2._8950-BS-0268521.pdf

State of California Bid Specification

Herbs, Spices, Seasoning, Table Salt, and Baking Cocoa

8950-BS-0268521

Attachment 2

Silahua, F. Page 1 of 9 Jul. 29, 2025

Document Summary Detail Type Detail Event ID/Solicitation 0000036233/FAU26-89-35 Commodity Herbs, Spices, Seasoning, Table Salt, and Baking Cocoa Task No. SCTASK0452675 Bid Specification Request RITM0268521 Specification Date July 29, 2025 Agency Name Statewide

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Table of Contents Document Summary Table of Contents

1.0 SCOPE

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS

3.0 TECHNICAL REQUIREMENTS

3.6.1 Herbs, spices and table salt

3.6.2 Seasonings (Blends)

Table 1: Chili Powder Seasoning Table 2: Poultry Seasoning

3.6.3 Baking Cocoa

4.0 ANALYTICAL REQUIREMENTS

Table 3: Analytical Requirements

5.0 PRESERVATION, PACKAGING, LABELING and MARKING

6.0 ACCEPTANCE and TESTING

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1.0 SCOPE

This bid specification identifies requirements for ground herbs, ground spices, seasonings (blends), table salt, and baking cocoa suitable for use by State of California Institutions.

Garlic powder is referenced in terms of a flavoring not a food.

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS

2.1 The products shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace.

2.2 The products shall be prepared in accordance with the 21 CFR §110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.

2.3 The product shall comply with the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.

2.4 The products shall be produced, processed, and packaged by facilities operating under current licenses in good standing and in compliance with USDA or CDFA food safety requirements.

2.5 The products shall meet the requirements for trans-fat in accordance with the Food and Drug Administration (FDA) guidelines, limiting the amount per serving to less than 0.5 grams.

3.0 TECHNICAL REQUIREMENTS

3.1 All products of the same type shall be uniform in texture and shall possess an odor and well-balanced flavor typical of its type. No off-flavors or off-odors shall be detectable. Milled products shall be uniformly ground.

3.2 Any product contaminated with foreign materials, such as glass, insects, filth, metal, paint or other deleterious material shall be cause for rejection of the lot. A lot is defined as all spices of the same type delivered at one location in one delivery.

3.3 “Generics” or products not identified by brand or a manufacturer and product number are not acceptable.

3.4 Spices shall be made from the true aromatic vegetable substances from which no portion of any volatile or other principal flavoring has been removed and shall be free from artificial coloring, exhausted spices, adulterants and impurities.

3.5 Analytical data verifying compliance with the requirements of this specification shall be available at any time upon request by the State.

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3.6 The products shall be as described below:

3.6.1 Herbs, spices and table salt.

3.6.1.1 Allspice, ground.

Ground allspice shall be derived from dried, nearly ripe fruit of Pimenta officinalis Lindl and shall possess a fragrant, clove-like aroma, a strong aromatic, pungent, clove-like flavor and a dark reddish-brown color.

3.6.1.2 Cinnamon, ground and fortified.

Fortified, ground cinnamon shall possess a natural cassia or cinnamon base. Fortified cinnamon shall possess an addition of encapsulated essential oil of cinnamon or cassia, or combination thereof.

• Batavia cassia shall be derived from the bark of cultivated varieties of Cinnamomum burannii Blume.

• Saigon cassia shall be derived from bark of cultivated varieties of Cinnamomum loureirii Nees.

• Korintji cassia shall be derived from bark of cultivated varieties of Cinnamomum bunanii Blum.

3.6.1.3 Cloves, ground.

Ground cloves shall be derived from Carvophvllus aromaticus L.

plant and shall possess a strong aromatic odor, a hot pungent flavor, and dark reddish-brown color.

3.6.1.4 Cumin, ground.

Ground cumin shall be derived from dried seeds of Cuminum cyminum L. and shall possess a strong, distinctive aromatic odor and flavor and a yellow-brown color.

3.6.1.5 Garlic, ground (powder).

Ground garlic shall be derived from dried bulbs of the garlic plant, Allium Sativum and shall possess a strong aromatic odor, with an aromatic, pungent flavor and a white to off-white color.

3.6.1.6 Ginger, ground.

Ground ginger shall be derived from dried root or rhizome of Zingiber officinale Roscoe and shall possess an aromatic odor, with an aromatic, pungent flavor, and a tan to pale brown color.

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3.6.1.7 Mustard flour.

Mustard flour shall be derived from the endosperm of the seed of a blend of Brassica hirta, Brassica iuncea or Brassica alba and shall possess a characteristic odor and flavor and a yellow color.

3.6.1.8 Nutmeg, ground.

Ground nutmeg shall be derived from dried kernel of Myristica fragrans Houtt and shall possess a strong aromatic odor, a warm slightly bitter flavor, and a yellow-brown color.

3.6.1.9 Italian Oregano (Mediterranean), ground.

Ground oregano shall be derived from dried leaves of Origanum vulgare L. plant and shall possess a strong camphoraceous aroma, a pungent slightly bitter flavor, and an olive to green-brown color.

Mexican oregano (Lippia Graveolens) is not an acceptable substitute.

3.6.1.10 Paprika, ground.

Ground paprika shall be derived from dried red ripe fruit of Capsicum annuum L. and shall possess a sweet, non-pungent or pungent flavor, and a bright orange to red color. Color shall be a minimum of 110 ASTA units.

3.6.1.11 Pepper, Black, medium-course (table) ground.

Ground black pepper shall be derived from dried immature berries of Piper nigrum L. and shall possess a characteristic penetrating odor, a hot, biting pungent flavor, and a light grey to speckled black-grey color.

3.6.1.12 Pepper, White, medium-fine ground.

Ground white pepper shall be derived from dried mature berries of Piper nigrum L. from which the outer covering or the outer and inner covering have been removed, and shall possess a characteristic penetrating odor, a hot, biting pungent flavor, and a cream-white color.

3.6.1.13 Pepper, Cayenne (Red), fine ground.

Ground red pepper shall be derived from dried, red, ripe fruit of genus Capsicum and shall possess a slightly pungent aroma, characteristic hot flavor typical of the cayenne variety, and a brownish red to red color. Scoville Heat Units (SHU) approximately 40,000.

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3.6.1.14 Table salt, iodized.

The salt shall be white, free-flowing and fine granulated derived from natural salt sources. The salt shall be iodized and conform to the requirements of 21 CFR 100.155.

3.6.2 Seasonings (Blends).

3.6.2.1 Chili powder seasoning.

Chili powder seasoning shall be a reddish-brown powder, shall be free of lumps and shall contain at least the following ingredients:

Table 1: Chili Powder Seasoning Ingredients Minimum content, %* Maximum content, %*

Ground chili pepper 77 82 Salt 8 Cumin 8 Oregano 4 Garlic powder 1

*Recommended values except that salt shall not exceed the value stated above

3.6.2.2 Poultry Seasoning.

Poultry seasoning shall have a uniform color and shall not stratify in layers or be lumpy. It shall have a fragrant aromatic aroma, a warm pungent taste and shall contain at least the following ingredients:

Table 2: Poultry Seasoning Ingredients Minimum content, %* Maximum content, %*

Sage 72 78 Thyme 18 22 Black pepper 4.5 5.5

*Recommended values

3.6.2.3 Barbecue Seasoning.

The barbecue seasoning blend shall be a reddish-brown powder and possess a spicy, salty, slightly sweet flavor with a hint of garlic, onion, and hickory smoke. The barbecue seasoning blend should include, but is not limited to, the following ingredients: spices (celery seed, coriander, black pepper, and red pepper), paprika, salt, onion, and garlic.

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3.6.2.4 Italian Seasoning.

The Italian seasoning shall be pieces of crushed green leaf comprised of a blend of herbs including but not limited to the following ingredients: thyme, rosemary, sage, oregano, and basil, savory or marjoram. The seasoning shall possess a pungent, spicy, slightly bitter flavor.

3.6.3 Baking Cocoa.

3.6.3.1 The baking cocoa shall conform to the Standard of Identity for breakfast cocoa as defined in 21 CFR §163.112, except that the cacao fat content shall be less than 22 percent, but not less than 10 percent by weight.

3.6.3.2 The baking cocoa shall be the un-flavored, un-spiced and un-sweetened style.

3.6.3.3 The baking cocoa shall consist of a well-blended homogeneous mixture that shall be free of lumps.

3.6.3.4 The baking cocoa moisture content shall not exceed the industry standard for proper culinary and long-term storage expectations.

3.6.3.5 The baking cocoa shall disperse readily and shall not stratify nor separate when mixed with a hot liquid.

3.6.3.6 The baking cocoa shall be free of all types of foreign material as can be achieved through good manufacturing practices.

4.0 ANALYTICAL REQUIREMENTS

Analysis shall be made in accordance with the most recent version of the Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC) or the American Spice Trade Association (ASTA), as applicable. Reference AOAC test methods are 962.17 for volatile oil and 941.12 for total ash. Product analysis shall approximate the values in Table 3 below.

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Table 3: Analytical Requirements Varieties Volatile Oil

Minimum, Total Ash Maximum, Pass Through

Particle Size Minimum, %

Sieve No.

Total Fat, %

Allspice 3 6 95 30 Barbecue (blend) Chili Powder (blend) 18 95 20 Cinnamon 1.5 5 80 60 Cloves 15 6 95 25 Cumin 2 9.5 90 30 Ginger 1.5 7 95 35 Italian Seasoning (blend) 90 10 Mustard Flour 0.5 5 95 60 Nutmeg 6.5 3 95 20 Oregano, Italian 1.5 9.5 95 30 Paprika 10.5 95 30 Pepper, Black 1.5 7 95 16 Pepper, White 1 3 95 40 Pepper, Red 8 95 30 Poultry Seasoning (blend) 22 95 30 Garlic Powder Cocoa 98 200 10-22

5.0 PRESERVATION, PACKAGING, LABELING and MARKING

5.1 PRESERVATION.

All products shall be manufactured, packaged and delivered to assure a minimum of 120 (calendar) days post-delivery shelf life for each purchaser. The 120-day period shall start at the time of acceptance by each facility.

5.2 PACKAGING.

5.2.1 Metalized packaging material is not acceptable.

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5.2.2 The products shall be packed in transparent/translucent plastic containers.

Each container shall be sealed with airtight metal-free membrane and shall have a secure screw top preventing accidental product spillage or loss.

5.2.3 The products shall be packed in accordance with the sizes and styles in the solicitation line-item descriptions.

5.2.4 Alternate packaging may be required by the solicitation line-item description.

5.2.5 The shipping cartons shall not exceed 50 pounds and be thoroughly sealed by moisture proof glue or tape. Staples or wire binding are not acceptable.

5.3 LABELING.

As a minimum, the exterior of each shipping case shall be labeled with the product’s name, brand name, net weight, unit count and included a clearly visible end of shelf-life date and a manufacturer’s lot/batch number. If cases contain additional cartons or boxes all information shall be duplicated on each container.

5.4 MARKING.

Each case should include information indicating nutrition facts and ingredients and preparation/cooking instructions.

6.0 ACCEPTANCE and TESTING

6.1 ACCEPTANCE.

At the time of delivery or inspection, the State may review the product to ensure the product meets the requirements set forth in this specification.

6.2 TESTING.

In the event the product does not meet this specification or appears to be substandard, the supplier will be notified, and the State may require the product to be submitted to a qualified lab of the State’s choosing for testing. If the product fails inspection or testing, the supplier shall bear the costs of the analysis.