John, I happen to love the dried stuff. I like to actually hydrate it to slightly thinner than you think will work, put a little oil in a frying pan, then cook it up like a pancake (minus waiting for bubbles, just go with doneness). It's fantastic with pepper flavor Boursin and spinach wrapped up or made like a sandwich using the pita. Add any other veggies you like. It's convenient, and the dried stuff still does have great spicing.