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ISO 676:1995PublishedSpices and condiments — Botanical nomenclatureInternational Standard · Published 21 Dec 1995 · ISO/TC 34/SC 7ISO 882-1:1993PublishedCardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsulesInternational Standard · Published 25 Mar 1993 · ISO/TC 34/SC 7ISO 882-2:1993PublishedCardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: SeedsInternational Standard · Published 25 Mar 1993 · ISO/TC 34/SC 7ISO 927:2009PublishedSpices and condiments — Determination of extraneous matter and foreign matter contentInternational Standard · Published 5 Oct 2009 · ISO/TC 34/SC 7ISO 928:1997PublishedSpices and condiments — Determination of total ashInternational Standard · Published 4 Dec 1997 · ISO/TC 34/SC 7ISO 930:1997PublishedSpices and condiments — Determination of acid-insoluble ashInternational Standard · Published 4 Dec 1997 · ISO/TC 34/SC 7ISO 939:2021PublishedSpices and condiments — Determination of moisture contentInternational Standard · Published 4 Jan 2021 · ISO/TC 34/SC 7ISO 941:1980PublishedSpices and condiments — Determination of cold water-soluble extractInternational Standard · Published 1 Feb 1980 · ISO/TC 34/SC 7ISO 948:1980PublishedSpices and condiments — SamplingInternational Standard · Published 1 Feb 1980 · ISO/TC 34/SC 7ISO 959-1:2026PublishedPepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepperInternational Standard · Published 5 May 2026 · ISO/TC 34/SC 7ISO 959-2:2026PublishedPepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepperInternational Standard · Published 5 May 2026 · ISO/TC 34/SC 7ISO 972:1997PublishedChillies and capsicums, whole or ground (powdered) — SpecificationInternational Standard · Published 10 Apr 1997 · ISO/TC 34/SC 7ISO 973:2026PublishedPimento [Pimenta dioica (L.) Merr.], whole or ground — SpecificationInternational Standard · Published 13 May 2026 · ISO/TC 34/SC 7ISO 1003:2025PublishedSpices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — SpecificationInternational Standard · Published 16 Apr 2025 · ISO/TC 34/SC 7ISO 1108:1992PublishedSpices and condiments — Determination of non-volatile ether extractInternational Standard · Published 23 Jan 1992 · ISO/TC 34/SC 7ISO 1208:1982PublishedSpices and condiments — Determination of filthInternational Standard · Published 1 Dec 1982 · ISO/TC 34/SC 7ISO 1237:1981PublishedMustard seed — SpecificationInternational Standard · Published 1 Aug 1981 · ISO/TC 34/SC 7ISO 2253:1999PublishedCurry powder — SpecificationInternational Standard · Published 16 Dec 1999 · ISO/TC 34/SC 7ISO 2254:2004PublishedCloves, whole and ground (powdered) — SpecificationInternational Standard · Published 8 Jul 2004 · ISO/TC 34/SC 7ISO 2255:1996PublishedCoriander (Coriandrum sativum L.), whole or ground (powdered) — SpecificationInternational Standard · Published 18 Apr 1996 · ISO/TC 34/SC 7ISO 2256:1984PublishedDried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — SpecificationInternational Standard · Published 1 Aug 1984 · ISO/TC 34/SC 7ISO 2825:2026PublishedSpices and condiments — Preparation of a ground sample for analysisInternational Standard · Published 21 Apr 2026 · ISO/TC 34/SC 7ISO 3493:2014PublishedVanilla — VocabularyInternational Standard · Published 19 Jun 2014 · ISO/TC 34/SC 7ISO 3513:1995PublishedChillies — Determination of Scoville indexInternational Standard · Published 27 Apr 1995 · ISO/TC 34/SC 7ISO 3588:1977PublishedSpices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)International Standard · Published 1 Jan 1977 · ISO/TC 34/SC 7