Paprica rosen, Hungarian, or sweet paprika, is used for coloring purposes, though it parades as a spice. This is a mild variety of Capsicum annuum, one of the species of the genus Capsicum, from which cayenne pepper is made. The variety offered to manufacturers has a more intense red color and much less pungency than the ordinary paprika. This paprika can be obtained as the bright fruit, ground dry, or in oil. In the latter, it is said, that part of the capsicin is removed, also that the oil sets the color in inferior material. The oil is of a reddish-yellow color and the large number of globules and irregular masses serve to distinguish it from cayenne pepper. It fulfills the claims of the importers—“coloring the ketchup, not adding materially to the pungency, and coming inside the laws in being one of the regular ingredients.” It requires just about sixteen times as much as would be required of ordinary paprika to get the same flavor. Considering the cost, in the relative proportion required, there can be little doubt of its real purpose. It will conceal inferiority to ordinary observation in that it gives a red color where otherwise a muddy color might be present. The color does not have durability, and it is easily recognized under the microscope. Onions and garlic are added in varying quantities and may or may not be kept in the batch throughout the whole cooking period. Considerable difference in flavor is apparent with the length of time of the cooking. Chili peppers are also used in hot ketchup or cocktails.