Support World Food Safety Day
Page tools
codexalimentarius > Committees > Committee > Related Standards

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
EN
FR
ES
AR
ZH
RU
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 CCSCH2025
CXS 343-2021Standard for dried roots, rhizomes and bulbs: Dried or dehydrated ginger CCSCH2025
CXS 344-2021Standard for dried floral parts: Cloves CCSCH2025
CXS 345-2021Standard for Dried BasilCCSCH2025
CXS 347-2019Standard for dried or dehydrated garlicCCSCH2025
CXS 352-2022Standard for Dried Seeds – NutmegCCSCH2025
CXS 353-2022Standard for Dried or Dehydrated Chilli Pepper and PaprikaCCSCH2025
CXS 359-2024Standard for dried or dehydrated roots, rhizomes and bulbs – TurmericCCSCH2024
CXS 358-2024Standard for spices derived from dried or dehydrated fruits and berries - Allspice, juniper berry and star anise CCSCH2024
CXS 357-2024Standard for spices derived from dried or dehydrated fruits and berries – Small cardamomCCSCH2024
CXS 351-2022Standard for dried floral parts –saffronCCSCH2025