II. Tartaric (H2C4H4O6), found in grapes, pineapples, and tamarinds.
III. Malic, much like tartaric, found in apples, pears, peaches, apricots, gooseberries, and currants.
IV. Citric (H3C6H5O7), found in lemons, oranges, limes, and citron.
V. Oxalic (H2C2O4), found in rhubarb and sorrel.
To these may be added tannic acid, obtained from gall nuts. Some fruits contain two or more acids. Malic and citric are found in strawberries, raspberries, gooseberries, and cherries; malic, citric, and oxalic in cranberries.
CONDIMENTS
Condiments are not classed among foods, but are known as food adjuncts. They are used to stimulate the appetite by adding flavor to food. Among the most important are salt, spices, and various flavorings. Salt, according to some authorities, is called a food, being necessary to life.
Black pepper is ground peppercorns. Peppercorns are the dried berries of Piper nigrum, grown in the West Indies, Sumatra, and other eastern countries.
White pepper is made from the same berry, the outer husk being removed before grinding. It is less irritating than black pepper to the coating of the stomach.
Cayenne pepper is the powdered pod of Capsicum grown on the eastern coast of Africa and in Zanzibar.