Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2017-06-19 and last amended on 2017-06-13. Previous Versions

 [S]. Paprika shall be the dried, ground ripe fruit of Capsicum annuum L. and

  • (a) shall contain not more than

    • (i) 23 per cent crude fibre,

    • (ii) 8.5 per cent total ash,

    • (iii) one per cent ash insoluble in hydrochloric acid, and

    • (iv) 12 per cent moisture; and

  • (b) may contain silicon dioxide as an anti-caking agent in an amount not exceeding 2.0 per cent.

  • SOR/79-659, s. 1;
  • SOR/84-17, s. 3.

 [S]. Black Pepper or Peppercorn, whole or ground, shall be the dried, immature berry of Piper nigrum L. and shall contain

  • (a) not more than

    • (i) seven per cent total ash,

    • (ii) one per cent ash insoluble in hydrochloric acid, and

    • (iii) 12 per cent moisture;

  • (b) not less than

    • (i) six per cent non-volatile methylene chloride extract,

    • (ii) 30 per cent pepper starch, and

    • (iii) 2.0 millilitres volatile oil per 100 grams of spice; and

  • (c) when ground, all the parts of the berry in their normal proportions.

  • SOR/79-659, s. 1.

 [S]. White Pepper, whole or ground, shall be the dried, mature berry of Piper nigrum L., from which the outer coating is and the inner coating may be removed and shall contain

  • (a) not more than

    • (i) five per cent crude fibre,

    • (ii) 2.5 per cent total ash,

    • (iii) 0.3 per cent ash insoluble in hydrochloric acid, and

    • (iv) 15 per cent moisture; and

  • (b) not less than

    • (i) six per cent non-volatile methylene chloride extract,

    • (ii) 52 per cent pepper starch, and

    • (iii) one millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1.

 [S]. Poppy seed shall be the dried seed of Papaver somniferum L. and shall contain

  • (a) not more than

    • (i) seven per cent total ash, and

    • (ii) one per cent ash insoluble in hydrochloric acid; and

  • (b) not less than 40 per cent non-volatile ether extract.

  • SOR/79-659, s. 1.

 [S]. Rosemary, whole or ground, shall be the dried leaves of Rosemarinus officinalis L. and shall contain

  • (a) not more than

    • (i) 7.5 per cent total ash,

    • (ii) one per cent ash insoluble in hydrochloric acid, and

    • (iii) nine per cent moisture; and

  • (b) not less than 1.2 millilitres volatile oil per 100 grams of spice.

  • SOR/78-637, s. 1;
  • SOR/79-659, s. 1.

 [S]. Sage, whole or ground, shall be the dried leaves of the sage plant Salvia officinalis L., Salvia triloba L. or Salvia lavandulaefolia Vahl. and shall contain

  • (a) not more than

    • (i) 12 per cent stems excluding petioles and foreign material of plant origin,

    • (ii) 10 per cent total ash,

    • (iii) one per cent ash insoluble in hydrochloric acid, and

    • (iv) 10 per cent moisture; and

  • (b) not less than one millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1.

 [S]. Savory, whole or ground, shall be the dried leaves and flowering tops of Satureja hortensis L. or Satureja montana L. and shall contain

  • (a) not more than

    • (i) 11 per cent total ash,

    • (ii) two per cent ash insoluble in hydrochloric acid, and

    • (iii) 14 per cent moisture; and

  • (b) not less than 0.8 millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1.

 [S]. Sesame Seed shall be the dried hulled seed of Sesamum indicum L. and shall contain

  • (a) not more than eight per cent moisture; and

  • (b) not less than 50 per cent non-volatile ether extract.

  • SOR/79-659, s. 1;
  • SOR/2010-142, s. 4(F).

 [S]. Tarragon, whole or ground, shall be the dried leaves and flowering tops of Artemisia dracunculus L. and shall contain

  • (a) not more than

    • (i) 15 per cent total ash,

    • (ii) 1.5 per cent ash insoluble in hydrochloric acid, and

    • (iii) 10 per cent moisture; and

  • (b) not less than 0.3 millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1.

 [S]. Thyme, whole or ground, shall be the dried leaves and flowering tops of the thyme plant Thymus vulgaris L. or Thymus zygis L. and shall contain

  • (a) not more than

    • (i) 12 per cent total ash,

    • (ii) five per cent ash insoluble in hydrochloric acid, and

    • (iii) nine per cent moisture; and

  • (b) not less than 0.9 millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1.

 [S]. Turmeric, whole or ground, shall be the dried rhizome of Curcuma longa L. and shall contain

  • (a) not more than

    • (i) seven per cent total ash,

    • (ii) 1.5 per cent ash insoluble in hydrochloric acid, and

    • (iii) 10 per cent moisture; and

  • (b) not less than 3.5 millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1.
 
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