Document Center List of Standards on Spices And Condiments
ICS Code 67.220.10
Return to ICS Index.Up to Level 2:
The following documents are a part of this series:
ASTM:
- ASTM-E1083 - Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)
- ASTM-E1395 - Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)
- ASTM-E1396 - Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024)
- ASTM-F1885 - Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
BSI:
- BS-6145 - Specification for saffron
- BS-7087-4 - Herbs and spices ready for food use
- BS-EN-16466-1 - Vinegar. Isotopic analysis of acetic acid and water
- BS-EN-16466-2 - Vinegar. Isotopic analysis of acetic acid and water
- BS-EN-16466-3 - Vinegar. Isotopic analysis of acetic acid and water
- BS-EN-17250 - Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
- BS-EN-ISO-2825 - Spices and condiments. Preparation of a ground sample for analysis
- BS-EN-ISO-3493 - Vanilla. Vocabulary
- BS-EN-ISO-6465 - Spices. Cumin (Cuminum cyminum L.). Specification
- BS-EN-ISO-6571 - Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)
- BS-EN-ISO-676 - Spices and condiments. Botanical nomenclature
- BS-EN-ISO-7540 - Spices and condiments. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specifications
- BS-EN-ISO-7541 - Spices and condiments. Spectrophotometric determination of the extractable colour in paprika
- BS-EN-ISO-927 - Spices and condiments. Determination of extraneous matter and foreign matter content
- BS-EN-ISO-948 - Spices and condiments. Sampling
- BS-ISO-1003 - Spices. Ginger (Zingiber officinale Roscoe). Specification
- BS-ISO-20377 - Dried parsley (Petroselinum crispum). Specification
- BS-ISO-21803 - Dried dill. Specification
- BS-ISO-21983 - Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
- BS-ISO-2254 - Cloves, whole and ground (powdered). Specification
- BS-ISO-24052 - Spices and condiments. Dried sumac. Specification
- BS-ISO-5671 - Spices and condiments. Dried chive (Allium schoenoprasum L.), cut and ground. Specification
- BS-ISO-6539 - Cinnamon (Cinnamomum zeylanicum Blume). Specification
- BS-ISO-6576 - Laurel (Laurus nobilis L.). Whole and ground leaves.
- BS-ISO-7540 - Ground Paprika (Capsicum Annuum l.), Specification.
- BS-ISO-7927-2 - Spices and condiments. Fennel seed, whole or ground
- BS-ISO-939 - Spices and condiments. Determination of moisture content
- DD-ISO-3632-1 - Saffron (Crocus sativus L.)
- DD-ISO-3632-2 - Saffron (Crocus sativus L.)
ISO:
- ISO-1003 - Spices - Ginger (Zingiber officinale Roscoe) - Specification
- ISO-10620 - Dried sweet marjoram (Origanum majorana L.) -- Specification
- ISO-10621 - Dehydrated green pepper (Piper nigrum L.) -- Specification
- ISO-10622 - Large cardamom (Amomum subulatum Roxb.), as capsules and seeds -- Specification
- ISO-11027 - Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography
- ISO-1108 - Spices and condiments -- Determination of non-volatile ether extract
- ISO-11162 - Peppercorns (Piper nigrum L.) in brine -- Specification and test methods
- ISO-11163 - Dried sweet basil (Ocimum basilicum L.) -- Specification
- ISO-11164 - Dried rosemary (Rosmarinus officinalis L.) -- Specification
- ISO-11165 - Dried sage (Salvia officinalis L.) -- Specification
- ISO-11178 - Star anise (Illicium verum Hook. f.) -- Specification
- ISO-1208 - Spices and condiments -- Determination of filth
- ISO-1237 - Mustard seed -- Specification
- ISO-13685 - Ginger and its oleoresins -- Determination of the main pungent components (gingerols and shogaols) -- Method using high-performance liquid chromatography
- ISO-20377 - Dried parsley (Petroselinum crispum) - Specification
- ISO-21803 - Dried dill - Specification
- ISO-21983 - Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
- ISO-2253 - Curry powder -- Specification
- ISO-2254 - Cloves, whole and ground (powdered) - Specification
- ISO-2255 - Coriander (Coriandrum sativum L.), whole or ground (powdered) -- Specification
- ISO-2256 - Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) -- Specification
- ISO-2256-AM1 - - Amendment 1
- ISO-24052 - Spices and condiments - Dried sumac - Specification
- ISO-2825 - Spices and condiments -- Preparation of a ground sample for analysis
- ISO-3493 - Vanilla - Vocabulary
- ISO-3513 - Chillies -- Determination of Scoville index
- ISO-3588 - Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method)
- ISO-3632-1 - Spices - Saffron (Crocus sativus L.) - Part 1: Specification
- ISO-3632-2 - Spices - Saffron (Crocus sativus L.) - Part 2: Test methods
- ISO-5559 - Dehydrated onion (Allium cepa Linnaeus) -- Specification
- ISO-5560 - Dehydrated garlic (Allium sativum L.) -- Specification
- ISO-5561 - Black caraway and blond caraway (Carum carvi Linnaeus), whole -- Specification
- ISO-5562 - Turmeric, whole or ground (powdered) -- Specification
- ISO-5563 - Dried peppermint (Mentha piperita Linnaeus) -- Specification
- ISO-5564 - Black pepper and white pepper, whole or ground -- Determination of piperine content -- Spectrophotometric method
- ISO-5565-1 - Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 1: Specification
- ISO-5565-2 - Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 2: Test methods
- ISO-5566 - Turmeric -- Determination of colouring power -- Spectrophotometric method
- ISO-5567 - Dehydrated garlic -- Determination of volatile organic sulphur compounds
- ISO-5671 - Spices and condiments - Dried chive (Allium schoenoprasum L.), cut and ground - Specification
- ISO-6465 - Spices - Cumin (Cuminum cyminum L.) - Specification
- ISO-6538 - Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification
- ISO-6539 - Cinnamon (Cinnamomum zeylanicum Blume) - Specification
- ISO-6571 - Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)
- ISO-6571-AM1 - - Amendment 1
- ISO-6574 - Celery seed (Apium graveolens Linnaeus) -- Specification
- ISO-6575 - Fenugreek, whole or ground (powdered) -- Specification
- ISO-6576 - Laurel (Laurus nobilis L.) - Whole and ground leaves - Specification
- ISO-6577 - Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) - Specification
- ISO-6754 - Dried thyme (Thymus vulgaris L.) -- Specification
- ISO-676 - Spices and condiments -- Botanical nomenclature
- ISO-7377 - Juniper berries (Juniperus communis Linnaeus) -- Specification
- ISO-7386 - Aniseed (Pimpinella anisum Linnaeus) -- Specification
- ISO-7540 - Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications
- ISO-7541 - Spices and condiments - Spectrophotometric determination of the extractable colour in paprika
- ISO-7542 - Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Microscopical examination
- ISO-7543-1 - Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
- ISO-7543-2 - Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography
- ISO-7925 - Dried oregano (Origanum vulgare L.) -- Whole or ground leaves -- Specification
- ISO-7926 - Dehydrated tarragon (Artemisia dracunculus Linnaeus) -- Specification
- ISO-7927-1 - Spices and condiments - Fennel seed, whole or ground - Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)
- ISO-7927-2 - Spices and condiments - Fennel seed, whole or ground - Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)
- ISO-7928-1 - Savory -- Specification -- Part 1: Winter savory (Satureja montana Linnaeus)
- ISO-7928-2 - Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus)
- ISO-882-1 - Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 1: Whole capsules
- ISO-882-2 - Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds
- ISO-927 - Spices and condiments - Determination of extraneous matter and foreign matter content
- ISO-928 - Spices and condiments -- Determination of total ash
- ISO-930 - Spices and condiments -- Determination of acid-insoluble ash
- ISO-939 - Spices and condiments - Determination of moisture content
- ISO-941 - Spices and condiments -- Determination of cold water-soluble extract
- ISO-948 - Spices and condiments -- Sampling
- ISO-959-1 - Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 1: Black pepper
- ISO-959-2 - Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper
- ISO-972 - Chillies and capsicums, whole or ground (powdered) -- Specification
- ISO-973 - Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground -- Specification
Other SDOs:
- DIN-10234 - Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
- DIN-10236 - Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying
- EN-16466-1 - Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
- EN-16466-2 - Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
- EN-16466-3 - Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
- EN-ISO-2825 - Spices & Condiments - Preparation of a Ground Sample for Analysis
- EN-ISO-3493 - Vanilla - Vocabulary
- EN-ISO-6465 - Spices - Cumin (Cuminum Cyminum l.) - Specification
- EN-ISO-6571 - Spices, Condiments & Herbs - Determination of Volatile Oil Content (Hydrodistillation
- EN-ISO-676 - Spices & Condiments - Botanical Nomenclature
- EN-ISO-7540 - Ground Paprika (Capsicum Annuum l.) - Specification
- EN-ISO-7541 - Ground (Powdered) Paprika - Determination of Total Natural Colouring Matter Content
- EN-ISO-927 - Spices & Condiments - Determination of Extraneous Matter & Foreign Matter Content
- EN-ISO-948 - Spices & Condiments - Sampling
- SS-EN-13188 - Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking
- SS-EN-13189 - Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking
- SS-EN-16466-1 - Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
- SS-EN-16466-2 - Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
- SS-EN-16466-3 - Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
- SS-EN-17250 - Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
- SS-EN-ISO-2825 - Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
- SS-EN-ISO-3493 - Vanilla - Vocabulary (ISO 3493:2014)
- SS-EN-ISO-6465 - Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
- SS-EN-ISO-6571 - Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
- SS-EN-ISO-6571-AM1 - Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
- SS-EN-ISO-676 - Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
- SS-EN-ISO-7540 - Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
- SS-EN-ISO-7541 - Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
- SS-EN-ISO-927 - Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
- SS-EN-ISO-948 - Spices and condiments - Sampling (ISO 948:1980)