Table 3.

Maximum levels of aflatoxins in spices under EU legislation (Regulation No 1881/2006, as in force).

Foodstuff	AFB1 (µg/kg)	Total AFs a (µg/kg)	Reference
Capsicum spp. (dried fruits thereof, whole or ground, including chilies, chili powder, cayenne, and paprika) Piper spp. (fruits thereof, including white and black pepper) Myristica fragrans (nutmeg) Zingiber officinale (ginger) Curcuma longa (turmeric)	5	10	[15]
Mixtures of spices containing one or more of the abovementioned spices	5	10	[103]

Note: ^a AFs = Sum of aflatoxins B₁, B₂, G₁ and G_2.