PIMENTON, OE PIMIENTO. 



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PIMENTON, OB PIMIENTO. 1 

 GENERAL DESCRIPTION. 



The pimenton, or pimiento, is a large-fruited pepper, a variety of 

 Capsicum annuum L., grown in Spain, and, under the standard given 

 in Circular 19, Office of the Secretary, would be classified, when 

 ground, as paprika. The succulent pericarp of this pepper is much 

 used for stuffing of olives, while the dried pod is ground as a spice. 

 A large quantity of this pepper imported to the United States is used 

 largely on account of its high coloring properties. The taste and 

 flavor is quite different from the Hungarian paprika. 



The samples which were examined during this study were received 

 under seal from the American consul general at Barcelona, Spain, 

 and consisted of large wreaths, the pods of which were of a bright 

 red color, sound, and from 2.5 to 4 cm in length, and from 4 crn to 6 

 cm in diameter, having a nearly round shape. 



ANALYSES. 



Five different grindings were made from each set of peppers. In 

 the first case, the shells, seeds and placentae, and stems were ground 

 together; in the second, the shells, seeds and placentae; in the third, 

 the shells alone; in the fourth, the shells and placentae; in the fifth, 

 the stems alone. Table 6 gives the percentage composition of the 

 various parts of the pods used in the above ground samples. 



TABLE 6. Composition of Spanish pimenton. 



The percentage was determined so that the effect of an addition 

 of any of the parts in excess of the normal might be calculated and 



1 "Pimenton" should not be confused with "pimento" or "pimenta, " which is applied to Jamaica 

 pepper or allspice. "Pimenton" is the definite term used to designate the Spanish product, when 

 ground. 



