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The following lists the key subject areas for this British Standards module.
Click the links to view the associated British Standards for each area.

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Food technology ( Module 37 ) >

Spices and condiments, Food technology ( Module 37 )
BS 4488:1983* ISO 676-1982Nomenclature for spices and condiments
BS 4540-1:1981* ISO 948:1980Sampling of spices and condiments. Methods of sampling
BS 4540-2:1982* ISO 2825-1981Sampling of spices and condiments. Method for preparation of a ground sample for analysis
BS 4585-11:1983* ISO 5567-1982Methods of test for spices and condiments. Determination of volatile organic sulphur compounds in dehydrated garlic
BS 4585-12:1983* ISO 5564-1982Methods of test for spices and condiments. Determination of piperine content of pepper
BS 4585-13:1983* ISO 5566-1982Methods of test for spices and condiments. Determination of colouring power of turmeric
BS 4585-14:1983* ISO 1208-1982Methods of test for spices and condiments. Determination of filth
BS 4585-15:1985* ISO 6571-1984Methods of test for spices and condiments. Determination of volatile oil content
BS 4585-16:1990* ISO 7541:1989Methods of test for spices and condiments. Determination of total natural colouring matter content of ground (powdered) paprika
BS 4585-17:1994* ISO 3632-2:1993Methods of test for spices and condiments. Test methods specific to saffron
BS 4585-18:1996Methods of test for spices and condiments. Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
BS 4585-1:1983* ISO 927-1982Methods of test for spices and condiments. Determination of extraneous matter
BS 4585-2:1982Methods of test for spices and condiments. Determination of moisture content (entrainment method)
BS 4585-3:1998* ISO 928:1997Methods of test for spices and condiments. Determination of total ash
BS 4585-4:1988* ISO 940-1979Methods of test for spices and condiments. Determination of alcohol-soluble extract
BS 4585-6:1992Methods of test for spices and condiments. Determination of non-volatile ether extract
BS 4585-7:1989Methods of test for spices and condiments. Determination of Scoville index of chillies
BS 4585-8:1977* ISO 3588-1977Methods of test for spices and condiments. Determination of degree of fineness of grinding - hand sieving method (reference method)
BS 4585-9:1998* ISO 930:1997Methods of test for spices and condiments. Determination of acid-insoluble ash
BS 4585:Part 3:1981* ISO 928-1980Methods of test for spices and condiments. Determination of total ash
BS 4585:Part 5:1981* ISO 941-1980Methods of test for spices and condiments. Determination of cold water-soluble extract
BS 4585:Part 9:1981* ISO 930-1980Methods of test for spices and condiments. Determination of acid-insoluble ash
BS 6145:1994* ISO 3632-1:1993Specification for saffron
BS 6194:1981Specification for dehydrated garlic
BS 7087-10:1996Herbs and spices ready for food use. Specification for dried mint (whole, rubbed and ground)
BS 7087-11:1996Herbs and spices ready for food use. Specification for ground paprika
BS 7087-12:1992Herbs and spices ready for food use. Specification for dried basil (bouquets, rubbed and ground)
BS 7087-13:1992Herbs and spices ready for food use. Specification for turmeric (whole and ground)
BS 7087-14:1992Herbs and spices ready for food use. Specification for dried nutmeg and dried mace
BS 7087-15:1993Herbs and spices ready for food use. Specification for cinnamon (whole and ground)
BS 7087-16:1993Herbs and spices ready for food use. Specification for oregano (whole, rubbed and ground)
BS 7087-17:1993Herbs and spices ready for food use. Specification for chillies (whole and ground)
BS 7087-18:1993Herbs and spices ready for food use. Specification for dried rosemary (whole, rubbed and ground)
BS 7087-19:1994Herbs and spices ready for food use. Specification for fennel seeds (whole and ground)
BS 7087-1:1995Herbs and spices ready for food use. Specification for black and white pepper (whole and ground)
BS 7087-20:1995Herbs and spices ready for food use. Specification for dried parsley (cut, rubbed and ground)
BS 7087-21:1995Herbs and spices ready for food use. Specification for bay leaves (whole and ground)
BS 7087-22:1995Herbs and spices ready for food use. Specification for dried mustard seeds (whole and ground)
BS 7087-23:1995Herbs and spices ready for food use. Specification for dried caraway seeds (whole and ground)
BS 7087-24:1996Herbs and spices ready for food use. Specification for dried pimento (allspice) (whole and ground)
BS 7087-25:1996Herbs and spices ready for food use. Specification for dehydrated onion
BS 7087-26:1996Herbs and spices ready for food use. Specification for dehydrated garlic
BS 7087-27:1997Herbs and spices ready for food use. Specification for dried sesame seeds (dehulled)
BS 7087-28:1997Herbs and spices ready for food use. Specification for dried tarragon (whole and ground)
BS 7087-29:1997Herbs and spices ready for food use. Specification for dried whole dill seed, dill leaves and ground dill
BS 7087-2:1995Herbs and spices ready for food use. Specification for dried thyme (whole and ground)
BS 7087-3:1996Herbs and spices ready for food use. Specification for dried sage (whole and ground)
BS 7087-4:1996Herbs and spices ready for food use. Specification for cloves (whole and ground)
BS 7087-5:1996Herbs and spices ready for food use. Specification for dried cumin (whole and ground)
BS 7087-6:1996Herbs and spices ready for food use. Specification for coriander seeds (whole and ground)
BS 7087-7:1996Herbs and spices ready for food use. Specification for dried fenugreek (whole or ground)
BS 7087-8:1996Herbs and spices ready for food use. Specification for dried ginger (whole and ground)
BS 7087-9:1996Herbs and spices ready for food use. Specification for dried marjoram (whole, rubbed and ground)
BS 7087:Part 10:1990Herbs and spices ready for food use. Specification for dried mint (whole, rubbed and ground)
BS 7087:Part 11:1990Herbs and spices ready for food use. Specification for ground paprika
BS 7087:Part 1:1989Herbs and spices ready for food use. Specification for black and white pepper (whole and ground)
BS 7087:Part 2:1989Herbs and spices ready for food use. Specification for dried thyme (whole and ground)
BS 7087:Part 3:1990Herbs and spices ready for food use. Specification for dried sage (whole and ground)
BS 7087:Part 4:1990Herbs and spices ready for food use. Specification for cloves (whole and ground)
BS 7087:Part 5:1990Herbs and spices ready for food use. Specification for dried cumin (whole and ground)
BS 7087:Part 6:1990Herbs and spices ready for food use. Specification for coriander seeds (whole and ground)
BS 7087:Part 7:1990Herbs and spices ready for food use. Specification for dried fenugreek (whole or ground)
BS 7087:Part 8:1990Herbs and spices ready for food use. Specification for dried ginger (whole and ground)
BS 7087:Part 9:1990Herbs and spices ready for food use. Specification for dried marjoram (whole, rubbed and ground)
BS EN ISO 3493:2007Vanilla. Vocabulary
BS EN ISO 6465:2009Spices. Cumin (Cuminum cyminum L.). Specification
BS EN ISO 676:2009Spices and condiments. Botanical nomenclature
BS EN ISO 948:2009Spices and condiments. Sampling
BS ISO 1003:2008Spices. Ginger (Zingiber officinale Roscoe). Specification
BS ISO 2254:2004Cloves, whole and ground (powdered). Specification
BS ISO 6571:2008Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)
BS ISO 6576:2004Laurel (Laurus nobilis L.). Whole and ground leaves
BS ISO 7540:2006Ground paprika (Capsicum annuum L.). Specification
DD ISO/TS 3632-1:2003Saffron (Crocus sativus L.). Specification
DD ISO/TS 3632-2:2003Saffron (Crocus sativus L.). Test methods
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