CCSCH Standards
Title Refence Number Year of adoption/
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)

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…]


The 6th Session of the Codex Committee on Spices and Culinary Herbs (CCSCH6) will be held virtually from 26 to 30 September 2022, with report adoption on 3 October,2022.

[Read More...]

Codex News

  • CCSCH6 session scheduled during 26th - 30 September 2022
  • CCSCH6 Report adoption will be on 3rd October 2022
  • Click here to go to CCSCH6 page on Codex website
  • Click here to download CCSCH6 provisional agenda
  • Click here to download all CCSCH6 session documents
  • Draft standards under consideration at step 6/7 : Nutmeg Saffron
  • Draft standards under consideration at step 3 : Chilli peppers paprica, Small Cardamom,group standard for dried fruits and berries,  Turmeric