BS 7087-17:1993
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for chillies (whole and ground)
Hardcopy , PDF
English
15-02-1993
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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 dried whole or ground
chillies
B (normative) Preparation of samples for chemical
tests
C (informative) Additional information
Tables
1 Chemical composition of whole chillies, chilli
powder and cayenne
A.1 Common varieties of whole chillies
C.1 Levels for trace metals
List of references
Specifies requirements for ground chilli powder, dried whole chillies and cayenne. Coverage includes definitions, sampling, physical properties, marking and chemical composition. Also includes annexes and tables.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 92/54342 DC (09/2005) 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 dried whole chillies, ground chilli (alternatively spelt chillie) powder and cayenne derived from the Capsicum species C. annuum L. and C. frutescens L. and associated species C. Chinese, C. pubescens and C. pendulum. It does not apply to “Chili powder?? (see A.2).
Additional information on further requirements that may be specified in purchase contracts is given in Annex C.
| 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 |
| 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 |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
| BS 4585-16:1990 | Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika |
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