Codex Committee on Spices and Culinary Herbs (CCSCH) is a global organization dedicated to establishing universal standards for dried, dehydrated, whole, ground, and cracked or crushed herbs and spices. During the fifth session held online from April 20 to 29, 2021, the Food Safety and Standards Authority of India (FSSAI) took the lead as the host, attracting nearly 300 experts from 50 countries.
About the Codex Committee on Spices and Culinary Herbs
- The Committee on Spices and Culinary Herbs was formed in 2013 and was established under Codex Alimentarius Commission (CAC).
- It is the youngest of the Codex Commodity Committees and is Chaired by India and Spices Board India is its Secretariat.
- 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.
Terms of Reference:
- To elaborate worldwide standards for spices and culinary herbs in their dried and dehydrated state in whole, ground, and cracked or crushed form.
- To consult, as necessary, with other international organizations in the standards development process to avoid duplication.
About CCSCH5 – Fifth Session of CCSCH
- Due to the ongoing COVID-19 pandemic, the session was held virtually for the first time.
- The event took place from April 20 to 29, 2021.
- By the end of the session, the committee had finalized and recommended quality standards for four spices; cloves, oregano, basil, and ginger.
- The committee also initiated new work items, including developing Codex standards for small cardamom and turmeric and creating the first group standard for spices that fall under the class ‘dried fruits and berries’.
- India hosted the event, with Spices Board India serving as the Secretariat for organising the sessions.
- One of the key areas of focus was the adoption of the ‘Farm to Fork’ approach to ensure safety and traceability throughout the supply chain.
Read Also: Upper Subordinate Services (PCS) Strategy
