Category Archives: Spices and condiments

BS ISO 2254:2004 – Cloves, whole and ground (powdered). Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 14 pages, A4

Manufacturer – BSI

Price – GBP 64

CLICK HERE FOR MORE INFORMATION

Keywords – Cloves, Spices, Seasonings, Food products, Dried foods, Sensory analysis (food), Colour, Chemical composition, Packaging, Marking, Purity, Grades (quality)
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BS 4585-16:1990, ISO 7541:1989 – Methods of test for spices and condiments. Determination of total natural colouring matter content of ground (powdered) paprika

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Paprika, Powdered foods, Determination of content, Spectrophotometry, Solvent extraction methods, Chemical analysis and testing, Test equipment, Reproducibility
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ISO6577 : 2002 (R08) EDTN 2 – ISO6577 : 2002 Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.)Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages

Manufacturer – ISO

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Spices and condiments
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BS ISO 1003:2008 – Spices. Ginger (Zingiber officinale Roscoe). Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 16 pages, A4

Manufacturer – BSI

Price – GBP 80

CLICK HERE FOR MORE INFORMATION

Keywords – Seasonings, Spices, Ginger, Food products, Dried foods, Appearance, Odours, Taste, Contamination, Purity, Chemical composition, Packaging, Marking, Storage
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BS ISO 6576:2004 – Laurel (Laurus nobilis L.). Whole and ground leaves.

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 14 pages, A4

Manufacturer – BSI

Price – GBP 64

CLICK HERE FOR MORE INFORMATION

Keywords – Bay leaves, Lauraceae, Seasonings, Herbs, Food products, Contamination, Purity, Chemical composition, Taste, Odours, Packaging, Marking
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DD ISO/TS 3632-1:2003 – Saffron (Crocus sativus L.). Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 16 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Saffron, Spices, Seasonings, Food products, Grades (quality), Purity, Chemical composition, Taste, Colour, Marking
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DD ISO/TS 3632-2:2003 – Saffron (Crocus sativus L.). Test methods

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 40 pages, A4

Manufacturer – BSI

Price – GBP 80

CLICK HERE FOR MORE INFORMATION

Keywords – Saffron, Spices, Seasonings, Food products, Chemical analysis and testing, Determination of content, Microscopic analysis, Chromatography, Spectrophotometry
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BS 7087-14:1992 – Herbs and spices ready for food use. Specification for dried nutmeg and dried mace

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Nutmeg, Mace, Spices, Seasonings, Food products, Dried foods, Odours, Contamination, Purity, Chemical composition, Packaging, Storage, Marking, Specimen preparation
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BS 7087-12:1992 – Herbs and spices ready for food use. Specification for dried basil (bouquets, rubbed and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Basil, Herbs, Seasonings, Food products, Dried foods, Contamination, Odours, Taste, Chemical composition, Packaging, Storage, Marking, Specimen preparation
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BS 7087-13:1992 – Herbs and spices ready for food use. Specification for turmeric (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Turmeric, Spices, Seasonings, Food products, Dried foods, Contamination, Odours, Taste, Chemical composition, Packaging, Storage, Marking, Specimen preparation
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BS 4585-6:1992 – Methods of test for spices and condiments. Determination of non-volatile ether extract

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Solvent extraction methods, Non-volatile matter determination, Determination of content, Chemical analysis and testing
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BS 7087-15:1993 – Herbs and spices ready for food use. Specification for cinnamon (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Seasonings, Spices, Cinnamon, Dried foods, Contamination, Marking, Chemical composition, Specimen preparation, Grades (quality), Impurities, Food products
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BS 7087-16:1993 – Herbs and spices ready for food use. Specification for oregano (whole, rubbed and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Herbs, Seasonings, Food products, Dried foods, Odours, Contamination, Chemical composition, Packaging, Storage, Marking, Specimen preparation, Toxic materials, Oregano
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BS 7087-17:1993 – Herbs and spices ready for food use. Specification for chillies (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Chillies, Spices, Seasonings, Food products, Odours, Contamination, Chemical composition, Packaging, Storage, Marking, Specimen preparation, Dried foods, Powdered foods, Toxic materials
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BS 7087-18:1993 – Herbs and spices ready for food use. Specification for dried rosemary (whole, rubbed and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 14 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Rosemary, Herbs, Seasonings, Food products, Odours, Taste, Contamination, Dried foods, Chemical composition, Packaging, Storage, Marking, Specimen preparation, Toxic materials
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BS 7087-19:1994 – Herbs and spices ready for food use. Specification for fennel seeds (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Herbs, Spices, Seasonings, Food products, Fennel, Seeds, Dried foods, Contamination, Chemical composition, Marking, Storage, Packaging
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BS ISO 2254:2004 – Cloves, whole and ground (powdered). Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 14 pages, A4

Manufacturer – BSI

Price – GBP 64

CLICK HERE FOR MORE INFORMATION

Keywords – Cloves, Spices, Seasonings, Food products, Dried foods, Sensory analysis (food), Colour, Chemical composition, Packaging, Marking, Purity, Grades (quality)
|

BS 4585-16:1990, ISO 7541:1989 – Methods of test for spices and condiments. Determination of total natural colouring matter content of ground (powdered) paprika

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Paprika, Powdered foods, Determination of content, Spectrophotometry, Solvent extraction methods, Chemical analysis and testing, Test equipment, Reproducibility
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ISO6577 : 2002 (R08) EDTN 2 – ISO6577 : 2002 Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.)Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages

Manufacturer – ISO

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Spices and condiments
|

BS ISO 1003:2008 – Spices. Ginger (Zingiber officinale Roscoe). Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 16 pages, A4

Manufacturer – BSI

Price – GBP 80

CLICK HERE FOR MORE INFORMATION

Keywords – Seasonings, Spices, Ginger, Food products, Dried foods, Appearance, Odours, Taste, Contamination, Purity, Chemical composition, Packaging, Marking, Storage
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BS ISO 6576:2004 – Laurel (Laurus nobilis L.). Whole and ground leaves.

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 14 pages, A4

Manufacturer – BSI

Price – GBP 64

CLICK HERE FOR MORE INFORMATION

Keywords – Bay leaves, Lauraceae, Seasonings, Herbs, Food products, Contamination, Purity, Chemical composition, Taste, Odours, Packaging, Marking
|

BS ISO 2254:2004 – Cloves, whole and ground (powdered). Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 14 pages, A4

Manufacturer – BSI

Price – GBP 64

CLICK HERE FOR MORE INFORMATION

Keywords – Cloves, Spices, Seasonings, Food products, Dried foods, Sensory analysis (food), Colour, Chemical composition, Packaging, Marking, Purity, Grades (quality)
|

BS 4585-16:1990, ISO 7541:1989 – Methods of test for spices and condiments. Determination of total natural colouring matter content of ground (powdered) paprika

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Paprika, Powdered foods, Determination of content, Spectrophotometry, Solvent extraction methods, Chemical analysis and testing, Test equipment, Reproducibility
|

ISO6577 : 2002 (R08) EDTN 2 – ISO6577 : 2002 Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.)Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages

Manufacturer – ISO

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Spices and condiments
|

BS ISO 1003:2008 – Spices. Ginger (Zingiber officinale Roscoe). Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 16 pages, A4

Manufacturer – BSI

Price – GBP 80

CLICK HERE FOR MORE INFORMATION

Keywords – Seasonings, Spices, Ginger, Food products, Dried foods, Appearance, Odours, Taste, Contamination, Purity, Chemical composition, Packaging, Marking, Storage
|

BS ISO 6576:2004 – Laurel (Laurus nobilis L.). Whole and ground leaves.

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 14 pages, A4

Manufacturer – BSI

Price – GBP 64

CLICK HERE FOR MORE INFORMATION

Keywords – Bay leaves, Lauraceae, Seasonings, Herbs, Food products, Contamination, Purity, Chemical composition, Taste, Odours, Packaging, Marking
|

DD ISO/TS 3632-1:2003 – Saffron (Crocus sativus L.). Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 16 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Saffron, Spices, Seasonings, Food products, Grades (quality), Purity, Chemical composition, Taste, Colour, Marking
|

DD ISO/TS 3632-2:2003 – Saffron (Crocus sativus L.). Test methods

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 40 pages, A4

Manufacturer – BSI

Price – GBP 80

CLICK HERE FOR MORE INFORMATION

Keywords – Saffron, Spices, Seasonings, Food products, Chemical analysis and testing, Determination of content, Microscopic analysis, Chromatography, Spectrophotometry
|

BS 7087-14:1992 – Herbs and spices ready for food use. Specification for dried nutmeg and dried mace

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Nutmeg, Mace, Spices, Seasonings, Food products, Dried foods, Odours, Contamination, Purity, Chemical composition, Packaging, Storage, Marking, Specimen preparation
|

BS 7087-12:1992 – Herbs and spices ready for food use. Specification for dried basil (bouquets, rubbed and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Basil, Herbs, Seasonings, Food products, Dried foods, Contamination, Odours, Taste, Chemical composition, Packaging, Storage, Marking, Specimen preparation
|

BS 7087-13:1992 – Herbs and spices ready for food use. Specification for turmeric (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Turmeric, Spices, Seasonings, Food products, Dried foods, Contamination, Odours, Taste, Chemical composition, Packaging, Storage, Marking, Specimen preparation
|

BS 4585-6:1992 – Methods of test for spices and condiments. Determination of non-volatile ether extract

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Solvent extraction methods, Non-volatile matter determination, Determination of content, Chemical analysis and testing
|

BS 7087-15:1993 – Herbs and spices ready for food use. Specification for cinnamon (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Seasonings, Spices, Cinnamon, Dried foods, Contamination, Marking, Chemical composition, Specimen preparation, Grades (quality), Impurities, Food products
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BS 7087-16:1993 – Herbs and spices ready for food use. Specification for oregano (whole, rubbed and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Herbs, Seasonings, Food products, Dried foods, Odours, Contamination, Chemical composition, Packaging, Storage, Marking, Specimen preparation, Toxic materials, Oregano
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BS 7087-17:1993 – Herbs and spices ready for food use. Specification for chillies (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Chillies, Spices, Seasonings, Food products, Odours, Contamination, Chemical composition, Packaging, Storage, Marking, Specimen preparation, Dried foods, Powdered foods, Toxic materials
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BS 7087-18:1993 – Herbs and spices ready for food use. Specification for dried rosemary (whole, rubbed and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 14 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Rosemary, Herbs, Seasonings, Food products, Odours, Taste, Contamination, Dried foods, Chemical composition, Packaging, Storage, Marking, Specimen preparation, Toxic materials
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BS 7087-19:1994 – Herbs and spices ready for food use. Specification for fennel seeds (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Herbs, Spices, Seasonings, Food products, Fennel, Seeds, Dried foods, Contamination, Chemical composition, Marking, Storage, Packaging
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BS 7087-20:1995 – Herbs and spices ready for food use. Specification for dried parsley (cut, rubbed and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Herbs, Seasonings, Parsley, Food products, Marking, Chemical composition, Dried foods, Storage, Packaging, Contamination, Specimen preparation, Toxic materials, Arsenic, Lead, Tin, Copper, Zinc
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DC95/500047 – Coriander (Coriandrum Sativum L.), whole or ground (powdered). Specification (ISO/DIS 2255)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages –

Manufacturer – BSI

Price – GBP 13

CLICK HERE FOR MORE INFORMATION

Keywords – Spices and condiments
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BS 7087-22:1995 – Herbs and spices ready for food use. Specification for dried mustard seeds (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Mustard, Spices, Seasonings, Food products, Purity, Chemical composition, Odours, Taste, Packaging, Marking, Test specimens, Classification systems
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BS 7087-23:1995 – Herbs and spices ready for food use. Specification for dried caraway seeds (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Caraway seed, Seasonings, Food additives, Food products, Contamination, Purity, Odours, Taste, Chemical composition, Packaging, Storage, Marking, Dried foods, Specimen preparation, Toxic materials, Metals
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BS 7087-2:1995 – Herbs and spices ready for food use. Specification for dried thyme (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Thyme, Herbs, Seasonings, Taste tests, Food products, Dried foods, Odours, Contaminants, Packaging, Marking, Composition, Chemical composition
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BS 7087-1:1995 – Herbs and spices ready for food use. Specification for black and white pepper (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Peppercorns, Black, White, Spices, Seasonings, Food products, Purity, Odours, Taste, Contamination, Chemical composition, Packaging, Storage, Marking, Determination of content, Food testing, Specimen preparation, Pesticides, Metals, Toxic materials
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BS 4585-9:1998, ISO 930:1997 – Methods of test for spices and condiments. Determination of acid-insoluble ash

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Ash determination, Insoluble matter determination, Determination of content, Hydrochloric acid, Chemical analysis and testing, Reproducibility, Control samples
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BS 4585-3:1998, ISO 928:1997 – Methods of test for spices and condiments. Determination of total ash

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 12 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Ash determination, Chemical analysis and testing, Determination of content, Combustion test methods, Reproducibility
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BS ISO 6571:2008 – Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 16 pages, A4

Manufacturer – BSI

Price – GBP 80

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Herbs, Food products, Food testing, Chemical analysis and testing, Determination of content, Volatile matter determination, Oils, Vegetable oils, Distillation methods of analysis, Test equipment, Testing conditions
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BS ISO 7540:2006 – Ground paprika (Capsicum annuum L.). Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 20 pages, A4

Manufacturer – BSI

Price – GBP 80

CLICK HERE FOR MORE INFORMATION

Keywords – Paprika, Spices, Seasonings, Dried foods, Food products, Odours, Taste, Purity, Grades (quality), Chemical composition, Packaging, Marking, Storage, Moisture measurement,
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BS 4540-1:1981, ISO 948-1980 – Sampling of spices and condiments. Methods of sampling

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 4 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Sampling methods, Samples, Packaging, Marking
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BS 4540-2:1982, ISO 2825-1981 – Sampling of spices and condiments. Method for preparation of a ground sample for analysis

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 4 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Specimen preparation, Grinding (size reduction), Particle size distribution
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BS 4585-1:1983, ISO 927-1982 – Methods of test for spices and condiments. Determination of extraneous matter

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 4 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Contaminant determination (food), Determination of content, Impurities, Weight measurement
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BS 4585-2:1982 – Methods of test for spices and condiments. Determination of moisture content (entrainment method)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Water content determination, Determination of content, Chemical analysis and testing, Distillation methods of analysis, Test equipment, Design, Dimensions
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BS 4585-8:1977, ISO 3588-1977 – Methods of test for spices and condiments. Determination of degree of fineness of grinding – hand sieving method (reference method)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 4 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Particle size measurement, Screening (sizing), Grinding (size reduction), Test equipment, Dimensions
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BS 4585-12:1983, ISO 5564-1982 – Methods of test for spices and condiments. Determination of piperine content of pepper

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 4 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Peppercorns, Determination of content, Solvent extraction methods, Spectrophotometry, Chemical analysis and testing
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BS 4585-13:1983, ISO 5566-1982 – Methods of test for spices and condiments. Determination of colouring power of turmeric

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 4 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Turmeric, Determination of content, Curcumin, Colour tests, Spectrophotometry, Solvent extraction methods, Chemical analysis and testing
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BS 4585-14:1983, ISO 1208-1982 – Methods of test for spices and condiments. Determination of filth

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Visible dirt determination (food), Contaminant determination (food), Washing, Visual inspection (testing), Microscopic analysis, Test equipment, Design, Enzymes, Enzyme assay, Storage
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BS 4585-4:1988, ISO 940-1979 – Methods of test for spices and condiments. Determination of alcohol-soluble extract

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 4 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Solvent extraction methods, Ethyl alcohol, Chemical analysis and testing
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BS 4585-7:1989 – Methods of test for spices and condiments. Determination of Scoville index of chillies

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Chillies, Taste tests, Sensory analysis (food), Solvent extraction methods, Dilution, Personnel
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BS 7087-26:1996 – Herbs and spices ready for food use. Specification for dehydrated garlic

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Herbs, Garlic, Dried foods, Samples, Sampling methods, Chemical analysis and testing, Sensory analysis (food), Colour, Contaminant determination (food), Food testing, Packaging, Storage, Marking
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BS 7087-25:1996 – Herbs and spices ready for food use. Specification for dehydrated onion

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Herbs, Spices, Onions, Dried foods, Samples, Sampling methods, Chemical analysis and testing, Sensory analysis (food), Colour, Contaminant determination (food), Packaging, Storage, Marking, Specimen preparation, Particle size measurement
|

BS 4585-18:1996 – Methods of test for spices and condiments. Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 8 pages, A4

Manufacturer – BSI

Price – GBP 30

CLICK HERE FOR MORE INFORMATION

Keywords – Spices, Seasonings, Food products, Food testing, Testing conditions, Chillies, Agricultural products, Chemical analysis and testing, Liquid chromatography, Quantitative analysis, Determination of content
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BS 7087-24:1996 – Herbs and spices ready for food use. Specification for dried pimento (allspice) (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Pimentos, Spices, Dried foods, Sampling methods, Sensory analysis (food), Contaminant determination (food), Colour, Packaging, Storage, Marking, Specimen preparation, Particle size measurement
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BS 7087-5:1996 – Herbs and spices ready for food use. Specification for dried cumin (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Cumin, Spices, Dried foods, Seasonings, Food products, Chemical composition, Packaging, Storage, Marking, Moisture, Sensory analysis (food), Odours, Food testing, Contamination
|

BS 7087-3:1996 – Herbs and spices ready for food use. Specification for dried sage (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Sage, Herbs, Seasonings, Dried foods, Food products, Odours, Purity, Contaminants, Chemical composition, Packaging, Marking, Specimen preparation
|

BS 7087-7:1996 – Herbs and spices ready for food use. Specification for dried fenugreek (whole or ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Fenugreek, Spices, Seasonings, Dried foods, Food products, Purity, Contamination, Odours, Chemical composition, Packaging, Marking, Specimen preparation
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BS 7087-9:1996 – Herbs and spices ready for food use. Specification for dried marjoram (whole, rubbed and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 40

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Keywords – Herbs, Food products, Marjoram, Dried foods, Taste, Sensory analysis (food), Odours, Chemical composition, Packaging, Marking, Specimen preparation, Impurities, Visual inspection (testing), Contamination, Seasonings, Physical properties of materials
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BS 7087-10:1996 – Herbs and spices ready for food use. Specification for dried mint (whole, rubbed and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 40

CLICK HERE FOR MORE INFORMATION

Keywords – Mint, Herbs, Dried foods, Food products, Seasonings, Purity, Odours, Chemical composition, Specimen preparation, Packaging, Marking
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DC96/500863 – BS 4585. Methods of test for spices and condiments. Part 9. Determination of acid. Insoluble ash (ISO/DIS 930)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages –

Manufacturer – BSI

Price – GBP 13.5

CLICK HERE FOR MORE INFORMATION

Keywords – Spices and condiments
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DC96/500862 – BS 4585. Methods of test for spices and condiments. Part 3. Determination of total ash (ISO/DIS 928)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages –

Manufacturer – BSI

Price – GBP 13.5

CLICK HERE FOR MORE INFORMATION

Keywords – Spices and condiments
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BS 7087-29:1997 – Herbs and spices ready for food use. Specification for dried whole dill seed, dill leaves and ground dill

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 64

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Keywords – Dill, Herbs, Seasonings, Food products, Dried foods, Chemical composition, Odours, Taste, Packaging, Storage, Marking, Specimen preparation, Contamination, Toxic materials
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BS 7087-28:1997 – Herbs and spices ready for food use. Specification for dried tarragon (whole and ground)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 64

CLICK HERE FOR MORE INFORMATION

Keywords – Tarragon, Herbs, Seasonings, Dried foods, Food products, Quality, Odours, Taste, Chemical composition, Purity, Packaging, Storage, Marking, Specimen preparation, Contamination, Toxic materials
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BS 7087-27:1997 – Herbs and spices ready for food use. Specification for dried sesame seeds (dehulled)

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 10 pages, A4

Manufacturer – BSI

Price – GBP 64

CLICK HERE FOR MORE INFORMATION

Keywords – Sesame seed, Food additives, Seasonings, Food products, Dried foods, Quality, Chemical composition, Purity, Packaging, Storage, Marking, Specimen preparation, Contamination, Toxic materials
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ISO11162 : 2001 EDTN 1 – ISO 11162 Green pepper (Piper nigrum L.) in brine – Specification

Available as PDF document for immediate download, or as printed publication – yes

Number of pages – 11 pages

Manufacturer – ISO

Price – GBP 52

CLICK HERE FOR MORE INFORMATION

Keywords – Spices and condiments
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