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

36. Saffron is the dried stigma of Crocus sativus L.

37. Sage is the leaf of Salvia officinalis L.

38. Savory, summer savory, is the leaf, blossom, and branch of Satureja hortensis L.

39. Thyme is the leaf and tip of blooming branches of Thymus vulgaris L.

b. FLAVORING EXTRACTS.

1. A flavoring extract[42] is a solution in ethyl alcohol of proper strength of the sapid and odorous principles derived from an aromatic plant, or parts of the plant, with or without its coloring matter, and conforms in name to the plant used in its preparation.

2. Almond extract is the flavoring extract prepared from oil of bitter almonds, free from hydrocyanic acid, and contains not less than one (1) percent by volume of oil of bitter almonds.

2.[42] Oil of bitter almonds, commercial, is the volatile oil obtained from the seed of the bitter almond (Amygdalus communis L.), the apricot (Prunus armeniaca L.), or the peach (Amygdalus persica L.).

3. Anise extract is the flavoring extract prepared from oil of anise, and contains not less than three (3) percent by volume of oil of anise.

3.[42] Oil of anise is the volatile oil obtained from the anise seed.