A-A-20001B
5.3.32 Type I, Class FF, Forms 1 and 3 - Tarragon, Ground and Crushed. Ground and crushed tarrgaon shall be derived from dried leaves of Artemisia dracunculus L. and shall possess an aromatic odor, a bitter sweet herb flavor, and a fairly bright green color.
5.3.33 Type I, Class GG, Form 1 - Thyme, Ground. Ground thyme shall be derived from dried leaves and flowering tops of Thymus vulgaris L. and shall possess a fragrant aromatic odor, an aromatic, minty flavor, and a brown-green color.
5.3.34 Type I, Class HH, Form 1 - Turmeric, Ground. Ground turmeric shall be derived from dried rhizomes of Curcuma longa L. and shall possess an aromatic peppery odor, an aromatic, bitter flavor, and a yellow to orange-yellow color.
5.3.35 Type I, Class II, Form 2 - Vanilla Bean, Whole. Vanilla beans shall be derived from dried fruit pods of Vanilla planifolia. The beans shall be supple with a somewhat oily sheen, wrinkled texture, a long, narrow shape, and dark brown to brownish black color. The beans shall possess a slightly woody, pruney, resinous aroma.
5.3.36 Type II, Class A - Chili Powder Blend. The chili powder blend shall have a reddish brown color and be free from lumps. The chili powder blend should include, but is not limited to, the following ingredients: ground chili pepper, cumin, oregano, salt, and garlic powder.
5.3.37 Type II, Class B - Curry Powder Blend. Curry powder blend shall have a uniform color and shall not stratify in layers nor lump. It shall have a fragrant aromatic aroma, and a warm bitter taste. The curry powder blend should include, but is not limited to, the following ingredients: turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger, and cardamom.
5.3.38 Type II, Class C - Poultry Seasoning. Poultry seasoning shall have a uniform color and shall not stratify in layers nor lump. It shall have a fragrant aromatic aroma, and a warm pungent taste. The poultry seasoning should include, but is not limited to, the following ingredients:
sage, thyme, and black pepper.
5.3.39 Type II, Class D - Seasoning Blend, Salt Free.
5.3.39.1 Blend (1) with herbs and citrus. The seasoning blend shall be free flowing and granular, a mixture of small particles which are black, dark brown, green, orange, dark red and tan in color. The seasoning blend shall possess a slight pungency, with a garlic and pepper odor with mild herbs and citrus scent. The salt (sodium) free seasoning blend should include, but is not limited to the following ingredients: onion, spices (black pepper, parsley, celery seed, basil, bay, marjoram, oregano, savory, thyme, cayenne pepper, coriander, cumin, mustard, rosemary), garlic, carrot, lemon peel, orange peel, celery, paprika, red pepper, tomato, lemon juice powder, citric acid, and oil of lemon.
9
For Parts Inquires submit RFQ to Parts Hangar, Inc.
© Copyright 2015 Integrated Publishing, Inc.
A Service Disabled Veteran Owned Small Business