Spices and condiments-Nomenclature first list

This standard specifies the Chinese and English names of 42 kinds of natural plant products or mixtures used in food seasoning in China that can produce aroma and flavor. GB/T 12729.1-1991 Spices and condiments GB/T12729.1-1991 Standard download decompression password: www.bzxz.net
This standard specifies the Chinese and English names of 42 kinds of natural plant products or mixtures used in food seasoning in China that can produce aroma and flavor.

National Standard of the People's Republic of China
Spices and condiments-Nomenclature first listGB/T12729.1-91
This standard adopts the international standard ISO676-1982 "Names of Spices and Condiments (Part 1)". Subject content and scope of application
1.1 Subject content
This standard specifies the Chinese and English names of 42 kinds of natural plant products or their mixtures that are commonly used in food seasoning in my country and can produce aroma and taste. 1.2 Scope of application
This standard applies to the production, circulation, use and related scientific research and teaching of spices and condiments. 2 Name
See the table below:
2.11 Calamus
2.2|Onion
2.31 ​​Scallion
2.5 Shallot
2.6 Cardamom
2.7 Tsaoko
I sweet flag
Tonion
I welsh onion
Igarlic
Ichive
Icambodian
Icardamom
Itsao-ko
I Botanical name
I acorus calamus L.
I allium cepa L.
IalliumfistulosumL
I allium sativum L
Iallium schoenoprasumL.
I amomum krervanh
I pierre ex gagnepain
【Used parts
"fruit,
I amomumtsao-kocrevostet lemair|fruit2.81 Amomum
Ivillosum
2.10 Celery
2.11 Tarragon
2.12 Black mustard
2.13 Chili
2.14 Cinnamon
2.15 Cinnamomum burdock
2.16 Rutabaga
2.17 Saffron
2.18 Kuming
2.19 Turmeric
2.20 Cardamom
2.21 Fennel
2.22 Licorice
Icelery
Itarragon
I black mustard | tt | blume
I coriandrum sativum L.
I crocus sativus L.
I cuminum cyminum L
I curcuma longa L
「Fruit
Fruit, leaf
【Plant
「Leaf, inflorescence
「Fruit
「Bark
「Bark
「Seed, leaf
「Stigma
「Fruit
I eletlaria cardamomum(L.)malonI foeniculum vulgare P.millerI glycyrrhiza uralensis fisch【Fruit
"Fruit, stem, leaf
2.231 Star anise
2.24 Kaempferia
2.25 Litsea cubeba
2.26|Oregano
2.27|Mint
2.28|Spearmint
2.29|Seasoning Osmanthus fragrans
2.30|Nutmeg
2.31 ​​Poppy
2.32|Parsley
2.33|Allspice
2.341 Black pepper,
White pepper
2.35|Istar anise
Ikaempferia
Ilitsca
I sweet marijoram
Ifieldmint,
Ipeppermint
I garden mint
Icurry
Inutmeg
Ipoppy
Iparste
IilliciumverumJ.D.hooker
I kaempferia galanga L.
I litsea pungens hemsl|| tt||I origanum majorana L.
I mentha arvensis var.
I glalorasa homes
I mentha spicata L.
Imurrayakoenigi(L.)C.sprengelI myristica fragrans hout.
I papaver somniferum L.
Ipetroselinumcrispum(P.mill)I nyman exA.W.hill
I pimento,allspice I pimenta dioica(L.)merrillIblackpepper,
Iwhitepepper
Irosemary
I piper nigrum L.
IrosmarinusofficinalisL
【rhizome
「Leaf, inflorescencebzxz.net
｜aril, seed
「Leaf, seed
Fruit, leaf
「Fruit
2.36丨White European mustard
2.37|Sesame, sesame
2.38|Clove
2.39|Toona sinensis
I white mustard
lounne
Iclove
I sinapis alba L.
IsesamumindicumL.
「seeds
Isyzgiumaromaticummerr&perry|budsI chinese mahogany I toona sinesis(A.juss)roem2.40fenugreek, bitter bean「fenugreek
2.41|peppercorn
Additional notes:
Iprickly ash
Iginger
I trigonella foenum-graecum L.Izanthoxylumbungeanummaxim
Izingiberofficinaleroscoe
This standard was proposed by the Bureau of Subsidiary Foodstuffs, Ministry of Commerce of the People's Republic of China. This standard was drafted by the Bureau of Subsidiary Foodstuffs, Ministry of Commerce of the People's Republic of China. The main drafters of this standard were Jiang Renhao, Li Chunyuan and Wang Rongjiang. Approved by the State Bureau of Technical Supervision on February 14, 1991, tender shoots
and fruits
implemented on October 1, 1991
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