5th session of Codex Committee on Spices and Culinary Herbs

The Codex Committee on Spices and Culinary Herbs (CCSCH) has finalised and recommended quality standards for four spices; cloves, oregano, basil, and ginger, during its fifth session held virtually from 20th -29th April 2021. The committee forwarded these four new standards to the Codex Alimentarius Commission (CAC) for adoption.

About Codex Committee on Spices and Culinary Herbs (CCSCH)
To develop and expand worldwide standards for spices and culinary herbs, and to consult with other international organisations in the standards development process Codex Committee on Spices and Culinary Herbs (CCSCH) was formed in 2013 with support of more than a hundred countries with India as the host country and Spices Board India as the Secretariat for organising the sessions of the committee.

• Since its inception, the Codex Committee on Spices and Culinary Herbs (CCSCH) has been successful in developing harmonised global Codex standards for spices and herbs.
• This committee is mandated to elaborate worldwide, science-based quality standards for spices and culinary herbs, in accordance with the Codex principles of consumer protection and fair trade practices. 

About Codex Alimentarius Commission (CAC)
Set up in 1963, the Codex Alimentarius Commission (CAC) is an intergovernmental body established jointly by the UN’s Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO), within the framework of the Joint Food Standards Programme to protect the health of consumers and ensure fair practices in the food trade.