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Codex panel moots norms for dried oregano, ginger, garlic, cloves, saffron
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Saturday, 02 February, 2019, 08 : 00 AM [IST]
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Ashwani Maindola, New Delhi
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The Codex Committee on Spices and Culinary Herbs (CCSCH) has proposed standards for dried oregano, dried or dehydrated ginger, and garlic along with dried basil, dried cloves and saffron. The CCSCH recently held its fourth session at Thiruvananthapuram, Kerala, at the invitation of Government of India.
The five-day event highlighted the draft standards on spices and herbs like oregano, ginger, garlic, chilli pepper and paprika, basil, nutmeg, cloves, and saffron. However, a Spice Board functionary stated that due to paucity of time, turmeric and cardamom were not discussed at the meet.
The committee decided to revise the standards for chilli paprika and nutmeg, as well, which will be discussed in next meeting scheduled in 18 months from January 2019. Overall 15 spices were discussed in the meeting, but the committee took only six including dried oregano, dried roots, rhizomes and bulb, dried or dehydrated ginger, garlic, basil, cloves and saffron, for discussion on standards.
The session was chaired by Dr M R Sudharshan, former research director, Spices Board India, Ministry of Commerce and Industry, Government of India. It was attended by 26 member countries, one member organisation and one observer organisation.
The session looked at matters referred to by the Codex Alimentarius Commission and its subsidiary bodies on the agenda for proposing draft standards for select spices and herbs.
It is pertinent to mention here that CCSCH was formed at the behest of India, which is also the host country for it.
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