New York S 3585: Prohibits the retail sale of spices that exceed lead level limits

Bill Text

Bill Search and Legislative Information | New York State Assembly 

• 

• 

• 

• 

• 

• 

• 

• 

 Skip to main content 

 New York State Assembly

 Speaker Carl E. Heastie

 --> 
 --> 

 --> 

• 
 Assembly Members 

• 
 Legislative Info 

• 
 Public Hearings 

• 
 Speaker's Press 

• 
 Assembly Reports 

• 
 Committees & More 

• Bill Search Home
• Laws
• Legislative Calendar
• Public Hearing Schedule
• Assembly Calendars
• Assembly Committee Agenda 

 Javascript must be enabled to properly view this page. 

 Bill No.: 

• Summary 
• Actions 
• Committee&nbspVotes 
• Floor&nbspVotes 
• Memo 
• Text 
• LFIN 
• Chamber&nbspVideo/Transcript 
S03585 Summary:

BILL NOS03585 

&nbsp

SAME ASSAME AS A04726

&nbsp

SPONSORRAMOS

&nbsp

COSPNSRRYAN C

&nbsp

MLTSPNSR

&nbsp

Add Art 25-D §§389-u - 389-x, Gen Bus L

&nbsp

Prohibits the retail sale of spices that exceed lead level limits; defines spices and types of spices; establishes acceptable lead limits for various types of spices.

Go to top S03585 Actions:

BILL NOS03585 

&nbsp

01/28/2025REFERRED TO CONSUMER PROTECTION

03/11/20251ST REPORT CAL.512

03/12/20252ND REPORT CAL.

03/13/2025ADVANCED TO THIRD READING 

03/18/2025PASSED SENATE

03/18/2025DELIVERED TO ASSEMBLY

03/18/2025referred to agriculture

01/07/2026died in assembly

01/07/2026returned to senate

01/07/2026REFERRED TO CONSUMER PROTECTION

Go to topS03585 Committee&nbspVotes:

Go to topS03585 Floor&nbspVotes:

There are no Assembly votes for this bill in this legislative session.

Go to topS03585 Text:

 STATE OF NEW YORK
 ________________________________________________________________________

 3585

 2025-2026 Regular Sessions

 IN SENATE

 January 28, 2025
 ___________

 Introduced by Sen. RAMOS -- read twice and ordered printed, and when
 printed to be committed to the Committee on Consumer Protection

 AN ACT to amend the general business law, in relation to restricting the
 retail sale of spices which exceed lead level limits

 The People of the State of New York, represented in Senate and Assem-
 bly, do enact as follows:

 1 Section 1. The general business law is amended by adding a new article
 2 25-D to read as follows:
 3 ARTICLE 25-D
 4 RETAIL SALE OF SPICES
 5 Section 389-u. Definitions.
 6 389-v. Restrictions on the retail sale of spices.
 7 389-w. Enforcement.
 8 389-x. Preemption and severability.
 9 § 389-u. Definitions. As used in this article, the following terms
 10 shall have the following meanings:
 11 1. "Commissioner" shall mean the commissioner of the department of
 12 agriculture and markets.
 13 2. "Department" shall mean the department of agriculture and markets.
 14 3. "Lead" shall mean the element of lead.
 15 4. "Retailer" shall mean any person who sells at retail any spice or
 16 herb for use as an additive.
 17 5. "Retail sale" or "sale at retail" shall mean a sale to a consumer
 18 or to any person for any purpose other than for resale.
 19 6. "Spice" shall mean any dried aromatic vegetable substances in the
 20 whole, broken, or ground form, except for those substances which have
 21 been traditionally regarded as foods, whose significant function in food
 22 is seasoning rather than nutritional, and from which no portion of any
 23 volatile oil or other flavoring principle has been removed and includes
 24 additional dried plants used as spices such as dehydrated onion and

 EXPLANATION--Matter in italics (underscored) is new; matter in brackets
 [ ] is old law to be omitted.
 LBD07889-01-5

 S. 3585 2

 1 garlic, as well as other dehydrated vegetables used as seasoning. Spices
 2 shall be further defined by the following types:
 3 (a) "Fruit and berry spices" shall mean spices derived from the flesh
 4 of a fruit or berry of a plant and include but are not limited to: (i)
 5 capsicums, which include, but are not limited to, chili and paprika;
 6 (ii) peppercorns, which include, but are not limited to, white, pink,
 7 black, green or other varieties; and (iii) allspice;
 8 (b) "Root and rhizome spices" shall mean spices derived from material
 9 forming the roots, bulbs or rhizomes of a plant and include, but are not
 10 limited to, turmeric, ginger, onion and garlic;
 11 (c) "Bark spices" shall mean spices derived from the hard outer cover-
 12 ing of a tree or bush and include, but are not limited to, cinnamon;
 13 (d) "Bud spices" shall mean spices derived from the buds of plants and
 14 include, but are not limited to, cloves;
 15 (e) "Leaf spices or herbs" shall mean spices derived from the dried
 16 leaves or needles of perennial, biennial, or annual plants and include,
 17 but are not limited to, sage, rosemary, thyme, oregano, bay leaves and
 18 basil;
 19 (f) "Flower pistil spices" shall mean spices derived from the pistil
 20 of a flower and include, but are not limited to, saffron; and
 21 (g) "Seed and aril spices" shall mean spices derived from the seeds or
 22 a hard outer covering or aril around a seed and include, but are not
 23