PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 9 9 
Second  Edition  
2018-mm-dd 
 
 Reference number  
DUS DEAS 9 9: 2017  
© UNBS 201 8 
  
Spices and condiments — Terminology 
 PUBLIC REVIEW DRAFTDUS DEAS 99: 2017 
ii                © UNBS  2018 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2018 
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 PUBLIC REVIEW DRAFTDUS DEAS 99: 2017 
© UNBS  2018 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, DUS DEAS 99: 2017 , Spices and condiments — Terminology,  is identical with  and 
has been reproduced from an East African Standard , DEAS 99: 2017, Spices and condiments — 
Terminology , and adopt ed as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and agriculture 
Subcommittee SC 4 , Fruits , Vegetables, Spices and related products. 
Wherever the words , “East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  PUBLIC REVIEW DRAFT
 DEAS 99: 2017  
ICS 67.220.10  
 
© EAC 2017                                                                                                                          Second Edition 2017 
 DRAFT EAST AFRICAN STANDARD 
Spices and condiments — Terminology 
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 99: 2017 
ii © EAC  2017  – All rights reserved  
 Copyright notice 
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participants in the EAC standards development process is permitted without prior permission from EAC, 
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted. 
 PUBLIC REVIEW DRAFTDEAS 99: 2017  
© EAC 2017  – All rights reserved  iii 
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community .  
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
The committee responsible for this document is Technical Committee EASC/TC 006, Spices culinary herbs 
and condiments . 
This seco nd edition cancels and replaces th e first edition (EAS 99:1999), which has been technically revised. 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. PUBLIC REVIEW DRAFTDEAS 99: 2017 
iv © EAC  2017  – All rights reserved  
 Introduction 
This East African Standard specifies the different plants classified under spices and condiments and which 
have been recommended for use in the preparation of spices and condiments 
Most of the plants that appear in the list are those that are commonly used and those that are grown in the 
region. 
The different plants are given both in their botanical names and English names some of the Swahili 
corresponding names are not given due to ambiguity in translation. 
 PUBLIC REVIEW DRAFTDRAFT EAST AFRICAN STANDA RD DEAS 99: 2017  
 
© EAC 2017  – All rights reserved  1 
 Spices and condiments — Terminology 
1 Scope  
This Draft East African Standard provides the list of botanical names of plants classified under spices and 
condiments. 
This standard also gives the part of the plant used, the common English and available Swahili names of 
spices and condiments imported and those grown in the country. 
2 Normative references  
There are no normative references in this document. 
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply. 
2.1 
spices 
are fresh or dried plant parts such as seed, fruit, root, bark or leaves of the plant either in whole or ground 
form used in small quantities to season or flavor food  
2.2 
condiments 
are pungent, hot or fatty substances or a mixture of each used in small quantities in food to improve flavour  
2.3 
masala 
the term for an aromatic mixture of spices and/or condiments  
The list of spices and condiments together with their botanical, common English and Swahili names and the 
part used as the spice or condiment are given in Table 1. 
 PUBLIC REVIEW DRAFTDEAS 99: 2017 
2 © EAC  2017  – All rights reserved  
  
Table 1 — List of spices and condiments 
S/No.  Botanical  English  Swahili  Part used  
1)  Allium cepa Linnaeus  Onion  Kitunguu maji  Bulb 
2)  Allium sativum 
Linnaeus  Garlic  Kitunguu thaumu/ saumu  Bulb 
3)  Anethum graveolens 
Linnaeus  Dill seed  Binzari nene  Fruit 
4)  Apium graveolens 
Linnaeus  Celery seed/Garden 
celery  - Fruit, Root, Leaf  
5)  Brassica nigra 
Linnaeus  Black mustard  Haradali  Seed  
6)  Capsicum frutescens 
Linnaeus  Chillies  Pilipili hoho/Kali  Fruit 
7)  Capsicum annuum 
Linnaeus  Capsicum or (Sweet 
pepper)  Pilipili tamu/ Mboga  Fruit 
8)  Carum carvi Linnaeus  Caraway seed  Kisibiti  Fruit 
9)  Cinnamomum 
zeylanlcum Blume  Cinnamon  Mdalasini  Bark, Leaf  
10)  Coriandrum Sativum  
Linnaeus  Coriander  Kasubara or  Mgiligilani  Leaf and seed  
11)  Crocus sativus 
Linnaeus  Saffron  Zafarani  Stigma  
12)  Cum inum cymmum 
Linnaeus  Cumin seed  Binzari 
nyembamba/Uzile/Jeera  Fruit 
13)  Curcuma longa 
Linnaeus  Turmeric  Binzari/Manjano  Rhizome  
14)  Elettaria cardamomum 
Maton  Cardamon  lIiki Fruit and seed  
15)  Syzygium aromaticum 
(L) Merril and Perry  Cloves  
Clove stem  Karafuu  
Makonyo  Flower bud, Stem  
16)  Foeniculum vulgare P 
Miller  Fennel  Shamari  Seeds fruits  
17)  Mangifera indica 
Linnaeus  Mango slices or 
powder  Maembe  Unripe fruit  
18)  Mentha spicata 
Linnaeus Hudson  Spear mint  Mnanaa/nanaa  Leaf 
19)  Murraya koenigii 
Linnaeus C  Sprengel  Curry leaves  Mvuje  Leaf 
20)  Myristica fragrans 
Houttun  Nutmeg  Kungumanga  Kernels  PUBLIC REVIEW DRAFTDEAS 99: 2017  
© EAC 2017  – All rights reserved  3 
 S/No.  Botanical  English  Swahili  Part used  
Mace  Basibasi  Aril 
21)  Papever somniferum 
Linnaeus  Poppy seed  - Seed  
22)  Pimpinella anisum 
Linnaeus  Aniseed  - Fruit 
23)  Piper nigrum Linnaeus  Black pepper  
White pepper  
Green pepper  Pilipilimanga  Berry  
24)  Piper Iongum Linnaeus  Long pepper (pipli 
of papal)  Pilipili ndefu  Fruit 
25)  Satureja hortensis 
Linnaeus  Savory  - Leaf and flowering top  
26)  Brassica hirta Moench 
(Synonym Sinapis alba 
Linnaeus)  White mustard  
Yellow mustard  Haradali  Seed  
27)  Thymus vulgaris  Thyme  Zaatari  Leaf and flowering top  
28)  Linnaeus Trigonel/a 
foenum -graecum 
Linnaeus  Fenugreek  
Uwatu  Seed  
29)  Vanilla frangrans Ames 
(Synonym Vanilla 
planifolia Andrews)  Vanilla  Vanila  Pod (fruit)  
30)  Vanilla tahitensis Moore  Vanilla  Vanila  Pod (cur ed fruit)  
31)  Zingiber officiona/e 
Roscoe  Ginger  Tangawizi  Rhizome  
32)  Cymbopogon citrates  Lemon Grass  Mchaichai  Leaf 
33)  Rosmarinus officinalis  Rosemary  Rozi meri  Leaf 
34)  Salvia officinalis, 
Salvia triloba  Sage  - Leaf 
35)  Mentha piperita  Peppermint  Mperemende  Leaf 
36)  Artemisia dracunculus  Tarragon  - Leaf and flowering top  
37)  Alpinia galanga  Galangal  Khulinjani  Rhizome  
38)  Monarda citriodor  Lemon mint  Mpamba wake  Leaf 
39)  Averrhoa carambola 
L. Carambola/Star fruit  Mbilimbi wa kizungu, 
Karambola  Fruit 
40)  Averrhoa bilimbi  Belimbing  Mbilimbi  Fruit 
41)  Origanum vulgare L. Oregano  Mzamda/Zamda  Leaf, flower  
42)  Citrus sinensis  Orange peel  Maganda ya machungwa  Fruit peels  PUBLIC REVIEW DRAFTDEAS 99: 2017 
4 © EAC  2017  – All rights reserved  
 S/No.  Botanical  English  Swahili  Part used  
43)  Citrus limon  Lemon, Lemon peel  Limao, Maganda ya 
limao  Fruit, Fruit peels  
44)  Illicium verum  Star arnise  Kash kas h maua  Fruit 
45)  Pimenta dioica (L.) 
Merr.  J.W.Moore  Pimento, all spice  - Immature fruit, leaf  
46)  Tamarindus indica L. Tamarind  Ukwaju  Fruit 
47)  Citrus aurantifolia  Lime  Ndimu  Fruit 
 
 PUBLIC REVIEW DRAFTDEAS 99: 2017  
© EAC 2017  – All rights reserved  5 
 Bibliography 
[1] IS 1877 - 1985, Spices and condiments. 
 
[2] ISO 676: 1995, Spices and condiments — Botanical nomenclature 
 
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