Herbs and spices are the flavoursome or aromatic leaves, stems, roots, flowers or fruits of a variety of plants used to impart special flavours to food and beverages.
Type 5 Herbs and spices Group 027 Group Letter Code HH
Herbs consist of leaves, flowers, stems and roots from a variety of herbaceous plants, used in relatively small amounts as condiments to flavour foods or beverages. They are used either in fresh or naturally dried form.
Herbs are fully exposed to pesticides applied during the growing season. Post-harvest treatments are often carried out on dried herbs.
Herbs are consumed as components of other foods in succulent and dried forms or as extracts of the succulent products.
Portion of the commodity to which the MRL applies (and which is analysed): Whole commodity as prepared for wholesale or retail distribution.
T balsamita L.: syn: Chrysanthemum balsamita L.
HH 0749 Tarragon
Artemisia dracunculus L.
HH 0750 Thyme
including Thymus vulgaris L.: Th. serpyllum L. and Thymus hybrids.
HH - Watercress, see Group 013: Leafy vegetables
HH 0751 Winter cress, Common: American
Barbarea vulgaris R. Br.: B. verna (Mill.) Aschrs.
HH 0752 Wintergreen leaves
Gaultheria procumbens L.
(not including herbs of the Wintergreen family (Pyrolaceae))
HH 0753 Woodruff
Asperula odorata L.
HH 0754 Wormwoods
Artemisia absinthium L.: A. abrotanum L.: A vulgaris L.
HH 0755 - HH 0770 (inclusive) Reserved
Type 5 Herbs and spices Group 028 Group Letter Code HS
Group 028. Spices consist of the aromatic seeds, roots, berries or other fruits from a variety of plants, which are used in relatively small quantities to flavour foods.
Spices are exposed in varying degrees to pesticides applied during the growing season. Also post harvest treatment may be applied to spices in the dried form.
They are consumed primarily in the dried form as condiment.
Portion of the commodity to which MRL applies (and which is analysed): Unless specified, whole commodity as marketed, mainly in the dried form.
syn: Amomum melegueta Rosc.
HS - Horseradish, see VR 0583, Group 016: Root and Tuber vegetables
HS 0786 Juniper, berry
Juniperis communis L.
HS - Licorice, see Liquorice
HS 0787 Liquorice, roots
Glycyrrhiza glabra L.
HS 0735 Lovage, seed
Levisticum officinale Koch.
HS 0788 Mace
Dried aril of Myristica fragrans Houtt.
HS 0739 Nasturtium pods
Tropaeolum majus L.
HS 0789 Nutmeg
Seed of Myristica fragrans Houtt.
HS 0790 Pepper, Black; White (see Note)
Piper nigrum L.
HS 0791 Pepper, Long
Piper longum L.: P. retrofractum Vahl.:
syn: P. officinarum DC.
HS 0792 Pimento, fruit
Pimenta dioica (L.) Merrill:
syn: P. officinalis Lindl.
HS - Poppy seed, see Group 023: Oilseed
HS - Sesame seed, see Group 023: Oilseed
HS - Tamarind, see Group 006: Assorted tropical and sub-tropical fruits - inedible peel
HS 0370 Tonka bean, see also Group 006: Assorted tropical and sub-tropical fruits - inedible peel
Dipteryx odorata (Aubl.) Willd.
HS 0794 Turmeric, root
Curcuma domestica Val.:
syn: C. longa Keunig non L.
HS 0795 Vanilla, beans
Vanilla mexicana Mill.:
syn: V. fragrans (Salisb.) Ames, V. planifolia Andrews
HS 0796 - HS 0809 (inclusive) Reserved
Note: Although white pepper is in principle a processed food belonging to Type 13: Derived products of plant origin, it is listed for convenience in Group 028 Spices. White pepper is prepared from Black pepper, Piper nigrum L.: The seeds are retted in water and dried after removal of the mesocarp. The resulting white pepper may or may not be ground into powder.
CLASS B PRIMARY FOOD COMMODITIES OF ANIMAL ORIGIN For the purpose of the Codex Alimentarius the term “primary food commodity” means the product in or nearly in its natural state, intended for processing into food for sale to the consumer or intended for sale to the consumer as a food without further processing. It includes irradiated primary food commodities and products after removal of certain parts of the animal tissue, e.g. bones.
Food commodities of animal origin are parts of domesticated or wild animals, including their eggs and mammary secretions.