EC Publishes Survey Findings of Herbs and Spices Authenticity
In December 2021, the European Commission (EC) published the results of the first coordinated control plan on the authenticity of herbs and spices, launched by DG SANTE and carried out by 21 EU member states, Switzerland, and Norway.
The Joint Research Center performed almost 10,000 analyses on 1,885 samples, using a range of analytical techniques to assess the authenticity of six different herbs and spices. The percentage of samples that were deemed at risk of adulteration were 17 percent for pepper, 14 percent for cumin, 11 percent for curcuma, 11 percent for saffron, and 6 percent for paprika/chili. Oregano was identified as the most vulnerable, with 48 percent of samples at risk of contamination—mainly by olive leaves. Relevant ISO standards were applied to assess the authenticity and purity of herbs and spices. If a sample did not comply with these provisions for extraneous matter and total ash, then it was considered to be suspicious of adulteration.