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7th CODEX COMMITTEE ON SPICES AND CULINARY HERBS (CCSCH)

7th CODEX COMMITTEE ON SPICES AND CULINARY HERBS (CCSCH)

06-02-2024
  1. From January to February, 2024 the 7th session of the Codex Committee on Spices and Culinary Herbs (CCSCH) was held in Kochi.
  2. In this session, quality standards for 5 spices were finalized.
  • These 5 spices are Allspice, Juniper Berry, Star Anise, Turmeric and Small Cardamom.
  1. The session marked the 1st successful implementation of the strategy of grouping spices within the CCSCH.
  2. Progress was made on the draft standard for vanilla, which will undergo further scrutiny before discussion in the next session.

About Spice Board of India

  1. Establishment: It is a statutory body established under the Spices Board Act 1986.
  2. Mandate: Responsible for the production/development of cardamom and the export promotion of 52 spices listed in the Act's schedule.
  3. Headquarters: The board is headquartered in Kochi.
  4. Testing Facilities: The board operates a state-of-the-art testing laboratory at its headquarters in Kochi. Regional laboratories are also located in Mumbai, Chennai, Delhi, Tuticorin, Kandla, and Guntur.
  1. Proposals for developing standards for Dried Coriander Seeds, Large Cardamom, Sweet Marjoram, and Cinnamon were accepted, with work on draft standards for these spices planned for future sessions.

About the 5 Spices

  1. Allspice:

    1. Derived from dried berries of the Pimenta dioica tree.
    2. Offers a unique blend of clove, nutmeg, cinnamon, and pepper flavors.

  2. Juniper Berry:

    1. Provides a pine-citrus essence.
    2. Commonly used in gin and meat dishes.

  3. Star Anise:

    1. Shaped like a star.
    2. Imparts a licorice flavor in various cuisines and baking.

  4. Turmeric:

    1. Vibrant yellow spice.
    2. Features an earthy, slightly bitter taste.
    3. Prevalent in Indian cuisine.

  5. Small Cardamom:

    1. Intensely aromatic.
    2. Comes from seed pods of a ginger-like plant.
    3. Used in baking and Indian dishes, with hints of eucalyptus, mint, and lemon.

Codex Committee on Spices and Culinary Herbs (CCSCH):

  1. CCSCH was established in 2013, with India hosting the committee and the Spices Board India serving as the Secretariat organization.
  2. Responsible for formulating global standards for spices and culinary herbs.

About Codex Alimentarius Commission (CAC):

  1. The Codex Alimentarius Commission (CAC) is an international, intergovernmental body headquartered in Rome.
  2. It comprises 189 member countries, including both Member Nations and Associate Members of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).
  3. India became a member in 1964.
  4. The Commission holds regular sessions once a year, alternating between Geneva and Rome.
  5. The work of the CAC aims to harmonize food standards globally, promote fair trade, and enhance food safety for consumers worldwide.

About Food and Agriculture Organization (FAO)

  1. Specialized UN agency focused on defeating hunger, improving nutrition, and enhancing food security worldwide.
  2. HQ: Rome, Italy.
  3. Membership: 195 countries, including 194 nations and the European Union
  4. Rports Published:
    1.  The State of the World's Forests (SOFO),
    2.  The State of World Fisheries and Aquaculture (SOFIA),
    3.  The State of Agricultural Commodity Markets (SOCO), and
    4. The State of Food Security and Nutrition in the World (SOF).

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