This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
ISO 7540:2006 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.
Status : PublishedPublication date : 2006-11
Edition : 2Number of pages : 11
Technical Committee:Spices, culinary herbs and condiments
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