Spices and condiments — Nomenclature — First list

Spices and condiments — Botanical nomenclature

Spices and condiments — Botanical nomenclature — Technical Corrigendum 1

Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules

Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules — Technical Corrigendum 1

Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds

Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds — Technical Corrigendum 1

Cardamoms — Specification

Spices and condiments — Determination of extraneous matter content

Spices and condiments — Determination of extraneous matter and foreign matter content

Spices and condiments — Determination of extraneous matter and foreign matter content — Technical Corrigendum 1

Spices and condiments — Determination of total ash

Spices and condiments — Determination of total ash

Spices and condiments — Determination of water-insoluble ash

Spices and condiments — Determination of acid-insoluble ash

Spices and condiments — Determination of acid-insoluble ash

Spices and condiments — Determination of moisture content — Entrainment method

Spices and condiments — Determination of moisture content

Spices and condiments — Determination of alcohol-soluble extract

Spices and condiments — Determination of cold water-soluble extract

Spices and condiments — Sampling

Pepper (Piper nigrum Linnaeus), whole or ground — Specification — Part 1: Black pepper

Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper

Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper

Pepper (Piper nigrum Linnaeus), whole or ground — Specification — Part 2: White pepper

Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper

Spices and condiments — Black pepper and white pepper, whole and ground — Specification

Chillies and capsicums, whole or ground (powdered) — Specification

Spices and condiments — Chillies, whole and ground — Specification

Chillies and capsicums, whole or ground (powdered) — Specification

Spices and condiments — Pimento (allspice), whole or ground — Specification

Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification

Spices and condiments — Ginger, whole, in pieces, or ground — Specification

Spices — Ginger (Zingiber officinale Roscoe) — Specification

Spices and condiments — Whole/Pieces and Ground Dried Ginger (Zingiber officinale Roscoe) — Specification

Spices and condiments — Determination of non-volatile ether extract

Spices and condiments — Determination of non-volatile ether extract

Spices and condiments — Determination of filth

Mustard seed — Specification

Spices and condiments — Curry powder — Specification

Curry powder — Specification

Curry powder — Specification

Cloves, whole and ground (powdered) — Specification

Cloves, whole and ground (powdered) — Specification

Coriander, whole or ground (Powdered) — Specification

Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification

Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification

Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification — Amendment 1

Spices and condiments — Preparation of a ground sample for analysis

Vanilla — Vocabulary

Vanilla — Vocabulary

Vanilla — Vocabulary

Spices and condiments — Chillies — Determination of Scoville index

Chillies — Determination of Scoville index

Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)

Saffron (Crocus sativus Linnaeus) — Part 1: Specification

Saffron (Crocus sativus L.) — Part 1: Specification

Spices — Saffron (Crocus sativus L.) — Part 1: Specification

Spices — Saffron (Crocus sativus L.) — Part 1: Specification

Saffron (Crocus sativus Linnaeus) — Part 2: Test methods

Saffron (Crocus sativus L.) — Part 2: Test methods

Spices — Saffron (Crocus sativus L.) — Part 2: Test methods

Saffron — Specification

Dehydrated onion — Specification

Dehydrated onion (Allium cepa Linnaeus) — Specification

Dehydrated garlic — Specification

Dehydrated garlic (Allium sativum L.) — Specification

Caraway, whole — Specification

Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification

Turmeric, whole or ground (powdered) — Specification

Dried peppermint (Mentha piperita Linnaeus) — Specification

Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method

Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification

Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods

Vanilla (Vanilla fragrans (Salisbury) Ames) — Specification

Turmeric — Determination of colouring power — Spectrophotometric method

Dehydrated garlic — Determination of volatile organic sulphur compounds

Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification

Whole cumin (Cuminum cyminum Linnaeus) — Specification

Spices — Cumin (Cuminum cyminum L.) — Specification

Cassia (type China, type Indonesia and type Viet Nam), whole and ground (powdered) — Specification

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

Cinnamon (type Sri Lanka (Ceylon), type Seychelles and type Madagascar), whole or ground (powdered) — Specification

Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) — Specification

Cinnamon (Cinnamomum zeylanicum Blume) — Specification

Spices, condiments and herbs — Determination of volatile oil content

Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)

Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1

Celery seed (Apium graveolens Linnaeus) — Specification

Fenugreek, whole or ground (powdered) — Specification

Laurel (Laurus nobilis Linnaeus) — Whole and pounded leaves — Specification

Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification

Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houttuyn) — Specification

Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification

Whole thyme (Thymus vulgaris Linnaeus) — Specification

Dried thyme (Thymus vulgaris L.) — Specification

Juniper berries (Juniperus communis Linnaeus) — Specification

Aniseed (Pimpinella anisum Linnaeus) — Specification

Ground (powdered) paprika (Capsicum annuum Linnaeus) — Specification

Ground paprika (Capsicum annuum L.) — Specification

Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications

Ground (powdered) paprika — Determination of total natural colouring matter content

Spices and condiments — Spectrophotometric determination of the extractable colour in paprika

Ground (powdered) paprika (Capsicum annuum Linnaeus) — Microscopical examination

Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method

Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method using high-performance liquid chromatography

Dried oregano (Origanum vulgare Linnaeus) — Whole or ground leaves — Specification

Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification

Dehydrated tarragon (Artemisia dracunculus Linnaeus) — Specification

Fennel seed, whole or ground (powdered) — Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) — Specification

Spices and condiments — Fennel seed, whole or ground — Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)

Spices and condiments — Fennel seed, whole or ground — Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)

Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)

Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)

Dried sweet marjoram (Origanum majorana L.) — Specification

Dehydrated green pepper (Piper nigrum L.) — Specification

Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification

Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography

Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography

Peppercorns (Piper nigrum L.) in brine — Specification and test methods

Dried sweet basil (Ocimum basilicum L.) — Specification

Dried rosemary (Rosmarinus officinalis L.) — Specification

Dried sage (Salvia officinalis L.) — Specification

Star anise (Illicium verum Hook. f.) — Specification

Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography

Spices and condiments — Seasoning oil of Zanthoxyli pericarpium — Specification

Dried parsley (Petroselinum crispum) — Specification

Dried parsley (Petroselinum crispum) — Specification — Amendment 1

Dried dill — Specification

Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing

Spices and condiments — Dried sumac — Specification