Standard

BS ISO 1003:2025

Spices and condiments. Whole/pieces and ground dried ginger (Zingiber officinale Roscoe). Specification

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This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and ground forms.

Annex A specifies a method for the determination of calcium.

Recommendations for storage and transport conditions are given in Annex B.

Product Details

Descriptors

Food products

Odours

Storage

Appearance

Dried foods

Taste

Seasonings

Purity

Chemical composition

Packaging

Contamination

Ginger

Marking

Spices

ICS Codes

67.220.10 Spices and condiments

Committee

AW/34

International relationships

Identical to:

ISO 1003

ISBN

978 0 539 25846 2

Publisher

BSI