# Commission Regulation (EU) No 105/2010 of 5 February 2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards ochratoxin A (Text with EEA relevance), Article 1

Extent: E+W+S+N.I.

The Annex to Regulation (EC) No 1881/2006 is amended as follows:
1.. point 2.2.11 is replaced by the following points:
‘
2.2.11.
Spices
Capsicum spp. (dried fruits thereof, whole or ground, including chillies, chilli powder, cayenne and paprika)
Piper spp. (fruits thereof, including white and black pepper)
Myristica fragrans (nutmeg)
Zingiber officinale (ginger)
Curcuma longa (turmeric)
Mixtures of spices containing one or more of the abovementioned spices
30 μg/kg as from 1.7.2010 until 30.6.2012
15 μg/kg as from 1.7.2012
2.2.12.
Liquorice (Glycyrrhiza glabra, Glycyrrhiza inflate and other species)
2.2.12.1.
Liquorice root, ingredient for herbal infusion
20 μg/kg
2.2.12.2.
Liquorice extract (42), for use in food in particular beverages and confectionary
80 μg/kg
’
2.. The following footnote is added:
‘(42)
The maximum level applies to the pure and undiluted extract, obtained whereby 1 kg of extract is obtained from 3 to 4 kg liquorice root).’

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Source: https://www.legislation.gov.uk/eur/2010/105/article/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2010-105/article-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.