"Flavoring" means a substance that contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional.
"Ingredient" means something that enters into a compound or is a component part of any combination or mixture.
"Seasoning" means salt, pepper, herbs, or spices.
HRS § 486-120.5