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ISO 7541:2020PublishedSpices and condiments — Spectrophotometric determination of the extractable colour in paprikaISO 7542:1984PublishedGround (powdered) paprika (Capsicum annuum Linnaeus) — Microscopical examinationISO 7543-1:1994PublishedChillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric methodISO 7543-2:1993PublishedChillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method using high-performance liquid chromatographyISO 7925:2026PublishedDried oregano (Origanum vulgare L.) — Whole or ground leaves — SpecificationISO 7926:2026PublishedDehydrated tarragon (Artemisia dracunculus Linnaeus), whole, cut leaves and powder — SpecificationISO 7927-2:2023PublishedSpices and condiments — Fennel seed, whole or ground — Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)ISO 7927-1:2023PublishedSpices and condiments — Fennel seed, whole or ground — Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)ISO 7928-1:2026PublishedSavory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)ISO 7928-2:2026PublishedSavory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)ISO 10620:1995PublishedDried sweet marjoram (Origanum majorana L.) — SpecificationISO 10621:1997PublishedDehydrated green pepper (Piper nigrum L.) — SpecificationISO 10622:1997PublishedLarge cardamom (Amomum subulatum Roxb.), as capsules and seeds — SpecificationISO 11027:2026PublishedPepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatographyISO 11162:2001PublishedPeppercorns (Piper nigrum L.) in brine — Specification and test methodsISO 11163:1995PublishedDried sweet basil (Ocimum basilicum L.) — SpecificationISO 11164:1995PublishedDried rosemary (Rosmarinus officinalis L.) — SpecificationISO 11165:1995PublishedDried sage (Salvia officinalis L.) — SpecificationISO 11178:1995PublishedStar anise (Illicium verum Hook. f.) — SpecificationISO 13685:1997PublishedGinger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatographyISO 18731:2025PublishedSpices and condiments — Seasoning oil of Zanthoxyli pericarpium — SpecificationISO 20377:2018PublishedDried parsley (Petroselinum crispum) — SpecificationISO 21803:2019PublishedDried dill — SpecificationISO 21983:2019PublishedGuidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packingISO 24052:2022PublishedSpices and condiments — Dried sumac — Specification