FDA regulations frequently cite "common or usual name" of foods in reference to labeling, but I cannot for the life of me figure out how to determine what is a "common or usual name" for anything. How are we supposed to determine this? Are there groups out there in the world doing statistical studies on this kind of thing? Or do we just have to do our best due diligence and cross our fingers?
This is a long standing question that I've had, but I also have a more specific question: Can poblano peppers be declared as "Green Chili Peppers"? They are considered chili peppers and are typically green, but as per above, I don't know how to determine whether this is acceptable. For reference, we are a small- to mid-size copacker, and the poblano peppers would be an ingredient in a retail frozen product.