- Laws of Fiji

Last Updated: 5 April 2019

21.3 Standard on specific compositional requirements for spices

21-3

(1) Aniseed shall be the dried, ripe fruit of the plant Pimpinella anisum and shall contain not less than 1% v/w of volatile essential oil.

(2) Aniseed powder shall be the powder obtained from the clean, dried fruit of Pimpinella anisum and shall contain not less than 0.7% v/w of volatile essential oil.

(3) Cardomom shall be the dried, almost ripe fruit of the plant Elettaria cardamomum and cardomom—

(a)shall contain not less than 3% v/w of volatile essential oil;
(b)seed shall be the dried seed obtained by separating the seed from the capsule of the plant Elettaria cardamomum;
(c)seed shall contain not less than 3% v/w of volatile essential oil;
(d)powder shall be the powder obtained from the clean, dried seed separated from the capsule of Elettaria cardamomum;
(e)powder shall not contain more than—
- (i)14% of water;
- (ii)8% of total ash; and
- (iii)3% of ash insoluble in dilute hydrochloric acid; and
(f)powder shall contain not less than than 3% v/w of volatile essential oil.

(4) Cardamom amom—

(a)shall be the dried, almost ripe fruit of the plant Amomum subulatum in the form of capsule;
(b)shall contain not less than 1% v/w of volatile essential oil;
(c)seed shall be the dried seed obtained by separating the seed from the capsules of the plant Amomum subulatum;
(d)seed shall contain not less than 1% v/w of volatile essential oil;
(e)powder shall be the powder obtained from the clean, dried seed separated from the capsules of Amomum subulatum;
(f)powder shall not contain more than—
- (i)14% of water;
- (ii)8% of total ash; and
- (iii)3% of ash insoluble in dilute hydrochloric acid; and
(g)powder shall contain not less than 1% v/w of volatile essential oil.

(5) Celery Seed—

(a)shall be the dried seed of the plant Apium graveolens;
(b)shall not contain more than—
- (i)10% of total ash; and
- (ii)2% of ash insoluble in dilute hydrochloric acid; and
(c)shall contain not less than 2% v/w of volatile essential oil.

(6) Chilli—

(a)shall be the fruit or pod of the plant Capsicum annum and Capsicum frutescens;
(b)powder shall be the powder obtained by grinding the clean, dried chilli fruit of Capsicum annum or Capsicum frutescens;
(c)powder shall not contain more than—
- (i)12% of water;
- (ii)8% of total ash;
- (iii)1.3% of ash insoluble in dilute hydrochloric acid; and
- (iv)30% of crude fibre; and
(d)powder shall contain not less than 12% v/w of non-volatile ether extract.

(7) Cinnamon—

(a)shall be the dried piece of the inner bark of the plant Cinnamomum zeylanicum or Cinnamomum cassia;
(b)shall contain not less than 0.5% v/w of volatile essential oil;
(c)powder shall be the powder obtained by grinding the clean, dried, inner bark of Cinnamomum zeylamonium or Cinnamomum cassia;
(d)powder shall not contain more than—
- (i)12% of water;
- (ii)8% of total ash; and
- (iii)2% of ash insoluble in dilute hydrochloric acid; and
(e)shall contain not less than 0.5% v/w of volatile essential oil.

(8) Cloves—

(a)shall be the dried flower bud of the plant Eugenia aromatica. It shall contain not less than 15% v/w of volatile essential oil;
(b)powder shall be the powder obtained by grinding the clean, dried flower bud of Eugenia aromatica;
(c)powder shall not contain more than—
- (i)12% of water;
- (ii)1% of total ash; and
- (iii)0.5% of ash insoluble in dilute hydrochloric acid; and
(d)powder shall contain not less than 15% v/w of volatile essential oil.

(9) Coriander—

(a)shall be the dried, mature fruit of the plant Coreandrum sativum;
(b)shall contain not less than 1% v/w of volatile essential oil;
(c)powder shall be the powder obtained by grinding the dried clean, dried fruit of Coriandrum sativum;
(d)powder shall not contain more than—
- (i)12% of water;
- (ii)1% of total ash;
- (iii)1.5% of ash insoluble in dilute hydrochloric acid; and
(e)powder shall not contain less than 1% v/w of volatile essential oil.

(10) Cumin—

(a)shall be the dried fruit of the plant Cuminum cyminum;
(b)shall contain not less than 2% v/w of volatile essential oil;
(c)powder shall be the powder obtained by grinding the dried fruit of Cuminum cyminum;
(d)powder shall not contain more than—
- (i)12% of water;
- (ii)9.5% of total ash; and
- (iii)1.5% of ash insoluble in dilute hydrochloric acid; and
(e)powder shall contain not less than 2% v/w of volatile essential oil.

(11) Cumin black—

(a)shall be the dried seed of the plant Nigella sativa;
(b)shall contain not less than 0.5% v/w of volatile essential oil;
(c)powder shall be the powder obtained by grinding the clean, dried seed of Nigella sativa;
(d)powder shall not contain more than—
- (i)12% of water;
- (ii)7% of total ash; and
- (iii)1.5% of ash insoluble in dilute hydrochloric acid; and
(e)powder shall contain not less than 0.5% v/w of volatile essential oil.

(12) Dill seed—

(a)shall be the dried fruit of the plant Anethum graveolens.
(b)shall not contain more than—
- (i)10% of total ash; and
- (ii)3% of ash insoluble in dilute hydrochloric acid; and
(c)shall contain not less than 2.5% v/w of volatile essential oil.

(13) Fennel—

(a)shall be the dried, ripe fruit of the plant Foeniculum vulgare or Foeniculum officinale;
(b)shall contain not less than 4% v/w of volatile essential oil;
(c)powder shall be the powder obtained by grinding the clean, dried, ripe fruits of Foeniculum vulgar;
(d)powder shall not contain more than—
- (i)12% of water;
- (ii)9% of total ash; and
- (iii)2% of ash insoluble in dilute hydrochloric acid; and
(e)powder shall contain not less than 4% v/w of volatile essential oil.

(14) Fenugreek—

(a)shall be the dried, ripe seed of the plant Trigonella foenum-graecum;
(b)powder shall be the powder obtained by grinding the dried, ripe seed of Trigonella foenum-graecum;
(c)powder shall not contain more than—
- (i)10% of water;
- (ii)7% of total ash; and
- (iii)2% of ash insoluble in dilute hydrochloric acid; and
(d)powder shall contain not less than 30% of cold water soluble extract.

(15) Ginger—

(a)shall be the rhizome of the plant Zingiber officinale;
(b)shall contain not less than 1% v/w of volatile essential oil; and
(c)shall not contain more than 4% of calcium oxide (if limed);
(d)when dried, may contain preservatives that are approved for such by the Board;
(e)powder shall be the powder obtained by grinding the clean, dried rhizome of Zingiber officinale;
(f)powder shall not contain more than—
- (i)13% of water;
- (ii)8% of total ash;
- (iii)1% of ash insoluble in dilute hydrochloric acid; and
- (iv)4% of calcium oxide (as CaO); and
(g)powder shall contain not less than—
- (i)1.7% of water soluble ash;
- (ii)10% of cold water soluble extract;
- (iii)4.5% water soluble extract (in 90% alcohol); and
- (iv)1% v/w of volatile essential oil.

(16) Mace—

(a)shall be the dried coat or arillus of the seed of the plant Myristica fragrans;
(b)powder shall be the powder obtained by grinding the dried coat or arillus of the seed of Myristica fragrans;
(c)powder shall not contain more than—
- (i)10% of water;
- (ii)3% of total ash;
- (iii)1% of ash insoluble in dilute hydrochloric acid; and
- (iv)10% of crude fibre;
(d)powder shall contain not less than 7% v/w of volatile essential oils; and
(e)powder shall contain not less than 20% and not more than 30% of nonvolatile ether extract.

(17) Shallard—

(a)shall be the dried seeds of various species of the plant Brassica;
(b)shall contain not less than 2.5% v/w of volatile essential oil;
(c)shall be free from the seeds of Argemone moxicana;
(d)powder shall be the powder obtained by grinding the dried seeds of various species of Brassica;
(e)powder shall not contain more than—
- (i)7% of water;
- (ii)8% of total ash;
- (iii)2% of ash insoluble in dilute hydrochloric acid;
- (iv)8% of crude fibre; and
- (v)15% of starch; and
(f)powder shall contain not less than—
- (i)2.5% v/w of volatile essential oil; and
- (ii)22% of non-volatile ether extract;
(g)powder shall, when tested for argemone oil, be negative.

(18) Nutmeg—

(a)shall be the dried seed of the plant Myristica fragrans. It shall contain not less than 7% v/w of volatile essential oil.
(b)powder shall be the powder obtained by grinding the dried seed of Myristica fragrans.
(c)powder shall not contain more than—
- (i)8% of water;
- (ii)5% of total ash;
- (iii)0.5% of ash insoluble in dilute hydrochloric acid; and
- (iv)10% of crude fibre; and
(d)powder shall contain not less than—
- (i)7% v/w of volatile essential oil; and
- (ii)25% of non-volatile ether extract.

(19) Black pepper—

(a)shall be the dried mature fruit of the plant Piper nigrum;
(b)powder shall be the powder obtained by grinding the dried, mature fruit of Piper nigrum;
(c)powder shall not contain more than—
- (i)14% of water;
- (ii)8% of total ash;
- (iii)1.2% of ash insoluble in dilute hydrochloric acid; and
- (iv)18% of crude fibre; and
(d)powder shall contain not less than—
- (i)5.5% of non-volatile ether extract; and
- (ii)1.5% v/w of volatile essential oil.

(20) White pepper—

(a)shall be the dried, mature ripe fruit of the plant Piper nigrum, from which the outer coating of the fruit has been removed;
(b)powder shall be the powder obtained by grinding the dried, mature ripe fruit of Piper nigrum from which the outer coating of the fruit has been removed;
(c)powder shall not contain more than—
- (i)12.5% of water;
- (ii)3.5% of total ash; and
- (iii)0.3% of ash insoluble in dilute hydrochloric acid; and
(d)powder shall contain not less than—
- (i)7% of non-volatile ether extract;
- (ii)5% of crude fibre; and
- (iii)0.7% v/w of volatile essential oil.

(21) Mixed pepper powder—

(a)shall be the powder obtained by mixing black pepper powder with white pepper powder;
(b)shall not contain more than—
- (i)14% of water;
- (ii)8% of total ash;
- (iii)1.2% of ash insoluble in dilute hydrochloric acid; and
- (iv)18% of crude fibre; and
(c)shall contain not less than—
- (i)5.5% of non-volatile ether extract; and
- (ii)0.7% v/w of volatile essential oil.

(22) Pimento—

(a)shall be the dried, ripe fruit of the plant Pimento officinalis;
(b)shall not contain more than 7% of total ash; and
(c)shall contain less than 2.4% v/w of volatile essential oil.

(23) Saffron—

(a)shall be the dried stigmata or top of style of flower of the plant Crocus sativus;
(b)shall not contain more than—
- (i)8% of total ash;
- (ii)1.5% of ash insoluble in dilute hydrochloric acid; and
- (iii)14% of volatile matter at 103°C + 1°C; and
(c)shall contain not less than—
- (i)55% of aqueous extract; and
- (ii)2% of total nitrogen.

(24) Star anise shall be the dried, ripe fruit of the plant Illicium verum. It shall have the characteristic appearance and shall be free from admixture by Illicium anisatum.

(25) Tumeric—

(a)shall be the rhizome or root of the plant Curcuma longa or Curcuma domestica;
(b)shall contain not less than 4% v/w of volatile essential oil;
(c)powder shall be the powder obtained by grinding the dried rhizome or root of Curcuma longa or Curcuma domestica.
(d)powder shall not contain more than—
- (i)13% water;
- (ii)9% of total ash;
- (iii)1.5% of ash insoluble in dilute hydrochloric acid; and
- (iv)60% of total starch; and
(e)powder shall contain not less than 4% v/w of volatile essential oil.

(26) Mixed spice—

(a)mixed spice shall be the mixture of 2 or more types of spices, whether whole or ground, dried or undried, and includes curry powder and curry paste;
(b)the proportion of species used in the preparation of curry powder shall not be less than 98% by weight;
(c)powder shall be free from dirt, mould growth and insect infestation. The powder shall be free from added colouring matter and preservatives other than common salt.