Sources on standards, regulation and trade
The rules and the market: published standards and grades, protected names, laws and limits by jurisdiction, trade and production figures, and research on the people who do the work.
113 sources are set out in full on this page, each under the first subject it is cited for. A further 128 also bear on these subjects and are set out in full on another list; they are named at the foot of this page, each linked to its entry.
Regulation and standards
102 sources
7 CFR 205.105 — Allowed and prohibited substances, methods, and ingredients in organic production and handling
United States Department of Agriculture, National Organic Program (eCFR)
Government publication · High reliability · Speaks for United States
The US organic rule that excludes ionizing radiation, as described in 21 CFR 179.26, from anything sold or labelled organic.
www.ecfr.gov/current/title-7/subtitle-B/chapter-I/subchapter-M/part-205/subpart-B/section-205.105
21 CFR 179.26 — Ionizing radiation for the treatment of food
United States Food and Drug Administration (Electronic Code of Federal Regulations)
Government publication · High reliability · Speaks for United States
The US permission to irradiate culinary herbs, seeds, spices, vegetable seasonings and their blends for microbial disinfection at up to 30 kGy, and the retail labelling rule (the radura with "Treated with radiation" or "Treated by irradiation").
www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-179/subpart-B/section-179.26
40 CFR 180.151 — Ethylene oxide; tolerances for residues
United States Environmental Protection Agency (Electronic Code of Federal Regulations)
Government publication · High reliability · Speaks for United States
The US tolerances for ethylene oxide and its reaction product 2-chloroethanol when ethylene oxide is used as a postharvest fumigant, including on dried herbs and spices. Competent for the US position only.
www.ecfr.gov/current/title-40/chapter-I/subchapter-E/part-180/subpart-C/section-180.151
Also listed under: Safety and health
40 CFR Part 180 — Tolerances and exemptions for pesticide chemical residues in food
US Environmental Protection Agency, via the Electronic Code of Federal Regulations
Government publication · High reliability · Speaks for United States
The US pesticide tolerances, set substance by substance and commodity by commodity, with spices covered through crop groups and subgroups such as Spice subgroup 19B and Spice group 26. Sections were read in the eCFR version dated 8 December 2025. Competent for US tolerances only.
www.ecfr.gov/current/title-40/chapter-I/subchapter-E/part-180
Also listed under: Safety and health
AJIKA — specification of the geographical indication, registration no. 26
Sakpatenti, National Intellectual Property Center of Georgia · 2022
Government publication · Read in full · High reliability · Speaks for Georgia
The six-page specification of a geographical indication registered on 29 September 2022 on the application of the Georgian Ministry of Environmental Protection and Agriculture. Read in full in the English text the register publishes; the Georgian text was not read. Competent for what may be sold in Georgia under the protected name: the necessary and the permitted ingredients, the method, where the ingredients must be grown, and how the name must be written on a label. Its account of the paste’s past is the applicant’s: it cites a general encyclopaedia and a news site, tells a story it calls a legend, and dates the paste by an assumption about when pepper reached Georgia that is not cited here. It is the position of one state on a name that Abkhaz and Megrelian traditions both claim. The English is a translation with some unclear renderings.
www.sakpatenti.gov.ge/media/django-summernote/2025-11-19/cf923e52-82b0-4cc1-bc02-bb7c2e5a2c8f.pdf
Also listed under: Food science and processing; Culture and cuisine
Antep Biber Salçası / Gaziantep Biber Salçası — coğrafi işaret tescil belgesi, no. 1222 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2022
Government publication · Read in full · High reliability · Speaks for Türkiye
The four-page registration document for a geographical indication held by the Gaziantep Commodity Exchange, registered 14 September 2022 with protection from 5 March 2018. Read in full, in Turkish, in the PDF published on the register. Competent for what the registered paste is, its limits for soluble solids, salt and acidity, the amounts it gives for a factory batch and the ten steps of its making. It describes a factory process only and is the rule for one protected name.
ci.turkpatent.gov.tr/cografi-isaretler/detay/38514
Also listed under: Chemistry; Food science and processing
Antep Zahter Çayı / Gaziantep Zahter Çayı — coğrafi işaret tescil belgesi, no. 1110 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2022
Government publication · Read in full · High reliability · Speaks for Türkiye
The three-page registration document for an infusion of dried zahter, held by the Gaziantep Commodity Exchange and registered 18 May 2022. Read in Turkish in the PDF published on the register: the description and the production method as far as the drying and crumbling of the herb. The rest was not read. Cited only for the plant: it gives zahter as Thymbra spicata L. and lists the names it goes by in the region. It concerns a drink, not a seasoning.
ci.turkpatent.gov.tr/cografi-isaretler/detay/5627
Also listed under: Plants and growing; Culture and cuisine
Arapgir Mor Reyhanı — coğrafi işaret tescil belgesi, no. 266 (menşe adı)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2017
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a designation of origin held by Arapgir Municipality, protected from 9 August 2017 and registered 8 December 2017. Read in Turkish, in full, in the PDF published on the register: the description with its two tables of volatile compounds measured in 2014, 2015 and 2016, the production method and the inspection. Competent for what the registered basil is, how it is grown and dried, and what the applicant measured. It names the family and gives no species. The text layer of the PDF drops the Greek letters from three compound names, which are therefore not repeated. Its statement that the seed loses colour and aroma when grown elsewhere is an observation it reports without data.
ci.turkpatent.gov.tr/cografi-isaretler/detay/38308
Also listed under: Plants and growing; Food science and processing
Cahier des charges du label rouge n° LA 02/03 « Herbes de Provence »
Association Interprofessionnelle des Herbes de Provence (AIHP) · Institut national de l’origine et de la qualité (INAO) · 2015
Government publication · Read in full · High reliability · Speaks for France
The 44-page specification for a French Label Rouge, marked as approved by the national committee of INAO on 16 October 2014 and linked from INAO’s page for the product as its specification in force. It is a scan with no text layer; pages 1 and 3 to 5 were read in French as images: the title page, the applicant, the description of the product, the table comparing it with the ordinary product, and the grounds for superior quality. The remaining pages, on traceability, method and controls, were not read in the scan. The 70-page request for amendment published before it, which has a text layer and shows the changes, was read at its general presentation and description and searched by keyword for the species; it is the source for the earlier composition with basil, for the statement that the ordinary blend has no fixed composition, and for the botanical names, which were not checked against the scan. Competent for the composition and limits of the certified product. A Label Rouge is a French quality mark, not a protected name or an origin; an order of 2020 listed on INAO’s page was not read.
extranet.inao.gouv.fr/fichier/CDC-LA0203-HerbesProvence-2015.pdf
Also listed under: Food science and processing; Culture and cuisine
Cinnamon — crop page, with “Standard quality specifications”
Department of Export Agriculture, Sri Lanka · 2020
Government publication · Read in full · High reliability · Speaks for Sri Lanka
The department’s own page for the crop, dated 21 October 2019 and revised 7 June 2020, read in full as saved. Cited for the harvesting and quill-making account and for its two tables: quality requirements for quills, and specifications for quill grades by diameter, quills per kilogram and proportion of rough quills. The page does not name the national standard the tables come from, and the standard itself, sold by the Sri Lanka Standards Institution, was not read; the tables are the department’s summary and may not match the current edition. Two column headings are unclear in the original and are quoted, not interpreted.
Also listed under: Plants and growing; Food science and processing
Clove — crop page, with “Standard quality specifications”
Department of Export Agriculture, Sri Lanka · 2020
Government publication · Read in full · High reliability · Speaks for Sri Lanka
The department’s own page for the crop, dated 21 October 2019 and revised 28 May 2020, read in full as saved. Cited for one table, which the page attributes to the Sri Lanka Standards Institution: three grades of cloves by khoker cloves, cloves under 10 mm long, extraneous matter and moisture. The page gives no standard number or year, and the standard itself was not read, so the table is the department’s summary of it.
Also listed under: Plants and growing; Food science and processing
Code of Federal Regulations, Title 21, §101.22 — Foods; labeling of spices, flavorings, colorings and chemical preservatives, paragraph (a)
United States Food and Drug Administration (electronic Code of Federal Regulations) · 2026
Government publication · Read in full · High reliability · Speaks for United States
Paragraph (a) of the section, in the text in force on 30 September 2026, read in full: the definitions of artificial flavour, spice, natural flavour, artificial colour and chemical preservative. Paragraphs (b) to (d) were read; the paragraphs after them were not. Competent for what the word “spice” means on a food label in the United States. It is a labelling definition, not a product standard: it sets no limit on moisture, ash or oil for anything.
www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-101/subpart-B/section-101.22
Code of Federal Regulations, Title 21, Part 169, Subpart B — Requirements for specific standardized food dressings and flavorings: §169.3 and §§169.175 to 169.182 (vanilla extract, flavoring and powder)
United States Food and Drug Administration (electronic Code of Federal Regulations) · 2026
Government publication · Read in full · High reliability · Speaks for United States
The text in force on 30 September 2026, taken from the government’s electronic edition and read in full for the definitions in §169.3 and the eight standards of identity from vanilla extract to vanilla-vanillin powder. The sections were last amended in 1993 and 1998 by their own notes. Competent for what a product must contain to be sold under each of those names in the United States, and for the words its label must carry. It defines vanilla extracts, flavourings and powders, not the cured pod, sets no grades, and says nothing of any other country.
www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-169
Also listed under: Food science and processing
Codex Alimentarius standards for spices and culinary herbs
FAO / WHO Codex Alimentarius Commission
Standards body publication · High reliability
International food standards, including compositional and contaminant limits.
www.fao.org/fao-who-codexalimentarius
Also listed under: Safety and health
Codex standards for spices and culinary herbs (CCSCH): black, white and green pepper (CXS 326-2017), cumin (CXS 327-2017), dried thyme (CXS 328-2017), dried oregano (CXS 342-2021), dried ginger (CXS 343-2021), cloves (CXS 344-2021), dried basil (CXS 345-2021) and later standards
FAO / WHO Codex Alimentarius Commission, Codex Committee on Spices and Culinary Herbs
Standards body publication · Cited through another work · High reliability
Product identity, permitted forms, physical and chemical quality criteria and defect allowances for individual spices, agreed internationally since 2017. Competent for what a product sold under the name must be. Contaminant and residue limits sit in separate Codex texts. The Codex site answers with a browser challenge and this entry was not read at source: it stands for how the standards are described elsewhere. The three standards of 2017 were read separately and are cited under their own entries; no figure is quoted on the strength of this one.
www.fao.org/fao-who-codexalimentarius/committees/committee/related-standards/en/?committee=CCSCH
Also listed under: Food science and processing
Commission Regulation (EC) No 1881/2006 as retained in the law of Great Britain — Annex: maximum levels for certain contaminants in foodstuffs
legislation.gov.uk (The National Archives)
Government publication · High reliability · Speaks for Great Britain
The maximum levels that apply in Great Britain, where the EU contaminants regulation was retained at the end of 2020 and has since diverged from the EU text. Competent for Great Britain only; Northern Ireland follows EU rules.
www.legislation.gov.uk/eur/2006/1881/annex
Also listed under: Safety and health
Commission Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs, as amended (including Regulation (EU) 2015/1137 on ochratoxin A in Capsicum spp.)
European Commission · 2006
Government publication · High reliability · Speaks for European Union
The EU contaminants regulation in force until 2023, cited here for the ochratoxin A levels for spices that Regulation (EU) 2023/915 replaced. The spice entries were read from the text as retained in Great Britain, which reproduces the EU text as it stood at the end of 2020.
Also listed under: Safety and health
Commission Regulation (EU) 2015/868 amending Regulation (EC) No 396/2005 as regards maximum residue levels for ethylene oxide and other substances
European Commission · 2015
Government publication · High reliability · Speaks for European Union
Sets EU maximum residue levels, including those for ethylene oxide (as the sum of ethylene oxide and 2-chloroethanol) on the spice groups of the EU pesticide-residue classification. Competent for the EU position on those residues.
eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32015R0868
Also listed under: Safety and health
Commission Regulation (EU) 2023/915 on maximum levels for certain contaminants in food (consolidated text)
European Commission · 2023
Government publication · High reliability · Speaks for European Union
The EU maximum levels for contaminants in food, including aflatoxins, ochratoxin A, lead and polycyclic aromatic hydrocarbons in dried spices, dried herbs and liquorice. Replaced Regulation (EC) No 1881/2006 from 25 May 2023. Competent for the EU position only.
eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:02023R0915-20250101
Also listed under: Safety and health
Communication of approval of a standard amendment, with the amended single document — “Piment d’Espelette” / “Piment d’Espelette – Ezpeletako Biperra”, EU PDO-FR-9131-AM01 (C/2025/4234), Official Journal of the European Union, C series, 1 August 2025
European Commission; Publications Office of the European Union · 2025
Government publication · Read in full · High reliability · Speaks for France (protected designation of origin, European Union register)
The communication and the single document as amended in 2025, read in English from the Publications Office. Read in full for sections 3.2 to 3.6 of the single document: the description of the three forms, the steps confined to the area, and the rules on harvest, ripening, drying, grinding, packaging and labelling. The list of municipalities and the account of the link with the area were not read and are not cited. Competent for what a chilli must be to carry this one name. It is a summary of the French specification, the cahier des charges, which was not read.
publications.europa.eu/resource/celex/52025XC04234
Also listed under: Food science and processing
Directive 1999/2/EC on the approximation of the laws of the Member States concerning foods and food ingredients treated with ionising radiation
European Parliament and Council of the European Union · 1999
Government publication · High reliability · Speaks for European Union
The EU framework for food irradiation, including the labelling rule that irradiated food, and irradiated ingredients, be declared as "irradiated" or "treated with ionising radiation".
eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:31999L0002
Directive 1999/3/EC on the establishment of a Community list of foods and food ingredients treated with ionising radiation
European Parliament and Council of the European Union · 1999
Government publication · High reliability · Speaks for European Union
The EU list of foods that may be irradiated, which contains one category — dried aromatic herbs, spices and vegetable seasonings, at a maximum overall average absorbed dose of 10 kGy — and records in its recitals that ethylene oxide could no longer be used to treat them.
eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:31999L0003
eAmbrosia — the EU geographical indications register
European Commission, Directorate-General for Agriculture and Rural Development
Government publication · High reliability
The legal register of protected designations of origin and geographical indications in the European Union, with each product specification. Competent for which names are protected and what their specifications require; not a source for flavour or quality comparisons between them.
ec.europa.eu/agriculture/eambrosia/geographical-indications-register
Also listed under: Food science and processing
FDA Alert Concerning Certain Cinnamon Products Due to Presence of Elevated Levels of Lead
United States Food and Drug Administration · 2024
Government publication · Read in full · High reliability · Speaks for United States
The alert of 6 March 2024 as it stood on the regulator’s page, marked current on 18 March 2024, read in full with its table of distributors, lots and lead concentrations. Competent for what the agency sampled, what it found in those lots and what it asked the distributors to do. It reports a survey of ground cinnamon from discount retailers, so it describes those samples and not ground cinnamon in general, and it does not say how the lead came to be in them. Later additions to the alert were not read.
Also listed under: Safety and health
Food Defect Levels Handbook: levels of natural or unavoidable defects in foods that present no health hazards for humans
United States Food and Drug Administration · 2018
Government publication · Read in full · High reliability · Speaks for United States
The regulator’s own page, marked as current on 7 September 2018, read as saved text: the introduction, the sections on products without levels and on using the booklet, the glossary, and every entry for a spice, a leafy herb or a condimental seed. The other commodities were not read. Competent for the level of insect, rodent, mould and foreign-matter defects at or above which the agency treats a lot of a named product as adulterated, for the method each level is counted by, and for what the agency says the levels are and are not. It applies in the United States only. It is a tolerance for enforcement, not a grade and not a specification a seller works to; the agency says the levels may be revised by notice, and no later notice was looked for.
Also listed under: Food science and processing; Safety and health
Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.9, Salt, spices, condiments and related products (compendium Version 4, 1 August 2025)
Food Safety and Standards Authority of India · 2025
Government publication · Read in full · High reliability · Speaks for India
The regulator’s own consolidated text of the Indian product standards for spices, 58 pages, downloaded from its site and read as extracted text. Read in full: the opening note on extraneous matter, regulations 2.9.1 to 2.9.29 (caraway to asafoetida, among them the tables for black, white and green pepper) and 2.9.33 to 2.9.45 (tejpat, star anise and the dried herbs). Not read: the clauses on salt and the table of extracts that follow asafoetida, and the microbiological table in Appendix B that the chapter refers to. Competent for what India requires of a product sold under each of those names; it says nothing of any other jurisdiction and sets a legal minimum, not grades. The text has slips of its own: the fenugreek list runs from (v) to (vii) with no item (vi), a few clauses print a unit that cannot be meant, and several botanical names are misspelt. The tarragon clause is marked as coming into force on 1 February 2026. Amendments later than this version were not looked for.
Also listed under: Food science and processing
Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Regulation 2.9, Salt, spices, condiments and related products (consolidated Version XXVI, 20 December 2022)
Food Safety and Standards Authority of India · 2022
Government publication · High reliability · Speaks for India
The legally binding Indian product standards for whole and ground spices: moisture, total ash, acid-insoluble ash, volatile oil and other limits for each named spice and form. Read in the consolidated text itself. Competent for what India requires of a product sold under the name; says nothing of any other jurisdiction.
www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_20_12_2022.pdf
Also listed under: Food science and processing
Gaziantep Koruk Ekşisi — coğrafi işaret tescil belgesi, no. 1072 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2022
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a geographical indication held by Gaziantep Metropolitan Municipality, registered 11 April 2022 with protection from 15 February 2021. Read in Turkish, in full, in the PDF published on the register: the heading, the description, the production method for the liquid, household and factory, and for the powder, the storage rule, the section on what must be done within the province, and the inspection criteria. Competent for what the registered product is and how it is made and kept. It gives one figure, the soluble solids of the liquid. It is the rule for one protected name, written by the applicant; it names no dish and gives no history beyond saying the product is old.
ci.turkpatent.gov.tr/cografi-isaretler/detay/3487
Also listed under: Food science and processing; Culture and cuisine
Gaziantep Muhammarası — coğrafi işaret tescil belgesi, no. 1073 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2022
Government publication · Read in full · High reliability · Speaks for Türkiye
The three-page registration document for a spread of red pepper, walnuts and breadcrumbs, held by Gaziantep Metropolitan Municipality and registered 11 April 2022. Read in Turkish in the PDF published on the register, from the heading to the section on what must be done within the province; the section on inspection was not read. Competent for the ingredients and the two methods of one registered dish, cited here for its use of pomegranate sour.
ci.turkpatent.gov.tr/cografi-isaretler/detay/4424
Also listed under: Culture and cuisine
Geographical indications registered by the African Intellectual Property Organization (OAPI)
Organisation Africaine de la Propriété Intellectuelle
Government publication · High reliability · Speaks for OAPI member states
Geographical indications protected across the seventeen OAPI member states, including Poivre de Penja, the first (2013). Competent for registration in the OAPI region only.
Also listed under: Food science and processing
Geographical Indications Registry
Office of the Controller General of Patents, Designs and Trade Marks, Government of India
Government publication · High reliability
The register of Indian geographical indications, including Kashmir saffron (registered 2020) and Lakadong turmeric (registered 2024). Competent for registration and the defined area; the quality claims made in applications are the applicants’ own.
Also listed under: Food science and processing
GI Manual — Stakeholders Session: “Jamaica Jerk”
Loreen Walker · Jamaica Jerk Producers’ Association; published by the CarIPI project (EU–CARIFORUM intellectual property cooperation) · 2020
Industry body publication · Read in full · Medium reliability · Speaks for Jamaica
Thirty-two presentation slides by the association that holds the name, dated 11 October 2020. The text of every slide was read; many slides are photographs with a heading only. Cited for the dates of the code of practice and control manual, the four mandatory ingredients, the manufacturers and distributors it lists and the bodies that certify and test. It is the holder’s own summary, and a slide heading is all it gives of the code’s sections on processing and on the ingredients of seasoning and sauce.
Also listed under: Food science and processing
Hatay Biber Salçası — coğrafi işaret tescil belgesi, no. 1656 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2024
Government publication · Read in full · High reliability · Speaks for Türkiye
The four-page registration document for a geographical indication held by the Antakya Chamber of Commerce and Industry, registered 4 November 2024. Read in full, in Turkish, in the PDF published on the register. Competent for what the registered paste is, the pepper it is made from, the sun-drying that defines it, the season it is made in and the figures in its table. It is the rule for one protected name and was written by the applicant; what it says of browning and aroma forming during drying is its own explanation and no measurement is given for it. The document gives 16 December 2020 as the start of protection and 16 November 2020 as the date of application; neither is cited.
ci.turkpatent.gov.tr/cografi-isaretler/detay/2964
Also listed under: Chemistry; Food science and processing; Culture and cuisine
Hatay Nar Ekşisi — coğrafi işaret tescil belgesi, no. 1361 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2023
Government publication · Read in full · High reliability · Speaks for Türkiye
The four-page registration document for a geographical indication held by the Antakya Chamber of Commerce and Industry, registered 24 May 2023 with protection from 18 December 2020. Read in Turkish in the PDF published on the register: the heading, the description with its two tables, the production method, household and industrial, and the section on what must be done within the province. The section on inspection was not read. Competent for what the registered product is, the kinds of pomegranate named, how it is made and the figures given. It is the rule for one protected name and was written by the applicant; its description of the taste is the applicant’s, not a panel’s.
ci.turkpatent.gov.tr/cografi-isaretler/detay/3070
Also listed under: Chemistry; Food science and processing; Culture and cuisine
Hatay Sarma İçi / Hatay Kısırı — coğrafi işaret tescil belgesi, no. 1820 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2026
Government publication · Read in full · High reliability · Speaks for Türkiye
The three-page registration document for a bulgur salad, held by the Governorship of Hatay and registered 10 February 2026. Read in Turkish in the PDF published on the register, from the heading to the section on what must be done within the province; the section on inspection was not read. Competent for the ingredients, amounts and method of one registered dish, cited here for its use of pepper paste and pomegranate sour. It says the amounts may be adjusted to taste.
ci.turkpatent.gov.tr/cografi-isaretler/detay/10609
Also listed under: Culture and cuisine
Hatay Zahter Salatası / Hatay Kekik Salatası — coğrafi işaret tescil belgesi, no. 1617 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2024
Government publication · Read in full · High reliability · Speaks for Türkiye
The three-page registration document for a salad of fresh zahter leaves, held by the Governorship of Hatay and registered 19 July 2024. Read in full, in Turkish, in the PDF published on the register. Competent for the ingredients, amounts and method of one registered dish. It names the herb as zahter and as kekik and gives no botanical name.
ci.turkpatent.gov.tr/cografi-isaretler/detay/10502
Also listed under: Culture and cuisine
İslahiye Biberi — coğrafi işaret tescil belgesi, no. 991 (menşe adı)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2022
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a designation of origin held by the Gaziantep Commodity Exchange, protected from 2 March 2018 and registered 5 January 2022. Read in Turkish, in full, in the PDF published on the register: the description with its table for fresh and dried fruit, the production method with its three accounts of making isot, hot flake and hot powder, and the inspection. Competent for what the registered chilli is and how its three products are made. Its account of how the mountains and the wind give the chilli its quality is the applicant’s and is not cited.
ci.turkpatent.gov.tr/cografi-isaretler/detay/38523
Also listed under: Plants and growing; Food science and processing
ISO 882-1 — Cardamom (Elettaria cardamomum (L.) Maton): specification, whole or split pods
International Organization for Standardization · 1993
Standards body publication · Cited through another work · High reliability
Commercial classes of cardamom by colour, size, extraneous matter, empty and immature capsules and volatile oil. Competent for trade grading; regional grade names such as Alleppey Green are national trade terms that sit alongside it. The ISO text is sold and was not read at source; this entry rests on how the standard is described in the spice literature.
Also listed under: Food science and processing
ISO 959-1 and 959-2 — Pepper (Piper nigrum L.), whole or ground: black and white pepper specifications
International Organization for Standardization · 1998
Standards body publication · Cited through another work · High reliability
Grades of black and white pepper defined by bulk density, extraneous matter, light berries, moisture, volatile oil and piperine. Competent for what a pepper grade measures, and the source of the bulk-density criterion that separates heavy mature berries from light immature ones. The ISO text is sold and was not read at source; this entry rests on how the standard is described in the spice literature.
Also listed under: Food science and processing
ISO 3632-1 and 3632-2 — Saffron (Crocus sativus L.): specification and test methods
International Organization for Standardization · 2011
Standards body publication · Cited through another work · High reliability
The international saffron grading scheme: categories defined by spectrophotometric measurement of colouring strength (crocin, read at about 440 nm), bitterness (picrocrocin, about 257 nm) and aroma (safranal, about 330 nm), with limits on moisture and floral waste. Competent for what a grade measures. It says nothing about origin, and a category is a laboratory result on a sample rather than a property of a brand. The ISO text is sold and was not read at source; this entry rests on how the standard is described in the spice literature.
Also listed under: Chemistry; Food science and processing
ISO 5565-1 — Vanilla (Vanilla fragrans (Salisbury) Ames): specification
International Organization for Standardization · 1999
Standards body publication · Cited through another work · High reliability
Commercial categories of cured vanilla beans by length, appearance, moisture and splitting, and the minimum vanillin content. Competent for how the trade classes beans. Market terms such as "Grade A" and "gourmet" are trade shorthand for parts of this, not the standard itself. The ISO text is sold and was not read at source; this entry rests on how the standard is described in the spice literature.
Also listed under: Food science and processing
ISO 6539 (Cinnamon, Cinnamomum zeylanicum) and ISO 6538 (Cassia: Chinese, Indonesian and Vietnamese types) — specifications
International Organization for Standardization
Standards body publication · Cited through another work · High reliability
The trade identity and grading of true cinnamon quills by diameter and quality, and the recognition of three commercial cassia types tied to three species. Competent for trade classification and the species-to-type mapping; not a flavour or safety source. The ISO text is sold and was not read at source; this entry rests on how the standard is described in the spice literature.
Also listed under: Plants and growing; Food science and processing
ISO 7540 — Ground paprika (Capsicum annuum L.): specification; with ISO 7541 extractable colour
International Organization for Standardization · 2006
Standards body publication · Cited through another work · High reliability
Classes of ground paprika by extractable colour, moisture, ash and fineness, and the extractable-colour method on which ASTA colour units rest. Competent for what a paprika colour figure measures. The ISO text is sold and was not read at source; this entry rests on how the standard is described in the spice literature.
Also listed under: Chemistry; Food science and processing
ISO/TC 34/SC 7 — Spices, culinary herbs and condiments
International Organization for Standardization
Standards body publication · Cited through another work · High reliability
International standards for the specification, sampling and testing of spices, including grading schemes such as ISO 3632 for saffron. The ISO text is sold and was not read at source; this entry rests on how the standard is described in the spice literature.
www.iso.org/committee/47858.html
Also listed under: Food science and processing
Jamaica’s Geographical Indication (GI) Protection System
Adrienne Thompson · Jamaica Intellectual Property Office, via WIPO (WIPO/GEO/TBS/23, panel 4) · 2023
Government publication · Read in full · High reliability · Speaks for Jamaica
Presentation slides by the deputy director and registrar of the Jamaica Intellectual Property Office, dated 15 June 2023 and published by the World Intellectual Property Organization among the documents of its meeting WIPO/GEO/TBS/23. Read in full. Cited for the entry it gives for Jamaica Jerk: the date of registration, the goods, the proprietor, the area and the controls. Slides state the entry in a few lines; the register itself, the code of practice and the control manual were not read.
www.wipo.int/edocs/mdocs/sct/en/wipo_geo_tbs_23/wipo_geo_tbs_23_panel_4_2.pdf
Karamanlı Kişnişi — coğrafi işaret tescil belgesi, no. 548 (menşe adı)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2020
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a designation of origin held by Karamanlı Municipality, protected from 21 May 2018 and registered 28 September 2020. Read in Turkish, in full, in the PDF published on the register: the description, the production method and the inspection. Competent for what the registered coriander is and how it is sown and cut. It prints the essential oil figure, 0.40 to 0.45, without a unit, and attributes an average of 0.30 to the American Spice Trade Association without a reference. One sentence speaks of harvesting the plant with its root at 55 to 60 cm before the text turns to the fruit harvest; what that first harvest is for is not said.
ci.turkpatent.gov.tr/cografi-isaretler/detay/38573
Also listed under: Plants and growing; Food science and processing
Kayseri Çemeni — coğrafi işaret tescil belgesi, no. 1424 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2023
Government publication · Read in full · High reliability · Speaks for Türkiye
The three-page registration document for a geographical indication held by the Kayseri Chamber of Commerce, registered 26 July 2023 with protection from 19 October 2021. Read in Turkish in the PDF published on the register, from the heading to the section on what must be done within the province; the section on inspection was not read. Competent for what the registered table paste is, the weights of each ingredient in a 100 kg batch, the two ways of mixing it and how it is eaten. It is the rule for one protected name. It names the spices without saying whether they are ground, and its remarks on keeping times are not cited.
ci.turkpatent.gov.tr/cografi-isaretler/detay/5366
Also listed under: Food science and processing; Culture and cuisine
Kayseri Cırgalan Biberi — coğrafi işaret tescil belgesi, no. 557 (menşe adı)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2020
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a designation of origin held by Kocasinan Municipality, applied for on 18 January 2019 and registered 6 October 2020. Read in Turkish, in full, in the PDF published on the register, whose text layer lacks the opening notice with the date protection runs from: the description, the production method from sowing to milling, and the inspection. Competent for what the registered ground chilli is and how it is made. It prints a Scoville figure of 275 to 310 for the powder without a method, a figure far below what the word hot usually means.
ci.turkpatent.gov.tr/cografi-isaretler/detay/82
Also listed under: Plants and growing; Food science and processing
Kilis Kahvaltılık Toz Zahter — coğrafi işaret tescil belgesi, no. 1744 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2025
Government publication · Read in full · High reliability · Speaks for Türkiye
The three-page registration document for a geographical indication held by Kilis Municipality, registered 3 June 2025. Read in Turkish in the PDF published on the register, from the heading to the section on what must be done within the province; the section on inspection was not read. Competent for the twelve ingredients of the registered breakfast mixture, their weights for six portions, the roasting and grinding, and how it is eaten with olive oil and bread. It glosses zahter as kekik and gives no botanical name. Its list of amounts prints one ingredient in a form that reads as sumac sour where its description says sumac.
ci.turkpatent.gov.tr/cografi-isaretler/detay/8262
Also listed under: Food science and processing; Culture and cuisine
List of Geographical Indication (GI) Tags Registered for Spices (as of 15 September 2026)
Spices Board India, Ministry of Commerce and Industry, Government of India
Government publication · High reliability · Speaks for India
Every Indian spice geographical indication with its application number, certificate date, validity and registered proprietor. Competent for which names are registered, when, and by whom; the quality claims in the underlying applications are the applicants’ own and are not cited.
www.indianspices.com/sites/default/files/List_of_GItags_for_spices_BJ.pdf
Also listed under: Food science and processing
Lista das Indicações de Procedência concedidas (list of indications of source granted), to 29 September 2026
Instituto Nacional da Propriedade Industrial (Brazil) · 2026
Government publication · Read in full · High reliability · Speaks for Brazil
The list the Brazilian patent office publishes of every indication of source it has granted, with the applicant, the product, the date and the boundary of each. Read in Portuguese as the PDF dated 29 September 2026, by searching it for each spice name and reading the entries found whole. Competent for the fact, date, holder and area of a registration. It is a list: it carries no specification, so it says nothing of how a product must be grown or made. The list of denominations of origin, dated 23 June 2026, was searched in the same way.
www.gov.br/inpi/pt-br/servicos/indicacoes-geograficas/pedidos-de-indicacao-geografica-no-brasil
Magyar Élelmiszerkönyv (Codex Alimentarius Hungaricus) 2-211 — Fűszerpaprika-őrlemény (ground spice paprika)
Magyar Élelmiszerkönyv Bizottság (Hungarian Food Codex Committee) · 2008
Government publication · High reliability
The Hungarian guideline for ground paprika, second edition: maps the named classes különleges, csemege, édesnemes and rózsa onto classes I to IV of ISO 7540, and defines the pungency labels by capsaicin content. Competent for Hungarian grade names; the archived edition read here may since have been revised.
elelmiszerlanc.kormany.hu/download/0/35/b1000/2-211_arch.pdf
Also listed under: Food science and processing
Malatya Erik Ekşisi — coğrafi işaret tescil belgesi, no. 1148 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2022
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a geographical indication held by Yeşilyurt Municipality, protected from 23 September 2021 and registered 10 June 2022. Read in Turkish, in full, in the PDF published on the register: the description, the production method with its quantities, the statement of what must be done in the province, and the inspection. Competent for what the registered plum sour is made of and how. It names eleven local plums and no species. It says the sour is a flavouring in many dishes and names none, and that its past is long without saying more. It prints a temperature of 36 °C for the days in the sun without saying what it is a temperature of.
ci.turkpatent.gov.tr/cografi-isaretler/detay/5063
Also listed under: Plants and growing; Food science and processing
Maraş Biberi — coğrafi işaret tescil belgesi, no. 43 (menşe adı)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2003
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a designation of origin held by the Kahramanmaraş Chamber of Commerce and Industry: in force from 14 April 2002, registered 8 January 2003, and amended by a notice of 1 October 2020. Read in full, in Turkish, in the three-page PDF published on the register, which is the amended text. Competent for the registered area, the description and measurements of the fruit, the three permitted ways of drying and the three products, among them the black flake it calls isot. It is the rule for one protected name. It calls the blackening a fermentation without saying what carries it out.
ci.turkpatent.gov.tr/cografi-isaretler/detay/37908
Also listed under: Plants and growing; Food science and processing
Maraş Sumak Ekşi Külü — coğrafi işaret tescil belgesi, no. 1600 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2024
Government publication · Read in full · High reliability · Speaks for Türkiye
The three-page registration document for a geographical indication held by Kahramanmaraş Metropolitan Municipality, registered 12 June 2024. Read in full, in Turkish, in the PDF published on the register. Competent for what may be sold under the name: the salt limit, the three sizes with their sieve openings and their shares of outer fruit layer and seed, the measured ranges and the method. It is the rule for one protected name.
ci.turkpatent.gov.tr/cografi-isaretler/detay/5452
Also listed under: Food science and processing; Culture and cuisine
Maraş Sumak Ekşisi Akıtı — coğrafi işaret tescil belgesi, no. 343 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2018
Government publication · Read in full · High reliability · Speaks for Türkiye
The three-page registration document for a geographical indication held by Kahramanmaraş Metropolitan Municipality, registered 13 April 2018. Read in full, in Turkish, in the PDF published on the register. Competent for what the registered product is, how it must be made, the figures the registration gives for it and the dishes it names. It is the rule for one protected name and was written by the applicant; its remarks on the product’s keeping qualities are not cited.
ci.turkpatent.gov.tr/cografi-isaretler/detay/38219
Also listed under: Chemistry; Food science and processing; Culture and cuisine
Nizip Nanesi — coğrafi işaret tescil belgesi, no. 491 (menşe adı)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2020
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a designation of origin held by the Nizip Commodity Exchange, protected from 21 December 2017 and registered 12 March 2020. Read in Turkish, in full, in the PDF published on the register: the description with its table of limits for the dried mint, the notes on soil and water, the production method and the inspection. Competent for what the registered mint is and how it is planted, cut and dried. Its figures for carvone and limonene describe the oil of the fresh plant and are given without a study behind them.
ci.turkpatent.gov.tr/cografi-isaretler/detay/38458
Also listed under: Plants and growing; Food science and processing
Norma Oficial Mexicana NOM-182-SCFI-2011, Vainilla de Papantla, extractos y derivados – Especificaciones, información comercial y métodos de ensayo (prueba)
Secretaría de Economía; Diario Oficial de la Federación, 18 August 2011 · 2011
Government publication · Read in full · High reliability · Speaks for Mexico
The Mexican official norm for the denomination of origin, read in Spanish in the copy published by the Secretaría de Economía: sections 1 to 7, on scope, definitions, designation and the specifications for green pods, cured pods, extracts and derivatives, with Tables 1 to 3. The sections on sampling, test methods, labelling and conformity were not read. Competent for what the norm requires. The declaration of protection, which defines the zone, was not read, so the zone is not described. The norm prints the botanical name in three spellings.
Also listed under: Plants and growing; Food science and processing
Norma Oficial Mexicana NOM-189-SCFI-2017, Chile habanero de la Península de Yucatán (Capsicum chinense Jacq.) – Especificaciones y métodos de prueba
Secretaría de Economía; Diario Oficial de la Federación, 21 February 2018 · 2018
Government publication · Read in full · High reliability · Speaks for Mexico
The Mexican official norm for the denomination of origin, read in Spanish in the facsimile of the Diario Oficial held by the FAO legal database: the recitals, and sections 1 to 11, on scope, definitions, classification, general provisions, specifications, authenticity, safety, additives, sampling and tolerances. The test methods, labelling and conformity sections were not read. Competent for what the norm requires. The declaration of protection of 4 June 2010, which defines the territory, was not read, so the territory is not described. The norm gives its Scoville equivalents as conversions and marks one as adjusted by a factor.
faolex.fao.org/docs/pdf/mex174136.pdf
Also listed under: Plants and growing; Food science and processing
Notification S.O. 245(E) of 7 March 1988 under section 6 of the Export (Quality Control and Inspection) Act, 1963 — black pepper
Export Inspection Council of India, Ministry of Commerce and Industry · 1988
Government publication · Read in full · High reliability · Speaks for India
A one-page retyped text of the notification as the Export Inspection Council posts it, read in full; the retyping has evident slips in spelling. Competent for what the order of 1988 required: that black pepper produced in India, whole or powdered, be inspected before export under the Pepper Grading and Marketing Rules, 1961, and not be exported without a certificate of inspection, commercial samples of up to one kilogram excepted. Whether the order is still in force, and how it reads against the grading rules that have replaced those of 1961, was not established.
www.eicindia.gov.in/WebApp1/resources/PDF/Order_No._SO_245_dated_7th_March_1988.pdf
Oğuzeli Nar Ekşisi — coğrafi işaret tescil belgesi, no. 615 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2020
Government publication · Read in full · High reliability · Speaks for Türkiye
The three-page registration document for a geographical indication held by Oğuzeli Municipality, registered 3 December 2020; it notes an amendment announced in the register’s bulletin no. 116 of 3 January 2022. Read in Turkish in the PDF published on the register: the heading, the description with its table of figures, the six steps of the production method and the section on what must be done within the district. The section on inspection was not read. The document gives two different dates in November 2017 for the start of protection and for the application, and neither is cited. Competent for what the registered product is and the figures printed for it, which are single values, not ranges.
ci.turkpatent.gov.tr/cografi-isaretler/detay/38405
Also listed under: Chemistry; Food science and processing
Orden de 30 de junio de 1988 por la que se aprueba la Norma de Calidad para el Comercio Exterior del Azafrán (BOE-A-1988-16642), as amended by the Orden de 28 de julio de 1999 (BOE-A-1999-17194) and repealed by the Orden ECC/2566/2015 (BOE-A-2015-13096)
Ministerio de Economía y Hacienda; Boletín Oficial del Estado (Agencia Estatal) · 1988
Government publication · Read in full · High reliability · Speaks for Spain
Three texts in the Spanish official gazette, read in Spanish in full: the order of 1988 with its annex, the quality norm for saffron in foreign trade (definitions, general conditions, commercial types, analytical characteristics, presentation and labelling); the order of 1999 that renamed the type “Mancha” as “selecto” or “superior” and restated the analytical table; and the gazette’s own record that the order of 1988 was repealed with effect from 18 December 2015 by an order of 27 November 2015, whose article 2 lists it. Competent for what Spain required of saffron leaving the country between 1988 and 2015, and for the fact that it requires it no longer. It was a rule for exporters from Spain, never a grade of saffron in general.
www.boe.es/buscar/doc.php?id=BOE-A-1988-16642
Also listed under: Food science and processing
Pepper — crop page, with “Standard Quality Specifications”
Department of Export Agriculture, Sri Lanka · 2020
Government publication · Read in full · High reliability · Speaks for Sri Lanka
The department’s own page for the crop, dated 21 October 2019 and revised 7 June 2020, read in full as saved. Cited for one table, which the page introduces as quality standards approved by the Sri Lanka Standards Institution: three grades of black pepper by mouldy berries, extraneous matter, light berries, moisture and appearance. The page gives no standard number or year, and the standard itself was not read, so the table is the department’s summary of it.
Also listed under: Plants and growing; Food science and processing
Pliego de condiciones de la “DO Azafrán de La Mancha”
Junta de Comunidades de Castilla-La Mancha, Consejería de Agricultura, Ganadería y Desarrollo Rural
Government publication · Read in full · High reliability · Speaks for Spain (European Union protected designation of origin)
The product specification of the protected designation as the regional government publishes it, in Spanish, an eight-page file posted in July 2026 and undated in its own text. Read in full for sections A and B (the product and its physical, chemical and sensory requirements), D and E (proof of origin and how the saffron is made), G (labelling) and H (control); the list of municipalities in section C and the account of the link with the area in section F were not read and are not cited. Competent for what saffron must be to carry this one name. It is the specification of one designation, not a grade of saffron in general; it rests its test methods on a Spanish edition of an international standard that was not itself read.
apliagri.castillalamancha.es/sites/default/files/2026-07/PC_DOP_Azafran_de_La_Mancha.pdf
Also listed under: Food science and processing
Protected Designation of Origin “Pimentón de la Vera” — Specifications
Department for Environment, Food and Rural Affairs (United Kingdom register of protected geographical food names)
Government publication · Read in full · High reliability · Speaks for Spain (protected designation of origin, as held on the United Kingdom register)
An English text of the designation’s product specification, seventeen pages, as the United Kingdom government holds it for the name it protects. Read in full for sections 1 and 2 (the name, the definition and the organoleptic, physical and chemical characteristics), section 4.1 (controls), section 5.1.1 with its two tables of varieties, and section 5.2 (drying, grinding and packaging); the list of municipalities, the notes on cultivation and the historical section were read and are not relied on for anything but the drying. Competent for what paprika must be to carry this one name. The file is undated. The regional government of Extremadura approved a change to the specification by a resolution of 5 March 2025, which was read: it says the change touches the organoleptic description of one category, the wording of the geographical area, harvesting, which may now be by machine, and labelling. The amended text itself was not read, so nothing is cited here from those four parts except the three heat groups, and the physical and chemical figures are cited as the resolution leaves them untouched.
assets.publishing.service.gov.uk/media/6682d4577d26b2be17a4b540/Pimenton_de_la_Vera_DOP_20.pdf
Also listed under: Food science and processing
Publication of an application — single document, “Mrech Kampot” / “Poivre de Kampot”, EC No KH-PGI-0005-01264 (2015/C 265/06), Official Journal of the European Union C 265, 13 August 2015, p. 7
European Commission; Publications Office of the European Union · 2015
Government publication · Read in full · High reliability · Speaks for Cambodia (protected geographical indication, European Union register)
The single document as published in the Official Journal for opposition, read in full in English from the Publications Office. Competent for the description the name was registered on: the two varieties, the four types of pepper, the size, density, colour and defects required of each, the steps that must take place in the area, labelling and the districts. It is a summary of the Cambodian specification, which was not read; the regulation that entered the name in the register and any later amendment were not read either.
publications.europa.eu/resource/celex/52015XC0813(01)
Also listed under: Food science and processing
Publication of an application — summary, “Kalocsai fűszerpaprika-őrlemény”, EC No HU-PDO-0005-0393 (2011/C 303/12), Official Journal of the European Union C 303, 14 October 2011, p. 16
European Commission; Publications Office of the European Union · 2011
Government publication · Read in full · High reliability · Speaks for Hungary (protected designation of origin, European Union register)
The summary of the product specification as published in the Official Journal for objection, read in full in English from the Publications Office. Competent for the description the name was applied for on: the varieties, the sensory description, the heat classes by capsaicin content, particle size, pigment, moisture and sand limits, and the method of production. It is the text of 2011; the full Hungarian specification with its list of settlements was not read, and whether the specification has been amended since was not established.
publications.europa.eu/resource/celex/52011XC1014(07)
Also listed under: Food science and processing
Publication of an application — summary, “Szegedi fűszerpaprika-őrlemény” or “Szegedi paprika”, EC No HU-PDO-0005-0395 (2010/C 44/05), Official Journal of the European Union C 44, 20 February 2010, p. 8
European Commission; Publications Office of the European Union · 2010
Government publication · Read in full · High reliability · Speaks for Hungary (protected designation of origin, European Union register)
The summary of the product specification as published in the Official Journal for objection, read in full in English from the Publications Office. Competent for the description the name was applied for on: the varieties, the sensory description, the heat classes by capsaicin content, particle size, pigment, moisture and sand limits, and the method of production. It is the text of 2010; the full Hungarian specification was not read, and whether the specification has been amended since was not established, so the figures are given as those of the application.
publications.europa.eu/resource/celex/52010XC0220(03)
Also listed under: Food science and processing
Publication of an application for approval of an amendment, which is not minor, to a product specification: ‘Pimentón de Murcia’ (PDO-ES-0113-AM02), with the single document
Official Journal of the European Union, C 68, 24 February 2023, p. 44 (2023/C 68/08) · 2023
Government publication · Read in full · High reliability · Speaks for European Union
The amendment application for a Spanish protected designation of origin first registered in 2001, with the single document as amended. Read in English: the applicant, the list of amendments at its headings, the start of the amendments to the description and to the geographical area, and the single document from its first section to the natural factors of the link; the passages on drying and on the two varieties were also read. The rest of the amendment text and the end of the link section were not read. Commission Implementing Regulation (EU) 2023/1150, which approved the amendments, was read in full and has no content of its own. The document names the Bola variety alone in one section and Bola or Americano in another, and prints a crude fibre figure without saying which way it limits; both are reported as printed. A single document summarises a specification, and the full Spanish specification was not read.
publications.europa.eu/resource/celex/52023XC0224(10)
Also listed under: Plants and growing; Food science and processing
Publication of an application for registration of a geographical indication pursuant to Article 15(4) of Regulation (EU) 2024/1143: ‘Peperoncino di Calabria’ (PGI), single document
Official Journal of the European Union, C series, C/2026/1101, 18 February 2026 · 2026
Government publication · Read in full · High reliability · Speaks for European Union
The single document published when Italy applied to register the name, which was entered in the register on 4 June 2026 by Implementing Regulation (EU) 2026/1273; the regulation was read in full and has no content of its own. Read in English: sections 1 to 5 in full and the opening of section 6, on the link, which was not read to its end. Competent for which chillies and which forms the name covers and the limits it sets. The application rests on reputation, and the works it quotes for that were not read. What the registration means for chilli labelled in English outside the Union was not looked into.
publications.europa.eu/resource/celex/52026XC01101
Also listed under: Plants and growing; Food science and processing
Publication of an application for registration of a name — single document, “Ceylon Cinnamon”, EU No PGI-LK-02298 (2020/C 208/08), Official Journal of the European Union C 208, 22 June 2020, p. 19; with Commission Implementing Regulation (EU) 2022/144 of 2 February 2022 entering the name in the register
European Commission; Publications Office of the European Union · 2020
Government publication · Read in full · High reliability · Speaks for Sri Lanka (protected geographical indication, European Union register)
The single document as published in the Official Journal for opposition, and the regulation that registered the name, both read in full in English from the Publications Office. Competent for the registered description of the product: its forms, their moisture, volatile oil and cinnamaldehyde figures, the stages that must take place in Sri Lanka, labelling, and the account of the traditional quill grades. The single document is a summary; the full specification, which it places on a Sri Lankan export board address that no longer resolves, was not read, and no later amendment was looked for. Several figures in the journal text look inconsistent with one another and are flagged where they are quoted.
publications.europa.eu/resource/celex/52020XC0622(05)
Also listed under: Food science and processing
Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012: ‘Colatura di alici di Cetara’ (PDO), single document
Official Journal of the European Union, C 208, 22 June 2020, p. 10 (2020/C 208/05) · 2020
Government publication · Read in full · High reliability · Speaks for European Union
The single document published when Italy applied to register the name, which was entered in the register by Implementing Regulation (EU) 2020/1529. Read in English, in full. Competent for what the registered product is, what goes into it, where the fish are caught and the four reference values it must show when the salting ends. It gives no duration and no temperature for the fermentation, and it reports no study of organisms or of chemistry. Its statements about the product’s past and about the salinity of the sea are the applicant’s. The full Italian specification was not read.
publications.europa.eu/resource/celex/52020XC0622(02)
Also listed under: Food science and processing; Culture and cuisine
Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012: ‘Sal de Rio Maior / Flor de Sal de Rio Maior’ (PDO), single document
Official Journal of the European Union, C series, C/2025/608, 27 January 2025 · 2025
Government publication · Read in full · High reliability · Speaks for European Union
The single document published when Portugal applied to register the name, which was entered in the register by Implementing Regulation (EU) 2025/956; the regulation was read for its date and reference. Read in English, in full. Competent for what the registered salt is, where it comes from and the limits it sets. It calls the salt rich in selenium and also sets selenium below 0.1 mg/kg. Its geology and its history from the twelfth century are the applicant’s account, drawn from works not read. The full Portuguese specification was not read.
publications.europa.eu/resource/celex/52025XC00608
Also listed under: Plants and growing; Food science and processing
Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92: ‘Zafferano dell’Aquila’ (PDO), summary of the specification
Official Journal of the European Union, C 93, 17 April 2004, pp. 23–26 (2004/C 93/10) · 2004
Government publication · Read in full · High reliability · Speaks for European Union
The summary of the specification published when Italy applied to register the name, which was entered in the register by Regulation (EC) No 205/2005. Read in English, in full; the two tables of figures were read from the page image of the PDF, where the text version drops them. Regulation 205/2005 was read in full and has no content of its own. Competent for the summary of the rules as they stood in 2004. The tables print the strength figures in a notation of their own, without a method, and they are reported as printed. Later amendments and the full Italian specification were not read. Its account of six or eight centuries of cultivation is the applicant’s.
publications.europa.eu/resource/celex/52004XC0417(09)
Also listed under: Plants and growing; Food science and processing
Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92: ‘Zafferano di San Gimignano’ (PDO), summary of the specification
Official Journal of the European Union, C 93, 17 April 2004, pp. 27–31 (2004/C 93/11) · 2004
Government publication · Read in full · High reliability · Speaks for European Union
The summary of the specification published when Italy applied to register the name, which was entered in the register by Regulation (EC) No 205/2005. Read in English, in full, with its table read from the text of the PDF. Competent for the summary of the rules as they stood in 2004. Its paragraph on method puts the sealing of the dried stigmas in jars before the sentence on drying them; the order given here is the evident one. Later amendments and the full Italian specification were not read. Its history of medieval trade is the applicant’s, with a bibliography not read here.
publications.europa.eu/resource/celex/52004XC0417(10)
Also listed under: Plants and growing; Food science and processing
Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006: ‘Sel de Guérande / Fleur de sel de Guérande’ (FR-PGI-0005-0861), single document
Official Journal of the European Union, C 189, 29 June 2011, p. 42 (2011/C 189/15) · 2011
Government publication · Read in full · High reliability · Speaks for European Union
The single document published for a French protected geographical indication, registered by Commission Implementing Regulation (EU) No 238/2012. Read in English from the heading to the specificity of the product in section 5.2; the causal link and the reference to the specification were not read. Competent for what the two protected salts are, how they are harvested and where. It gives no compositional figure. Its history of the marshes, with a first written record in 854, is the applicant’s summary and is not cited. Later amendments to the specification were not looked for.
publications.europa.eu/resource/celex/52011XC0629(10)
Also listed under: Food science and processing; History and archaeology
Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006: ‘Zafferano di Sardegna’ (PDO), single document
Official Journal of the European Union, C 117, 14 May 2008, p. 39 (2008/C 117/18) · 2008
Government publication · Read in full · High reliability · Speaks for European Union
The single document published when Italy applied to register the name, which was entered in the register by Regulation (EC) No 98/2009. Read in English, in full. Competent for what the registered saffron is, where it is grown and packed, and the three strength figures it must meet. It names the moistening of the stigmas with olive oil before drying and does not describe the drying. Later amendments and the full Italian specification were not read. Its history, from the Phoenicians to a port statute of 1317, is the applicant’s.
publications.europa.eu/resource/celex/52008XC0514(07)
Also listed under: Plants and growing; Food science and processing
Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012: ‘Sal de Tavira’/‘Flor de Sal de Tavira’ (PDO), single document
Official Journal of the European Union, C 132, 9 May 2013, p. 22 (2013/C 132/13) · 2013
Government publication · Read in full · High reliability · Speaks for European Union
The single document published when Portugal applied to register the name, which was entered in the register by Implementing Regulation (EU) No 1168/2013. Read in English, in full. Competent for what the two registered salts are, where they are raked and how. Its two tables print one value for each property and do not say whether these are limits or a single analysis. Its iodine figure, about 630 parts per million, is far above what sea salt is usually reported to hold and is given without a method. Its statements about beneficial quantities of iodine and about chefs are the applicant’s and are not cited. The full Portuguese specification was not read.
publications.europa.eu/resource/celex/52013XC0509(04)
Also listed under: Plants and growing; Food science and processing
Regulation (EC) No 178/2002 laying down the general principles and requirements of food law (General Food Law), Article 18: traceability
European Parliament and Council of the European Union · 2002
Government publication · High reliability · Speaks for European Union
The EU traceability requirement: every food business must identify its immediate suppliers and business customers and make that information available to authorities. Competent for what EU law requires a food business to record; it does not address authenticity testing.
Regulation (EC) No 396/2005 as retained and amended in the United Kingdom
legislation.gov.uk
Government publication · High reliability · Speaks for Great Britain
The post-2020 British framework, in which the EU annexes were replaced by an MRL register in parts, with 0.01 mg/kg applying where the register sets no MRL, no default and no exemption. Competent for the structure of the British regime, not for any substance’s current figure.
www.legislation.gov.uk/eur/2005/396/article/18
Also listed under: Safety and health
Regulation (EC) No 396/2005 on maximum residue levels of pesticides in or on food and feed
European Parliament and Council of the European Union · 2005
Government publication · High reliability · Speaks for European Union
The EU framework for pesticide maximum residue levels: the products covered (Annex I), the MRLs (Annexes II and III), substances needing none (Annex IV) and the 0.01 mg/kg level that applies where no MRL is set. Read in the text as adopted, reproduced by legislation.gov.uk, because EUR-Lex refused automated retrieval; the annexes have been amended many times since and the current MRL for any substance must be read from the EU Pesticides Database.
www.legislation.gov.uk/eur/2005/396/article/18/adopted
Also listed under: Safety and health
Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties
European Parliament and Council of the European Union · 2008
Government publication · High reliability
Sets maximum levels for certain substances of toxicological concern — including myristicin — in compound foodstuffs to which flavourings or food ingredients with flavouring properties have been added. Competent for the existence and regulatory treatment of those substances; it is not a clinical source and states no dose-response for whole spices.
Also listed under: Food science and processing; Safety and health
Regulation (EU) 2018/848 on organic production and labelling of organic products
European Parliament and Council of the European Union · 2018
Government publication · High reliability · Speaks for European Union
The EU organic regulation, whose general principles exclude ionising radiation from the whole organic food chain. Competent for the EU organic rules only.
eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32018R0848
Report of the fourth session of the Codex Committee on Spices and Culinary Herbs, Thiruvananthapuram, 21–25 January 2019 (REP19/SCH)
Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission (copy held by the committee’s host secretariat) · 2019
Standards body publication · Read in full · High reliability
The session report, fifty pages, as the committee’s Indian host secretariat posts it. Read for the conclusions on each draft and for the body text of Appendix VI, the proposed draft standard for dried cloves. The appendices carry proposed drafts sent forward at Step 5 — dried oregano, dried or dehydrated ginger, dried basil, dried cloves, saffron — and one at Step 5/8, dried garlic. They are drafts part-way through the procedure, not the standards as adopted, and no figure is cited from them. Competent only for what the committee had drafted by January 2019 and for the fact that the cloves draft offered three optional classes.
ccsch.in/pdf/reports/CCSCH4%20REPORT%20E.pdf
Also listed under: Food science and processing
Saffron Grading and Marking Rules, 2012 — notification G.S.R. 771(E) of 18 October 2012
Ministry of Agriculture, Government of India (Directorate of Marketing and Inspection) · 2012
Government publication · Read in full · High reliability · Speaks for India
An archived copy, captured by the Internet Archive on 20 January 2022, of the rules as the grading directorate posted them: nine pages in English, read in full — rules 1 to 8 and Schedules I to III. The rules supersede the Saffron Grading and Marking Rules, 1973 and set three grade designations each for saffron and for saffron powder. Competent for those grades, for how graded saffron must be packed and marked, and for who may mark it. The file is the notification as typed, not the gazette page, so the gazette number and date of publication are not in it; later amendments were not looked for.
web.archive.org/web/20220120003401/http://dmi.gov.in/Documents/saffron.pdf
Also listed under: Food science and processing
Safranbolu Safranı — coğrafi işaret tescil belgesi, no. 144 (menşe adı)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2011
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a designation of origin held by the Safranbolu Chamber of Tradesmen and Craftsmen, protected from 21 May 2009, registered 18 March 2011 and amended by a notice of 1 July 2021. Read in Turkish, in full, in the PDF published on the register: the description with its table of one analysis and its three distinguishing limits, the production method and the inspection. Competent for what the registered saffron is and how it is grown and dried. It prints the three strength figures with percentage signs. It describes drying twice, once of the picked flowers and once of the separated stigmas. Its statements that the saffron dyes a hundred thousand times its weight, is better than other saffrons and has been grown for a thousand years are the applicant’s and are not cited.
ci.turkpatent.gov.tr/cografi-isaretler/detay/38008
Also listed under: Plants and growing; Food science and processing
Safrole, and sassafras bark and oil, prohibited from use in food (21 CFR 189.180)
United States Food and Drug Administration · 1960
Government publication · High reliability
The regulatory prohibition on safrole and on sassafras bark and oil as food ingredients, following carcinogenicity findings in animals. Competent for what is and is not permitted, and specifically relevant to the distinction between sassafras root bark and the leaf: the leaf carries far less safrole, and ground sassafras leaf sold as file powder is not covered by the prohibition.
www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-189
Also listed under: Safety and health
Şanlıurfa Biberi — coğrafi işaret tescil belgesi, no. 33 (menşe adı)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2002
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a designation of origin held by Şanlıurfa Metropolitan Municipality, registered 26 February 2002. The PDF on the register is a scan of three typed pages with no text layer; pages 2 and 3 were read by eye from page images, in Turkish, and page 1, the cover with the particulars of the registration, was not read, so the number and date are taken from the register’s own page. Competent for the table of two classes of sweet and of hot chilli and for the two accounts of how flake is made, in factories and at home. The table prints no units for most rows. Its opening claims about sugar and aflatoxin are not cited.
ci.turkpatent.gov.tr/cografi-isaretler/detay/37895
Also listed under: Plants and growing; Food science and processing
SLS 81 — Specification for Ceylon cinnamon
Sri Lanka Standards Institution · 2010
Standards body publication · Cited through another work · High reliability
The national grading of Ceylon cinnamon quills by diameter, quills per kilogram and extent of foxing, with the Alba, Continental, Mexican and Hamburg families. The standard itself is sold by the Institution and was not read; this entry rests on the account of it by the Institute of Policy Studies of Sri Lanka, which the link points to. The quill grades on the cinnamon profile are now taken from the table the Department of Export Agriculture publishes, under its own entry. Revised in 2021.
Also listed under: Food science and processing
Spices Grading and Marking (Amendment) Rules, 2018 — notification G.S.R. 21(E) of 31 December 2018, Gazette of India, Extraordinary, Part II, Section 3(i), No. 21 of 11 January 2019
Ministry of Agriculture and Farmers Welfare, Government of India (Directorate of Marketing and Inspection) · 2019
Government publication · Read in full · High reliability · Speaks for India
An archived copy, captured by the Internet Archive on 18 August 2019, of the gazette notification as the grading directorate posted it: twenty-eight pages in Hindi and English, of which the English text was read in full. It amends the Spices Grading and Marking Rules, 2012 by adding Schedules XXXIII to XL — cloves whole and powder, caraway whole and powder, black caraway whole and powder, ajowan whole and powder — and supersedes three older sets of rules for those spices. Competent for the grade designations and the quality each requires for those eight products as made in 2018. Whether these schedules have been amended since was not established.
web.archive.org/web/20190818152953/http://dmi.gov.in/Documents/Final_Spices_GM_Rules_2018.pdf
Also listed under: Food science and processing
Spices Grading and Marking (Amendment) Rules, 2021 — notification G.S.R. 171(E) of 10 March 2021, Gazette of India, Extraordinary, Part II, Section 3(i), No. 130 of 12 March 2021
Ministry of Agriculture and Farmers Welfare, Government of India (Directorate of Marketing and Inspection) · 2021
Government publication · Read in full · High reliability · Speaks for India
An archived copy, captured by the Internet Archive on 29 December 2021, of the gazette notification as the grading directorate posted it: nine pages in Hindi and English, of which the English text was read in full. It adds Schedules XLI and XLII, for white pepper whole and white pepper powder, to the Spices Grading and Marking Rules, 2012. Competent for the three grade designations of each and the quality they require. In the powder table the column numbers are misprinted (they run from 10 to 17) and the headings are read by position.
web.archive.org/web/20211229064211/http://dmi.gov.in/Documents/Spicesgmrulesamd2021.pdf
Also listed under: Food science and processing
Spices Grading and Marking Rules, 2012 — notification G.S.R. 711(E) of 24 September 2012
Ministry of Agriculture, Government of India (Directorate of Marketing and Inspection) · 2012
Government publication · Read in full · High reliability · Speaks for India
An archived copy, captured by the Internet Archive on 27 December 2013, of the rules as the grading directorate posted them: thirty-seven pages in English. Read in full for rules 1 to 8 and for the table of grade designations and the notes of every schedule from II to XXXII; the explanations under each table were read for turmeric and black pepper and only in part for the later schedules — turmeric, chillies and capsicums, black pepper, cardamom, large cardamom, coriander, ginger, cumin, cumin black (kalonji), fennel, fenugreek and celery seed, whole and powdered. The general characteristics printed under each table were read for turmeric and skimmed for the rest, and are cited only for turmeric. The rules supersede the Spices Grading and Marking Rules, 2005. The file is the notification as typed, not the gazette page, so its gazette number and date of publication are not in it. Amendments of 2018 and 2021 that add schedules were read and are held separately; whether any amendment has changed these thirty-one schedules since was not established.
web.archive.org/web/20131227214706/http://agmarknet.nic.in/SpicesGMRules2012.pdf
Also listed under: Food science and processing
Standard for Black, White and Green Peppers (CXS 326-2017)
Codex Alimentarius Commission, FAO/WHO · 2017
Standards body publication · Read in full · High reliability · Speaks for International (Codex Alimentarius)
Product definitions, styles, three classes, and physical and chemical requirements for whole and ground black, white and green pepper: moisture, ash, volatile oil, piperine, non-volatile ether extract, bulk density and defect tolerances. An international reference standard of the Codex Alimentarius Commission, not law in any country until adopted there. Read in full, in the text as adopted in 2017, from the copy published by the Food Safety and Standards Authority of India; the Codex site lists later amendments, which were not read, so a limit cited here is the 2017 limit.
fssai.gov.in/upload/uploadfiles/files/CXS_326e(1).pdf
Also listed under: Food science and processing
Standard for Cumin (CXS 327-2017)
Codex Alimentarius Commission, FAO/WHO · 2017
Standards body publication · Read in full · High reliability · Speaks for International (Codex Alimentarius)
Product definition, styles, three grades, and physical and chemical requirements for whole, cracked and ground cumin: moisture, ash, acid-insoluble ash, volatile oils and defect tolerances. An international reference standard of the Codex Alimentarius Commission, not law in any country until adopted there. Read in full, in the text as adopted in 2017, from the copy published by the Food Safety and Standards Authority of India; the Codex site lists later amendments, which were not read, so a limit cited here is the 2017 limit.
fssai.gov.in/upload/uploadfiles/files/Standard_Cumin_16_08_2018.pdf
Also listed under: Food science and processing
Standard for Dried Thyme (CXS 328-2017)
Codex Alimentarius Commission, FAO/WHO · 2017
Standards body publication · Read in full · High reliability · Speaks for International (Codex Alimentarius)
Product definition, styles, and physical and chemical requirements for dried thyme of any Thymus species: moisture, ash, acid-insoluble ash, volatile oils and defect tolerances. An international reference standard of the Codex Alimentarius Commission, not law in any country until adopted there. Read in full, in the text as adopted in 2017, from the copy published by the Food Safety and Standards Authority of India; the Codex site lists later amendments, which were not read, so a limit cited here is the 2017 limit.
fssai.gov.in/upload/uploadfiles/files/CXS_328e.pdf
Also listed under: Food science and processing
Sütçüler Kekik Yağı — coğrafi işaret tescil belgesi, no. 1536 (menşe adı)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2024
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a designation of origin held by the Isparta Special Provincial Administration, protected from 11 January 2023 and registered 6 February 2024. Read in Turkish, in full, in the PDF published on the register: the description with its list of oil constituents, the production method and the inspection. Competent for what the registered oil is and how the herb is cut, dried and distilled. It recommends cutting when half to four fifths of the stand is in flower and also says the harvest falls when the plant has ripened and set seed. Its statement that the species is endemic was not checked against a flora.
ci.turkpatent.gov.tr/cografi-isaretler/detay/8465
Also listed under: Plants and growing; Food science and processing
Tarsus Biberiyesi — coğrafi işaret tescil belgesi, no. 1018 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2022
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a geographical indication held jointly by Tarsus Municipality and the Tarsus Forest Management Directorate, protected from 6 January 2021 and registered 3 February 2022. Read in Turkish, in full, in the PDF published on the register: the description, the three parts of the production method (cutting from wild stands, raising and planting cuttings, drying and storage) and the inspection. Competent for what the registered rosemary is and how it is cut and dried. It gives July to October as the months of production in one place and August to November as the months of harvest in another; both are in the document.
ci.turkpatent.gov.tr/cografi-isaretler/detay/3205
Also listed under: Plants and growing; Food science and processing
The Agricultural Produce (Grading and Marking) Act, 1937 (Act No. 1 of 1937)
Government of India (text as held in the FAOLEX database of the Food and Agriculture Organization) · 1937
Government publication · Read in full · High reliability · Speaks for India
A three-page consolidated text of the Act with its footnoted amendments to 1986, as the Food and Agriculture Organization holds it; the date of the consolidation is not stated and later amendments were not looked for. Read in full: the definitions, section 3 (the power to fix grade designations and to authorise persons to mark with them), sections 4 to 5A (penalties for marking without authority, counterfeiting a mark and selling a misgraded article), section 5B (the power to declare by notification that an article may not be sold in a named area unless graded) and the schedule of articles, which lists cardamom, pepper, ginger, curry powder, chillies, turmeric and “condiments and spices”. Competent for what the grading scheme is in law and whom it binds. No notification under section 5B was read, so nothing here says whether grading of any spice has been made compulsory anywhere.
Tonka beans and tonka bean extracts prohibited from use in food (21 CFR 189.130)
United States Food and Drug Administration
Government publication · High reliability
The United States prohibition on tonka bean and tonka bean extract as food ingredients, on account of their coumarin content. Competent for what is and is not permitted in the United States, and for nothing else: it states no dose response, and the European position on coumarin is a limit rather than a prohibition, so the two must not be read as one rule.
www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-189
Also listed under: Safety and health
Türk Defnesi — coğrafi işaret tescil belgesi, no. 854 (mahreç işareti)
Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office) · 2021
Government publication · Read in full · High reliability · Speaks for Türkiye
The registration document for a geographical indication held by the General Directorate of Forestry, protected from 16 July 2020 and registered 18 August 2021, covering 26 provinces. Read in Turkish, in full, in the PDF published on the register: the description of the tree, leaf and fruit, the five quality classes for dried leaf, the tables for the leaf oil and the fruit fat, the passage of history, the production method and the inspection. Competent for how wild bay is cut and dried under the forestry service and how the dried leaf is sorted. Its historical statements, an export in 1917 and a forestry return of 1923 among them, are the applicant’s and were not checked. The text gives the weight of a storage bale as 25 to 30 without a unit.
ci.turkpatent.gov.tr/cografi-isaretler/detay/2342
Also listed under: Plants and growing; Food science and processing
Undeclared Peanut and Gluten in Cumin and Paprika — September 1, 2015 to November 31, 2015 (Food allergen targeted survey, final report)
Canadian Food Inspection Agency
Government publication · Read in full · High reliability · Speaks for Canada
The agency’s report page, read in full: why the survey was run, what was sampled, how samples were assessed, and the results. It tested 299 retail packs bought in six Canadian cities, 179 of ground cumin, 20 of cumin seed and 100 of ground paprika, for peanut and gluten. Competent for what was found in those packs and for the agency’s own statement of why almond was left out. The results are given for the whole survey and not split by product, beyond saying that most positives were ground cumin; it does not establish how the gluten or peanut got there. The page carries no year of publication.
Also listed under: Safety and health
სვანური მარილი (Svanuri Marili) — specification of the geographical indication, registration no. 30
Sakpatenti, National Intellectual Property Center of Georgia · 2024
Government publication · Read in full · High reliability · Speaks for Georgia
The seven-page specification of a geographical indication registered on 19 December 2024 on the application of the Georgian Ministry of Environmental Protection and Agriculture. Read in Georgian, in the text layer of the PDF the register publishes; no English text was found on the register. Sections 1 to 6 were read and the start of section 7. Competent for what may be sold in Georgia under the protected name: the ingredients and the permitted weight of each to a kilogram of salt, the steps of making it, where the ingredients must come from and the dishes it names. It does not identify the wild plant it calls gitsruli. Its account of the past is the applicant’s, and its notes cite video, a general encyclopaedia, shop pages and information from a museum employee.
www.sakpatenti.gov.ge/media/django-summernote/2025-11-19/02fc0e9f-bdf4-46da-ad52-df16f771deef.pdf
Also listed under: Food science and processing; Culture and cuisine
Trade and economics
5 sources
Are there bubbles in the vanilla price?
Khalid Khan, Chi-Wei Su, Adnan Khurshid, Muhammad Umar · Agricultural and Food Economics 10: 6 · 2022
Academic paper · Read in full · Medium reliability
An econometric test for explosive episodes in a quarterly series of the world vanilla price, 1971–2020, with a narrative of the events around each episode. Read: abstract, introduction, data and the discussion of each price episode (CC BY); the econometric method was not examined. Competent for the dating of the price episodes and the prices it quotes; its account of causes is drawn from earlier literature and trade reports rather than tested, and its price figures for 2003 are given inconsistently, so they are quoted here only as an order of magnitude.
Determinants of clove exports in Zanzibar: implications for policy
Samwel J. Kabote, Jires Tunguhole · UNU-WIDER Working Paper 2022/54, United Nations University · 2022
Academic paper · Read in full · Medium reliability
A working paper modelling Zanzibar’s clove exports for 1980–2020 against production, prices, rainfall and macroeconomic variables, with interviews of 39 growers and officials. Read: abstract, introduction, the background on the clove industry and the methods (the regression tables were not relied on). A working paper, not a peer-reviewed article. Competent for the institutional history of the state buying corporation and for the production levels it cites from earlier studies; its statistical associations are not used here beyond their direction.
doi.org/10.35188/UNU-WIDER/2022/185-3
Also listed under: Plants and growing
FAOSTAT production statistics
Food and Agriculture Organization of the United Nations
Government publication · High reliability
National production and trade volumes. Spice categories are aggregated in ways that do not always match culinary categories.
Also listed under: Plants and growing; Food science and processing
Herbs and spices — Fairtrade products
Fairtrade International
Standards body publication · Medium reliability
The scheme owner’s own account of what Fairtrade terms mean for herbs and spices: a Minimum Price for some, such as vanilla, and a Premium of 15 per cent on the commercial price where there is no Minimum Price. Competent for the scheme’s stated terms; not an evaluation of their effect.
www.fairtrade.net/en/products/Fairtrade_products/Herbs-spices.html
What’s behind our certification seals?
Rainforest Alliance
Standards body publication · Medium reliability
The scheme owner’s account of its two certifications — the Sustainable Agriculture Standard and the newer Regenerative Agriculture Standard — and of independent periodic audits. Competent for how the seal is awarded; it does not list which spices carry it.
www.rainforest-alliance.org/insights/what-does-rainforest-alliance-certified-mean
Also listed under: Plants and growing
Official statistics
2 sources
FAOSTAT: Crops and livestock products (QCL), release of December 2025
Food and Agriculture Organization of the United Nations · 2025
Government publication · High reliability
Country production, area harvested and yield for crops from 1961 to 2024, on one set of definitions. Spices are reported in categories that group several crops — nutmeg with mace and cardamoms, seven seed spices together, a residual category that includes stimulant crops — and in fresh weight for ginger. Each figure carries a flag: official, estimated by FAO, or imputed by FAO in the absence of a national figure. Licensed CC BY 4.0 under the FAO database terms of use, with attribution in the form FAO (2025), FAOSTAT: Crops and livestock products, accessed on the date recorded.
www.fao.org/faostat/en/#data/QCL
Also listed under: Plants and growing; Food science and processing
Spice-wise area and production in India, 2021–22 to 2025–26
Spices Board, Ministry of Commerce and Industry, Government of India · 2026
Government publication · High reliability · Speaks for India
Area and production by individual spice for India, compiled from state agriculture and horticulture departments and the Directorate of Arecanut and Spices Development, with cardamom estimated by the Board itself and pepper by DASD. Years are agricultural years; 2024–25 is final and 2025–26 an advance estimate, and figures from 2020–21 onward are subject to revision. These are the national figures FAOSTAT reports for India. The Board’s site states no explicit open licence; the figures here are cited as facts with attribution to it rather than republished as a dataset.
www.indianspices.com/indian-spices/major-spices-statewise-area-and-production
Also listed under: Plants and growing; Food science and processing
Labour and social conditions
4 sources
Child labor in the vanilla sector in Madagascar (summary of “A Tale of Two Supply Chains”)
Fair Labor Association · 2021
Industry body publication · Medium reliability
A multi-stakeholder labour-rights organisation’s field assessment of one vanilla plantation and smallholder farms in Madagascar, and its report of a 2012 ILO study. Competent for what its assessment found in the supply chains it mapped; not a national survey, and the ILO figure is quoted second-hand.
www.fairlabor.org/resource/child-labor-in-the-vanilla-sector-in-madagascar
Enquête de base sur le travail des enfants dans la région SAVA de Madagascar: rapport simplifié
International Labour Organization (Organisation internationale du Travail) · 2020
Government publication · Read in full · High reliability
The baseline household survey for an ILO project against child labour in vanilla, carried out in 2018 in 32 communes of the SAVA region (895 children aged 5 to 17). Read: the executive summary and the summary of results, in the French edition. Competent for the prevalence of children’s work, child labour and hazardous work in those communes and for the share of it in the vanilla sector; the report itself says the figures must not be extrapolated beyond the communes surveyed.
www.ilo.org/fr/publications/enquete-de-base-sur-le-travail-des-enfants-dans-la-region-sava-de
Towards a Multispecies Approach to Caste in Sinhala Society: Interspecies Dynamics between Cinnamon and the Salagama People
Kalinga Tudor Silva · CASTE: A Global Journal on Social Exclusion 6(1): 8–31 · 2025
Academic paper · Read in full · High reliability
A sociological and historical study of the caste associated with cinnamon peeling in Sri Lanka, from the wild harvest under the Kotte kings through Portuguese and Dutch rule to cultivation, drawing on historical literature and the author’s upbringing in a cinnamon smallholding. Read: abstract, the method, and the historical sections on service tenure and cinnamon collection (CC BY). Competent for the history of the labour system; it is not a survey of present-day working conditions.
doi.org/10.26812/caste.v6i1.2578
Also listed under: History and archaeology; Culture and cuisine
Vanilla — commodity profile
Verité
Reference work · Medium reliability
A labour-rights organisation’s commodity profile of vanilla in sub-Saharan Africa, compiling production structure and labour-risk findings from cited reports. Competent as a secondary account of how the Malagasy vanilla chain is organised; its risk statements are syntheses, not new findings.
Set out under another heading
128 sources that are also cited for the subjects on this page. Each is described in full on the list named, under the subject it is first cited for.
Plants and growing (17)
- Amomum compactum Soland. ex Maton — Plant Resources of South-East Asia: Spices
- Bixa orellana L. — Plant Resources of South-East Asia species account
- Compounding impacts of COVID-19, cyclone and price crash on vanilla farmers' food security and natural resource use — 2024
- “El Niño” event in Viet Nam: agriculture, food security and livelihood needs assessment in response to drought and salt water intrusion — 2016
- Garcinia L. — Plant Resources of South-East Asia genus account (Fruits and nuts)
- Global range expansion history of pepper (Capsicum spp.) revealed by over 10,000 genebank accessions — 2021
- Grenada: a gender impact assessment of hurricane Ivan — making the invisible visible — 2005
- Grenada: A Nation Rebuilding — An assessment of reconstruction and economic recovery one year after Hurricane Ivan — 2005
- Grenada: Macro-Socio-Economic Assessment of the Damage caused by Hurricane Emily, July 14th, 2005 — 2005
- Hibiscus sabdariffa L. — Plant Resources of Tropical Africa species account — 2011
- Kerala Post Disaster Needs Assessment: Floods and Landslides, August 2018 — 2018
- Phytochemicals and Biological Activities of Garcinia atroviridis: A Critical Review — 2022
- PROTA4U — Plant Resources of Tropical Africa
- Sesamum indicum L. — Plant Resources of Tropical Africa species account — 2007
- Sesamum orientale L. — Plant Resources of South-East Asia species account (Vegetable oils and fats) — 2001
- Tamarindus indica L. — Plant Resources of South-East Asia species account
- The clove tree of Madagascar: a success story with an unpredictable future — 2014
Chemistry and composition (8)
- A scoping review of turmeric adulteration based on data from six continents — 2026
- Analytically unsupervised metabolomic profile of the premium Malgasy pepper voatsipérifery (Piper borbonense): identification of marker components — 2025
- Authentication of Garcinia fruits and food supplements using DNA barcoding and NMR spectroscopy — 2018
- Chemical fingerprinting and multicomponent quantitative analysis for quality control of Cinnamomum tamala collected from Western Himalaya by HPLC-DAD — 2024
- High rate of safety and fraud issues in commercially available cinnamon — 2025
- Safety and efficacy of a feed additive consisting of an essential oil from the gum resin of Ferula assa-foetida L. (asafoetida oil) for use in dogs and cats (FEFANA asbl) — 2022
- Safety and efficacy of a feed additive consisting of an essential oil obtained from the fruit of Apium graveolens L. (celery seed oil) for all animal species (FEFANA asbl) — 2024
- Saffron authentication based on liquid chromatography high resolution tandem mass spectrometry and multivariate data analysis — 2016
Food science, processing and storage (20)
- A Research on the Composition of Pomegranate Molasses (Nar Ekşilerinin Bileşimi Üzerine Bir Araştırma) — 2010
- A study case on Timiz (Piper capense) — 2008
- A Study on Production Processes and Quality of Fermented Soybean (Thua-Nao) in the Upper North of Thailand — 2008
- American Spice Trade Association — cleanliness specifications and analytical methods
- Black Pepper: Piper nigrum — 2000
- Cardamom: The Genus Elettaria — 2002
- Cinnamon and Cassia: The Genus Cinnamomum — 2004
- Ginger: The Genus Zingiber — 2005
- Handbook of Herbs and Spices
- Handbook of Vanilla Science and Technology — 2018
- Herb and spice fraud; the drivers, challenges and detection — 2018
- Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market — 2023
- Piment d’Espelette AOP — technical sheet — 2018
- Quality Minima Document for herbs and spices
- Quills or Featherings? The Mechanization of Cinnamon Processing — 2022
- Results of an EU wide coordinated control plan to establish the prevalence of fraudulent practices in the marketing of herbs and spices — 2021
- Saffron: Science, Technology and Health — 2020
- Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art — 2023
- The menace of saffron adulteration: Low-cost rapid identification of fake look-alike saffron using Foldscope and machine learning technology — 2022
- Turmeric: The Genus Curcuma — 2007
Food safety and health (26)
- A Risk-Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready-to-Eat Foods — 2026
- Assessment report on Foeniculum vulgare Miller, fructus
- Assessment report on Illicium verum Hook. f., fructus
- Assessment report on Zingiber officinale Roscoe, rhizoma
- Coumarin in flavourings and other food ingredients with flavouring properties — Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food — 2008
- Ethylene oxide incident — sesame seeds
- Evaluation of eugenol and related hydroxyallylbenzene derivatives
- FDA Issues Advisory on Star Anise "Teas" — 2003
- Food Irradiation: What You Need to Know
- Guideline: Sodium intake for adults and children — 2012
- High-throughput LC-MS/MS method for the determination of 14 illegal dyes in complex food matrices and its application in a large-scale survey in Egypt — 2025
- Investigation of Elevated Lead & Chromium Levels: Cinnamon Applesauce Pouches (November 2023) — 2023
- Major food allergens under FALCPA and the FASTER Act (Food Allergen Labeling and Consumer Protection Act 2004; Food Allergy Safety, Treatment, Education and Research Act 2021)
- Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission to review the toxicology of a number of dyes illegally present in food in the EU — 2005
- Opinion on glycyrrhizinic acid and its ammonium salt — 2003
- Prevalence of Salmonella in 11 spices offered for sale from retail establishments and in imported shipments offered for entry to the United States — 2017
- Prevalence, level and distribution of Salmonella in shipments of imported capsicum and sesame seed spice offered for entry to the United States: observations and modeling results — 2013
- Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007–FY2009 — 2013
- Public statement on the use of herbal medicinal products containing estragole
- Questions and Answers on Monosodium Glutamate (MSG)
- Regulation (EU) No 1169/2011 on the provision of food information to consumers, Annex II — 2011
- Risk Profile: Pathogens and Filth in Spices (2017 update, with the 2013 draft profile) — 2017
- Scientific Opinion on the risks for public health related to the presence of opium alkaloids in poppy seeds — 2011
- Systemic drivers of toxic food adulteration: lead chromate in turmeric across eastern India — 2026
- Turmeric means 'yellow' in Bengali: Lead chromate pigments added to turmeric threaten public health across Bangladesh — 2019
- U.S. FDA Regulatory Monitoring of Ochratoxin A in Human Foods: 2008-2022 — 2026
History and archaeology (46)
- A Journal of the First Voyage of Vasco da Gama, 1497–1499, translated and edited by E. G. Ravenstein — 1898
- A Translation of the Charter of the Dutch East India Company (Verenigde Oostindische Compagnie or VOC), granted by the States General of the United Netherlands, 20 March 1602 — 2009
- American Useful Plants in Post-Medieval Europe: Integrating Archaeobotanical and Historical Evidence — 2026
- Berenike and the Ancient Maritime Spice Route — 2011
- Between Venice and Alexandria: Trade and the Movement of Precious Metals in the Early Mamluk Period — 2018
- Black Pepper Consumption in the Roman Empire — 2018
- Caribbean ginger and Atlantic trade, 1570–1648 — 2015
- Chau Ju-kua: His Work on the Chinese and Arab Trade in the Twelfth and Thirteenth Centuries, Entitled Chu-fan-chï — 1911
- Cinnamaldehyde in Early Iron Age Phoenician Flasks Raises the Possibility of Levantine Trade with South East Asia — 2013
- Cinnamon, Cassia and Ancient Trade — 2017
- Cumin, Camels, and Caravans: A Spice Odyssey — 2014
- Dangerous Tastes: The Story of Spices — 2000
- Earliest curry in Southeast Asia and the global spice trade 2000 years ago — 2023
- Exotic Spices in Flux: Archaeobotanical Material from Medieval and Early Modern Sites of the Czech Lands (Czech Republic) — 2015
- First evidence of rice (Oryza cf. sativa L.) and black pepper (Piper nigrum) in Roman Mursa, Croatia — 2019
- Food globalization in southern Central Asia: archaeobotany at Bukhara between antiquity and the Middle Ages — 2023
- Foreign aromatics, olfactory culture, and scent connoisseurship in late medieval China — 2024
- Garcia da Orta, Colloquies on the Simples and Drugs of India, translated by Sir Clements Markham — 1913
- Herodotus, The Histories, translated by A. D. Godley — 1920
- History and future of food irradiation — 2011
- India Traders of the Middle Ages: Documents from the Cairo Geniza — 2008
- Indonesian Banda: Colonialism and its Aftermath in the Nutmeg Islands — 1978
- On the beginnings of South Asian spice trade with the Mediterranean region: a review — 2015
- Out of the East: Spices and the Medieval Imagination — 2008
- Pharmacological Substances From Asia In Late Antique Medical Works: Myths and Facts — 2025
- Pioneers and Perkeniers: The Banda Islands in the 17th Century — 1995
- Princeton Geniza Project: document records, transcriptions and translations
- Roman Foodprints at Berenike: Archaeobotanical Evidence of Subsistence and Trade in the Eastern Desert of Egypt — 2006
- Russia and the Medical Drug Trade in the Seventeenth Century — 2018
- Slaves, Spices and Ivory in Zanzibar: Integration of an East African Commercial Empire into the World Economy, 1770–1873 — 1987
- Southeast Asia in the Age of Commerce, 1450–1680 — 1993
- Spice and rice: pepper, cloves and everyday cereal foods at the ancient port of Mantai, Sri Lanka — 2018
- Spice War: Ternate, Makassar, the Dutch East India Company and the Struggle for the Ambon Islands (c. 1600–1656) — 2023
- Spice: The History of a Temptation — 2004
- Strabo, Geography, translated by H. C. Hamilton and W. Falconer — 1903
- Tab.Vindol. 184: ink writing tablet, an account by century
- The Indo-Roman Pepper Trade and the Muziris Papyrus — 2020
- The king’s spice cabinet – Plant remains from Gribshunden, a 15th century royal shipwreck in the Baltic Sea — 2023
- The Periplus Maris Erythraei: Text with Introduction, Translation, and Commentary — 1989
- The Periplus of the Erythraean Sea: Travel and Trade in the Indian Ocean by a Merchant of the First Century, translated by Wilfred H. Schoff — 1912
- The Philippine Islands, 1493–1803, volume 1, edited by Emma Helen Blair and James Alexander Robertson, with a historical introduction by Edward Gaylord Bourne
- The Roman and Islamic spice trade: New archaeological evidence — 2015
- The Spice Trade of the Roman Empire, 29 B.C. to A.D. 641 — 1969
- The Terqa Cloves and the Archaeology of Aroma — 2019
- The Zheng He Voyages: A Reassessment — 2004
- Venice: A Maritime Republic — 1973
Culture and cuisine (11)
- A Review of the Uses and Medicinal Properties of Dennettia tripetala (Pepperfruit) — 2015
- Baniwa Jiquitaia Pepper (Pimenta Baniwa Jiquitaia) — 2018
- Crónica de una especiería muy particular — 2024
- Ethnobotanical review of Ethiopian spices and condiments: traditional uses, cultural significance, and applications — 2025
- Exploring Indigenous Knowledge and Practices: Cultural and Ecological Dimensions of Spice Diversity in Hadiya and Kambata-Tembaro, Central Ethiopia — 2025
- Healing war wounds and perfuming exile: the use of vegetal, animal, and mineral products for perfumes, cosmetics, and skin healing among Sahrawi refugees of Western Sahara — 2012
- Pimenta jiquitaia na Amazônia e em Roraima: conhecer para valorizar — 2018
- Saberes tradicionais das pimentas Baniwa: uma análise bibliométrica e patentométrica — 2024
- Tüketicilerin Biber Salçası Tüketim Tercihlerini Etkileyen Unsurlar: Osmaniye-Bahçe İlçesi Örneği, Türkiye (Factors Affecting Consumers’ Preferences for Consumption of Pepper Paste: Example of Osmaniye-Bahçe District, Türkiye) — 2023
- Wild edible vegetables of ethnic communities of Mizoram (Northeast India): an ethnobotanical study in thrust of marketing potential — 2024
- Wild food plants and fungi sold in the markets of Luang Prabang, Lao PDR — 2021