PREAMBLE (NOT PART OF THE STANDARD)

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END OF PREAMBLE (NOT PART OF THE STANDARD)

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CARICOM Regional Organisation for Standards and Quality (CROSQ)
2^nd Floor Nicholas House
29 & 30 Broad Street
Bridgetown, St Michael
Barbados
T: 246.622.7670 | F: 246.622.7678
Website: http://www.crosq.org

© CROSQ 2010 – All rights reserved
Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission.

CARICOM REGIONAL STANDARD
Specification for spices and sauces

CRS 35: 2010

CARICOM Regional Organisation for Standards and Quality (CROSQ)
2^nd Floor, Nicholas House
29 & 30 Broad Street
Bridgetown, St. Michael
Barbados
T: 246.622.7670 | F: 246.622.7678
Website: http://www.crosq.org

© CROSQ 2010 – All rights reserved. No part of this publication is to be reproduced without the prior written consent of CROSQ.

ISBN 978-976-8234-23-0
ICS 67.220

Committee representation

This CARICOM Regional Standard was prepared under the supervision of the Regional Technical Committee for Foods (RTC #3) by Sub-Committee SC-5(d) – Spices and sauces (hosted by CARICOM Member State, Saint Lucia), which at the time comprised the following members:

Contents

Foreword

This CARICOM Regional Standard has been prepared to set levels of quality, purity and acceptability for spices and sauces that are produced or traded within the Caribbean Community.

The Caribbean region is a major source for several spices including ginger, hot peppers or chillis, mace, nutmeg and bay-leaf that are important in international trade which contribute significantly to the region’s agricultural earnings. Other spices imported and processed for retail are important ingredients in Caribbean cuisine. Sauces based on hot peppers (chillis) and soya are widely produced in the region.

This standard is intended to provide guidance and basic information on the identity, purity, wholesomeness and quality of the spices and sauces mentioned, so that they can be traded in regional and international markets.

Some physical and chemical tests are included to assure that the products are fresh and not contaminated.

This standard was approved by the Council for Trade and Economic Development (COTED) on 29 November - 3 December 2010.

In the development of this standard, assistance was derived from the following:

1. Association of Official Analytical Chemists, AOAC Test methods for spices – 18th Edition;
2. British Standard, BS 7087, Herbs and Spices Ready for Food Use;
3. Canadian Food and Drugs Regulations, Division 7:1984;
4. University of the West Indies, Natural Products in Caribbean Folk Medicine, 1988, CE Seaforth;
5. Codex Alimentarius Commission , CAC/GL 50 - 2004 Method of sampling-Volume 13;
6. ISO 676: 1995, Spices and condiments – Botanical nomenclature;
7. ISO 927:1982, Spices and condiments – Determination of extraneous matter content;
8. ISO 928: 1997, Spices and condiments – Determination of total ash;
9. ISO 930: 1997, Spices and condiments – Determination of acid-insoluble ash;
10. ISO 939: 1980, Spices and condiments – Determination of moisture content;
11. ISO 941:1980, Spices and condiments – Determination of cold water-soluble extract;
12. ISO 948: 1980, Spices and condiments – Sampling;
13. ISO 1003: 2008, Spices – Ginger – Specification;
14. ISO 1108: 1992, Spices and condiments – Determination of non-volatile ether extract;
15. ISO 1208: 1982, Spices and condiments – Determination of filth;
16. ISO 2825: 1981, Spices and condiments – Preparation of a ground sample for analysis;
17. ISO 3588: 1977, Spices and condiments – Determination of degree of fineness of grinding – Hand sieving method;
18. ISO 6571: 2008, Spices, condiments and herbs – Determination of volatile oil content; 1
19. ISO 6577: 2002, Nutmeg, whole or broken, and mace, whole or in pieces – Specification;
20. International Commission on Microbiological Specifications for Foods ICMSF, 1980. Microbial Ecology of Foods. Vol. 2. Food Commodities. Academic Press, New York.

1 Scope

This CARICOM Regional Standard provides requirements for the identification, composition, purity, hygiene in processing, labelling, sampling and testing of spices and sauces.

This standard does not apply to:

1. ketchups;
2. barbeque-flavour sauces;
3. spices derived from plants which are not specified in this standard;
4. sauces made from recipes or formulae which are not specified in this standard;
5. vinegars flavoured with spices or plant material extracts; and
6. essential oils, extracts, or oleo-resins derived from spices that are intended to be used as flavouring or colouring agents in food.

2 Normative references

The following reference documents are indispensible for the application of this document. The latest edition of the referenced documents (including any amendments) applies.

3 Terms and definitions

For the purposes of this standard, the following terms and definitions shall apply.

3.1
batch

quantity of product that has been processed within a defined period of time under similar conditions from the same materials

EXAMPLE Period of time includes one day, one shift, etc.

3.2
clove stem

dry fragment of the stalk of the clove

3.3
extraneous matter

part of the named plant that is not defined as the spice, and all other animal, vegetable, or mineral matter

3.4
food additive

any substance, the use of which would result or is likely to result in that substance or any of its byproducts becoming a part of, or affecting the characteristics of a food, and includes a preservative and food colour, but does not include:

1. a nutritive article used, recognised or commonly sold as food;
2. vitamins, mineral nutrients or amino acids;
3. residues of pesticides, veterinary drugs used on plants or animals, or their by-products;
4. spices, oils, oleoresins, extracts derived from plants; and
5. packaging materials or substances that may migrate from packaging into a food packed therein

3.5
headless clove

clove consisting of only the receptacle and sepals but has lost the dome-shaped head

3.6
ingredient

any substance used in the preparation of a food and is present in the final product

NOTE Ingredients include food additives.

3.7
khoker clove

clove which has undergone fermentation as a result of incomplete drying

NOTE Identifiable by its pale brown colour, whitish mealy appearance and other wrinkled surface.

3.8
lot

quantity of product included in one shipment, or found in one location

NOTE Where a lot is known to consist of product from different batches, which can be separated, each batch constitutes one lot.

3.9
mixed spices

food prepared from one or more spices, whole or ground, used to flavour or colour other foods

NOTE It may contain other ingredients.

3.10
mother clove

fruit of the clove tree (Eugenia Caryophyllus) which is in the form of an ovoid brown berry surmounted by four incurved sepals

3.11
salt

food grade Sodium Chloride

3.12
sauces

comminuted liquid or semi-liquid food made from combinations of fruits, vegetables, cereals, and other foods, with or without natural colours, flavours, preservatives or food additives, that have been heat treated, and which are intended to be used to flavour other foods during or after cooking

3.13
spice

food made from parts of a single species of plant that have been dried or partly dried, and that is used to flavour or colour other foods

NOTE It may be ground (powdered), or used as prepared from the plant.

3.14
spice salt

food prepared from a named spice mixed with salt

3.15
whole clove

floral bud, harvested before blooming, and dried, of Syzygium aromaticum. It comprises a receptacle containing, in its upper part, two loculi containing numerous ovules, and crowned by four acute divergent sepals surrounding a dome-shaped head consisting of four paler unexpanded membranous imbricate petals enclosing numerous incurved stamens and a single stiff erect style

3.16
ground clove

powder obtained by grinding cloves without any additions

4 Requirements for spices

4.1 General

4.1.1

The spices named in 4.2.1 to 4.2.21 shall be derived only from the spices and varieties of plants mentioned. No other spices or varieties are permitted to be used.

4.1.2

The odour and flavour shall be characteristic of the spice, free from foreign odours and flavours or mustiness and rancidity.

4.1.3

The spice shall be free from living insects and moulds, and shall be free from dead insects, parts of insects, or signs of contamination by rodents that are visible to the naked eye or with magnification. Such contamination shall be determined by the method included in Annex A.

4.1.4

The spice shall not contain extraneous matter in amounts exceeding the limit prescribed, when determined by the method included in Annex A.

4.1.5

Spices shall conform to the physical and chemical requirements prescribed in this standard.

4.1.6

Where spices and mixed spices are sampled and analysed by the methods mentioned in Annex A, the metal content shall be in accordance with the limits specified in Table 1, unless specified by national regulations.

4.2 Specific requirements

4.2.1 Pimento (Allspice)

4.2.1.1

Pimento shall be prepared from the dried, mature but unripe whole berries of the pimento plant Pimento dioica (L) Merrill. It may be whole or ground.

NOTE Whole pimento berries are nearly spherical, between 3.5 mm to 9.5 mm in diameter, with a rough surface, bearing a small annulus form by the sepals, and dark brown in colour.

4.2.1.2

Pimento shall be free from foreign taste or odour, including rancidity or mustiness.

NOTE Pimento has a mixed flavour of four spices, with a preponderant clove flavour blended with cinnamon, nutmeg and pepper.

4.2.1.3

Whole dried pimento or allspice shall contain no more than 1 % by weight of extraneous, matter, when determined by the method described in ISO 927.

NOTE Broken berries are not considered as extraneous matter.

4.2.1.4

Pimento shall be free from moulds, living insects, practically free from dead insects, insect’s fragments and rodent contamination visible to naked eye. Contamination of ground pimento shall be determined by the method specified in ISO 1208 and shall be according to the requirements indicated in Table 2.

4.2.1.5

Pimento shall be classified into two groups, A and B, according to the volatile oil content as outlined in Table 3.

4.2.2 Chillis (bird peppers, cayenne peppers, hot peppers, Tabasco peppers)

4.2.2.1

Chillis shall be prepared from the dried whole fruits of cultivated varieties of the chilli plant Capsicum frutescens, Capsicum annuum, Capsicum chinense, Capsicum pubescens and Capsicum baccatum which may be whole or ground.

NOTE The whole chillis are usually less than 25 mm in length, dark red to orange-yellow in colour, varying in shape, with smooth surface, containing seeds and a fibrous core.

4.2.2.2

The odour and flavour of chillis shall be characteristic, initially pleasant, fruity, followed by an acrid, very pungent, sensation.

4.2.2.3

Chillis shall contain no more than 1 % of extraneous matter including leaves, stalks, roots or flavours of the chilli plant.

4.2.2.4

Whole chillis shall contain no more than 2 % of unripe, broken or disfigured fruits.

4.2.2.5

When sampled, and tested, whole or ground chillis shall conform to the requirements specified in Table 4.

4.2.3 Black pepper

4.2.3.1

Whole black pepper shall consist of the whole dried berries of Piper nigrum L., picked before complete ripening.

NOTE 1 Black pepper is a dried berry of Piper nigrum L., having an unbroken pericarp.

NOTE 2 Whole black pepper berries are nearly spherical, between 3 mm to 6 mm in diameter, black to brownish-grey in colour, with a wrinkled pericarp.

4.2.3.2

Ground black pepper shall be prepared from whole black pepper by comminution or grinding with no added material.

4.2.3.3

Processed whole black pepper shall be cleaned, dried, and graded. Non-processed whole black pepper is not required to be cleaned, graded or otherwise prepared by the producing country before being exported.

NOTE Semi-processed pepper is pepper that has been processed by the producing country before being exported.

4.2.3.4

The odour of black pepper, when freshly ground, shall be very aromatic, strong and sharp in characteristic. The product shall be free from foreign odours and flavour.

4.2.3.5

Whole black pepper shall contain no more than 1.5 % by weight of extraneous matter if processed and no more than 2.5 % if unprocessed.

NOTE Light berries, pin heads or broken berries are not considered as extraneous matter.

4.2.3.6

Whole black pepper shall contain no more than 5 % by weight of light berries, if processed, and no more than 10 % if unprocessed.

NOTE Light berries are berries that have reached an apparently normal stage of development but do not contain a kernel and float when suspended in a mixture of ethanol and water with relative density between 0.80 and 0.82 at 20 °C.

4.2.3.7

Whole black peppers shall contain no more than 4 % by weight of pinhead or broken berries if processed, or more than 7 % if unprocessed.

NOTE 1 Pin-head berries are very small berries that have not developed and are less than 2 mm in diameter.

NOTE 2 Broken berry is a berry that has been separated into two or more pieces.

4.2.3.8

Ground black pepper shall be examined microscopically to detect extraneous matter.

NOTE Light berries, pin heads or broken berries are not considered as extraneous matter

4.2.3.9

Black pepper, whole or ground, shall conform to the requirements of specified in Tables 5 and 6.

4.2.4 White pepper

4.2.4.1

White pepper shall be the berries of the black pepper plant. Piper nigrum L, from which the outer pericarp has been removed.

4.2.4.2

Whole white pepper shall be obtained in one of two ways, as follows:

1. from black pepper using the whole dry berry of Piper nigrum L., generally picked before complete ripening, and removing the outer pericarp, with or without preliminary soaking in water; and

   NOTE If necessary, drying is carried out afterwards.

   8
2. from the whole ripe berry of Piper nigrum L., removing the outer pericarp by the same procedure as described in 4.2.4.2 a).

   NOTE Whole white peppers are almost spherical berries between 3 mm and 6 mm in diameter, smooth surface, one end slightly depressed, the other protruding generally uniform in colour, grey-brown to ivory, showing a few dark streaks between the ends.

4.2.4.4

Processed white pepper shall be pepper that has been cleaned and dried.

NOTE Semi processed pepper has undergone a partial treatment by the producing country before being exported.

4.2.4.5

Ground white pepper shall be prepared from whole white pepper by comminution or grinding with no added material.

4.2.4.6

The odour and flavour of white pepper, when freshly ground, shall be characteristic, aromatic, and slightly sharp. The product shall be free from foreign odours and flavours.

4.2.4.7

Whole white pepper shall contain no more than 0.8 % by weight of extraneous matter if processed and no more than 1 % if semi-processed.

4.2.4.8

Whole white pepper shall contain no more than 10 % by weight of black berries, when processed and no more than 15 % if semi-processed.

NOTE Black berries are dark-coloured berries from which the pericarp had not been completely removed.

4.2.4.9

Whole white pepper shall contain no more than 3 % by weight of broken berries when processed and no more than 4 % when unprocessed. Bulk density shall be at least 600 g/l when semi-processed or processed.

4.2.4.10

Ground white pepper shall be examined microscopically when necessary, to detect extraneous matter.

4.2.4.11

White pepper, whole or ground, shall conform to the requirements specified in Table 7.

4.2.5 Nutmeg (whole, broken or unshelled)

4.2.5.1

Nutmeg shall consist of the kernel of the dried ripe fruit of the nutmeg tree, Myristica fragrans Houtt, which may be whole or broken.

NOTE Whole nutmegs are ovoid or spherical, between 15 mm to 25 mm wide and 20 mm to 30 mm in length, with a surface, grey-brown in colour, bearing furrows and a shallow groove on the least convex side.

4.2.5.2

Unshelled nutmeg shall consist of the dried kernel of the nutmeg fruit and shall be cleaned and free from the pericarp and aril (mace).

NOTE 1 The shell is hard, dark-brown, glossy bearing markings derived from the aril.

NOTE 2 The aril is a fleshy or membranous tissue surrounding certain seeds and attached to the seeds at one point only, i.e. the hilum.

NOTE 3 The mace is the dried aril of the ripe fruit of the nutmeg tree (Myristica fragrans Houtt)

4.2.5.3

The odour of nutmeg shall be characteristic and aromatic, and the flavour shall be bitter, acid and hot.

4.2.5.4

Nutmeg shall contain no more than 0.5 % by weight of extraneous matter, including pieces of shell, but may contain up to 3 % of mace.

4.2.5.5

Nutmeg shall be free from moulds, living insects, practically free from dead insects, insect’s fragments and rodent contamination visible to the naked eye.

4.2.5.6

Nutmeg shall conform to the requirements specified in Table 8.

4.2.5.7

Unshelled nutmeg is required to be shelled before grinding and analysing. The kernels shall conform to the requirements of Table 8.

4.2.5.8

Nutmeg type shall be classified according to the producing region.

4.2.5.8.1 Siauw type or Banda type

Siauw type nutmeg shall be classified as nutmeg produced in the South-East Asian region.

NOTE Siauw type nutmeg is a greyish-brown colour, but it may be white (if it has been subjected to liming for the purpose of protecting it from insects and as an aid to conservation). It is spherical or slightly ovoid in shape, its length generally varying from 20mm to 30mm and its width from 15mm to 25mm. Its surface is hard to the touch, marked with numerous braided furrows and with a narrow groove which extends from the hilum to the chalaza on the least-convex side.

4.2.5.8.2 Grenada type

Grenada type nutmeg shall be classified as nutmeg produced in Grenada, West Indies. It has the same colours and characteristics as the Siauw type or Banda type. It is never limed and is of various shapes and sizes.

4.2.5.9 Commercial categories of Grenada type nutmeg

Nutmegs shall be classified according to the following categories:

1. Sound Unassorted Nutmegs (SUNS);

   NOTE This includes sound nutmegs which have not been attacked by insects and are not sorted according to size.

2. Sound Selected Nutmegs;

   NOTE This includes sound nutmegs which have not been attacked by insects and which are classified as a function of size.

3. Grenada Unassorted Nutmeg (GUNS);

   NOTE This includes whole nutmegs which have been slightly bruised, as well as nutmegs with no more than three pin holes, hairline cracks or breaks (pieces) and nutmeg which float after an immersion test.

4. Dry Nutmeg in Shell;

   NOTE This includes dry nutmegs which shell has not been removed.

5. Distillation Nutmeg; and

   NOTE These include insect infested nutmeg which is used for the production of nutmeg oil.

6. Grenada Broken and Clean (GBC) Nutmeg.

   NOTE These are nutmeg which have been dried, cracked, broken and cleaned of extraneous matter.

4.2.6 Mace

4.2.6.1

Mace shall be prepared from the aril of the ripe fruit of nutmeg tree, Myristica fragrans Houttyn, by removing it from the seed, flattening and frying.

NOTE Mace has a horny texture, length 30 mm to 40 mm, 1 mm thick, generally yellow to orange in colour.

4.2.6.2

Mace shall have an aromatic odour, more pronounced than nutmeg and an acid, hot, bitter flavour.

4.2.6.3

Mace shall contain no more than 0.5 % by weight of extraneous matter including pieces of shell, but is required to contain up to 3 % of broken nutmeg.

4.2.6.3.1

It shall be free from moulds, living insects, practically free from dead insects, insect’s fragments and rodent contamination visible to naked eye.

4.2.6.3.2

Mace shall be classified according to the producing region:

1. Siauw type or Banda type; and

   NOTE Siauw type is a flattened, dried, quite wide aril with a horny texture, reddish-yellow to brownish-red in colour and generally 30mm to 40mm long and 1mm thick.

2. Grenada type.

   NOTE Grenada type is a flattened, dried, quite wide aril with a horny texture, generally 30mm to 40mm long and 1mm thick. Its colour varies according to the category.

4.2.6.4

Mace can be graded as follows:

1. whole red mace;

   NOTE This includes mace red in colour without blemishes containing not more than 5 % of broken pieces.

2. No.1 – whole pale mace;

   NOTE This includes whole mace, pale yellow in colour containing not more than 5% of broken pieces.

3. No.2 – Broken mace;

   NOTE This includes pieces ranging from yellow to dark red in colour but, overall, yellow.

4. No.3 – broken pieces and pickings; and

   NOTE This includes discoloured pieces of mace with an overall yellow colour; it should not include mildew or black pieces and lumps.

5. mace powder.

   NOTE This is residue coming from No. 1 mace which can pass through a sieve with 1 mm apertures.

4.2.6.5

Mace shall conform to the requirements as specified in Table 9.

4.2.7 Ginger

4.2.7.1

Ginger shall be prepared from the rhizome of the ginger plant. Zingiber officinal Roscoe, which may be peeled or unpeeled.

NOTE Ginger is in irregular shapes, generally more than 20 mm in length, fibrous, pale-brown to buff in colour after being washed coated or scraped, and sun-dried. Ginger may be bleached with lime, and may be garbled by removing small pieces.

4.2.7.2

Ground ginger shall be prepared by comminuting whole ginger or pieces, without adding any other matter.

4.2.7.3

The odour and taste shall be characteristic of ginger, slightly sharp, pungent, fresh and lemony. The ginger shall be free from musty odours or rancid or bitter taste.

4.2.7.4

Ginger shall contain no more than 1 % by weight of extraneous matter and no more than 0.5% by weight of foreign matter.

4.2.7.5

Ginger shall be free from living insects and shall be practically free from visible dead insects or insect’s fragments.

4.2.7.6

Ground ginger shall be free from coarse particles and fibres. The fineness shall be agreed between the buyer and the seller.

4.2.7.7

Ginger, whole or in pieces, shall conform to the requirements as specified in Table 10.

4.2.8 Cloves

4.2.8.1

Whole cloves shall be prepared from the dried, unopened floral bud of the tree Eugenia caryophyllus (C. Sprenge bullock and harrison), which has been picked before opening and dried in the sun.

NOTE Whole cloves are narrow, with a dome at one end formed by the four unopened petals of the flower, surrounded by four divergent sepals and dark reddish-brown in colour.

4.2.8.2

Ground cloves are required to be prepared by grinding whole cloves with no added material.

4.2.8.3

The odour of whole or ground cloves shall be spicy, strongly aromatic with an initial warming characteristic flavour, quickly followed by a numbing sensation. They shall be free from off-flavours, including mustiness.

4.2.8.4

Whole cloves shall be of a reddish-brown to blackish-brown colour. Ground cloves shall be of a brown colour with a violet tinge.

4.2.8.5

Cloves may be classified as follows;

1. grades 1 special (hand-picked);
2. grades 2; and
3. grades 3.

4.2.8.6

Cloves shall be free from living insects and shall be practically free from visible dead insects or insect’s fragments.

4.2.8.7

Whole cloves shall contain no foreign matter or defective cloves in excess of the limits specified in Table 11.

4.2.8.8

Whole cloves and ground cloves shall conform to the requirements specified in Table 12.

4.2.8.9

Plastic materials used in packaging whole or ground cloves shall be resistant to clove oil.

4.2.9 Cardamom (Elaichi Elychi)

4.2.9.1

Cardamom or Elaichim Elychi shall be prepared from the nearly ripe fruits of the plant Elettaria cardamomum (L) Maton var. Minuscula Burkill, by drying.

NOTE Cardamom consist of capsules (which may have been clipped, may have pedicels removed), coloured green or white, cream, light brown, 12 mm to 16 mm in length, 6 mm to 9 mm in thickness, containing well-formed seeds.

4.2.9.2

Cardamom shall have their characteristic fresh odour and flavour, free from foreign taints, including rancidity and mustiness.

4.2.9.3 Grading

The Cardamom capsules may be graded on the basis of colour, clipping, size and whether they are bleached or unbleached and as a function of the proportion of extraneous matter, of their place of origin.

4.2.9.4

Cardamom shall not contain foreign matter or defective capsules in excess of the limits specified in Table 13.

4.2.9.5

Cardamom shall be free from living insects and shall be practically free from visible dead insects or insect’s fragments.

4.2.9.6

Cardamom shall conform to the requirements specified in Table 14.

4.2.10 Cinnamon

4.2.10.1

Whole cinnamon shall be prepared from the bark of the cinnamon tree, Cinnamomum zeylanicum Blume (synonym C. Verum Presl.) wild or cultivated.

NOTE The bark may be scraped so that the inner peel is used to prepare cinnamon, or may be left unscraped. The bark or inner peel is dried in rolled form (quills) or flat pieces, which may vary in shape and size, coloured between reddish-brown and yellow.

4.2.10.2

Ground cinnamon shall be prepared by grinding whole cinnamon, with no added material.

4.2.10.3

Whole cinnamon shall be graded in several ways, depending on the country of origin, the importing country, and the form in which it is prepared. Grades shall be based on size, shape, colour defects, whether the bark is scraped, peeled or unpeeled.

4.2.10.4

The flavour and odour of cinnamon shall be fresh and characteristic of cinnamon of the origin concerned and free from foreign flavours, including mustiness.

4.2.10.5

Whole cinnamon shall contain no more than 1 % m/m of leaves, stems, and other vegetable matter, together with sand, earth or dust. Ground cinnamon shall be examined microscopically for traces of extraneous matter, where applicable.

4.2.10.6

Cinnamon shall be free from living insects and shall be practically free from visible dead insects or insect’s fragments.

4.2.10.7

Whole cinnamon and ground cinnamon shall conform to the requirements specified in Table 15.

4.2.11 Coriander

4.2.11.1

Whole coriander shall be prepared from the fruits of the plant Coriandrum sativum L. which have been dried, spherical in shape, yellow-brown to light brown in colour, about 2 mm to 6 mm in diameter.

4.2.11.2

Ground coriander shall be prepared from whole coriander with no added material by grinding so that all particles pass a sieve with 0.5 mm apertures.

4.2.11.3

Whole and ground coriander shall have a characteristic typical aroma and fragrant odour and aromatic flavour, free from foreign taints and musty odour.

4.2.11.4

Coriander shall be free from living insects and shall be practically free from visible dead insects or insect’s fragments.

4.2.11.5

Coriander has several grades on the basis of the presence of extraneous matter, split fruits and damaged, discoloured, immature, shrivelled and wee villed fruits.

NOTE Extraneous matter is all material other than coriander seeds and all other matter of animal, vegetable or mineral origin.

4.2.11.6

Whole coriander fruits shall be classified into two groups, A and B, according to the volatile oil content.

4.2.11.7

Whole coriander shall not contain foreign matter or defective fruits in excess of the limits specified in Table 16.

4.2.11.8

Whole coriander shall be graded into three grades, Grade 1, Grade 2 and Grade 3.

4.2.11.9

Whole and ground coriander shall conform to the requirements specified in Table 17.

4.2.12 Cumin (jira or geera)

4.2.12.1

Whole cumin shall be prepared from the fruits of the plant Cumimum cyminum L.

NOTE It includes two enlarged mericarps joined together, each showing five pale thin ribs with secondary ribs, ochre-grey to light brown in colour, about 8 mm in length, narrow and tapering at each end.

4.2.12.2

Ground cumin or ground geera shall be prepared from whole cumin by grinding with no added material.

4.2.12.3

Whole cumin or geera shall contain no more than 5 % m/m of extraneous matter, and no more than 25 % m/m of broken fruits.

NOTE Extraneous matter is all matter which does not constitute cumin fruits.

4.2.12.4

Whole cumin may be classified according to origin, and placed into three grades according to its extraneous matter content and the proportion of broken fruits as specified in the Table 18.

4.2.12.5

Whole cumin shall be free from moulds and living insects and shall be practically free from visible dead insects or insect’s fragments.

4.2.12.6

The flavour shall be characteristic of cumin and its aroma aromatic and not musty.

4.2.12.7

Whole and ground cumin shall conform to the requirements specified in Table 19.

4.2.13 Fenugreek

4.2.13.1

Fenugreek shall be constituted of the dried mature seeds of the fenugreek plant, Trigonella foenum-graecum L.

NOTE The fenugreek seed is oblong and rhomboidal in shape, smooth-surfaced, with a deep oblique furrow on one side, and yellow to yellowish-brown in colour. The size of the seed varies with the country of origin, with the type and the variety.

4.2.13.2

Ground fenugreek shall be prepared by grinding fenugreek with no added material.

4.2.13.3

The odour of fenugreek, when freshly ground, shall be strong, pleasant, resembling celery or seep maple. Fenugreek shall be free from any off-flavours or other atypical taste, odour or flavour, particularly mustiness. Ground fenugreek shall be free from rancidity. The flavour of ground fenugreek shall be very bitter and floury.

4.2.13.4

Whole fenugreek shall contain no more than 4 % of extraneous matter.

4.2.13.5

Whole fenugreek and ground fenugreek shall conform to the requirements specified in Table 20.

4.2.14 Turmeric or Hardi

4.2.14.1

Turmeric shall be prepared by drying or curing the primary or secondary rhizomes of the turmeric plant, Curcuma longa L.

NOTE Turmeric has the shape and colour typical of cultivated variety, which may have been polished by machine or retain their natural surface. In curing, rhizomes are first soaked in boiling water and then dried to prevent further growth.

4.2.14.2

Ground turmeric shall be prepared by grinding turmeric bulbs or fingers with no added material.

4.2.14.3

Whole turmeric shall contain no more than 2 % of extraneous matter and not more than 5 % of defective rhizomes.

EXAMPLE Shrivelled, hollow, porous, or scorched during curing.

4.2.14.4

Whole turmeric shall be graded according to its presentation (rhizomes, fingers, bulbs), its origin and its extraneous matter content.

4.2.14.5

Fingers, when sold separately, shall contain no more than 7 % (m/m) of pieces (rhizomes of length less than 15 mm and screenings of fragments), and no more than 5 % (m/m) of bulbs.

4.2.14.6

Ground turmeric shall be graded according to its particle size into two types, as follows:

1. coarse powder where 98 % of the product shall pass through a sieve of aperture size 500 μm; and
2. fine powder where 98 % of the product shall pass through a sieve of aperture size 300 μm.

4.2.14.7

The degree of fineness of grinding shall be determined by the method specified in ISO 3588.

4.2.14.8

Whole and ground turmeric shall conform to the requirements of specified in Table 21.

4.2.14.9

Whole and ground turmeric may be graded in accordance with its form, content of small pieces or bulbs, content of extraneous matter.

4.2.15 Thyme

4.2.15.1

Thyme shall be leaves of the plant Thymus vulgaris L.

NOTE The leaves have a linear shape and their length varies from 1 mm to 5 mm. The leaves of dried thyme are ash green to brownish grey in colour according to their origin. The colour of the dried flower varies from purplish pink to brownish pink.

4.2.15.2

Ground thyme shall be prepared from thyme by grinding, with no added material.

4.2.15.3

Dried thyme shall have a characteristic odour and flavour, strong and aromatic varying according to the chemical strain, thymol thyme, or linalool thyme or thymol or carvacrol thyme.

NOTE The characteristic odour becomes stronger when dried thyme is rubbed between the fingers.

4.2.15.4

Dried thyme shall be free from any foreign odour or flavour and especially from mustiness.

4.2.15.5

Dried thyme shall contain no more than 1 % of extraneous matter. The proportion of stalks which have dimensions exceeding 10 mm in length or 2 mm in diameter shall be no more than 5% (m/m).

4.2.15.6

Whole and ground thyme shall conform to the requirements specified in Table 22.

4.2.16 Bay leaves (Laurel leaves)

4.2.16.1

Bay leaves shall be the dried leaves of Laurus nobilis L., Pimenta racemosa and any other West Indian Bay Tree species.

4.2.16.2

Extraneous matter is all matter which does not constitute the bay leaf, in particular stems.

4.2.16.3

The odour of bay leaf shall be quite pleasant, strong and delicate at the same time, but it only emanates strongly when the leaf is crushed. The flavour is aromatic, mixed with bitterness and pungency. It shall be free from any extraneous odour, in particular mustiness.

4.2.16.4

Bay leaf shall be classified according to its country of production and the dimensions of its leaves.

4.2.16.5

Whole or ground bay leaves shall conform to the requirements specified in Table 23.

4.2.17 Curry Powder

4.2.17.1

Curry powder shall be prepared by grinding and mixing clean, dry, wholesome spices and shall be in accordance with the following:

1. contain not less than 85 % by weight of spices;
2. ground so that all particles pass through a sieve with apertures of 0.05 mm; and
3. contain added salt and added food starch, where applicable.

4.2.17.2

Curry powder is permitted to include any of the spices listed below:

1. allspice;
2. fenugreek;
3. black cumin (mangril);
4. garlic;
5. black pepper; 20
6. ginger;
7. cardamom;
8. mustard seed;
9. cinnamon;
10. chillis, capsicums;
11. coriander;
12. turmeric;
13. cumin (geera);
14. fennel seed; or
15. other spices.

4.2.17.3

Curry powder shall be free from rancid or musty odours or flavours, dirt, mould, insects or parts of insects, or signs of contamination by rodents.

4.2.17.4

Preservatives, other than salt, or colouring matter is not permitted to be added to curry powder.

4.2.17.5

Curry powder shall conform to the requirements specified in Table 24.

4.2.17.6

Labels of retail packages of curry powder shall include a list of the spices used as ingredients, in descending order of proportion by weight.

4.2.18 Celery salt

Celery salt shall be prepared by grinding and mixing salt with the ground dried leaves and stalks of the celery plant, Apium graveolens L. and shall contain no more than 75 % by weight of salt. It is permitted to contain silicon dioxide as an anti-caking agent in an amount not exceeding 0.5 %.

4.2.19 Garlic salt

Garlic salt shall be prepared by grinding and mixing salt with the ground, dried bulbs of garlic, Allium sativum L. and shall contain no more than 75 % by weight of salt. It is permitted to contain one or more of the following anti-caking agents in a total amount not exceeding 2 %:

1. calcium aluminium silicate, calcium phosphate tribasic, calcium silicate, calcium stearate, magnesium carbonate, magnesium silicate, magnesium stearate; or 21
2. silicone dioxide in an amount not exceeding 1 % and sodium aluminium silicate.

4.2.20 Onion salt

Onion salt shall be prepared by grinding and mixing salt with dried onion, Allium cepa L. and shall contain no more than 75 % by weight of salt. It is permitted to contain one or more of the following anti-caking agents in a total amount not exceeding 2 %:

1. calcium aluminium silicate, calcium phosphate tribasic, calcium silicate, calcium stearate, magnesium carbonate, magnesium silicate, magnesium stearate; or
2. silicone dioxide in an amount not exceeding 1 % and sodium aluminium silicate.

4.2.21 Pepper salt

Pepper salt shall be prepared by grinding and mixing salt with place pepper, Piper nigrum and shall contain no more than 75 % by weight of salt.

4.3 Microbiological limits

4.3.1

Microbiological contamination is permitted to be reduced by treatment with ethylene oxide, propylene oxide and irradiation.

NOTE Spices commonly carry large numbers of bacteria and moulds. Conditions of handling after harvest often permit extensive contamination and microbial growth although drying with heat somewhat reduces microbial numbers. The predominating flora is generally composed of aerobic spore-forming bacteria. Non-spore-forming bacteria, indicator organisms, and pathogens may be found.

4.3.2

Microbiological contaminants shall conform to the following:

1. absence of Salmonella in at least 25 g of sample;
2. 10⁵/g absolute maximum Yeast and moulds; and
3. 10²/g absolute maximum E. Coli.

5 Requirements for sauces

5.1 General

5.1.1

Hot sauces shall be prepared from hot peppers or chilies (Capsicum frutescens L., Capsicum annuum, Capsicum chinense, Capsicum pubescens and Capsicum baccatum) together with other fruit or vegetable ingredients and spices. It is permitted to contain sugar, salt, vinegar and acetic acid. The hot sauce shall be treated with heat to ensure sterility.

5.1.2

Approved food grade preservatives are permitted to be added in proportions not exceeding standard Good Manufacturing Practices.

5.1.3

Approved thickening agents are permitted to be added in small amounts to prevent separation of solid ingredients on standing.

5.2 Hot sauce and pepper sauce

5.2.1

Hot sauce and pepper sauce shall:

1. contain not less than 2.5 % by weight of acid, expressed as acetic acid; and
2. have hydrogen ion concentration, expressed as pH, not exceeding 3.6 at 25 °C.

5.2.2

Where an ingredient adds a distinctive flavour to the hot sauce, it is permitted to be included as part of the common name together with the word ‘pepper’ e.g. Hot Lime and Pepper Sauce.

5.2.3

Hot sauce and pepper sauce are permitted to contain salt not to exceed 2.75 % by volume/weight.

5.3 Hot pepper sauce

5.3.1

Hot pepper sauce shall be prepared from fresh, clean, wholesome hot peppers or chilies (Capsicum frutescens L) with no other fruit or vegetable ingredients, which may have been naturally fermented or aged.

5.3.2

Hot pepper sauce shall:

1. contain not less than 2.5 % by weight of acid, expressed as acetic acid; and
2. have a hydrogen ion concentration, expressed as pH, not exceeding 3.6 at 25 °C.

5.4 Hot pepper mash

5.4.1

Hot pepper mash shall be prepared from fresh, clean, wholesome hot peppers or chilies (Capsicum frutescens L, Capsicum annuum, Capsicum chinense, Capsicum pubescens and Capsicum baccatum) with no other fruit or vegetable ingredients, which may have been naturally fermented or aged.

5.4.2

Hot pepper mash shall contain a minimum of 60 % hot peppers by weight.

5.4.3

Hot pepper mash may:

1. contain a maximum of 35 % by weight of acetic acid; and
2. have a maximum of 5 % by weight of salt.

6 Hygiene during processing

6.1

Spices, spice salts and sauces shall be processed in accordance with the relevant sections of CRS 6: 2010 or as approved by the national competent authority.

6.2

Raw materials shall be inspected before processing and sorted before use.

6.3

Buildings shall be properly constructed, designed for ease of maintenance, cleaning, and pest control.

6.4

The factory shall operate an acceptable sanitation programme and maintain adequate sanitary facilities as recommended by the national competent authority.

6.5

Workers handling raw materials, processing equipment, or packaging of the product shall undergo an annual medical examination to determine whether they are fit and free from any communicable diseases that may contaminate the product.

6.6

Where raw materials for spices are fumigated to control insects, the fumigant shall be approved by the national competent authority and fumigation carried out with appropriate precautions.

7 Packaging

7.1

Retail containers shall be made of non-toxic materials that will not contaminate the product or affect its colour, aroma, flavour, or consistency, and shall be designed to withstand stresses that may occur during packing, handling, transport and storage.

7.2

Retail containers shall be made of materials that can resist deterioration or corrosion over a period of time exceeding the length of the shelf life of the product.

7.3

Plastic material used in packaging spices shall not absorb oils from the product.

7.4

Where metal containers are used, their internal surfaces shall be compatible with the product, and, if lacquered or coated, shall not release components of such coating into the product during the shelf life.

7.5

Retail containers shall be protected in transport and storage by suitable shipping cartons or containers.

7.6

Sauce shall be packed in retail containers while hot, and the closure put in place as soon as possible so that there is a hermetic seal, and a vacuum is produced in the head space.

8 Labelling requirements

The labelling on retail containers of spices, spice salts and sauces shall be:

1. legible;
2. clearly and prominently displayed;
3. in the official language(s) of the country in which the product is being sold; and
4. in accordance with the CRS 5.

9 Quality assurance

9.1

It is recommended that the manufacturer of the products that are included in this standard operates a quality assurance system approved by the national competent authority.

9.2

It is recommended that the products included in this standard be produced under an approved quality assurance system.

10 Sampling

10.1 Sampling of spices and spice salts

Sampling of spices and spice salts shall be carried out in accordance with ISO 948: 1980.

10.2 Sampling of sauces

Sampling of spices and spice salts shall be carried out in accordance with the recommendations of the national competent authority.

11 Test methods

11.1

The test methods recommended in Annex A shall be used to determine whether a sample from a lot conforms to the requirements of 4 or 5, as appropriate.

NOTE These recommended test methods may also be used in quality control, but other methods which are more rapid and of equal or comparable accuracy may be used.

11.2

The report of a test for any characteristic shall include a reference to the method used.

11.3

Where it is necessary to verify the levels of arsenic, copper, lead, or zinc in a product covered by this standard, test methods published by one of the following organisations shall be used:

1. Association of Official Analytical Chemists, Latest Edition;
2. International Union of Pure and Applied Chemistry, Latest Edition; or
3. FAO/WHO Codex Alimentarius Commission, Methods of Analysis- Volume 13.

12 Conformity

12.1

A lot or consignment sampled as stated in 10 shall be deemed to conform to the requirements of this standard if:

1. the tests results for each characteristic satisfy the requirements of 5 or 6 as appropriate;
2. inspection of retail containers shows that the labelling is in accordance with 9; and
3. reports of tests on samples taken within the past year show that the requirements for toxic elements are satisfied.

12.2

Spices, spice salts, and sauces produced under an approved quality assurance system shall be deemed to conform to this standard if:

1. test results on routine samples taken from production satisfy the requirements stated in 5 or 6;
2. there is evidence on file that the manufacturers of any food additives or ingredients have been certified; and
3. test results of samples of products taken within the past year show that the requirements for toxic elements are met.

Annex A
Test methods for the analysis of spices

(normative)

A.1

The latest editions of the following test methods specified in Table A.1 are recommended for testing of spices.

CARICOM REGIONAL ORGANISATION FOR STANDARDS AND QUALITY

The CARICOM Regional Organisation for Standards and Quality (CROSQ) was created as an Inter-Governmental Organisation by the signing of an agreement among fourteen Member States of the Caribbean Community (CARICOM). CROSQ is the regional centre for promoting efficiency and competitive production in goods and services, through the process of standardization and the verification of quality. It is the successor to the Caribbean Common Market Standards Council (CCMSC), and supports the CARICOM mandate in the expansion of intra-regional and extra-regional trade in goods and services.

CROSQ is mandated to represent the interest of the region in international and hemispheric standards work, to promote the harmonization of metrology systems and standards, and to increase the pace of development of regional standards for the sustainable production of goods and services in the CARICOM Single Market and Economy (CSME), and the enhancement of social and economic development.

CROSQ VISION:

The premier CARICOM organisation for the development and promotion of an Internationally Recognised Regional Quality Infrastructure; and for international and regional harmonized CARICOM Metrology, Standards, Inspection, Testing and Quality Infrastructure

CROSQ MISSION:

The promotion and development of standards and standards related activities to facilitate international competitiveness and the sustainable production of goods and services within the CARICOM Single Market and Economy (CSME) for the enhancement of social and economic development