On April 19, 2022, the Turkish government gazette website published notice No. 2020/7, namely the Spice Standard  Codex.  The main contents of the code include:  Spice definitions and terminology, raw material plant species (sage, fennel and other 50 kinds of plants) allowed in spices production, process requirement in production and processing, sensory characteristics and quality indicators (ex. the content of curcumin in turmeric should be at least 2%, the amount of edible vegetable oil shall not exceed 6% and salt amount shall not exceed 7%, total fat content shall not exceed 9% in chili sauce, etc.), quality and hygiene standards, permitted raw and auxiliary materials and food additives, packaging and label regulations, product transportation and storage requirements, sampling and inspection regulations, etc.  This standard takes effect on the date of promulgation.