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Herbs. Discussion - Composition. 226. 8.2. Spices - Seeds This Manual covers nine food groups which include most of the foods consumed. METHOD. PAGE NO. Spices and Condiments. 2. 1.0 Preparation of Sample. 2. 2.0. Determination of Extraneous Matter and. The books on " Hand Book of Food Analysis ” and “ Manual of Indian Spices " are approved as guide books for public analysis ' examination by DGHS Report on spices and other condiments . J.Assoc . off . Anal . Chem . 50 , 831 . DGHS ( 1988 ) “ Added starch determination by enzyme hydrolysis " . Manual 2004, Woodhead Publishing Ltd 4 Handbook of herbs and ss Table 1.4 Spices and herbs (1998),PFA Specifications, upto 1997–98, DGHS, Ministry of Health,DGHS Manual. Preservative. 1)Sorbic Acid and its sodium photasium, calcium salts. 1)NMT 3000 ppm. DGHS Manual/AOAC, 18th Edn. 2005, 974.10. 2)Nisin. 24.0. Method for capsaicin content in chilli powder. 40. 25.0. Method for measuring colour value in chillies. 45. Page 4. SPICES AND CONDIMENTS 2015. 2. MANUAL