7th session of the Codex Committee on Spices and Culinary Herbs held at Kochi

Last Updated07/02/2024

Recently, the 7th session of the Codex Committee on Spices and Culinary Herbs (CCSCH) took place in Kochi.

CCSCH7 concluded with finalizing quality standards for five spices viz. small cardamom, turmeric, juniper berry, allspice, and star anise.
The committee finalized the first group standard for 'spices derived from fruits and berries,' covering juniper berry, allspice, and star anise.
- For the first time, it successfully implemented a strategy of grouping spices.

It was established as one of the Commodity Committees under the Codex Alimentarius Commission (CAC) in 2013.
India has hosted this Committee since the beginning.
Spices Board India serves as the secretariat organisation which organises the Committee's sessions.

The CAC, jointly established by FAO and WHO, is tasked with formulating internationally accepted food standards.
It is an international, intergovernmental body which is based in Rome.
Membership of the Commission is open to all Member Nations and Associate Members of FAO and WHO which are interested in international food standards.
The Commission meets in regular sessions once a year, alternating between Geneva and Rome.
Funding: Through the regular budgets of WHO and FAO, with all work subject to the approval of the two governing bodies of the parent organisations.
The Commission works in the six official languages of the UN.

CAC standards are recognized by the WTO as international reference points for resolving food safety and consumer protection disputes.
These standards, including those developed by CCSCH, are voluntary and member countries of the CAC adopt and use them as reference standards to align their national standards.
It contributes to harmonising food standards globally, promoting fair trade, and enhancing food safety.