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    • Spices and condiments
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    ISO 7540:2020

    Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications

    International Organization for Standardization

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    ISO 21983:2019

    Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing

    International Organization for Standardization

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    ISO 21803 : 2019

    Dried dill — Specification

    International Organization for Standardization

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    ISO 20377:2018

    Dried parsley (Petroselinum crispum) Specification

    International Organization for Standardization

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    ISO 3493 : 2014

    VANILLA - VOCABULARY

    International Organization for Standardization

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    ISO 6539 : 2014

    CINNAMON (CINNAMOMUM ZEYLANICUM BLUME) - SPECIFICATION

    International Organization for Standardization

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    ISO 2253 : 1999

    CURRY POWDER - SPECIFICATION

    International Organization for Standardization

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    ISO 2255 : 1996

    CORIANDER (CORIANDRUM SATIVUM L.), WHOLE OR GROUND (POWDERED) - SPECIFICATION

    International Organization for Standardization

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    ISO 882-2 : 1993 : COR 1

    CARDAMOM (ELETTARIA CARDAMOMUM (LINNAEUS) MATON VAR. MINUSCULA BURKILL) - SPECIFICATION - PART 2: SEEDS

    International Organization for Standardization

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    ISO 676 : 1995 : COR 1O:1997

    SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE TECHNICAL CORRIGENDUM 1

    International Organization for Standardization

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