Specific Quality Criteria for Spices
B. DesignationSpices which are denoted in the following bold and italicised terms contain the parts of the plants named there.
1. Anise
The whole dried fruits or dried half-fruits, often bearing a short piece of the fruit stem, of the species Pimpinella anisum L. of the parsley family (Umbelliferae or Apiaceae).
2. Allspice, Pimento
The dried, harvested when not quite ripe, fermented berries of the species Pimenta dioica (L) Merr. of the myrtle family (Myrtaceae).
3. Basil
The dried, shredded sepals and foliage leaves, occasionally mixed with parts of blossoms and fruit of the species Ocimum basilicum L. of the mint family (Labiatae or Lamiaceae).
4. Bay leaves
The dried stemless foliage leaves of the species Laurus nobilis L. of the laurel family (Lauraceae)
5. Black cumin, Nigella
The small black seed grains of the species Nigella sativa L.of the buttercup family (Ranunculaceae)
6. Caraway
The dried fruit, split into two half-fruits, of the species Carum carvi L. of the parsley family (Umbelliferae or Apiaceae).
7. Capers
The olive to dark green, somewhat pea-sized, unopened buds of the species Capparis spinosa L. of the caper family (Capparaceae), after withering. They can be pickled in vinegar, brine or edible oil.
Capers are graded and then sold according to their size. The smaller the caper is the higher is its quality. The typical ranges are as follows: Nonpareilles (Extra quality, small), Surfines (1. Quality, medium-sized), Capucines (2. Quality, large), Capoates Fines (3. Quality) und Capoates Hors Calibres (4. Quality).
8. Cardamom
The unopened fruit capsules of the species Elettaria cardamomum White et Mason of the ginger family (Zingiberaceae).
Cardamom which is ground in its pods is the ground fruit capsule.
Cardamom seed, and its ground form, are the seeds taken from the husk of the seed pods.
9. Celery leaves
The dried, cut foliage leaves of the species Apium graveolens L. of the parsley family (Umbelliferae or Apiaceae).
10. Chervil
The dried, shredded leaves of the species Anthriscus cerefolium (L.) Hoffm., of the parsley family (Umbelliferae or Apiaceae).
11. Chile, Chilli, Chilli Pepper, Red pepper, Spanish pepper
The pungent flavoured, dried “pods” of the species Capsicum frutescens L. and other species of Capsicum, of the nightshade family (Solanaceae).
Cayenne pepper and chilli powder are ground chillies.
12. Chives
The cut and dried foliage leaves of the species Allium schoenoprasum L.of the lily family (Liliaceae or Alliaceae)
13. Cinnamon
The dried, stripped of its outer bark, bark of the species Cinnamomum zeylanicum BI. or the dried, more or less stripped of its outer cork layer, bark of Cinnamomum aromaticum Nees., Cinnamomum burmannii BI., Cinnamomum loureirii Nees. and other woody cinnamon species of the Laurel family (Lauraceae).
Ceylon cinnamon or Canehl is the inner bark of Cinnamomum zeylanicum BI., and is mostly traded in the form of sticks.
Cassia is the inner bark of Cinnamomum aromaticum Nees or Cinnamomum loureirii Nees.
Ground cinnamon is produced mostly from Cassia and tastes hotter and less sweet than Canehl.
14. Cloves
The dried, immature unopened flower buds of the species Syzygium aromaticum (L.) Merr. Et Perry of the myrtle family (Myrtaceae).
15. Coriander
The dried, yellowish-brownish, spherical fruit of the species Coriandrum sativum L. of the parsley family (Umbelliferae or Apiaceae).
16. Cumin
The whole dried fruit or dried half-fruits of the species Cuminum cyminum L.of the parsley family (Umbelliferae or Apiaceae).
Cumin has a completely different taste to caraway.
17. Curry Powder, Curry
A ground spice blend whose common yellow colour is derived from turmeric, the primary ingredient which is blended with other ground spices such as fenugreek, cumin, fennel, and coriander as well as pepper, paprika, chillies, ginger, cardamom, mace, cloves or allspice. It can also contain table salt and other ingredients such as pulse seed flour, starch, and dextrose. The amount of table salt does not exceed 5 percent, the other ingredients, not more than 10 percent.
Depending on its composition, curry powder can be yellowish-brownish in colour, and varies in its distinctive taste from pungent to fiery hot.
18. Dill
Dill “seeds” are the dried umbelliferae fruits of the species Anethum graveolens L. of the parsley family (Umbelliferae or Apiaceae).
Dill tips are the dried tips of the foliage leaves.
19. Fennel
The dried fruit, which is mostly split into two half-fruits, of the species Foeniculum vulgare MILL. of the parsley family (Umbelliferae or Apiaceae).
20. Garlic
The main bulb and bulblets (cloves) of the species Allium sativum L of the lily family (Liliaceae or Alliaceae).
Garlic powder and garlic granules are produced from dried garlic.
21. Ginger
The dried, unpeeled, partly or completely peeled, and chalked rootstock of the species Zingiber officinale Roscoe of the ginger family (Zingiberaceae)
22. Juniper berry
The ripe dried berry-like cones of the species Juniperus communis L. of the cupress family (Cupressaceae).
23. Lovage
The dried, mostly cut foliage leaves of the species Levisticum officinale Koch of the parsley family (Umbelliferae or Apiaceae).
24. Mace
The dried lacy seed covering (Arillus) of the seeds of the Myristica fragans Hout. of the nutmeg family (Myristicaceae).
Colloquially in German, mace is called “flower of nutmeg” (Muskatblüte) which is botanically incorrect.
25. Marjoram
The dried, shredded foliage leaves and inflorescences of the species Origanum majorana L. (Majorana hortensis Moench) of the mint family (Labiatae or Lamiaceae).
26. Mushrooms
The edible fruiting body of a variety of species of edible fungi. They are in compliance with the guidelines for mushrooms and mushroom products.
27. Mustard seeds
The dried seeds of the species Sinapsis alba L. (white mustard), Brassica nigra (black mustard) or Brassica juncea (brown mustard), of the cabbage family (Cruciferae or Brassicaceae).
28. Nutmeg
The dried seed kernel, removed from its husk and seed covering, of an apricot-like fruit of the species Myristica fragrans Hout of the nutmeg family (Myristicaceae).
29. Oregano, Wild marjoram, Oregan
The dried, mostly shredded foliage leaves and blossoms of the upper parts of the stems of the species Origanum vulgare L. of the mint family (Labiatae or Lamiaceae).
30. Paprika
The ripe dried fruit of different sub-species of Capsicum annuum L. var. annuum and other Capsicum species of the nightshade family (Solanaceae).
Depending on its colour and pungency, paprika is available in three forms:
Delicate Paprika, dark red, mild fruity Paprika, noble sweet red, mild, slightly hot Paprika, hot, rose paprika reddish brown, hot.
31. Parsley
The dried mostly crumbled foliage leaves of the curly-leafed and Italian or flat-leafed
forms of the species Petroselinum Crispum (Mill.) Nym. ex A.W. Hill of the parsley family (Umbelliferae or Apiaceae).
32. Pepper, black; Black Pepper
The dried, harvested when not quite ripe, berries of the species Piper nigrum L.of the pepper family (Piperaceae). They have a spicy aroma and a sharp and pungent flavour.
33. Pepper, green; Green Pepper
The unripe when harvested green berries of the species Piper nigrum L. of the pepper family (Piperaceae).They have a particularly mild and aromatically fresh flavour when pickled in brine.
34. Pepper, white; white Pepper
The fully ripened berries, removed of their outer husks, of the species Piper nigrum L.of the pepper family (Piperaceae).
They have a spicy aroma and a milder flavour than black pepper.
35. Pink berries, Pink pepper
The dried, bright red to brown, globular berries of the species Schinus molle L., Schinus terebinthifolius Raddi and other Schinus species of the cashew family (Anacardiaceae)
36. Onion
The dried, mostly cut into pieces or ground onion of the species Allium cepa L. and Nlium fistulosum L. of the lily family (Liliaceae or Alliaceae).
37. Rosemary
The dried foliage leaves, harvested during and after blossoming, of the species Rosmarinus officinalis L. of the mint family (Labiatae or Lamiaceae).
38. Sage
The dried, shredded or cut foliage leaves of Salvia triloba L. fil. and Salvia officinalis L. of the mint family (Labiatae or Lamiaceae).
39. Saffron
The dried, three stigmas of the flowers of saffron crocus, Crocus sativus, of the iris family (Iridaceae).
40. Savory
The dried, shredded foliage leaves of the species Satureja hortensis L. of the mint family (Labiatae or Lamiaceae).
41. Star anise
The almost ripe, dried, star-shaped multiple fruit (pericarp) of the species Illicium verum Hook. Fil., of the Illiciaceae family.
42. Tarragon
The dried, shredded foliage leaves and branch tips of the species Artemisia dracunculus L. of the composite family. (Compositae or Asteraceae)
German tarragon, French tarragon or real tarragon is an especially intensely tasting kind.
43. Thyme
The dried, shredded foliage leaves and flowering tops of Thymus vulgaris L. and Thymus zygis L. of the mint family (Labiatae or Lamiaceae).
44. Turmeric
The briefly steamed and dried rootstock of the species Curcuma longa L. of the ginger Family (Zingiberaceae).
45. Vanilla
The fermented and dried, still unripe, pods of the species Vanilla planifolia Andr. of the orchid family (Orchidaceae).
