Spices and condiments — Determination of extraneous matter and foreign matter content Technical Corrigendum 1
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Spices — Saffron (Crocus sativus L.) Part 1: Specification
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Spices — Saffron (Crocus sativus L.) Part 2: Test methods
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Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
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Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification
Spices and condiments — Determination of acid-insoluble ash
Spices and condiments — Determination of total ash
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds Technical Corrigendum 1
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules Technical Corrigendum 1
Pepper (Piper nigrum L.), whole or ground — Specification Part 1: Black pepper
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Pepper (Piper nigrum L.), whole or ground — Specification Part 2: White pepper
Vanilla [Vanilla fragrans (Salisbury) Ames] Part 2: Test methods
Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification
Spices — Cumin (Cuminum cyminum L.) — Specification
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
