12 



(0.5) per cent of ash insoluble in hydrochloric acid, and not more than twenty-five 

 (25) per cent of crude fiber. 



Definitions. . 



3. Anise is the fruit of Pimpinella anisum L. 



4. Bay leaf is the dried leaves of Laurus nobilis L. 



5. Capers are the flower buds of Capparis spinosa L. 



6. Caraway is the fruit of Carum carvi L. 



CAYENNE AND RED PEPPERS. 



7. Red pepper is the red, dried, ripe fruit of any species of Capsicum. 



8. Cayenne pepper, or cayenne, is the dried, ripe fruit of Capsicum fastigiatum DC., 

 Capsicum frutescens L., Capsicum baccatum L., or some other small-fruited species of 

 Capsicum. 



Standard. 



Standard cayenne pepper is cayenne pepper containing not less than fifteen (15) per 

 cent of nonvolatile ether extract, not more than six and five-tenths (6.5) per cent of 

 total ash, not more than five-tenths (0.5) per cent of ash insoluble in hydrochloric 

 acid, not more than one and five-tenths '(1.5) per cent of starch by the diastase 

 method, and not more than twenty-eight (28) per cent of crude fiber. 



Definitions. 



9. Celery seed is the dried seed of Apium graveolens L. 



10. Cinnamon is the dried bark of any species of the genus Cinnamomum, from 

 which the outer layers may or may not have been removed. 



11. True cinnamon is the dried inner bark of Cinnamomum zeylanicum Breyne. 



12. Cassia is the dried bark of various species of Cinnamomum, other than Cinna- 

 momum zeylanicum, from which the outer layers may or may not have been removed. 



13. Cassia buds are the dried immature fruit of species of Cinnamomum. 



14. Ground cinnamon, or ground cassia, is a powder consisting of cinnamon, cassia, 

 or cassia buds, or a mixture of these spices. 



Standard. 



Standard cinnamon or cassia is cinnamon or cassia containing not more than eight 

 (8) per cent of total ash and not more than two (2) per cent of sand. 



Definition. 



15. Cloves are the dried flower buds of Eugenia caryophyllata Thunb. (Caryo- 

 phyllus aromaticus L.), which contain not more than five (5) per cent of clove stems. 



Standard. 



Standard cloves are cloves containing not less than ten (10) per cent of volatile 

 ether extract, not less than twelve (12) per cent of quercitannic acid, not more 

 than eight (8) per cent of total ash, not more than five-tenths (0.5) per cent of ash 

 insoluble in hydrochloric acid, and not more than ten (10) per cent of crude fiber. 



Definitions. 



16. Coriander is the dried fruit of Coriandrum sativum L. 



17. Cumin seed is the fruit of Cuminum cyminum L. 



18. Dill seed is the fruit of Peucedanum graveolens Benth. & Hook. 



a Calculated from the total oxygen absorbed by the aqueous extract. 



