AMERICAN-GROWN PAPRIKA. 5 



pepper discussed in this bulletin belongs. This type of pepper has the 

 thick-walled, deep-red conical pod, yielding, when ground either with 

 or without the seeds, a bright-red powder possessing to a considerable 

 degree the characteristic pungency of most capsicums and an addi- 

 tional aromatic flavor much desired by its users. This pepper is much 

 sweeter than the cayenne type and is used more freely. 



The second type of paprika is derived from a rounded fruit also 

 having a thick, deep-red " shell," but is almost devoid of pungency 

 and seems to have a less aromatic quality. This type of pepper is 



Fig. 2. — Range of form of fruits of American-grown paprika pepper, not dried. 



thirds natural size.) 



(Two- 



very sweet and. owing to its high color and mildness, is used very 

 freely, even to the point of giving a deep color to the soup, catchup, 

 or other food product in which it is used. This latter type is known 

 to the American trade as Spanish paprika, less often as " pimiento " 

 or " pimenton." The paprika dealt with in this bulletin belongs to 

 the Hungarian type, having been developed from seed obtained from 

 the paprika district of Hungary. (Fig- 3.) 



The quality of paprika pepper is largery dependent upon the fol- 

 lowing characteristics : Color, pungency, sweetness, and flavor. 



