Spices and condiments — Sampling

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

02-01-1980

Publisher

International Organization for Standardization

Contains information on the apparatus required, constitution of lots, the method of taking increments, bulk samples, laboratory samples, packing and labelling of samples, storage and despatch of samples, and the data to be included in the sampling report.

Committee	ISO/TC 34/SC 7
DocumentType	Standard
Pages	2
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
NF EN ISO 948 : 2009	Identical
NBN EN ISO 948 : 2009	Identical
NEN EN ISO 948 : 2009	Identical
NS EN ISO 948 : 2009	Identical
I.S. EN ISO 948:2009	Identical
PN ISO 948 : 2001	Identical
PN EN ISO 948 : 2009	Identical
UNI EN ISO 948 : 2009	Identical
SN EN ISO 948:2010	Identical
SS-EN ISO 948 : 2009	Identical
UNE 34096-1:1981	Identical
UNE 34096-7:1981	Identical
UNE 34096-8:1981	Identical
UNE 34096-9:1981	Identical
UNE 34096-10:1981	Identical
UNE-EN ISO 948:2009	Identical
BS EN ISO 948:2009	Identical
EN ISO 948:2009	Identical
DIN 10220:1999-05	Similar to
DIN EN ISO 948 E : 2009	Identical
DIN EN ISO 948:2009-10	Identical

UNE-ISO 5561:2010	Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification.
UNE-ISO 6754:2011	Dried thyme (Thymus vulgaris L.) -- Specification
UNE-ISO 7927-1:2011	Fennel seed, whole or ground (powdered). Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare). specification.
UNE-ISO 11162:2011	Peppercorns (piper nigrum L.) in brine. Specification and test methods.
UNE-ISO 11178:2011	Star anise (Illicium verum Hook. f.) -- Specification
UNE-ISO 6538:2011	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
NF EN ISO 2825 : 2010	SPICES AND CONDIMENTS - PREPARATION OF A GROUND SAMPLE FOR ANALYSIS
BS ISO 7540 : 2006	GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
I.S. EN ISO 927:2009	SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER AND FOREIGN MATTER CONTENT (ISO 927:2009)
UNE-ISO 6539:2011	Cinamon, Sri Lankan type, Seychelles tyoe and Madagascan type (Cinnamomum zeylanicum Blume). Specification.
BS EN ISO 6465:2009	Spices. Cumin (Cuminum cyminum L.). Specification
DD ISO/TS 3632-2:2003	Saffron (Crocus sativus L.) Test methods
BS ISO 2254:2004	Cloves, whole and ground (powdered). Specification
09/30180944 DC : 0	BS ISO 3632-2 - SAFFRON (CROCUS SATIVUS L.) - PART 2: TEST METHODS
DIN EN ISO 7540:2010-05	GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
I.S. EN ISO 6571:2009	SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008)
ISO 6576:2004	Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification
NF ISO 7925 : 1999	DRIED ORIGANO (ORIGANUM VULGARE L.) - WHOLE OR GROUND LEAVES - SPECIFICATION
UNE-EN ISO 2825:2010	Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
BS ISO 3632-2:2010	Spices. Saffron (Crocus sativus L.) Test methods
UNE-ISO 2255:2010	Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification.
UNE-ISO 11163:2010	Dried sweet basil (Ocimum basilicum L.). Specification.
UNI EN ISO 927 : 2009	SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER AND FOREIGN MATTER CONTENT
ISO 973:1999	Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground Specification
BS ISO 1003:2008	Spices. Ginger (Zingiber officinale Roscoe). Specification
BS ISO 3632-1:2011	Spices. Saffron ($7ICrocus sativus L.$7R) Specification
UNI EN ISO 7540 : 2010	GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
DIN EN ISO 7541:2010-05	GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT
UNE-ISO 11165:2010	Dried sage (Salvia officinalis L.). Specification.
UNE-ISO 5560:2011	Dehydrated garlic (Allium sativum L.) -- Specification
UNE-ISO 1208:2010	Spices and condiments. Determination of filth
UNE-ISO 5559:2010	Dehydrated onio (Allium cepa Linnaeus). Specification.
UNE-ISO 5565-1:2010	Vanilla (Vanilla fragans(Salisbury) Ames). Part 1: Specification.
BS ISO 6571 : 2008	SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD)
BS 4585-3:1981	Methods of test for spices and condiments Determination of total ash
UNE-ISO 5564:2010	Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method.
UNE-ISO 7386:2010	Aniseed (Pimpinella anisum Linnaeus). Specification.
ISO 6571:2008	Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
UNE-ISO 10622:2011	Large cardamom (Amomum subulatum Roxb.), as capsules and seeds. Specification.
ISO 2253:1999	Curry powder Specification
UNE-ISO 7377:2010	Juniper berries (Junìperus communis Linnaeus). Specification.
UNE-ISO 1108:2010	Spices and condiments. Determination of non-volatil ether extract.
UNE-ISO 882-1:2010	Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]. Specification. Part 1: Whole capsules.
ISO 2825:1981	Spices and condiments — Preparation of a ground sample for analysis
BS 4585-3:1998	Methods of test for spices and condiments Determination of total ash
BS 6145:1994	Specification for saffron
UNE-ISO 2254:2010	Cloves, whole and ground (powdered). Specification.
UNE-ISO 5563:2011	Dried peppermint (Menta piperita Linnaeus). Specification.
UNE-ISO/TS 3632-1:2010	Saffron (Crocus sativus L.). Part 1: Specification.
DIN EN ISO 6465:2009-11	Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
ISO 2254:2004	Cloves, whole and ground (powdered) — Specification
DIN EN ISO 2825:2010-06	Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
10/30180940 DC : 0	BS ISO 3632-1 - SPICES - SAFFRON (CROCUS SATIVUS L.) - PART 1: SPECIFICATION
BS EN ISO 7541:2010	Ground (powdered) paprika. Determination of total natural colouring matter content
NF ISO 973 : 2000	PIMENTO (ALLSPICE) (PIMENTA DIOICA (L.) MERR.) WHOLE OR GROUND - SPECIFICATION
ISO 23391:2006	Dried rosehips Specification and test methods
NF ISO 10621 : 1998	DEHYDRATED GREEN PEPPER (PIPER NIGRUM L.) - SPECIFICATION
UNE-ISO 11164:2010	Dried rosemary (Rosmarinus officinalis L.). Specification.
07/30157308 DC : 0	BS ISO 927 - SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER AND FOREIGN MATTER CONTENT
UNE-ISO 2253:2011	Curry powder. Specification.
ISO 1003:2008	Spices Ginger (Zingiber officinale Roscoe) Specification
ISO 6539:2014	Cinnamon (Cinnamomum zeylanicum Blume) Specification
07/30164430 DC : DRAFT DEC 2007	BS EN ISO 6465 - WHOLE CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION
UNE-ISO 7925:2010	Dried oregano (Origanum vulgar L.). Whole or ground leaves. Spécifications.
UNE-ISO 10621:2010	Dehydrated green pepper (Piper nigrum L.). Spécification.
EN ISO 6571:2009/A1:2017	SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008/AMD 1:2017)
ISO 3632-2:2010	Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
ISO 10622:1997	Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification
I.S. EN ISO 7541:2010	GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT
NF ISO 6577 : 2004	NUTMEG, WHOLE OR BROKEN, AND MACE, WHOLE OR IN PIECES (MYRISTICA FRAGRANS HOUTT.) - SPECIFICATION
UNE-ISO 6574:2010	Celery seed (Apium graveolens Linnaeus). Specification.
ISO 3632-1:2011	Spices — Saffron (Crocus sativus L.) — Part 1: Specification
EN ISO 7540:2010	Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
EN ISO 7541:2010	Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
BS EN ISO 7540:2010	Ground paprika (Capsicum annuum L.). Specification
DIN EN ISO 927 E : 2010	SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER AND FOREIGN MATTER CONTENT
NF EN ISO 7541 : 2010	GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT
UNE-ISO 6576:2011	Laurel (Laurus nobilis L.). Whole and ground leaves. Specification.
BS EN ISO 927:2009	Spices and condiments. Determination of extraneous matter and foreign matter content
UNE-ISO 5566:2011	Turmeric. Determination of colouring power. Spectrophotometric method.
UNE-ISO 10620:2011	Dried sweet marjoram (Origanum majorana L.). Specification.
BS ISO 6539:2014	Cinnamon (Cinnamomum zeylanicum Blume). Specification
UNE-ISO 6575:2011	Fenugreek, whole or ground (powdered). Specification.
ISO 6538:1997	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 5560:1997	Dehydrated garlic (Allium sativum L.) — Specification
NF EN ISO 6465 : 2009	SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION
UNI EN ISO 7541 : 2010	GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT
I.S. EN ISO 6465:2009	SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION
BS EN ISO 6571 : 2009	SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD)
UNE-EN ISO 927:2010	Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
ISO 928:1997	Spices and condiments — Determination of total ash
ISO 7540:2006	Ground paprika (Capsicum annuum L.) Specification
ISO 6465:2009	Spices Cumin (Cuminum cyminum L.) Specification
ISO 7541:1989	Ground (powdered) paprika Determination of total natural colouring matter content
EN ISO 2825:2010	Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
EN ISO 927:2009/AC:2012	Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
EN ISO 6465:2009	Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
BS 4585-5:1981	Methods of test for spices and condiments Determination of cold water-soluble extract
UNE-ISO 3632-1:2012	Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications
UNE-ISO 882-2:2010	Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds
17/30328300 DC : 0	BS ISO 20377 - SPICES, CULINARY HERBS AND CONDIMENTS - DRIED PARSLEY (PETROSELIUM CRISPUM) - SPECIFICATIONS
DD ISO/TS 3632-1:2003	Saffron (Crocus sativus L.) Specification
UNE-ISO 6577:2011	Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification
UNI EN ISO 6465 : 2009	SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION
BS EN ISO 2825:2010	Spices and condiments. Preparation of a ground sample for analysis
ISO 5565-1:1999	Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification
BS ISO 6576:2004	Laurel (Laurus nobilis L.). Whole and ground leaves.
UNE-ISO 2256:2011	Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification.
NF ISO 5565-1 : 2000	VANILLA (VANILLA FRAGRANS (SALISBURY) AMES) - PART 1: SPECIFICATIONS
NF EN ISO 927 : 2009	SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER AND FOREIGN MATTER CONTENT
ISO 7925:1999	Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification
UNE EN ISO 2825 : 2010	SPICES AND CONDIMENTS - PREPARATION OF A GROUND SAMPLE FOR ANALYSIS
I.S. EN ISO 7540:2010	GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
UNE-ISO 5562:2010	Turmeric, whole or ground (powdered). Specification.
ISO 6577:2002	Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification
NF ISO 2253 : 2000	CURRY POWDER - SPECIFICATION
ISO 972:1997	Chillies and capsicums, whole or ground (powdered) — Specification
NFV 32 169 : 2004	JUNIPER BERRIES (JUNIPERUS COMMUNIS L.) - SPECIFICATION
UNE-EN ISO 6571:2010	Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008))
ISO 10621:1997	Dehydrated green pepper (Piper nigrum L.) — Specification
DIN EN ISO 927:2010-03	Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)