Standard for dried floral parts: Cloves

1Scope

This standard applies to plant products in their dried or dehydrated form as spices, defined in Section 2.1: “Product definition”, offered for direct consumption, as an ingredient in food processing, or for repackaging if required. It excludes the product for industrial processing.

2Description

2.1Product definition

Dried cloves are 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

2.2Styles

Dried cloves may be:

•whole; and

•ground/powdered (without any added matter).

3Essential composition and quality factors

3.1Composition

Product as described in Section 2: “Description” shall conform to the requirements contained in Annex I and Annex II.

3.2Quality factors

3.2.1Odour, flavour and colour

The product shall have a characteristic odour, flavour and colour, which can vary depending on geoclimatic factors/conditions, and shall be free from any foreign odour, flavour and colour, especially from rancidity and mustiness.

3.2.2Chemical and physical characteristics

The generic product shall comply with the requirements specified in Annex I (Table A1: “Chemical characteristics”) and Annex II (Table A2: “Physical characteristics”). The defects allowed must not affect the general appearance of the product as regards to its quality, keeping quality and presentation in the package.

3.2.3Classification (optional)

If traded as classified, the provisions in Annex I and Annex II apply as minimum requirements.

4Food additives

Anticaking agents listed in Table 3 of the General standard for food additives (CXS 192-1995)¹ are acceptable for use in the ground/powdered form of the foods conforming to this standard.

5Contaminants

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)² and any other relevant Codex Alimentarius texts.

The products covered by this standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.

6Hygiene

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),³ Annex III: “Spices and dried culinary herbs” in the Code of hygienic practice for low-moisture foods (CXC 75-2015),⁴ and other relevant Codex Alimentarius texts.

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).⁵

7Weights 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.

8Labelling

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).⁶ In addition, the following specific provisions apply:

8.1Name of the product

The common name of the product shall be as described in Section 2.1: “Product definition”.

The name of the product may include an indication of the style as described in Section 2.2: “Styles”.

Trade name, variety or cultivar may be listed on the label.

8.2Country of origin and country of harvest

Country of origin shall be declared.

Country of harvest (optional).

Region of harvest and year of harvest (optional).

8.3Labelling of non-retail containers

The labelling of non-retail containers should be in accordance with the General standard for the labelling of non-retail containers in foods (CXS 346-2021).⁷

9Methods of analysis and sampling

For checking compliance with this standard, the methods of analysis and sampling contained in the Recommended methods of analysis and sampling (CXS 234-1999)⁸ relevant to the provisions in this standard shall be used.

Table A1: Chemical requirements of dried floral parts – cloves ` ANNEX I

Product           Style                  Total ash                  Acid insoluble ash          Moisture content     Volatile oils ml/100 g (min)          Crude fibre,
                                  % w/w (max) on dry basis       % w/w (max) on dry basis        % w/w (max)                 on dry basis                  % w/w (max)

                  Whole                      7                            0.5                         12                          17                           13

Dried clove

Ground                      7                            0.5                        10                           14                           13

Table A2: Physical requirements of dried floral parts – cloves ANNEX II

Product           Style           Mammalian and/         Live insects           Mould visible    Insect defiled/     Extraneous          Foreign matterc        Defects
                                  or other excretaa   count/100 g (max)         % w/w (max)         Infested          matterb             % w/w (max)      (Headlessd/Mothere/
                                   (w/w)/ mg/kg,                                                  % w/w (max)       % w/w (max)                                 Khokerf)
                                       (max)                                                                                                                  % w/w (max)

                  Whole                 10                   0                      1                 1                 1                      1                    5/6/5

Dried clove

Ground                N/A                   0                     N/A                1                 1                      1                    N/A

Notes:

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 mean zero. a. Excreta from other animals such as reptiles and birds. b. Extraneous matter: Vegetative matter associated with the plant from which the product originates but not accepted as a part of the final product. c. Foreign 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. d. Headless clove: Clove consisting of only the receptacle and sepals, and which has lost the dome-shaped head. e. Mother clove: Fruit of the clove tree (Syzygium aromaticum) in the form of an ovoid brown berry surmounted by four incurved sepals. f. Khoker 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.

Referenced texts

1General standard for food additives (CXS 192-1995).

2General standard for contaminants and toxins in food and feed (CXS 193-1995).

3General principles of food hygiene (CXC 1-1969).

4Code of hygienic practice for low-moisture foods (CXC 75-2015).

5Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).

6General standard for the labelling of pre-packaged foods (CXS 1-1985).

7General standard for the labelling of non-retail containers in foods (CXS 346-2021).

8Recommended methods of analysis and sampling (CXS 234-1999).

Codex Alimentarius

A collection of international food standards developed to protect consumer health and ensure fair practices in the food trade. Codex standards are adopted by the Codex Alimentarius Commission, an intergovernmental body with 189 Members, established by FAO and WHO. The standards are recognized by the World Trade Organization as the benchmark for the safety of internationally traded food.

Codex Secretariat Contacts

codex@fao.org codexalimentarius.org x.com/FAOWHOCodex youtube.com/@UNFAO

Food and Agriculture Organization of the United Nations Rome, Italy

FAO and WHO. 2026. Standard for dried floral parts: cloves. Codex Alimentarius Standard, No. CXS 344-2021. Codex Alimentarius Commission. Rome. https://openknowledge.fao.org/handle/20.500.14283/cd9046en

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