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Highlights

The 8th Session of the Committee on Spices and Culinary Herbs will be held in Guwahati, Assam, India during 13-17 October, 2025. The Sessions will take place at hotel Vivanta Guwahati.The Sessions will be conducted in English, French, Spanish and Arabic with simultaneous interpretation. The plenary sessions will be streamed live online.

About Us

Codex committee on Spices and culinary herbs(CCSCH), is an exclusive committee for spices and culinary herbs to elaborate standards in harmonization with worldwide standards.The committee was established in July 2013 by the CAC atits 36th meeting held at Rome. India is the host country and Spices Board, Kochi act as the secretariat for CCSCH.

More Details

CODEX NEWS

CCSCH8 session is scheduled during 13-17 October, 2025 at Guwahati, Assam
CCSCH8 report adoption will be on 17 October, 2025
Click here to go to CCSCH8 page on Codex website
Click here to download CCSCH8 provisional agenda
Click here to see information for delegates in the CCSCH8 webpage
Draft standards under consideration at step 6/7 - Draft standard for spices in the form of dried fruits and berries - Requirements for vanilla
Draft standards under consideration at step 3/4 : Draft standard for spices in the form of dried fruits and berries - Requirements for large cardamom
Draft standards under consideration at step 3/4 : Draft standard for spices in the form of dried barks - Requirements for cinnamon
Draft standards under consideration at step 3/4 : Draft standard for spices in the form of dried seeds - Requirements for coriander
Draft standards under consideration at step 3/4 : Draft standard for herbs - Requirements for sweet marjoram

Standards, EWGS, Sessions

Title	Refence Number	Year of adoption / modification
Standard for Black, White and Green Peppers (Click here)	CXS 326-2017	2017
Standard for Cumin (Click here)	CXS 327-2017	2017
Standard for dried Thyme (Click here)	CXS 328-2017	2017
Standard for dried Oregano (Click here)	CXS 342-2021	2021
Standard for dried roots, rhizomes and bulbs: dried or dehydrated Ginger (Click here)	CXS 343-2021	2021
Standard for dried floral parts: Cloves (Click here)	CXS 344-2021	2021
Standard for dried Basil (Click here)	CXS 345-2021	2021
Standard for dried garlic (Click here)	CXS 347-2019	2019
Standard for Dried Seeds – Nutmeg (Click here)	CXS 352-2022	2022
Standard for Dried or Dehydrated Chilli Pepper and Paprika (Click here)	CXS 353-2022	2022

Title	Committee	Chair/ Co-chair details
Draft standard for dried saffron	CCSCH6	Chair : Turkey Co-chair : Greece
Draft standard for dried nutmeg	CCSCH6	Chair : Indonesia Co-chair : India
Proposed draft standard for dried chili pepper and paprika	CCSCH6	Chair : India
Proposed draft standard for small cardamom	CCSCH6	Chair : India Co-chair : Iran
Proposed draft standard for spices derived from dried fruits and berries-India to Co-Chair (to be chaired by USA)	CCSCH6	Chair : USA Co-chair : India
Proposed draft requirements for turmeric	CCSCH6	Chair : Iran Co-chair : India
Update to the template for the spices and culinary herbs (SCH) standards	CCSCH6	Led by : USA

Meeting	Place	From	To	Document
CCSCH7	Kochi, Kerala, India	29/01/2024	02/02/2024	Agenda \| Report
CCSCH6	Virtual	26/09/2023	30/09/2023	Agenda \| Report
CCSCH5	Virtual	21/04/2021	29/04/2021	Agenda \| Report
CCSCH4	Thiruvananthapuram, Kerala India	21/01/2019	25/01/2019	Agenda \| Report
CCSCH3	Chennai, India	06/02/2017	10/02/2017	Agenda \| Report
CCSCH2	Goa, India	14/09/2015	18/09/2015	Agenda \| Report
CCSCH1	Kochi (Cochin), Kerala	11/02/2014	14/02/2014	Agenda \| Report