Spices and condiments — Determination of total ash

Available format(s)

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

Language(s)

English, French

Published date

12-04-1997

Publisher

International Organization for Standardization

Committee	ISO/TC 34/SC 7
DevelopmentNote	Also numbered as BS 4585-3(1998) (08/2005)
DocumentType	Standard
Pages	4
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 928:1980

Standards	Relationship
NFV 03 403 : 1985	Similar to
UNE-ISO 928:2009	Identical
GOST ISO 928 : 2015	Identical
UNE 34096-4:1981	Identical
PN ISO 928 : 1999	Identical
NF ISO 928 : 1998	Identical
BS 4585-3:1981	Similar to

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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 11178:2011	Star anise (Illicium verum Hook. f.) -- Specification
ISO 2254:2004	Cloves, whole and ground (powdered) — 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
BS ISO 7540 : 2006	GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
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
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.
BS ISO 1003:2008	Spices. Ginger (Zingiber officinale Roscoe). Specification
BS ISO 3632-1:2011	Spices. Saffron ($7ICrocus sativus L.$7R) Specification
UNI EN ISO 7540 : 2010	GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
ISO 23391:2006	Dried rosehips Specification and test methods
UNE-ISO 11165:2010	Dried sage (Salvia officinalis L.). Specification.
UNE-ISO 5560:2011	Dehydrated garlic (Allium sativum L.) -- Specification
UNE-ISO 5559:2010	Dehydrated onio (Allium cepa Linnaeus). Specification.
ISO 3632-2:2010	Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
BS ISO 20759:2017	Traditional Chinese medicine. <i>Artemisia</i> <i>argy</i>$i<i>i</i> leaf
UNE-ISO 7386:2010	Aniseed (Pimpinella anisum Linnaeus). Specification.
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 882-1:2010	Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]. Specification. Part 1: Whole capsules.
ISO 973:1999	Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground Specification
BS 4585-9:1998	Methods of test for spices and condiments Determination of acid-insoluble 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)
BS 4585-9:1981	Methods of test for spices and condiments Determination of acid-insoluble ash
10/30180940 DC : 0	BS ISO 3632-1 - SPICES - SAFFRON (CROCUS SATIVUS L.) - PART 1: SPECIFICATION
BS 4585-17:1994	Methods of test for spices and condiments Test methods specific to saffron
ISO 20759:2017	Traditional Chinese medicine — Artemisia argyi leaf
17/30348365 DC : 0	BS ISO 20759 - TRADITIONAL CHINESE MEDICINE - ARTEMISIA ARGYI LEAF
UNE-ISO 11164:2010	Dried rosemary (Rosmarinus officinalis L.). Specification.
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.
ISO 10622:1997	Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification
UNE-ISO 7928-2:2010	Savory. Specification. Part 2: Summer savory (Satureja hortensis Linnaeus).
UNE-ISO 6574:2010	Celery seed (Apium graveolens Linnaeus). Specification.
ISO 930:1997	Spices and condiments — Determination of acid-insoluble ash
ISO 3632-1:2011	Spices — Saffron (Crocus sativus L.) — Part 1: Specification
ONORM EN ISO 7540 : 2010	GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
EN ISO 7540:2010	Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
BS EN ISO 7540:2010	Ground paprika (Capsicum annuum L.). Specification
UNE-ISO 6576:2011	Laurel (Laurus nobilis L.). Whole and ground leaves. Specification.
UNE-ISO 10620:2011	Dried sweet marjoram (Origanum majorana L.). Specification.
BS 4585-10:1981	Methods of test for spices and condiments Determination of water-insoluble ash
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
NF EN ISO 7540 : 2010	GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
ISO 6577:2002	Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification
UNE-ISO 7926:2010	Dehydrated tarragon (Artemisia dracunculus Linnaeus). Specification.
I.S. EN ISO 6465:2009	SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION
ISO 7540:2006	Ground paprika (Capsicum annuum L.) Specification
ISO 6465:2009	Spices Cumin (Cuminum cyminum L.) Specification
UNE-ISO 7928-1:2010	Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus)
EN ISO 6465:2009	Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
UNE-ISO 6754:2011	Dried thyme (Thymus vulgaris L.) -- Specification
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 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.
ISO 7925:1999	Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification
I.S. EN ISO 7540:2010	GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
ISO 6576:2004	Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification
UNE-ISO 5562:2010	Turmeric, whole or ground (powdered). Specification.
ISO 972:1997	Chillies and capsicums, whole or ground (powdered) — Specification
NFV 32 169 : 2004	JUNIPER BERRIES (JUNIPERUS COMMUNIS L.) - SPECIFICATION
ISO 10621:1997	Dehydrated green pepper (Piper nigrum L.) — Specification

ISO 2825:1981	Spices and condiments — Preparation of a ground sample for analysis
ISO 3696:1987	Water for analytical laboratory use — Specification and test methods
ISO 948:1980	Spices and condiments — Sampling