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

Regulations are current to 2019-06-20 and last amended on 2019-06-17. Previous Versions

PART BFoods (continued)

DIVISION 7Spices, Dressings and Seasonings (continued)

 [S]. Cayenne Pepper or Cayenne, whole or ground,

  • (a) shall be the dried ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or other small-fruited species of Capsicum and shall contain not more than

    • (i) 1.5 per cent starch,

    • (ii) 28 per cent crude fibre,

    • (iii) 10 per cent total ash,

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

    • (v) 10 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. 2

 [S]. Celery Salt

  • (a) shall be a combination of

    • (i) ground celery seed or ground dehydrated celery, and

    • (ii) salt in an amount not exceeding 75 per cent; and

  • (b) may contain silicon dioxide as an anticaking agent in an amount not exceeding 0.5 per cent.

  • SOR/79-659, s. 1

 [S]. Celery Seed, whole or ground, shall be the dried ripe fruit of Apium graveolens L. and shall contain

  • (a) not more than

    • (i) 12 per cent total ash,

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

    • (iii) 10 per cent moisture; and

  • (b) not less than 1.5 millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Celery Pepper

  • (a) shall be a combination of

    • (i) ground celery seed or ground dehydrated celery, and

    • (ii) ground black pepper in an amount not exceeding 70 per cent; and

  • (b) may contain silicon dioxide as an anticaking agent in an amount not exceeding 0.5 per cent.

  • SOR/79-659, s. 1

 [S]. Cinnamon or Cassia, whole or ground, shall be the dried bark of trees of the genus Cinnamomum of Species C. burmanni Blume, C. loureirii Nees or C. Cassia Blume and shall contain

  • (a) not more than

    • (i) six per cent total ash,

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

    • (iii) 13 per cent moisture; and

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

  • SOR/79-659, s. 1

 [S]. Ceylon Cinnamon, whole or ground, shall be cinnamon obtained exclusively from Cinnamomum zeylanicum Nees.

  • SOR/79-659, s. 1

 [S]. Cloves, whole or ground, shall be the dried unopened flower buds of Eugenia caryophyllus (Spreng) and shall contain

  • (a) not more than

    • (i) five per cent clove stems,

    • (ii) six per cent total ash,

    • (iii) 0.5 per cent ash insoluble in hydrochloric acid,

    • (iv) 10 per cent crude fibre, and

    • (v) eight per cent moisture; and

  • (b) not less than 13 millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Coriander or Coriander Seed, whole or ground, shall be the dried fruit of Coriandrum sativum 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) nine per cent moisture; and

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

  • SOR/79-659, s. 1

 [S]. Cumin or Cumin Seed, whole or ground, shall be the dried seeds of Cuminum cyminum L. and shall contain

  • (a) not more than

    • (i) 9.5 per cent total ash,

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

    • (iii) nine per cent moisture; and

  • (b) not less than 2.5 millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Curry Powder shall be any combination of

  • (a) turmeric with spices and seasoning; and

  • (b) salt in an amount not exceeding five per cent.

  • SOR/79-659, s. 1

 [S]. Dill Seed, whole or ground, shall be the dried fruit of Anethum graveolens L., or Anethum sowa D.C. and shall contain

  • (a) not more than

    • (i) 10 per cent total ash,

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

    • (iii) nine per cent moisture; and

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

  • SOR/79-659, s. 1

 [S]. Fennel or Fennel Seed, whole or ground, shall be the dried ripe fruit of Foeniculum vulgare Mill. and shall contain

  • (a) not more than

    • (i) 10 per cent total ash,

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

    • (iii) 10 per cent moisture; and

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

  • SOR/79-659, s. 1

 [S]. Fenugreek, whole or ground, shall be the dried ripe fruit of Trigonella foenumgraecum L. and shall contain not more than

  • (a) five per cent total ash;

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

  • (c) 10 per cent moisture.

  • SOR/79-659, s. 1
 
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