A-A-20001 Spices And Spice BlendsThis CID covers ground, whole, crushed, chopped, cut, and flaked spices, and spice blends spices packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20001B

5. SALIENT CHARACTERISTICS.

5.1 Processing. The spices shall be prepared and packaged in accordance with current good manufacturing practices (21 CFR Part 110). The spices shall be transported to processing/ packaging facility, and shipped in accordance with Guidance for Industry - Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance https://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocument s/FoodDefenseandEmergencyResponse/ucm083075.htm.

5.2 Ingredients. If the purchaser requires ingredients other than those cited in the descriptions below, the ingredients must be specified in the solicitation, contract, or purchase order.

5.3 Finished Product.

5.3.1 Type I, Class A, Form 1 - Allspice, Ground. Ground allspice shall be derived from dried, nearly ripe fruit of Pimenta dioica Lindl and shall possess a fragrant clove-like aroma, a strong aromatic, pungent, clove-like flavor, and a dark reddish-brown color.

5.3.2 Type I, Class B, Form 2 - Anise, Seed. Anise seed shall be derived from dried fruit of Pimpinella anisum L. and shall posses a strong licorice-like, camphoraceous flavor and aroma, and a light gray-green to yellow-brown color.

5.3.3 Type I, Class C, Forms 1 and 3 - Basil, Sweet, Ground or Crushed. Ground or crushed sweet basil shall be derived from dried leaves of Ocimum basilicum L. and shall possess an aromatic, sweet, anise-like odor, an aromatic, warm pungent flavor, and a green to brown-green color.

5.3.4 Type I, Class D, Form 2 - Bay Leaves, Whole. Whole bay leaves shall be derived from dried leaves of Laurus nobilis L. and shall possess a delicate aromatic odor, an aromatic, bitter flavor, and a yellow-green to brown-green color.

5.3.5 Type I, Class E, Form 2 - Caraway Seed, Whole. Whole caraway seed shall be derived from dried fruit of Carum carvi L. and shall possess a strong aromatic odor, a bitter flavor, and a light to dark-brown color.

5.3.6 Type I, Class F, Form 1 - Cardamom Seed, Ground. Ground cardamom seed shall be decorticated and derived from dried, nearly ripe fruit of Elettaria Elcardamomum Maton and shall possess a pleasant aromatic odor, a characteristic warm slightly pungent flavor, and a light reddish-brown color.