This document describes a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection. This method has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples ranging from 1,0 ¼g/kg to 84,9 ¼g/kg for spices (paprika and chili [5], black and white pepper, nutmeg and spice mix [6]), ranging from 7,7 ¼g/kg to 96,8 ¼g/kg for liquorice [7] and ranging from 2,1 ¼g/kg to 26,3 ¼g/kg for cocoa and cocoa products [6]. For further information on the validation see Clause 9 and Annex B.