Herbs and spices (12.2.1.0)

Description

Herbs and spices are usually derived from botanical sources, and may be dehydrated, and either ground or whole. Examples of herbs include basil, oregano and thyme. Examples of spices include cumin and caraway seeds. Spices may also be found as blends in powder or paste form. Examples of spice blends include chili seasoning, chili paste, curry paste, curry roux, and dry cures or rubs that are applied to external surfaces of meat or fish.

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 12.2.1.0

INS No

Food Additive or Group

Max Level

Notes

Defined In

170(i)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

170(i)

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

552

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

552

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

1442

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

1442

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

953

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

953

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

504(i)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

504(i)

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

504(ii)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

504(ii)

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

530

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

530

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

553(i)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

553(i)

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

470(iii)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

470(iii)

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

421

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

421

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

460(i)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

460(i)

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

-

2000 mg/kg

XS326: Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

12.2.1.0

-

Food Additive or Group

Max Level

2000 mg/kg

Notes

XS326: Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

Defined In

12.2.1.0

460(ii)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

460(ii)

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

470(i)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

470(i)

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

470(ii)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

470(ii)

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

551

GMP

51: For use in herbs only.

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

551

Food Additive or Group

Max Level

GMP

Notes

51: For use in herbs only.

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

500(i)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

500(i)

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

500(ii)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

500(ii)

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

500(iii)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

500(iii)

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

955

400 mg/kg

161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.

XS326: Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

12.2.1.0

955

Food Additive or Group

Max Level

400 mg/kg

Notes

161: Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.

XS326: Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

Defined In

12.2.1.0

-

2000 mg/kg

422: For use in curry roux only.

XS326: Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

12.2.1.0

-

Food Additive or Group

Max Level

2000 mg/kg

Notes

422: For use in curry roux only.

XS326: Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

Defined In

12.2.1.0

-

150 mg/kg

44: As residual SO2.

532: For products conforming to the Standard for Black, White and Green Peppers (CXS 326-2017), only sulfur dioxide (INS 220) may be used and only in green peppers.

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

12.2.1.0

-

Food Additive or Group

Max Level

150 mg/kg

Notes

44: As residual SO2.

532: For products conforming to the Standard for Black, White and Green Peppers (CXS 326-2017), only sulfur dioxide (INS 220) may be used and only in green peppers.

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

Defined In

12.2.1.0

553(iii)

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

12.2.1.0

553(iii)

Food Additive or Group

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

Defined In

12.2.1.0

Showing 1 to 23 of 23 entries

Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.