http://www.legislation.gov.uk/eur/2010/105/article/1Commission 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)Commission Regulation (EU) No 105/2010Commission 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)2020-12-10King's Printer of Acts of Parliamenthttps://webarchive.nationalarchives.gov.uk/eu-exit/https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32010R0105texttext/xmlen2010-02-05 Article 1 The Annex to Regulation (EC) No 1881/2006 is amended as follows: 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 infusion20 μg/kg
2.2.12.2.Liquorice extract (42), for use in food in particular beverages and confectionary80 μg/kg
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).