Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground Specification

Available format(s)

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

Language(s)

English, French

Published date

10-14-1999

Publisher

International Organization for Standardization

This International Standard specifies requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or

ground.

Recommendations relating to storage and transport conditions are given in annex A.

DocumentType	Standard
Pages	4
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 973:1980

UNE-EN ISO 676:2009	Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
BS EN ISO 676:2009	Spices and condiments. Botanical nomenclature
UNI EN ISO 676 : 2009	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
EN ISO 676:2009	Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
BS 7087-24:1996	Herbs and spices ready for food use Specification for dried pimento (allspice) (whole and ground)
I.S. EN ISO 676:2009	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE

ISO 1108:1992	Spices and condiments — Determination of non-volatile ether extract
ISO 927:2009	Spices and condiments Determination of extraneous matter and foreign matter content
ISO 930:1997	Spices and condiments — Determination of acid-insoluble ash
ISO 939:1980	Spices and condiments Determination of moisture content Entrainment method
ISO 2825:1981	Spices and condiments — Preparation of a ground sample for analysis
ISO 6571:2008	Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
ISO 1208:1982	Spices and condiments Determination of filth
ISO 928:1997	Spices and condiments — Determination of total ash
ISO 948:1980	Spices and condiments — Sampling
ISO 5498:1981	Agricultural food products Determination of crude fibre content General method

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ISO 973:1999