Four grade chili

Four grade chili, Total:288 items.

The international standard classification for "Four grade chili" includes: Geology. Meteorology. Hydrology , Sensory analysis , Spices and condiments. Food additives , Spices and condiments , Farming and forestry in general , Food additives , Vegetables and derived products , Fruits. Vegetables , Fruits. Vegetables and derived products in general , Protection against crime .

The Chinese standard classification for "Four grade chili" includes: Agricultural meteorology , Basic standards and general methods , Aromatics, seasoner crop and product , Flavoring materials , Agriculture and forestry technology , Natural food additives , Melon, fruit and vegetable planting and product , Vegetable processing and products , Crime judging technology , Canned vegetable .

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

GB 10783-1996 Food additive --Paprika red
GB 10465-1989 dried chili
GB/T 30389-2013 Chillies and Chilli Oleoresins - Determination of Total Capsaicinoid Content - Spectrophotometric Methods
GB/T 20293-2006 Fried pepper sauce
GB/Z 26583-2011 Production technical practice for chili pepper
GB/T 21265-2007 Pungency degree sensory evaluation method for capsicum
GB/T 30382-2013 Chillies(whole or ground)
GB/T 34965-2017 Grade of chilling injury to capsicum
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 30388-2013 Chillies and chilli oleoresins—Determination of total capsaicinoid content—Method using HPLC

Professional Standard - Agriculture

JB/T 14757-2024 chili stalks cutting machine
明白纸-5 Pepper Cultivation Technique
DBN6528/T 110-2013 Grading of capsicum plug seedlings for pollution-free agricultural product processing
NY/T 3610-2020 Quality grades of dried hot peppers
QB/T 1396-2024 Canned pepper
NY/T 944-2006 Grades and specifications of chillies
589药典一部-2010 Fourteen paintings of medicinal herbs and decoction pieces chili
511兽药典二部-2015 Product Name Catalog Medicinal Materials and Pieces Fourteen Paintings Pepper
NY/T 1070-2006 Chili paste
NY 5229-2004 Pollution-free food. Dried chilli
589药典一部-2015 Fourteen paintings of medicinal herbs and decoction pieces chili
151药典第一增补本-2010 A revised variety of pepper
589药典一部-2020 Fourteen paintings of medicinal herbs and decoction pieces chili

Group Standards of the People's Republic of China

T/XJY 1101-2021 Hot pepper of Xiangjiangyuan
T/ZZQJ 001-2023 Firstborn Pepper Grade Standard
T/XJY 0044-2023 Hunan Chili Peppers - Technical Regulations for the Production of Pickled Chili Peppers
T/CAAMM 47-2020 Chili Stalks Cutting Machine
T/GSZZ 004-2023 Wrinkled pepper quality grade
T/CSPXH 003-2023 Chopped pepper stock
T/TSSP 011-2022 Green Chili Sauce
T/GZSX 053-2019 Broad bean and Chili Sauce
T/KYFX 13-2022 Kaiyang Ecological Selenium-enriched Pepper
T/NJXH 0005-2020 "Pepper Pepper Rod Separation Complete Equipment" group standard
T/GZSX 086-2022 Zunyi pepper series products Fried pepper sauce
T/XJY 2204-2023 Code for production of HN processed white pepper
T/LSTS 0004-2023 Lingshui yellow lantern pepper
T/JALNCP 0401-2022 Jinggang pepper
T/XJY 1101-2022 Hot pepper of Xiangjiangyuan
T/XJY 2205-2023 Code for processing of pickled HN pepper
T/GZSX 009-2016 Determination of Capsaicin and Dihydrocapsaicin in capsicum and its products HPLC fluorescence method
T/GZLJ 2-2022 Guizhou bad pepper
T/JXXCCY 001-2024 Selenium-rich Ningdu pepper
T/XJY 0037-2023 Hunan Chili Chili Chili Stir-fried Pork with Chili Peppers
T/XJY 0038-2023 Hunan chili pepper fish head with chopped pepper
T/GZSX 051-2019 Pickled Chili Products
T/CFAA 0008-2024 Determination of Capsaicin in Chili Red by HPLC
T/XJY 0004-2023 Xiangjiangyuan pepper
T/GZLJ 1-2022 Guizhou Oil Chili
T/XJY 0043-2023 Hunan pepper and white pepper production technical regulations
T/QGCML 039-2020 chili products
T/HXSX 001-2021 Hexian pepper
T/XJY 2306-2023 Pepper for stir-fried pork belly of HN peppers
T/YNBX 156-2024 Cangyuan fresh peppers
T/TFHT C045-2020 Pepper Product Standard
T/XJY 0042-2023 Hunan pepper and chili sauce production technical regulations
T/ZTNP 004-2022 Wenchang tribute pepper
T/ZSGTS 448-2023 Xiangshan Chili Sauce
T/XJY 2202-2023 Code for production of HN chopped pepper
T/XJY 2307-2023 Chopped pepper for steamed fish head of HN pepper
T/CSIQ 77002-2020 Determination of total capsaicinoid content and pungency degree gradation for spicy condiments
T/LTXH 058-2023 Capsicum product standard
T/HXSX 001-2024 Hexian pepper
T/SNX 6-2020 Suining fresh pepper (fresh pepper)
T/GZSX 088-2022 Zunyi pepper series products? Dried pepper
T/CFNA 6122-2024 Dried chili pepper and its products
T/CYSC 132-2021 Jinsha Pepper Group Standard
T/QDNSX 0002-2020 hand rub chili
T/1YBLJ 1-2022 Yangbao pepper
T/GXAS 025-2019 Longlin Lajiaogu
T/GZSX 090-2022 ?Ciba chilli
T/YZZYV P002-2023 Yongzhou wild pepper
T/GZSX 089-2022 Zunyi pepper series products ??Chili powder
T/GZSX 087-2022 Zunyi pepper series products Pickled pepper
T/CFAA 0004-2021 Paprika red raw material—Paprika pellet
T/XJY 0041-2023 Hunan Chili Peppers - Technical Regulations for the Production of Chopped Chili Peppers
T/XJY 2203-2023 Technology regulation for production of HN pepper sauce

Guizhou Provincial Standard of the People's Republic of China

DB52/T 462-2004 Premium Dried Chilli
DB52/ 455-2004 capsaicin crystals
DB52/T 977-2014 Guizhou pepper
DB52/T 978.1-2020 Guizhou Dried Chili Part 1: Chaotian Pepper Dried Chili
DB52/T 982-2015 Technical regulations for processing fermented chili paste and bad chili
DB52/T 1850-2024 Determination and classification of the spiciness of chili peppers
DB52/T 978-2014 Guizhou dried chili
DB52/T 978.2-2020 Guizhou Dried Chili Part 2: Dried Chili Pepper

Fujian Provincial Standard of the People's Republic of China

DB35/T 2202-2024 Quality grading of hot chili peppers
DB35/T 2134-2023 Technical regulations for the cultivation of highly spicy peppers

Professional Standard - Business

SB/T 10452-2007 The grading of purchase and sale of long pepper
SB/T 11192-2017 Chili oil
SB/T 10967-2013 Specification of circulation for dried chilies

Taiwan Provincial Standard of the People's Republic of China

CNS 2123-1982 Grades of Hot Pepper (Pungent Pepper, for Taiwan Area)
CNS 8734-1982 Spices and Condiments Hot Pepper Whole and Ground Specification

Shaanxi Provincial Standard of the People's Republic of China

DB61/T 1142.55-2018 Chilli Shaanxi Pepper 2012
DB61/T-50~59-1992 Composite Standard for Pepper
DB61/T 1142.52-2018 Chili Baojiao No. 12
DB61/T 1142.54-2018 Chilli Shanzao Red
DB61/T 1142.53-2018 Chili Baojiao No. 11
DB61/T 1142.50-2018 Chili Baojiao No. 10
DB61/T 1142.51-2018 Chili Baojiao No. 2

Hunan Provincial Standard of the People's Republic of China

DB43/T 316-2006 Pepper Cultivation Technical Regulations
DB43/ 230-2009 salted peppers
DB43/T 276-2006 Sensory evaluation method for hotness of chili and chili products
DB43/T 1240-2016 low light resistant pepper varieties

Jilin Provincial Standard of the People's Republic of China

DB22/T 2545-2016 Chili variety Jijiao No. 15
DB22/T 1147-2009 Jijiao No. 8 Pepper
DB22/T 2866-2018 Chili variety Jijiao No. 16
DB22/T 2867-2018 Chili variety Jijiao No. 18

Xinjiang Provincial Standard of the People's Republic of China

DB6528/T 110-2023 Quality classification of pepper plug seedlings for processing
DB65/T 2687-2006 chili sauce
DB65/T 2687-2009 Chili sauce
DB65/T 3519-2013 pepper harvester
DB65/T 2806-2007 Chili Paste Coneentrate

Sichuan Provincial Standard of the People's Republic of China

DB51/T 816-2008 fresh pepper

Hebei Provincial Standard of the People's Republic of China

DB13/T 245.5-1996 Chili variety Jijiao No.3
DB13/ 5-1991 food additive paprika
DB13/T 245.2-1996 Pepper Variety Zhongjiao No.4
DB/T1300 X14 2-1988 Chili oil
DB13/T 5159-2019 Determination of trans-capsanthin content in capsanthin
DB1302/T 120-1999 Chili Pepper Varieties (Korean Superstar)
DB13/T 245.1-1996 Pepper Variety Nong Le
DB13/T 245.3-1996 Pepper Variety Zhongjiao No. 7
DB1302/T 122-1999 Technical regulations for pepper cultivation
DB13/T 245.4-1996 Chili variety Jijiao No. 2

Anhui Provincial Standard of the People's Republic of China

DB34/T 112.1-1995 Chili Pepper
DB34/T 112.2-1995 Hybrid Pepper Combination Zhufeng Zaojiao
DB34/T 563-2018 Green Food (Grade A) Pepper Production Technical Regulations
DB34/T 563-2005 Green food (grade A) pepper production technical regulations
DB34/T 112.3-1995 Hybrid Pepper Combination Wanjiao No.1

Gansu Provincial Standard of the People's Republic of China

DB62/T 445-1995 Pepper Variety Lanjiao No. 2
DB62/T 2562-2015 Pepper Cheeti Sorting Machine
DB62/T 2895-2018 Chilli variety Changfeng
DB62/T 747-2001 Pepper Variety Liangjiao No. 2
DB62/T 745-2001 Pepper Variety Longjiao No. 2
DB62/T 536-1998 Pepper Variety Longmian No.1
DB62/T 2896-2018 Chili Variety Changmei
DB62/T 2900-2018 Red Sword Pepper
DB62/T 4809-2023 Chili variety Wanjiahong
DB62/T 619-1999 Pepper Variety Liangjiao No.1
DB62/T 746-2001 Pepper Variety Lanjiao No.3
DB62/T 2899-2018 Hongnong Jiangjiao
DB62/T 2901-2018 Pepper varieties red all over the ground
DB62/T 2894-2018 Pepper Variety Jiaomei
DB62/T 4896-2024 Chili pepper variety Wanjiahong
DB62/T 4554-2022 Pepper Variety Ruixue
DB62/T 4384-2021 Chili Variety Su Wuhong
DB62/T 1629-2007 Crop Variety Pepper Hybrid Minxin Zaojiao
DB62/T 4164-2020 Chili variety Jiujiao No.1
DB62/T 444-1995 Pepper Variety Lanjiao No.1

Ningxia Provincial Standard of the People's Republic of China

DB64/T 1453-2017 Pepper Variety Weijiao No.4
DB64/T 1636-2019 Technical Regulations for the Production of Green Food (Grade A) Sandy Spicy (Sweet) Peppers
DB64/T 1451-2017 Pepper Variety Weijiao No.1
DB64/T 732-2011 Green Food (Grade A) Pepper Cultivation Technical Regulations in the Open Field
DB64/T 1454-2017 Pepper Variety Ningjiao No.1
DB64/T 1452-2017 Pepper Variety Weijiao No. 2

Qinghai Provincial Standard of the People's Republic of China

DB63/T 320-1998 Xunhua line pepper varieties
DB63/T 265-1996 Ledu long pepper varieties
DB63/T 1091-2012 Chili Green Line Pepper No. 2

Jiangsu Provincial Standard of the People's Republic of China

DB32/T 2990-2016 Pepper Variety Sucaijiao No.1
DB32/T 2809-2015 Pepper Variety Tongyan No.4
DB32/T 3284-2017 Pepper Variety Sujiao No.17
DB32/T 2985-2016 Pepper Variety Sujiao No. 15
DB32/T 3227-2017 'Yangtze 1' Pepper Variety
DB32/T 2116-2012 "Tongyan No. 2" Pepper Variety
DB32/T 2115-2012 "Tongyan No. 3" Pepper Variety

Professional Standard - Machinery

JB/T 12825-2016 Pepper harvester

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

Hainan Provincial Standard of the People's Republic of China

DB46/T 70-2012 Yellow Lantern Peppers
DB46/T 92-2007 Yellow Lantern Cayenne Catsup
DB46/T 70-2006 The Yellow-lantern Pepper

Professional Standard - Public Safety Standards

GA/T 1652-2019 Forensic sciences-Examination methods for capsaicin，dihydrocapsaicin and nonivamide in vegetable oils-LC-MS
GA 1182-2014 synthetic capsaicin

Guangdong Provincial Standard of the People's Republic of China

DB4407/T 61-2020 Pepper Production Technical Regulations
DB44/T 2207-2019 Technical Regulations for Identification of Pepper Varieties Resistance to Pepper Vein Mottle Virus

Shandong Provincial Standard of the People's Republic of China

DB37/T 647-2006 Yidu Dried Red Pepper
DB37/T 3439.98-2018 Stir-fried eight-striped octopus with pepper in Shandong cuisine

Guangxi Provincial Standard of the People's Republic of China

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

Shanxi Provincial Standard of the People's Republic of China

DB14/T 1709-2018 Classification of Chilling Injury Levels of Facility Tomatoes, Cucumbers and Peppers
DB14/T 1709-2025 Classification of chilling damage to greenhouse tomatoes, cucumbers and peppers

Professional Standard - Light Industry

QB 1396-1991 Canned Sweet Red Pimento Pickles
QB/T 1396-1991 Canned sweet red pimento pickles

Jiangxi Provincial Standard of the People's Republic of China

DB36/T 465-2005 Pollution-free food chili

Hubei Provincial Standard of the People's Republic of China

DB4203/T 172-2020 Pepper Production Technical Regulations

Xizang Provincial Standard of the People's Republic of China

DB5404/T 0017-2024 Lang County pepper planting regulations

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
ISO 7543-2:1993 Chillies and chilli oleoresins; determination of total capsaicinoid content; part 2: method using high-performance liquid chromatography
ISO 7540:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus); Specification

SG-SPRING SG

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

TZ-TBS

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

IN-BIS

IS 9345-1979 Specification for oleoresin capsicum (capsicum)
IS 2445-1984 Chili powder specifications
IS 4235-1967 Fresh pepper specifications
IS 2322-1984 Whole pepper specifications
IS 13663-1993 Chilli oleoresin. Specification

Association Francaise de Normalisation

NF V32-065*NF ISO 972:1997 Chillies and capsicums, whole or ground (powdered). Specification.
NF V32-100:1982 SPICES. PIMENTO (ALLSPICE),WHOLE OR GROUND. SPECIFICATION.
NF V32-166:1985 Spices and condiments. Ground paprika ({Capsicum} {Annuum} {Linnaeus}). Specification.
NF ISO 972:1997 Piments dits "piments enragés" et piments forts, entiers ou en poudre - Spécifications.
NF V32-166:2010 Ground paprika (Capsicum annuum L.) - Specification.
NF V32-069*NF ISO 3513:1995 Chillies. Determination of scoville index.
NF V32-070-1*NF ISO 7543-1:1995 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1 : spectrometric method.
NF V32-166:2007 Ground paprika (Capsicum annuum L.) - Specification.
NF ISO 7543-1:1995 Chili peppers and their oleoresins - Determination of the total capsaicinoid content - Part 1: spectrometry method

VN-TCVN

TCVN 2080-2007 Chillies and capsicums,whole or ground(powdered).Specification
TCVN 7397-2014 Chilli sauce
TCVN 7397-2004 Chilli sauce.Technical requirements

Magyar Szabványügyi Testület

MSZ 11894-1988 chili
MSZ 9681/8-1980 Testing of seasoning peppers. Capsaicin content detection
MSZ 1823-1964 Vinegar Chili
MSZ 17683-1964 Pepper Salad
MNOSZ 19979-1955 red chili oil
MSZ 11851-1962 grass chili food
MSZ 7831-1961 Fast selling. green pepper
MSZ 10127-1964 Vegetables and peppers

Spanish Association for Standardization (UNE)

UNE 34 029 chili
UNE-ISO 7543-1:2010 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method.
AENOR UNE 34072-2:1974 Canned peppers.
UNE-ISO 972:2009 Chillies and capsicums, whole or ground (powdered) -- Specification
UNE-ISO 7543-2:2011 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 2: Method using high performance liquid chromatography.

Bureau of Indian Standards

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 2322-2023 Spices And Condiments Chillies Whole And Ground Powdered Specification

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 EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010

British Standards Institution (BSI)

BS 5048:1974 Specification for chillies and capsicums (whole and ground)
BS EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification
BS EN ISO 7540:2006 Ground paprika (Capsicum annuum L.). Specification
BS ISO 7540:2006 Ground paprika (Capsicum annuum L.). Specification

RO-ASRO

STAS 1793-1985 PAPRIKA

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 2157-2008 Red pepper ground
KS H 2120-2020 Gochujang
KS H 2185-2011 Red pepper seed oil
KS H 2185-2016 Red pepper seed oil
KS H 2157-2018 Red pepper ground
KS H 2185-2021 Red pepper seed oil
KS H 2156-1998 Testing methods for ground red pepper

CZ-CSN

CSN ON 56 9234-1967 pickled peppers
CSN 46 3156-1996 Sweet peppers
CSN 46 4421-1982 Red pepper fruits
CSN ON 56 9215-1967 Sterilized peppers
CSN ON 56 9248-1967 Sterilized peppers
CSN ON 56 9217-1967 Sterilized Sweet Chili Peppers
CSN ON 56 9218-1967 Sterilized Pepper Salad
CSN ON 57 7846-1964 Boiled peppers with meat in tomato sauce

Defense Logistics Agency

DLA A-A-20097 E-2005 HOT SAUCE

TH-TISI

TIS 242-1990(en) CHILI SAUCE
TIS 1176-1993 Nam phrik (chilli paste)
TIS 456-1983 Standard for dried chillies

IX-FAO

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

The Directorate General of Specifications and Metrology (DGSM)

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

Indonesia Standards

SNI 01-2976-2006 Chilli (red pepper) sauce
SNI 01-4480-1998 Fresh red chillies

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)

GCC Standardization Organization

GSO ISO 7543-1:2014 Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
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 ISO 11027:2015 Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography
BH GSO CODEX STAN 294:2024 Gochujang Sauce
GSO 2432:2021 Ground paprika -Specification
GSO 2459:2015 Red hot pepper paste (Harissa)

TR-TSE

TS 2419-1976 Ground Red Pepper

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO 2459:2015 Red hot pepper paste (Harissa)
BH GSO 2432:2022 Ground paprika -Specification
BH GSO ISO 972:2016 Chillies and capsicums, whole or ground (powdered) -- Specification

IL-SII

S.I.468-1962 GROUND PAPRIKA

Gosstandart of Russia

GOST 29053-1991 Spices. Chilli or capsicum paprika ground. Specification
GOST 34269-2017 Fresh Chilli peppers. Specifications

Malaysia Standards

MS 894-1984 Fresh pepper specifications

ET-QSAE

ES 456-2000 Specifications for pepper seeds

Danish Standards Foundation

DANSK DS/ISO 7540:2020 Spices and condiments – Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) – Specifications
DS/EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification

European Committee for Standardization (CEN)

EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification
EN ISO 7540:2020 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)

U.S. Military Regulations and Norms

ARMY MIL-C-44468 NOTICE 1-1997 CHILI CON CARNE, WITHOUT BEANS, CANNED

Ente Nazionale Italiano di Unificazione

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