Items to be displayed:
| Standard and/or project | Stage | TC |
|---|---|---|
| ISO 676:1995 Spices and condiments -- Botanical nomenclature | 90.60 | ISO/TC 34/SC 7 |
| ISO 676:1995/Cor 1:1997 | 60.60 | ISO/TC 34/SC 7 |
| ISO 882-1:1993 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 1: Whole capsules | 90.93 | ISO/TC 34/SC 7 |
| ISO 882-1:1993/Cor 1:1996 | 60.60 | ISO/TC 34/SC 7 |
| ISO 882-2:1993 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds | 90.93 | ISO/TC 34/SC 7 |
| ISO 882-2:1993/Cor 1:1996 | 60.60 | ISO/TC 34/SC 7 |
| ISO 927:2009 Spices and condiments -- Determination of extraneous matter and foreign matter content | 60.60 | ISO/TC 34/SC 7 |
| ISO 927:2009/Cor 1:2012 | 60.60 | ISO/TC 34/SC 7 |
| ISO 928:1997 Spices and condiments -- Determination of total ash | 90.93 | ISO/TC 34/SC 7 |
| ISO 930:1997 Spices and condiments -- Determination of acid-insoluble ash | 90.93 | ISO/TC 34/SC 7 |
| ISO 939:1980 Spices and condiments -- Determination of moisture content -- Entrainment method | 90.60 | ISO/TC 34/SC 7 |
| ISO 941:1980 Spices and condiments -- Determination of cold water-soluble extract | 90.93 | ISO/TC 34/SC 7 |
| ISO 948:1980 Spices and condiments -- Sampling | 90.93 | ISO/TC 34/SC 7 |
| ISO 959-1:1998 Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 1: Black pepper | 90.93 | ISO/TC 34/SC 7 |
| ISO 959-2:1998 Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper | 90.93 | ISO/TC 34/SC 7 |
| ISO 972:1997 Chillies and capsicums, whole or ground (powdered) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 973:1999 Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 1003:2008 Spices -- Ginger (Zingiber officinale Roscoe) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 1108:1992 Spices and condiments -- Determination of non-volatile ether extract | 90.93 | ISO/TC 34/SC 7 |
| ISO 1208:1982 Spices and condiments -- Determination of filth | 90.60 | ISO/TC 34/SC 7 |
| ISO 1237:1981 Mustard seed -- Specification | 90.60 | ISO/TC 34/SC 7 |
| ISO 2253:1999 Curry powder -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 2254:2004 Cloves, whole and ground (powdered) -- Specification | 90.20 | ISO/TC 34/SC 7 |
| ISO 2255:1996 Coriander (Coriandrum sativum L.), whole or ground (powdered) -- Specification | 90.60 | ISO/TC 34/SC 7 |
| ISO 2256:1984 Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 2825:1981 Spices and condiments -- Preparation of a ground sample for analysis | 90.93 | ISO/TC 34/SC 7 |
| ISO 3493:1999 Vanilla -- Vocabulary | 90.93 | ISO/TC 34/SC 7 |
| ISO 3513:1995 Chillies -- Determination of Scoville index | 90.93 | ISO/TC 34/SC 7 |
| ISO 3588:1977 Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method) | 90.60 | ISO/TC 34/SC 7 |
| ISO 3632-1:2011 Spices -- Saffron (Crocus sativus L.) -- Part 1: Specification | 60.60 | ISO/TC 34/SC 7 |
| ISO 3632-2:2010 Spices -- Saffron (Crocus sativus L.) -- Part 2: Test methods | 60.60 | ISO/TC 34/SC 7 |
| ISO 5559:1995 Dehydrated onion (Allium cepa Linnaeus) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 5560:1997 Dehydrated garlic (Allium sativum L.) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 5561:1990 Black caraway and blond caraway (Carum carvi Linnaeus), whole -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 5562:1983 Turmeric, whole or ground (powdered) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 5563:1984 Dried peppermint (Mentha piperita Linnaeus) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 5564:1982 Black pepper and white pepper, whole or ground -- Determination of piperine content -- Spectrophotometric method | 90.93 | ISO/TC 34/SC 7 |
| ISO 5565-1:1999 Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 1: Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 5565-2:1999 Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 2: Test methods | 90.93 | ISO/TC 34/SC 7 |
| ISO 5566:1982 Turmeric -- Determination of colouring power -- Spectrophotometric method | 90.93 | ISO/TC 34/SC 7 |
| ISO 5567:1982 Dehydrated garlic -- Determination of volatile organic sulphur compounds | 90.93 | ISO/TC 34/SC 7 |
| ISO 6465:2009 Spices -- Cumin (Cuminum cyminum L.) -- Specification | 60.60 | ISO/TC 34/SC 7 |
| ISO 6538:1997 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 |
| ISO 6539:1997 Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 6571:2008 Spices, condiments and herbs -- Determination of volatile oil content (hydrodistillation method) | 90.93 | ISO/TC 34/SC 7 |
| ISO 6574:1986 Celery seed (Apium graveolens Linnaeus) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 6575:1982 Fenugreek, whole or ground (powdered) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 6576:2004 Laurel (Laurus nobilis L.) -- Whole and ground leaves -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 6577:2002 Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification | 90.20 | ISO/TC 34/SC 7 |
| ISO 6754:1996 Dried thyme (Thymus vulgaris L.) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 7377:1984 Juniper berries (Juniperus communis Linnaeus) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 7386:1984 Aniseed (Pimpinella anisum Linnaeus) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 7540:2006 Ground paprika (Capsicum annuum L.) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 7541:1989 Ground (powdered) paprika -- Determination of total natural colouring matter content | 90.93 | ISO/TC 34/SC 7 |
| ISO 7542:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Microscopical examination | 90.93 | ISO/TC 34/SC 7 |
| ISO 7543-1:1994 Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method | 90.93 | ISO/TC 34/SC 7 |
| ISO 7543-2:1993 Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography | 90.93 | ISO/TC 34/SC 7 |
| ISO 7925:1999 Dried oregano (Origanum vulgare L.) -- Whole or ground leaves -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 7926:1991 Dehydrated tarragon (Artemisia dracunculus Linnaeus) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 7927-1:1987 Fennel seed, whole or ground (powdered) -- Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) -- Specification | 90.60 | ISO/TC 34/SC 7 |
| ISO 7928-1:1991 Savory -- Specification -- Part 1: Winter savory (Satureja montana Linnaeus) | 90.93 | ISO/TC 34/SC 7 |
| ISO 7928-2:1991 Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus) | 90.93 | ISO/TC 34/SC 7 |
| ISO 10620:1995 Dried sweet marjoram (Origanum majorana L.) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 10621:1997 Dehydrated green pepper (Piper nigrum L.) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 10622:1997 Large cardamom (Amomum subulatum Roxb.), as capsules and seeds -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 11027:1993 Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography | 90.93 | ISO/TC 34/SC 7 |
| ISO 11162:2001 Peppercorns (Piper nigrum L.) in brine -- Specification and test methods | 90.93 | ISO/TC 34/SC 7 |
| ISO 11163:1995 Dried sweet basil (Ocimum basilicum L.) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 11164:1995 Dried rosemary (Rosmarinus officinalis L.) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 11165:1995 Dried sage (Salvia officinalis L.) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 11178:1995 Star anise (Illicium verum Hook. f.) -- Specification | 90.93 | ISO/TC 34/SC 7 |
| ISO 13685:1997 Ginger and its oleoresins -- Determination of the main pungent components (gingerols and shogaols) -- Method using high-performance liquid chromatography | 90.93 | ISO/TC 34/SC 7 |
