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ISO 3632-1:2025PublishedSpices — Saffron (Crocus sativus L.) — Part 1: SpecificationISO 3632-2:2010PublishedSpices — Saffron (Crocus sativus L.) — Part 2: Test methodsISO 5559:1995PublishedDehydrated onion (Allium cepa Linnaeus) — SpecificationISO 5560:1997PublishedDehydrated garlic (Allium sativum L.) — SpecificationISO 5561:1990PublishedBlack caraway and blond caraway (Carum carvi Linnaeus), whole — SpecificationISO 5562:1983PublishedTurmeric, whole or ground (powdered) — SpecificationISO 5563:1984PublishedDried peppermint (Mentha piperita Linnaeus) — SpecificationISO 5564:1982PublishedBlack pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric methodISO 5565-1:1999PublishedVanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: SpecificationISO 5565-2:1999PublishedVanilla [Vanilla fragrans (Salisbury) Ames] — Part 2: Test methodsISO 5566:1982PublishedTurmeric — Determination of colouring power — Spectrophotometric methodISO 5567:1982PublishedDehydrated garlic — Determination of volatile organic sulphur compoundsISO 5671:2023PublishedSpices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — SpecificationISO 6465:2009PublishedSpices — Cumin (Cuminum cyminum L.) — SpecificationISO 6538:1997PublishedCassia, 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] — SpecificationISO 6539:2014PublishedCinnamon (Cinnamomum zeylanicum Blume) — SpecificationISO 6571:2008PublishedSpices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)ISO 6574:1986PublishedCelery seed (Apium graveolens Linnaeus) — SpecificationISO 6575:1982PublishedFenugreek, whole or ground (powdered) — SpecificationISO 6576:2004PublishedLaurel (Laurus nobilis L.) — Whole and ground leaves — SpecificationISO 6577:2002PublishedNutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — SpecificationISO 6754:2026PublishedDried thyme (Thymus vulgaris L.) — SpecificationISO 7377:1984PublishedJuniper berries (Juniperus communis Linnaeus) — SpecificationISO 7386:1984PublishedAniseed (Pimpinella anisum Linnaeus) — SpecificationISO 7540:2020PublishedSpices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications