Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/551

 3. Extracted honey is honey which has been separated from the uncrushed comb by centrifugal force or gravity.

4. Strained honey is honey removed from the crushed comb by straining or other means.

D.

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 ; 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.

8. Cayenne pepper, cayenne, is the dried ripe fruit of Capsicum frutescens L., Capsicum baccattum L., or some other small-fruited species of Capsicum, and contains not less than fifteen (15) percent of non-volatile ether extract; not more than six and five-tenths (6.5) percent of total ash; not more than five-tenths (0.5) percent of ash insoluble in hydrochloric acid; not more than one and five-tenths (1.5) percent of starch, and not more than twenty-eight (28) percent of crude fiber.

9. Paprika is the dried ripe fruit of Capsicum annum L., or some other large-fruited species of Capsicum, excluding seeds and stems.

10. Celery seed is the dried fruit of Apium graveolens L.

11. Cinnamon is the dried bark of any species of the genus Cinnamomum from which the outer layers may or may not have been removed.

12. True cinnamon is the dried inner bark of Cinnamomum zeylanicum Breyne.

13. Cassia is the dried bark of various species of Cinnamomum, other than Cinnamomum zeylanicum, from which the outer layers may or may not have been removed.

14. Cassia buds are the dried immature fruit of species of Cinnamomum.

15. Ground cinnamon, ground cassia, is a powder consisting of cinnamon, cassia, or cassia buds, or a mixture of these spices and contains not more than six (6) percent of total ash and not more than two (2) percent of sand.

16. Cloves are the dried flower buds of Caryophyllus aromaticus L., which contain not more than five (5) percent of clove stems; not less than ten (10) percent of volatile ether extract; not less than twelve (12) percent of quercitannic acid;[A] not more than eight (8) percent of total ash; not more than five-tenths (0.5) percent of ash insoluble in hydrochloric acid, and not more than ten (10) percent of crude fiber.

17. Coriander is the dried fruit of Coriandrum sativum L.

18. Cumin seed is the fruit of Cuminum cyminum L.

19. Dill seed is the fruit of Anethum graveolens L.

20. Fennel is the fruit of Fœniculum fœniculum (L.) Karst.

21. Ginger is the washed and dried or decorticated and dried rhizome of Zingiber zin-*