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
N°
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
N°
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
N°
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
N°
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
N°
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
N°
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
N°
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
N°
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
N°
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
N°
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
N°
460(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
-
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
N°
-
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
N°
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
N°
470(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(ii)
GMP
534: For herbs use is limited to herbs that have been ground or processed into powder only.
12.2.1.0
N°
470(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
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
N°
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
N°
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
N°
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
N°
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
N°
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
N°
-
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
N°
-
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
N°
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.