Paprika for Healing!
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Paprika, A Healing Spice
Paprika and your health. Studies are showing it's true. Researchers are finding amazing healing and health properties of Paprika. 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 been learned that Paprika is 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.
The information contained on this website is not intended to be prescriptive. Any attempt to diagnose or treat an illness should come under the direction of a physician who is familiar with nutritional therapy.
Hungarian Goulash
- Serves: 8
- Prep Time: 15 minutes
- Total Time: 2 hours
Hungarian goulash is neither a soup nor a stew, it's somewhere in between.
Authentic goulash is a beef dish cooked with onions, Hungarian red paprika powder, tomatoes and some green pepper. Potato and noodles (galuska in Hungarian) are also added according to some recipes.
Ingredients
- 1/3 cup vegetable oil 3 onions
- sliced 2 tablespoons Hungarian sweet paprika 2 teaspoons salt 1/2 teaspoon ground black pepper 3 pounds beef stew meat
- cut into 1 1/2 inch cubes 1 (6 ounce) can tomato paste 1 1/2 cups water 1 clove garlic
- minced 1 teaspoon salt
Instructions
Directions
Heat oil in a large pot or Dutch oven over medium heat.
Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides.
Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
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Paprika loses its colour and flavour with time. Be sure to store your (not glass- use a non-clear container) bottle in a cool, dark, dry place. Some would suggest the refrigerator to help it from ageing too quickly. Replace the paprika from your pantry every six months to ensure that you have the most flavourful batch handy.
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Varieties!
Paprika also isn't just a spice used in Hungarian cooking. There are many varities including sweet, smoky, spicy, and from different nations, Hungary, Spain,. South America, and India. A product made from grinding the dried deep red paprika pods of the pepper plant. The flavors range from sweet to mildly hot and very hot, depending of the type of pepper used.
Hungarian Paprika
Ripe peppers are harvested in September threaded on paprika strings, hung from the fences and porches. Farmers used to hang the paprika string in a rainproof area and let them dry in the sunshine. Today the fresh peppers are dried artificially in ovens, and automatic machines do everything from sorting, washing, grinding to packaging.
Many farmers make paprika powder at home to this day, especially in the villages in the Great Plain.
Question?

There are many varieties from different areas. Hungary, Spain,. South America, and India. And different types. Which do you like?
Beef Paprika
INGREDIENTS1/4 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
..DIRECTIONS
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.
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For Natural Health Check Out These:
Natual Healing Spices and Heal With Food
Cajun Blackening Spices
Yield: 3 1/4 Cups1 Cup Paprika
1/4 Cup Salt -- optional
1/3 Cup Granulated Onion
1/3 Cup Granulated Garlic
1/3 Cup Cayenne Pepper
1/4 Cup White Pepper
1/4 Cup Black Pepper
2 2/3 Tablespoons Thyme
1/4 Cup Oregano
1 1/3 Tablespoons Ginger
1 1/3 Tablespoons Sage
Combine all and mix well.
Used with permission from
Walker Bennet, SF Author
Do You Use Paprika?
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Papier May 25, 2012 @ 8:23 pm | delete
- Yes, on eggs, and on potato salad, to name two uses.
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akarki
May 7, 2012 @ 5:11 pm | delete
- i am hungarian, so i do love paprika...
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akarki
May 7, 2012 @ 5:11 pm | delete
- i am hungarian, so i do love paprika...
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scarlettohairy Apr 29, 2012 @ 3:27 pm | delete
- I don't cook with paprika but think I should! I didn't know it was so healthy!
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LeanneChesser Apr 14, 2012 @ 8:29 pm | delete
- Yes, I do use paprika. A lot, actually!
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