Any supply of herbs or berries complies with
European legislation concerning the absence of some of the following ingredients in herbs:

1. Pesticides

Information concerning pesticides is regulated by EU Regulation No 396/2005.

The main contributors to pesticide contamination are insecticides, which are used to treat both cultivated crops and wild areas. For wild areas, a ‘herb collection permit’ is required, as well as a certificate that the area has not been treated with chemicals.

2. Pyrrolizidine alkaloids

These are unwanted substances that some herbs produce in order to protect plants from herbivores. Their content varies widely, depending on the species of plant and the part of the plant itself from which they are synthesized. Their synthesis is influenced by climate and soil type. In 2011, the European Food Safety Association published an opinion assessing PAs on grain and feed and in particular their impact on human health. More information on these substances can be found on the Food Safety Authority website. The full list of poisonous plants can be found in Annex 5 to Article 18(2)(b) of Ordinance No 5 on the requirements to be met by herb stores and herb preparation centres.

3. Polyclinical aromatic hydrocarbons

These organic compounds are formed to the greatest extent in combustion processes. They are emitted in the form of smoke in drilled drying kilns or old dryers emitting smoke when drying herbs. These compounds are absorbed by the body mainly through the respiratory system, but may also enter through the watery brew of herbs dried in an improper manner. The European Commission has legislated on this issue by Commission Regulation EU 1993 of 27.10.2015, which amends EC Regulation 1881/2006.

This Regulation applies from 01.04.2016 and is mandatory in all EU Member States.

According to this regulation, the maximum level of Benzopyrene is 10 micrograms per 1 kg. or the sum of Benzopyrene, Benzatracene, Benzofluoranthene and Chrysene is 50 micrograms per 1 kg.