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 cent, and for the ground shells and seed 20.1 per cent of wood 
fiber. 
The paprika pepper fruit as collected in Hungary and sent to the 
United States consists of the dried fruits, with the stems which bore 
them. These stems, usually bent to accommodate the drooping fruits, 
are slender, two-sixteenths to three-sixteenths of an inch in diameter, 
and are usually pierced for stringing into longer or shorter festoons. 
(Fig. 1.) 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 1 . 
Pig. 4. — Dried paprika pepper pods grown in Hun- 
gary. Received through the Bureau of Chemistry 
from the Royal Hungarian Ministry of Agricul- 
ture. ( Two-thirds natural size. ) 
