STANDARD FOR DRIED FLORAL PARTS: CLOVES

CXS 344-2021

Adopted in 2021.
 CXS 344-2021 2

1. SCOPE
This Standard applies to plant products in their dried or dehydrated form as spices, defined in Section 2.1
below, offered for direct consumption, as an ingredient in food processing, or for repackaging if required. It
excludes the product for industrial processing.
2. DESCRIPTION
2.1 Product definition
Dried cloves is a product obtained from the dried floral part of the plant (clove nail) as described in Table 1.
Table 1. Common and scientific name of dried cloves

Common name Scientific name

Dried cloves Syzygium aromaticum (L.), Merrill & Perry

2.2 Styles
Dried cloves may be:
- Whole
- Ground/powdered (without any added matter)
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Composition
Product as described in Section 2 above shall conform to the requirements contained in Annexes I and II.
3.2 Quality factors
3.2.1 Odour, flavour and colour
The product shall have a characteristic odour, flavour and colour, which can vary depending on geo-climatic
factors/conditions, and shall be free from any foreign odour, flavour, and colour especially from rancidity and
mustiness.
3.2.2 Chemical and physical characteristics
The generic product shall comply with the requirements specified in Annex I (Chemical Characteristics –
Table 2) and Annex II (Physical Characteristics-Table 3). The defects allowed must not affect the general
appearance of the product as regards to its quality, keeping quality and presentation in the package.
3.2.3 Classification (Optional)
If traded as classified, the provision in Annexes 1and II applies as minimum requirements.
4. FOOD ADDITIVES
Anticaking agents listed in Table 3 of the General Standard for Food Additives (CXS 192-1995) are acceptable
for use in powdered form of the foods conforming to this standard.
5. CONTAMINANTS
5.1 The products covered by this Standard shall comply with the maximum levels of the General Standard for
Contaminants and Toxins in Food and Feed (CXS 193-1995) and any other relevant Codex texts.
5.2 The products covered by this Standard shall comply with the maximum residue limits for pesticides established
by the Codex Alimentarius Commission.
6. HYGIENE
6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in
accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969), the Code
of Hygienic Practice for low moisture foods (CXC 75-2015) Annex III on Spices and dried culinary herbs and
other relevant Codex texts.
6.2 The products should comply with any microbiological criteria established in accordance with the Principles and
Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997).
7. WEIGHTS AND MEASURES
Containers shall be as full as practicable without impairment of quality and shall be consistent with a proper
declaration of contents for the product.
 CXS 344-2021 3

8. LABELLING
8.1 The products covered by the provisions of this Standard shall be labelled in accordance with the General
Standard for the Labelling of Pre-packaged Foods (CXS 1-1985). In addition, the following specific provisions
apply:
8.2 Name of the Product
8.2.1 The common name of the product shall be as described in Section 2.1
8.2.2 The name of the product may include an indication of the style as described in Section 2.2.
8.2.3 Trade name, variety or cultivar may be listed on the label.
8.3 Country of origin and country of harvest
8.3.1 Country of origin shall be declared.
8.3.2 Country of harvest (optional)
8.3.3 Region of harvest and year of harvest (optional)
8.4 Labelling of non-retail containers
Information for non-retail containers shall be given either on the container or in accompanying documents,
except that the name of the product, lot identification, and the name and address of the manufacturer, packer,
distributor or importer, as well as storage instructions, shall appear on the container. However, lot identification,
and the name and address of the manufacturer, packer, distributor or importer may be replaced by an
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
9. METHODS OF ANALYSIS AND SAMPLING
9.1 Methods of Analysis*
As described in Annex III, Table 4
9.2 Sampling Plan
To be developed.
CXS 344-2021 4

Annex I
Table 2 Chemical requirements of dried floral parts-cloves

Product Style Total Ash Acid Insoluble Ash Moisture Content Volatile Oils ml/100g (min) Crude fibre,
%w/w (max) on dry basis % w/w (max) on dry basis % w/w (max) (on dry basis) % w/w (max)

Dried clove Whole 7 0.5 12 17 13

Ground 7 0.5 10 14 13

Annex II
Table 3 Physical requirements of dried floral parts-cloves

Product Style Mammalian or/and Live Insects Mold Visible Insect defiled/ Extraneous Foreign matter2 Defects
other excreta* Count/100 g %w/w (max) Infested matter1 %w/w (max) (Headless3/Mother4/
(w/w)/ mg/Kg,(max) (max) %w/w (max) %w/w (max) Khoker5)
% w/w (max)
Dried Whole 10 0 1 1 1 1 5/6/5
clove
Ground N/A 0 N/A 1 1 1 N/A
1 Extraneous matter: Vegetative matter associated with the plant from which the product originate but not accepted as a part of the final product2Foreign matter: Any
visible/detectable objectionable foreign matter or material not usually associated with the natural component of the spice plant such as sticks, stones, burlap
bagging, metal, etc.
3 Headless Clove: Clove consisting of only the receptacle and sepals and which has lost the dome-shaped head.
4 Mother Clove: Fruit of the clove tree (Syzygium aromaticum) in the form of an ovoid brown berry surmounted by four incurved sepals.
5Khoker Clove: Clove having undergone fermentation as a result of incomplete drying, as evidenced by its pale brown colour, whitish mealy appearance and often
wrinkled surface.
N/A Not Applicable, means that this form of the above product has not been evaluated for this provision, and currently we do not have values. N/A does not refer to
zero.
*Excreta from other animals such as reptiles and birds
CXS 344-2021 5

Annex III
Table 4. Methods of Analysis

Parameter Method Principle Type1

Moisture ASTA 2.0 Distillation I
Volatile oil ISO 6571 Distillation I
Volumetry
Total ash (dry basis) ISO 928 Gravimetry I
Acid Insoluble Ash ISO 930 Gravimetry I
Extraneous matter ISO 927 Visual I
Gravimetry
Foreign matter ISO 927 Visual I
Gravimetry
Insect damage ISO 927 Visual Examination IV
Method V-8 Spices, Visual Examination
Condiments, Flavors and IV
Crude Drugs
Insects/Excreta/Insect ISO 927 Visual Examination IV
fragments
Crude fibre ISO 5498 Gravimetry I
Mould visible Method V-8 Spices, Visual Examination IV
Condiments, Flavours and
Crude Drugs
Live insect ISO 927 Visual Examination IV
Mammalian or/and Other Method V-8 Spices, Visual Examination IV
excreta Condiments, Flavours and
Crude Drugs
1 According to the definition of “types of method of analysis” as per Codex Procedural Manual Section II
*Latest edition or version of the approved method should be used