DEFINITION
Per European Spice Association, Culinary Herbs and Spices are edible parts of plants that are traditionally added to foodstuffs for either their natural flavoring, aromatic and/or visual properties [2].
Per U. S. Code of Federal regulations [3], “Spice” is defined under 21 CFR Sec. 101.22(2) (2). The term spice means any aromatic vegetable substance in the whole, broken, or ground form, except for those substances which have been traditionally regarded as foods, such as onions, garlic and celery; whose significant function in food is seasoning rather than nutritional; that is true to name; and from which no portion of any volatile oil or other flavoring principle has been removed.
Spices include the spices listed in § 182.10 and part 184 of this chapter, such as the following: Allspice, Anise, Basil, Bay leaves, Caraway seed, Cardamon, Celery seed, Chervil, Cinnamon, Cloves, Coriander, Cumin seed, Dill seed, Fennel seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard, Nutmeg, Oregano, Paprika, Parsley, Pepper, black; Pepper, white; Pepper, red; Rosemary, Saffron, Sage, Savory, Star aniseed, Tarragon, Thyme, Turmeric, Vanilla and Zedoary. Paprika, Turmeric, and Saffron or other spices which are also colors, shall be declared as “spice and coloring” unless declared by their common or usual name.
India, which is the largest producer of Spices and Herbs in the world, identifies 52 Spices via its Schedule 2 of “THE SPICES BOARD ACT, 1986 and AND THE SPICES BOARD RULES 1987, amended in 2006″ [4].
