Positions & Statements
- ESA position statement in PA 2023
- ESA Sustainability Code of Conduct
- ESA Factsheet on ETO/ECH Residues in Culinary Herbs and Spices, Update September 2021
- Technical Annex to the Factsheet on ETO/ECH Residues - Update September 2021
- ESA White Paper on Plant Metabarcoding next Generation Sequencing (NGS) Analysis applied to Culinary Herbs and Spices; Version 2, June 2021
- ESA Adulteration Awareness Document
- ESA Allergen Risk Assessment Model for Dried Herbs and Spices
- ESA Allergen Risk Assessment Model Calculator
- H&S Sources of Variation - ISO
- Authenticity Sample Submission Form
- Dehydration Factors for Products of the Spice Industry
- ESA List of Culinary Herbs and Spices
- ESA Definitions of Culinary Herbs and Spices
- ESA Position Statement on Allergen Labelling
- ESA Product Information Standard
- Metallic and Magnetic Contaminations in Herbs and Spices - Risk Evaluation
- ESA Sustainability Statement
- ESA Industry Statement
- ESA Project Funding Procedure
- European Spice Association Quality Minima Document (English)
- Documento de Mínimos de Calidad de la Asociación Europea para las Especias (Spanish)
- Association Européenne des Epices, Spécifications minimales de qualité (French)
- General Guidelines for Good Agricultural Practices on Spices & Culinary Herbs, International Organisation of Spice Trade Associations (IOSTA), June 2013, Issue II