CONCLUSIONS. 29 



The sand present in these products appears to be entirely of an 

 extraneous nature, and they can be sifted so that an entirely uni- 

 form product is obtained. An examination of the tables shows that 

 the sand-free ash of these products, regardless of source, is extremely 

 uniform, and as a criterion of the product it would appear that this 

 figure would be of great value. 



The Kobe, or Japanese, chillies are comparatively clean and need 

 but little sifting to produce a satisfactory product. These, however, 

 are used in the preparation of " chilli sauce/' and not for grinding 

 purposes. 



A careful study of the various tables shows that in judging the 

 various varieties of cayenne African, Japanese, and Indian they 

 should be compared with data obtained upon chillies from the same 

 source. 



HUNGARIAN PAPRIKA. 



From the study of the literature and the information available 

 in the course of this investigation, it would appear that the word 

 "paprika" has generally referred in the past to a product made in 

 Hungary, but now it is applied to similar products produced in Spain 

 and America; it is clear that the word "Rosenpaprika," or "Roz- 

 sapaprika," is limited to a well-defined product which has been made 

 in Hungary for a long period of time and consists of the highest 

 grade of pods ground without the stems. 



Further, it is clear that the grinding of the stems with a product of 

 this kind is simply for the purpose of producing more weight and 

 acting as a filler, and that it does not add any valuable qualities to 

 the product, as it contains no flavoring principles. It is also clear 

 that the grinding of the seeds and placentae with the pods produces an 

 improved product, and all of the facts seem to indicate that it is a well 

 recognized and legitimate process. 



The results show that paprika must be judged from data obtained 

 upon samples of paprika from a known source. 



PIMENTON, OR SPANISH PAPRIKA. 



It appears from this investigation that this product is commonly 

 known as "Spanish paprika," or "pimenton." It is quite different 

 in its flavoring qualities and value from Hungarian paprika, and 

 should be properly distinguished from it. It has very little pungency 

 and its flavor is different from that of the Hungarian product. 



Further, the analytical results upon the pimenton show that the 

 different conditions under which it is grown have affected, to a greater 

 or less extent, the amount of ash and other ingredients present, clearly 

 showing that in the judging of these products it is necessary to com- 

 pare the Hungarian paprikas with data upon Hungarian paprikas, 

 and the Spanish pimentons with data upon Spanish pimentons. 



