26 



THE COMPOSITION OF RED PEPPERS. 



When the shells, seeds, and placentae are ground together in their 

 normal proportions, the sample has a little better color, and a little 

 stronger pimenton odor, than when the shells are ground alone; the 

 oily material in the seeds seems to bring out not only the color but 

 also the flavor of the ground product. The effect of grinding the 

 stems on the finished product was not particularly marked, either 

 in taste, appearance, or in chemical composition. The results, 

 however, show that the Spanish product runs materially higher in 

 ash than the Hungarian product, which is undoubtedly due to some 

 difference in climatic conditions or in the soil, as it does not appear 

 to be a difference in sand alone, but in actual composition of the 

 pimenton itself. 



STANDARDS. 



No figures are given in the standards of Circular 19 for either 

 paprika or pimenton. The Spanish Government has promulgated 

 a standard in which they give the maximum ash not to exceed 10 

 per cent, ether extract not to exceed 18 per cent, the moisture not 

 to exceed 12 per cent. 



DATA FROM LITERATURE. 



The following tables give the results obtained by Doolittle and Og- 

 den, published in the Journal of the American Chemical Society, 1908, 

 volume 30, page 1481, and those obtained by Lowenstein and Dunne, 

 published in the Journal of Industrial and Engineering Chemistry, 

 1910, volume 2, page 139: 



Analytical results on Spanish pimenton (Doolittle and Ogden). 1 



i Doolittle and Ogden, J. Amer. Chem, Soc. 1303, 30: 1481. 



