Health Benefits of Eating
Lower Blood PressureWhen mentioning about health advantages of paprika, inevitably
an important compound you should know is capsaicin. Capsaicin is
a phytochemical that makes paprika spicy. Research has found the
compound useful in activating a receptor in the blood vessel,
thus stimulating the body to generate more nitrous oxide, which
is anti-inflammatory. This helps prevent hypertension.
Regulate Cholesterol LevelsA laboratory study in 2009 has shown the health effect of
dietary capsanthin, a carotenoid found in paprika, in raising
good cholesterol (HDL cholesterol) in rats. In another separate
clinical test, curcumin and capsaicin have been found effective
to reduce cholesterol levels in rats.
Digestion AidPaprika is good at boosting the saliva and digestive juice
production, thus promoting digestion. It is capable of relieving
digestive ailments as well.
Great Source of Vitamin CPaprika contains high amount of essential vitamin C, up to 9
times that of a tomato. This is a health fact that not many
people know. Vitamin C is a powerful antioxidant. It enhances
your immune system and assists you to recover faster from colds
and flu. Intake of enough vitamin C improves the absorption of
iron and calcium, two crucial minerals needed by your body.
An Excellent Anti-InflammatoryOne of the most wonderful health properties of paprika is its
anti-inflammatory attributes. The spice helps relieve pains and
the symptoms of arthritis.
Other Merits of PaprikaPaprika is believed to improve blood circulation, increase
metabolism, get rid of fatigue, and eliminate stress. It is also
said to be a natural antibiotic to cure some common diseases.
Overview and Facts about Paprika
Paprika (scientific name Capsicum annuum var. angulosum mill) is a
spice produced from dried red bell peppers. Paprika powder is
derived by grinding the dried sweet pepper pods.
While paprika is commonly used in Hungarian dishes, especially
Hungarian Goulash, it is used in many other European countries for
the purpose of seasoning. The spice is usually used in stews and
soups, for garnishing and to color foods. In Germany, Portugal and
Spain, the spice is added to make sausages.
Unlike chili peppers, the flavor of paprika is milder although it
is used to add some heat to dishes. In Hungary, paprika is often
graded; for example:
Eros or Hot Paprika -- light brown in color and hotter
Noble Sweet Paprika -- red in color and medium flavor
Special Quality Paprika -- red in color and mildest flavour
The Noble Sweet is the one commonly found
in the grocery store. It is well-liked due to its attractive color and
Paprika Nutrition Facts and Calories
Information of 1 tablespoon (7 g) Paprika
Sautéed Kale with Paprika Recipe
- 450 g kale, center ribs and stems removed, roughly chopped
- 30 ml olive oil
- 1 onion, chopped
- Dried crushed red pepper
- 3 ml smoked paprika
Boil some water in a large pot. Add 15 ml salt to the water. Place
the kale and cook for 5 minutes or until wilted. Drain. In a large
sauté pan, heat the oil over medium heat. Sauté the onion until it
turns translucent. Add the red pepper to your own preferences. Stir
in the paprika. Add the cooked kale and sauté for 5 minutes. Remove
from the heat and serve warm.
Paprika Side Effects
The adverse reactions from taking paprika are unknown.
Related Herbs and Spices Articles: