Codex Committee on Spices and Culinary Herbs

The fifth session of the Codex Committee on Spices and Culinary Herbs began virtually. India has hosted the event and Spices Board India has served as the secretariat of the Committee.

Inaugurating the fifth session of the Codex Committee on Spices and Culinary Herbs (CCSCH) established under Codex Alimentarius Commission (CAC), Ms. Rita Teaotia, Chairperson, Food Safety and Standards Authority of India (FSSAI), described the risk of unscrupulous and intentional adulteration of spices through substitution due to their high economic value.

Underlining the importance of safe and quality food amidst the pandemic situation, Ms. Rita Teaotia, said that the regulatory bodies need to be more vigilant to ensure food safety and quality.  

Codex Committee on Spices and Culinary Herbs

At the present session, the committee has considered the quality standards for dried or dehydrated forms of Ginger, Cloves, Saffron and two culinary herbs, Oregano & Basil at step seven, besides Nutmeg and Chilli peppers & Paprika. There are also three proposals for new work, viz. Cardamom, Turmeric and prioritized group standard for spices in the form of dried fruits and berries.

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 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 has been successful in developing harmonised global Codex standards for spices and herbs. In its past four sessions, the committee developed and finalized standards for four spices, viz. dried or dehydrated forms of black/white/green pepper, cumin, thyme, and garlic.  

About Codex Alimentarius Commission

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.

About Food Safety and Standards Authority of India (FSSAI)

Food Safety and Standards Authority of India (FSSAI) is an autonomous statutory body established under the Food Safety and Standards Act, 2006 (FSS Act). FSSAI is under administrative control of the Ministry of Health & Family Welfare, Government of India.

Functions of Food Safety and Standards Authority of India (FSSAI)

  • Set standards of food products
  • Develop safe food practices
  • Advise government in framing the policies
  • License food businesses
  • Set procedures and guidelines for laboratories in food businesses
  • Ensure compliance through inspections
  • Test food for standards
  • Train and build capacity
  • Citizens Outreach- create awareness among the public

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