Through Joint Resolution 10/2025, the Secretariat of Health Management and the Secretariat of Agriculture, Livestock, and Fisheries have issued an amendment to the Food Code regarding canelo pepper.

ARTICLE 1.- The Article 1236 bis is hereby added to Chapter XVI: “Correctives and Adjuvants” of the Argentine Food Code, which shall be stated as follows: “Article 1236 bis: The term ‘canelo pepper’ refers to the mature, dried berries of the species Drimys winteri J.R. Forst. & G. Forst., whether whole or ground. Canelo pepper, in either whole or ground form, must meet the following requirements:

Moisture at 100-105°C: Maximum 7%

Total ash at 500-550°C: Maximum 3%.

Ash insoluble in 3% hydrochloric acid: Maximum 1%.

Fixed ether extract: Minimum 6%.

Foreign matter in whole canelo pepper:

a) Maximum 1.5% of foreign matter (any plant material from the specific plant except for the required part),

b) Maximum 0.5% of extraneous materials (any visible and/or apparent matter that is not typically associated with the product).”