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/552

 *giber (L.) Karst., and contains not less than forty-two (42) percent of starch; not more than eight (8) percent of crude fiber, not more than six (6) percent of total ash, not more than one (1) percent of lime, and not more than three (3) percent of ash insoluble in hydrochloric acid.

22. Limed ginger, bleached ginger, is whole ginger coated with carbonate of lime and contains not more than ten (10) percent of ash, not more than four (4) percent of carbonate of lime, and conforms in other respects to the standard for ginger.

23. Horse-radish is the root of Roripa armoracia (L.) Hitchcock, either by itself or ground and mixed with vinegar.

24. Mace is the dried arillus of Myristica fragrans Houttuyn, and contains not less than twenty (20) nor more than thirty (30) percent of non-volatile ether extract, not more than three (3) percent of total ash, and not more than five-tenths (0.5) percent of ash insoluble in hydrochloric acid, and not more than ten (10) percent of crude fiber.

25. Macassar mace, Papua mace, is the dried arillus of Myristica argentea Warb.

26. Bombay mace is the dried arillus of Myristica malabarica Lamarck.

27. Marjoram is the leaf, flower and branch of Majorana majorana (L.) Karst.

28. Mustard seed is the seed of Sinapis alba L. (white mustard), Brassica nigra (L.) Koch (black mustard), or Brassica juncea (L.) Cosson (black or brown mustard).

29. Ground mustard is a powder made from mustard seed, with or without the removal of the hulls and a portion of the fixed oils, and contains not more than two and five-tenths (2.5) percent of starch and not more than eight (8) percent of total ash.

30. Prepared mustard, German mustard, French mustard, mustard paste, is a paste composed of a mixture of ground mustard seed or mustard flour with salt, spices, and vinegar, and, calculated free from water, fat, and salt, contains not more than twenty-four (24) percent of carbohydrates, calculated as starch, determined according to the official methods, not more than twelve (12) percent of crude fiber nor less than thirty-five (35) percent of protein, derived solely from the materials named.

31. Nutmeg is the dried seed of the Myristica fragrans Houttuyn, deprived of its testa, with or without a thin coating of lime, and contains not less than twenty-five (25) percent of non-volatile ether extract, not more than five (5) 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.

32. Macassar nutmeg, Papua nutmeg, male nutmeg, long nutmeg, is the dried seed of Myristica argentea Warb. deprived of its testa.

PEPPER.

33. Black pepper is the dried immature berry of Piper nigrum L. and contains not less than six (6) percent of non-volatile ether extract, not less than twenty-five (25) percent of starch, not more than seven (7) percent of total ash, not more than two (2) percent of ash insoluble in hydrochloric acid, and not more than fifteen (15) percent of crude fiber. One hundred parts of the non-volatile ether extract contain not less than three and one quarter (3.25) parts of nitrogen. Ground black pepper is the product made by grinding the entire berry and contains the several parts of the berry in their normal proportions.

34. Long pepper is the dried fruit of Piper longum L.

35. White pepper is the dried mature berry of Piper nigrum L. from which the outer coating or the outer and inner coatings have been removed and contains not less than six (6) percent of non-volatile ether extract, not less than fifty (50) percent of starch, not more than four (4) percent of total ash, not more than five-tenths (0.5) percent of ash insoluble in hydrochloric acid, and not more than five (5) percent of crude fiber. One hundred parts of the non-volatile ether extract contain not less than four (4) parts of nitrogen.