Am I alone in thinking paprika has a flavor profile and heat index similar to smoked sawdust?

Seriously, why do people talk about paprika like it’s almost cayenne pepper hot? I find it bland and dull in flavor…like it takes more away from a dish than it adds 🤔🤷‍♂️

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Gibbon · 70-79, M

I like it on deviled eggs. Nutmeg also. Either will do for me. I've had store brands and imports. It's not much in the heat category IMO.