Introduction

The EU produces around 100.000 tons of herbs and spices per year, and imports annually over three times this amount, mostly spices, from Asia, Africa, Latin America and the Caribbean; in 2019, the EU Member States imported 379.000 tonnes of spices from non-EU countries. The European climate does not allow to grow plant species used for producing spices, except dried paprika and chilli, whereas certain herbs originate from Europe. Intra-EU spice trade consists of re-exports originally coming from non-EU countries.

• The willingness of consumers to pay a premium price for a more natural product has changed the dynamics of various markets and is anticipated to increase the demand for natural herbs and spices
• Supply chains in the herbs and spices sectors tend to be long, complex and can pass through many countries. Often, herbs and spices are farmed at a subsistence scale in non-EU countries and there are frequently many intermediaries in the supply chain offering opportunities for malpractices and/or fraudulent practices.
• At consumer level, it may not be feasible to visually identify characteristics of herbs and spices and it may even be totally impossible to identify the plant origin when herbs and spices are crushed or ground.

All these elements generate a high probability for malpractices, some of them with important risks for public health (i.e. substitution of the named herb/spice with an allergenic product and/or colour enhancement by non-authorised dyes).

No specific provisions for authenticity and purity of herbs and spices do not exist in the EU regulatory framework, besides the requirements of the General Food Law (Article 8)13 and the Food Information to Consumers (Article 7)14 regulations

Herbs and spices covered by JRC actions