THE COMPOSITION OF DIFFERENT VARIETIES OF 

 RED PEPPERS. 



PURPOSE OF THE STUDY. 



The results of a study of nearly all the commercial varieties of red 

 peppers, including the African and the Japanese cayenne or chillies, 

 the Hungarian paprika, and the Spanish pimenton, or pimiento, have 

 been considered in this article. The plan of the work has been to 

 determine the normal composition of these various kinds of red 

 peppers, with special regard to the variations in ash, sand, ether 

 extract, crude fiber, etc., in the normal product and also to study 

 the characteristic odor, flavor, taste, and other properties, in order 

 to show to what part or parts of the fruit these characteristic prop- 

 erties are due. 



Another object of the work has been to determine the effect on the 

 composition of the ground pepper of the inclusion or exclusion of 

 seeds or stems, in order to be able to detect their presence or absence. 



This work was undertaken because the present standards have been 

 criticized as not applying to all varieties of these peppers and because 

 it is apparent from the work of this laboratory that each kind or 

 variety must be judged by comparison with data obtained on its own 

 variety. Especially is this true in the case of the African and Japanese 

 chillies and of the Spanish pimenton and Hungarian paprika as 

 regards their ash and sand content. 



It appears that climatic and cultural conditions undoubtedly have 

 a great effect not only on the quality of the pepper but also on the 

 amount of sand or ash which may be present. 



METHODS OP ANALYSIS. 

 MOISTURE. 



Dry 2 grams at 70 C. in vacuo to constant weight. 



ASH. 



Determine as directed on page 162, under 3, Bureau of Chemistry, 

 Bulletin 107, Revised (an electric muffle at low red heat was used). 



ASH INSOLUBLE IN ACID. 



Determine as directed on page 162, under 5, Bureau of Chemistry, 

 Bulletin 107, Revised. 



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