how about pepper

how about pepper, Total:120 items.

The international standard classification for "how about pepper" includes: Spices and condiments , Essential oils , Spices and condiments. Food additives .

The Chinese standard classification for "how about pepper" includes: Aromatics, seasoner crop and product , Seed and seeding , Flavoring materials , Fragrances and flavors .

Taiwan Provincial Standard of the People's Republic of China

CNS 6503-1997 Black pepper and white pepper whole and ground

Professional Standard - Agriculture

NY/T 455-2001 Pepper[ISO 959-1: 1989, Pepper (piper nigrum Linnaeus), whole or ground - Specification - Part 1: Black pepper, MOD;ISO 959-2: 1989, Pepper (piper nigrum Linnaeus), whole of ground - Sp
NY/T 360-1999 Pepper - Cutting-grafting
NY/T 969-2013 Culture technique rules for pepper
NY/T 969-2025 Horticultural Technical Specifications for Pepper
NY/T 969-2006 Technical rules for pepper cultivation
127药典第一增补本-2010 A revised variety of pepper

Group Standards of the People's Republic of China

T/CFNA 6502-2024 Determination of piperine content in pepper and its products
T/CFNA 6513-2022 Light Berries Test Method in Black/White Pepper
T/CFNA 6114-2020 White Pepper
T/SDAS 297-2021 black and white pepper extract
T/CAMDA 20-2023 Pepper primary processing machinery Peppercorns-steaming machine
T/ZCCIDF 0002-2023 Pepper soaked oystets
T/CAMDA 22-2023 Pepper primary processing machinery Pepper peeling machine
T/CAMDA 19-2023 Pepper primary processing machinery Fresh pepper threshing machine
T/HNHJXH 3-2024 Dapo Pepper Traceability Standards
T/ZSGTS 367-2023 Xiangshan quality white pepper
T/CAMDA 21-2023 Pepper primary processing machinery（Supporting） Peppercorn cooked steam generator
T/CFNA 6113-2020 Black Pepper
T/QHNY 0002-2023 Qionghai pepper

Hainan Provincial Standard of the People's Republic of China

DB46/T 33-2004 Pepper ground
DB46/T 24-2012 Pepper Cultivation Technical Regulations
DB46/T 24-2002 Culture Technigue Rules for Pepper

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

GB/T 7900-2018 White pepper
GB/T 7901-2018 Black pepper
GB/T 30386-2013 Peppercorns in brine
GB/T 30384-2013 Dehydrated green pepper
GB/T 7901-1987 Black pepper
GB/T 7900-2008 White pepper
GB/T 7901-2008 Black pepper
GB/T 7900-1987 White pepper

Professional Standard - Light Industry

QB/T 4245-2011 Piperonyl acetone
QB/T 1788-2014 Heliotropin(Piperonal)

Guangdong Provincial Standard of the People's Republic of China

DB44/T 955-2011 Paprika sea bream

Professional Standard - Commodity Inspection

SN/T 1351-2004 Rules for the inspection of pepper ground for export

International Organization for Standardization (ISO)

ISO 959-1:1989 Pepper (Piper nigrum Linnaeus), whole or ground; specification; part 1: black pepper
ISO 959-2:1989 Pepper (Piper nigrum Linnaeus), whole or ground; specifications; part 2: white pepper
ISO 959-2:1998 Pepper (Piper nigrum L.), whole or ground - Specification - Part 2: White pepper
ISO 959-1:1998 Pepper (Piper nigrum L.), whole or ground - Specification - Part 1: Black pepper
ISO 11027:1993 Pepper an pepper oleoresins; determination of piperine content; method using high-performance liquid chromatography
ISO 5564:1982 Black pepper and white pepper, whole or ground; Determination of piperine content; Spectrophotometric method
ISO 3061:1979 Oil of black pepper
ISO 959-1 Pepper (Piper nigrum L.), whole or ground - Specification - Part 1: Black pepper
ISO 10621:1997 Dehydrated green pepper (Piper nigrum L.) - Specification
ISO 3061:2008 Oil of black pepper (Piper nigrum L.)
ISO/R 959:1969 Spices and condiments — Black pepper and white pepper, whole and ground — Specification

IL-SII

S.I.408-1967 BLACK AND WHITE PEPPER

VN-TCVN

TCVN 7036-2008 Black pepper (piper nigrum L.).Specification
TCVN 7037-2002 White pepper (Piper nigrum L.).Specification

TZ-TBS

TZS 30-1979 Tanzania Standard Black pepper and white pepper (whole and ground)

RO-ASRO

STAS 9763/7-1986 Condiments BLACK PEPPER AND WHITE PEPPER

Association Francaise de Normalisation

NF V32-078:2000 Black pepper and white pepper (Piper nigrum L.), whole or ground - Determination of alcaloids (expressed as piperine) - Spectrometric method.
NF V32-078:1982 SPICES AND CONDIMENTS. BLACK PEPPER AND WHITE PEPPER,WHOLE OR GROUND. DETERMINATION OF PIPERINE CONTENT. SPECTROPHOTOMETRIC METHOD.
NF V32-074:1988 SPICES AND CONDIMENTS. WHITE PEPPER (PIPER NIGRUM LINNAEUS). SPECIFICATIONS.
NF ISO 959-1:1998 Pepper (Piper nigrum L.), whole or ground - Specifications - Part 1: Black pepper
NF ISO 959-2:1998 Pepper (Piper nigrum L.), whole or ground - Specifications - Part 2: White pepper
NF V32-075-1*NF ISO 959-1:1998 Pepper (Piper nigrum L.), whole or ground. Specification. Part 1 : black pepper.
NF V32-075-2*NF ISO 959-2:1998 Pepper (Piper nigrum L.), whole or ground. . Specification. . Part 2 : white pepper.
NF V32-079:1990 Spices and condiments. Whole or ground pepper and pepper oleoresin. Determination of piperine content by high performance liquid chromatography.
NF T75-216*NF ISO 3061:2008 Oil of black pepper (Piper nigrum L.)
NF ISO 3061:2008 Black pepper essential oil (Piper nigrum L.)

Spanish Association for Standardization (UNE)

AENOR UNE 34029:1956 Peppers.
UNE 34072-2:1974 PEPPER PRESERVES
UNE-ISO 5564:2010 Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method.
UNE-ISO 11027:2011 Pepper and pepper oleoresins. Determination of piperine content. Method using high-performance liquid chromatography.
UNE-ISO 959-2:2009 Pepper (Piper nigrum L.) whole or ground. Specification. Part 2:White pepper.
UNE-ISO 959-1:2009 Pepper (Piper nigrum L.) whole or ground. Specification. Partie 1: Black pepper.

SG-SPRING SG

SS 315-1986 SPECIFICATION FOR Black Pepper And White Pepper (Whole And Ground)

German Institute for Standardization

DIN 10235:1999 Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)
DIN 10235:1999-09 Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)

Indonesia Standards

SNI 0004-2013 White Pepper
SNI 01-0004-1995 White pepper
SNI 01-0005-1995 Black pepper
SNI 0005-2013 Black pepper
SNI 01-3717-1995 White pepper powder
SNI 01-3716-1995 Black pepper powder
SNI 0004 AMD 1-2015 Lada putih AMANDEMEN 1
SNI 01-0025-1987 Black pepper oleoresin

NL-NEN

NEN 5901-1970 Spfces. (/hole and ground black and white pepper

TH-TISI

TIS 297-2013 Pepper
TIS 297-1986(en) THAI INDUSTRIAL STANDARD FOR BLACK PEPPER AND WHITE PEPPER

Gosstandart of Russia

GOST 29050-1991 Spices. Black and white pepper. Specifications

GCC Standardization Organization

GSO 717:2015 BLACK PEPPER, WHOLE OR GRAND
GSO ISO 5564:1997 BLACK PEPPER AND WHITE PEPPER, WHOLE OR GROUND - DETERMINATION OF PIPERINE CONTENT – SPECTROPHOTOMETRIC METHOD
GSO 1802:2012 Oil of black pepper
GSO ISO 959-1:2016 Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 1: Black pepper
GSO ISO 959-2:2016 Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper

Bureau of Indian Standards

IS 15695-2006 Pepper and pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography
IS 16360-2017 Black Pepper and White Pepper, Whole or Ground - Determination of Piperine Content - Spectrophotometric Method
IS 1798-2022 SPICES AND CONDIMENTS BLACK PEPPER WHOLE AND GROUND SPECIFICATION
IS 15136-2002 Oil of Basil, Methylchavicol Type

British Standards Institution (BSI)

25/30502206 DC BS ISO 11027 Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
BS 4595:1970 Specification for black pepper and white pepper (whole and ground)
BS ISO 3061:2008 Oil of black pepper (Piper nigrum L.)
BS 7087-1:1989 Herbs and spices ready for food use-Specification for black and white pepper (whole and ground)
25/30502183 DC BS ISO 959-2 Pepper (Piper nigrum L.), whole or ground - Specification - Part 2: White pepper
25/30502180 DC BS ISO 959-1 Pepper (Piper nigrum L.), whole or ground. Specification - Part 1: Black pepper

Korean Agency for Technology and Standards (KATS)

KS H ISO 3061-2011(2021) Oil of black pepper (Piper nigrum L.)
KS H 2157-2021 Red pepper ground
KS H ISO 3061-2021 Oil of black pepper (Piper nigrum L.)
KS H ISO 3061-2011(2016) Oil of black pepper (Piper nigrum L.)
KS H ISO 3061:2011 Oil of black pepper (Piper nigrum L.)

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO 1802:2013 Oil of black pepper
BH GSO ISO 959-2:2017 Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper
BH GSO ISO 959-1:2017 Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 1: Black pepper
BH GSO 718:2015 WHITE PEPPER, WHOLE OR GRAND
BH GSO 717:2015 BLACK PEPPER, WHOLE OR GRAND

The Directorate General of Specifications and Metrology (DGSM)

OS GSO ISO 5564:1997 BLACK PEPPER AND WHITE PEPPER, WHOLE OR GROUND - DETERMINATION OF PIPERINE CONTENT – SPECTROPHOTOMETRIC METHOD
OS GSO 1802:2012 Oil of black pepper
OS GSO ISO 959-1:2016 Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 1: Black pepper
OS GSO ISO 959-2:2016 Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper
OS GSO 718:2015 WHITE PEPPER, WHOLE OR GRAND

Magyar Szabványügyi Testület

MSZ 20638-1980 condiments, black pepper
MSZ 20613-1957 Pepper-based seasoning mix

CZ-CSN

CSN ON 56 7037-1967 Pepper liqueur 30%*)
CSN 58 0511 Z3-1999 pepper. Quality Standard

TR-TSE

TS 2290-1976 BLACK PEPPER IVVHOLE AND GROUND)

Lithuanian Standards Office

LST ISO 959-1:2004 Pepper (Piper nigrum L.), whole or ground. Specification. Part 1: Black pepper (idt ISO 959-1:1998)
LST ISO 959-2:2004 Pepper (Piper nigrum L.), whole or ground. Specification. Part 2: White pepper (idt ISO 959-2:1998)

IN-BIS

IS 5832-1984 Specification for black pepper oleoresin

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