Spices and flavorings are used to add flavor to the product. Spices are any aromatic vegetable substances that are intended to function as contributing flavor to food, rather than as a nutritional substance. Spices may be whole or ground. Flavorings are substances that are extracted from a food, and contribute flavor, such as spice extracts.
“spices” may include one or more of the following: black pepper, red pepper, white pepper, cayenne pepper, jalapeño pepper, ginger, celery, bay leaves, coriander, thyme, allspice, nutmeg, cloves, anise, marjoram, fennel, oregano, basil, chili pepper, savory, sage, cumin, mustard.
“natural flavor”, “flavor”, or “flavorings” may include one or more of the following: spices (e.g., black pepper, basil, and ginger), spice extracts, essential oils, oleoresins, onion powder, garlic powder, celery powder, onion juice, and garlic juice.