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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

Reference Title Committee Last modified
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CXS 326-2017Standard for Black, White and Green PeppersCCSCH2021
CXS 327-2017Standard for CuminCCSCH2021
CXS 328-2017Standard for Dried ThymeCCSCH2021
CXS 342-2021Standard for dried oregano CCSCH2021
CXS 343-2021Standard for dried roots, rhizomes and bulbs: Dried or dehydrated ginger CCSCH2021
CXS 344-2021Standard for dried floral parts: Cloves CCSCH2021
CXS 345-2021Standard for dried basilCCSCH2021
CXS 347-2019Standard for dried or dehydrated garlicCCSCH2019