The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures (1916)
Winton, Andrew Lincoln, 1864-1946, Moeller, Josef, 1848-1924, Winton, Kate Grace Barber, 1882- · New York, John Wiley & sons, inc.; [etc., etc.] · leaf 527
in the caseof fire-dried varieties, with a smoky flavor. The adulterants of pepper are probably more numerous and variedthan those of any other food product, not excepting coffee. They includelinseed meal, buckwheat hulls, nutshells (cocoanut, walnut, almond,hazelnut, etc.), mustard hulls,… … exhausted spices,—in fact any waste material with a not too pro-nounced flavor that can be easily reduced to a powder. It is a commonpractice to mix light- and dark-colored adulterants in order to betterimitate the color of the genuine product, and also toadd a little cayenne pepper to give…
Plant anatomy · Food adulteration and inspection · Microscopy
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