ISO 7540:2020 PDF

Scope: This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Recommendations relating to storage and transport conditions are given in Annex A. A list of terms used in different countries for paprika is given in Annex B. This document does not apply to ground chillies and other species of capsicums. NOTE Specifications for ground chillies and capsicums are given in ISO 972.

ISO 7540:2020 Referenced Document

ISO 1108 Spices and condiments; determination of non-volatile ether extract
ISO 2825 Spices and condiments; Preparation of a ground sample for analysis
ISO 7541 Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
ISO 927 Spices and condiments - Determination of extraneous matter and foreign matter content; Technical Corrigendum 1
ISO 928 Spices and condiments - Determination of total ash
ISO 930 Spices and condiments - Determination of acid-insoluble ash
ISO 939 Spices and condiments - Determination of moisture content*， 2020-12-31 Update
ISO 948 Spices and condiments; Sampling

2020 ISO 7540:2020 Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
2006 ISO 7540:2006 Ground paprika (Capsicum annuum L.) - Specification
1984 ISO 7540:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus); Specification