Food Authenticity Program Meeting Book (September 10, 2020)

For many years ESA has championed the development and sharing of best practices to ensure that dried herbs and spices are authentic. Early anti-adulteration activity has more recently progressed to the formation of a dedicated working group in 2017 focussed on authenticity. This group was set up to consider the changing nature of food fraud investigation and to educate on spice natural diversity. The group now includes 23 members, demonstrating the importance and interest that authenticity means to our members.

ESA definition Culinary herbs and spices are edible parts of plants which are traditionally added to foodstuffs for their natural flavouring, aromatic and visual properties.

ie. not a homogenous botanical family

kernel

dry bulb

bud

stigma

bark

seed

folicle

rhizome

aril

Conclusion each spice is unique and needs an appropriate analytical approach to prove authenticity

root

fruit

berry

pod