Published
This standard prescribes requirements for the identity, composition, purity, hygiene in
processing, labelling, sampling and testing of the spices and sauces included below.
Requirements for other spices and sauces that become important in Caribbean agriculture or
regional trade may be added to this standard from time to time.
This standard does not apply to:
a) ketchups, barbeque-flavoured sauces;
b) spices derived from plants not included in this standard;
c) sauces made from recipes or formulae not included in this standard;
d) vinegars flavoured with spices or plant materials, extracts; or
e) essential oils, extracts, or oleo-resins derived from spices that are intended to be used as
flavouring or colouring agents in food.
PUBLISHED
SLNS 35:1995
60.60
Standard published
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