Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 1877 (1985): Terminology for Spices and Condiments [FAD9: Spices and Condiments]

Indian Standard

TERMINOLOGY FOR SPICES AND CONDIMENTS

( Second Revision )

UDC 664-5:001-4

© Copyright 1986

I N D I A N S T A N D A R D S I N S T I T U T I O N MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

Gr 2 November 1986

IS : 1877 - 1985 Reafffirmed 2009

IS : 1877 - 1985

Indian Standard

TERMINOLOGY FOR SPICES AND CONDIMENTS

( Second Revision )

Spices and Condiments Sectional Committee, AFDC 21

Chairman Representing HORTICULTURAL COMMISSIONER Ministry of Agriculture and Rural Development

(Department of Agriculture and Co-operation ), New Delhi

Members DR C. K. GEORGE ( Alternate to Horticultural Commissioner ) DR K. V. AHMED BAVAPPA Central Plantation Crops Research Institute (ICAR),

Kasaragod SHRI M. BHATIA The All India Food Preservers' Association,

New Delhi SHRI ANTONY CHERIAN Cardamom Board, Ernakulam DEPUTY DIRECTOR GENERAL, SUP- Quartermaster General's Branch, Army Headquarters

PLIES & TRANSPORT ( FOOD ( Ministry of Defence ), New Delhi INSPECTION ) JOINT DIRECTOR, SUPPLIES & TRANSPORT ( FOOD SCIEN TIST ) ( Alternate ) SHRI OM P. DHAMIJA Export Inspection Council of India (Ministry of

Commerce ), Calcutta DR K. P. SRIVASTAVA ( Alternate ) BRIG S. K. DIWAN Technical Standardization Committee ( Foodstuffs ) ( Ministry of Agriculture and Rural Develop- ment ), New Delhi SHRI K. S. KRISHNAMURTHY ( Alternate) SHRI J. M. GANDHI Spices Export Promotion Council, Ernakulam SHRI N. S. R. MANDRAADIAR ( Alternate ) SHRI R. C. GUPTA Directorate General of Technical Development

( Ministry of Industries), New Delhi SHRI N- S. KANDHARI ( Alternate )

( Continued on page 2 )

© Copyright 1986 INDIAN STANDARDS INSTITUTION

This publication is protected under the Indian Copyright Act (XIV of 1957) and reproduction in whole or in part by any means except with written permission of the publisher shall be deemed to be an infringement of copyright under the said Act.

IS : 1877 - 1985

( Continued from page 1 )

Members Representing SHRI C. V. JACOB Synthite Industrial Chemicals Pvt Ltd, Cochin SHRI K. U. MATHAI Directorate of Health Services ( Government of

Kerala), Trivandrum DR A. G. MATHBW Regional Research Laboratory (CSIR), Trivandrum

DR C. S. NARAYANAN (Alternate) SHRI A JIT K. MERCHANT Laljee Godhoo and Company, Bombay .

SHRI V. B. GANATRA ( Alternate ) DR A. G. NAIK-KURADE Indian Dehydrated Food Products Manufacturers

Association, New Delhi. . ' DR M. K. NAIR Indian Council of Agricultural Research ( Ministry of Agriculture and Rural Development), New Delhi SHRI N. S. OMANAKUTTAN Enjayes Spices and Chemical Oils Pvt Ltd,. Kerala DR V. PAUL Hindustan Lever Limited, Bombay SHRI M. RAJOPADHYE State Trading Corporation of India Ltd, New Delhi SHRI K. C. ANANTH (Alternate I) SHRI K. GANGADHARAN ( Alternate H ) SECRETARY Central Committee for Food Standards (Ministry of

Health and Family Welfare), New Delhi ASSISTANT SECRETARY ( Alternate ) SHRI KISHOR KUMAR SHAMJI India Pepper and Spice Trade Association, Cochin

SHRI MANIKANT V. KHONA ( Alternate ) , DR M. L. SHANKARANARAYANA Central Pood Technological Research Institute

(CSIR ), Mysore SHRI S. B. SINGH Department of Health; Government of U.P.,

Lucknow SHRI ATUL SINHA Directorate of Marketing and Inspection ( Ministry of Agriculture and Rural Development), Faridabad DR A. K. BHATTACHARYA ( Alternate ) DR K. THOTHATHRI Botanical Survey of India, Calcutta SHRI E. VELAPPAN Directorate of Cocoa, Arecanut and Spices Develop ment (Ministry of Agriculture and Rural Development), Calicut SHRI M. S, LAKSHMANACHAR ( Alternate) SHRI P. R. VISHWAMMBHARAN Central Warehousing Corporation, New Delhi

SHRI K. G. MENON ( Alternate) SHRI T. PURNANANDAM, Director General, ISI (Ex-ojficio Member)

Director (Agri & Food) (Secretary)

IS : 1877 - 1985

Indian Standard

TERMINOLOGY FOR

SPICES AND CONDIMENTS

( Second Revision )

0. F O R E W O R D

0.1 This Indian Standard (Second Revision) was adopted by the Indian Standards Institution on 31 December 1985, after the draft finalized by Spices and Condiments Sectional Committee had been approved by the Agricultural and Food Products Division Council.

0.2 The Spices and Condiments Subcommittee, SC 7, of the Agricultural Food Products Technical Committee, TC 34, of the International Organiza-tion for Standardization (ISO) has defined 'spices and condiments' as follows:

'Such natural vegetable products, or mixtures thereof, without any extraneous matter as are used for flavouring, seasoning and imparting aroma to foods; the term applies to the product either in the whole form or in the ground form.'

Along with this definition it was also felt desirable by ISO/TC 34/SC 7 that a list of terms should be compiled which should be classified as spices and condiments. Accordingly, on the basis of the earlier version of this standard, ISO brought out a comprehensive Recommendation (ISO/R 676-1982 Nomenclature, First list). These international standards have been studied by the Botanical Survey of India for sorting out those terms of which the corresponding plants are known to be grown in this country. This standard lists those spices and condiments and gives their botanical names, part of the plant used and English and Hindi common names. It is hoped that the adoption of this standard would help in setling national and international disputes.

0.2.1 One of the generally accepted definitions of condiments is 'prepared spices using vinegar and other similar materials'.

0.3 This standard was first issued in 1961 and subsequently revised in 1973. This revision is being issued with a view to bringing the standard up-to-date in the light of international recommendations as applicable to India.

3

IS : 1877 -1985

0.4 In the formulation of this standard, considerable assistance has been derived from the Botanical Survey of India and the Indian Agricultural Research Institute. 1. SCOPE

1.1 This standard prescribes the list of botanical names of the plants classi-fied under spices and condiments. This standard also gives the part of the plant used and the common English and Hindi names of spices and condiments known and grown in the country.

2. TERMINOLOGY

2.1 The list of spices and condiments together with their botanical names, common English and Hindi names and the name of the part of the plant used as the spice or condiment is given in Table 1.

4

IS : 1877 – 1985

5

IS : 1877 - 1985

6

IS : 1877 - 1985

7

IS : 1877 – 1985

8