2 BULLETIN 43, U. S. DEPARTMENT OF AGRICULTURE. 



were occupied by Germans from farther westward and by Greeks 

 and Bulgarians coining from the East, It is supposed that the Bul- 

 garians were especially concerned with the introduction of paprika 

 culture, and its more recent development is said by Augustin to have 

 been especially connected with the people of this race. This industry 

 was carried on in the central and southern parts of Hungary, the 

 peppers being used chiefly in a fresh condition. The curing of the 

 ripe fruit for use as a powder is supposed to have been a secondary 

 development, which in time centered especially around Szegedin, 

 and in less measure about Kalocsa. These cities remain at present 

 the chief centers of production for Hungarian paprika, 



According to Augustin, the name " paprika " is of South Slavic 

 origin and signifies " pungent," coming perhaps, with the culture of 

 the plant, from the Bulgarians. It first occurs in the records in the 

 eighteenth century and was used in the variant forms " piperka " 

 and " peprika.' 1 This plant was known at much earlier dates as 

 "Austrish pepper," " garden pepper," and less frequently as " Spanish 

 pepper." It appears that the use of powdered paprika, especially 

 among the lower classes, spread rapidly in Hungary, owing probably 

 to its cheapness in comparison with black pepper. It has increased 

 in general popularity, however, until it now largely displaces the 

 oriental spice in those regions. The name " paprika " doubtless came 

 to the United States with its users, who, through their importation 

 of this article, seem to have introduced it to Americans at large. It 

 has appealed in an increasing degree to the taste of the people, and 

 its use has now extended far beyond the members of the races which 

 brought it. 



In addition to the original pungent, highly colored, and very aro- 

 matic paprika of Hungarian origin there has come another highly 

 colored, aromatic, nonpungent, sweet pepper of Spanish origin, going 

 frequently under the name of "Spanish paprika," or sometimes 

 simply as " paprika," In Spain it goes under the name of " pimen- 

 ton." It is probable that much of the popularity of this class of 

 condiments has been due to an appreciation of the combination of 

 mildness with high color seen in this latter article. 



These two paprikas are derived from quite different forms of pep- 

 per, and it is necessary to bear in mind that the discussion in this 

 paper pertains to the more pungent paprika of the Hungarian type. 



LEGAL DEFINITION OF "PAPRIKA." 



As has just been indicated, the name " paprika " is a class name 

 used in actual commercial practice to designate at least two general 

 types of product, with various grades in each. It is clear that in 

 Hungary this name as a rule refers to that derived from the larger, 

 sweeter, less pungent species of the genus Capsicum. It seems also 



