A-A-20001B
5.3.43 Type II, Class H - Jerk Seasoning. The jerk seasoning shall be a brown powder with red and white specks and pieces of green leaf. The seasoning shall possess a strong allspice flavor with hints of sweet red pepper and onion. The jerk seasoning should include, but is not limited to the following ingredients: sugar, spices (red pepper, thyme, allspice), salt, onion, and turmeric.
5.3.44 Type II, Class I - Italian Seasoning. The Italian seasoning shall be pieces of green leaf comprised of a blend of herbs including, but is not limited to the following ingredients: thyme, rosemary, sage, oregano, and basil. The seasoning shall possess a pungent, spicy, slightly bitter flavor.
5.3.45 Type II, Class J - Chesapeake Bay-Style Seafood Seasoning. The seasoning shall be a homogeneous orange brown colored blend of ground and whole spices. The seasoning shall possess a spicy, hot, flavor and pungent aroma. The seasoning should include, but is not limited to the following ingredients: celery salt (salt, celery seed), spices (mustard, red pepper, black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon) and paprika.
5.3.46 Type II, Class K - Creole Seasoning. The Creole seasoning shall be a dark orange powder with spice particles and be free flowing. The seasoning shall possess a prominent salty, spicy hot, peppery, and garlic flavor. The Creole seasoning should include, but is not limited to the following ingredients: salt, paprika, granulated garlic, cayenne pepper, ground black pepper, mustard, fresh lemon peel, ground bay leaf, and file powder.
5.3.47 Type II, Class L - Southwest Seasoning. The southwest seasoning shall be a dark red orange powder and be free flowing. The seasoning shall possess a salty, spicy chili pepper flavor. The southwest seasoning should include, but is not limited to the following ingredients: salt, paprika, chili powder, cumin, coriander, cayenne pepper, ground black pepper, crushed red pepper, and granulated garlic.
5.3.48 Type II, Class M - Pizza Seasoning. The pizza seasoning shall be a free flowing blend of herbs with prominent red and green flakes. The seasoning shall posses a cheesy, medium pungent flavor and aroma with hints of garlic and onion. Italian herb flavor shall also be present. The pizza seasoning should include, but is not limited to the following ingredients: parmesan cheese, garlic, onion, red pepper, thyme, basil, and oregano.
5.3.49 Type II, Class N - Fajita Seasoning. The fajita seasoning shall be a reddish orange granular blend and be free flowing. The seasoning shall posses a spicy flavor and citrus aroma. The fajita seasoning should include, but is not limited to the following ingredients: salt, spices (black pepper, cumin, oregano), garlic, onion, red pepper, and natural lime flavor.
6. ANALYTICAL REQUIREMENTS.
11
For Parts Inquires submit RFQ to Parts Hangar, Inc.
© Copyright 2015 Integrated Publishing, Inc.
A Service Disabled Veteran Owned Small Business