4. Celery seed extract is the flavoring extract prepared from celery seed or the oil of celery seed, or both, and contains not less than three-tenths (0.3) percent by volume of oil of celery seed.
4.[42] Oil of celery seed is the volatile oil obtained from celery seed.
5. Cassia extract is the flavoring extract prepared from oil of cassia and contains not less than two (2) percent by volume of oil of cassia.
5.[42] Oil of cassia is the lead-free volatile oil obtained from the leaves or bark of Cinnamomum cassia Bl., and contains not less than seventy-five (75) percent by weight of cinnamic aldehyde.
6. Cinnamon extract is the flavoring extract prepared from oil of cinnamon, and contains not less than two (2) percent by volume of oil of cinnamon.
6.[42] Oil of cinnamon is the lead-free volatile oil obtained from the bark of the Ceylon cinnamon (Cinnamomum zeylanicum Breyne), and contains not less than sixty-five (65) percent by weight of cinnamic aldehyde and not more than ten (10) percent by weight of eugenol.
7. Clove extract is the flavoring extract prepared from oil of cloves, and contains not less than two (2) percent by volume of oil of cloves.
7.[42] Oil of cloves is the lead-free, volatile oil obtained from cloves.
[42] The flavoring extracts herein described are intended solely for food purposes and are not to be confounded with similar preparations described in the Pharmacopœia for medicinal purposes.
8. Ginger extract is the flavoring extract prepared from ginger and contains in each one hundred (100) cubic centimeters, the alcohol-soluble matters from not less than twenty (20) grams of ginger.