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

Regulations are current to 2019-06-06 and last amended on 2019-05-22. Previous Versions

PART BFoods (continued)

DIVISION 7Spices, Dressings and Seasonings (continued)

 [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

 [S]. Mayonnaise, Mayonnaise Dressing or Mayonnaise Salad Dressing

  • (a) shall be a combination of

    • (i) vegetable oil,

    • (ii) whole egg or egg yolk, in liquid, frozen or dried form, and

    • (iii) vinegar or lemon juice;

  • (b) may contain

    • (i) water,

    • (ii) salt,

    • (iii) a sweetening agent,

    • (iv) spice or other seasoning except turmeric or saffron,

    • (v) citric, tartaric or lactic acid, and

    • (vi) a sequestering agent; and

  • (c) shall contain not less than 65 per cent vegetable oil.

  • SOR/79-659, s. 1

 [S]. French Dressing

  • (a) shall be a combination of

    • (i) vegetable oil, and

    • (ii) vinegar or lemon juice;

  • (b) may contain

    • (i) water,

    • (ii) salt,

    • (iii) a sweetening agent,

    • (iv) spice, tomato or other seasoning,

    • (v) an emulsifying agent,

    • (vi) whole egg or egg yolk, in liquid, frozen or dried form,

    • (vii) citric, tartaric or lactic acid, and

    • (viii) a sequestering agent; and

  • (c) shall contain not less than 35 per cent vegetable oil.

  • SOR/79-659, s. 1
 
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