Spices committee serves up new standards on Saffron, Nutmeg and Chilli Peppers and Paprika

About CCSCH

The Codex Committee on Spices and Culinary Herbs (CCSCH) was established in 2013, following a proposal from the Indian delegation at the 35th session of the Codex Alimentarius Commission (CAC) in 2012, to establish a subsidiary body of the Codex Alimentarius Commission “on spices, aromatic herbs and their formulations”.

CAC agreed to establish the Codex Committee on Spices and Culinary Herbs (CCSCH), hosted by India, noting the need for international harmonized standards to prevent barriers to international trade and the benefit to small farmers and developing countries. The name of the Committee reflects the fact that the herbs to be considered are limited to those for culinary purposes and not for use as food additives or other purposes.

With a comprehensive list of commodities to consider, CAC in 2017 supported developing group standards for spices and culinary herbs based on plants parts e.g. fruits and berries, seeds, leaves etc with a view to optimizing the use of resources and expediting the Committee’s work.

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Spices committee serves up new standards on Saffron, Nutmeg and Chilli Peppers and Paprika

Oct 9, 2022, 11:26 by System

The sixth session of the Codex Committee on Spices and Culinary Herbs will send standards for Saffron, Nutmeg and Chilli peppers and paprika for final adoption by the Codex Alimentarius Commission in November 2022.

A spokesperson for the Indian delegation said of the work on chili peppers: “There is high hope now for harmonized national standards across the globe for this very valuable and ubiquitous spice.”

Chairperson Dr M.R. Sudharsan, India, said the achievements of the meeting were a source of pride for all present and marked another successful and virtual session for the committee. Operating online had provided “an opportunity for wider participation,” he said, despite the challenges presented by delegates being in different time zones and he was heartened by the positive engagement.

The committee also made progress on standards for cardamom and a group standard for spices derived from dried fruits and berries. “There is clarity on how to proceed with future group standards,” said Sudharsan, looking forward to active participation from Members and Observers in the technical groups that will now continue work on other spices including tumeric.

Learn more

Read the final report including the standards themselves on the CCSCH6 meeting page