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-reel " 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 largely dependent upon the fol- 
lowing characteristics : Color, pungency, sweetness, and flavor. 
