PAPRI K A. 



15 



taken from the literature, however, seem to show a much wider 

 variation in the amount of crude fiber and in the amount of non- 

 volatile ether extract. 



TABLE 2. Summary of results on cayenne peppers or chillies. 



The results given by Sindall in the Journal of Industrial and 

 Engineering Chemistry probably more nearly represent what can be 

 produced on a factory scale under ordinary working conditions, and 

 all of the results very clearly show that the standard for sand is low 

 and not in accordance with the product now on the market. The 

 older results given in the literature show a much lower sand content, 

 probably due to the fact that they represent a product coming from a 

 different source than the product now coming to this country. 



PAPRIKA. 

 GENERAL DESCRIPTION. 



Paprika is a large-fruited pepper, grown in Hungary, a variety of 

 Capsicum annuum L., a species of Capsicum, which is a genus of the 

 family Solanaceae. When powdered, it has a deep red color and a 

 sweetish, mildly pungent flavor. Its origin is somewhat obscure, 

 but it apparently originated in America, whence it* can be traced 

 from Spain, through Greece and Turkey, to Hungary. It has been 

 variously designated as Turkish pepper or paprika, Hungarian 

 pepper or paprika, or garden pepper. 



According to Csonka and Varadi, 1 there are five grades of Hungarian 

 paprika known to commerce, as follows: 



Rosenpaprika or Rozsapaprika. 



Konigspaprika or Kiralypaprika. 



Merkantilpaprika. 



Kranzpaprika. 



Geschnittener Paprika. 



The last two grades are practically unknown in the United States, 

 as all of the paprika coming into the United States is ground. 



Der Szegeder Paprika uud der Szegeder Paprikahandel, 1907. 



