Documentation to import spices into the EU

Spices are among the products with the most alerts in EU food controls. To import them without surprises you need to know the legal limits, request the right analyses and prepare the shipping documents.

Main regulations

General food law (Regulation (EC) 178/2002): safety and traceability.
Official controls (Regulation (EU) 2017/625): controls at the border and on the market.
Contaminants (Regulation (EU) 2023/915, which replaced 1881/2006): limits for mycotoxins, alkaloids and others.
Pesticide residues (Regulation (EC) 396/2005): maximum limits per product.
Consumer information (Regulation (EU) 1169/2011): labelling and allergens.

Limits for mycotoxins and other contaminants

Some of the most relevant limits of Regulation (EU) 2023/915 for Moroccan spices:

Contaminant	Product	Maximum limit
Aflatoxin B1	Paprika and chillies (Capsicum), pepper, nutmeg, turmeric, ginger and blends containing them	5 µg/kg
Total aflatoxins (B1+B2+G1+G2)	The same products	10 µg/kg
Ochratoxin A	Dried spices and their blends, except Capsicum	15 µg/kg
Ochratoxin A	Paprika and chillies (Capsicum)	20 µg/kg
Pyrrolizidine alkaloids	Cumin	400 µg/kg

The limits are updated frequently. Always check the consolidated version of the regulation on EUR-Lex before finalising a specification.

Pesticides are the other major cause of rejections. In the EU ethylene oxide is not authorised as a fumigant, and its presence has led to spice recalls in recent years. Ask for a multi-residue analysis of the batch.

Reinforced border controls

Implementing Regulation (EU) 2019/1793 establishes reinforced controls for certain combinations of product and country of origin, with inspection percentages and, in some cases, a mandatory health certificate and analysis. The list is reviewed periodically: check with your customs agent whether your product and origin appear in the current version.

Shipping documents

Commercial invoice and packing list.
Proof of origin (EUR.1 or origin declaration) for the preferential tariff.
Certificate of analysis of the batch: mycotoxins, multi-residue pesticides, microbiology (for example, Salmonella) and moisture.
Data sheet with origin, composition of blends and allergens.
Health or phytosanitary certificates, if your product requires them according to its presentation and current regulations. At origin, the Moroccan health authority (ONSSA) issues the export certification when necessary.

Blends and allergens

Blends such as ras el hanout can contain many ingredients. Ask for the full composition in writing. If the blend contains any of the allergens in Annex II of Regulation (EU) 1169/2011, such as celery, mustard or sesame, they must be highlighted on the label.

Labelling for the final consumer

If you sell the spices packed to the public, the label must include the name, the list of ingredients (for blends), the highlighted allergens, the net quantity, the minimum durability date, the storage conditions, the name and address of the responsible operator and, where mandatory, the country of origin. Irradiated spices must state this on the label.

Checklist

Specification with mycotoxin and pesticide limits aligned with EU regulations.
Batch COA with mycotoxin, pesticide and microbiology analysis.
Check of Regulation 2019/1793 for your product and origin combination.
Composition and allergens of blends in writing.
Correct proof of origin.

We supply each spice with its data sheet and the batch analysis. Request a quote stating the spices, quantities and destination.

Sources

Indicative information for professionals, reviewed on the date shown. Regulations change: confirm the requirements for your case with your regulatory or customs adviser.