Analysis of spices and condiments - Determination of total ash and acid-insoluble ash
Edition 1996-01

Guidance for recommended microbiological test methods for spices and condiments
Edition 2020-12

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)
Edition 2003-02

Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying
Edition 2001-12

Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD; German version EN 17250:2020
Edition 2020-08

Foodstuffs - Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post-column derivatization; German version EN 17424:2020
Edition 2021-03

Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997); Trilingual version EN ISO 676:2009
Edition 2009-10

Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009); German version EN ISO 927:2009
Edition 2010-03

Spices and condiments - Sampling (ISO 948:1980); German version EN ISO 948:2009
Edition 2009-10

Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025); German and English version prEN ISO 2825:2025
Edition 2025-04