Public and private standards for dried culinary herbs and spices—Part I: Standards defining the physical and chemical product quality and safety

• Herb and spice producers are facing many public and private product standards.
• Globally harmonized ISO standards are available for certain spices and herbs.
• Further harmonization of quality is under development by a new Codex Committee.
• By EU law, several chemical hazards are specifically regulated for spices/herbs.
• E.g. maximum levels for PAHs have recently been defined for spices and dried herbs.

Dried spices and culinary herbs are vulnerable products, which are used for their aroma (and colour). They are important ingredients in many processed foods, e.g. meat products, dairy products, and bakery products, and in most of our dishes. Food processors and consumers have high expectations regarding the organoleptic quality of culinary herbs and spices. Moreover, although used at relatively low amounts, herbs and spices can represent a health threat to the consumer, e.g. when contaminated with mycotoxins or adulterated with harmful colourants. The current review provides an overview from a European perspective on product standards covering (i) general physical and chemical specifications important for product quality and (ii) chemical characteristics concerning the safety of culinary herbs and spices. Focus is given to standards addressing dried culinary herbs and spices on global and European Union (EU) level. At some points, additional information on fresh herbs and on some national standards of non-EU member states is provided.General specifications for individual herbs and spices based on international agreements are developed by the International Organisation for Standardisation (ISO) and are currently under development by the Codex Alimentarius Commission. Besides global standards, the review outlines product specifications for dried culinary herbs and spices that are defined by national bodies and industry associations. To reduce potential chemical hazards, specific maximum and action levels are laid down for culinary herbs and spices. In EU law, these address besides residues of pesticides certain mycotoxins, heavy metals, persistent organic pollutants, and additives as described in the following.