In several parts of the world, shamans, magicians and priests found all sorts of uses for paprika, apart from using it as a remedy for various ailments. Doctor Chanca presented the seeds of this mysterious plant to Queen Isabella of Spain, for he believed that the god of fire lay hidden within the hot red pods. The inhabitants of Antilla used to prepare a drink from the fruit, which acted as a stimulant. The Indians were justified in their belief that paprika contained aphrodisiac properties. In Jamaica it was used in a medicine, mixed with lemon juice, madeira and the juice of a cucumber. It was taken as a remedy for stomach upset and cramps.
The inhabitants of the Great Hungarian Plain drank brandy spiced with paprika to cure the "three-day chill", which was probably a type of malaria. One cannot tell how efficacious it was as a medicine for this disease, but one thing is sure, if you consumed enough of it you soon forgot all your aches and pains. Malaria has long since disappeared from Hungary, but the spiced brandy has not yet fallen completely into oblivion and is still drunk by some as a cure for stomach ache and indigestion. Much scientific research has been carried out over the years. As is often the case, scientists soon discovered that there was a lot of truth in the popular beliefs concerning paprika, which were based on ancient practice. Research was carried out on capsaicin, one of the active ingredients of paprika. As early as 1878 the Hungarian doctor Endre Hőgyes extracted the active hot ingredient from the pod. The experiments he made with capsaicin showed that it increased the secretion of saliva and gastric juices and improved bowel movement. Later on scientists also discovered that the consumption of paprika improved the digestion and, therefore, had a favourable effect on a person's general state of health.
The Nobel prize-winning scientist, Professor Albert Szent-Györgyi, found other previously unknown beneficent properties of paprika. In 1936 in his laboratory at the University of Szeged, he extracted Vitamin C from some freshly picked paprika pods. It was discovered that in every 100 g (4 oz) of paprika the green pods contained 175 mg, the yellow 250 mg, and the red 350 mg of Vitamin C, proving that of all the green vegetables paprika was the richest in Vitamin C and contained four or five times as much as lemon. It is true, however, that ground red paprika will gradually lose its Vitamin C content in storage. Airtight containers which are impervious to light will retard this process.
Hungarian paprika is also very rich in the precursors of Vitamin A, namely α and, in particular, βa-carotene, together with cryptoxanthin. The liver transforms these provitamins into Vitamin A which is essential for the human body. 2 mg of Vitamin A is the daily requirement necessary for an adult, and this can be ensured by taking 3-4 g (11/2-2 tsp) of ground paprika each day.
The sugar content of paprika is also significant (10%), 901006011632f which is glucose. The fibre content of ground paprika is 20%. Other important components are proteins, organic acids and minerals, which give the paprika its pleasant spicy flavour and aroma. The anti-oxidative properties of the oil in the paprika seed ensure that ground paprika will not go rancid.
Professor Szent-Györgyi also discovered that the spice contains Vitamin P, which is important for the blood circulation. Vitamins B and B2 are also found in paprika.
