Spices and aromatic herbs (including bay leaf, thyme, sage, and rosemary) form a group with high potential in the Chinese market. However, in this group, the scope of registration varies depending on the product's origin and processing status.
Why are origin and processing status decisive?
A dried leaf (such as bay leaf or thyme) may be classified as a raw agricultural product, while ground / blended spice products may fall into the processed food category. This distinction directly affects which registration route (direct producer application / through the competent authority) will be followed.
Analysis requirements
The analyses that stand out in the spice group include:
- Pesticide residue analysis — proof that agricultural spraying practices remain within residue limits.
- Microbiological analysis — given that drying and storage conditions can affect product safety.
- Mold/mycotoxin screening may also be requested for certain products.
Labeling
A Chinese-language label, ingredient list, and origin declaration are mandatory for packaged spice products. For blend products (e.g., mixtures of multiple spices), the proportion and origin of each component may need to be declared separately.
Facility registration
Whether the facility carrying out drying, grinding, or packaging is subject to GACC/CIFER registration should be assessed according to the product category. In contract manufacturing situations, determining which facility must be registered is a critical question that needs to be clarified before shipment.
Next step
If you would like to clarify the registration scope and analysis requirements for your spice product, request consultation.
Source note: this content is for informational purposes and is not a substitute for official sources. Before applying, check current GACC/CIFER announcements and the relevant official systems.