General Characteristics
B. DesignationNames for spices and seasoning ingredients are italicised (standard practice)
1. Spices and herbs
Spices are named according to their species type, eg., paprika-, sweet, rose paprika If the degree of milling is important then this will also be indicated.
Shredded spices are obtained by removing the leaves and/or flowers from the dried spice plant.
2. Spice Mixtures or Spice Blends
Spice Mixtures are named according to their species type, eg., Herbes de Provence, or their use, eg. goulash spice, soup spices, honey cake spice. There is no necessity to allude to the word “mix”.
3. Seasoning, Spice Preparations
Seasonings are named according to their species type, eg., Onion-pepper seasoning, or according to their use, eg., barbecue chicken seasoning. They are also termed spice preparations in the food industry when used in food processing, eg., spice preparation for Bologna sausage.
4. Seasoned Salts
Seasoning salts are named according to their species type, eg., celery salt, herbed salt, or according to their use, eg. barbecue/roast chicken seasoning salt.
5. Seasoning Preparations
Preparations containing seasoning agents are named according to their use, eg., seasoning and maturing agents for raw sausage, raw sausage maturing agent with spices for salami.
6. Flavour Seasonings
Flavour seasonings are named according to their use, eg., flavoured spice blends for roast chicken.
They are also termed flavoured spice preparations when made for food processing, eg., flavoured spice preparations for boiled sausage.
They are also called spice extract blends or spice extract preparations when the proportion of spice flavours is derived exclusively from spice extracts.
7. Flavoured Salts
Flavoured salts are named according to their species type, eg., herbed seasoning salt, or according to their use, eg, herbed seasoning salt for poultry/roast chicken.
8. Condiments
Condiments are also referred to as seasoning sauces, soup condiments, soy sauce.
9. Mixed Condiments, Condiments for sprinkling
Mixed condiments and condiments for sprinkling are named according to their species type, eg., curry seasoning, or according to their use, eg., barbecue seasoning, spaghetti sauce seasoning mix.
10. Savoury Sauces
Savoury sauces, dips, or pastes are named according to either their species type or their use, eg., Common product names are: Chutney, Cumberland sauce, curry paste, ketchup sauce, pepper sauce, relish, Sambal, Worcester sauce, barbecue sauce, spareribs sauce.
