Provisional Translationfrom the Japanese Original(Attachment 1)

Handling of Spices and Herbs
1.

In the wake of the establishment of Paragraph 3, Article 11 of the Food Sanitation Law, two new foodcategories have been added to the corresponding food groups in the type “spices and herbs”: the ‘otherspices’ category to the “spices” group and the ‘other herbs’ category to the “herbs” group. The
definitions of ‘spices’ and ‘herbs’ are shown below:

2.

Spices and herbs refer to flavorsome or aromatic leaves, stems, barks, roots, rhizomes, flowers, buds,seeds, fruits, or fruit skins (including peels) of variety of plants, which are used in relatively small
amounts to impart special flavors to food and beverages.

3.

Spices refer to aromatic barks, roots, rhizomes, buds, seeds, fruits or fruit skins (including peels)
derived from a variety of plants, which are used in relatively small amounts to flavor food andbeverages.
SpicesHemp seed, asafetida root, asafetida rhizome, ajowan seed, anise seed, fennel seed, turmeric root,
turmeric rhizome, allspice fruit, orange peel, zedoary root, zedoary rhizome, Chinese pepper fruit,cassia bark, kaffir lime fruit, galangal root, galangal rhizome, cardamom seed, cardamom fuit,licorice root, licorice rhizome, caraway seed, gardenia fruit, cumin seed, clove bud, poppy seed,caper bud, pepper fruit, sesame seed, coriander seed, saffron pistil, Japanese pepper fruit, Japanesebasil seed, cinnamon bark, juniper berry fruit, ginger, star anise fruit, horseradish, celery seed,tamarind fruit, dill seed, hot pepper, nutmeg seed kernel, nutmeg seed skin (mace), nigella seed,garlic, basil seed, parsley seed, vanilla fruit, paprika, paradise grain seed, rose fruit (rose hip),fenugreek seed, pink pepper fruit, mustard seed, unshu orange peel, yuzu (Chinese lemon) peel,lemon peel, long pepper fruit, and wasabi (Japanese horseradish) rhizome.
“Other spices” refer to the above listed spices, except orange fruit skin, sesame seed, ginger,horseradish, hot pepper, garlic, paprika, Chinese lemon skin, lemon skin and wasabi (Japanesehorseradish) rhizome.
Paprika does not include fresh vegetables called ‘paprika.’

4.

Herbs refer to leaves, stems, roots, and flowers of a variety of mainly herbaceous plants, which areused in relatively small amounts as condiments to flavor foods and beverages. They are used in freshor dried form.
Herbs
Anise leaf, anise stem, angelica, fennel leaf, fennel stem, shallot, oregano, kaffir lime leaf,
chamomile, curry plant, curry leaf, catnip, caraway leaf, caraway stem, watercress, coriander leaf,
coriander stem, savory, salad burnett, Japanese pepper leaf, Japanese basil leaf, Japanese basil
flower head, jasmine, stevia, sage, celery leaf, celery stem, scented geranium, sorrel, thyme,
polygnum, tarragon, dandelion, chive (including asatsuki), chervil, dill leaf, dill stem, Houttuynia

9Provisional Translationfrom the Japanese Original

cordata, nasturtium, worm wood, green chive, hibiscus, basil leaf, basil stem, parsley leaf, parsley
stem, mint, rose, hyssop, bergamot, borage, corn salad (marsh), mustard leaf, mustard stem,
marjoram, zingiber mioga, yarrow, felon herb, lavender, linden, rocket salad, rhubarb, lemongrass,lemon balm, lemon verbena, rosemary, laurel, wasabi (Japanese horseradish) leaf and leaf stalk.
“Other herbs” refer to the above listed herbs, except watercress, celery leaf, celery stem, green chive,
parsley leaf and parsley stem.
“Shallot” does not include Japanese shallots. Mint means herbs of Mentha, Lamiaceae, including
spearmint and peppermint. “Mustard leaf and stem” include mustard green. “Wasabi leaf and leafstalk” include the flower stalks of wasabi.

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