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COMPENDIUM

Gums and Spices

2015

11

Compendium of methods for the microbiological examination of foods (576.163 COM 5th ed. Ch. 52 Ref. Treatises&monographs FL2)

The term "spice" originated from the Latin species aromatacea, meaning "fruits of the earth," and was later shortened to "species," meaning a commodity of special value or distinction.31 Although current definitions vary among trade organizations102 and governments,ll5 the term "spice" is generally used to describe the whole family of dried plant seasonings, including spices, herbs, blends, and dehydrated vegetables.102 The International Organization for Standardization (ISO) defines spices and condiments as "whole or ground vegetable products or mixtures thereof, without extraneous matter, that are used for flavoring, seasoning and imparting aroma in foods."51...