Herbs and spices ready for food use Specification for chillies (whole and ground)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-02-1993

Publisher

British Standards Institution

Committees responsible
Foreword
Specification
1 Scope
2 References
3 Definitions
4 Sampling
5 Physical properties
6 Chemical composition
7 Packaging and storage
8 Marking
Annexes
A (normative) Description of dried whole or ground
     chillies
B (normative) Preparation of samples for chemical
     tests
C (informative) Additional information
Tables
1 Chemical composition of whole chillies, chilli
     powder and cayenne
A.1 Common varieties of whole chillies
C.1 Levels for trace metals
List of references

Specifies requirements for ground chilli powder, dried whole chillies and cayenne. Coverage includes definitions, sampling, physical properties, marking and chemical composition. Also includes annexes and tables.

This Part of BS 7087 specifies requirements for dried whole chillies, ground chilli (alternatively spelt chillie) powder and cayenne derived from the Capsicum species C. annuum L. and C. frutescens L. and associated species C. Chinese, C. pubescens and C. pendulum. It does not apply to “Chili powder?? (see A.2).

Additional information on further requirements that may be specified in purchase contracts is given in Annex C.

Committee	AW/34
DevelopmentNote	Supersedes 92/54342 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType	Standard
Pages	12
PublisherName	British Standards Institution
Status	Current
Supersedes	92/54342 DC : JUL 92

BS 4585-2:1982	Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 4540-1:1981	Sampling of spices and condiments Methods of sampling
BS 4585-1:1983	Methods of test for spices and condiments Determination of extraneous matter
BS 4585-9:1981	Methods of test for spices and condiments Determination of acid-insoluble ash
BS 4585-3:1981	Methods of test for spices and condiments Determination of total ash
BS 4540-2:1982	Sampling of spices and condiments Method for preparation of a ground sample for analysis
BS 4585-16:1990	Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika

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BS 7087-17:1993

Herbs and spices ready for food use Specification for chillies (whole and ground)

Table of Contents

Abstract

Scope

General Product Information

Standards Referencing This Book

Category

Subcategory