CFIA 2026: let’s meet to discuss food safety challenges
From 10 to 12 March, our team will be at CFIA Rennes, one of the…
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What is a spice?
Spices are flavouring and aromatic substances of plant origin, but they can be pungent and come from different parts of plants: bark, flowers, leaves, fruit, bulbs and seeds. Unlike herbs, they are often obtained after drying or processing. Most originate from the East and were brought to Europe over the years, making them much rarer than herbs.
- Assay of active ingredients contained in spices and herbs (curcumin in turmeric, piperine in pepper, etc.)
- Assay of substances requiring monitoring (estragole in dill, capsaicin in chilli, pesticide residues, etc.)
- Fraud detection (adulteration, falsification, etc.).
A few examples:
- Cinnamomum zeylanicum:
- Substitutes: Cinnamomum cassia, Cinnamomum burmannii
- Coumarin levels
- White pepper:
- Increased load with other plant parts: peduncle, spent pepper, white pepper husk
- Addition of mineral elements: chalk, clay, plaster, monosodium glutamate
- Oregano/marjoram (Origanum majorana L. and Origanum vulgare L.)
- Addition of organic elements: substitution with other aromatic herbs (thyme), dried olive or myrtle leaves
Herbal infusion plants: teas, herbal teas, infusions
Herbal infusion plants, such as tea, herbal teas or plant blends, are natural products whose quality can be influenced by their origin, growing conditions, harvesting, drying, storage or transport. They may also be exposed to various risks, such as chemical contaminants, microbiological contamination or species substitution, which can affect their quality and compliance.
Managing risks and compliance
Due to their nature and production methods, dry products (spices and teas) are particularly exposed to several types of chemical contamination:
- Environmental origin: Contaminants from soil or wild “weed” plants mistakenly harvested.
- Production process: Residues from plant protection treatments or substances formed during drying.
- Regulatory changes: Increasingly strict thresholds on contaminants.
To guarantee the compliance of your products and protect your consumers, we help you:
- Structure and optimise your control plan.
- Carry out state-of-the-art analyses for contaminants.
- Anticipate changes in European regulations.
Innovation & Methods
Our expertise
We offer analyses to check the regulatory compliance of your foodstuffs.
Botanical identification
Botanical identification according to pharmacopoeias
(legally binding regulatory reference standard = genuine legal value).
We carry out a macroscopic analysis, study organoleptic properties, and perform a microscopic analysis and chemical fingerprinting (TLC or GC depending on the plant).
Physico-chemical analysis
Water content (loss on drying or azeotropy), essential oil content, total ash, acid-insoluble ash.
Microbiology
Microbiology according to the European Pharmacopoeia (chapters 2.6.12; 5.1.4 and 5.1.8).
Heavy metals
lead, cadmium, arsenic, mercury…
Pesticides
dithiocarbamates and related families, glyphosate, chlorates, ethephon, fosetyl aluminium, maleic hydrazide…
Mycotoxins
ochratoxin, aflatoxins…
Tree nut allergens
walnut, cashew, pecan, macadamia, Brazil nut, almond, hazelnut, peanut and pistachio, celery.
Nutritional values
carbohydrates, sugar profile, total fat, protein, ash, dry extract.
Alcaloïdes pyrrolizidiniques, nitrates, perchlorates, HAP, curcuminoïdes, colorants alimentaires…
Regulation
Our regulatory team supports you in assessing the compliance of your products by carrying out daily monitoring of applicable regulations and directives, draft texts and standards.
Our experts Céline and Aurélie are here to help.
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Audit
Carry out an auditA comprehensive quality audit to assess your production practices and ensure the compliance of your products. Our experts will provide tailored recommendations to optimise your processes and reduce risks.
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Traceability
Discover our toolWe help you set up effective traceability systems to ensure transparency throughout the cereal production chain. You can track each batch from cultivation to final use.
Testimonial
A challenge to overcome?
We have the solution!
Whether you are a producer, buyer or project manager,
we help you ensure the quality, safety and compliance of your products at every stage.
Our spices come from different regions of the world and we must guarantee our customers authentic, compliant products. The analyses carried out by Phytocontrol allow us to check the quality of our peppers, cinnamons, saffrons and other spices, while detecting any fraud or adulteration. Their expertise gives us real peace of mind and strengthens our customers’ trust
+1,000 satisfied customers
Research and expertise
A research centre at your service
We drive your projects forward with tailor-made solutions and close support. Technical expertise, full traceability and rigorous compliance: we turn your constraints into performance levers.
Our experts are committed to helping you:
- Secure your production with high-precision analyses.
- Control your traceability, from raw material to finished product.
- Anticipate regulatory changes to guarantee your compliance.
ACCREDITATIONS
Our accreditations
Phytocontrol is accredited by COFRAC and has one of the most extensive and comprehensive accreditation scopes for analysing the quality of your products.
Our recognitions and listings
Questions about our analyses or your project?
Our advisors respond within 24 hours. Tell us what you need.
support
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to move forward with peace of mind
We support you from order to delivery of results.
We offer 3 levels of support:
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