Spices and condiments

This International Standard specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth. This International Standard is applicable to dehydrated herbs and spices. (Published Document (JS))

This Jordanian standard is concerned with preparing the sample of the spices and condiments for examination (Published Document (JS))

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This Jordanian standard is specify the requirements of the whole and ground coriander seeds for food consumption (Published Document (JS))

This Jordanian standard is specify the requirements that must be met in the ground sumac for human consumption. (Published Document (JS))

This Jordanian standard is concerned with the requirements of the ground thyme mixture. (Published Document (JS))

This Jordanian standard is specifies requirements that must be provided in the seeds decorticated kernels of mahaleb cherries existed in two forms and full ground intended for human consumption, in addition to the methods of sampling and testing and item packaging and transport, storage and Labeling. (Published Document (JS))

This standard is concerned with the requirement that should be available in dried rosemary specifications. (Published Document (JS))

This standard is concerned with the requirement that should be available in whole and ground turmeric. (Published Document (JS))

This standard is concerned with the requirement that should be available in dehydrated onion (Published Document (JS))

This standard is concerned with the requirement that should be available in dried basil (Published Document (JS))

This standard is concerned with the requirement that should be available in Laurel (bay) for whole and ground leaves (Published Document (JS))

This standard is concerned with the requirement that should be available in whole or ground leaves oregano (Published Document (JS))

This standard is concerned with the requirement that should be available whole or ground saffron (Published Document (JS))

This standard is concerned with the requirement that should be available in mayonaise (Published Document (JS))

This standard is concerned with the requirement that should be available in caraway seeds whole and ground (Published Document (JS))

This standard is should be available in dried mustard seeds intended for direct consumption shall not be applied to Mhassoq mustard (a mixture of ground mustard and wheat flour, spices, colors, etc.) and who is re-formed with the water table to become the mustard (Published Document (JS))

This standard is concerned cloves, whole and ground (Published Document (JS))

This standard is concerned requirements must be met in ground paprika. Do not apply this standard ground chili pepper (chillies), and do not include capsicums items not included in item 3 of this standard . (Published Document (JS))

This standard is concerned with the requirement that should be available in food grade salt. (Published Document (JS))

This standard is concerned with the requirement that should be available in whole and ground nigella sativa seeds. (Published Document (JS))

This standard is concerned with the requirement that should be available in cardamoms and seeds (Published Document (JS))

This standard specifies whole capsules Cardamom (cardamom) (Published Document (JS))

This standard is concerned with the requirement that should be available in pdried cumin seeds whole and ground (Published Document (JS))

This standard is concerned with the requirement that should be available in nutmeg whole or broken and mac, whole or in pieces . (Published Document (JS))

This standard is concerned with the requirement that should be available in ful dry ginger (including section and solides) and the ground prepared for use in food. (Published Document (JS))

This standard is concerned with the requirement that should be available in detrmination of volatile oil content ( hydrodistillation method) (Published Document (JS))

This standard is concerned with the requirement that should be available in whole or ground white pepper (Published Document (JS))

This standard is concerned with the requirement that should be available in whole or ground black pepper (Published Document (JS))

This Jordanian standard is set the requirements that must be met in whole or ground cinnamon (Withdrawn Document)

This standard requirements to be met in Thyme dried. (Published Document (JS))

This standard determines requirements that must be met in the grinded thyme mixture. (Withdrawn Document)

This standard specifies the conditions must be avaliable in full Aniseed. (Published Document (JS))

This standard specifies requirements for leaves of dried mint (spearmint) in whole, broken or rubbed from , the term "dried mint" includes dehydrated mint i.e.artificially dried mint (Published Document (JS))

This standard specifies with conditions must be available in Cumin. (Withdrawn Document)

Conserns mixed spices and condiments (Published Document (JS))

Specifies conditionthat must be available in ginger whole or ground which used in food (Withdrawn Document)

This standard specifies a method forthe determination of the non-volatile ether extract in spices and condiments . (Published Document (JS))

Specifies requirements for white pepper whole or ground, and itincludes physical and chemical requirements which must be availablein white pepper, and it also specifies testing methods. (Withdrawn Document)

Specifies a method of sampling spices and condiments anddescribes the apparatus used, the packaging, labelling, storage and despatch of samples and he sampling report (Published Document (JS))

Specifies a method for the determination of extraneous matter in spices condiments and describes the apparatus used, the expression of results and the test report (Withdrawn Document)

This standard specifies a spectrophotometri cmethod for the determination of the piperine content of black orwhite pepper (piper nigrum L.), in ground form . (Published Document (JS))

Specifies requirements for black pepper (Pier nigrum L.), whole orground (Withdrawn Document)

This standard specifies a method for the determination of volatile oil content of spices, condiments and herb (Withdrawn Document)

This standard specifies an entrainment method forthe determination of the moisture content of spices and condiments . (Published Document (JS))

This standard specifies a method for the quantitative determination of filth in spices and condiments. (Published Document (JS))

Specifies a method for the determination of acid-insoluble ash from spices and condiments and describes the reagents and apparatus used, expression of results,precision and test report (Published Document (JS))

Specifies a method for the determination of total ash from spices and condiments and describes the reagents and apparatus used, the expression of results and precision and the testreport (Published Document (JS))

Concerns whole and powdered dried nutmeg and dried mace excluding the type called PAPue whose source is Ghynia which has a bad taste and a rectangular form (Withdrawn Document)

Concernscardamoms as complete fruits and as separated seeds (Withdrawn Document)

Concerns wholecumin seeds and excludes powdered cumin (Withdrawn Document)

Concerns mayonnaise (Withdrawn Document)

Concerns powdered thyme mixture to be used as food (Withdrawn Document)

Concerns whole thyme whether it isprocessed or semi processed . It excludes ground thyme (Withdrawn Document)

Concerns mixed spices and condiments (Withdrawn Document)

Concerns the determination of total ash in spices (Withdrawn Document)

Concerns the determination of water insoluble ash in spices andcondiments (Withdrawn Document)

Includes methods for determination of acid insolubleash in spices and condiments (Withdrawn Document)

Concernssampling of spices and condiments (Withdrawn Document)

Concerns the determination of extraneous mattercontent in spices and condiments (Withdrawn Document)

Concerns whole andground black and white pepper (Withdrawn Document)