Spices and condiments. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specifications
€165.00
Spices and condiments. Spectrophotometric determination of the extractable colour in paprika
€193.00
Spices. Saffron (Crocus sativus L.) Specification
Spices. Saffron (Crocus sativus L.) Test methods
€355.00
Vinegar. Product made from liquids of agricultural origin. Definitions, requirements, marking
Herbs and spices ready for food use Specification dried nutmeg mace
Herbs and spices ready for food use Specification dried basil (bouquets, rubbed ground)
Herbs and spices ready for food use Specification turmeric (whole ground)
Methods of test for spices and condiments Determination non-volatile ether extract
Herbs and spices ready for food use Specification cinnamon (whole ground)
Herbs and spices ready for food use Specification oregano (whole, rubbed ground)
Herbs and spices ready for food use Specification chillies (whole ground)
Herbs and spices ready for food use Specification dried rosemary (whole, rubbed ground)
Herbs and spices ready for food use. Specification fennel seeds (whole ground)
Herbs and spices ready for food use Specification dried parsley (cut, rubbed ground)
