In the detection of the adulterations of Cayenne by chemical methods, determination of water and ash, ether extracts and albuminoids are of value, and as a rule when combined with a microscopic examination will reveal the means and amounts of adulterations without difficulty.
Chemical composition of Capsicum annum, water at 100 degrees:
| Seed | Pod | Whole Fruit | |
|---|---|---|---|
| Water at 100 deg., | 8.12 | 14.75 | 11.94 |
| Albuminoids, | 18.31 | 10.69 | 13.88 |
| Fat (ether extract), | 28.54 | 5.48 | 15.26 |
| Nitrogen, free extract by difference | 21.33 | 38.73 | 32.63 |
| Crude Fiber, | 17.50 | 23.75 | 21.09 |
| Ash, | 3.20 | 6.62 | 5.20 |
| Total, | 97.00 | 100.00 | 100.00 |
| Nitrogen, | 2.93 | 1.71 | 2.22 |
PIMENTO OR ALLSPICE
1 Garden Allspice
2 Wild Allspice
CHAPTER VIII
PIMENTO, OR ALLSPICE
WHAT’S in a name? That which we call allspice by any other name would have as fine a flavor.
Pimento officinalis (Myrtus Eugenia pimenta), an order of Jamaica Pepper (Icasandria Monogyia).
Pimenta vulgaris myrtaceae. (These are names applied to the immature fruit of pimento.)