ISO/TC 34/SC 7 - Spices, culinary herbs and condiments

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.

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

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.

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).

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

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.

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.

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).

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.]

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.

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.

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.

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

ISO 1003:2008 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.

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

ISO 6576:2004 specifies requirements for whole and ground leaves of laurel (Laurus nobilis L.) for wholesale purposes. Recommendations relating to storage and transport conditions are given for information.

ISO 2254:2004 specifies requirements for whole and ground (powdered) cloves, Syzygium aromaticum (L.) Merr. et L.M. Perry. Recommendations relating to storage and transport are given for information.

ISO 6577 specifies requirements for nutmeg, whole or broken, and for mace, whole or in pieces, obtained from the nutmeg tree (Myristica flagrans Houtt.) for wholesale commercial purposes. NOTE As nutmeg and mace are obtained from the same plant, it was considered preferable to give the specifications for these two spices in one International Standard. It does not apply to Papua-type nutmeg and mace (Myristica argentea Warburg). Recommendations relating to storage and transport conditions are given in annex A.

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.

Contains a great number of minor orthographic corrections.

Specifies the requirements for dried thyme (Thymus vulgaris L.) leaves in the rubbed form. Recommendations relating to storage and transport conditions are given in annex A.

Specifies the requirements for coriander (Coriandrum sativum L.), in the whole and ground (powdered) forms. Recommendations relating to storage and transport conditions are given in annex A.

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.

Provides the requirements for dried sweet basil (Ocimum basilicum) leaves in cut form.

Provides the requirements for dried rosemary (Rosmarinus officinalis) leaves in cut form.

Specifies the requirements for dried sage (Salvia officinalis). Applies for sage in form of whole or cut leaves.

Specifies requirements for dehydrated onion (Allium cepa L.) and gives recommendations relating to microbiological requirements includingly to transport and storage. Cancels and replaces the second edition, which has been technically revised.

Specifies requirements for the dried fruits of the star anise tree (Illicium verum Hook. f.). Annex B gives recommendations relating to the conditions of storage and transport.

Cancels and replaces the first edition (1977). Specifies a method for the determination of the Scoville index of chillies, whole or ground, unadulterated by other spices or products.

Specifies requirements for dried sweet marjoram (Origanum majorana L.) both as bunches (bouquets) and as rubbed. Recommendations relating to the conditions of storage and transport are given in annex A.

Specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies and their oleoresins. This method of analysis requires discoloration by carbon black.

Specifies a method for the determination, by high-performance liquid chromatography, of the total capsaicinoid content of whole or powdered chillies (usually Capsicum frutescens L.) and their extracts (oleoresins). This content is calculated from the total of capsaicin, nordihydrocapsaicin and dihydrocapsaicin, expressed as nonyl acid vanilylamide, which is the chosen reference substance. This method enables the separation of capsaicin and nonyl acid vanilylamide.