OFFICIAL INSPECTION I4. II7 



2. Allspice, pimento, is the dried fruit of the Pimenta pimento (L.) 

 Karst, and contains not less than eight (8) per cent of quercitannic 

 acid * ; not more than six (6) per cent of total ash, not more than five- 

 tenths (0.5) per cent of ash insoluble in hydrochloric acid, and not more 

 than twenty-five (25) per cent of crude fiber. 



3. Anise is the fruit of the Pimpinella anisum L. 



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



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



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 papper, cayenne, is tjie dried ripe fruit of Capsicum fru- 

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

 of Capsicum, and contains not less than fifteen (15) per cent of non- 

 volatile 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 (i-S) per cent 

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



9. Paprika is the dried ripe fruit of Capsicum annuum L., or some 

 other large-fruited species of Capsicum, excluding seeds and stems. 



10. Celery seed is the dried fruit of Apium graveolens h- 



11. Cinnamon is the dried bark of any species of the genus Cinna- 

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



12. True cinnamon is the dried inner bark of Cinnamomum ceylani- 

 ciint Breyne. 



13. Cassia is the dried bark of various species of Cinnamomum, other 

 than Cinnamomum seylaniciim, from which the outer layers may or may 

 not have been removed. 



14. Cassia buds are the dried immature fruit of species of Cinna- 

 momum. 



15. Ground cinnamon, ground cassia, is a powder consisting of cinna- 

 mon, cassia, or cassia buds, or a mixture of these spices, and con- 

 tains not more than six (6) per cent of total ash and not more than 

 two (2) per cent of sand. 



16. Cloves are the dried flower buds of Caryophyllus aromaticus L., 

 which contain not more than five (5) per cent of clove stems; 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. 



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



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



19. Dill seed is the fruit of Anethum graveolens L. 



20. Fennel is the fruit of Focniculum focniculum (L.) Karst. 



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



