SIST EN ISO 676:2009

Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)

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.

Gewürze und würzende Zutaten - Botanische Nomenklatur (ISO 676:1995, einschließlich Cor 1:1997)

Diese Internationale Norm enthält eine unvollständige Aufzählung der botanischen und gebräuchlichen Namen von Pflanzen oder Teilen von Pflanzen in Deutsch, Englisch und Französisch, die als Gewürze oder würzende Zutaten verwendet werden.
ANMERKUNG 1   Gemäß der ISTA Liste ) sind die Namen der Botaniker in einer abgekürzten Form angegeben, aber die Namen sind im Anhang B vollständig aufgeführt.

Épices - Nomenclature botanique (ISO 676:1995, Cor 1:1997 inclus)

La présente Norme internationale établit une liste non exhaustive des noms botaniques et des noms communs des plantes ou parties de plantes utilisées en tant qu'épices ou aromates, en anglais et en français.  
NOTE 1 Les noms des botanistes sont donnés sous forme abrégée, conformément à la liste de l'ISTA1), mais ceux-ci figurent en entier en annexe B.

Začimbe - Botanična nomenklatura (ISO 676:1995, vključuje Cor 1:1997)

General Information

• Status: Published
• Publication Date: 23-Sep-2009
• ICS: 01.040.67 - Food technology (Vocabularies)
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 21-Sep-2009
• Due Date: 26-Nov-2009
• Completion Date: 24-Sep-2009
• Ref Project: EN ISO 676:2009 - Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)

Relations

• Replaces: SIST ISO 676:1999 - Spices and condiments -- Botanical nomenclature
• Effective Date: 01-Nov-2009

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 676:2009
01-november-2009
1DGRPHãþD
SIST ISO 676:1999
=DþLPEH%RWDQLþQDQRPHQNODWXUD,62YNOMXþXMH&RU
Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
Gewürze und würzende Zutaten - Botanische Nomenklatur (ISO 676:1995, einschließlich
Cor 1:1997)
Épices - Nomenclature botanique (ISO 676:1995, Cor 1:1997 inclus)
Ta slovenski standard je istoveten z: EN ISO 676:2009
ICS:
01.040.67 Živilska tehnologija (Slovarji) Food technology
(Vocabularies)
67.220.10 =DþLPEH Spices and condiments
SIST EN ISO 676:2009 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 676:2009

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SIST EN ISO 676:2009
EUROPEAN STANDARD
EN ISO 676
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2009
ICS 67.220.10; 01.040.67
English Version
Spices and condiments - Botanical nomenclature (ISO
676:1995, including Cor 1:1997)
Épices - Nomenclature botanique (ISO 676:1995, Cor Gewürze und würzende Zutaten - Botanische Nomenklatur
1:1997 inclus) (ISO 676:1995, einschließlich Cor 1:1997)
This European Standard was approved by CEN on 6 June 2009.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2009 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 676:2009: E
worldwide for CEN national Members.

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SIST EN ISO 676:2009
EN ISO 676:2009 (E)
Contents Page
Foreword .3

2

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SIST EN ISO 676:2009
EN ISO 676:2009 (E)
Foreword
The text of ISO 676:1995, including Cor 1:1997 has been prepared by Technical Committee ISO/TC 34 “Food
Products” of the International Organization for Standardization (ISO) and has been taken over as EN ISO
676:2009.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by January 2010, and conflicting national standards shall be withdrawn at
the latest by January 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 676:1995, including Cor 1:1997 has been approved by CEN as a EN ISO 676:2009 without
any modification.

3

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SIST EN ISO 676:2009

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SIST EN ISO 676:2009
IS0
INTERNATIONAL
STANDARD
Second edition
Deuxigme 6dition
NORME
1995-12-15
INTERNATIONALE
Spices and condiments - Botanical
nomenclature
Cpices - Nomenclature botanique
Reference number
Num&o de rkfhence
IS0 676: 1995(E/F)

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SIST EN ISO 676:2009
6§0 676:1995(E/F)
Foreword
IS0 (the International Organization for Standardization) is a worldwide
federation of national standards bodies (IS0 member bodies). The work
of preparing International Standards is normally carried out through IS0
technical committees. Each member body interested in a subject for
which a technical committee has been established has the right to be
represented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take part in the work. IS0
collaborates closely with the International Electrotechnical Commission
(IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are
circulated to the member bodies for voting. Publication as an International
Standard requires approval by at least 75 % of the member bodies casting
a vote.
International Standard IS0 676 was prepared by Technical Committee
lSO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and
condiments.
This second edition cancels and replaces the first edition (IS0 676:1982),
which has been technically revised.
The botanical names have been revised according to the European Flora
and the latest works of the International Seed Testing Association (ISTA),
and this has also led to the inclusion of certain plants used both as spices
and as aromatic condiments.
Annexes A, B and C of this International Standard are for information only.
0 IS0 1995
Unless otherwise specified, no part of this publication may be
All rights reserved.
reproduced or utilized in any form or by any means, electronic or mechanical, including
photocopying and microfilm, without permission in writing from the publisher. / Droits de
reproduction reserves. Sauf prescription differente, aucune partie de cette publication ne
peut etre reproduite ni utilisee sous quelque forme que ce soit et par aucun procede,
electronique ou mecanique, y compris la photocopie et les microfilms, sans I’accord ecrit de
I’editeur.
International Organization for Standardization
Case postale 56. CH-121 IG eneve 20 l Switzerland
Printed in Switzerland/lmprime en Suisse
ii

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SIST EN ISO 676:2009
@ IS0 IS0 676: 1995( E/F)
Avant-propos
L’ISO (Organisation internationale de normalisation) est une federation
mondiale d’organismes nationaux de normalisation (comites membres de
I’ISO). L’elaboration des Normes internationales est en general confiee aux
comites techniques de I’ISO. Chaque comite membre inter-es& par une
etude a le droit de faire par-tie du comite technique tree a cet effet. Les
organisations internationales, gouvernementales et non gouvernemen-
tales, en liaison avec I’ISO participent egalement aux travaux. L’ISO colla-
bore etroitement avec la Commission electrotechnique internationale (CEI)
en ce qui concerne la normalisation electrotechnique.
Les projets de Normes internationales adopt& par les comites techniques
sont soumis aux comites membres pour vote. Leur publication comme
Normes internationales requiert I’approbation de 75 % au moins des co-
mites membres votants.
La Norme internationale IS0 676 a ete elaboree par le comite technique
lSO/TC 34, Prod&s agricoles alimentaires, sous-comite SC 7, &ices.
Cette deuxieme edition annule et remplace la premiere edition
(IS0 676:1982), dont elle constitue une revision technique.
Les noms botaniques ont ete revises en fonction de la flore europeenne et
des derniers travaux de I’Association internationale d’essais de semences
(ISTA), ce qui a egalement entraM I’ajout de certaines plantes utilisees a
la fois en tant qu’epices et qu’aromates.
Les annexes A, B et C de la presente Norme internationale sont donnees
uniquement a titre d’information.

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SIST EN ISO 676:2009
This page intentionally left blank

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SIST EN ISO 676:2009
INTERNATIONAL STANDARD o Iso
IS0 676:1995(E/F)
NORME INTERNATIONALE ’
Epices - Nomenclature
Spices and condiments -
botanique
Botanical nomenclature
Domaine d’application
Scope
La presente Norme internationale etablit une liste non
This International Standard gives a non-exhaustive list
of the botanical names and common names in English exhaustive des noms botaniques et des noms com-
muns des plantes ou parties de plantes utilisees en
and French of plants or parts of plants used as spices
tant qu’epices ou aromates, en anglais et en francais.
or condiments.
NOTE 1 Les noms des botanistes sont donnes sous forme
NOTE 1 As per the ISTA list? the names of the botanists
abregee, conformement a la liste de l’ISTA1), mais ceux-ci
are given in an abbreviated form, but the names are given
figurent en entier en annexe B
in full in annex B.
Dbfinition
Definition
kpices: Produits vegetaux ou melanges de ceux-ci,
spices and condiments: Vegetable products or mix-
exempts de mat&es etrangeres, utilises pour donner
tures thereof free from extraneous matter, used for
de la saveur et de l’arome et pour assaisonner les
flavouring, seasoning and imparting aroma in foods.
aliments.
NOTE 2 The term applies equally to the product in the
whole form or in the ground form.
NOTE 2 Le terme est applicable a la fois au produit entier
et au produit en poudre.
Nomenclature
Nomenclature
In some countries some of the spices and condi- NOTE 3 Selon les pays, certaines epices indiquees dans le
NOTE 3
tableau suivant peuvent etre utilisees ou non.
ments given in the following table may not be in use.
Dans le tableau suivant, un numero marque d’un
In the following table, a number marked with an aster-
asterisque signifie que le nom botanique a ete stabi-
isk means that the botanical name has been stabilized
lise conformement a la liste de 1’lSTA.l)
in accordance with the ISTA list?
1) Liste des noms stabilis& de p/antes de /‘ETA. Asso-
1) ISTA List of Stabilized Plant Names. International Seed
ciation internationale d’essais de semences, Zurich, Suisse,
Testing Association, Zurich, Switzerland, 1988.
1988.
1

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SIST EN ISO 676:2009
IS0 676:1995(E/F) 0 IS0
Name of the part International
Common name of the spice in
Botanical name of the
of the plant used Standard giving
No. Family
English and in French
plant
as spice specification
Nom de la partie Norme
Nom botanique de la Nom commun de kpice en
de la plante internationale
Famille
NO
plante anglais et en fraryais utilisee comme
donnant des
6pice
specifications
E Sweet flag, myrtle flag, E Rhizome
1* Acorus calamus L. Araceae
calamus, flag root
F Calamus, acore vrai F Rhizome
E Madagascan cardamom E Fruit, seed
2 Aframomum angustifolium Zingi-
(Sonn.) Schumann beraceae
F Cardamome de Madagascar F Fruit, graine
3 Aframomum hanburyi Zingi- E Cameroon cardamom E Fruit, seed
Schumann beraceae
F Cardamome du Cameroun F Fruit, graine
4 Aframomum korarima Zingi- E Korarima cardamom E Fruit, seed
(Pereira) Engl. beraceae
F Aframome d’Ethiopie F Fruit, graine
E Grain of paradise, Guinea E Fruit, seed
5 Aframomum melegueta Zingi-
grains
(Roscoe) Schumann beraceae
F Maniguette, graine de paradis F Fruit, graine
Allium ascalonicum L. Liliaceae E Shallot E Bulb
6
(Alliaceae)
F Echalote F Bulbe
7* Allium cepa L. Liliaceae E Onion E Bulb IS0 5559
(Alliaceae)
F Oignon F Bulbe
8 Allium cepa var. Liliaceae E Potato onion E Bulb
aggrega turn (Alliaceae)
F - F Bulbe
9* Allium tuberosum Rottler Liliaceae E Indian leek, Chinese chive E Bulb, leaf
ex. Sprengel (Alliaceae)
F - F Bulbe, feuille
E Stony leek, Welsh onion, E Leaf and bulb
10* Allium fis tulos urn L . Liliaceae
Japanese bunching onion
(Alliaceae)
F Ciboule F Feuille et bulbe
E Leek, winter leek E Leaf and bulb
11 Allium porrum L. Liliaceae
(Alliaceae)
F Poireau F Feuille et bulbe
12* Allium sa tivum L. Liliaceae E Garlic E Bulb IS0 5560
(Alliaceae)
F Ail F Bulbe
13* Allium schoenoprasum L. Liliaceae E Chive E Leaf
(Alliaceae)
F Ciboulette, civette F Feuille

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SIST EN ISO 676:2009
IS0 676:1995(E/F)
@ IS0
Name of the part International
Common name of the spice in
Botanical name of the
of the plant used Standard giving
Family
No.
English and in French
plant
as spice specification
Norme
Nom de la partie
Nom commun de l’epice en
Nom botanique de la de la plante internationale
NO Famille
anglais et en franqais
plante utilisee comme donnant des
epice specifications
E Rhizome
Zingi- E Greater galangal longwas,
14 Apinia galanga (L.) Willd
beraceae Siamese ginger
F Grand galanga F Rhizome
E Rhizome
Zingi- E Lesser galangal
15 Apinia officinarum Hance
beraceae
F Rhizome
F Petit galanga
E Fruit, seed
Zingi- E Bengal cardamom
16 Amomum aromaticum
beraceae
Roxb.
F Fruit, graine
F Cardamome du Bengale
E Round cardamom, Chester E Fruit, seed
Zingi-
17 Amomum kepulaga
cardamom, Siamese
Sprague et Burk. beraceae
cardamom
syn. Amomum
Indonesian cardamom
compactum Sol. ex. Maton
F Cardamome ronde
F Fruit, graine
E Cambodian cardamom E Fruit, seed
18 Amomum krervanh Pierre Zingi-
ex. Gagnepain beraceae
F Cardamome Kravanh, F Fruit, graine
Krervanh
Zingi- E Greater Indian cardamom, E Fruit, seed
19 Amomum subulatum
beraceae large cardamom,
Roxb.
Nepalese cardamom
F Grande cardamome, F Fruit, graine
cardamome du Nepal
E Tsao-ko cardamom E Fruit, seed
20 Amomum tsao-ko Crevost Zingi-
et Lemaire beraceae
F Cardamome tsao-ko F Fruit, graine
Apiaceae E Dill E Fruit, leaf, top
21* Anethum graveolens L.
(Umbelli-
ferae)
F Aneth F Fruit, feuille,
sommite
E Fruit
22 Anethum sowa Kurz Apiaceae E Indian dill
(Umbelli-
ferae)
F Fruit
F Aneth de I’lnde
E Garden angelica E Fruit, petiole,
23 Angelica archangelica L. Apiaceae
root
(Umbelli-
ferae)
F Angelique F Fruit, petiole,
racine
E Chervil E Leaf
24 Anthriscus cereifolium (L.) Apiaceae
(Umbelli-
Hoffm.
ferae)
F Cerfeuil F Feuille
3

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SIST EN ISO 676:2009
@ IS0
IS0 676:1995(E/F)
Name of the part International
common name of the spice in of the p,ant used
Botanical name of the
Standard giving
No. Family
English and in French
plant
specification
as spice
Nom de la partie Norme
Nom commun de l’epice en de la plante internationale
Nom botanique de la
Famille
NO
anglais et en fraryais utilisee comme donnant des
plante
epice specifications
E Celery, garden celery E Fruit, root, leaf IS0 6574
25 Apium graveolens L. var. Apiaceae
duke (Miller) Pers. (Umbelli-
ferae)
F Celeri en branche F Fruit, racine,
feuille
E Celeriac E Fruit, root, leaf
26 Apium graveolens var. Apiaceae
rapaceum (Miller) Gaudich (Umbelli-
ferae)
F Celeri F Fruit, racine,
feuille
E Horseradish E Root
27* Armoracia rusticana P. Brassi-
caceae
Gaertn. B. Meyer et
Scherb. (Cruciferae) F Raifort
F Racine
IS0 7926
Asteraceae E Tarragon, estragon E Leaf
28* Artemisia dracunculus L.
(Compo-
sitae)
F Feuille
F Estragon
E Fruit
29* Averrhoa bilimbi L. Averrhoa- E Belimbing, bilimbi cucumber
ceae tree
(Oxali-
daceae)
F Fruit
F Carambole
E Carambola, caramba E Fruit
30* Averrhoa carambola L. Averrhoa-
ceae
(Oxali-
F Carambole F Fruit
daceae)
E Indian mustard E Seed IS0 1237
31* Brassica juncea (L.) Czernj. Brassi-
et Cosson caceae
(Cruciferae)
F Moutarde brune, moutarde de F Graine
I’lnde
IS0 1237
B rassi- E Black mustard E Seed
32* Brassica nigra (L.) Koch
caceae
(Cruciferae) F Moutarde noire
F Graine
E Seed, tuber
E Black caraway
33 Bunium persicum (Boiss.) Apiaceae
(Umbelli-
B. Fedtsch
ferae)
F - F Graine, . . .
E Floral bud
34 Capparis spinosa L. Cappari- E Caper, common caper, caper
daceae bush
F Capre F Bouton floral
E Fruit IS0 972
35 Capsicum annuum L? Solanaceae E Capsicum, chillies, paprika
IS0 7540
F Fruit
F Poivrons, piments, paprika
E Fruit IS0 972
36 Capsicum frutescens L. ‘I) Solanaceae E Chillies, bird eye chilli
F Fruit
F Piments, poivrons
4

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SIST EN ISO 676:2009
@ IS0 IS0 676:1995(E/F)
Name of the part International
Botanical name of the Common name of the spice in
No. Family of the plant used Standard giving
plant English and in French
as spice specification
Nom de la partie Norme
Nom commun de l’epice en
Nom botanique de la
de la plante internationale
NO Famille
anglais et en franqais
plante utilisee comme
donnant des
epice
specifications
Apiaceae E Black caraway E Fruit, bulb IS0 5561
37 Carum bulbocastanum L.
(Umbelli-
ferae)
F Chataigne de terre F Fruit, bulbe
Carum can/i L. Apiaceae E Caraway, blond caraway E Fruit IS0 5561
38*
(Umbelli-
ferae)
F Car-vi noir, car-vi blond F Fruit
39 Cinnamomum aromaticum Lauraceae E Cassia, Chinese cassia E Bark, leaves IS0 6538
Nees
syn. Cinnamomum cassia
F Cannelle type Chine F Ecorce, feuilles
Nees ex. Blume
E Indonesian cassia E Bark
40* Cinnamomum burmanii Lauraceae IS0 6538
(Nees et T. Nees) Blume
F Cannelle type Indonesie
F Ecorce
(Padang, Java)
E Vietnamese cassia E Bark
41* Cinnamomum loureirii Lauraceae IS0 6538
Nees
F Cannelle type Vi&-Nam F Ecorce
42 Cinnamomum tamala Lauraceae E Tejpat, Indian cassia E Leaf, bark
Nees
F Cannelle type lnde F Feuille, ecorce
43* Cinnamomum zeylanicum Lauraceae E Sri Lankan cinnamon, Indian E Bark, leaf IS0 6539
Blume cinnamon
F Cannelle type Sri Lanka, F Ecorce, feuille
Seychelles, Madagascar, lnde
44* Coriandrum sa tivum L. Apiaceae E Coriander E Leaf, fruit IS0 2255
(Umbelli-
ferae)
F Coriandre F Feuille, fruit
E Saffron
45* Crocus sativus L. lridaceae E Stigma IS0 3632-l
F Safran
F Stigmate
46* Cuminum cyminum L. Apiaceae E Cumin E Fruit IS0 6465
(Umbelli-
ferae)
F Cumin F Fruit
47* Curcuma longa L. Zingi- E Turmeric E Rhizome, leaf IS0 5562
beraceae
F Curcuma F Rhizome, feuille
48* Cymbopogon citra tus Poaceae E West Indian lemongrass E Leaf
(DC.) Stapf (Gramineae)
F Lemongrass d’Amerique F Feuille
centrale
5

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SIST EN ISO 676:2009
@ IS0
IS0 676:1995(E/F)
Name of the part International
Common name of the spice in
Botanical name of the
of the plant used Standard giving
No. Family
English and in French
plant
as spice specification
Nom de la partie Norme
Nom commun de l’epice en
Nom botanique de la de la plante internationale
NO Famille
anglais et en franqais
plante utilisee comme donnant des
epice specifications
E Sri Lankan citronella E Leaf
49 Cymbopogon nardus (L.) Poaceae
(Gramineae)
Rendle
E Feuille
F Citronelle type Sri Lanka
E Fruit, seed IS0 882-l
50 Hettaria cardamomum (L.) Zingi- E Small cardamom
Maton beraceae
var. minuscula Burk.
F Cardamome de Malabar F Fruit, graine
E Sri Lankan cardamom E Fruit, seed IS0 882-2
51 Hettaria cardamomum (L.) Zingi-
Maton beraceae
var. major Thwaites
F Cardamome sauvage, F Fruit, graine
Cardamone de Sri Lanka
E Asafoetida E Rhizome
52.1 Ferula assa-foetida L. Apiaceae
(Umbelli- exudate
ferae)
52.2 Ferula foetida (Binge)
F Ase fetide, asa-foetida F Exudat du
Regel
rhizome
52.3 Ferula narthex Boiss.
53 Foeniculum vulgare Miller Apiaceae E Bitter fennel E Leaf, twig, fruit IS0 7927-l
ssp. capillaceum Miller (Umbelli-
var. vulgare ferae)
F Fenouil amer F Feuille, tige,
fruit
E Leaf, twig, fruit
54 Foeniculum vu/gare Miller Apiaceae E Sweet fennel
ssp. capillaceum Miller (Umbelli-
var. dulce ferae)
F Fenouil doux F Feuille, tige,
fruit
E Garcinia, Camboge E Pericarp of the
55 Garcinia cambogia Clusiaceae
fruit
(Gaertn.) Desr. (Guttiferae)
F Garcinia F Pericarpe du
fruit
E Garcinia, Kokum E Pericarp of the
56 Garcinia indica (Thouars) Clusiaceae
fruit
choisy (Guttiferae)
F Garcinia F Pericarpe du
fruit
E Hyssop E Leaf
57* Hyssopus officinalis L. Lamiaceae
(Labiatae)
F Hysope F Feuille
llliciaceae E Star anise, Chinese anise E Fruit IS0 11178
58 ///icum verum Hook. f.
F Badiane, anis etoile E Fruit
Cupres- E Common juniper E Fruit IS0 7377
59 Juniperus communis L.
saceae
F Genievre F Fruit (baie)
60 Kaempferia galanga L. Zingi- E Galangal E Rhizome
beraceae
F - F Rhizome

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SIST EN ISO 676:2009
IS0 676:1995(E/F)
@ IS0
Name of the part International
Common name of the spice in
Botanical name of the
of the plant used Standard giving
Family
No.
English and in French
plant
as spice specification
Nom de la pat-tie Norme
Nom commun de l’epice en
de la plante internationale
Nom botanique de la
Famille
NO
anglais et en franqais
utilisee comme donnant des
plante
epice specifications
E Laurel, true laurel, bay leaf, E Leaf IS0 6576
Laurus nobilis L. Lauraceae
61*
sweet flag
F Laurier d’Apollon, laurier F Feuille
commun, laurier noble, laurier
sauce
E Fruit, leaf
E Garden lovage, lovage
62* Levisticum officinale Koch Apiaceae
(Umbelli-
ferae)
F Fruit, feuille
F Liveche
E Leaf, terminal
Verbena- E Mexican oregano
63.1 Lippia graveolens Kunth.
shoot
ceae
63.2 Lippia berlandieri Schauer
F Feuille,
F Origan du Mexique
sommite
E Immature fruit
Anacardia- E Mango
64* Mangifera indica L.
(rind)
ceae
F Fruit non mur
F Mangue
(tranche
sechee)
E Balm, lemon balm, melissa E Leaf, terminal
Melissa officinalis L. Lamiaceae
65*
shoot
(Labiatae)
F Melisse F Feuille,
sommite
Lamiaceae E Japanese mint, field mint, E Leaf, terminal
66* Mentha arvensis L.
corn mint shoot
(Labiatae)
F Menthe type Japon, menthe F Feuille,
type Bresil, menthe type sommite
Chine
E Leaf, terminal
Lamiaceae E Bergamot
67 Mentha citrata L.
(Labiatae) shoot
F Feuille,
F Menthe bergamote
sommite
E Leaf, terminal IS0 5563
Mentha x piperita L. Lamiaceae E Peppermint
68*
shoot
(Labiatae)
F Feuille,
F Menthe poivree
sommite
E Leaf, terminal IS0 2256
Mentha spicata L. Lamiaceae E Spearmint, garden mint
69*
shoot
(Labiatae)
F Menthe deuce, menthe verte F Feuille,
sommite
E Curry leaf E Leaf
70 Murraya koenigii (L.) Rutaceae
Sprengel
F Feuille de Murraya F Feuille

---------------------- Page: 17 ----------------------

SIST EN ISO 676:2009
Common name of the spice in
otanical name of the
English and in French
Mom common de Wpice en
anglais et en fraryais
donnant des
spbcifications
F Muscade type Papua
E Papuan mace
Siauw type nutmeg
type Indonksie, type
E Leaf, terminal
F Basilic doux
E Pandan wangi
F Pandanus
Pe troselinum crispum
(Miller) Nyman ex. A.W.
F Feuille, racine
troselinum sa tivum
8

---------------------- Page: 18 ----------------------

SIST EN ISO 676:2009
IS0 676:1995(E/F)
@ IS0
Name of the part International
Common name of the spice in
Botanical name of the
of the plant used Standard giving
Family
No.
English and in French
plant
as spice specification
Nom de la partie Norme
Nom commun de I’epice en de la plante internationale
Nom botanique de la
Famille
NO
anglais et en franqais
utilisee comme donnant des
plante
epice specifications
E Pimento, allspice, Jamaica E Immature fruit, IS0 973
Myrtaceae
81* Pimenta dioica (L.) Merr.
leaf
PePPer
F Piment dit ((de la Jamai’que)) F Fruit immature,
feuille
E West Indian bay E Fruit, leaf
Pimenta racemosa (Miller) Myrtaceae
82*
J. Moore
F Bay F Fruit, feuille
E Aniseed E Fruit
83* Pimpinella anisum L. Apiaceae
(Umbelli-
ferae)
F Fruit
F Anis vert
Piperaceae E West African or Benin pepper E Fruit
84 Piper guineense
Schumann et Thonn. L.
F Fruit
F Poivre des Achantis
E Long pepper, Indian long E Fruit
Piper longum L. Piperaceae
85*
pepper
F Poivre long F Fruit
E Black pepper, white pepper, E Fruit IS0 959-l
86* Piper nigrum L. Piperaceae
IS0 959-2
green pepper
IS0 10621
F Poivre noir, poivre blanc, F Fruit
poivre vert
E Seed (dried with
Punicaceae E Pomegranate
87* Punica granatum L.
flesh)
F Grenade F Graine (sechee
avec la chair)
E Terminal shoot, IS0 11164
i-amiaceae E Rosemary
88* Rosmarinus officinalis L.
(Labiatae) leaf
F Sommite, feuille
F Romarin
E Terminal shoot, IS0 11165
Salvia officinalis L. Lamiaceae E Garden sage
89*
leaf
(Labiatae)
F Sommite, feuille
F Sauge officinale
E Summer savory E Terminal shoot, IS0 7928-2
Sa tureja hortensis L. Lamiaceae
90*
leaf
(Labiatae)
F Sommite, feuille
F Sarriette des jardins
IS0 7928-l
E Winter savory E Leaf, twig
91* Sa tureja mon tana L. Lamiaceae
(Labiatae)
F Sarriette des montagnes F Feuille, rameau
9

---------------------- Page: 19 ----------------------

SIST EN ISO 676:2009
IS0 676:1995(E/F>
ommon name 0
Botanical name of the
English and in French
Nom commun de ISpice en
Nom botanique de la
anglais et en fransais
95* Sinapis alba L. B rassi- E White mustard, yellow E Seed IS0 1237
caceae mustard
(Cruciferae)
F Moutarde blanche F Graine
E Flower bud IS0 2254
96* Syzygium aroma ticum L. Myrtaceae E Clove
Merr. et Perry
syn. Eugenia caryophyllus
F Bouton floral
F Clou de girofle
(Sprengel) Bullock et
S. Harrison
E Tamarind E Fruit
97* Tamarindus indica L. Cesalpinia-
ceae
F Tamarin F Fruit
Lamiaceae E Mother of thyme, wild thyme, E Terminal shoot,
98* Thymus serpyllum L.
creeping thyme
F Vanille Bourbon, vanille
10

---------------------- Page: 20 ----------------------

SIST EN ISO 676:2009
@ IS0 IS0 676:1995(E/F)
Name of the part
International
Common name of the spice in
Botanical name of the
Family of the plant used Standard giving
No.
English and in French
plant
as spice specification
Nom de la partie Norme
Nom commun de l’epice en
Nom botanique de la de la plante internationale
Famille
NO
plante anglais et en francais
utilisee comme donnant ‘des
epice specifications
103 Vanilla tahitensis J. Moore Orchidaceae E Vanilla E Fruit (pod)
F Vanille Tahiti
F Fruit (gousse)
104 Vanilla pompona Schiede Orchidaceae E Pompona vanilla E Fruit (pod)
F Vanillon des Antilles F Fruit (gousse)
Annonaceae E Negro pepper, Guinean E Fruit
105 Xylopia aethiopica
(Dunal) A. Rich
pepper
F Poivre de Guinee, kani F Fruit
Rutaceae E Chinese prickly ash pepper, E Fruit
106 Zanthoxylum bungei
Planch. Sechuang pepper
syn. Zan thoxylum
bungeanum Maxim.
F Poivre de Sechuang, poivre de F Fruit
Chine
E Chinese pepper E Fruit
107 Zan thoxylum Rutaceae
acanthopodium DC.
F Poivre de Chine, poivre de F Fruit
I’Himalaya
E Fruit
108 Zanthoxylum piperitum Rutaceae E Japanese pepper
DC.
F Poivre du Japon F Fruit
109* Zingiber officinale Roscoe Zingi- E Ginger E Rhizome IS0 1003
beraceae
F Gingembre F Rhizome
* Term stabilized by ISTA. /Terme stabilise par I’ISTA.
1)
The numerous “species” of the Capsicum genus which have been described are so similar that it is extremely difficult to relate a given
cultivar of Capsicum to any particular one of these species.
The annual chillies with full herbaceous stem which are cultivated in the temperate and subtropical regions (“paprika” of Central Europe,
“red pepper” of Southern Europe, North Africa and North America) relate to Capsimum annuu~ L.
The usually biennial or triennial chillies having a ligneous stem at the base which are cultivated in tropical areas (for example, small sized
fruit, having the burning taste of chillies) relate to Capsicum frutescens L.
1) Les nombreuses ((especes) du genre Capsicum qui ont ete d&rites sont si semblables qu’il est extremement difficile de rapporter un
cultivar donne de Capsicum a telle ou telle de ces ((especes).
Les piments annuels a tige entierement herbacee qui sont cultives dans les regions temperees et dans les regions subtropicales
(((paprika)) de I’Europe centrale, (tpiment rouge)) et ((poivron)) de I’Europe meridionale, de I’Afrique du Nord et de I’Amerique du Nord) se
rattachent au Capsicum anuum L.
Les piments, habituellement bisannuels ou trisannuels, 8 tige ligneuse a la base, qui sont cultives dans les regions tropicales (par
exemple, fruit de petite taille, a la flaveur tres brulante du ((piment enrage))) se rattachent au Capsicum frutescens L.
11

---------------------- Page: 21 ----------------------

SIST EN ISO 676:2009
IS0 676:1995(E/F)
Annex A
(informative)
Alphabetical list of common names
Ajowan
Allspice
American pepper
Angelica (garden)
Common juniper
Anise
Common thyme
Aniseed
Coriander
Asafoetida 52.1, 52.2, 52.3
Corn mint
Creeping thyme
Cumin
B
Curry leaf
Balm
Bayleaf
Belimbi cucumber tree
Belimbing
Bengal cardamom
Damas black cumin
Benin pepper
Dill
Bergamot
Bird eye chilli
Bitter fennel
Black caraway
Black cumin
Estragon
Black mustard
Black pepper
Blond caraway
Blue maw
Brazilian pepper
Fenugreek
Field mint
C
Flag root
Calamus
Californian pepper tree
Cambodian cardamom
Cambodge
Galangal
Cameroon cardamom
Garcinia
Caper
Garden angelica
Caper bush
Garden celery
Common caper
Garden lovage
Capsicum
Garden mint
Caramba
Garden sage
Carambola
30
Garlic
Caraway
38
Gingelly
...