EN ISO 7540:2010
Ground paprika (Capsicum annuum L.) - Specification

Standard No.

EN ISO 7540:2010

Release Date

2010

Published By

European Committee for Standardization (CEN)

Status

Be replaced 2020-11

Replace By

EN ISO 7540:2020

Latest

EN ISO 7540:2020

Replace

DIN EN ISO 7540:2009

Scope

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.

EN ISO 7540:2010 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

EN ISO 7540:2010 history

• 2020 EN ISO 7540:2020 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
• 2010 EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification