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

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