HEALING PROPERTIES

OF PAPRIKA

By
Dr. George Felfoldi
© 2021, George F. Felfoldi
HEALING PROPERTIES
OF PAPRIKA
COPYRIGHT INFORMATION
© 2021, George Felfoldi

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 TABLE OF CONTENTS

Title Page
Copyright Information
Table Of Content
. What Is Paprika
. History And Etymology
. Production And Varieties Of Paprika
. Useage
. Nutrition
. Health Benefits Of Paprika
. Photo Gallery
Dedication
Special Thanks
About The Author
Other Books By The Author
 DEDICATION
I would like to dedicate this e-Book
To my wife
And also to all my readers,
friends, and family.

THIS BOOK IS TO YOU ALL.

 SPECIAL THANKS
I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.

The Toronto Public Library

Health Canada
Metro News Media
Toronto Star Newspaper
Dr. Paul Kitkat Fung, M.D.
Toronto Sun Media
Toronto General Hospital
Toronto Western Hospital
B.A. Hall
Roza Felfoldi
 Wikipedia.Org
WebMD.Com
Dr. Harvey Kline, M.D.
Dr. Sydney Davis, M.D.
Lizzy Streit, MS, RDN, LD
GettyImages
 ABOUT THE AUTHOR

George F. Felfoldi

Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds eight doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
Has four grown children
living in Toronto, Ontario.
 OTHER BOOKS BY
THE AUTHOR

2006
The Healing Powers Of Seaweed And Algae

2007

The Healing Powers Of Blueberries

The Book of Spells :White Magic Vs. Black Magic
The Felfoldi’s :Medical Herbal Encyclopedia
Cooking With Eggs Cookbook
The Healing Powers Of Avocadoes
2008
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook

2009
The Science of Mind Transformation
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
A World Of Food Cookbook

2012
Bed Bugs In The Woodwork

2015
From My Table Cookbook

2017
Kimberley's Famous Recipes

2018
Do Not Stop Cooking
Angels Of The Light
The Angels Connection
Hamster's Simplified
My Scottish Fold Long-Haired Cat (Miss Kitty)
Great Foods Made Easy
The Healing Powers Of Black Pepper
The Healing Powers Of Coffee
The Healing Powers Of Turmeric
The Healing Powers Of Water
Arthritis Simplified
An Invisible Wall In Nature
Bedbugs Simplified

2019
Farmer's Wife Olde And New Tyme Recipes

2021
Cooking Through A Pandemic
Healing Properties Of Garlic
Healing Properties Of Corn
Healing Properties Of Bananas
The Fascinating Facts Of Gnomes
Cherries: A Superfood
Pears: A Supergfood
Plums: A Superfood
Healing Properties Of Paprika
 WHAT IS PAPRIKA

Hungarian Hot Paprika.

Paprika is a spice that is made up from dried and ground red

peppers. It is traditionally made from Capsicum annuum
varietals in the Longum group, which also included chili
peppers, but the peppers used for paprika tends to be milder
and have thinner flesh.

In many languages, but not English, the word paprika also

refers to the plant and the fruit from which the spice is made,
as well as to peppers in the Grossum group, such as the Bell
peppers.
The peppers that are used in making paprika originate from
North America, in particular Central Mexico, where they have
been cultivated for centuries. The peppers were subsquently
introduced to the Old World, when peppers were brought to
Spain in the 16th. Century. The seasoning is used to add colour
and flavour to many type of dishes in diverse cuisines.

The trade in paprika expanded from the Iberian Peninsula to

Africa and Asia, and ultimately reached, Central Europe
through the Balkans, which was ruled under the Ottoman
Empire. This helped to explain the Hungarian origin of the
English term. In Spanish, paprika has been known as
pimenton since the 16th. Century, when it became a typical
ingredient in the cuisine of western Extremadura. Despite its
presence in Central Europe since the begining of the Ottoman
conquest, it did not become popular in Hungary until the late
19th. Century.

Paprika can range from mild to hot, the flavour also varies
from country to country, but almost all plants that is grown
produce the sweet variety. Sweet paprika is also composed of
the pericarp, with more than half of the seeds removed,
whereas the hot paprika contains some seeds, stalks, ovules,
and calyces. The red, orange or yellow colour of paprika

Red, Yellow, and orange paprika.

Is due to its content of carotenoids.

 PAPRIKA

Mallorcan pimenton tap de corti paprika

FOOD ENERGY ... 282 kcal (1181 kJ)

(per 100 gram serving)
NUTRITIONAL VALUE ... Protein ... 14 g
(per 100 gram serving)
Fat ... 13 g
Carbohydrates ... 54 g

Source: Media: Paprika

 HISTORY AND
ETYMOLOGY

PEPPERS, the raw material in paprica production, originated

from North America, where they grew in the wild in Cental
Mexico and have for centuries been cultivated by the peoples
of Mexico. The peppers were later introduced to the Old
World, to Spain in the 16th century.
 Opening the peppers, is an illustration
of Medina Vera.

The plant that is used to make the Hungarian version of the

spice was grown in 1569 by the Turks at Buda, which is nown
known as (Budapest, which is the capital of Hungary). Central
European paprika was hot until the 1920s, when a Szeged
breeder found a plant that produced sweet fruit, which he
grafted onto another plants.

The first recorded use of the word paprika in English is from

1896, although an earlier reference to Turkish paprika was
published in 1831.
The word derived from the Hungarian word, paprika which in
turn came from the Latin word, piper, or modern Greek word,
piperi, ultimately from Sanskrit word, pippali, Paprika and
similar words, peperke, piperke, and paparka, are used in
various Slavic languages for Bell peppers.

Bell Peppers.
 PRODUCTION AND
VARIETIES OF PAPRIKA

The drying of Paprika.

Paprika is produced in various places including:

. Argentina,
. Mexico,
. Hungary,
. Serbia,
. Spain,
. the Netherlands,
. China,
. and some regions of the United States.

HUNGARIAN PAPRIKA:

Hungarian paprika vendor in the Budapest

Great Market Hall.
Hungary is a major source of commonly used paprika. It is
widely available in different grades:

. Noble sweet (Edesbemes), slightly prudent (the most

commonly exported paprink; bright red).

. Special quality (kulonleges), the mildest (very sweet with a

deep bright red colour).

. Delicate (csiposmentes csemege), a mild paprika with a rich

flavour, (colour from light to dark).

. Exquisite delicate (csemegepaprika), similar to delicate, but

more pungent.

. Prudent exquisite delicate (csipos csemege, pikans), which is

even more pungent version of delicate.
. Rose (rozsa), with a strong aroma and mild prugency, (pale
red in colour).

. Semi-sweet (feledes), a blend of mild and pungent paprikas;

medium pungency.

. Strong (eros), the hottest paprika, (light brown in colour).

SPANISH PAPRIKA (Pimenton):

Spanish paprika (pinenton), is available in three versions:

. mild (pimenton dulce),
. mildly spicy (pimenton agridulce)
. and spicy (pimenton picante)

The most common Spanish paprika is, Pimenton de la Vera,

which has a distinct smoky flavour and aroma, as it is dried by
smoking, typically using oak wood.
Pimenton de Murcia is not smoked, traditionally being dried in
the sun or in kilns.

Paprika pepper farmers

in Tanzania working picking peppers.
 USAGE

Different colours of Paprika.

IN CULINARY:

Paprika is used as an ingredients in numerous dishes

throughout the globe. It is principally used to season and
colour rices, stews, and soups, such as Hungarian goulash, and
in the preparation of sausages such as Spanish chorizo, which
is mixed with meats and other spices. In the United States,
paprika is frequently sprinkled raw on foods as a garnish, like
on potato salads, but the flavour is more effectively brought
out by heating it in oil.
Hungarian national dishes incorporating paprika include:
. Gulyas (goulash), a meat stew, and paprikash (paprika gravy:
a Hungarian recipe combining meat or chicken, broth, paprika,
and sour cream).

In Moroccan cuisine: paprika (tahmira) is used augmented by

the addition of a small amount of olive oil blended into it.
Some dishes call for paprika (pimentao) in Portuguese cuisine
for taste and to add colour.

Hot paprika.
IN ARTS & ENTERTAINMENT:

Literature and animation:

. Paprika (novel), a 1993 Japanese novel by Yasutaka Tsutsui

. Paprika (2006 film), a Japanese aime film directed by Satoshi
Kon, which is based on the 1993 novel.
. Paprika, a 2018 animated TV series by Xilam.

In Film:

. Paprika (1932 film), a German comedy directed by Carl Boese

. Paprika (1933 French film), A French comedy directed by
Jean de Limur
. Paprika (1933 Italian film), an Italian comedy directed by Carl
Boese
. Paprika (1959 film), a West German comedy film
. Paprika (1991 film), a film about prostitution directed by
Tinto Brass

Other uses in Arts and Entertainment:

. “Paprika” (song), by Foorin, 2018

. Paprika, a character from TV series Blue's Clues

. Paprika, a character in the video game, Them's Fightin'

Herds.

PEOPLE:

. Paprika Steen (Christine Steen, born 1964, a Danish actress

. Elis Paprika (Erika Elizabeth Nogues, born 1980, a Mexican

singer-songwriter
. Jeno Paprika, (born 1960), a Hungarian gymnast

OTHER USES:

. TV Paprika, a Hungarian television channel

. Paprika Radio, A Hungarian language radio station

broadcasting in Romania

. Potentially all pairwise ranking of all possible alternatives

(PAPRIKA), a technique for multi-criteria
 NUTRITION

Nutritional Values Of Paprika.

In a typical serving size of one teaspoon, (2 grams), paprika 6

calories and is rich in vitamin A (21% of the Reference Daily
Intake, RDI), moderate in vitamin B6 (14% DV) and vitamin E
(10% DV) and provides no other nutrients in significant
content.
 HEALTH BENEFITS
OF PAPRIKA

Health Benefits.

Paprika is a spice that is made from the dried peppers of the

plant , Capsicum annuum.
It comes in sweet, smoked, and hot varieties, as well as a
variety of colours, such as red, yellow, and orange. This spice
is used world wide, especially in rice dishes and stews.

Paprika is not only rich in anti-oxidants but also in vitamins

and minerals.

PAPRIKA IS LOADED WITH NETRIENTS SUCH AS:

Paprica is packed with micronutrients and other beneficial

compounds, with 1 tablespoon (6.8 grams) providing:

. Calories: 19
. Protein: less than 1 gram
. Fat: less than 1 gram
. Carbohydrates: 4 grams
. Fiber: 2 grams
. Vitamin A: 19% of the Daily Value (DV)
. Vitamin E: 13% of the (DV)
. Vitamin B6: 9% of the (DV)
. Iron: 8% of the (DV)

Notably, this small amount boasts almost 20% of your daily

vitamin A needs.

Fights Free Radicals

This spice also contains a variety of anti-oxidants, which helps
to fight against cell damage that is caused by reactive
molecules called, “Free Radicals”.

Free radical damage is linked to chronic illnesses, including

heart disease and cancer. As such, eating anti-oxidant rich
foods may help to prevent these conditions.

The main ingredients in paprika belong to the carotenoid

family and include: beta carotene, capsanthin, zeaxanthin,
and lutein.

The red, orange and yellow colour of paprika powder derives

from its mix of carotenoids. Yellow-orange paprika colours
derives primarily from a-carotene and B-carotene (provitamin
A compounds), zeaxanthin, lutein and B-cryptoxanthin,
whereas red colour derives from capsanthin and capsorubin.

One study that was done has found that zeaxanthin

concentrations that are in orange paprika were considerable.
The same study has found that lutein is much higher in orange
paprika, compared to the red or the yellow.

PAPRIKA PROMOTE HEALTHY VISION:

Paprika contains several nutrients that can boost your eye

health, including vitamin E, beta carotene, lutein, and
zeaxanthin.

In fact, some studies have linked a high dietary intake of some

of these nutrients to a decreased risk of age-related macular
degeneration (AMD) and cataracts.

In particular, zeaxanthin and lutein, which act as anti-

oxidants, pay prevent damage to your eyes.

In a study that was done in over 1,800 women, those people

with the highest dietary intake of lutein and zeaxanthin were
32% less likely to develop cataracts than those people with
less or lowest intakes.
In another study that was done on 4,519 adults, also noted
that higher intake of lutein and zeaxanthin were associated
with a decreased risk of ADM.

PAPRIKA CAN REDUCE INFLAMMATION:

Paprika fights inflammation of the joints

and neck.

Certain varieties of paprika, especially the hot ones, which

contain the compound capsaicin.
It is thought that capsaicin binds to receptors on your nerve
cells to reduce inflammation and pain.

Therefore, this spice (paprika), may protect against a variety

of inflammation and autiimmune conditions, including:
arthritis, nerve damage, and digestive issues.

Several studies that was done show that tropical creams that
contain capsaincin helped to reduce pain that was caused by
arthritis and nerve damage, but research on capsaicin tablets
is more limited.

Another study that was done on 376 adults with

gastointestinal disease, capsaicin supplements helped prevent
stomach inflammation and damage.

There was another study that was done on rats in a lab which
revealed that 10 days of taking capsaincin supplements
decreased inflammation associated with an autoimmune
nerve condition.
STILL MORE SPECIFIC research is needed on Paprika and its
compounds.

CAN IMPROVE YOUR CHOLESTEROL LEVELS:

Paprika to help control Cholesterol levels.

This spice may also benefit your cholesterol levels.

In particular, capsanthin, a carotenoid in this popular spice,

may raise levels of HDL (good) cholesterol, which is associated
with a lower risk of heart disease and stokes.

One two-week study has found that rats fed diets with
paprika and capsanthin experienced significant increases in
HDL levels, compared with other rats that was on a controled
diet.
The carotenoids in Paprika also helps to decrease levels of
total and LDL (bad) cholesterol, which are linked to an
increased risk of heart disease and strokes.

There was a 12 week study that was done where 100 healthy
adults, those who took a supplement containing 9 mg of
paprika carotenoids per day had significant lower LDL (bad)
and total cholesterol levels than those people who got a
placebo.

NEVERTHELESS, more extensive research is needed in this

area.

PAPRIKA MAY HAVE SOME ANTICANCER EFFECTS:

Numerous compounds that are found in paprika may protect

against cancer.
Some several compounds that are found in paprika
carotenoids, including beta carotene, lutein, and zeaxanthin,
all have been shown to fight oxidantive stress, which is
thought to increase your risk of certain cancers in the body.

Notably, in one study that was conducted on nearly 2,000

women, those with highest blood levels of beta carotene,
lutein, zeaxanthin, and total carotenoids were 25 to 35% less
likely to develop breast cancer.

What's more, capsaicin that is in paprika may inhibit cancer

cell growth and survival by influencing the expression of
several genes.

Like in all areas of this spice, MORE extensive research is

NEEDED on this spice's anticancer potential. So the research is
still ongoing.

PAPRIKA MAY IMPROVE BLOOD SUGAR CONTROL:

The caspaicin that is found in paprika may help to manage
diabetes.

Diabetes checking.

That is because capsaicin may influence genes that are

involved in blood sugar control and inhibit enzymes that break
down the sugar in your body. It may also improve insulin
sensitivity.

In a 4 week study that was conducted on 42 pregnant women

with diabetes, taking a daily 5 mg of capsaicin supplement
significantly decreased post-meal blood sugar levels,
compared with the placebo.

In another 4 week study that was done on 36 adults found

that a diet with capsaicin containing chili pepper significantly
decreased the blood insulin levels after meals, compared with
a chili free diet. Lover insulin levels typically indicate better
blood sugar control

These finding could be particularly advantageous for people

with diabetes. But still more research in this area has to be
done to get and reach better results.

PAPRIKA IS VITAL FOR BLOOD HEALTH:

Paprika is rich in iron and Vitamin E, two micronutrients that

are vital for healthy blood.

Iron is a crucial part of hemoglobin, a protein in red blood

cells that helps carry oxygen through out the body, while
vitamin E is needed to create healthy membranes for these
cells.

Therefore, deficiencies in either of these nutrients may lower

your red blood cell count. This can cause anemia, which is a
condition that is marked by fatigue, pale skin, and shortness
of breath.

In fact, in one study that was done on 200 young women tied
low iron intake to a nearly 6 fold increased risk of anemia,
compared with adequate intake.

What's more, animal studies suggest that vitamin E is highly

effective at repairing damage to red blood cells, and that
deficiency in this vitamin may lead to anemia.

Paprika is high in iron and in vitamin E, both of which helps to

create healthy red blood cells and may work to fight off
anemia.
EASY TO ADD TO YOUR DIET:

Paprika the spice.

Paprika is a versatile spice that can be incorporated into a

multitude of dishes.

It comes in three main varieties that differ in taste and colour

based on the cultivation and processing of the pepper.

On the other hand, hot paprika offers a spicier kick and is

often added to soups and stews like, “Hungarian Goulash”.
Finally, smoked paprika's sweet, smoky flavour works best
with rice, lentil, and bean dishes.

You can also add paprika to simple, everyday meals by

sprinkling a dash on hard boiled eggs, chopped vegetables,
dips, cooked rice, roasted potatoes, and salads.

While paprika supplements are also available, there's very

limited research done on their safety and efficacy.

Paprika sold on the market.

 PHOTO GALLERY

Here are a few photos that I have used in this e-Book.

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