PIMENTON, OB PIMIENTO. 25 



The first set of analyses gives the results on the ground powder 

 made from the whole pod, including the stem, and represents a grade 

 corresponding to the Konigspaprika of Hungary. The second lot of 

 samples examined consisted of the shells, seeds, and placentae ground 

 together, which correspond to the Rosenpaprika, or Rozsapaprika of 

 Hungary, or the highest grade. A study of these two sets of analyses 

 will not show any great differences. The presence of the stems 

 slightly increases the ash, slightly decreases the total amount of ether 

 extract and slightly increases the amount of crude fiber. 



A comparison of the results obtained on the ground shells alone, 

 however, shows that there is a considerable difference between this 

 grade and the two above, the ash being higher, tl^e ether extract very 

 much lower, and apparently of a slightly different composition, as is 

 shown by the higher iodin number obtained on it. The seeds and 

 placentae show very much the same differences noted with the Hun- 

 garian paprika, being lower in ash, higher in fat, and somewhat 

 higher in crude fiber. 



The analysis of the ground stems shows that they are very much 

 higher in ash and sand than the other parts of the plant, but very 

 much lower in ether extract. 



The effect of an excess of stems in pimenton would be to increase 

 the ash, to lower the ether extract, to increase the amount of sand, 

 and to increase the amount of crude fiber; while the addition of an 

 excess of ground seeds and placentas would be to reduce the amount 

 of ash, to increase the amount of fat, and to affect the other con- 

 stituents only slightly. Undoubtedly the chief possibility of adul- 

 teration of these products would be in adding an excess of stems, 

 using those stems separated in the preparation of the higher grades 

 of products. 



In order to study the taste and odor of these products, and especi- 

 ally the taste and odor of the various parts, pods from different 

 samples were broken up in the same manner as was done with the 

 paprika. It was found that the stems have very little taste or flavor, 

 and are gray in color when ground. The seeds have a very slight 

 bitter, bland taste, with a little odor, and the ground product is 

 orange yellow in color. The pericarps or shells have a peculiar 

 slightly sweet, acid taste, but have the distinct and pronounced 

 flavor characteristic of the pimenton, quite different from that of the 

 paprika, and have a beautiful deep-red color. The central placenta 

 has a slightly acid, bland taste and a pinkish color, while the wall 

 placentas have a taste similar to the shells, but not so pronounced, 

 and are dark red in color. None have any perceptible amounts of 

 pungency, in which they differ very materially from the Hungarian 

 paprika. 



