Codex Committee on Spices and Culinary Herbs (CCSCH) Finalizes Quality Standards for 4 More Spices
The Codex Committee on Spices and Culinary Herbs (CCSCH) has finalised and recommended quality standards for four spices; cloves, oregano, basil, and ginger, during its fifth session held virtually from 20th -29th April 2021. The committee forwarded these four new standards to the Codex Alimentarius Commission (CAC) for adoption at final step 8, as full -fledged Codex standards.