This standard was last reviewed and confirmed in 2017. Therefore this version remains current.
This International Standard specifies requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or
Recommendations relating to storage and transport conditions are given in annex A.
Status : PublishedPublication date : 1999-10
Edition : 2Number of pages : 4
Technical Committee:Spices, culinary herbs and condiments
Buy this standard