Chemical analysis of pepper varieties, stalks and husks.

In our earlier publications, we had covered
the analysis of 22 varieties of pepper. The
analysis of the remaining varieties, namely
Karinkotta and Karimunda are detailed in the
present paper, thus completing the chemical data
on aU the 24 varieties of pepper grown in India.
It was of interest to study the changes at
different stages of maturity of the fruit. We have
recorded data on two varieties namely, Kalluvally
and Balankotta, together with the analysis of the
stalk portions and the husk which is obtained as
a by-product during the processing of black
pepper to white pepper.