General Quality Criteria
A. Definitions and Composition Features1. Spices and herbs
Spices and herbs are the parts of plants which on account of their natural ingredients are used in foods to flavour, season and impart aroma.
Spices are blossoms, fruits, buds, seeds, bark, flowers, roots, or dried rhizomes, bulbs or parts of them, mostly in the dried form. Herbs are fresh or dried leaves, blossoms, shoots, or parts of them.
2. Spice Mixtures or Spice Blends
Mixed spices are blends made solely from spices.
3. Seasonings, Spice Preparations
Seasonings or spice preparations are mixes of one spice or several spices with other flavour imparting or flavour enhancing ingredients, which can also include technologically needed additives. They contain at least 60 percent spices. Additionally, spice flavourings are used.
4. Seasoned Salts
Seasoned salts are blends of table salt and one or more spices and/or seasoning blends/spice preparations. They contain at least 15 percent spices (except garlic) and more than 40 percent salt.The salt-to-spices ratio is so well calculated that it normally is not necessary to add salt or spices.
5. Seasoning Preparations
Seasoning preparations are blends of technologically active ingredients with one or more spices, and/or other flavour enhancing ingredients and/or seasonings and/or spice flavourings. They exclusively contain, for the purpose intended, the technologically needed additives necessary for sufficient spice preparations.
6. Flavour Seasonings
Flavour seasonings are seasonings whereby the spices are partly or completely substituted by spice flavourings.
7. Flavoured Salts
Flavoured salts are seasoned salts whereby the spices are completely substituted by spice flavourings.
8. Condiments (Hydrolysed vegetable proteins)
Condiments are liquid, pasty or dry food compounds which enhance the flavour and/or aroma when added to soups, meat stock cubes, and other foods. They are produced by hydrolyzing protein-rich substances.
9. Mixed Condiments
Mixed condiments are solid or liquid food compounds which primarily comprise flavour enhancers, table salt, sugars, or other carriers. They can also contain condiments (HVPs), yeast, vegetables, mushrooms, spices, herbs and/or extracts there of. Condiments for sprinkling are mixed condiments which can be sprinkled over food
10. Condiment Sauces
Condiment sauces are spreadable or pasty preparations of a highly spiced character made from chopped and/or wet ingredients.
11. Percentages refer to weight
