and smoked paprika. From eggs to sauces and anything else you like to season. Paprika is more than that bland red powder most people buy in the store, which is why i grow and smoke my own. The following I borrowed from "The Spice House" site.
Paprika is far more than a dusting of color on top of potato salads and deviled eggs. Fresh paprika has the full flavor of the peppers it was ground from. Originating, like all chili peppers, in the Americas, paprika peppers are now strongly associated with Hungarian cuisine. Paprika can range in flavor from mild and sweet to fiery hot, and is used heavily in Eastern European cooking. Classic Hungarian sweet paprika ( is ) a top seller, and was voted best in the country by Cooks Illustrated. Half-sharp Hungarian has all the rich flavor of the Sweet, with a sharp heat. The beautiful, deep red color of the California paprika makes it aesthetically pleasing. Recently, Spanish smoked paprikas have come into vogue. Their smokey flavor comes from a slow drying process over oak-burning fires. Try any of our freshly ground paprikas and discover that paprika flavor can be as interesting and important as its magnificent color.