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67.220.10 - Spices and condiments

ICS 67.220.10 Details

Spices and condiments

Gewurze. Wurzmittel

Épices et condiments

Začimbe

General Information

Parent
67.220 - Spices and condiments. Food additives

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Standardization Organization
Technical Committee
Directive
Mandate
50
SIST
SIST ISO 7927-1:2024(Main)
Spices and condiments — Fennel seed, whole or ground — Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare) (ISO 7927-1:2023)
ISO 7927-1:2023

This document specifies requirements for bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare), whole or ground.
Recommendations relating to storage and transport conditions are given in Annex A.
ISO 7927-2 specifies requirements for sweet fennel seed.
NOTE Although, botanically speaking, the product is a “fruit”, the term “seed” is in common commercial use.

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ISO
ISO 7927-1:2023(Main)
Spices and condiments — Fennel seed, whole or ground — Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)
SIST ISO 7927-1:2024

This document specifies requirements for bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare), whole or ground. Recommendations relating to storage and transport conditions are given in Annex A. ISO 7927-2 specifies requirements for sweet fennel seed. NOTE Although, botanically speaking, the product is a “fruit”, the term “seed” is in common commercial use.

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ISO 7927-2:2023(Main)
Spices and condiments — Fennel seed, whole or ground — Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)

This document specifies requirements for sweet fennel seed (Foeniculum vulgare var. panmorium), whole or ground. Recommendations relating to storage and transport conditions are given in Annex A. ISO 7927-1 specifies requirements for bitter fennel seed. NOTE Although, botanically speaking, the product is a “fruit”, the term “seed” is in common commercial use.

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ISO
ISO 5671:2023(Main)
Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification

This document specifies requirements for dried chive (Allium schoenoprasum L., family Liliaceae) in cut and ground forms. It is also applicable to dehydrated chive, i.e. artificially dried chive. Recommendations relating to storage and transport conditions are given in Annex A.

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ISO
ISO 24052:2022(Main)
Spices and condiments — Dried sumac — Specification

This document specifies requirements for rubbed form of dried sumac (Rhus coriaria, family Anacardiaceae). Recommendations relating to storage and transport conditions are given in Annex A.

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CEN
EN ISO 7540:2020(Main)
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
SIST EN ISO 7540:2020

This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.).
Recommendations relating to storage and transport conditions are given in Annex A. A list of terms used in different countries for paprika is given in Annex B.
This document does not apply to ground chillies and other species of capsicums.
NOTE    Specifications for ground chillies and capsicums are given in ISO 972.

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CEN
EN ISO 7541:2020(Main)
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
SIST EN ISO 7541:2020

This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample.
It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).

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ISO
ISO 939:2021(Main)
Spices and condiments — Determination of moisture content

This document specifies an entrainment method for the determination of the moisture content of spices and condiments.

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SIST
SIST EN 17424:2021(Main)
Foodstuffs - Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post-column derivatization
EN 17424:2020

This document describes a procedure for the determination of aflatoxins B1, B2, G1 and G2 and total aflatoxins (sum of B1, B2, G1 and G2) in spices for which EU maximum levels are established, other than paprika, by high performance liquid chromatography (HPLC) with post-column derivatization (PCD) and fluorescence detection (FLD) after immunoaffinity column clean-up.
The method is applicable to the spices capsicum, pepper, nutmeg, ginger, turmeric and mixtures thereof.
The method has been validated for aflatoxins B1, B2, G1 and G2 and total aflatoxins in a range of test samples that comprised: ginger, pepper, nutmeg, chilli, turmeric as individual spices and mixed pepper+chilli+nutmeg (90+5+5, m+m+m), mixed spice+ginger (6+4, m+m) mixed spice, mixed turmeric+ginger (2+8, m+m).
The validation was carried out over the following concentration ranges: aflatoxin B1 = 1 µg/kg to 16 µg/kg and total aflatoxins = 2,46 µg/kg to 36,1 µg/kg.

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SIST
SIST EN ISO 7540:2020(Main)
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
EN ISO 7540:2020

This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and
Capsicum frutescens L.).
Recommendations relating to storage and transport conditions are given in Annex A. A list of terms
used in different countries for paprika is given in Annex B.
This document does not apply to ground chillies and other species of capsicums.
NOTE Specifications for ground chillies and capsicums are given in ISO 972.

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SIST
SIST EN ISO 7541:2020(Main)
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
EN ISO 7541:2020

This document specifies a test method to determine the extractable colour in paprika by measuring the
absorbance of an acetone extract of the sample.
It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).

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CEN
EN 17250:2020(Main)
Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
SIST EN 17250:2020

This document specifies a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection (FLD).
This method has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples ranging from 1,0 μg/kg to 84,9 μg/kg for spices (paprika and chili [5], black and white pepper, nutmeg and spice mix [6]), ranging from 7,7 μg/kg to 96,8 μg/kg for liquorice and liquorice products [7] and ranging from 2,1 μg/kg to 26,3 μg/kg for cocoa and cocoa products [6].
For further information on the validation, see Clause 10 and Annex B.

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ISO
ISO 7541:2020(Main)
Spices and condiments — Spectrophotometric determination of the extractable colour in paprika

This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample. It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).

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ISO
ISO 7540:2020(Main)
Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications

This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Recommendations relating to storage and transport conditions are given in Annex A. A list of terms used in different countries for paprika is given in Annex B. This document does not apply to ground chillies and other species of capsicums. NOTE Specifications for ground chillies and capsicums are given in ISO 972.

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SIST
SIST EN 17250:2020(Main)
Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
EN 17250:2020

This document describes a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection.
This method has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples ranging from 1,0 μg/kg to 84,9 μg/kg for spices (paprika and chili [5], black and white pepper, nutmeg and spice mix [6]), ranging from 7,7 μg/kg to 96,8 μg/kg for liquorice [7] and ranging from 2,1 μg/kg to 26,3 μg/kg for cocoa and cocoa products [6].
For further information on the validation see clause 9 and Annex B.

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ISO
ISO 21983:2019(Main)
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing

This document gives guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before processing and packaging.

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ISO 21803:2019(Main)
Dried dill — Specification

This document specifies requirements for dried dill (Anethum graveolens L.) in whole, crushed or rubbed (ground) form. The term "dried dill" includes dehydrated dill, i.e. artificially dried dill. Recommendations relating to storage and transport conditions are given in Annex A.

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SIST
SIST ISO 2256:1997/A1:2018(Amendment)
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) -- Specification (ISO 2256:1984/Amd 1:2017)
ISO 2256:1984/Amd 1:2017
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ISO 20377:2018(Main)
Dried parsley (Petroselinum crispum) — Specification

This document specifies requirements for dried parsley (Petroselinum crispum, synonyms: Petroselinum hortense, Petroselinum sativum, Apium petroselinum) in whole, cut leaves or rubbed (ground) form. The term "dried parsley" includes dehydrated parsley, i.e. artificially dried parsley. Recommendations relating to storage and transport conditions are given in Annex A.

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SIST
SIST ISO 6539:2018
Cinnamon (Cinnamomum zeylanicum Blume) -- Specification
ISO 6539:2014

This International Standard specifies requirements for whole or ground (powdered) cinnamon, of the Sri
Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum
zeylanicum Blume.1)
Recommendations relating to storage and transport conditions are given in Annex A.
NOTE Requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.[1]

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CEN
EN ISO 6571:2009/A1:2017(Amendment)
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
SIST EN ISO 6571:2009/A1:2018
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SIST EN ISO 6571:2009/A1:2018(Amendment)
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
EN ISO 6571:2009/A1:2017
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ISO 6571:2008/Amd 1:2017(Amendment)
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1
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ISO
ISO 2256:1984/Amd 1:2017(Amendment)
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification — Amendment 1
SIST ISO 2256:1997/A1:2018
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CEN
EN ISO 12966-4:2015(Main)
Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 4: Determination by capillary gas chromatography (ISO 12966-4:2015)
SIST EN ISO 12966-4:2015

ISO 12966-4:2015 specifies a method for the determination of fatty acid methyl esters (FAMEs) derived by transesterification or esterification from fats, oils, and fatty acids by capillary gas chromatography (GLC). Fatty acid methyl esters from C8 to C24 can be separated using this part of ISO 12966 including saturated fatty acid methyl esters, cis- and trans-monounsaturated fatty acid methyl esters, and cis- and trans-polyunsaturated fatty acid methyl esters.
The method is applicable to crude, refined, partially hydrogenated, or fully hydrogenated fats, oils, and fatty acids derived from animal and vegetable sources.
This method is not suitable for the analysis of dairy, ruminant fats and oils, or products supplemented with conjugated linoleic acid (CLA). Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this part of ISO 12966.
ISO 12966-4:2015 is not applicable to di-, tri-, polymerized and oxidized fatty acids, and fats and oils.

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EN ISO 3493:2014(Main)
Vanilla - Vocabulary (ISO 3493:2014)
SIST EN ISO 3493:2014

ISO 3493:2014 defines the most commonly used terms relating to vanilla. It is applicable to the following species of vanilla plants: Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews, commercially known under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico; Vanilla tahitensis J.W. Moore; certain forms obtained from seeds, possibly hybrids, of Vanilla fragrans (Salisbury) Ames.
It is not applicable to Vanilla pompona Schiede (Antilles vanilla).

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SIST EN ISO 3493:2014(Main)
Vanilla - Vocabulary (ISO 3493:2014)
EN ISO 3493:2014

EN ISO 3493 defines the most commonly used terms relating to vanilla. It is applicable to the following species of vanilla plants: a) Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews, commercially known under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico; b) Vanilla tahitensis J.W. Moore; c) certain forms obtained from seeds, possibly hybrids, of Vanilla fragrans (Salisbury) Ames. It is not applicable to Vanilla pompona Schiede (Antilles vanilla).

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ISO 3493:2014(Main)
Vanilla — Vocabulary

ISO 3493:2014 defines the most commonly used terms relating to vanilla. It is applicable to the following species of vanilla plants: Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews, commercially known under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico; Vanilla tahitensis J.W. Moore; certain forms obtained from seeds, possibly hybrids, of Vanilla fragrans (Salisbury) Ames. It is not applicable to Vanilla pompona Schiede (Antilles vanilla).

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ISO
ISO 6539:2014(Main)
Cinnamon (Cinnamomum zeylanicum Blume) — Specification
SIST ISO 6539:2018

ISO 6539:2014 specifies requirements for whole or ground (powdered) cinnamon, of the Sri Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum zeylanicum Blume. Recommendations relating to storage and transport conditions are given. [Note that requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.]

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CEN
EN 16466-3:2013(Main)
Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
SIST EN 16466-3:2013

This European standard specifies an isotopic method to control the authenticity of wine vinegar. This method is applicable on wine vinegar in order to characterize the 18O/16O ratio of water, and allows differentiating wine vinegar from vinegars made from raisins or alcohol vinegar.
The Oxygen 18 isotopic analysis of water from vinegar is based on a similar method already normalised for wine analysis [2].

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EN 16466-1:2013(Main)
Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
SIST EN 16466-1:2013

This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from wine, cider, agricultural alcohol, etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from a non-allowed origin (together with the method described in FprEN 16466-2).
The isotopic analysis of the extracted acetic acid by 2H-NMR is based on a similar method already normalised for wine analysis [2].
The application to complex matrices made with vinegar as an ingredient, such as balsamic vinegar, is out of the scope of the inter-laboratory validation performed.

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CEN
EN 16466-2:2013(Main)
Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
SIST EN 16466-2:2013

This European standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from cider, alcohol, wine, etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from not allowed origin (together with the method described in FprEN 16466-1).
The isotopic analysis of the extracted acetic acid by 13C-IRMS is based on a similar method already normalised for wine analysis [2].

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SIST ISO 3632-1:2013
Spices - Saffron (Crocus sativus L.) - Part 1: Specification
ISO 3632-1:2011

This part of ISO 3632 establishes specifications for dried saffron obtained from the pistils of Crocus
sativus L. flowers. It applies to saffron in both of the following forms:
a) filaments and cut filaments;
b) powder.
NOTE The saffron plant is depicted in Figure 1, the saffron flower in Figures 2 and 3, the saffron pistil in Figure 4, and some examples of floral waste in Figure 5.

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SIST EN ISO 927:2010/AC:2012(Corrigendum)
Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
EN ISO 927:2009/AC:2012

This International Standard specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth. This International Standard is applicable to dehydrated herbs and spices.

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EN ISO 927:2009/AC:2012(Corrigendum)
Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
SIST EN ISO 927:2010/AC:2012

This International Standard specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth. This International Standard is applicable to dehydrated herbs and spices.

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ISO 927:2009/Cor 1:2012(Corrigendum)
Spices and condiments — Determination of extraneous matter and foreign matter content — Technical Corrigendum 1
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ISO 3632-1:2011(Main)
Spices — Saffron (Crocus sativus L.) — Part 1: Specification
SIST ISO 3632-1:2013

ISO 3632-1:2011 establishes specifications for dried saffron obtained from the pistils of Crocus sativus L. flowers. It applies to saffron in both of the following forms: a) filaments and cut filaments; b) powder.

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SIST
SIST ISO 1003:2011
Spices -- Ginger (Zingiber officinale Roscoe) -- Specification
ISO 1003:2008

This International Standard specifies requirements for ginger ( Zingiber officinale Roscoe). Annex A specifies a method for the determination of calcium. Recommendations for storage and transport conditions are given in Annex B.

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SIST
SIST ISO 6576:2011
Laurel (Laurus nobilis L.) -- Whole and ground leaves -- Specification
ISO 6576:2004

This International Standard specifies requirements for whole and ground leaves of laurel (Laurus nobilis L.)1) for wholesale purposes.
Recommendations relating to storage and transport conditions are given in Annex A for information only.

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SIST
SIST ISO 2254:2011
Cloves, whole and ground (powdered) -- Specification
ISO 2254:2004

This International Standard specifies requirements for whole and ground (powdered) cloves [Syzygium aromaticum (L.) Merr. et L.M. Perry].
Recommendations relating to storage and transport are given in Annex A for information only.

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SIST ISO 3632-2:2011
Spices -- Saffron (Crocus sativus L.) -- Part 2: Test methods
ISO 3632-2:2010

This part of ISO 3632 specifies test methods for dried saffron obtained from the Crocus sativus L. flower.
It is applicable to saffron:
a) filaments and cut filaments;
b) powder.

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ISO
ISO 3632-2:2010(Main)
Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
SIST ISO 3632-2:2011

ISO 3632-2:2010 specifies test methods for dried saffron obtained from the Crocus sativus L. flower. It is applicable to saffron: a) filaments and cut filaments; b) powder.

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EN ISO 2825:2010(Main)
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
SIST EN ISO 2825:2010

Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.

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SIST
SIST EN ISO 2825:2010(Main)
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
EN ISO 2825:2010

This International Standard specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in IS0 948.

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CEN
EN ISO 927:2009(Main)
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
SIST EN ISO 927:2010

ISO 927:2009 specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth.
ISO 927:2009 is applicable to dehydrated herbs and spices.

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    13 pages
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CEN
EN ISO 6571:2009(Main)
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
SIST EN ISO 6571:2009

ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.

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    15 pages
    English language
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CEN
EN ISO 676:2009(Main)
Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
SIST EN ISO 676:2009

Gives a non-exhaustive list of the botanical names and common names in English and French of plants or parts of plants used as spices or condiments. Replaces the first edition, which has been technically revised.

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    31 pages
    English and French language
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CEN
EN ISO 6465:2009(Main)
Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
SIST EN ISO 6465:2009

ISO 6465:2009 specifies requirements for fruits of cumin (Cuminum cyminum L.). Recommendations relating to storage and transport conditions are also given.

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    10 pages
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CEN
EN ISO 948:2009(Main)
Spices and condiments - Sampling (ISO 948:1980)
SIST EN ISO 948:2009

Contains information on the apparatus required, constitution of lots, the method of taking increments, bulk samples, laboratory samples, packing and labelling of samples, storage and despatch of samples, and the data to be included in the sampling report.

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    7 pages
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SIST
SIST EN ISO 927:2010(Main)
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
EN ISO 927:2009

This International Standard specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth. This International Standard is applicable to dehydrated herbs and spices.

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    13 pages
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