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CCSCH Standards
| 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 |
About CCSCH
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.[Read More…]
Hightlights
The 7th Session of the Committee on Spices and Culinary Herbs will be held in Kochi, Kerala, India during 29th January to 2nd February, 2024. The Sessions will take place at Hotel Le Meridien Kochi, Kerala, India.