GSFA Online

Food Category Details

Food Category Hierarchy

Herbs and spices (12.2.1)

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, with the exception of spices to which the food additives provisions implied by Table 3 apply.

GSFA Provisions for Food Category 12.2.1
INS No. Food Additive or Group Max Level Notes Defined In
150d Caramel IV - sulfite ammonia caramel 10,000 mg/kg 12.2
310 Propyl gallate 200 mg/kg 12.2
319 Tertiary butylhydroquinone (TBHQ) 200 mg/kg 12.2
320 Butylated hydroxyanisole (BHA) 200 mg/kg 12.2
321 Butylated hydroxytoluene (BHT) 200 mg/kg 12.2
950 Acesulfame potassium 2,000 mg/kg 12.2
955 Sucralose (Trichlorogalactosucrose) 400 mg/kg 12.2.1
961 Neotame 32 mg/kg 12.2
ASCORBYL ESTERS 500 mg/kg 12.2
SORBATES 1,000 mg/kg 12.2
SULFITES 150 mg/kg 12.2.1
POLYSORBATES 2,000 mg/kg 12.2.1

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

 printer-friendly version

GSFA Home Food Categories Food Additives Search Functional Classes Glossary

© FAO and WHO 2015