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The single lockstitch machine has not just transformed the way clothes are made; it has shaped the global economy. It paved the way for mass production, reducing the cost of clothing and making it more accessible to the masses. It has also created job opportunities, especially in developing countries where the textile industry is a major contributor to the economy.

1. Motor Power A powerful motor is crucial when working with thick leather. Look for machines with at least 1.5-2.0 amps of power, as this will ensure they can handle the hefty fabric without straining.

The process of making paprika begins with the selection of ripe, red peppers. These peppers are harvested and then dried to remove the moisture content. Once dried, the peppers are ground into a fine powder, resulting in the characteristic bright red spice known as paprika.

Best for marinades, rubs, curries, and salad dressings.

When Christopher Columbus landed in the Bahamas in 1492, he was the first European to have an encounter with any sort of chile pepper plant. He brought the ancestor of all paprika back with him to Europe and specifically to his patrons, the Spanish monarchs Ferdinand and Isabella. The king and queen did not care for their fiery heat and sent them to a monastery to be studied. These monks sent them further along across Spain and Portugal. From there, chile peppers made their way across Europe. Some peppers stayed spicy, like those in Calabria, but other European cultures experimented with their breeding and created the sweet and flavorful varieties of peppers that give us paprika today. 

So, if bell peppers are in the same scientific classification as cayenne chili pepper, why aren't bell peppers hot? It comes down to a chemical compound called capsaicin. This chemical is the sole reason why a jalapeño is spicy and bell pepper is not. A bell pepper has no capsaicin. Capsaicin attaches itself to the mucous membranes in our mouths which in turn send out the fiery sensation. That heat in your mouth (or hands) will vary greatly depending on what type of chili pepper you've eaten. Peppers are ranked by their heat, or the amount of capsaicin they contain, on a scale called the Scoville Scale. Their capsaicin concentration is given a number on the scale and it is called Scoville Heat Units. Bell peppers do not have capsaicin, so they have zero Scoville Heat Units, therefore they are way at the bottom of the Scoville scale. 

In summary, chili peppers are the fruits of plants from the Capsicum genus that contain capsaicin, the compound responsible for their heat.