2 BULLETIN" 43, U. S. DEPARTMENT OF AGRICULTURE. 
were occupied by Germans from farther westward and b} T Greeks 
and Bulgarians coming from the East. It is supposed that the Bul- 
garians were especially concerned with the introduction of paprika 
culture, and its more recent development is said by Augustin to have 
been especially connected with the people of this race. This industry 
was carried on in the central and southern parts of Hungary, the 
peppers being used chiefly in a fresh condition. The curing of the 
ripe fruit for use as a powder is supposed to have been a secondary 
development, which in time centered especially around Szegedin, 
and in less measure about Kalocsa. These cities remain at present 
the chief centers of production for Hungarian paprika. 
According to Augustin, the name " paprika " is of South Slavic 
origin and signifies " pungent,'' coming perhaps, with the culture of 
the plant, from the Bulgarians. It first occurs in the records in the 
eighteenth century and was used in the variant forms " piperka " 
and Ci peprika." This plant was known at much earlier dates as 
"Austrish pepper," " garden pepper," and less frequently as " Spanish 
pepper." It appears that the use of powdered paprika, especially 
among the lower classes, spread rapidly in Hungary, owing probably 
to its cheapness in comparison with black pepper. It has increased 
in general popularity, however, until it now largely displaces the 
oriental spice in those regions. The name " paprika " doubtless came 
to the United States with its users, who, through their importation 
of this article, seem to have introduced it to Americans at large. It 
has appealed in an increasing degree to the taste of the people, and 
its use has now extended far beyond the members of the races which 
brought it. 
In addition to the original pungent, highly colored, and very aro- 
matic paprika of Hungarian origin there has come another highly 
colored, aromatic, nonpungent, sweet pepper of Spanish origin, going 
frequently under the name of " Spanish paprika," or sometimes 
simply as " paprika." In Spain it goes under the name of " pimen- 
ton." It is probable that much of the popularity of this class of 
condiments has been due to an appreciation of the combination of 
mildness with high color seen in this latter article. 
These two paprikas are derived from quite different forms of pep- 
per, and it is necessary to bear in mind that the discussion in this 
paper pertains to the more pungent paprika of the Hungarian type. 
LEGAL DEFINITION OF " PAPRIKA." 
As has just been indicated, the name " paprika " is a class name 
used in actual commercial practice to designate at least two general 
types of product, with various grades in each. It is clear that in 
Hungary this name as a rule refers to that derived from the larger, 
sweeter, less pungent species of the genus Capsicum. It seems also 
