In the EU, aflatoxin and ochratoxin A limits for spices are set in Regulation (EU) 2023/915 on contaminants. For chilli and paprika, black and white pepper, nutmeg, ginger and turmeric, the EU limit is 5 µg/kg for aflatoxin B1 and 10 µg/kg for total aflatoxins. Ochratoxin A limits are set separately and differ between spice groups.
Other markets set their own limits, which may be higher or lower. Always check the current text for your market and product, because limits are amended.
What these toxins are
Aflatoxins and ochratoxin A are mycotoxins, poisons produced by certain moulds. Aflatoxin B1 is the most toxic of the aflatoxins. Total aflatoxins means the sum of B1, B2, G1 and G2. Ochratoxin A is a separate toxin made by other moulds. Both can form in the field, during drying and in storage, especially when the product stays warm and damp.
Which spices are most at risk
For chilli, which needs the closest attention, see how aflatoxin is controlled in dry red chilli.
- Dry red chilli and chilli powder, the most frequent aflatoxin concern for Indian spices.
- Nutmeg and mace.
- Black pepper, especially if dried slowly or stored damp.
- Ginger and turmeric.
- Blends and curry powders that contain any of the above.
- Seed spices such as cumin carry lower risk, but are still tested by many buyers.
Limits in other markets
- UK: limits are set under UK law, which started from the EU rules but may change separately.
- US: the FDA has an action level for total aflatoxins in human food, used for enforcement.
- Gulf states: GSO and national limits apply, often drawing on Codex.
- Codex: has set limits for some products. Check whether one exists for your spice.
Sampling and control at origin
Aflatoxin is not spread evenly. A few mouldy pods can carry most of the toxin in a lot. A small grab sample can miss them, or catch them. That is why the EU sets out sampling rules for official mycotoxin checks, with many increments combined into a large aggregate sample. Your own pre-shipment sampling should follow a similar logic. See who should draw the sample for testing.
- Buy from processors that sort out mouldy and damaged pods before grinding.
- Specify moisture limits and check them at receipt and before packing.
- Store in dry, ventilated warehouses, off the floor and away from walls.
- Test the final lot for aflatoxins and ochratoxin A by an accredited method such as HPLC or LC-MS/MS.
- Ask for LOQs well below the limit, so results near the line are visible.
How we help
We check drying, sorting and storage at the processor, then draw an aggregate sample from the packed lot for mycotoxin testing at an NABL-accredited lab. You see the result before you pay the balance. Ask for a free sourcing review.