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4th session of Codex Committee on Spices and Culinary Herbs from Jan 21
Monday, 21 January, 2019, 08 : 00 AM [IST]
Shraddha Joshi, Mumbai
The Codex Committee on Spices and Culinary Herbs (CCSCH) will be hosting its fourth session from January 21 to 25, 2019. The session will look at matters referred by the Codex Alimentarius Commission and its subsidiary bodies. On the agenda will be proposed draft standards for select spices and herbs.

The five-day event, which will be held at The Leela Kovalam, Thiruvananthapuram, Kerala, will highlight the draft standards on spices and herbs like oregano, ginger, garlic, chilli pepper and paprika, basil, nutmeg, cloves, and saffron. It is a joint Food and Agriculture Organization (FAO) and World Health Organization (WHO) food standards programme.

Two new work proposals i.e., draft standards for dried and dehydrated turmeric and small cardamom will be taken up for deliberations during the session.

The objective of small cardamom standard is to consider the identity and quality characteristics of small cardamom as whole capsule or seed during international trade.

Whereas, the objective of turmeric standard is to consider the essential quality characteristics of dried turmeric for industrial food production and for direct human consumption, including for catering purposes and other essential uses as required, to aid international trade in this product.
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