Guide to codex recommendations concerning pesticide residues



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TYPE 5 HERBS AND SPICES

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.



Herbs

Class A


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.



Group 027 Herbs



Code Number Commodity
HH 0092 Herbs
HH 0720 Angelica, including Garden Angelica

Angelica sylvestris L.: A. archangelica L.


HH 0721 Balm leaves

Melissa officinalis L.


HH 0722 Basil

Ocimum basilicum L.


HH 0723 Bay leaves

Laurus nobilis L.


HH 0724 Borage

Borago officinalis L.


HH 0725 Burnet, Great

Sanguisorba officinalis L.:

syn: Poterium officinala A. Gray
HH - Burnet, Salad, see Burnet, Great

Sanguisorba minor Scop.:

syn: Poterium sanguisorba L.
HH 0728 Burning bush

Dictamnus albus L.:

syn: D. fraxinella Pers.
HH 0726 Catmint

Nepeta cataria L.


HH - Catnip, see Catmint
HH 0624 Celery leaves

Apium graveolens L.: var. seccalinum Alef


HH - Chervil, see Group 013: Leafy vegetables
HH 0727 Chives

Allium schoenoprasum L.


HH - Chives, Chinese, see Chives

Allium tuberosum Rottl. ex Spreng.:

syn: A odoratum L.
HH - Clary, see Sage (and related Salvia species)

Salvia sclarea L.


HH - Costmary, see Tansy (and related species)

Tanacetum balsamita L.:

syn: Chrysanthemum balsamita L.
HH - Cretan Dittany, see Burning bush
HH 0729 Curry leaves

Murraya koenigii (L.) Spreng.


HH 0730 Dill

Anethum graveolens L.


HH - Estragon, see Tarragon
HH 0731 Fennel

Foeniculum vulgare Mill.:

syn: F. officinale All.: F capillaceum Gilib.
HH - Fennel, Bulb, see Group 009: Bulb vegetables, No. VA 0380
HH 0732 Horehound

Marrubium vulgare L.


HH 0733 Hyssop

Hyssopus officinalis L.


HH 0734 Lavender

Lavendula angustifolia Mill.:

syn: L. officinalis Chaix: L. spica L.: L. vera DC.
HH 0735 Lovage

Levisticum officinale Koch.


HH 0737 Marigold flowers

Calendula officinalis L.


HH 0736 Marjoram

Origanum marjorana L.:

syn: Marjorana hortensis Moench.: Origanum vulgare L.
HH - Marjoram, Sweet, see Marjoram

Marjorana hortensis Moench.:

syn: Origanum marjorana L.
HH - Marjoram, Wild, see Marjoram

Origanum vulgare L.


HH 0738 Mints

Several Mentha species and hybrids: (see also individual Mints)

including Mentha spicata L.: M. spicata L., var. crispata (Schrad.) Sch. et Thell.: M. x piperata L.: M. x gentilis L.
HH - Mugwort, see Wormwoods

Artemisia vulgaris L.


HH - Myrrh, see Sweet Cicely
HH 0739 Nasturtium, Garden, leaves

Tropaeolum majus L.


HH - Oregano, see Marjoram
HH 0740 Parsley

Petroselinum crispum (Mill.) Nyman ex A. W. Hill:

syn: P. sativum Hoffm.: P. hortense auct.
HH - Pennyroyal, see Mints

Mentha pulegium L.:

syn: Pulegium vulgare Mill.
HH - Peppermint, see Mints

Mentha x piperita L. (= hybrid of M. aquatica L. x M. spicata L.)


HH 0741 Rosemary

Rosmarinus officinalis L.


HH 0742 Rue

Ruta graveolens L.


HH 0743 Sage and related Salvia species

Salvia officinalis L.: S. sclarea L.


HH 0744 Sassafras leaves

Sassafras albidum Nees


HH 0745 Savory, Summer: Winter

Satureja hortensis L.: S montana L.


HH 0746 Sorrel, Common, and related Rumex species

among others Rumex acetosa L.: R. scutatus L.: R. patientia L.: R. rugosus Campd.


HH - Southernwood, see Wormwoods

Artemisia abrotanum L.


HH - Spearmint, see Mints

Mentha spicata L.:

syn: M. viridis L.
HH 0747 Sweet Cicely

Myrrhis odorata (L.) Scop.


HH 0748 Tansy and related species

Tanacetum vulgare L.:

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

Spices

Class A


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.



Group 028 Spices



Code Number Commodity
HS 0093 Spices
HS - Allspice fruit, see Pimento
HS 0720 Angelica seed

Angelica archangelica L.: A. sylvestris L.


HS - Angelica, root, stem and leaves, see Group 27: Herbs, Angelica, including Garden Angelica
HS - Aniseed, see Anise seed
HS 0771 Anise seed

Pimpinella anisum L.


HS 0772 Calamus, root

Acorus calamus L.


HS 0773 Caper buds

Capparis spinosa L.


HS 0774 Caraway seed

Carum carvi L.


HS 0775 Cardamom seed

Elettaria cardamomum Maton


HS - Cassia bark, see Cinnamon bark (including Cinnamon, Chinese bark)
HS 0776 Cassia buds

Cinnamomum cassia (Nees) Nees ex Blume


HS 0624 Celery seed

Apium graveolens L.


HS 0777 Cinnamon bark (including Cinnamon, Chines bark)

Cinnamomum zeylanicum Breyn: C. cassia (Nees) Nees ex Blume


HS 0778 Cloves, buds

Syzygium aromaticum (L.) Merr. & Perr.:

syn: Eugenia caryophyllus (Sprengel) Bullock & Harrison: E. aromatica Kuntze: E. caryophyllata Thunb.: Caryophyllus aromaticus L.
HS 0779 Coriander, seed

Coriandrum sativum L.


HS 0780 Cumin seed

Cuminum cyminum L.


HS 0730 Dill seed

Anethum graveolens L.


HS 0781 Elecampane, root

Inula helenium L.


HS 0731 Fennel, seed

Foeniculum vulgare Mill.:

syn: F. officinale All: F capilaceum Gilib.
HS 0782 Fenugreek, seed

Trigonella foenum-graecum L.


HS 0783 Galangal, rhizomes

Languas galanga (L.) Stunz: syn: Alpinia galanga Sw.:

Languas officinarum (Hance) Farwell:

syn: Alpinia officinarum Hance


HS 0784 Ginger, root

Zingier officicinale Rosc.


HS 0785 Grains of paradise

Aframonum melegueta (Rosc.) K Schum.:

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.




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