Agriculture Reference
In-Depth Information
Table 15.4b
US Specifications for Some Herbs and Spices.
1
Name of spice,
seed or herb
Whole insects
(maximum)
Mammalian
excreta (mg/lb)
Other excreta
(mg/lb)
Mould (%
by weight)
Insect defiled
(% by weight)
Extraneous matter
(% by weight)
Basil
2
1
2
1
1
0.5
Cardamom
4
3
1
1
1
0.5
Cinnamon
2
1
2
1
1
0.5
Dill seed
4
3
2
1
1
0.5
Ginger
4
3
3
3
3
1
Marjoram
3
1
10
1
1
1
Pepper (black)
2
1
5
6
6
1
Rosemary
2
1
4
1
1
0.5
Tarragon
2
1
1
1
1
0.5
1
This list is not exhaustive.
Source: From American Spice Trade Association as quoted by Muggeridge and Clay (2001).
Table 15.4c
EU Specifications for Some Herbs and Spices.
1
Product
(whole form)
Ash
(% w/w maximum)
Acid insoluble ash
(% w/w maximum)
Moisture content
(% w/w maximum)
Volatile oils (%
w/w minimum)
Basil (BSI)
16
3.5
12
0.5 (ESA)
Cardamom (ESA)
9
2.5
12
4
Cinnamon (ESA)
7
2
14
0.4
Dill seed (ESA)
10
2.5
12
1
Ginger
8 (ISO)
2 (ESA)
12 (ISO)
1.5 (ISO)
Marjoram (ISO)
10
2
12
1
Pepper (black)
7 (ISO)
1.5 (ESA)
12 (ESA)
2 (ISO)
Rosemary
8 (ESA)
1 (ESA)
10 (ISO)
1 (ISO)
Tarragon (ESA)
12
1.5
8
0.5
This list is not exhaustive. BSI: British Standards Institute; ISO: International Standards Organisation; ESA:
European Spice Association.
Source: From European Spice Association as quoted by Muggeridge and Clay (2001).
1
and 95-100% relative humidity. Marjoram, oregano and
tarragon will keep fresh for one to two weeks at the same
temperature but slightly lower relative humidity of 90-95%,
and rosemary, sage and thyme for two to three weeks under
similar conditions (Cantwell 1997; Hruschka & Wang 1979).
Many herbs maintain acceptable quality if held at 10°C
during a 10-day notional marketing period, but decline
markedly if kept at 20°C. In contrast, basil and shiso suffer
from chilling injury when stored at 0°C, which can give
rise to cause for concern since basil is often a component
of mixed herb packets. Thus packs containing basil may be
held at intermediate temperatures between 5°C and 10°C.
Notwithstanding, these temperatures can still cause chilling
injury to the basil while allowing deterioration of the other
herbs in the bag. Basil will keep its quality for 2 weeks
if stored at 12°C and 95% relative humidity (Lange &
Cameron 1994).
Management of temperature during harvest and
packing is important in maintaining herb freshness, but
given the low volumes grown temperature controlled
facilities may be basic or absent. The objective is to keep
the herbs cool, and so many growers will harvest early in
the morning to reduce the need for artificial cooling later
in the day. In the United States, growers may send their
