ISO 7540:2006
Ground paprika (Capsicum annuum L.) - Specification
- Standard No.
- ISO 7540:2006
- Release Date
- 2006
- Published By
- International Organization for Standardization (ISO)
- Status
- Replace By
- ISO 7540:2020
- Latest
- ISO 7540:2020
- Scope
- This International Standard defines the requirements for ground paprika. A method for the determination of the moisture content of ground paprika is given in Annex A. Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C. This International Standard is not applicable to ground chillies and capsicums. NOTE Specifications for ground chillies and capiscums are given in ISO 972.
ISO 7540:2006 Referenced Document
- ISO 1108 Spices and condiments; determination of non-volatile ether extract
- ISO 7541 Spices and condiments — Spectrophotometric determination of the extractable colour in paprika*， 2020-07-23 Update
- ISO 7542 Ground (powdered) paprika (Capsicum annuum Linnaeus); Microscopical examination
- ISO 928 Spices and condiments - Determination of total ash
- ISO 930 Spices and condiments - Determination of acid-insoluble ash
ISO 7540:2006 history
- 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
