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Agriculture and Food > Food technology > Spices and condiments. Food additives > Spices and condiments

Spices and condiments

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BS ISO 25261

ISO 25261 Spices and condiments. Whole, cut and ground Lemongrass. Specification

Feedback closing date:

14/07/2026

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BS ISO 6538

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

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17/06/2026

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Published

BS EN ISO 2825:2026

Spices and condiments. Preparation of a ground sample for analysis

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BS ISO 11027:2026

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

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BS ISO 18731:2025

Spices and condiments. Seasoning oil of <i>Zanthoxyli pericarpium</i>. Specification

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BS ISO 3632-1:2025

Spices. Saffron (<i>Crocus sativus</i> L.). Specification

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BS ISO 1003:2025

Spices and condiments. Whole/pieces and ground dried ginger (Zingiber officinale Roscoe). Specification

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BS ISO 7927-2:2023

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

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BS ISO 7927-1:2023

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

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BS ISO 5671:2023

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

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