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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) 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

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 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.

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Codex News

  • CCSCH7 session scheduled during 29th January to 2nd February, 2024
  • CCSCH7 report adoption will be on 2nd February, 2024
  • Click here to go to CCSCH7 page on Codex website
  • Click here to download CCSCH7 provisional agenda
  • Click here to see information for delegates in the CCSCH7 webpage
  • Draft standards under consideration at step 6/7 - Spices derived from dried fruits and berries part A – requirements for Allspice, Juniper berry and Star anise
  • Draft standards under consideration at step 3 - Spices derived from dried fruits and berries part B – requirements for Vanilla, Dried roots, rhizomes and bulbs – Turmeric
  • Click here to see proposals for new work