A-A-20001B
5.3.14 Type I, Class N, Form 2 - Fennel Seed, Whole. Whole fennel seed shall be derived from dried ripe fruit of Foeniculum vulgare Miller and shall possess a pleasant aromatic odor, a sweet anise-like flavor, and a green or yellow-tan color.
5.3.15 Type I, Class 0, Form 2 - Fenugreek, Whole. Whole fenugreek shall be derived from dried ripe fruit of Trigonella foenum-graecum L. and shall possess a strong, pleasant, charred sugar-like odor, a farinaceous slightly bitter flavor and a brownish-yellow color.
5.3.16 Type I, Class P, Form 1 - Ginger, Ground. Ground ginger shall be derived from dried root or rhizome of Zingiber officinale Roscoe and shall possess an aromatic odor, with an aromatic, pungent flavor, and a tan to pale brown color.
5.3.17 Type I, Class Q, Form 1 - Mace, Ground. Ground mace shall be derived from dried Arillus of Myristica fragrans Houtt and shall possess a fragrant, nutmeg-like aromatic odor, an aromatic, bitter flavor, and a yellow-tan to reddish-tan color.
5.3.18 Type I, Class R, Forms 1 and 2 - Marjoram, Sweet, Ground and Whole. Ground and whole sweet marjoram shall be derived from the Majorana hortensis Moench plant and shall possess an aromatic, pleasant odor, and a light green to light gray-green color.
5.3.19 Type I, Class S, Form 1 - Mustard Flour. Mustard flour shall be derived from the endosperm of the seed of a blend of Brassica hirta, or Brassica juncea, Brassica alba and shall possess a characteristic odor and flavor, and a yellow color.
5.3.20 Type I, Class T, Forms 1 and 2 - Nutmeg, Ground and Whole. Ground and whole nutmeg shall be derived from the dried kernel of Myristica fragrans Houtt and shall possess a strong aromatic odor, and a warm slightly bitter flavor. Ground nutmeg shall be a yellow-brown color and whole nutmeg shall be grayish brown.
5.3.21 Type I, Class U, Forms 1 and 3 - 0regano, Ground and Crushed. Ground and crushed oregano shall be derived from leaves of Origanum vulgare L. plant and shall possess a strong camphoraceous aroma, a pungent slightly bitter flavor, and an olive to green-brown color.
5.3.22 Type I, Class V, Form 1 - Paprika, Ground. Ground paprika shall be derived from dried red ripe fruit of Capsicum annuum L. and shall possess a sweet, nonpungent or pungent flavor, and a bright-orange to red color.
5.3.23 Type I, Class W, Form 6 - Parsley, Whole Flakes. Parsley flakes shall be derived from dried Moss curled (double curled) leaves of Petroselinum crispum. Parsley of the flatleaf type shall not be used. The flakes shall possess a pleasant aromatic odor, a slightly minty herb flavor, and a dark green color. Parsley, rehydrated by soaking 2 g (0.07 oz) of dry product in 120 ml
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