Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

by Harvey Washington Wiley

D. Condiments (except Vinegar and Salt).

a. SPICES.

1. Spices are aromatic vegetable substances used for the seasoning of food and from which no portion of any volatile oil or other flavoring principle has been removed and which are clean, sound, and true to name.

2. Allspice, pimento, is the dried fruit of the Pimenta pimenta (L.) Karst., and contains not less than eight (8) percent of quercitannic acid[41]; not more than six (6) percent of total ash, not more than five-tenths (0.5) percent of ash insoluble in hydrochloric acid, and not more than twenty-five (25) percent of crude fiber.

3. Anise is the fruit of the Pimpinella anisum L.

4. Bay leaf is the dried leaf of Laurus nobilis L.

5. Capers are the flower buds of Capparis spinosa L.

6. Caraway is the fruit of Carum carvi L.

CAYENNE AND RED PEPPERS.

7. Red pepper is the red, dried, ripe fruit of any species of Capsicum.