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Codex Committee on Spices and Culinary Herbs (CCSCH)

FAO/WHO ID No:CX-736
Reference:CX/SCH
Terms of Reference:(a) To elaborate worldwide standards for spices and culinary herbs in their dried and dehydrated state in whole, ground, and cracked or crushed form;
(b) To consult, as necessary, with other international organizations in the standards development process to avoid duplication.
Status:Active
Host:India

Related Standards

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CXS 326-2017Standard for Black, White and Green PeppersCCSCH2022
CXS 327-2017Standard for CuminCCSCH2022
CXS 328-2017Standard for Dried ThymeCCSCH2022
CXS 342-2021Standard for Dried Oregano CCSCH2022
CXS 343-2021Standard for dried roots, rhizomes and bulbs: Dried or dehydrated ginger CCSCH2022
CXS 344-2021Standard for dried floral parts: Cloves CCSCH2022
CXS 345-2021Standard for Dried BasilCCSCH2022
CXS 347-2019Standard for dried or dehydrated garlicCCSCH2022
CXS 352-2022Standard for Dried Seeds – NutmegCCSCH2022
CXS 353-2022Standard for Dried or Dehydrated Chilli Pepper and PaprikaCCSCH2022