Agio.
Issued May 13, 1913.
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF CHEMISTRY BULLETIN No. 163.
CARL L. ALSBERG, CHIEF OF BUREAU.
THE COMPOSITION OF DIFFERENT VARIETIES
OF RED PEPPERS.
BY
L. M. TOLMAN AND L. 0. MITCHELL,
Food Inspection Laboratory.
WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1913.
LETTER OF TRANSMITTAL
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF CHEMISTRY,
Washington, D. C., November 11, 1912.
SIR: I have the honor to transmit for your approval the 'results
I of a study of the best known commercial varieties of red peppers.
I The purpose has been to determine the normal composition of each
I variety in order to learn the characteristic properties of each part
and in order to be able to detect the presence of abnormal amounts
of seeds and stems. The results have shown the impracticability
of having a single standard for the various kinds.
I recommend that this report be published as Bulletin 163 of the
> Bureau of Chemistry.
Respectfully, R. E. DOOLITTLE,
Acting Chief.
I Hon. JAMES WILSON,
Secretary of Agriculture.
3
CONTENTS.
Page.
Purpose of the study 7
Methods of analysis 7
( 'uyenne, or chilli 9
General description 9
Analyses 9
Standards 12
Data from literature 13
Summary 14
Paprika 15
General description 15
Analyses 1 (>
Standards 20
Data from literature 21
Summary 22
! Pimenton, or pimiento 23
General description 23
Analyses 23
Standards 26
Data from literature 26
Summary 27
I Conclusions 28
J Bibliography 30
5
THE COMPOSITION OF DIFFERENT VARIETIES OF
RED PEPPERS.
PURPOSE OF THE STUDY.
The results of a study of nearly all the commercial varieties of red
peppers, including the African and the Japanese cayenne or chillies,
the Hungarian paprika, and the Spanish pimenton, or pimiento, have
been considered in this article. The plan of the work has been to
determine the normal composition of these various kinds of red
peppers, with special regard to the variations in ash, sand, ether
extract, crude fiber, etc., in the normal product and also to study
the characteristic odor, flavor, taste, and other properties, in order
to show to what part or parts of the fruit these characteristic prop-
erties are due.
Another object of the work has been to determine the effect on the
composition of the ground pepper of the inclusion or exclusion of
seeds or stems, in order to be able to detect their presence or absence.
This work was undertaken because the present standards have been
criticized as not applying to all varieties of these peppers and because
it is apparent from the work of this laboratory that each kind or
variety must be judged by comparison with data obtained on its own
variety. Especially is this true in the case of the African and Japanese
chillies and of the Spanish pimenton and Hungarian paprika as
regards their ash and sand content.
It appears that climatic and cultural conditions undoubtedly have
a great effect not only on the quality of the pepper but also on the
amount of sand or ash which may be present.
METHODS OP ANALYSIS.
MOISTURE.
Dry 2 grams at 70 C. in vacuo to constant weight.
ASH.
Determine as directed on page 162, under 3, Bureau of Chemistry,
Bulletin 107, Revised (an electric muffle at low red heat was used).
ASH INSOLUBLE IN ACID.
Determine as directed on page 162, under 5, Bureau of Chemistry,
Bulletin 107, Revised.
7
8 THE COMPOSITION OF BED PEPPERS.
ETHER EXTRACT, VOLATILE AND NONVOLATILE.
Determine as directed on page 163, under 9, Bureau of Chemistry,
Bulletin 107, Revised, except that the extraction is carried on for
24 hours instead of 16.
CRUDE FIBER.
Determine as directed on page 56, under 11, Bureau of Chemistry,
Bulletin 107, Revised.
EXAMINATION OF THE OIL. (SEEKER'S METHOD.)
Preparation. rSpread 5 grams of paprika on a watch crystal and
dry over sulphuric acid for at least 12 hours. Measure 250 cc of
anhydrous alcohol-free ether, prepared as directed on page 39 of Bul-
letin 107, Revised, into a graduated flask on which the mark is situ-
ated near the lower end of the neck, and brush the paprika into it.
Place a mark on the neck of the flask at the point where the meniscus
is and allow to stand for 1 hour, shaking at 20-minute intervals during
that time. Bring the meniscus back to the mark upon the neck,
either by cooling the flask and contents if the level has risen, or by
adding absolute ether if it has fallen. Let the solid particles settle,
pipette off 100 cc of the supernatant liquid, and filter this through
an 1 1 cm closely woven paper into a tared, air-dry 250 cc Erlenmeyer
flask (glass stoppered) that has been counterpoised against a similar
flask. Wash the paper with a little absolute ether and then distill
off the solvent, removing the flask from the bath as soon as the ether
ceases to come over. Lay the flask on its side in a water oven and
heat for 30 minutes; cool the open flask for at least 30 minutes in the
air and weigh. Repeat this heating and weighing until the weight is
constant to within 1 mg, two heatings usually being sufficient. Note
the percentage of ether extract obtained.
This method gives a lower amount of nonvolatile ether extract than
the continuous extraction method; the average results as shown in
Tables 3 and 7 give from 1 to 2 per cent lower ether extract by this
method.
lodin number. Dissolve the ether extract in the flask with 10 cc
of chloroform, and when the solution is complete add 30 cc of Hanus
solution, following the method on page 137, Bulletin 107, Revised, and
allowing 30 minutes for the halogen absorption. Note the iodin num-
ber of the ether extract. A second aliquot of 100 cc, measured out
immediately after the first, may be taken from the ether extract in
the graduated flask in order to run a duplicate determination of the
iodin number. If it is found necessary to heat the ether extract
longer than one and one-half hours to obtain constant weight, or if
the extract is decolorized on heating, the determination should be
rejected and a new one made, using freshly purified ether.
CAYENNE, OR CHILLI. 9
Index of refraction. Determine at 40 C., as described on page 131,
Bulletin 107, Revised, Bureau of Chemistry. (The oil is prepared
as above.)
CAYENNE, OB CHILLI.
GENERAL DESCRIPTION.
Cayenne or chilli is a small fruited pepper, a variety of Capsicum
frutescens L., a species of Capsicum, which is a genus of the family
Solanaceae, indigenous to the American tropics, but now grown or
cultivated in nearly all tropic and subtropic countries. It is char-
acterized by its extreme pungency and the small size of the pods.
The leading commercial varieties (1911) are African and Japanese.
The African cayenne or chillies come chiefly from the ports of
Mombasa and Zanzibar, British East Africa, and are usually desig-
nated in the trade by the name of the port from which shipped;
they are from 10 to 15 mm in length, dark, dull red in color, and ex-
tremely pungent; they are ground for use. A few of the samples
contained some unattached stems and calyxes.
The Japanese chillies come from the port of Kobe, Japan; these
are from 15 to 40 mm in length, bright red in color, clean, contain-
ing very few stems or calyxes, and are used chiefly hi the unground
condition for the preparation of the so-called " chilli sauce."
Cayenne or chilli contains a fixed, bland oil, found in both pods
and seeds, but more abundantly in the latter, considerable resinous
and mucilaginous material, a red coloring matter confined to the
shell, and the active principle, capsaicin, to which the pungency is
due. The capsaicin is present in both the seeds and the shell, but
the larger part is found in the placentae. The red coloring matter
is soluble in ether, petroleum ether, carbon bisulphid, and chloroform,
but very slightly soluble in alcohol.
ANALYSES.
In addition to the African and Japanese varieties which make up
the major portion of the importations, two other apparently different
varieties were examined. N. Y. 25482 is a nearly round cayenne
or chilli from India, 15 to 25 mm in length and 10 to 15 mm in width,
belonging to C. frutescens baccatum L., and known to the trade
under the name " cherry." The color of the pods varies from dark
red to a brownish yellow; the sample was clean and had no stems or
calyxes. B. 4484 is a capsicum from Japan and is from 45 to 65 mm
in length, bright red in color, clean, and had the stems and calyxes
attached to the pods. Analysis indicates this to be a sweet red
pepper.
In order to determine the characteristic taste and flavor and to
find out definitely what part or parts of the pod contained the cap-
saicin, pods from, different samples were broken up into the following
parts: SheUs, seeds, and placentae. The shells from* the Japanese
67424 Bull. 16313 2
10 THE COMPOSITION OF RED PEPPERS.
chillies have a slightly bitter, slightly acid, bland taste (similar to
that of pimenton) and are mildly pungent; the seeds, a sweetish,
bland, mildly pungent taste; and the placentae extremely pungent,
containing nearly all the active principle, capsaicin; the ground
product has a very pungent taste. The shells from the African
chillies have a slightly acid, pungent taste; the seeds, a sweetish,
bland, pungent taste, and the placentae, extremely pungent; the
ground product has a very pungent taste.
All the N. Y. samples were taken by the regular United States
Treasury samplers by means of coffee triers which were inserted into
the packages or bales and the samples allowed to flow out into paper
bags, from the various imports as they were received.
I. S. 3817-C was a portion of a composite sample taken from five
original unopened bales, each bale being cut open lengthwise, and
about 2 quarts taken with a scoop from approximately the center, all
portions mixed, and a small portion of 1 or 2 quarts in volume taken,
and again subdivided. A portion of the subdivision was used for
analysis.
I. S. 3818-C was a portion of a composite sample taken from sev-
eral bales, each bale being opened at the top and several handfuls
taken from each, all mixed, and a small sample taken for analysis.
I. S. 3819-C was sampled by the same method as I. S. 3818-C.
I. S. 3820-C was sifted Mombasa pods. This sample consisted of
a portion of a lot of Mombasa chillies representing 5 bales, weighing
715 pounds before sifting, and from which 5 pounds of dirt, princi-
pally sand, were removed by sifting.
I. S. 382 1-C, sif tings from Mombasa pods, described the same as
I. S. 3820-C. This sample showed 62.63 per cent of ash and 51.53
per cent of sand.
I. S. 3822-C was a portion of a composite sample taken from 5
bales, each of which was split down the side and about a quart re-
moved by a scoop from the center of the bale. A small portion of
the composite sample mixed from all 5 bales was taken for analysis
These goods represented the same invoice as described under I. S.
3820-C, but were unsifted and just as imported.
I. S. 382 3-0 was a composite of 4 bales, each of which was split
down the side and a pound taken from each in the center by a scoop
and all 4 pounds mixed together for analysis. The sample repre-
sented goods as imported in the original bales.
In Table 1 have been collected results of analyses of 27 samples of
African or Mombasa chillies, 17 samples of Japanese or Kobe chillies,
1 sample of Indian or " cherry " chillies, 1 sample of sweet red pepper,
and the ash and insoluble ash of 1 sample of siftings. In each in-
stance, an analysis was made of the original and of the part which had
been carefully sifted with an ordinary coarse 3 mm hand sieve to re-
move as much sand as possible. The two analyses are placed on the
same line, so that a ready comparison may be made.
CAYENNE, OR CHJLLI. 11
TABLE 1. Percentage results of analyses of chillies, or cayenne peppers.
Original.
Sifted.
flj
i
I
26
K
1
Serial No.
^d
4
JL
m +4
^ j2
d
jj
m *
o
sh insolul
per cent
chloric ac
a
"S ^
1
"3
onvolatih
extrac
ude fiber
otal ash.
5'c *
li
1
"6
*l
1"
"o
onvolatih
extrac
ude fiber
EH
<
CQ
K
EH
CO
t>
African (Mom-
basa) chillies
or ravenne:
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
N Y. 24584.
6.45
L.66
4.89
17.91
26.41
5.98
0. 82
5.16
18. 34
26.75
N.Y. 24605.
5.34
.44
4.90
18.59
27.26
5.51
.46
5.05
18.45
27.97
N.Y. 24606.
7.38
1.73
5.65
17.70
28.45
5.71
.72
4.99
18.60
28. 11
N.Y. 246 10.
7.44
1.03
6.41
19.00
26. 13
6.16
.72
5.44
18.46
27.44
N.Y. 24701.
4.88
.45
4.43
0.24
19.36
25.26
4.80
.52
4.28
0.28
19.02
26.21
N.Y. 24802.
7.72
2.59
5.13
.41
16.43
27.25
5.80
.72
5.08
.47
16.41
27. 22
N.Y. 24803
5.51
.52
4.99
.74
17.03
28.81
N.Y. 24855.
5.81
1.00
4.81
1.21
18.60
27.39
5.71
.64
5.07
.85
18.63
27. 63
N.Y. 24885.
5.48
.55
4.93
.89
18.60
27.86
5.18
-44
4.74
1.11
18.14
28. 03
N.Y. 25027.
5.51
.78
4.73
.51
16.81
26.57
5.13
.50
4.63
.49
17.28
26.77
N.Y. 25028.
6.96
1.63
5.33
.49
15.88
26.70
5.64
.74
4.90
.56
16.87
27.08
N.Y. 25029.
5.83
.76
5.07
.73
16.21
26.54
5.59
.65
4.94
.65
16.59
26.48
N.Y. 25031.
7.45
2.25
5.20
.52
17.93
24.98
5.86
.85
5.01
.26
17.33
26.98
N.Y. 25190.
5.94
.93
5.01
.65
16.09
27.27
5.56
.77
4.79
.44
16.82
26.72
N.Y. 25 195.
5.72
.65
5.07
.54
15.90
28.00
5.31
.50
4.81
.58
16.07
27. 72
N.Y. 25245.
5.64
.86
4.78
. 74
17.95
25.48
5.33
.66
4.67
.75
17.40
27.25
N.Y. 25348.
5.76
.73
5.03
. 75
16.22
26.59
5.19
.54
4.65
.72
16.53
26.44
N.Y. 25399.
5.53
.73
4.80
1.09
17.14
26.73
5.38
.59
4.79
.74
17.83
25.87
N. Y. 25470.
7.07
1.95
5.12
1.59
16.52
26.30
5. 75
.59
5.16
.63
17.41
26.80
N.Y. 25481.
6.21
1.19
5.02
1.72
15.91
26.16
5.66
.74
4.92
1.37
16.40
27.40
N.Y. 25566.
8.41
3.03
5.38
.73
16.00
25.21
5.55
.62
4.93
.76
17.01
26.12
N.Y. 25634.
5.35
.50
4.85
.28
16.89
26.12
4.86
.37
4.49
.25
16.81
25.39
.S.3817-C.
6.66
1.42
5.24
1.15
17.60
28.70
5.24
.55
4 69
.71
19.68
28.85
.S.3819-C.
5.77
. 87 4. 90
.97
18.76
27.93
5.58
.73
4.85
.40
18.38
28.16
.S.3820-C.
6.18
1.09 5.09
.91
16.99
27.97
5.38
.55
4.83
.66
18. 13
28.00
.S.3822-C.
1 17. 62
U1.38
16.24
1.76
1 14. 73
124.50
5.74
.72
5.02
.50
18.34
27.55
.S.3823-C.
7.31
2.26
5.05
.96
16.65
28.24
5.73
.73
5.00
,82
16.65
29.46
Average..
6.31
1.24
5.07
.81
17.26
26.86
5.51
.63
4.88
.64
17.52
27.23
Maximum
8.41
3.03
6.41
1.72
19.00
28.70
6.16
.85
5.44
1.37
19.68
29. 46
Minimum
5.34
.44
4.73
.28
15.88
24.98
4.86
.37
4.49
.25
16.07
25.39
Japanese
(Kobe) chil-
lies or cay-
enne:
N.Y 24819
5.08
.38
4.70
1.59
20.41
24.89
N.Y. 25004.
5.21
.58
4.63
.32
19.04
25.17
5.06
.38
4.68
.34
19.54
24.91
N.Y. 25010.
5.69
.53
5.16
.35
20.51
24.84
5.44
.49
4.95
.25
20.00
24. 42
N.Y. 25011.
5.41
.77
4.64
.29
18.08
23.66
5.08
.48
4.60
.32
18.15
24.72
N.Y. 25012.
5.18
.66
4.52
.20
18.39
25. 32
5.12
.51
4.61
.22
17.67
25.87
N.Y. 25013.
5.76
.73
5.03
.19
20.17
24.39
5.34
.46
4.88
.20
19.09
24.06
N.Y. 25014.
6.20
1.07
5.13
.28
20.26
24.11
5.70
.51
5.19
.25
20.57
25.05
N.Y. 25026.
5.86
.57
5.29
.88
23.21
24.18
5.79
.53
5.26
.97
22.89
24.65
N.Y. 25398.
5.26
.41
4.85
.24
20.77
22.83
5.10
.30
4.80
.10
20.14
22.86
N.Y. 25408.
5.55
.41
5.14
1.01
18.51
24.60
5.34
.32
5.02
.88
18.88
24. 35
N.Y. 25409.
5.45
.31
5.14
.72
21.11
24.00
5.50
.27
5.23
.06
20.73
24. 95
N.Y. 25410.
5.41
.33
5. OS
.75
20.68
23.58
5.26
.33
4.93
.60
20. 39
23.70
N.Y. 25567.
5. 32
.57
4.75
.00
19. 43
23. 89
5.15
.37
4.78
.05
19.21
23.86
N.Y. 25678.
5.40
.36
5.04
.59
17.10
24.28
5.36
.39
4.97
.20
17.81
24.07
N. Y. 25679-
A..
5.52
.54
4.98
.27
20.14
22.82
5.40
.47
4.93
.20
19.10
24.44
N.Y. 25679-
B
5.90
.40
5. 50
.40
19.44
23.80
5.82
.47
5. 3o
.25
20.01
23. 18
I.S.3818-C.
5.71
.44
5.27
1.39
21.69
25.96
5.40
.37
5.03
1.14
21.20
26.08
Average..
5.52
.53
4.99
.56
19.94
24. 25
5.37
.42
4.05
.43
19.71
24. 45
Maximum
6.20
1.07
5.50
1.59
23.21
25.96
5.82
5.35
1.14
22.89
26.08
Minimum
5.08
.Ml
4.52
.09
17.10
22.82
5.06
'.27
4.60
.05
17.67
22.86
Cherry:
N.Y. 25482.
6.62
1.23
5.39
1.18
16.17
26.20
5.82
.51
5.31
.77
17.56
25.77
Sweet red pep-
per:
B.4484
6.04
.40
5.64
.72
12.80
25.31
5.93
.42
5.51
.75
13.64
24.90
Bif tings:
I. S.3821-C.
62.63
51.53
i Not included in average, maximum, and minimum.
12 THE COMPOSITION OF RED PEPPEES.
The African or Mombasa chillies have the appearance of being dirty
or sandy, and the analyses plainly show this condition. They are
said to grow wild in the interior of tropical East Africa and are
gathered by semicivilized people. They are dried on the ground and
roofs of their huts or houses, thus subjected to the various conditions
of the weather. They contain dirt, sand, stems, etc., and neces-
sarily need cleaning before being ground for use. Attention is called
to one sample, I. S. 3822-C, showing a most remarkable amount of
sand and dirt present, which apparently could readily be sifted out,
as the analysis of the sifted product shows a normal condition. The
results on the sifted portions are remarkably uniform, showing only
slight variations between the maximum and the minimum.
The Japanese or Kobe chillies differ in appearance, being very
clean looking and of a much brighter color. The results plainly show
this difference, as the amounts of sand and ash are materially lower.
Many samples contained less than one-half per cent of sand, while
in the Mombasa chillies practically none of the 50 samples ran as
low as that.
I. S. 3822-C is so abnormal in its ash and ash insoluble in acid that
none of the results are included in the average, maximum, and mini-
mum results. Note how the sifting reduces the mineral matter and
increases the nonvolatile ether extract and crude fiber, making them
normal.
STANDARDS.
The standards given in Circular 19 of the Office of the Secretary for
cayenne state that it shall contain not less than 15 per cent of non-
volatile ether extract, not more than 6.5 per cent of total ash, not
more than 0.5 per cent of ash insoluble in hydrochloric acid, not
more than 1.5 per cent of starch, and not more than 28 per cent of
crude fiber.
As it is clear from the appearance and analysis of the African
chillies that they must be cleaned or sifted before they are suitable
for use, the results on only the sifted samples need be considered.
A study of the results on the sifted samples shows that the standard
of 6.5 per cent total ash is sufficiently high, but nearly all of the Mom-
basa products exceeded the standard of 0.5 per cent sand, while a few
(3 out of 16 samples) of the Kobe exceeded this limit.
The African chillies in a number of samples slightly exceeded the
standard of 28 per cent for crude fiber. The crude fiber in the Kobe
or Japanese chillies is considerably lower, averaging about 3 per cent
less than in the African product.
CAYEKtfE, OR CHILLI.
DATA FROM LITERATURE.
13
A study of the literature was made and all the data that could be
found by the authors on samples of cayenne of undoubted authen-
ticity were collected. The following table was taken from the Con-
necticut Agricultural Experiment Station Annual Report for 1898
(p. 200), by Winton, Ogden, and Mitchell, and gives a summary of
their results upon Japan, Zanzibar, and miscellaneous capsicums:
Results of analyses of cayenne pepper (Connecticut, 1898).
Variety.
Moisture.
Ash.
Ether extract.
Crude
fiber.
Total.
Insoluble
in hydro-
chloric
acid.
Volatile.
Non-
volatile.
Japan (average 3)
Per cent.
5.95
5.13
6.28
7.08
3.67
5.73
Per cent.
5.65
5.43
5.11
5.96
5.08
5.43
Per cent.
0.09
.16
.21
.23
.05
.15
Per cent .
0.99
1.93
1.03
2.57
.73
1.35
Per cent.
21.28
18.22
21.36
21.81
17.17
20.15
Per cent.
21.68
24.23
20.52
24.91
20. 3;j
22.35
Zanzibar (average 3)
Capsicums (average 2) .
All analyses:
Maximum . .
Minimum
Average
The samples were described as follows:
Japan cayenne or chillies: Entirely free from stems and calyxes. The pods are
about 2 cm long and 0.5 cm wide at the widest part and of a most brilliant red color.
Zanzibar cayenne: This is one of the best varieties used for grinding, although at
present the quality is rather poor. In the samples examined, the slender pods vary
in length from 0.5 to 2.0 cm and are of a dull red or brown color. The stems and
calyxes are present, but usually detached from the pods.
Capsicum or Bombay peppers: These are a low grade of chillies which are now
said to come from the vicinity of the River Niger in Africa. In the samples examined,
which are free from stems and calyxes, the brown or yellow pods are 2 to 3 cm long
and nearly 1 cm broad.
The following table gives further results by the same authors,
published in the Connecticut Agricultural Experiment Station
Annual Report for 1899, page 102:
Results of analyses of cayenne pepper (Connecticut, 1899).
Variety.
Moisture.
Ash.
Ether extract.
Crude
fiber.
Total.
Insoluble
in hydro-
chloric
acid.
Volatile.
Nonvol-
atile.
Chilli Colorado
Per cent.
15.96
13.58
5.71
5.18
Per cent.
6.19
5.51
6.07
6.13
Per cent.
0.04
.07
.05
.15
Per cent.
0.36
.85
.85
.56
Per cent.
15. 45
16.00
20.46
15.63
Per cent.
13.93
19. 12
24. IT.
27. 65
Natal
Nepaul
Zanzibar
14
THE COMPOSITION OF RED PEPPERS.
The samples were described as follows:
Chilli Colorado: A mild pepper grown in Mexico. The pods in the sample are
of a dull brick color and from 7 to 10 cm long and (flattened) from 2 to 4 cm wide.
The stems and calyxes are absent.
Natal or Durban cayenne pepper: The dark red pods (from 1 to 2 cm broad and
5 to 10 cm long) are free from stems and calyxes.
Nepaul cayenne pepper: A pepper grown in Hindustan with pods 3 to 6 cm long
and 1 to 1.5 cm wide, of brown yellow color.
Zanzibar cayenne pepper: This sample is of fine quality, containing neither stems
nor calyxes. The pods (0.5 to 1 cm long and from 0.3 to 0.5 crn wide) are brick red in
color.
Konig l gives for cayenne pepper (average of 1 1 samples) : Moisture
8.02 per cent; total ash, 5.61 per cent; insoluble ash, 0.12 per cent;
volatile ether extract, 1.12 per cent; nonvolatile ether extract, 19.06
per cent; fiber, 21.98 per cent.
Sindall 2 gives for the total ash and ash insoluble in 10 per cent
hydrochloric acid the following results:
Total ash and acid insoluble ash in cayenne pepper (Sindall).
Ground in 1909.
Ground in 1910.
Ground in 1911.
Total
ash.
Acid
insoluble
ash.
Total
ash.
Acid
insoluble
ash.
Total
ash.
Acid
insoluble
ash.
Average (20) l
Per cent.
6.15
7.14
5.44
Per cent.
0.84
1.08
.69
Per cent.
6.78
8.43
6.09
Per cent.
0.67
.83
.52
Per cent.
(10)6.00
(10)6.52
(10)5.64
Per cent.
0.58
.70
.45
Maximum (20)
Minimum (20)
1 The numbers in parentheses represent the number of samples examined.
Sindall's work represents samples of large lots of capsicum cleaned
and ground in the factory under his personal supervision, arranged
by years to show annual variations. The samples are composites
taken at frequent intervals during grinding and each one represents
as near as possible the composition of about 500 pounds of ground
capsicum.
SUMMARY.
In Table 2 have been collected the results on cayenne peppers,
giving the limit for ash, ash insoluble in acid, sand free ash, volatile
ether extract, nonvolatile ether extract, and crude fiber, giving the
maximum and minimum of the results obtained by this laboratory
on the cleaned product, and also the maximum and minimum of
the results taken from the literature. A study of the results obtained
by the authors will show that the peppers seem to be quite uniform
in composition, especially so when the sand is removed. The results
H'hemie der menschlichen Nahrungs-und Genussmittel, 1903, 1: 953; 1904, : 1037.
J. Ind. Eng. Chem. 1911, 3: 753. '
PAPRI K A.
15
taken from the literature, however, seem to show a much wider
variation in the amount of crude fiber and in the amount of non-
volatile ether extract.
TABLE 2. Summary of results on cayenne peppers or chillies.
Determination.
African chillies.
Japanese chillies.
Results from the
literature.
Mini-
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Mini-
iiiuin .
Maxi-
mum.
Total ash
Per cent.
4.86
.37
4.49
.25
16.07
25.39
Percent.
6.16
.85
5.44
1.37
19.68
29.46
Percent.
5.06
.27
4.60
.05
17.67
22.86
Per cent.
5.82
.53
5.35
1.14
22.89
26.08
Per cent.
5.08
.04
Per cent.
8.43
1.08
Ash insoluble in acid
Volatile ether extract
.36
15.45
13.93
2.57
21.81
27.65
Crude fiber
The results given by Sindall in the Journal of Industrial and
Engineering Chemistry probably more nearly represent what can be
produced on a factory scale under ordinary working conditions, and
all of the results very clearly show that the standard for sand is low
and not in accordance with the product now on the market. The
older results given in the literature show a much lower sand content,
probably due to the fact that they represent a product coming from a
different source than the product now coming to this country.
PAPRIKA.
GENERAL DESCRIPTION.
Paprika is a large-fruited pepper, grown in Hungary, a variety of
Capsicum annuum L., a species of Capsicum, which is a genus of the
family Solanaceae. When powdered, it has a deep red color and a
sweetish, mildly pungent flavor. Its origin is somewhat obscure,
but it apparently originated in America, whence it* can be traced
from Spain, through Greece and Turkey, to Hungary. It has been
variously designated as Turkish pepper or paprika, Hungarian
pepper or paprika, or garden pepper.
According to Csonka and Varadi, 1 there are five grades of Hungarian
paprika known to commerce, as follows:
Rosenpaprika or Rozsapaprika.
Konigspaprika or Kiralypaprika.
Merkantilpaprika.
Kranzpaprika.
Geschnittener Paprika.
The last two grades are practically unknown in the United States,
as all of the paprika coming into the United States is ground.
Der Szegeder Paprika uud der Szegeder Paprikahandel, 1907.
16 THE COMPOSITION OF RED PEPPERS.
Rosenpaprika, or Rozsapaprika, is the best grade of paprika made
in Hungary, and has been known under this name since 1860, obtain-
ing its name from its beautiful red color. It is produced with the
utmost care from special, selected pods, the spotted and damaged
parts being cut out, the placentae, the stalks, and the stems removed,
and the seeds and shells washed many times before being ground.
The ground product has a bright red color and is distinguished by
its pleasant taste. It will be noted that even in the highest grade of
paprika the seeds are ground with the shells.
The second grade, or Konigspaprika, is prepared by grinding the
whole pod without selecting any of the pods, and includes not only
the seeds, but also the stems, in the amount naturally occurring with
the pod.
The Mercantile grade is produced from the spotted pods remaining
from the selection for the finer grades and from the pods containing
flaws, the lower grades of the Mercantile being ground with the
stalks, stems, and other waste parts. This grade has, as a rule, a
much more pungent taste and has a pale yellow color.
Szigeti 1 classes paprika in four grades, making a special grade
above the Rozsapaprika, which he calls Ectes paprika; otherwise,
he classifies them in practically the same manner as the previous
authors. He calls attention to the fact that the Mercantile grade
consists of scraps and waste from the other grades, and that the
product is more pungent and has a yellow color, as distinguished
from the higher grades.
ANALYSES.
The samples which were examined by the authors, the results of
which are given in Table 4, were received under the seal of the
Royal Hungarian Ministry of Agriculture through the Department of
State. They consisted of large wreaths, were of a bright red color,
sound, from 6 to 10 cm in length and from 2.5 to 4.0 cm in diameter,
and of a conical shape.
In order to get at the composition of the different parts of the
paprika, each sample was subdivided into five different portions, as
follows: First, ground shells, stems, seeds, and placentas; second,
ground shells, seeds, and placentae; third, ground shells alone;
fourth, ground seeds and placentas alone; fifth, ground stems alone.
In the preparation of these products, they were ground separately
and passed through a 0.5 mm sieve, with the exception of the seeds,
which were passed through a 1 mm sieve.
i Zts. Lanclvv. Versuchsw. Oesterr., 1902, 5: 1208-22.
PAPRIKA.
17
The results of this separation in percentage of shells, seeds, and
placentae, and stems are as follows:
TABLE 3. Separation of Hungarian paprikas for analysis.
Serial No.
Shells.
Seeds
and
placentae.
Stems.
1 ^
S959-L> . . . ...
Per cent.
60.9
Per cent.
31.3
Per cent.
7.8
T S
8964-D . .-
60.7
63.7
54.8
31.2
28.1
37.6
8.1
8.2
7.6
T S
8969-1)
55.2
56.8
58.2
37.1
33.8
34.2
7.7
9.4
7. t)
T S
8974-D
56.6
62.6
54.1
36.2
28.6
39.9
8.* 8
6.0
T S
8979-D .
54.4
57.3
55.1
39.5
35.1
36.0
6.1
7.6
8.9
T S
8984- D
53.9
53.4
51.2
38.6
39.4
42.6
7.5
7.2
6.2
T S
8989-D
50.5
53.8
55.5
43.2
38.7
38.3
6. 3
7.5
6.2
Average . . .
55.6
60.7
56.4
38.4
31.2
36.1
6.0
8.1
7.5
Maximum
63.7
43.2
9.4
Minimum
50.5
28.1
6.0
The percentage was determined so that the effect of the addition
of any of the parts in excess of the normal might be calculated, and
thus a check had on the actual determinations made on the various
grindings.
The percentage of these various parts is also of value in the micro-
scopical examination of the ground product, in order to determine
whether or not there is an abnormal percentage of seeds or stems
present. It will be seen from this .table that the percentage of stems
never exceeds 10 per cent.
Sigmond and Vuk * made a similar separation on a large number
of paprikas, and the following table is the average, maximum, and
minimum of the results obtained by them. They separated the
paprika, however, into four parts pericarp or shells, seeds, placentae,
and stems and their results show conditions very similar to those
obtained by the authors.
Separation of paprikas (Sigmond and Vuk).
Pericarp
or shells.
Seeds.
Placentae.
Stems.
Average
58.0
32.0
4.50
5.5
Maximum
60.0
40.0
5.25
5.8
Minimum
49.5
29.5
3.85
4.8
1 Sigmond und Vuk. Beiuitge zur cheniischen KenntiiLs des Paprika. Zts. Xuhr. Genussm., 1911,
18
THE COMPOSITION OF RED PEPPERS.
Table 4 contains the results obtained by the authors on the various
samples of Hungarian paprika, separated into their various parts
and ground.
TABLE 4. Results on Hungarian paprikas separated into parts and ground.
Serial No.
d
!t
% **
T
>
Total ash.
Ash insoluble in 10
per cent hydro-
chloric acid.
Sand-free ash.
.
5o
4; 03
I
Nonvolatile ether
extract.
i
S
A >
Crude fiber.
Seeker's
method.
Index of refraction
at 40 C.
<u o
2%
08
"o
>
til
|a&
Si
3
HH fl
Shells, seeds and pla-
centae, and stems:
S 8959-D
Per ct.
3.76
3.64
3.29
3.26
3.34
3.51
3.49
3.47
3.76
3.29
3.43
3.63
3.17
3.11
3.35
4.16
3.75
3.51
4.16
3.11
3.46
3.44
3.50
3.56
3.44
4.00
,3.98
3.63
4.00
3.44
3.97
4.02
3.87
3.80
3.73
4.23
4.20
3.97
4.23
3.73
5.38
5.78
4.66
5.00
5.34
5.18
5.23
5.22
5.78
4.66
Per ct.
5.96
5.90
5.68
5.50
6.03
5.08
5.29
5.63
6.03
5.08
5.30
5.43
5.16
5.23
5.56
4.66
5.18
5.22
5.56
4.66
6.67
6.92
6.58
6.38
7.11
6.26
6.29
6.60
7.11
6.29
3.72
3.49
3.52
3.77
3.80
3.38
3.77
3.63
3.80
3.38
10.73
10. 68
10.52
10.00
11.35
11.00
9.84
10.59
11.35
9.84
Per ct.
0.33
.30
.23
.24
.30
.26
.27
.28
.33
.24
.29
.26
.23
.20
.31
.25
.26
.26
.31
.20
.31
.37
.27
.25
.27
.22
.25
.28
.37
.22
.30
.28
.23
.26
.21
.25
.26
.26
.30
.21
.85
1.04
.77
.75
.68
1.20
.66
.85
1.20
.66
Per ct.
5.63
5.60
5.45
5.26
5.73
4.82
5.02
5.36
5.73
4.82
5.01
5.17
4.93
5.03
5.25
4.41
4.92
4.96
5.25
4.41
6.36
6.55
6.31
6.13
6.84
6.04
6.04
6.33
6.84
6.04
3.42
3.21
3.29
3.51
3.59
3.13
3.51
3.38
3.59
3.13
9.88
9.64
9.75
9.25
10.67
9.80
9.18
9.74
10.67
9.18
Per ct.
12.87
14.19
13.41
15.43
14.99
16.56
13.82
14.49
16.56
12.87
14.84
14.86
14.50
16.75
16.16
17.43
14.80
15.62
17.43
14.50
5.38
5.74
6.73
7.19
6.98
6.28
6.11
6.34
7.19
5.38
26.84
27.71
26.80
27.31
27.57
26.95
25.99
27.02
27.71
25.99
2.60
3.11
2.99
3.40
2.56
2.47
2.25
2.77
3.40
2.25
Per ct.
12.21
13.27
13.06
15.11
14.47
16.43
13.74
14.04
16.43
12.21
13.94
14.60
14.23
16.23
15.87
17.35
14.73
15.28
17.35
13.94
5.14
5.46
6.38
6.90
6.54
6.12
5.93
6.07
6.90
5.14
26.84
27. 56
26.74
27.18
27.52
26.94
25.97
26.96
27.56
25.97
2.44
2.81
2.73
3.05
2.36
2.30
2.10
2.54
3.05
2.11
Per ct.
0.66
.89
.35
.32
.52
.13
.08
.42
.89
.08
.90
.26
.27
.52
.29
.08
.07
.34
.90
.07
.25
.28
.35
.29
.44
.16
.18
.28
.44
.16
.00
.15
.06
.13
.05
.01
.02
.06
.15
.00
.16
.30
.26
.35
.20
.17
.15
.23
.35
.15
Per ct.
21.77
22.41
22.76
22.31
21.29
20.69
22.30
21.93
22.76
20.69
21.10
21.98
23.18
21.04
21.45
20.47
21.67
21.56
23.18
20.47
23.41
24.07
23.53
23.28
22.45
22.20
23.36
23.19
24.07
22.20
19.23
19.90
20.89
21.41
21.18
21.08
21.60
20.76
21.60
20.89
29.34
30.50
31.02
30.58
30. 72
30.46
32.06
30.67
32. 86
29.34
Per ct.
10.86
12.13
11.48
13.70
12.85
15.00
12.23
12.61
15.00
10.86
12.64
12.68
12.96
15.08
14.11
15.20
12.71
13.91
15.08
12.64
4.21
4.14
5.03
5.26
4.77
4.79
4.58
4.68
5.26
4.14
24.02
24.96
22.53
23.03
23.41
24.20
22.54
23.53
24.96
22.53
134.0
131.5
133.4
129.8
133.0
132.8
133.8
132.6
134.0
129.8
132.6
132.7
129.5
129.0
133.2
132.9
133.2
131.9
133.2
129.0
146.6
149.5
142.4
135.0
138.7
133. 2
135.2
140.1
149.5
133.2
133.5
133. 6
133.4
133.6
133.1
134.0
133.4
133.5
134.0
133.1
1.4854
1.4804
1.4844
1.4823
1.4785
1.4758
1.4771
1.4806
1.4854
1.4758
1.4834
1.4820
1.4824
1.4813
1.4778
1.4756
1.4771
1.4799
1.4834
1.4756
C 1 )
C 1 )
C 1 )
C)
( l )
0)
( l )
(')
C 1 )
1.4697
1.4691
1.4697
1.4697
1.4694
1.4699
1.4694
1.4696
1.4699
1.4691
. S. 8964-D
S 8969-D
. S. 8974-D
S. 8979-D
S 8984-D
. S. 8989- D
Average
Maximum
Minimum
Shells, seeds and pla-
centas:
I S. 8960-D
I S 8965-D
S. 8970-D
S. 8975-D
S 8980-D
S. 8985-D
S 8990-D
Average
Maximum
Minimum
Shells:
1 S 8961-D
I S 8966-D
I S 8971-D
I S. 8976-D
I S. 8981-D
I S 8986- D
I S. 8991-D
Average
Maximum
Minimum
Seeds and placentae:
I S. 8962-D
I S. 8968-D ..
I S. 8972-D
I S. 8977-D
I S 8982-D
I S. 8987-D
I S. 8992-D ..
Average
Maximum
Minimum
Stems:
S. 8963-D
S. 8969-D...
S. 8973-D
S. 8978-D
S. 8983-D
g 8988-D
S. 8993-D
Average
Maximum
Minimum
Not read.
The first set, where the shells, seeds and placentae, and stems
were ground together, represents the grade mentioned before as the
Kings or Konigs grade, and in all probability represents, as a rule,.
PAPRIKA. 19
the grade received in this country. The second set, where the shells,
seeds, and placentae were ground together, would represent the
better grade, R6zsapaprika, or Rosenpaprika. It will be seen from
a study of these two sets of figures that the grinding of a normal
amount of stems has comparatively little effect upon the chemical
composition of the paprika,, the grinding of the stems slightly increas-
ing the total amount of ash, and slightly reducing the amount of
total ether extract, and also slightly increasing the crude fiber, but
not affecting any of these ingredients to such an extent as to throw
them beyond the normal variation found in the various samples.
In the next set of figures, where the shells were ground alone, a
product was obtained which is not a commercial product. It will
be seen that the ash of the shells and the crude fiber of the shells is
somewhat higher and the amount of oil is much lower, the composi-
tion of the latter being somewhat different, having an appreciably
higher iodin number.
The results obtained on the seeds and placentae ground alone are
very different from the results found on the shells alone. The ash of
the former is very much lower and the ether extract very much
higher; in fact, most of the oily material is present in the seeds.
The volatile ether extract, however, in the seeds appears to be
practically negligible. The stems, when ground alone, show a very
much higher ash and sand content and a very much higher amount
of crude fiber. The ether extract is very low.
The effect of the addition of stems to a ground paprika would be
to increase the ash and sand, decrease the amount of ether extract,
and increase the amount of fiber. The effect of the addition of
excessive amounts of seeds would be to lower the ash, to increase
the amount of ether extract, and to affect the other constitutents
only slightly. Excess of seeds is not often found in paprika, but
the possibility of added stems being ground is much greater, for the
reason that in the preparation of the finest grades of paprika, the
stems are removed, and undoubtedly in the preparation of such
grades as the Mercantile, there might be an excess of stems.
The grinding of seeds normal to the pods in preparing paprika
seems to be a well recognized custom founded upon experience that
a better grade is thus produced. This is undoubtedly due to the
high fat content of the seeds, which intensifies the color and develops
or brings out the flavor to a better advantage. When the normal
amount of stems is ground, the effect is to produce a product of a
little lighter shade of red, but one that does not materially differ
in odor and taste from the product which is ground simply from
the pod.
In order to get some idea of the taste and flavor of the various
parts of the paprika, pods from different samples were broken up into
20 ME COMPOSITION OF RED PEPPERS.
the following parts: Stems, seeds, shells, and central and wall pla-
centae, and each of these parts was found to have a distinct taste and
flavor. The stems are gray in color and have very little taste. The
seeds are of a lemon-yellowish color and have a peculiar, sweetish,
bland taste, with little, if any, pungency. The shells, or pericarps,
have a peculiar, sweetish, slightly acid taste, more pronounced than
the seeds, and with a little pungency. They, however, contain
practically all of the deep red color. The central placenta has a
sweetish, slightly acid, slippery taste with some pungency, and a
slight pinkish color. The wall placentae, however, are the source of
the pungency in paprika, containing practically all of the capsaicin;
they have a deep red color.
In the ground samples, the results of analysis of which are given in
Table 4, the shells alone have a pleasant, sweetish, slightly acid taste,
with some pungency, a distinct and pronounced, though not strong,
odor peculiar to paprika and a light brick-red color. The seeds and
placentae have a sweetish, bland, slightly pungent taste, with little
odor, and are orange yellow in color. The stems are slightly pungent,
due to the particles of placentae attached, have a slight paprika odor,
due to the same condition, and a gray color. When, however, the
shells, seeds, and placentae are ground together in their normal
proportion, the sample has a bright, brick-red color, and a much
stronger paprika odor, but less distinctive taste, than when the shells
are ground alone.
STANDARDS.
The standard for paprika given in Circular 19, Office of the Secre-
tary, is as follows :
" Paprika is the dried ripe fruit of Capsicum annuum L., or some
other large-fruited species of Capsicum, excluding seeds and stems."
It would appear from our results that this is not a correct definition
of the best commercial product, which includes the seeds normal to
the pod.
The standard l of Austria-Hungary does not allow an excess of
8 per cent of total ash and 1 per cent of ash insoluble in hydrochloric
acid. The German standard 2 holds that paprika should not contain
more than 6.5 per cent of ash, and not more than 1 per cent of ash
insoluble in hydrochloric acid. The Swiss standard 3 requires that
there shall not be more than 5 per cent of ash, and not more than 0.5
per cent of ash insoluble in hydrochloric acid.
1 Codex Alimentarius Austriacus.
' Deutsches Nahrungsmittelbuch, 2. aufl.
Schweizer Lebensmittelbuch.
PAPRIKA.
DATA FROM LITERATURE.
21
The following table gives a summary of the results obtained by
Doolittle and Ogden, published in the Journal of the American
Chemical Society for 1908, volume 30, page 1481:
Data on Hungarian paprika (Doolittle and Ogden). 1
Loss at
Ash
Portion analyzed.
tempera-
ture
of
boiling
Total
ash.
insoluble
in 10 per
cent hy-
droch'oric
Total
ether
extract.
Volatile
ether
extract.
Nonvola-
tile
ether
extract.
Crude
fiber.
lodin
number
of ether
extract.
water.
acid.
Whole pods (6
samples):
Per cent.
Per cent.
Per cent.
Per cent.
Per cent.
Per cent.
Per cent.
Average .
8.54
6.28
0.10
10. 15
0.85
9.30
18.36
133.
Maximum
9.39
7.06
.22
12.56
1.25
11.99
19. &3
136. 8
Minimum
7.26
5.63
.05
8.67
.17
7.42
15.10
130. 3
Shells (7 samples):
Average .
10. 37
6.03
.05
5.89
.80
5.08
19.50
133. 1
Maximum
10.86
6.90
.08
7.62
1.10
6.69
23.61
138.
Minimum . .
9.45
5.50
.03
4.86
.44
4.01
16.66
127.7
Seeds and placenta?
(7 samples):
A verage
5.80
3.90
.07
21.79
1.50
20.31
18.74
133. 3
Maximum
6.46
4.93
.09
23.60
1.90
22 34
20.11
13-5 4
Minimum.
5.00
3.06
.05
19.39
.95
17.66
17.29
130. 2
Stems (7 samples):
6 55
11. 32
. 44
2.36
.48
1 94
24 47
Maximum
9.58
12.25
.61
3.10
. 78
2.39
29.94
Minimum . .
3.10
10.03
.30
1.65
.27
1.38
19.86
i J. Amer. Chem. Soc., 1908, SO: 1481.
Bitto 1 gives the following results on samples of authentic history:
Results on samples of paprika to dry basis (Bitto').
Portion analyzed.
Ash.
Ether
extract.
Crude
fiber.
Whole fruit without stems
Per cent.
6.76
Per cent.
10.69
Per cent.
22.95
Shells
5.66
5.14
25 83
Seeds
4 35
27 95
17 36
Placentae
11.03
7 07
13 48
Strohmer 2 gives the following results upon the whole fruit, shells,
and the seed:
Results on samples of paprika to dry basis (Strohmer).
Portion analyzed.
Ash.
Ether
extract.
Crude
fiber.
Whole fruit...
Per cent.
5.90
Per cent.
17.29
Per cent.
23.94
Shells . .
7.76
6.42
27 83
Seeds
3 48
31 06
19 04
i tiber die chemische Zusammensetzung der reifen Paprika-schote. Landw. Versuchs-Stat., 1893,
8:369.
Strohmer. Die chemische Zusammensetzung und Prtifung des Paprikas. Chem. Centrbl., 1884, j>. 557.
22
THE COMPOSITION OF RED PEPPERS.
Winton, Ogden, and Mitchell
paprika as follows:
give the results on 1 sample of
Results on 1 sample of paprika (Winton, Ogden, and Mitchell').
Per cent.
Moisture 8. 77
Total ash , 6. 45
Water soluble ash 5. 05
Ash insoluble in hydrochloric acid 11
Volatile ether extract 1. 12
Nonvolatile ether extract 7. 74
Crude fiber 22. 59
This sample was prepared from dried pods, which were from 7 to
10 cm long, flattened, from 3 to 7 cm wide, and of a deep red color.
SUMMARY.
In the following table have been collected the maximum and
minimum figures from the literature, and the results from the samples
examined by the authors. A much wider variation is found in the
former.
TABLE 5. Maximum and minimum results on paprika.
DATA OBTAINED BY AUTHORS.
Determination.
Shells, seeds,
placentae,
and stems.
Shells, seeds,
and placentae.
Seeds and
placentae.
Shells.
Stems.
Mini-
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Loss at 70 C.in vacuo(percent)
Total ash (per cent)
3.29
5.08
.24
4.82
12. 87
12.21
.08
20.69
129.8
10.86
1 4758
3.76
6.03
.33
5.73
16.56
16.43
.89
22.76
134.0
15.00
1 4854
3.11
4.66
.20
4.41
14.50
13.94
.07
20.47
129.0
12.64
1.4756
4.16
5.56
.31
5.25
17.43
17.35
.90
23.18
133.2
15.08
1 4834
3.73
3.38
.21
3.13
25.99
25.97
.00
20.89
133.1
22.53
1.4691
4.23
3.80
.30
3.59
27.71
27.56
.15
21.60
134.0
24.96
1.4699
3.44
6.29
.22
6.04
5.38
5.14
.16
22.20
133.2
4.14
4.00
7.11
.37
6.84
7.19
6.90
.44
24.07
149.5
5.26
4.66
9.84
.66
9.18
2.25
2.11
.15
29.34
5.78
11.35
1.20
10.67
3.40
3.05
.35
32.86
Ash insoluble in 10 per cent
hydrochloric acid (per cent) .
Sand-free ash (per cent)
Total ether extract (per cent) . .
Nonvolatile ether extract (per
cent).
Volatile ether extract (per cent)
Crude fiber (per cent)
Seeker's method:
lodin number
Nonvolatile ether extract
(per cent)
Index of refraction at 40 C
i
DATA FROM LITERATURE.
Determination.
Shells, seeds,
placentae,
and stems.
Shells,
seeds,
and
pla-
centae.
Seeds and
placentae.
Shells.
Stems.
Seeds.
Pla-
centae.
Mini- Maxi-
mum. 'mum.
Mini-
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Loss at 100 C (per cent) . .
Total ash (per cent)
Ash insoluble in 10 per
cent hydrochloric acid
(per cent)
Total ether extract (per
cent)
7.26
5.63
.05
8.67
7.42
17
9.39
7.06
.22
12.56
17.29
1 25
6." 76
10.69
5.00
3.06
.05
19.36
17.66
.95
17.29
130.2
6.46
4.93
.09
23.60
22.34
1.90
20.11
135. 4
9.45
5.50
.03
4.86
4.01
.44
16.66
127.7
10.86
7.76
.08
7.62
6.69
1.10
27.83
138.0
3.10
10.03
.30
1.65
1.38
.27
19.86
9.58
12.25
.61
3.10
2.39
.78
29.94
3.48
27.95
4.35
31.06
11.03
7.07
Nonvolatile ether ex-
tract (per cent)...
Volatile ether extract
(per cent)
Crude fiber
Seeker's method: lodin
number
15.10
130.3
23.94
136.8
22.95
17.36
19.04
13.48
1 Conn. Agr. Exper. Sta., Ann. Rept., 1899, p. 102.
PIMENTON, OE PIMIENTO.
23
PIMENTON, OB PIMIENTO. 1
GENERAL DESCRIPTION.
The pimenton, or pimiento, is a large-fruited pepper, a variety of
Capsicum annuum L., grown in Spain, and, under the standard given
in Circular 19, Office of the Secretary, would be classified, when
ground, as paprika. The succulent pericarp of this pepper is much
used for stuffing of olives, while the dried pod is ground as a spice.
A large quantity of this pepper imported to the United States is used
largely on account of its high coloring properties. The taste and
flavor is quite different from the Hungarian paprika.
The samples which were examined during this study were received
under seal from the American consul general at Barcelona, Spain,
and consisted of large wreaths, the pods of which were of a bright
red color, sound, and from 2.5 to 4 cm in length, and from 4 crn to 6
cm in diameter, having a nearly round shape.
ANALYSES.
Five different grindings were made from each set of peppers. In
the first case, the shells, seeds and placentae, and stems were ground
together; in the second, the shells, seeds and placentae; in the third,
the shells alone; in the fourth, the shells and placentae; in the fifth,
the stems alone. Table 6 gives the percentage composition of the
various parts of the pods used in the above ground samples.
TABLE 6. Composition of Spanish pimenton.
Serial No.
Shells.
Seeds and
placentae.
Stems.
I. S. 8907-D...
Per cent.
54.1
Per cent.
36.2
Per cent.
9.7
I. S. 891 0-P
53.1
36
10 9
I. S. 8913-D
57.0
34:9
8.1
I. S. 8994-D
53.7
36.9
9 4
I. S. 18974-D . .
55.7
54.1
55 6
. 35.7
37.4
35 5
8.6
8.5
8 9
I. S 18979-D .
54.6
58.1
57 1
37.0
35.9
34 1
8.4
6.0
8 8
I. S 18984-D
55.7
55.1
54 2
36.8
36.6
36 6
7.5
8.3
9 2
I. S. 1898&-D
56.3
54.8
54.1
35.3
36.1
36.2
8.4
9.1
9.7
Average ... . .
54.8
56.0
55.3
35.6
35.7
36.0
9.6
8.3
8.7
Maximum
58 1
37 4
10 9
Minimum
53.1
34.9
6.0
The percentage was determined so that the effect of an addition
of any of the parts in excess of the normal might be calculated and
1 "Pimenton" should not be confused with "pimento" or "pimenta, " which is applied to Jamaica
pepper or allspice. "Pimenton" is the definite term used to designate the Spanish product, when
ground.
24
THE COMPOSITION OF RED PEPPERS.
thus a check had on the actual determinations made on the various
grindings. The percentage of these parts is also of value in the
microscopical examination of the ground product in order to deter-
mine whether or not there is an abnormal percentage of any of the
parts.
Table 7 gives the analytical results on the various ground samples:
TABLE 7. Analytical results on ground Spanish pimenton, or pimiento.
Svial No.
Volatile at 70 C. in
vacuo.
Total ash.
Ash insoluble in 10
per cent hydro-
chloric acid.
jj
%
T-J
1
Total ether extract.
Nonvolatile ether
extract.
&
$~
!i
1
Crude fiber.
Seeker's
method.
Index of refraction
at -40 C.
' <o
III
L
%
5
o
Shells, seeds and pla-
centae, and stems:
I. S. 8901-D
I. S. 8903-D
P.ct.
P.ct.
7.86
7.66
7.34
7.21
6.98
7.40
7.31
7.39
7.86
6.98
7.29
7.14
6.97
6.68
6.60
6.79
6.98
7.35
6.98
7.35
6.60
8.02
7.77
8.39
8.46
7.55
7.79
8.07
7.83
7.99
8.46
7.55
4.43
4.66
4.68
4.94
4.71
5.02
4.95
4.90
4.79
5.02
4.43
13.06
13.78
13.00
15.63
14.67
15.77
15.34
14.98
14.53
15.77
13.00
P.ct.
0.32
.48
.33
.30
.29
.44
.29
.35
.48
.29
.32
.40
.32
.28
.34
.24
.29
.37
.32
.40
.24
.29
.33
.33
.37
.26
. .27
.30
.37
.32
.37
.26
.31
.26
.29
.30
.24
.28
.22
.29
.27
.31
.22
.70
.64
.58
.72
.74
1.07
.67
.67
.73
1.07
.58
P.ct.
7.54
7.18
7.01
6.91
6.69
6.96
7.02
7.04
7.54
6.69
6.97
6.74
6.65
6.40
6.26
6. 55
6.69
6.98
6.66
6.98
6.26
7.73
7.44
8.02
8.09
7.29
7.52
7.77
7.46
7.67
8.09
7.29
4.12
4.40
.39
.64
.47
.76
.73
.61
.52
.76
.12
12.36
13.14
12.42
14.91
13.93
14.70
14.67
14.31
13.81
14.91
12-36
P.ct.
11.99
11.93
12.57
12.68
12.03
12.11
13.06
12. 34
13.06
11.93
13.09
12.45
13.27
12.67
12.48
13.64
13. &5
11.83
12.91
13.85
11.83
7.52
7.34
.7.04
5.85
7.45
7-17
6.77
6.98
7.02
7.52
.85
24.89
24.60
23.86
22.24
22.99
22.33
23.46
22.15
23.32
24.89
22.15
2.12
2.45
1.67
1.52
1.65
1.55
1.61
1.48
1.76
2.45
1.48
P. ct.
11.30
11.37
11.91
12.58
11.72
11.64
12.58
11.87
12.58
11.30
12.58
11.85
12. 75
12.37
12.12
13.15
13.34
11.58
12.47
13. 34
11.58
6.47
6.48
6.12
5.44
6.81
6.36
6.24
6.51
6.30
6.81
5.44
24.58
24.23
23.58
21.82
22.87
22.26
23.39
22.10
23.10
24.58
21.82
1.63
2.05
1.22
1.24
1.35
1.30
1.42
1.33
1.44
2.05
1.22
P.ct.
0.69
.56
.66
.10
.31
.47
.48
.47
.69
.10
.51
.60
.52
.30
.36
.49
.51
.25
.44
.60
.25
1.05
.86
.92
.41
.64
.81
.53
.47
.71
1.05
.41
.31
.37
.28
.42
.12
.07
.07
.05
.21
.42
.05
.49
.40
.45
.28
.30
.25
.19
.15
.31
.49
.15
P.ct.
20.02
20.13
20.13
20.33
20.18
19.53
20.59
20.13
20.59
19.53
19.17
19.97
19.44
19.59
20.34
19.10
18.76
19.57
19.49
20.34
18.76
18.34
17.78
18.67
18.70
17.26
17.95
17.29
18.34
18.04
18.70
17.26
20.90
19.90
21.76
24.08
22.93
23.13
22.22
24.04
22.37
24.08
19.90
30.98
27.66
P.ct.
I. S. 8905-D
I. S. 8994-D
~~4.~68'
5.28
5.98
4.31
5.06
5.98
4.31
10.81
10.36
9.81
10.36
10.34
10.81
9.81
136.
137.3
136.3
137.2
136.7
137.3
136.0
1. 4776
1. 4818
1.4808
1. 4818
1.4805
1. 4818
1. 4776
I. S. 18974-D
I. S. 18979-D
I. S. 18984-D
A verage
Maximum
Minimum
Shells, seeds and pla-
centae:
I. S 8902-D
I S 8904-D
I. S. 8906-D....
I. S.8995-D
I. S. 18975-D
I. S. 189SO-D...
T. S. 18985-D
I. S. 18990- D
Average
Maximum
Minirmim
Shells:
. S. 8907-D
S 8910-D
"4." 92
5.09
4.89
4.74
4.52
4.83
5.09
4.52
T4793
1.4809
1. 4792
1. 4810
1.4802
1.4801
1. 4810
1.4792
10.74
10.53
11.30
10.98
9.80
10.67
11.30
9.80
137.0
137. 2
134.5
136.0
135.6
136.1
137.2
134.5
. S. 8913-D
. S. 8996-D
. S. 18976-D
. S. 18981-D
.S. 18986-D
.8. 18991-D
Average
"4." 88'
4.76
5.02
4.77
4.74
4.83
5.02
4.74
4.46
4.67
4.34
4.26
4.55
4.46
4.67
4.26
142.4
142.4
136.7
143.7
139.7
141.0
143.7
136.7
1. 4958
1. 49fi4
1.4961
1.4963
1.4968
1. 4963
1.4968
1.4958
Maximum
Minimum
Seeds and placentae:
I S 8908-D
I S 8911 D
I S 8914-D
I. S. 8997-D
4. 12
3.95
4.00
3.59
3.93
3.92
4.12
3.59
19.88
20.26
19.37
21.35
19.11
19.99
21.35
19.11
130.3
130.8
130.0
128.1
130. 1
129.9
130.8
128.1
1. 4695
1.4698
1.4700
1. 4702
1.4700
1.4699
1. 4702
1.4695
I. S. 18977-D
I. S. 18982-D
I. S. 18987-D
I. S. 18992- D
Average
Maximum
Minimum
Stems:
I S. 8909-D
I S. 8912-D
I S 8915-D
I S. 8998-D
I S. 18978-D....
I S. 18983-D
I S. 18988-D
I S. 18993-D
Average
5.94
4.86
5.94
4.89
5.14
5.35
5.98
4.86
28.57
30.76
28.59
29.96
29. 50
29.43
30.98
27.66
Maximum
Minimum
......
----:
PIMENTON, OB PIMIENTO. 25
The first set of analyses gives the results on the ground powder
made from the whole pod, including the stem, and represents a grade
corresponding to the Konigspaprika of Hungary. The second lot of
samples examined consisted of the shells, seeds, and placentae ground
together, which correspond to the Rosenpaprika, or Rozsapaprika of
Hungary, or the highest grade. A study of these two sets of analyses
will not show any great differences. The presence of the stems
slightly increases the ash, slightly decreases the total amount of ether
extract and slightly increases the amount of crude fiber.
A comparison of the results obtained on the ground shells alone,
however, shows that there is a considerable difference between this
grade and the two above, the ash being higher, tl^e ether extract very
much lower, and apparently of a slightly different composition, as is
shown by the higher iodin number obtained on it. The seeds and
placentae show very much the same differences noted with the Hun-
garian paprika, being lower in ash, higher in fat, and somewhat
higher in crude fiber.
The analysis of the ground stems shows that they are very much
higher in ash and sand than the other parts of the plant, but very
much lower in ether extract.
The effect of an excess of stems in pimenton would be to increase
the ash, to lower the ether extract, to increase the amount of sand,
and to increase the amount of crude fiber; while the addition of an
excess of ground seeds and placentas would be to reduce the amount
of ash, to increase the amount of fat, and to affect the other con-
stituents only slightly. Undoubtedly the chief possibility of adul-
teration of these products would be in adding an excess of stems,
using those stems separated in the preparation of the higher grades
of products.
In order to study the taste and odor of these products, and especi-
ally the taste and odor of the various parts, pods from different
samples were broken up in the same manner as was done with the
paprika. It was found that the stems have very little taste or flavor,
and are gray in color when ground. The seeds have a very slight
bitter, bland taste, with a little odor, and the ground product is
orange yellow in color. The pericarps or shells have a peculiar
slightly sweet, acid taste, but have the distinct and pronounced
flavor characteristic of the pimenton, quite different from that of the
paprika, and have a beautiful deep-red color. The central placenta
has a slightly acid, bland taste and a pinkish color, while the wall
placentas have a taste similar to the shells, but not so pronounced,
and are dark red in color. None have any perceptible amounts of
pungency, in which they differ very materially from the Hungarian
paprika.
26
THE COMPOSITION OF RED PEPPERS.
When the shells, seeds, and placentae are ground together in their
normal proportions, the sample has a little better color, and a little
stronger pimenton odor, than when the shells are ground alone; the
oily material in the seeds seems to bring out not only the color but
also the flavor of the ground product. The effect of grinding the
stems on the finished product was not particularly marked, either
in taste, appearance, or in chemical composition. The results,
however, show that the Spanish product runs materially higher in
ash than the Hungarian product, which is undoubtedly due to some
difference in climatic conditions or in the soil, as it does not appear
to be a difference in sand alone, but in actual composition of the
pimenton itself.
STANDARDS.
No figures are given in the standards of Circular 19 for either
paprika or pimenton. The Spanish Government has promulgated
a standard in which they give the maximum ash not to exceed 10
per cent, ether extract not to exceed 18 per cent, the moisture not
to exceed 12 per cent.
DATA FROM LITERATURE.
The following tables give the results obtained by Doolittle and Og-
den, published in the Journal of the American Chemical Society, 1908,
volume 30, page 1481, and those obtained by Lowenstein and Dunne,
published in the Journal of Industrial and Engineering Chemistry,
1910, volume 2, page 139:
Analytical results on Spanish pimenton (Doolittle and Ogden). 1
Ash in-
Portion analyzed.
tem-
per-
ature of
boiling
Total
ash.
soluble
in 10
per cent
hydro-
phln
Total
ether
extract.
Volatile
ether
extract.
Non-
volatile
ether
extract.
Crude
fiber.
lodin
number
of ether
extract.
water.
ric acid.
Whole pods (2 samples):
Perct.
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Perct.
Average. .
8.43
6.02
0.05
12.00
1.18
10.39
15.37
135.3
Maximum
8 58
6.79
06
12 44
136 1
Minimum
8.28
5.24
.05
11.57
134.5
Shells (3 samples):
Average
7.17
.11
5.40
.95
4.62
15.00
131.0
10.35
7.68
.20
'5 88
1.40
4.76
15.19
133.0
MiniTnnjm
6.26
6.23
.05
5.06
.51
4.48
14.80
130.0
Seeds and placentae (3 samples):
Average
5 74
4 41
.06
22 63
1 91
19 40
21.74
132.1
Maximum
6.58
5.20
.11
25.28
2.25
19.80
24.01
133.3
5.19
3.41
.04
20 55
1 56
18.99
19.48
130.7
Stems (2 samples):
3 44
1 27
29
98
6.03
15 50
.26
29 99
i Doolittle and Ogden, J. Amer. Chem, Soc. 1303, 30: 1481.
PIMENTON, OB PIMIENTO.
Analytical results on Spanish pimenton (Lowenstein & Dunne). 1
27
Ash in-
Loss at
soluble
Portion analyzed.
105 C.
after de-
ducting
volatile.
Total
ash.
in 10
per cent
hydro-
chlo-
Total
ether
extract.
Volatile
ether
extract.
volatile
ether
extract.
Crude
fiber.
lodin
num-
ber.
ric acid.
Shells (4 samples):
Perct.
Perct.
Per ct.
Per ct.
Per ct.
Per ct.
Per ct.
Average..
11.36
9.38
0.19
6.35
0.59
5.75
20.61
133.8
Maximum
15 90
10.00
.31
6.80
.75
6.55
24.60
136.5
Minimum
5.87
8.77
.10
5.82
.25
5.12
18.70
130.2
Seeds (3 samples):
Average
5 98
3 49
13
21 12
.46
20 66
28.28
112
Maximum .
6.63
3.84
.20
22.03
.60
21.51
29.45
113.9
Minimum
5 48
3 22
04
20 36
27
20 09
27 39
110.1
Stems
3 66
3 24
30
2 94
31 26
1 Lowenstein & Dunne, J. Ind. Eng. Chem. 1910, 2: 139.
SUMMARY.
Table 8 gives the maximum and minimum of the results obtained
in the work of the authors and of the results found in the literature.
The only points of special difference in these results are the low
iodin absorption figures found by Lowenstein and Dunne on the oil
from the seeds of their samples, which appear to be very abnormal,
being entirely different from any of the results obtained by Doolittle
and Ogden or by the authors.
TABLE 8. Summary of analytical results on Spanish pimenton.
DATA OBTAINED BY AUTHORS.
Determinations.
Shells, seeds,
placentae,
and stems.
Shells, seeds,
and pla-
centas.
Shells.
Seeds and
placentae.
Stems.
Mini-
mum.
Maxi-
mum.
Min ; -
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Mini-
mum.
Maxi-
mum.
Loss at 70 C. in vacuo (per
cent)
4.31
6.98
.29
6.69
11.93
11.30
.10
19.53
136.0
9.81
5.98
7.86
.48
7.54
13.06
12.58
.69
20.59
137.3
10.81
4.52
6.60
.24
6.26
11.83
11.58
.25
18.76
134.5
9.80
5.09
7.35
.40
6.98
13.85
13.34
.60
20.34
137.2
11.30
4.74
7.55
.26
7.29
5.85
5.44
.41
17.26
136.7
4.26
5.02
8.46
.37
8.09
7.52
6.81
1.05
18.70
143.7
4.67
3.59
4.43
.22
4.12
22.15
21.82
.05
19.90
128.1
19.11
4.12
5.02
.31
4.76
24.89
24.58
.42
24.08
130.8
21.35
4.86
13.00
.58
12.36
1.48
1.22
.15
27.66
5.98
15.77
1.07
14.91
2.45
2.05
.49
30.98
Total ash (per cent)
Ash insoluble in 10 per cent
hydrochloric acid (per cent) .
Sand-free ash (per cent)
Total ether extract (per cent) .
Nonvolatile ether extract (per
cent)
Volatile ether extract (per cent )
Crude fiber (per cent)
Seeker's method:
Iodin number
Ether extract (per cent) . . .
Index of refraction at 40 C. . .
1.4776
1.4818
1. 4792
1.4810
1.4958
1.4968
1.4695
1. 4702
28 THE COMPOSITION OF EED PEPPERS.
TABLE 8. Summary of analytical results on Spanish pimenton Continued.
DATA FROM LITERATURE.
Whole pods
(shells, seeds,
placentae,
Shells.
Stems.
Seeds and
placentae.
Seeds.
Determinations.
stems).
Mini-
Maxi-
Mini-
Maxi-
Mini-
Maxi-
Mini-
Maxi-
Mini-
Maxi-
mum.
mum.
mum.
mum.
mum.
mum.
mum.
mum.
mum.
mum.
Loss at 100 C 1 (per cent)
8 28
8 58
6 26
10 35
3 44
6 03
5 19
6 58
5 24
6 79
6 23
10 00
15 50
3 41
5 20
3.22
3.84
Ash insoluble in 10 per cent
hydrochloric acid (per cent) .
Total ether extract (per cent) . .
.05
11.57
.06
12.44
.05
5.06
.31
6.80
.26
1.27
.04
20.55
.11
25.28
.04
20.36
.20
22.03
3.24
Nonvolatile ether extract (per
cent)
4.48
6.55
.98
2.94
18.99
19.80
20.09
21.51
Volatile ether extract (per cent)
Crude fiber (per cent) .
.25
14.80
1.40
24.60
.29
29.99
.30
31.26
1.56
19.48
2.25
24.01
.27
27.39
.60
29.45
15.37
Loss at 105 C. after deducting
volatile ether extract (per
*
cent)
5.87
15.90
3.66
5.48
6.63
Seeker's method lod in num-
ber
134.5
136.1
130.0
136.5
130.7
133.3
110.1
113.9
CONCLUSIONS.
CAYENNE.
The first point of special interest to be noted is the fact that the
Mombasa, or African, chillies now coming into this country are
exceedingly dirty, and must necessarily be very carefully cleaned
before they are ground. This condition is undoubtedly brought
about by the fact that they grow wild in the interior of Africa, and
are gathered by semi-savage tribes and dried under various condi-
tions.
The results given in the tables further show that the product now
coming into this country is somewhat different from that which
was formerly shipped; this is especially shown by a comparison of
the results obtained by the authors with those obtained by Winton
and his collaborators a number of years ago. There does not, how-
ever, seem to be any difficulty in producing a sound product of a
satisfactory nature by carefully sifting out the dirt and sand.
It is also likely that the conditions which control the production
of this product may vary in the course of a number of years, so that
the cayenne on the market may vary from time to time as the source
of the chillies varies.
At the present time a considerable amount of small, round-shaped
chillies, known as " cherries," grown in India, is being brought into
this country, and practically none of the true Zanzibar chillies is being
received, although some chillies are still shipped from Zanzibar
which are undoubtedly the same as those coming from Mombasa, and
their source is the interior of Africa and not the island of Zanzibar.
CONCLUSIONS. 29
The sand present in these products appears to be entirely of an
extraneous nature, and they can be sifted so that an entirely uni-
form product is obtained. An examination of the tables shows that
the sand-free ash of these products, regardless of source, is extremely
uniform, and as a criterion of the product it would appear that this
figure would be of great value.
The Kobe, or Japanese, chillies are comparatively clean and need
but little sifting to produce a satisfactory product. These, however,
are used in the preparation of " chilli sauce/' and not for grinding
purposes.
A careful study of the various tables shows that in judging the
various varieties of cayenne African, Japanese, and Indian they
should be compared with data obtained upon chillies from the same
source.
HUNGARIAN PAPRIKA.
From the study of the literature and the information available
in the course of this investigation, it would appear that the word
"paprika" has generally referred in the past to a product made in
Hungary, but now it is applied to similar products produced in Spain
and America; it is clear that the word "Rosenpaprika," or "Roz-
sapaprika," is limited to a well-defined product which has been made
in Hungary for a long period of time and consists of the highest
grade of pods ground without the stems.
Further, it is clear that the grinding of the stems with a product of
this kind is simply for the purpose of producing more weight and
acting as a filler, and that it does not add any valuable qualities to
the product, as it contains no flavoring principles. It is also clear
that the grinding of the seeds and placentae with the pods produces an
improved product, and all of the facts seem to indicate that it is a well
recognized and legitimate process.
The results show that paprika must be judged from data obtained
upon samples of paprika from a known source.
PIMENTON, OR SPANISH PAPRIKA.
It appears from this investigation that this product is commonly
known as "Spanish paprika," or "pimenton." It is quite different
in its flavoring qualities and value from Hungarian paprika, and
should be properly distinguished from it. It has very little pungency
and its flavor is different from that of the Hungarian product.
Further, the analytical results upon the pimenton show that the
different conditions under which it is grown have affected, to a greater
or less extent, the amount of ash and other ingredients present, clearly
showing that in the judging of these products it is necessary to com-
pare the Hungarian paprikas with data upon Hungarian paprikas,
and the Spanish pimentons with data upon Spanish pimentons.
30 THE COMPOSITION OF BED PEPPERS.
It is shown that it is possible to distinguish by analytical methods
and by characteristic properties, such as taste and odor, between the
Hungarian paprikas and the Spanish pimentons. They hare differ-
ent uses, the pimenton being largely used for its coloring value, rather
than for its flavor.
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