|
For purposes of these Specifications,
extraneous matter is defined as everything foreign
to the product itself and includes, but is not
restricted to: stones, dirt, wire, string, stems,
sticks, nontoxic foreign seeds, excreta, manure
and animal contamination.
The level of contaminants permitted under these
Specifications must fall below those shown on
the following table, except for the column # "Whole
Insects, Dead" which cannot exceed the limits
shown.
| Cleanliness
Specifications |
#
Whole insects, Dead |
Excreta,
Mammalian |
Excreta,
Other |
Mold |
Insect
Defiled/ Infested |
Extraneous/
Foreign Matter |
| Name
of spice, seed or Herb |
By
Count |
By
Mg. / Lb. |
By
Mg. / Lb. |
%
By
Wgt. |
%
By
Wgt. |
%
By
Wgt. |
| Allspice |
2 |
5 |
5.0 |
2.00 |
1.00 |
0.50 |
| Anise |
4 |
3 |
5.0 |
1.00 |
1.00 |
1.00 |
| Sweet
Basil |
2 |
1 |
2.0 |
1.00 |
1.00 |
0.50
@ |
| Craway |
4 |
3 |
10.0 |
1.00 |
1.00 |
0.50 |
| Cardamom |
4 |
3 |
1.0 |
1.00 |
1.00 |
0.50 |
| Cassia |
2 |
1 |
1.0 |
5.00 |
2.50 |
0.50 |
| Cinnamon |
2 |
1 |
2.0 |
1.00 |
1.00 |
0.50 |
| Celery
Seed |
4 |
3 |
3.0 |
1.00 |
1.00 |
0.50 |
| Chillies |
4 |
1 |
8.0 |
3.00 |
2.50 |
0.50 |
| Cloves |
4 |
5 |
8.0 |
1.00 |
1.00 |
1.00
* |
| Coriander |
4 |
3 |
10.0 |
1.00 |
1.00 |
0.50 |
| Cumin
Seed |
4 |
3 |
5.0 |
1.00 |
1.00 |
0.50 |
| Dill
Seed |
4 |
3 |
2.0 |
1.00 |
1.00 |
0.50 |
| Funnel
Seed |
SF
(2) |
SF
(2) |
SF(2) |
1.00 |
1.00 |
0.50 |
| Ginger |
4 |
3 |
3.0 |
SF(3) |
SF(3) |
1.00 |
| Laurel
Leaves** |
2 |
1 |
10.0 |
2.00 |
2.50 |
0.50 |
| Mace |
4 |
3 |
1.0 |
2.00 |
1.00 |
0.50 |
| Marjoram |
3 |
1 |
10.0 |
1.00 |
1.00 |
1.00
@ |
| Nutmeg
(Broken) |
4 |
5 |
1.0 |
SF(4) |
SF(4) |
0.50 |
| Nutmeg
(Whole) |
4 |
0 |
0.0 |
SF(5) |
SF(5) |
0.00 |
| Oregano
*** |
3 |
1 |
10.0 |
1.00 |
1.00 |
1.00
@ |
| Black
Pepper |
2 |
1 |
5.0 |
SF(6) |
SF(6) |
1.00 |
| White
Pepper **** |
2 |
1 |
1.0 |
SF(7) |
SF(7) |
0.50 |
| Poppy
Seed |
2 |
3 |
3.0 |
1.00 |
1.00 |
0.50 |
| Rosemary
Leaves |
2 |
1 |
4.0 |
1.00 |
1.00 |
0.50
@ |
| Sage** |
2 |
1 |
4.0 |
1.00 |
1.00 |
0.50 |
| Savory |
21 |
1 |
10.0 |
1.00 |
1.00 |
0.50
@ |
| Sasame
Seed |
4 |
5 |
10.0 |
1.00 |
1.00 |
0.50 |
| Sesame
Seed, Hulled |
4 |
5 |
1.0 |
1.00 |
1.00 |
0.50 |
| Tarragon |
2 |
1 |
1.0 |
1.00 |
1.00 |
0.50
@ |
| Thyme |
4 |
1 |
5.0 |
1.00 |
1.00 |
0.50
@ |
| Turmeric |
3 |
5 |
5.0 |
3.00 |
2.50 |
0.50 |
|
Cleanliness Specifications
- Footnotes:
| *
Clove Stems: |
Less
than (<) 5% allowance by weight for unattached
clove stems over and above the tolerance
for Other Extraneous Matter is permitted. |
| **
Laurel Leaves: |
"Stems"
will be reported separately for economic
purposes and will not represent a |
| Sage: |
pass/fail
criteria. |
| ***
Oregano: |
Analysis
for presence of sumac shall not be mandatory
if samples are marked "Product of Mexico" |
| ****
White Pepper: |
"Percent
Black Pepper" will be reported separately
for economic purposes and will not represent
a pass/fail creteria. |
| (2)
Fennel Seed: |
In
the case of Fennel Seed, if 20% or more
of the subsamples contain any rodent, other
excreta or whole insects, or an average
of 3 mg/ lb or more of mammalian excreta,
the lot must be reconditioned. |
| (3)
Ginger: |
More
than 3% moldy pieces and / or insect infested
pieces by weight. |
| (4)
Broken Nutmeg: |
More
than 5% mold/insect defiled combined by
weight. |
| (5)
Whole Nutmeg: |
More
than 10% insect infested and / or moldy
pieces, with a maximum of 5% insect defiled
pieces by count. |
| (6)
Black Pepper: |
1%
moldy and / or infested pieces by weight. |
| (7)
White Pepper: |
1%
moldy and / or infested pieces by weight. |
| #
Whole Insects, Dead: |
Cannot
exceed the limits shown. |
| @
Extraneous Matter: |
Includes
other plant material. e.g. foreign leaves. |
GROUND
PROCESSED SPICE *
(Cannot exceed limit shown)
| Spices |
Whole Equivalent
Insects |
Insect Fragments |
Mites |
Other Insects |
Rates/ Mouse
Hairs |
Animal Hairs |
| Ground Paprika
|
|
Average of
more than 75 fragments /25g |
|
|
Average of
more than 11 rodent hairs/25g |
|
* Microanalytical
Methods for Paprika and Ground capsicums can be
found in the "Analytical Procedures"
section of this book.
|
