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ISO 6571:1984WithdrawnSpices, condiments and herbs — Determination of volatile oil contentISO 6576:1984WithdrawnLaurel (Laurus nobilis Linnaeus) — Whole and pounded leaves — SpecificationISO 6577:1990WithdrawnNutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houttuyn) — SpecificationISO 6754:1996WithdrawnDried thyme (Thymus vulgaris L.) — SpecificationISO 6754:1985WithdrawnWhole thyme (Thymus vulgaris Linnaeus) — SpecificationISO 7540:2006WithdrawnGround paprika (Capsicum annuum L.) — SpecificationISO 7540:1984WithdrawnGround (powdered) paprika (Capsicum annuum Linnaeus) — SpecificationISO 7541:1989WithdrawnGround (powdered) paprika — Determination of total natural colouring matter contentISO 7925:1999WithdrawnDried oregano (Origanum vulgare L.) — Whole or ground leaves — SpecificationISO 7925:1985WithdrawnDried oregano (Origanum vulgare Linnaeus) — Whole or ground leaves — SpecificationISO 7926:1991WithdrawnDehydrated tarragon (Artemisia dracunculus Linnaeus) — SpecificationISO 7927-1:1987WithdrawnFennel seed, whole or ground (powdered) — Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) — SpecificationISO 7928-1:1991WithdrawnSavory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)ISO 7928-2:1991WithdrawnSavory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)ISO 11027:1993WithdrawnPepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography