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1 |
IS 11582 : 1986 |
Method for sensory evaluation of pungency of ginger by scoville units |
Methods of tests |
IS 11582 : 2023 |
|
2 |
IS 14216 : 1994 |
Code for hygienic practice for spices and condiments processing units |
Code of Practice |
IS 14216 : 2023 |
|
3 |
IS 1798 : 2010 |
Spices and condiments - Black pepper, whole and ground - Specification (Second Revision) |
Product Specification |
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4 |
IS 1877 : 1985 |
Terminology for spices and condiments (Second Revision) |
Terminology |
IS 1877:2023 |
|
5 |
IS 1907 : 1984 |
Specification for cardamom (Capsules And Seeds) (Second Revision) |
Product Specification |
IS 1907:2023 |
|
6 |
IS 1909 : 1992 |
Indian curry powder - Specification (First Revision) |
Product Specification |
IS 1909 : 2023 |
|
7 |
IS 2322 : 2010 |
Spices and condiments - Chilles, whole and ground (Powdered) - Specification (Third Revision) |
Product Specification |
IS 2322:2023 |
|
8 |
IS 2444 : 1980 |
Coriander, Powder |
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9 |
IS 2445 : 1984 |
Chillies, Powder |
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IS 2322 |
|
10 |
IS 2446 : 1980 |
Turmeric Powder |
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IS 3576 |
|
11 |
IS 2447 : 2010 |
Spices and condiments - Cumin (Safed Jeera) whole - Specification (Third Revision) |
Product Specification |
IS 2447:2023 |
|
12 |
IS 2799 : 1964 |
Mustard, whole for use as condiment |
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13 |
IS 3576 : 2010 |
Spices and condiments - Turmeric, whole and ground - Specification (Third Revision) |
Product Specification |
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|
14 |
IS 3795 : 2010 |
Spices and condiments - Fenugreek, whole and ground - Specification (Second Revision) |
Product Specification |
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|
15 |
IS 4403 : 2010 |
Spices and condiments - Ajowan - Specification (Second Revision) |
Product Specification |
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|
16 |
IS 4404 : 2010 |
Spices and condiments - Cloves, whole and ground - Specification (Third Revision) |
Product Specification |
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|
17 |
IS 4405 : 1967 |
Glossary of terms relating to pozzolana |
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IS 4404 |
|
18 |
IS 8105 : 1976 |
Method for sensory evaluation of pungency of black pepper by scoville heat units |
Methods of tests |
IS 8105 : 2023 |
|
19 |
IS 9345 : 1979 |
Oleoresin, chillies (capscicum) |
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