SSA Structure

The SSA operates through the Executive Board, Technical Committee, Working Groups, and the Secretariat. This is overarched by an annual Full Members meeting.

Executive Board

  • Comprised of elected members of the Association
  • Is the policy making body of the Association
  • Is responsible for general management of the Association
  • Approves representation to the European Spice Association
  • Is the initial link with external bodies

Technical Committee

  • Provides members with relevant up to date technical information
  • Is comprised of industry experts
  • Addresses current issues of concern
  • Monitors and interprets legislation affecting the food industry
  • Liaises closely with authoritative bodies such as the Food Standards Agency (FSA), British Retail Consortium (BRC), Department for Environment, Food & Rural Affairs and the Health (DEFRA), Health and Safety Executive (HSE) in the UK, and the Commission via European Spice Association (ESA).
  • Collaborates in relevant research activities
  • Focuses the Executive Board's attention on priority technical issues

Working Groups

  • Small working groups comprised of company experts who address individual topics of interest or concern to members


  • Based at the Food and Drink Federation (FDF)
  • Coordinates and administers the business of the Association
  • Maintains and promotes links with similar UK and European Associations
  • Attends ESA meetings and FDF meetings

Culinary Herbs & Spices

This list of Culinary Herbs and Spices is not comprehensive but covers the most frequently used herbs and spices in Europe.


The History of Spice

Herbs & spices have been directly responsible for advances in medical science and the development of international food tastes.