by spicy

by spicy, Total:184 items.

The international standard classification for "by spicy" includes: Cosmetics. Toiletries , Spices and condiments , Vegetables and derived products , Sensory analysis , Spices and condiments. Food additives , food products in general .

The Chinese standard classification for "by spicy" includes: Cosmetics , Flavoring materials , Melon, fruit and vegetable planting and product , Basic standards and general methods , Aromatics, seasoner crop and product , Vegetable processing and products , Cereal crop and forage crop in general .

Guizhou Provincial Standard of the People's Republic of China

DB52/T 978.2-2020 Guizhou Dried Chili Part 2: Dried Chili Pepper
DB52/T 977-2014 Guizhou pepper
DB52/T 1850-2024 Determination and classification of the spiciness of chili peppers
DB52/T 947-2014 Classification of Pepper Varieties in Main Local Areas of Guizhou
DB52/T 982-2015 Technical regulations for processing fermented chili paste and bad chili
DB52/T 978-2014 Guizhou dried chili
DB52/T 978.1-2020 Guizhou Dried Chili Part 1: Chaotian Pepper Dried Chili
DB52/ 455-2004 capsaicin crystals

Gansu Provincial Standard of the People's Republic of China

DB62/T 4554-2022 Pepper Variety Ruixue

Professional Standard - Light Industry

QB/T 1396-2024 Canned pepper
QB/T 4079-2025 Massage base oil ，Massage oil
QB/T 4079-2010 Massage base oil Massage oil

Group Standards of the People's Republic of China

T/TFHT C045-2020 Pepper Product Standard
T/XJY 2203-2023 Technology regulation for production of HN pepper sauce
T/HXSX 001-2021 Hexian pepper
T/CCIAS 026-2024 Horseradish sauce
T/SXS 170-2023 Chili oil
T/JLPRXH 6-2021 Horseradish Jade Fungus
T/XJY 0037-2023 Hunan Chili Chili Chili Stir-fried Pork with Chili Peppers
T/GZSX 087-2022 Zunyi pepper series products Pickled pepper
T/CSIQ 77002-2020 Determination of total capsaicinoid content and pungency degree gradation for spicy condiments
T/XJY 2306-2023 Pepper for stir-fried pork belly of HN peppers
T/GZSX 088-2022 Zunyi pepper series products? Dried pepper
T/CAAMM 47-2020 Chili Stalks Cutting Machine
T/XJY 0043-2023 Hunan pepper and white pepper production technical regulations
T/XJY 0041-2023 Hunan Chili Peppers - Technical Regulations for the Production of Chopped Chili Peppers
T/TSSP 011-2022 Green Chili Sauce
T/GZSX 089-2022 Zunyi pepper series products ??Chili powder
T/GZSX 090-2022 ?Ciba chilli
T/CCIAS 007-2020 Chilli liquid seasoning
T/CCIAS 025-2024 Chopped chili
T/GZSX 009-2016 Determination of Capsaicin and Dihydrocapsaicin in capsicum and its products HPLC fluorescence method
T/YNBX 156-2024 Cangyuan fresh peppers
T/CFAA 0004-2021 Paprika red raw material—Paprika pellet
T/XJY 0044-2023 Hunan Chili Peppers - Technical Regulations for the Production of Pickled Chili Peppers
T/YSIA 005-2023 GAOAN PEPPER
T/ZTNP 004-2022 Wenchang tribute pepper
T/CSPXH 003-2023 Chopped pepper stock
T/XJY 2205-2023 Code for processing of pickled HN pepper
T/SXS 169-2023 Sauce
T/CCIAS 019-2023 Chili garlic sauce
T/HXSX 001-2024 Hexian pepper
T/XJY 2202-2023 Code for production of HN chopped pepper
T/1YBLJ 1-2022 Yangbao pepper
T/XJY 2204-2023 Code for production of HN processed white pepper
T/QGCML 039-2020 chili products
T/JALNCP 0401-2022 Jinggang pepper
T/XJY 1101-2021 Hot pepper of Xiangjiangyuan
T/XJY 0042-2023 Hunan pepper and chili sauce production technical regulations
T/5115YBAPS 031-2022 Peppery chicken
T/GZSX 086-2022 Zunyi pepper series products Fried pepper sauce
T/GZSX 053-2019 Broad bean and Chili Sauce
T/GZLJ 1-2022 Guizhou Oil Chili
T/QDNSX 0002-2020 hand rub chili

Professional Standard - Supply and Marketing Cooperative

GH/T 1174-2017 dehydrated horseradish
GH/T 1175-2017 frozen horseradish
GH/T 1175-2021 Frozen horseradish
GH/T 1174-2021 Dehydrated horseradish

Shanxi Provincial Standard of the People's Republic of China

DB1409/T 17-2021 Technical specification for green prevention and control of pepper diseases and insect pests

Chongqing Provincial Food Standard of the People's Republic of China

DBS50/ 021-2014 spicy seasoning
DBS50/ 009-2012 Yubei Spicy Boiled Fish Cooking Technical Specifications

Hebei Provincial Standard of the People's Republic of China

DB13/T 5159-2019 Determination of trans-capsanthin content in capsanthin
DB13/T 245.1-1996 Pepper Variety Nong Le
DB/T1300 X14 2-1988 Chili oil
DB13/T 1357-2011 Geographical indication product Wangdu pepper

Hunan Provincial Standard of the People's Republic of China

DB43/T 276-2006 Sensory evaluation method for hotness of chili and chili products
DB43/ 230-2009 salted peppers

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 20293-2006 Fried pepper sauce
GB 10465-1989 dried chili
GB/T 21266-2007 Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products
GB/T 23183-2009 Chillies and capsicums powder
GB/T 21265-2007 Pungency degree sensory evaluation method for capsicum

Fujian Provincial Standard of the People's Republic of China

DB35/T 2134-2023 Technical regulations for the cultivation of highly spicy peppers

Xinjiang Provincial Standard of the People's Republic of China

DB65/T 2806-2007 Chili Paste Coneentrate
DB65/T 2687-2006 chili sauce
DB65/T 3519-2013 pepper harvester
DB65/T 2687-2009 Chili sauce

Professional Standard - Agriculture

UN/ECE STANDARD FFV-20:1996 horseradish
NY/T 3604-2020 Moringa leaf powder
FFV-20:1996 horseradish
NY/T 1070-2006 Chili paste
NY/T 3978-2021 Moringa oleifera leaf tea

Guangxi Provincial Standard of the People's Republic of China

DB45/T 2096-2019 Cultivation Technical Regulations of Pingla No.1 Pepper

Sichuan Provincial Standard of the People's Republic of China

DB51/T 816-2008 fresh pepper

Professional Standard - Business

SB/T 10163-1993 frozen horseradish
SB/T 10162-1993 dehydrated horseradish
SB/T 11192-2017 Chili oil

Professional Standard - Grain

LS/T 3268-2020 Moringa oleifera leaf powder

Chongqing Provincial Standard of the People's Republic of China

DB50/T 327-2009 spicy seasoning
DB50/T 870-2018 Spicy Quantification and Grading of Spicy Hot Pot Base

Inner Mongolia Provincial Standard of the People's Republic of China

DB15/T 2511.1-2022 Technical regulations for the cultivation of peppers in the open field Part 1: fresh peppers

Jilin Provincial Standard of the People's Republic of China

DB22/T 1757-2012 Geographical indication product Yanbian spicy cabbage (Yanbian Korean spicy cabbage)

Shaanxi Provincial Standard of the People's Republic of China

DB61/T 1142.52-2018 Chili Baojiao No. 12

Professional Standard - Machinery

JB/T 12825-2016 Pepper harvester

International Organization for Standardization (ISO)

ISO 972:1997 Chillies and capsicums, whole or ground (powdered) - Specification
ISO 7540:2020 Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
ISO 7543-1:1994 Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part 1: Spectrometric method
ISO 972:1985 Chillies and capsicums, whole or ground (powdered) — Specification
ISO 7540:2006 Ground paprika (Capsicum annuum L.) - Specification

The Standards, Productivity and Innovation Board

SS 487-2001 SPECIFICATION FOR Chillies and capsicums, whole or ground (powdered)
SS 340-1999 SPECIFICATION FOR Chilli sauce

Thai Industrial Standards Institute (TISI)

TIS 1176-1993 Nam phrik (chilli paste)
TIS 242-1990(en) CHILI SAUCE

Association Francaise de Normalisation

NF V32-065*NF ISO 972:1997 Chillies and capsicums, whole or ground (powdered). Specification.
NF V32-069*NF ISO 3513:1995 Chillies. Determination of scoville index.
NF V32-166:1985 Spices and condiments. Ground paprika ({Capsicum} {Annuum} {Linnaeus}). Specification.
NF V32-100:1982 SPICES. PIMENTO (ALLSPICE),WHOLE OR GROUND. SPECIFICATION.
NF ISO 972:1997 Hot peppers and hot peppers, whole or powdered - Specifications

The Directorate General of Specifications and Metrology (DGSM)

OS GSO 2459:2015 Red hot pepper paste (Harissa)
OS GSO ISO 7543-1:2014 Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
OS GSO 1800:2007 Mango Chutney

Gosstandart of Russia

GOST R 56557-2015 Spicy seasonings. Horseradish. Specifications
GOST R 55886-2013 Horse-radish. Specifications
GOST 34300-2017 Horse-radish. Specifications.

Magyar Szabványügyi Testület

MSZ 11894-1988 chili
MNOSZ 19946-1954 horseradish
MSZ 9681/8-1980 Testing of seasoning peppers. Capsaicin content detection
MSZ 17683-1964 Pepper Salad
MSZ 1823-1964 Vinegar Chili
MSZ 11851-1962 grass chili food
MNOSZ 19979-1955 red chili oil

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO 2459:2015 Red hot pepper paste (Harissa)
BH GSO 2705:2023 Moringa oil
BH GSO CODEX STAN 306:2022 Hot Sauce
BH GSO 1800:2015 Mango Chutney

Bureau of Indian Standards

IS 9345-1979 Specification for oleoresin capsicum (capsicum)
IS 15697-1-2006 Chillies and chilli oleoresins - Determination of total capsaicinoid contents-1 Spectrometric method
IS 15697-2-2006 Chillies and chilli oleoresins - Determination of total capsaicinoid contents-2 Method using high-performance liquid chromatography
IS 15699-2006 Ground (powdered) paprika (capsicum) annum linnaeus) - Microscopical examination
IS 2445-1984 Chili powder specifications

GCC Standardization Organization

GSO 2459:2015 Red hot pepper paste (Harissa)
GSO CODEX STAN 306:2021 Hot Sauce
GSO ISO 7543-1:2014 Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
GSO 2705:2022 Moringa oil
GSO ISO 7543-2:2014 Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography
GSO ISO 972:2015 Chillies and capsicums, whole or ground (powdered) -- Specification
GSO 2432:2021 Ground paprika -Specification
BH GSO CODEX STAN 294:2024 Gochujang Sauce

Spanish Association for Standardization (UNE)

UNE 34 029 chili
AENOR UNE 34072-2:1974 Canned peppers.
UNE-ISO 7543-1:2010 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method.
UNE-ISO 972:2009 Chillies and capsicums, whole or ground (powdered) -- Specification

Defense Logistics Agency

German Institute for Standardization

DIN 10234:2003 Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
DIN 10234:2003-02 Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
DIN 61570:1966 Button cards, button boxes; sizes

COMMISSION FOR THE STANDARDS, METROLOGY AND QUALITY OF VIETNAM (STAMEQ)

TCVN 2080-2007 Chillies and capsicums,whole or ground(powdered).Specification
TCVN 7397-2014 Chilli sauce

Korean Agency for Technology and Standards (KATS)

KS H 2120-2010 Gochujang
KS H 2157-2013 Red pepper ground
KS H 2157-1988 Red pepper ground
KS H 2120-2021 Gochujang
KS H 2157-2008 Red pepper ground
KS H 2120-2020 Gochujang
KS H 2185-2011 Red pepper seed oil
KS H 2157-2018 Red pepper ground
KS H 2185-2021 Red pepper seed oil
KS H 2185-2016 Red pepper seed oil

National Standardisation Body (ASRO)

STAS 1793-1985 PAPRIKA

Indonesia Standards

SNI 4480:2016 Chili pepper
SNI 3721:2022 Serbuk kelantang
SNI 01-2976-2006 Chilli (red pepper) sauce
SNI 3389:2023 Cabai kering
SNI 8433:2018 Lada bubuk
SNI 01-4480-1998 Fresh red chillies

Czech Standards Institute (UNMZ)

CSN 58 0511-1963 Ground cayenne pepper. Standard of quality
CSN ON 56 9234-1967 pickled peppers
CSN 46 3156-1996 Sweet peppers
CSN 46 4421-1982 Red pepper fruits
CSN ON 56 9248-1967 Sterilized peppers
CSN ON 56 9215-1967 Sterilized peppers
CSN ON 56 9217-1967 Sterilized Sweet Chili Peppers

Tanzania Bureau of Standards

TZS 31-1979 Tanzania Standard Chillies and capsicums (Whole and ground)

British Standards Institution (BSI)

BS 5048:1974 Specification for chillies and capsicums (whole and ground)

Food and Agriculture Organization of the United Nations (FAO)

CODEX STAN 308-2011 Regional Standard for Harissa (Red Hot Pepper Paste)
CODEX STAN 308R-2011(En) Regional Standard for Chili Sauce (Red Chili Sauce) (Near East)
CODEX STAN 307-2011 Standard for Chilli Peppers

Swedish Institute for Standards

SS-EN ISO 7540:2020 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)

Türk Standardları Enstitüsü

TS 2419-1976 Ground Red Pepper

Standards Institution of Israel

S.I.468-1962 GROUND PAPRIKA

Fondo para la Normalización y Certificación de la Calidad Venezuela, République bolivarienne du

NORVEN 48 spicy condiments

Malaysia Standards

MS 894-1984 Fresh pepper specifications