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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) |
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 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.