Abstract Preview

Cancels and replaces the first edition (1977). Specifies a method for the determination of the Scoville index of chillies, whole or ground, unadulterated by other spices or products.


General information

  • Status :  Published
    Publication date : 1995-04
  • Edition : 2
    Number of pages : 7
  • :
    ISO/TC 34/SC 7
    Spices, culinary herbs and condiments
  • 67.220.10
    Spices and condiments

Buy this standard

Format Language
PDF
Paper
  • CHF58

Life cycle

A standard is reviewed every 5 years



Revisions / Corrigenda

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

Keep up to date with ISO

Sign up to our newsletter for the latest news, views and product information