Tin 75g. Paprika from La Vera

This format of paprika de la Vera in 75g can is ideal for private and family consumption. Revolutionize your kitchen and give the best flavor to your dishes.

Our paprika de la Vera in 75g tin is ideal for private and family consumption

Our paprika de la Vera is a product that we obtain after grinding Pimientos de la Vera in its different varieties (Jariza, Jaranda and Jeromín of the genus Capsicum) totally healthy, clean, red and with the absolute certainty of not having suffered pests or diseases. Before arriving at our factory, the Vera peppers have been previously dried and "surrounded" according to the traditional system of La Vera: smoke-drying of oak and holm oak wood

Properties and benefits of paprika de la Vera:

Healthy properties of spicy paprika de la Vera (Capsaicin):

Capsaicin, the healthiest spicy. This substance that presents the guindillas and the rest of peppers and paprika and spicy flavored flakes not only adds a little (or a lot) of joy to the food, but can have very beneficial effects on our body. Capsaicin promotes a response of our body called taste facial sweating that causes perspiration in the face, which evaporates and 'steals' heat to our body, cooling it. So, although we have the feeling of being on fire, the chilli peppers cool us down.

The best-known appeal of capsaicin is being an analgesic (it is sold in pharmacies in the form of topical patches). Another apparent contradiction. This effect is due to the interaction that this chemical has with TRPV1 pain receptors, which prevents them from sending signals to the brain. Interestingly, this characteristic was known to Native Americans, who rubbed the fruit on their gums to relieve toothache. Today its analgesic properties are being studied to help cancer patients whose treatments (radiation or chemotherapy) have produced mucositis, a disease characterized by sores and wounds in the mouth. And its analgesic effects are not unique to humans: in the London Olympics in 2008, four horses (and their riders) in the equestrian jumping category were disqualified for testing positive for doping with capsaicin, which they used so that the animals do not feel discomfort when jumping

Capsaicin: a promising compound

The effects of capsaicin are also being investigated in Spain. The researcher and professor Inés Díaz-Laviada, from the University of Alcalá, has carried out several studies with this molecule. In statements to the magazine alimenté from which we have obtained this information in Caballo de Oros, she says that capsaicin "has a pharmaceutical future beyond analgesic patches". In addition to its possible antitumor effects, which are being studied, the researcher and her team have observed that "the molecule can activate one of the key enzymes in the regulation of metabolism and energy control". This effect of the spice can be beneficial in the fight against cancer because "tumour cells have modified their metabolism in order to get the necessary energy for their continuous proliferation" and because certain cancers "have obesity as a risk factor, something especially found in prostate cancer"