About

Scope

Standardization in the field of spices, culinary herbs and condiments, in particular, terminology, sampling, methods of test and analysis, product specifications, requirements for packaging, storage and transportation

Quick links

80

Published ISO standards *

13

ISO standards under development *

15
Participating members
41
Observing members

* number includes updates

Reference Title Type
ISO/TC 34/SC 7/WG 7   Zanthoxyli Pericarpium Working group
ISO/TC 34/SC 7/WG 8   Dried lime Working group
ISO/TC 34/SC 7/WG 9   Pepper Working group
ISO/TC 34/SC 7/WG 10   Turmeric Working group
ISO/TC 34/SC 7/WG 11   Saffron Working group
ISO/TC 34/SC 7/WG 12   Vanilla Working group
Liaison Committees to ISO/TC 34/SC 7

The committees below can access the documents of ISO/TC 34/SC 7:

Reference Title ISO/IEC
ISO/TC 54 Essential oils ISO

 

Organizations in liaison (Category A and B)
Acronym Title Category
AOAC INTERNATIONAL AOAC INTERNATIONAL, Association of Analytical Communities A
ESA - spice/épices European Spice Association A
IFEAT International Federation of Essential Oils and Aroma Trades A
IGPA The International General Produce Association Ltd. A
IPC - Jakarta International Pepper Community A
USP US Pharmacopeial Convention A
CAC Codex Alimentarius Commission B
EC - European Commission European Commission B
UNECE United Nations Economic Commission for Europe B
WCO World Customs Organization B

Date Month Location TC/SC Note
18-20 June 2024 Paris (France) ISO/TC 34/SC 7  

* Information definite but meeting not yet formally convened
** Provisional

ISO/TC 34/SC 7 - Secretariat

BIS [India]

Bureau of Indian Standards
Manak Bhavan
9 Bahadur Shah Zafar Marg
New Delhi 110002
India

Tel: +91 11 23230131 / +91 11 23233375 / +91 11 23239402
Fax: +91 11 23234062 / +91 11 23239382 / +91 11 23239399