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Spices and condiments

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BS 4585-2:1982

Methods of test for spices and condiments. Determination of moisture content (entrainment method)

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BS 4585-8:1977, ISO 3588-1977

Methods of test for spices and condiments. Determination of degree of fineness of grinding - hand sieving method (reference method)

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BS 4585-12:1983, ISO 5564-1982

Methods of test for spices and condiments. Determination of piperine content of pepper

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BS 4585-13:1983, ISO 5566-1982

Methods of test for spices and condiments. Determination of colouring power of turmeric

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BS 4585-14:1983, ISO 1208-1982

Methods of test for spices and condiments. Determination of filth

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BS 4585-4:1988, ISO 940-1979

Methods of test for spices and condiments. Determination of alcohol-soluble extract

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BS 4585-7:1989

Methods of test for spices and condiments. Determination of Scoville index of chillies

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BS 7087-14:1992

Herbs and spices ready for food use. Specification for dried nutmeg and dried mace

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BS 7087-12:1992

Herbs and spices ready for food use. Specification for dried basil (bouquets, rubbed and ground)

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BS 7087-13:1992

Herbs and spices ready for food use. Specification for turmeric (whole and ground)

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BS 4585-6:1992

Methods of test for spices and condiments. Determination of non-volatile ether extract

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BS 7087-15:1993

Herbs and spices ready for food use. Specification for cinnamon (whole and ground)

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