Chili powder quality

Chili powder quality, Total:98 items.

The international standard classification for "Chili powder quality" includes: Spices and condiments. Food additives , Spices and condiments , Sensory analysis .

The Chinese standard classification for "Chili powder quality" includes: Aromatics, seasoner crop and product , Flavoring materials , Basic standards and general methods .

Guizhou Provincial Standard of the People's Republic of China

DB52/ 457-2004 Quality and safety standards for fermented chili products
DB52/T 978.1-2020 Guizhou Dried Chili Part 1: Chaotian Pepper Dried Chili
DB52/T 462-2004 Premium Dried Chilli
DB52/ 458-2004 Quality and safety standard for paprika
DB52/ 456-2004 Quality and Safety Standards for Guizhou Pepper Oil

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

GB/T 22299-2008 Ground paprika—Determination of total natural colouring matter content
GB/T 32731-2016 Ground paprika - Microscopical examination
GB/T 23183-2009 Chillies and capsicums powder
GB/T 30382-2013 Chillies(whole or ground)
GB/T 21266-2007 Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products

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

DBS52/ 011-2016 Food Safety Local Standard Guizhou Chili Noodles

Taiwan Provincial Standard of the People's Republic of China

CNS 8734-1982 Spices and Condiments Hot Pepper Whole and Ground Specification

Group Standards of the People's Republic of China

T/XJY 0037-2023 Hunan Chili Chili Chili Stir-fried Pork with Chili Peppers
T/CSIQ 77002-2020 Determination of total capsaicinoid content and pungency degree gradation for spicy condiments
T/GSZZ 004-2023 Wrinkled pepper quality grade
T/XJY 2306-2023 Pepper for stir-fried pork belly of HN peppers
T/CFAA 0004-2021 Paprika red raw material—Paprika pellet
T/IMAS 081-2024 Code of practice for "Red Lantern" chilli powder in Tuoxian

农业农村部

NY/T 3610-2020 Quality grades of dried hot peppers

Xinjiang Provincial Standard of the People's Republic of China

DB6528/T 110-2023 Quality classification of pepper plug seedlings for processing

Hebei Provincial Standard of the People's Republic of China

DB13/T 5159-2019 Determination of trans-capsanthin content in capsanthin

Hunan Provincial Standard of the People's Republic of China

DB43/T 2172-2021 Technical Regulations for Seed Production of Capsicum Pollinated by Wall Bees

Shaanxi Provincial Standard of the People's Republic of China

DB61/T 1142.52-2018 Chili Baojiao No. 12
DB61/T 1142.55-2018 Chilli Shaanxi Pepper 2012

SG-SPRING SG

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

International Organization for Standardization (ISO)

ISO 972:1997 Chillies and capsicums, whole or ground (powdered) - Specification
ISO 7540:2006 Ground paprika (Capsicum annuum L.) - Specification
ISO 972:1985 Chillies and capsicums, whole or ground (powdered) — Specification
ISO 7540:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus); Specification
ISO 7541:1989 Ground (powdered) parika; determination of total natural colouring matter content
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 7542:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus); Microscopical examination

German Institute for Standardization

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 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 EN ISO 7540:2020-11 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020); German version EN ISO 7540:2020
DIN EN ISO 7541:2010 Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version EN ISO 7541:2010
DIN EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010

TR-TSE

TS 2419-1976 Ground Red Pepper

GSO

GSO 2432:2021 Ground paprika -Specification
GSO ISO 972:2015 Chillies and capsicums, whole or ground (powdered) -- Specification
BH GSO 2432:2022 Ground paprika -Specification
GSO ISO 7541:2015 Ground (powdered) paprika -- Determination of total natural colouring matter content
OS GSO ISO 7541:2015 Ground (powdered) paprika -- Determination of total natural colouring matter content
BH GSO ISO 7541:2016 Ground (powdered) paprika -- Determination of total natural colouring matter content
BH GSO ISO 972:2016 Chillies and capsicums, whole or ground (powdered) -- Specification
OS GSO ISO 972:2015 Chillies and capsicums, whole or ground (powdered) -- Specification
OS GSO ISO 7543-1:2014 Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
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 7542:2015 Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Microscopical examination
GSO ISO 11027:2015 Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography

IL-SII

S.I.468-1962 GROUND PAPRIKA

TZ-TBS

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

IN-BIS

IS 2445-1984 Chili powder specifications
IS 9345-1979 Specification for oleoresin capsicum (capsicum)

British Standards Institution (BSI)

BS EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification
BS EN ISO 7540:2006 Ground paprika (Capsicum annuum L.). Specification
BS EN ISO 7541:2010 Ground (powdered) paprika - Determination of total natural colouring matter content

AENOR

UNE-ISO 972:2009 Chillies and capsicums, whole or ground (powdered) -- Specification
UNE-ISO 7543-1:2010 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method.
UNE-EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
UNE-EN ISO 7541:2010 Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
UNE-ISO 7542:2010 Ground (powdered) paprika (Capsicum annuum Linnaeus). Microscopical examination.

RU-GOST R

GOST 29053-1991 Spices. Chilli or capsicum paprika ground. Specification

Association Francaise de Normalisation

NF V32-166:2010 Ground paprika (Capsicum annuum L.) - 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 V32-166:2007 Ground paprika (Capsicum annuum L.) - Specification.
NF ISO 972:1997 Piments dits "piments enragés" et piments forts, entiers ou en poudre - Spécifications.
NF V32-176:2010 Ground (powdered) paprika - Determination of total natural colouring matter content.
NF V32-176:1989 Spices and condiments. Paprika powder. Determination of total colouring matter content.
NF V32-065*NF ISO 972:1997 Chillies and capsicums, whole or ground (powdered). Specification.
NF V32-166*NF EN ISO 7540:2020 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications

Danish Standards Foundation

DS/EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification
DS/EN ISO 7541:2010 Ground (powdered) paprika - Determination of total natural colouring matter content

European Committee for Standardization (CEN)

EN ISO 7541:2010 Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
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)
EN ISO 7541:2020 Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)

SCC

BS ISO 7540:2006 Ground paprika (Capsicum annuum L.). Specification
DANSK DS/ISO 7540:2020 Spices and condiments – Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) – Specifications
DANSK DS/EN ISO 7540:2020 Spices and condiments – Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) – Specifications (ISO 7540:2020)
NS-EN ISO 7540:2020 Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications (ISO 7540:2020)
NS-EN ISO 7541:2010 Ground (powdered) paprika — Determination of total natural colouring matter content (ISO 7541:1989)
NS-EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) — Specification (ISO 7540:2006)

HU-MSZT

MSZ 9681/8-1980 Testing of seasoning peppers. Capsaicin content detection
MSZ 11894-1988 chili

Korean Agency for Technology and Standards (KATS)

KS H 2156-1998 Testing methods for ground red pepper

ES-UNE

UNE-EN ISO 7540:2021 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)

Lithuanian Standards Office

LST EN ISO 7540:2020 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
LST EN ISO 7541:2010 Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
LST EN ISO 7540:2010 Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)

PL-PKN

PN-EN ISO 7540-2021-02 E Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)

AT-ON

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

CH-SNV

SN EN ISO 7540:2021 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)

ES-AENOR

UNE 34 029 chili

CZ-CSN

CSN 58 0511 Z3-1999 pepper. Quality Standard