Standardization in the field of spices, culinary herbs and condiments, in particular, terminology, sampling, methods of test and analysis, product specifications, requirements for packaging, storage and transportation

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Published ISO standards *


ISO standards under development *

Participating members
Observing members

* number includes updates

Reference Title Type
ISO/TC 34/SC 7/WG 7   Zanthoxyli Pericarpium Working group
ISO/TC 34/SC 7/WG 8   Dried lime Working group
ISO/TC 34/SC 7/WG 9   Pepper Working group
ISO/TC 34/SC 7/WG 10   Turmeric Working group
ISO/TC 34/SC 7/WG 11   Saffron Working group
ISO/TC 34/SC 7/WG 12   Vanilla Working group
Liaison Committees to ISO/TC 34/SC 7

The committees below can access the documents of ISO/TC 34/SC 7:

Reference Title ISO/IEC
ISO/TC 54 Essential oils ISO


Organizations in liaison (Category A and B)
Acronym Title Category
AOAC INTERNATIONAL AOAC INTERNATIONAL, Association of Analytical Communities A
ESA - spice/épices European Spice Association A
IFEAT International Federation of Essential Oils and Aroma Trades A
IGPA The International General Produce Association Ltd. A
IPC - Jakarta International Pepper Community A
USP US Pharmacopeial Convention A
CAC Codex Alimentarius Commission B
EC - European Commission European Commission B
UNECE United Nations Economic Commission for Europe B
WCO World Customs Organization B

Date Month Location TC/SC Note
18-20 June 2024 Paris (France) ISO/TC 34/SC 7  

* Information definite but meeting not yet formally convened
** Provisional

ISO/TC 34/SC 7 - Secretariat

BIS [India]

Bureau of Indian Standards
Manak Bhavan
9 Bahadur Shah Zafar Marg
New Delhi 110002

Tel: +91 11 23230131 / +91 11 23233375 / +91 11 23239402
Fax: +91 11 23234062 / +91 11 23239382 / +91 11 23239399