HEALING PROPERTIES OF PAPRIKA By Dr. George Felfoldi © 2021, George F. Felfoldi HEALING PROPERTIES OF PAPRIKA COPYRIGHT INFORMATION © 2021, George Felfoldi Please feel free to distribute this e-Book, As long as all the information is intact, And is unchanged. ALL OTHER COPYRIGHTS BELONG TO THEIR RESPECTABLE OWNERS. 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 16 th . 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 16 th . 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 19 th . 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 16 th century.