Paprika For Health?

by Karen Brooks on April 30, 2010

.Paprika has always been a spice of questionable appreciation. Many people have a strong dislike for it’s pungent and spicy flavor and many of them are unaware of the various flavors of Paprika. It can be sweet, spicy, smoky and much depends on the region it comes from.

Recently researchers have found that Paprika is more than a flavoring for food, it has numerous health providing aspects as well. For example, it is a good source of vitamin C, and also found to promote circulation and helps with menstrual cramping.

Okay–that’s good to know but is that all?

No, the amazing healing and health properties of Paprika are being discovered and surprising researchers. They have found that the capsicum peppers used for paprika contain six to nine times as much vitamin C as tomatoes by weight.

It’s also now being considered to be an antibacterial agent and stimulant and can be used to help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.

Wow! It can do all that? But how do I use it?

If you haven’t sprinkled paprika on your eggs, meat, poultry, soups, stews, fish, vegetables, etc, you are in for a treat when you do.

I especially like it sprinkled on hash browns, in cream sauces and stews. Depending on the type you buy,it can add a sweet or spicy flavor. Check labels to find the type you prefer, sweet or spicy. Do what I do, get both and try them.

Try Beef Paprika and if you are new to using Paprika, try a little less than 2 tsps and in time increase the amount to suit your personal taste.

1/4 cup shortening
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1 cup chopped onion
1 clove garlic, minced
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon mustard powder
2 teaspoons paprika
1 1/2 cups water
2 tablespoons all-purpose flour
1/4 cup wate

1.Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
2.Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
3.Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.

Remember to never make changes in any aspect of health without consulting with your medical adviser. The above is for information purposes and is not to be considered professional medical doctrine.


Mary McCauley has overcome numerous health problems through good nutrition and awareness of natural healing processes. Many of her health giving articles can be found at Healing With Food, and Natural Healing Spices –

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