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

(4.1 fl oz) of water for 30 minutes, shall possess a flavor, texture, odor and color, typical of fresh parsley.

5.3.24 Type I, Class X, Forms 1 and 2 - Pepper, Black, Ground and Whole. Ground and whole black pepper shall be derived from dried, immature berries of Piper nigrum L. and shall possess a characteristic penetrating odor, a hot, biting pungent flavor, and a light gray to speckled black-gray color.

5.3.25 Type I, Class Y, Forms 1 and 2 - Pepper, White, Ground and Whole. Ground and whole white pepper shall be derived from dried mature berries of Piper nigrum L. from which the outer covering or the outer and inner covering have been removed, and shall possess a characteristic penetrating odor, a hot, biting pungent flavor, and a cream-white color.

5.3.26 Type I, Class Z, Forms 1, 2, and 3 - Pepper, Red, Ground, Whole, and Crushed. Ground and whole red pepper shall be derived from dried, red, ripe fruit of genus Capsicum. Ground red pepper shall possess a slightly pungent aroma, and a brownish-red color. Whole red pepper shall posses a red to dark red color. Crushed red pepper shall be derived from dried, cut, red, ripe fruit of Capsicum annum L. and shall possess a pungent aroma, red flakes and a yellow seed color. The red pepper shall possess a characteristic hot flavor. The ground red pepper shall be fine and uniformly ground, while the crushed red pepper shall have a flake-like appearance.

5.3.27 Type I, Class AA, Form 2 - Poppy Seed, Whole. Whole poppy seed shall be derived from Papaver somniferum L. plant and shall possess an agreeable nutty flavor, and a blue color.

5.3.28 Type I, Class BB, Forms 1 and 2 - Rosemary, Ground and Whole. Ground and whole rosemary shall be derived from dried leaves of Rosmarinus officinalis L. and shall possess a camphoraceous odor, a bitter flavor, and a brown-green color.

5.3.29 Type I, Class CC, Form 1 - Sage, Ground. Ground sage shall be derived from dried leaves of Salvia officinalis L. and shall possess a strong, fragrant aromatic odor, a slightly bitter flavor, and a green to grayish-green color.

5.3.30 Type I, Class DD, Form 1 - Savory, Ground. Ground savory shall be derived from dried leaves of Satureja hortensis L. and shall possess an aromatic odor and flavor, and a brown- green color.

5.3.31 Type I, Class EE, Form 2 - Sesame Seed, Whole. Whole sesame seed shall be dehulled and derived from dried fruit of Sesamum indicum L. and shall possess a nut-like odor and flavor, and a cream-white color.