Turkish Food Codex Spices Communiqué of the Ministry of Agriculture and Forestry entered into force after being published in the Official Gazette.
With the communique covering ground, crumbled and whole spices and their mixtures, the characteristics that the spice should have in the stages of hygienic production, preparation, processing, storage, transportation and placing on the market were determined.
SALT RATIO CANNOT EXCEED 5%
Accordingly, starch, semolina, razmol, bran and similar fillers will not be added to the spice and its mixtures, excluding the starch that comes from the nature of the products. The humidity ratio of spice mixtures shall not exceed 15 percent and the salt ratio shall not exceed 5 percent.
Definitions and product features of zahter, lemongrass, silk flake red pepper, green pepper were added to the communiqué for the first time. In this context, in the production of red pepper flakes, in case of production by separating the seeds and parts, the product can also be called silk red pepper flakes. Seeds and parts of red pepper flakes shall not exceed 2 percent by mass, edible vegetable oil to be added 6 percent by weight, 7 percent salt content, and 9 percent total oil content on dry matter.
Curry is a spice mix that can be produced in different compositions, and it may contain only salt other than spices in its composition. The amount of curcumin in turmeric will be at least 2 percent.
THE DEFINITION OF THYME HAS CHANGED
In addition to Origanum, which is an important export product for Turkey and culturally grown in the country, mostly in Denizli, Coridothymus and Satureja are also included in the definition of thyme.
On the label of thyme, the genus (Origanum, Thymus, Coridothymus or Satureja) to which it belongs together with the phrase “Oregano” shall be indicated as the product name or in the ingredient list.
The amount of essential oil for thyme, which shows its aromatic richness, will be 2 percent in Origanum.
On the other hand, with the communiqué, the Turkish Food Codex Spices Communiqué (Communiqué No: 2013/12) was repealed. Food business operators operating before the date of publication of the Communiqué will have to comply with the provisions of this Communiqué until 31 December 2023. After this date, products contrary to the communiqué will not be available in the market.