10 



BULLETIN 43, U. S. DEPARTMENT OF AGRICULTURE. 



15 per cent of glucose and 1.2 per cent of cane sugar in the dried 

 whole pods. The dried shells showed 24.6 per cent of glucose and 1.7 

 per cent of cane sugar. Sun-dried pods grown at Pierce, Tex., 

 showed a very different result, the glucose falling to 2.5 per cent and 

 the cane sugar rising to 5.9 per cent. 



FLAVOR. 



The flavor of paprikas of this type, considered apart from the 

 pungency, is an important property of the fruit, but one which can 



hardly be defined or meas- 

 ured. Apparently infinites- 

 imal quantities of aromatic 

 substances are effective in 

 giving flavor, as is shown 

 by the fact that in sugar 

 triturations made so dilute 

 as to lose all recognizable 

 pungency the characteristic 

 flavor of the fruit is still 

 present. Dealers in pa- 

 prika do not lay like em- 

 phasis on the aroma of the 

 paprika. 



WOOD FIBER. 



The amount of woody 

 fiber present is made a fea- 

 ture in determining stand- 

 ards for certain red-pepper 

 products. Samples from 

 South Carolina submitted 

 to the Bureau of Chemistry 

 for test gave for ground 

 whole pods 20.9 per cent, 

 for the ground shells 17.2 

 per rent, and for the ground shells and seed 20.4 per cent of wood 

 fiber. 



The paprika pepper fruit as collected in Hungary and sent to the 

 Tnited States consists of the dried fruits, with the stems which bore 

 them. These stems, usually bent to accommodate the drooping fruits, 

 ire slender, two-sixteenths to three-sixteenths of an inch in diameter, 

 and are usually pierced for stringing into longer or shorter festoons. 

 I Fig. 4.) The average weight of such a dried pod was found to be 

 about 3.5 grams, consisting by weight of about 55 to 58 per cent of 

 shells, 29 to 33 per cent of seeds, about 8 per cent of stems, and about 

 4 per cent of removable placenta*. 





l >S> 



I ■ num. I 



I 4 I « $ 1 







Fig. 4.— Dried paprika popper pods grown in Hun- 

 gary. Received through the Bureau of Chemistry 



from the Royal Hungarian Ministry ' of Agricul- 

 ture i Two-thirds natural size, i 



