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

Regulations are current to 2022-08-08 and last amended on 2022-07-21. Previous Versions

PART BFoods (continued)

DIVISION 7Spices, Dressings and Seasonings (continued)

 [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

 [S]. Garlic Salt

  • (a) shall be a combination of

    • (i) powdered dehydrated garlic, and

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

  • (b) may contain one or more of the following anticaking agents in a total amount not exceeding two per cent:

    calcium aluminum silicate, calcium phosphate tribasic, calcium silicate, calcium stearate, magnesium carbonate, magnesium silicate, magnesium stearate, silicone dioxide in an amount not exceeding one per cent and sodium aluminum silicate.

  • SOR/79-659, s. 1

 [S]. Ginger whole or ground, shall be the washed and dried or decorticated rhizome of Zingiber officinale Roscoe and shall contain

  • (a) not more than

    • (i) seven per cent total ash,

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

    • (iii) 12.5 per cent moisture; and

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

  • SOR/79-659, s. 1

 [S]. Mace, whole or ground, shall be the dried arillus of Myristica fragrans Houttyn and shall contain

  • (a) not more than

    • (i) 3.5 per cent total ash,

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

    • (iii) eight per cent moisture, and

  • (b) not less than 11 millilitres volatile oil per 100 grams of spice,

and the total non-volatile extracts obtainable therefrom by

  • (c) ethyl ether, shall not be less than 20 per cent nor more than 35 per cent, and

  • (d) ethyl ether, after preliminary extraction with petroleum ether, shall not exceed five per cent.

  • SOR/79-659, s. 1

 [S]. Marjoram, whole or ground, shall be the dried leaves, with or without a small proportion of the flowering tops, of Marjorana hortensis Moench and shall contain

  • (a) not more than

    • (i) 10 per cent stems and foreign material of plant origin,

    • (ii) 13.5 per cent total ash,

    • (iii) 4.5 per cent ash insoluble in hydrochloric acid, and

    • (iv) 10 per cent moisture; and

  • (b) not less than 0.7 millilitre volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Mustard Seed shall be the seed of Sinapis alba, Brassica hirta Moench, Brassica juncea (L) Cosson or Brassica nigra and shall contain

  • (a) not more than

    • (i) seven per cent total ash,

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

    • (iii) 11 per cent moisture; and

  • (b) not less than 25 per cent non-volatile ether extract.

  • SOR/79-659, s. 1

 [S]. Mustard, Mustard Flour or Ground Mustard shall be powdered mustard seed

  • (a) made from mustard seed from which

    • (i) most of the hulls have been removed, and

    • (ii) a portion of the fixed oil may have been removed; and

  • (b) that contains not more than

    • (i) 1.5 per cent starch, and

    • (ii) eight per cent total ash, on an oil-free basis.

  • SOR/79-659, s. 1
  • SOR/2010-142, s. 3(F)

 [S]. Nutmeg, whole or ground, shall be the dried seed of Myristica fragrans Houttyn and may, prior to grinding, have a thin coating of lime and shall contain

  • (a) not more than

    • (i) three per cent total ash,

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

    • (iii) eight per cent moisture; and

  • (b) not less than

    • (i) 25 per cent non-volatile ether extract, and

    • (ii) 6.5 millilitres volatile oil per 100 grams of spice.

  • SOR/79-659, s. 1

 [S]. Onion Salt

  • (a) shall be a combination of

    • (i) powdered dehydrated onion, and

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

  • (b) may contain one or more of the following anticaking agents in a total amount not exceeding two per cent:

    calcium aluminum silicate, calcium phosphate tribasic, calcium silicate, calcium stearate, magnesium carbonate, magnesium silicate, magnesium stearate, silicon dioxide in an amount not exceeding one per cent and sodium aluminum silicate.

  • SOR/79-659, s. 1

 [S]. Oregano, whole or ground, shall be the dried leaves of Origanum vulgar L. or Origanum Spp. and shall contain

  • (a) not more than

    • (i) 10 per cent total ash,

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

    • (iii) 10 per cent moisture; and

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

  • SOR/79-659, s. 1

 [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)
 
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