T/CQAAS 011-2023 Active

Main Technical Content: 3. Terms and Definitions The following terms and definitions apply to this document. 3.1 Green Pepper The fruit of the Zanthoxylum schinifolium Sieb. et Zucc plant, which is green to gray-green in color. 3.2 Jiangjin Pepper Green pepper produced within the protected geographical indication area of Jiangjin Pepper. 3.3 Unopened Green Pepper Green pepper with unopened or incompletely opened fruit shells and seeds that cannot naturally detach. 3.4 Open Green Pepper Green pepper that has undergone drying treatments such as airing or roasting, with the seeds completely naturally detached and the fruit shells open. 3.5 Roasted Green Pepper Green pepper dried by mechanical or oven roasting. 3.6 Branched Roasted Green Pepper Green pepper harvested with branches and dried by roasting. 3.7 Inherent Impurities Impurities originating from the Zanthoxylum schinifolium plant, including fruit stalks, pepper leaves, pepper seeds, and fallen debris. 3.8 Extraneous Impurities All substances (such as debris and dust) other than those from the Zanthoxylum schinifolium plant. 3.9 Moldy Pepper Pepper affected by mold, discolored, or showing mold growth. 3.10 Black Pepper Pepper with a darkened color but free from mold or spoilage. 3.11 Dyed Pepper Pepper treated with dyes. 3.12 Fried Pepper Pepper extracted with capsicum oleoresin or fried. 3.13 Alkaline Pepper Fresh green pepper treated with alkali solution and dried. 3.14 Salted Pepper Pepper treated with salt. 3.15 Discolored Pepper Pepper with significantly different color from the same grade. 3.16 Substandard Pepper Over-fried pepper, alkaline pepper, salted pepper, fried pepper, and stick pepper. 3.17 Fresh Pepper Fresh pepper harvested and free from dried leaves, stems, or spines. 3.18 Fresh Mao Pepper Fresh pepper with partial fresh leaves, fruit stems, or spines. 3.19 Clean Fresh Pepper Fresh pepper free from dried leaves, ste