Ginger starch (Figs. 12, 13, and 14) is of the same class as potato and Maranta and several others which are of underground origin. In outline, it is not oval like those named, but is more rectangular, having more obtuse angles in the larger granules and being cylindrical or circular in outline in the smaller; its average size is nearly the same as Maranta starch, but it is much more variable in size and form, the rings being scarcely visible even with most favorable illuminations. Fig. 12 shows ginger adulterated. ------------------------------------------------------------------------ [Illustration: Fig. 15. BEANS Fig. 16. _Beans_ Fig. 17. PEAS Fig. 18. _Peas_. Fig. 46. CINNAMON ADULTERATED] [Illustration: Fig. 21. _Pepper_ Fig. 27. RICE STARCH Fig. 28. RICE STARCH Fig. 29. _Rice_ Fig. 42. P. D. PEPPER Fig. 43. PEPPER ADULTERATED] LEGUMINOUS STARCHES Such as those of beans and peas (Figs. 15, 16, 17, and 18), produce but a slight effect under polarized light; the rings are scarcely visible, and the hilum is stellate or much cracked along a median line. This characteristic is more marked in the bean than in the pea. In the latter it resembles fresh dough kneaded again into the center as in making rolls, and in the former the shape assumed by the same after baking. In both it varies in size from .025 to .10 millimeter in length. NUTMEG STARCH Fig. 19 has rings scarcely visible and not iridescent with polarized light. It is smaller in size than the preceding, which it resembles, being at times as long as .05 millimeter down to smaller than .005 millimeter, and of extremely irregular form, having angular depressions and angular outlines. It is distinguished by a budded appearance caused by the adherence of small granules to the larger. CAPSICUM STARCH Fig. 20 is nearly circular or rounded polyhedral in forms with scarcely visible rings, and in most cases a depressed hilum, resembling in size and shape corn starch, but having peculiar irregularities which distinguish it, such as rosette-like formation on a flattened granule, or a round depression at one end. It does not polarize as actively as maize starch and can be distinguished from rice by the greater angularity of the latter. PEPPER STARCH Fig. 21 is the most minute starch which is usually met with, not averaging over .001 millimeter nor exceeding .005. It is irregularly polyhedral and polarizes very well, but requires a high power to discover any detail when a hilum is found. It cannot be confused with other starches. CINNAMON STARCH