<h1>Global Experts Gather to Set Quality Standards for Spices, Focus on Safety and Adulteration Prevention Amid Pandemic Challenges.</h1> The fifth session of the Codex Committee on Spices and Culinary Herbs (CCSCH) commenced virtually, hosted by India, with the Spices Board India as the secretariat. The session, involving nearly 300 experts from 50 countries, focuses on setting quality standards for spices like ginger, cloves, saffron, oregano, basil, nutmeg, and chili peppers. Discussions also include proposals for new standards for cardamom, turmeric, and dried fruits and berries. Emphasizing food safety and quality, speakers highlighted the need for vigilance against adulteration and the importance of harmonized global standards in the context of the COVID-19 pandemic.