BS 7087-1:1995
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for black and white pepper (whole and ground)
Hardcopy , PDF
English
15-06-1995
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Committees responsible
Foreword
Specification
1 Scope
2 References
3 Definitions
4 Sampling
5 Physical properties
6 Chemical composition
7 Packaging and storage
8 Marking
Annexes
A (normative) Description of whole and ground pepper
B (normative) Preparation of samples for chemical
tests
C (normative) Method for determination of content of
light berries
D (informative) Additional information
Tables
1 Chemical composition of whole pepper
2 Chemical composition of ground pepper
D.1 Levels of trace metals in pepper
List of references
Specifies requirements for whole, black and white pepper, derived from the dried berries of the vine Piper nigrum Linnaeus, and prepared for food use. Coverage includes: physical properties, chemical composition, marking, and packing and storage. Also gives definitions, tables and annexes.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 94/505509 DC and BS 7087-1(1989) (04/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This Part of BS 7087 specifies requirements for whole, black and white pepper (see Annex A), derived from the dried berries of the vine Piper nigrum Linnaeus, and prepared for food use.
This Part of BS 7087 also specifies requirements for ground pepper, derived from whole, black and white pepper conforming to this standard.
This standard does not apply to green peppercorns.
Additional information on further requirements that may be specified in purchase contracts is given in Annex D.
| Standards | Relationship |
| ISO/R 959:1969 | Similar to |
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| ISO 959-2:1998 | Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper |
| BS 4585-1:1983 | Methods of test for spices and condiments Determination of extraneous matter |
| BS 4585-9:1981 | Methods of test for spices and condiments Determination of acid-insoluble ash |
| ISO 959-1:1998 | Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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