ISO 7540:2020
Current
Current
The latest, up-to-date edition.
Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
Available format(s)
Hardcopy , PDF
Language(s)
French, English
Published date
23-07-2020
€65.00
Excluding VAT
This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.).
Recommendations relating to storage and transport conditions are given in Annex A. A list of terms used in different countries for paprika is given in Annex B.
This document does not apply to ground chillies and other species of capsicums.
NOTE Specifications for ground chillies and capsicums are given in ISO 972.
| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
7
|
| ProductNote |
THIS STANDARD ALSO REFERS TO ASTA Analytical Methods 21.3:2004
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NF EN ISO 7540:2020 | Identical |
| DIN EN ISO 7540:2020-11 | Identical |
| ÖNORM EN ISO 7540:2020 11 01 | Identical |
| NS-EN ISO 7540:2020 | Identical |
| SS-EN ISO 7540:2020 | Identical |
| EN ISO 7540:2020 | Identical |
| I.S. EN ISO 7540:2020 | Identical |
| BS EN ISO 7540:2020 | Identical |
| IS 16959 : 2025 | Identical |
| PN-EN ISO 7540:2021-02 | Identical |
| UNE-EN ISO 7540:2021 | Identical |
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