As recently as ten years ago, if you looked on my spice rack you'd have found one paprika, the red-and-white rectangular tin of Hungarian sweet paprika imported from Szeged by way of my local grocery store.
One tin was all I needed. I never did anything with paprika except sprinkle it on pale foods to make them pretty.
You might say paprika was my rouge.
Though my spice rack today holds at least five jars of sweet, hot and smoked paprika, you'll still find one of those red-and-white tins, but now I know what to do with the spice inside.
I actually cook with it.