610 SCIENTIFIC AND APPLIED PHARMACOGNOSY 



species of Capsicum. It contains not less than 15 per cent of non- 

 volatile ether extract, not more than 1.5 per cent of starch, not 

 more than 28 per cent of crude fiber, not more than 7 per cent of 

 total ash, nor more than 1 per cent of ash insoluble in hydrochloric 

 acid. 



Paprika is the dried, ripe fruit of Capsicum annuum L. It 

 contains not more than 8.5 per cent of total ash, nor more than 1 per 

 cent of ash insoluble in hydrochloric acid. The iodin number of its 

 extracted oil is not less than 125, nor more than 136. 



Hungarian paprika is paprika having the pungency and flavor 

 characteristic of that grown in Hungary. 



(a) Rosenpaprika, Rozsapaprika, Rose Paprika, is Hungarian 

 paprika prepared by grinding specially selected pods of paprika, from 

 which the placentae, stalks, and stems have been removed. It con- 

 tains no more seeds than the normal pods, not more than 18 per cent 

 of non-volatile ether extract, not more than 23 per cent of crude 

 fiber, not more than 6 per cent of total ash, nor more than .4 per cent 

 of ash insoluble in hydrochloric acid. 



Konigspaprika, King's Paprika, is Hungarian paprika prepared 

 by grinding whole pods of paprika without selection, and includes 

 the seeds and stems naturally occurring with the pods. It contains 

 not more than 18 per cent of nonvolatile ether extract, not more than 

 23 per cent of crude fiber, not more than 6.5 per cent of total ash, nor 

 more than .4 per cent of ash insoluble in hydrochloric acid. 



Pimenton, Pimiento, Spanish Paprika, is paprika having the 

 characteristics of that grown in Spain. It contains not more than 

 18 per cent of nonvolatile ether extract, not more than 21 per cent 

 of crude fiber, not more than 8.5 per cent of total ash, nor more 

 than 1 per cent of ash insoluble in hydrochloric acid. (U. S. Dept. 

 Agric.) 



Paprika is usually imported into the United States in a ground 

 condition, 3 grades being recognized in commerce: (A), Rosen- 

 paprika or Rozsapaprika, the best grade, possesses a beautiful red 

 color and has a savory taste. It is prepared from the selected peri- 

 carp and seeds which are carefully washed before being ground, the 

 stems and placentae being removed. (B), Konigspaprika or Kiraly- 

 paprika is prepared by grinding the entire pods including not only 

 the seeds but the stems. (C). Mercantilpaprika is prepared from 

 the spotted pods, remaining from the selection for the finer grades, 

 and from the pods containing flaws and also contains the stems, 

 seeds and other parts. The last grade has a pale yellow color and 

 is much more pungent. 



