The National Administration of Medicines, Food and Medical Technology (ANMAT in Spanish) and the Secretariat of Agriculture, Livestock and Fisheries, thru Joint Resolution No 5/2025, amend Articles 1234 and 1235 of the Food Code to incorporate and modify the products commonly referred to as “peppers.”

Among the main new features are:

Update of Articles 1234 and 1235, which redefine the quality and purity parameters for black, white, green, and allspice peppers.

Incorporation of new articles (1235 bis and 1237 bis) recognizing red or cayenne pepper and Sichuan pepper, and establishing their composition and labeling requirements.