16 THE COMPOSITION OF RED PEPPERS. 



Rosenpaprika, or Rozsapaprika, is the best grade of paprika made 

 in Hungary, and has been known under this name since 1860, obtain- 

 ing its name from its beautiful red color. It is produced with the 

 utmost care from special, selected pods, the spotted and damaged 

 parts being cut out, the placentae, the stalks, and the stems removed, 

 and the seeds and shells washed many times before being ground. 

 The ground product has a bright red color and is distinguished by 

 its pleasant taste. It will be noted that even in the highest grade of 

 paprika the seeds are ground with the shells. 



The second grade, or Konigspaprika, is prepared by grinding the 

 whole pod without selecting any of the pods, and includes not only 

 the seeds, but also the stems, in the amount naturally occurring with 

 the pod. 



The Mercantile grade is produced from the spotted pods remaining 

 from the selection for the finer grades and from the pods containing 

 flaws, the lower grades of the Mercantile being ground with the 

 stalks, stems, and other waste parts. This grade has, as a rule, a 

 much more pungent taste and has a pale yellow color. 



Szigeti 1 classes paprika in four grades, making a special grade 

 above the Rozsapaprika, which he calls Ectes paprika; otherwise, 

 he classifies them in practically the same manner as the previous 

 authors. He calls attention to the fact that the Mercantile grade 

 consists of scraps and waste from the other grades, and that the 

 product is more pungent and has a yellow color, as distinguished 

 from the higher grades. 



ANALYSES. 



The samples which were examined by the authors, the results of 

 which are given in Table 4, were received under the seal of the 

 Royal Hungarian Ministry of Agriculture through the Department of 

 State. They consisted of large wreaths, were of a bright red color, 

 sound, from 6 to 10 cm in length and from 2.5 to 4.0 cm in diameter, 

 and of a conical shape. 



In order to get at the composition of the different parts of the 

 paprika, each sample was subdivided into five different portions, as 

 follows: First, ground shells, stems, seeds, and placentas; second, 

 ground shells, seeds, and placentae; third, ground shells alone; 

 fourth, ground seeds and placentas alone; fifth, ground stems alone. 

 In the preparation of these products, they were ground separately 

 and passed through a 0.5 mm sieve, with the exception of the seeds, 

 which were passed through a 1 mm sieve. 



i Zts. Lanclvv. Versuchsw. Oesterr., 1902, 5: 1208-22. 





