Herbs and spices ready for food use Specification for dried pimento (allspice) (whole and ground)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

02-15-1996

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 and ground
pimento (allspice)
B (normative) Preparation of samples for chemical tests
C (informative) Additional information
Tables
1 Chemical composition of dried whole pimento berries
2 Chemical composition of dried ground pimento berries
C.1 Maximum levels for trace metals
List of references

This Part of BS 7087 specifies requirements for dried pimento berries, the dried mature unripe fruits of the evergreen tree Pimenta dioica (Linnaeus) Merrill (formerly Pimenta officinalis) and its sub-species/varieties, processed for food use.

This Part of BS 7087 also specifies requirements for dried ground pimento derived from whole pimento berries conforming to this standard.

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

Committee	AW/34
DevelopmentNote	Supersedes 95/500482 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Current

ISO 973:1999	Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground Specification
BS 5763-6:1983	Methods for microbiological examination of food and animal feeding stuffs Preparation of dilutions
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 4585-15:1985	Methods of test for spices and condiments Determination of volatile oil content
BS 4540-2:1982	Sampling of spices and condiments Method for preparation of a ground sample for analysis