ANNEX IV
List of source materials to which restrictions apply for their use in the production of flavourings and food ingredients with flavouring properties
Part A: Source materials which shall not be used for the production of flavourings and food ingredients with flavouring properties
Source material | |
Latin name | Common name |
Tetraploid form of Acorus calamus L. | Tetraploid form of Calamus |
Part B: Conditions of use for flavourings and food ingredients with flavouring properties produced from certain source materials
Source material | Conditions of use | |
Latin name | Common name | |
Quassia amara L. and Picrasma excelsa (Sw) | Quassia | Flavourings and food ingredients with flavouring properties produced from the source material may only be used for the production of beverages and bakery wares |
Laricifomes officinales (Vill.: Fr) Kotl. et Pouz or Fomes officinalis | White agaric mushroom | Flavourings and food ingredients with flavouring properties produced from the source material may only be used for the production of alcoholic beverages |
Hypericum perforatum L. | St John’s wort | |
Teucrium chamaedrys L. | Wall germander | |