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

Secretariat

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.

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The History of Spice

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

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