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

Standard No.

BS EN ISO 7540:2010

Release Date

2006

Published By

British Standards Institution (BSI)

Status

Be replaced 2020-09

Replace By

BS EN ISO 7540:2020

Latest

BS EN 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.

BS EN ISO 7540:2010 history

• 2020 BS EN ISO 7540:2020 Spices and condiments. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specifications
• 2006 BS EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification
• 2006 BS EN ISO 7540:2006 Ground paprika (Capsicum annuum L.). Specification
• 1996 BS 7087-11:1996 Herbs and spices ready for food use - Specification for ground paprika