BS EN ISO 7540:2010

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

BS EN ISO 7540 is an International Standard which 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.

Specifications for ground chillies and capiscums are given in ISO 972.

BS EN ISO 7540:

Introduction

1 Scope

2 Normative references

3 Terms and definitions

4 Specifications

4.1 Description

4.2 Taste and odour

4.3 Presence of insects, moulds, etc.

4.4 Extraneous matter

4.5 Adulterants

4.6 Quality categories

5 Test methods

6 Contaminants

7 Hygienic requirements

8 Packaging, marking or labelling

8.1 Packaging

8.2 Marking

Annex A (normative) Determination of moisture content

Annex B (informative) Recommendations relating to storage and transport conditions

Annex C (informative) Selected list of common names for Capsicum annuum L. in different languages

Bibliography