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BS 4540-1:1981

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Sampling of spices and condiments Methods of sampling
Available format(s)

Hardcopy , PDF

Superseded date

31-07-2009

Language(s)

English

Published date

30-01-1981

NO CONTENTS SECTION

Applies to spices and condiments transported in bags or other containers. Definitions, general recommendations, apparatus, constitution of lots, method of taking increments, bulk sample, laboratory samples, packaging and labelling of samples, storage and despatch, sampling report.

Committee
AW/34
DevelopmentNote
Supersedes 80/53720 DC (08/2005)
DocumentType
Standard
Pages
8
PublisherName
British Standards Institution
Status
Superseded
SupersededBy

BS 4585-1:1983 Methods of test for spices and condiments Determination of extraneous matter
BS 7087-23:1995 Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground)
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis
BS 7087-29:1997 Herbs and spices ready for food use Specification for dried whole dill seed, dill leaves and ground dill
BS 7087-15:1993 Herbs and spices ready for food use Specification for cinnamon (whole and ground)
BS 7087-28:1997 Herbs and spices ready for food use Specification for dried tarragon (whole and ground)
BS 7087-3:1990 Herbs and spices ready for food use Specification for dried sage (whole and ground)
BS 6205:1981 Specification for dehydrated onion
BS 7087-14:1992 Herbs and spices ready for food use Specification for dried nutmeg and dried mace
BS 6145:1981 Specification for saffron
BS 7087-17:1993 Herbs and spices ready for food use Specification for chillies (whole and ground)
BS 4585-13:1983 Methods of test for spices and condiments Determination of colouring power of turmeric
BS 6302:1982 Specification for mustard seed
BS 7087-11:1990 Herbs and spices ready for food use Specification for ground paprika
BS 7087-5:1996 Herbs and spices ready for food use Specification for dried cumin (whole and ground)
BS 7087-1:1989 Herbs and spices ready for food use Specification for black and white pepper (whole and ground)
BS 7087-25:1996 Herbs and spices ready for food use Specification for dehydrated onion
BS 4585-12:1983 Methods of test for spices and condiments Determination of piperine content of pepper
BS 7087-11:1996 Herbs and spices ready for food use Specification for ground paprika
BS 7087-7:1996 Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)
BS 4585-7:1989 Methods of test for spices and condiments Determination of Scoville index of chillies
BS 7087-10:1996 Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
BS 7087-9:1996 Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground)
BS 7087-2:1995 Herbs and spices ready for food use Specification for dried thyme (whole and ground)
BS 7087-3:1996 Herbs and spices ready for food use Specification for dried sage (whole and ground)
BS 4585-6:1992 Methods of test for spices and condiments Determination of non-volatile ether extract
BS 7087-1:1995 Herbs and spices ready for food use Specification for black and white pepper (whole and ground)
BS 7087-8:1996 Herbs and spices ready for food use Specification for dried ginger (whole and ground)
BS 7087-6:1996 Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
BS 6194:1981 Specification for dehydrated garlic
BS 7087-4:1990 Herbs and spices ready for food use Specification for cloves (whole and ground)
BS 4585-16:1990 Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika
BS 7087-24:1996 Herbs and spices ready for food use Specification for dried pimento (allspice) (whole and ground)
BS 7087-8:1990 Herbs and spices ready for food use Specification for dried ginger (whole and ground)
BS 7087-18:1993 Herbs and spices ready for food use Specification for dried rosemary (whole, rubbed and ground)
BS 7087-9:1990 Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground)
BS 7087-2:1989 Herbs and spices ready for food use Specification for dried thyme (whole and ground)
BS 4585-18:1996 Methods of test for spices and condiments Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
BS 7087-27:1997 Herbs and spices ready for food use Specification for dried sesame seeds (dehulled)
BS 4585-4:1988 Methods of test for spices and condiments Determination of alcohol-soluble extract
BS 4585-14:1983 Methods of test for spices and condiments Determination of filth
BS 7087-6:1990 Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
BS 7087-7:1990 Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)
BS 7087-22:1995 Herbs and spices ready for food use Specification for dried mustard seeds (whole and ground)
BS 7087-12:1992 Herbs and spices ready for food use Specification for dried basil (bouquets, rubbed and ground)
BS 4585-6:1981 Methods of test for spices and condiments Determination of non-volatile ether extract
BS 7087-26:1996 Herbs and spices ready for food use Specification for dehydrated garlic
BS 7087-13:1992 Herbs and spices ready for food use Specification for turmeric (whole and ground)
BS 7087-21:1995 Herbs and spices ready for food use Specification for bay leaves (whole and ground)
BS 4585-2:1982 Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 7087-16:1993 Herbs and spices ready for food use Specification for oregano (whole, rubbed and ground)
BS 7087-20:1995 Herbs and spices ready for food use Specification for dried parsley (cut, rubbed and ground)
BS 7087-10:1990 Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
BS 7087-5:1990 Herbs and spices ready for food use Specification for dried cumin (whole and ground)
BS 4585-15:1985 Methods of test for spices and condiments Determination of volatile oil content
BS 7087-19:1994 Herbs and spices ready for food use. Specification for fennel seeds (whole and ground)

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