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Comité del Codex sobre Especias y Hierbas Culinarias (CCSCH)

FAO/OMS ID No:CX-736
Signatura del documento:CX/SCH
Mandato:(a) elaborar normas de ámbito mundial para las especias y hierbas culinarias en estado seco y deshidratado en forma entera, molida, partida o triturada;
(b) mantener las consultas que sean necesarias con otras organizaciones internacionales durante el proceso de elaboración de normas a fin de evitar duplicaciones.
Estatuto:Activo
Gobierno hospedante:India

Cartas circulares conexas

Código Publicada Titulo Plazo EN FR ES AR ZH RU
CL 2013/22-SCH07/13Request for Proposals for New Work for the Codex Committee on Spices and Culinary Herbs29/10/2013
CL 2015/27-SCH09/15Distribución del Informe de la Segunda Reunión del Comité del Codex sobre Especias y Hierbas Culinarias (REP16/SCH)31/05/2016
CL 2016/23/OCS-SCH07/16Request for Comments at Step 6 on the Draft Standard for Cumin30/09/2016
CL 2016/24/OCS-SCH07/16Solicitud de observaciones en el trámite 6 sobre el proyecto de Norma para el tomillo 30/09/2016
CL 2017/32/OCS-SCH03/17Request for Comments at Step 8 on the Proposed Draft Standard for Cumin15/06/2017
CL 2017/33/OCS-SCH03/17Request for Comments at Step 8 on the Proposed Draft Standard for Dried Thyme15/06/2017
CL 2017/34/OCS-SCH03/17Request for Comments at Step 5/8 on the Proposed Draft Standard for Black, White and Green (BWG) Peppers15/06/2017
CL 2017/67-SCH07/17Request for Proposals on New Work for the Codex Committee on Spices and Culinary Herbs.31/05/2018
CL 2018/60/OCS-SCH07/18Request for Comments at Step 3 on the Proposed draft Standard for Dried Cloves12/10/2018
CL 2018/54/OCS-SCH07/18Request for Comments at Step 3 on the Proposed Draft Standard for Dried Oregano.12/10/2018
CL 2018/59/OCS-SCH07/18Request for Comments at Step 3 on the Proposed draft Standard for Dried Nutmeg12/10/2018
CL 2018/55/OCS-SCH08/18Request for Comments at Step 3 on the Proposed Draft Standard for Dried roots, rhizomes and bulbs – Specific requirements for dried or dehydrated ginger 12/10/2018
CL 2018/58/OCS-SCH09/18Request for Comments at Step 3 on the Proposed Draft requirements for dried or dehydrated Basil31/10/2018
CL 2018/56/OCS-SCH09/18Request for Comments at Step 3 on the Proposed Draft Standard for dried and dehydrated garlic 31/10/2018
CL 2018/57/OCS-SCH09/18Request for Comments at Step 3 on the Proposed Draft Standard for Dried Chilli peppers and Paprika09/11/2018
CL 2018/61/OCS-SCH11/18Request for Comments at Step 3 on the Proposed Draft Standard for Saffron 14/12/2018
CL 2019/22/OCS-SCH02/19Request for Comments at Step 5/8 on the proposed draft Standard for dried or dehydrated garlic31/05/2019
CL 2019/23/OCS-SCH02/19Request for Comments at Step 5 on the Proposed Draft Standard for dried Oregano31/05/2019
CL 2019/24/OCS-SCH02/19Request for Comments at Step 5 on the Proposed Draft Standard for dried roots, rhizomes and bulbs ̶ dried or dehydrated ginger31/05/2019
CL 2019/25/OCS-SCH02/19Request for Comments at Step 5 on the Proposed Draft Standard for dried leaves – dried basil31/05/2019
CL 2019/26/OCS-SCH02/19Request for Comments at Step 5 on the Proposed Draft Standard for dried floral parts – dried cloves31/05/2019
CL 2019/27/OCS-SCH02/19Request for Comments at Step 5 on the Proposed Draft Standard for Saffron31/05/2019
CL 2019/94/OCS-SCH10/19Request for Comments at Step 6 on the Draft Standard for Saffron31/03/2020
CL 2019/95/OCS-SCH10/19Request for Comments at Step 6 on the Draft Standard for dried floral parts – dried cloves31/03/2020
CL 2019/96/OCS-SCH10/19Request for Comments at Step 6 on the Draft Standard for dried leaves – dried basil31/03/2020
CL 2019/97/OCS-SCH10/19Request for Comments at Step 6 on the Draft Standard for dried roots, rhizomes and bulbs ̶ dried or dehydrated ginger31/03/2020
CL 2019/98/OCS-SCH10/19Request for Comments at Step 6 on the Draft Standard for dried Oregano31/03/2020
CL 2019/100-SCH10/19Request for proposals on new work for the Codex Committee on Spices and Culinary Herbs30/11/2020
CL 2020/38/OCS-SCH06/20Request for comments, (at Step 3) on the proposed draft Standard for Nutmeg30/09/2020
CL 2021/08/OCS-SCH02/21Request for comments, (at Step 3) on the Proposed draft Standard for dried or dehydrated Chilli Pepper and Paprika09/04/2021
CL 2021/48/OCS-SCH06/21Request for comments at Step 8 on the draft standard for dried roots, rhizomes and bulbs — dried or dehydrated ginger27/08/2021
CL 2021/49/OCS-SCH06/21Request for comments, at Step 8, on draft standard for dried floral parts – Cloves27/08/2021
CL 2021/51/OCS-SCH06/21Request for Comments, at Step 5, on draft Standard for dried seeds - Nutmeg27/08/2021
CL 2021/50/OCS-SCH06/21Request for comments, at Step 8, on draft standard for dried basil27/08/2021
CL 2021/47/OCS-SCH06/21Request for Comments at Step 8 on the draft standard for dried Oregano 27/08/2021
CL 2022/03-SCH02/22Request for proposals on new work for the Codex Committee on Spices and Culinary Herbs30/06/2022
CL 2022/29/OCS-SCH06/22Request for comments (at Step 3) on the proposed draft Standard for spices derived from dried fruits and berries (Allspice, Juniper berry, Star anise and Vanilla)19/08/2022
CL 2022/26/OCS-SCH06/22Request for Comments, at Step 6/7, on the draft standard for dried seeds - nutmeg19/08/2022
CL 2022/28/OCS-SCH06/22Request for comments (at Step 3) on the proposed draft Standard for small cardamom19/08/2022
CL 2022/27/OCS-SCH06/22Request for comments, at Step 3, on the proposed draft Standard for dried chilli peppers and paprika19/08/2022
CL 2021/25/OCS-SCH07/22Request for comments, at Step 7, on the draft standard for Saffron 26/08/2022
CL 2022/25/OCS-SCH07/22Request for comments (at Step 7) on the draft Standard for Saffron 26/08/2022
CL 2022/30/OCS-SCH08/22Request for comments (at Step 3) on the Standard for dried roots, rhizomes and bulbs - proposed draft requirements for turmeric16/09/2022
CL 2022/63/OCS-SCH10/22Request for Comments, at Step 8, on Draft Standard for dried floral parts - Saffron04/11/2022
CL 2022/64/OCS-SCH10/22Request for Comments, at Step 8, on draft Standard for dried seeds - Nutmeg04/11/2022
CL 2022/65/OCS-SCH10/22Request for comments, at Step 5/8, on the proposed draft Standard for dried or dehydrated chilli pepper and paprika04/11/2022
CL 2022/66/OCS-SCH10/22Request for Comments, at Step 5, on proposed Draft Standard for dried small cardamom 04/11/2022
CL 2022/67/OCS-SCH10/22Request for comments, at Step 5, on the proposed draft Standard for spices derived from fruits and berries (Allspice, Juniper berry and Star anise)04/11/2022
CL 2022/68/OCS-SCH10/22Request for comments on the proposed draft amendments to the labelling provisions for non-retail containers in the eight existing SCH standards 04/11/2022
CL 2023/01-SCH01/23Request for proposals on new work for the Codex Committee on Spices and Culinary Herbs03/09/2023
CL 2022/02-SCH0/Request for Comments at Step 6 on the draft Standard for dried small cardamom 0/0/
CL 2023/81/OCS-SCH10/23Request for Comments on the Updated Template for Spices and Culinary Herbs (SCH) Standards 15/12/2023
CL 2023/03/OCS-SCH10/23Request for Comments at Step 6/7 on the draft Standard for spices derived from fruits and berries (Part A - Allspice, Juniper berry, and Star anise)05/01/2024
CL 2023/55/OCS-SCH10/23Request for Comments, at Step 3, on the draft Standard for spices derived from dried fruits and berries - (Requirements for Vanilla)05/01/2024
CL 2023/56/OCS-SCH11/23Proposed Draft Standard for dried Roots, Rhizomes and Bulbs- Turmeric05/01/2024
CL 2023/02/OCS-SCH11/23Request for Comments, at Step 6/7, on the draft Standard for dried small cardamom 12/01/2024
CL 2024/40-SCH04/24Request for proposals on new work for the Codex Committee on Spices and Culinary Herbs (CCSCH) 30/04/2025