FDA guidelines regarding food labeling

It should come as no surprise that the Food and Drug Administration saves all of the good stuff for itself has very strict guidelines regarding the listing of ingredients on packages.  Manufacturers can't really get away with leaving things off, or even leaving things mysterious.  On the other hand, the government does have a certain amount of respect for food manufacturers that pay them lots of money want to protect the recipes that they've spent so much time and effort developing, so they do allow certain "catchall" categories, such as "flavoring" or "spice."

But, naturally, you can't just throw in any old thing and call it a spice.  You need to check the list first.  http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074468.htm. Now, it should be noted that this list does not constitute "official" definitions.  These are instead only "advisory standards," and are only intended to "provide guidance concerning acceptable names for use in labeling spices and foods in which they are used."  So maybe you can throw in any old thing.

Some examples:  Number 1:  "SPICES - General Definition - Aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition. They are true to name and from them no portion of any volatile oil or other flavoring principle has been removed."  Anything that meets these criteria can be called "spices" on the ingredients list.  But if you want to be more specific (in order to promote yourself as being more wholesome or whatever), you could for example include "13. CUMIN SEED - The dried seed of Cuminum cyminum L. The yellowish-brown seeds have a strong, distinctive aromatic odor and a warm, aromatic taste. The quality attributes are measured by the volatile oil, total and acid insoluble ash, and moisture," or "35. TARRAGON - The dried leaves and flowering tops of Artemisia dracunculus L. It has a pleasant, anise-like odor and taste."

There are two additional notes on the page-- "1. Poppy seeds, sesame seeds, dried or dehydrated onions and garlic are not considered to be spices. When used as an ingredient in foods they should be declared on the label by common or usual names."  Like George, or Billy.  Nothing weird, like Zoltan.  And  "2. Paprika, tumeric and saffron are color as well as spices. When used as ingredients in foods they shall be designated as "spice and coloring," unless each is designated by its specific name, in accordance with 21 CFR 101.22(a)(2)."

So watch it!