DEFINITION
Last update: 03/06/2026
The definition of herbs and spices is harmonized across major regulatory bodies (Codex Alimentarius, EU, and US FDA) to facilitate international trade, though specific botanical inclusions vary by jurisdiction.
Herbs and spices are defined as the dried culinary portions of plants used primarily for flavoring, seasoning, and imparting aroma to foods rather than for their nutritional value [1].
- Herbs: Typically derived from the leaves, stems, or flowers of herbaceous plants (e.g., Basil, Oregano, Thyme).
- Spices: Derived from other plant parts, including seeds (Cumin), fruits/berries (Black Pepper), bark (Cinnamon), roots/rhizomes (Ginger, Turmeric), or arils (Mace)
The Codex Committee on Spices and Culinary Herbs (CCSCH) was established in 2013 to harmonize the fragmented global standards for spices. It establishes global standards to ensure “fair practices in food trade” [2]. Under EU Regulation (EC) No 396/2005 [3], herbs and spices are treated as high-risk commodities for specific contaminants (e.g., mycotoxins, pesticides) due to their concentration during the drying process.
The US FDA (21 CFR 101.22) defines them similarly but emphasizes the exclusion of substances that also impart significant nutrition or are used as colorants (e.g., paprika may be dual-classified) [4].
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