The seventh meeting of the Codex Committee on Spices and Culinary Herbs (CCSCH7), which is hosted by the Government of India, has concluded in Kochi, Kerala, India, with agreement to forward three texts to the Codex Alimentarius Commission (CAC) for adoption, and to start new work on four different spices or culinary herbs.

The Committee agreed to forward to CAC47 for final adoption the draft standard for dried small cardamom (at Step 8), the draft standard for spices in the form of dried or dehydrated fruits and berries: part A – requirements for allspice, juniper berry, star anise (at Step 8), and the proposed draft standard for turmeric (at Step 5/8).

CCSCH7 also agreed  that new work should start on  standards for sweet marjoram (proposed by Egypt),  coriander (proposed by India), large cardamom (proposed by Bhutan and Nepal), and  cinnamon (proposed by Brazil) and submitted these new work proposals for approval by CAC47.

The Committee has adopted an innovative approach to developing standards, by grouping the many spices and culinary herbs into six categories according to  the part of the plant from which they are derived. This makes it possible for CCSCH to work towards group standards for hundreds of spices and culinary herbs in a reasonable time frame, facilitating their development and ultimately contributing to their safer trade.

Following adoption of the report, the Chairperson, Dr M. R. Sudharshan, thanked delegates and the Codex Secretariat and praised the commitment and hard work that has gone into the development of CCSCH texts. As delegates applauded the conclusion of this year’s meeting, Dr Sudharshan commented “We’ve had to wait five long years to see your clapping!” as he alluded to the two meetings held virtually during the COVID-19 pandemic. The physical meeting in Kerala also celebrated the 10th anniversary of the CCSCH, which was established in 2013.

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CCSCH7 webpage