Filter :
| Standard and/or project under the direct responsibility of ISO/TC 34/SC 7 Secretariat | Stage | ICS |
|---|---|---|
|
Spices and condiments — Nomenclature — First list
|
95.99 | |
|
Spices and condiments — Botanical nomenclature
|
90.60 | |
|
Spices and condiments — Botanical nomenclature — Technical Corrigendum 1
|
60.60 | |
|
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules
|
90.92 | |
|
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules — Technical Corrigendum 1
|
60.60 | |
|
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules
|
10.99 |
|
|
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds
|
90.92 | |
|
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds — Technical Corrigendum 1
|
60.60 | |
|
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds
|
10.99 |
|
|
Cardamoms — Specification
|
95.99 | |
|
Spices and condiments — Determination of extraneous matter content
|
95.99 | |
|
Spices and condiments — Determination of extraneous matter and foreign matter content
|
90.93 | |
|
Spices and condiments — Determination of extraneous matter and foreign matter content — Technical Corrigendum 1
|
60.60 | |
|
Spices and condiments — Determination of total ash
|
95.99 | |
|
Spices and condiments — Determination of total ash
|
90.93 | |
|
Spices and condiments — Determination of water-insoluble ash
|
95.99 | |
|
Spices and condiments — Determination of acid-insoluble ash
|
95.99 | |
|
Spices and condiments — Determination of acid-insoluble ash
|
90.93 | |
|
Spices and condiments — Determination of moisture content — Entrainment method
|
95.99 | |
|
Spices and condiments — Determination of moisture content
|
60.60 | |
|
Spices and condiments — Determination of alcohol-soluble extract
|
95.99 | |
|
Spices and condiments — Determination of cold water-soluble extract
|
90.93 | |
|
Spices and condiments — Sampling
|
90.93 | |
|
Pepper (Piper nigrum Linnaeus), whole or ground — Specification — Part 1: Black pepper
|
95.99 | |
|
Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
|
90.92 | |
|
Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
|
40.00 | |
|
Pepper (Piper nigrum Linnaeus), whole or ground — Specification — Part 2: White pepper
|
95.99 | |
|
Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
|
90.92 | |
|
Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
|
30.99 |
|
|
Spices and condiments — Black pepper and white pepper, whole and ground — Specification
|
95.99 | |
|
Chillies and capsicums, whole or ground (powdered) — Specification
|
95.99 | |
|
Spices and condiments — Chillies, whole and ground — Specification
|
95.99 | |
|
Chillies and capsicums, whole or ground (powdered) — Specification
|
90.60 | |
|
Spices and condiments — Pimento (allspice), whole or ground — Specification
|
95.99 | |
|
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification
|
90.92 | |
|
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification
|
30.00 |
|
|
Spices and condiments — Ginger, whole, in pieces, or ground — Specification
|
95.99 | |
|
Spices — Ginger (Zingiber officinale Roscoe) — Specification
|
90.92 | |
|
Spices and condiments — Whole/Pieces and Ground Dried Ginger (Zingiber officinale Roscoe) — Specification
|
50.00 | |
|
Spices and condiments — Determination of non-volatile ether extract
|
95.99 | |
|
Spices and condiments — Determination of non-volatile ether extract
|
90.92 | |
|
Spices and condiments — Determination of non-volatile ether extract
|
10.99 |
|
|
Spices and condiments — Determination of filth
|
90.60 | |
|
Mustard seed — Specification
|
90.93 | |
|
Spices and condiments — Curry powder — Specification
|
95.99 | |
|
Curry powder — Specification
|
95.99 | |
|
Curry powder — Specification
|
90.92 | |
|
Curry powder — Specification
|
30.20 |
|
|
Cloves, whole and ground (powdered) — Specification
|
95.99 | |
|
Cloves, whole and ground (powdered) — Specification
|
90.92 | |
|
Cloves, whole and ground (powdered) — Specification
|
10.99 |
|
|
Coriander, whole or ground (Powdered) — Specification
|
95.99 | |
|
Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification
|
90.92 | |
|
Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification
|
10.99 |
|
|
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification
|
90.93 | |
|
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification — Amendment 1
|
60.60 | |
|
Spices and condiments — Preparation of a ground sample for analysis
|
90.92 | |
|
Spices and condiments — Preparation of a ground sample for analysis
|
30.99 |
|
|
Vanilla — Vocabulary
|
95.99 | |
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Vanilla — Vocabulary
|
95.99 | |
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Vanilla — Vocabulary
|
90.60 | |
|
Spices and condiments — Chillies — Determination of Scoville index
|
95.99 | |
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Chillies — Determination of Scoville index
|
90.93 | |
|
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
|
90.93 | |
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Saffron (Crocus sativus Linnaeus) — Part 1: Specification
|
95.99 | |
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Saffron (Crocus sativus L.) — Part 1: Specification
|
95.99 | |
|
Spices — Saffron (Crocus sativus L.) — Part 1: Specification
|
90.92 | |
|
Spices — Saffron (Crocus sativus L.) — Part 1: Specification
|
40.20 | |
|
Saffron (Crocus sativus Linnaeus) — Part 2: Test methods
|
95.99 | |
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Saffron (Crocus sativus L.) — Part 2: Test methods
|
95.99 | |
|
Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
|
90.93 | |
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Saffron — Specification
|
95.99 | |
|
Dehydrated onion — Specification
|
95.99 | |
|
Dehydrated onion (Allium cepa Linnaeus) — Specification
|
90.93 | |
|
Dehydrated garlic — Specification
|
95.99 | |
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Dehydrated garlic (Allium sativum L.) — Specification
|
90.93 | |
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Caraway, whole — Specification
|
95.99 | |
|
Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification
|
90.93 | |
|
Turmeric, whole or ground (powdered) — Specification
|
90.92 | |
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Turmeric, whole or ground (powdered) — Specification
|
10.99 |
|
|
Dried peppermint (Mentha piperita Linnaeus) — Specification
|
90.93 | |
|
Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method
|
90.93 | |
|
Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification
|
90.92 | |
|
Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification
|
30.99 |
|
|
Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods
|
90.92 | |
|
Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods
|
10.99 |
|
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Vanilla (Vanilla fragrans (Salisbury) Ames) — Specification
|
95.99 | |
|
Turmeric — Determination of colouring power — Spectrophotometric method
|
90.93 | |
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Dehydrated garlic — Determination of volatile organic sulphur compounds
|
90.93 | |
|
Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification
|
60.60 | |
|
Whole cumin (Cuminum cyminum Linnaeus) — Specification
|
95.99 | |
|
Spices — Cumin (Cuminum cyminum L.) — Specification
|
90.93 | |
|
Cassia (type China, type Indonesia and type Viet Nam), whole and ground (powdered) — Specification
|
95.99 | |
|
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
|
90.92 | |
|
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
|
30.00 |
|
|
Cinnamon (type Sri Lanka (Ceylon), type Seychelles and type Madagascar), whole or ground (powdered) — Specification
|
95.99 | |
|
Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) — Specification
|
95.99 | |
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Cinnamon (Cinnamomum zeylanicum Blume) — Specification
|
90.60 | |
|
Spices, condiments and herbs — Determination of volatile oil content
|
95.99 | |
|
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
|
90.93 | |
|
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1
|
60.60 | |
|
Celery seed (Apium graveolens Linnaeus) — Specification
|
90.93 | |
|
Fenugreek, whole or ground (powdered) — Specification
|
90.92 | |
|
Fenugreek, whole or ground (powdered) — Specification
|
10.99 |
|
|
Laurel (Laurus nobilis Linnaeus) — Whole and pounded leaves — Specification
|
95.99 | |
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Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification
|
90.92 | |
|
Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification
|
10.99 |
|
|
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houttuyn) — Specification
|
95.99 | |
|
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification
|
90.93 | |
|
Whole thyme (Thymus vulgaris Linnaeus) — Specification
|
95.99 | |
|
Dried thyme (Thymus vulgaris L.) — Specification
|
90.92 | |
|
Dried thyme (Thymus vulgaris L.) — Specification
|
30.99 |
|
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Juniper berries (Juniperus communis Linnaeus) — Specification
|
90.92 | |
|
Juniper berries (Juniperus communis Linnaeus) — Specification
|
10.99 |
|
|
Aniseed (Pimpinella anisum Linnaeus) — Specification
|
90.93 | |
|
Ground (powdered) paprika (Capsicum annuum Linnaeus) — Specification
|
95.99 | |
|
Ground paprika (Capsicum annuum L.) — Specification
|
95.99 | |
|
Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
|
60.60 | |
|
Ground (powdered) paprika — Determination of total natural colouring matter content
|
95.99 | |
|
Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
|
60.60 | |
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Ground (powdered) paprika (Capsicum annuum Linnaeus) — Microscopical examination
|
90.93 | |
|
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method
|
90.93 | |
|
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method using high-performance liquid chromatography
|
90.92 | |
|
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method using high-performance liquid chromatography
|
30.00 |
|
|
Dried oregano (Origanum vulgare Linnaeus) — Whole or ground leaves — Specification
|
95.99 | |
|
Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification
|
90.92 | |
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Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification
|
30.00 |
|
|
Dehydrated tarragon (Artemisia dracunculus Linnaeus) — Specification
|
90.92 | |
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Dehydrated tarragon (Artemisia dracunculus Linnaeus) — Specification
|
30.00 |
|
|
Fennel seed, whole or ground (powdered) — Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) — Specification
|
95.99 | |
|
Spices and condiments — Fennel seed, whole or ground — Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)
|
60.60 | |
|
Spices and condiments — Fennel seed, whole or ground — Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)
|
60.60 | |
|
Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)
|
90.92 | |
|
Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)
|
30.00 |
|
|
Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)
|
90.92 | |
|
Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)
|
30.00 |
|
|
Dried sweet marjoram (Origanum majorana L.) — Specification
|
90.60 | |
|
Dehydrated green pepper (Piper nigrum L.) — Specification
|
90.60 | |
|
Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification
|
90.60 | |
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Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
|
90.92 | |
|
Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
|
40.00 | |
|
Peppercorns (Piper nigrum L.) in brine — Specification and test methods
|
90.60 | |
|
Dried sweet basil (Ocimum basilicum L.) — Specification
|
90.93 | |
|
Dried rosemary (Rosmarinus officinalis L.) — Specification
|
90.60 | |
|
Dried sage (Salvia officinalis L.) — Specification
|
90.93 | |
|
Star anise (Illicium verum Hook. f.) — Specification
|
90.93 | |
|
Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography
|
90.93 | |
|
Spices and condiments — Seasoning oil of Zanthoxyli pericarpium — Specification
|
40.60 | |
|
Dried parsley (Petroselinum crispum) — Specification
|
90.93 | |
|
Dried parsley (Petroselinum crispum) — Specification — Amendment 1
|
10.99 | |
|
Dried parsley (Petroselinum crispum) — Specification
|
30.98 |
|
|
Spices and condiments — Dried Lime (Whole, Slices & Ground) — Specification
|
40.60 | |
|
Dried dill — Specification
|
90.60 | |
|
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
|
90.20 | |
|
Spices and condiments — Dried sumac — Specification
|
60.60 | |
|
Lemongrass (Cymbopogon citratus L.), whole and ground — Specification
|
20.00 |
|
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