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

5.3.7 Type I, Class G, Form 2 - Celery Seed, Whole. Whole celery seed shall be derived from dried fruit of Apium graveolens L. and shall possess a characteristic celery odor and flavor, a warm slightly bitter aftertaste, and a light brown color.

5.3.8 Type I, Class H, Form 4 - Chives, Chopped. Chopped chives shall be derived from the dried plant Allium schoenoprasum L. and shall possess a fresh mild onion odor and flavor, and a bright green color. The chives shall be chopped to 3.2 to 4.75 mm (1/8 to 3/16 in) pieces.

5.3.9 Type I, Class I - Cinnamon, cassia.

5.3.9.1 Form 1 - Ground or Form 2 - Whole.

A. Batavia cassia shall be derived from bark of cultivated varieties of Cinnamomum burmannii Blume.

B. Saigon cassia shall be derived from bark of cultivated varieties of Cinnamomum loureirii Nees.

C. Korintji cassia shall be derived from bark of cultivated varieties of Cinnamomum

burmannii Blume.

5.3.9.2 Form 1 - Ground, Fortified. Fortified ground cinnamon shall possess a natural cassia or cinnamon base. Fortified cinnamon shall possess an addition of encapsulated essential oil of cinnamon or cassia, or combination thereof.

5.3.9.3 Form 5 - Cut. Stick cinnamon shall be derived from Batavia cassia and shall be cut to a specified length and not to exceed 15 mm (0.6 in) diameter.

5.3.10 Type I, Class J, Forms 1 and 2 - Cloves, Ground and Whole. Ground and whole cloves shall be derived from Syzygium aromaticum L. plant and shall possess a strong aromatic odor, a hot pungent flavor, and a dark reddish-brown color.

5.3.11 Type I, Class K, Form 1 - Coriander, Ground. Ground coriander shall be derived from dried fruit of Coriandrum sativum L. and shall possess a strong, distinctive aromatic odor and flavor, and a yellow-brown color.

5.3.12 Type I, Class L, Form 1 - Cumin, Ground. Ground cumin shall be derived from dried seeds of Cuminum cyminum L. and shall possess a strong, distinctive aromatic odor and flavor and a yellow-brown color.

5.3.13 Type I, Class M, Form 2 - Dill Weed, Whole. Whole dill weed shall be derived from dried leaves of Anethum graveolens L. and shall possess a pleasant aromatic odor, an anise-like flavor, and a bright green color.