ISO 7540:2006
Withdrawn
View Superseded by
Ground paprika (Capsicum annuum L.) — Specification
Hardcopy , PDF
English, French, Russian
10-23-2006
04-09-2025
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.
| Committee |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Supersedes ISO/DIS 7540 (10/2006)
|
| DocumentType |
Standard
|
| Pages |
11
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| GOST R ISO 7540 : 2008 | Identical |
| NF EN ISO 7540 : 2010 | Identical |
| NF ISO 7540 : 2007 | Identical |
| NBN EN ISO 7540 : 2010 | Identical |
| NEN ISO 7540 : 2006 | Identical |
| NEN EN ISO 7540 : 2010 | Identical |
| NS EN ISO 7540 : 2010 | Identical |
| I.S. EN ISO 7540:2010 | Identical |
| PN EN ISO 7540 : 2010 | Identical |
| IS 16959:2019 | Identical |
| SS-EN ISO 7540 : 2010 | Identical |
| BS EN ISO 7540:2010 | Identical |
| EN ISO 7540:2010 | Identical |
| DIN EN ISO 7540:2010-05 | Identical |
| BS ISO 7540 : 2006 | Identical |
| NFV 32 166 : 1985 | Identical |
| UNE-EN ISO 7540:2010 | Identical |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| BS 7087-11:1990 | Herbs and spices ready for food use Specification for ground paprika |
| EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| BS 7087-11:1996 | Herbs and spices ready for food use Specification for ground paprika |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| UNE-ISO 7542:2010 | Ground (powdered) paprika (Capsicum annuum Linnaeus). Microscopical examination. |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| ISO 1108:1992 | Spices and condiments — Determination of non-volatile ether extract |
| ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| ISO 22000:2005 | Food safety management systems — Requirements for any organization in the food chain |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 7541:1989 | Ground (powdered) paprika — Determination of total natural colouring matter content |
| ISO 972:1997 | Chillies and capsicums, whole or ground (powdered) — Specification |
| EN 14123:2007 | Foodstuffs - Determination of aflatoxin B1 and the sum of aflatoxin B1, B2, G1 and G2 in hazelnuts, peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with post-column derivatisation and immunoaffinity column cleanup |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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