BS EN ISO 7540:2010

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Ground paprika (Capsicum annuum L.). Specification

Published By	Publication Date	Number of Pages
BSI	2010	18

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Categories: 67.220.10 - Spices and condiments, BSI

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Description

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.

Additional information

Pages	18
Descriptors	Grades (quality), Seasonings, Odours, Storage, Purity, Packaging, Food products, Chemical composition, Spices, Dried foods, Paprika, Taste, Marking, Moisture measurement
Identical National Standard Of	EN ISO 7540:2010, ISO 7540:2006
Standard Number	BS EN ISO 7540:2010
ISBN	978 0 580 68790 7
Replaced By	BS EN ISO 7540:2020
Withdrawn Date	2020-09-02
Publication Date	2010-04-30
Committee	AW/34
Publisher	BSI
Replaces	BS 7087-11:1996
Corrects	BS ISO 7540:2006
Title	Ground paprika (Capsicum annuum L.). Specification
Status	Withdrawn
ICS Codes	67.220.10 - Spices and condiments

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BS EN ISO 7540:2010

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