FOOD INSPECTION. 89 



31. Papi'ica is the dried ripe fruit of Capsicum aiuiuuiii h., 

 or some other large-fruited species of Capsicum. 



32. Black pepper is the dried immature berry of Piper 

 nigrum h. and contains not less than six (6) per cent of non- 

 volatile ether extract, not less than twenty-five (25) per cent 

 of starch, not more than seven (7) per cent of total ash, not 

 more than two (2) per cent of ash insoluble in hydrochloric 

 acid, and not more than fifteen (15) per cent of crude fiber. 

 One hundred parts of the nonvolatile ether extract contain not 

 less than three and one-quarter (3.25) parts of nitrogen. 

 Ground black pepper is the product made by grinding the entire 

 berry and contains the several parts of the berry in their normal 

 proportions. 



2,T). Long pepper is the dried fruit of Piper longum L. 



34. JJliite pepper is the dried mature berry of Piper nigrum 

 L. from which the outer coating or the outer and inner coatings 

 have been removed and contains not less than six (6) per cent 

 of nonvolatile ether extract, not less than fifty (50) per cent of 

 starch, not more than four (4) per cent of total ash, not more 

 than five-tenths (0.5) per cent of ash insoluble in hydrochloric 

 acid, and not more than five (5) per cent of crude fiber. One 

 hundred parts of the non-volatile ether extract contain not less 

 than four (4) parts of nitrogen. 



35. Saffron is the dried stigma of Crocus satiz'us L. 



36. Sage is the leaf of Salvia officinalis L. 



T,/. Savory or summer saz'ory is the leaf, blossom, and 

 branch of Satureja horfensis L. 



38. Thyme is the leaf and tip of blooming branches of 

 Thymus vulgaris L. 



E. Beverages and Vinegar. 

 c. cocoa and cocoa products. 



1. Cocoa beans are the seeds of the cacao tree, Theobroma 

 cacao L. 



2. Cocoa nibs, or cracked cocoa is the roasted, broken cocoa 

 bean freed from its shell or husk. 



3. Chocolate, plain or bitter, or chocolate liquor, is the solid 

 or plastic mass obtained by grinding cocoa nibs without the 



