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Ethiopian Standards Catalogue

Id	Code	Title	Publication date	Stage
a49e1215-e4a8-4cc4-95fb-b719ecc4b9e6	ES 6838:2021	PEPPER POWDER (CAPSICUM PEPPER) — SPECIFICATION	MMMM yyyy	60.60 ⇔ New
1930f2e3-1afb-4087-8245-1f2fd65689fb	ES 684:2012	SPICES AND CONDIMENTS - OLEORESIN CAPSICUM - SPECIFICATION	MMMM yyyy	60.60 ⇔ New
77bfbc2d-3f54-4367-a450-dbb59f6ce466	ES 685:2012	SPICES AND CONDIMENTS - OLEORESIN PAPRIKA -SPECIFICATION	MMMM yyyy	60.60 ⇔ New
33720ca1-0c17-4dbb-9ee7-30776004e721	ES 686:2012	SPICES AND CONDIMENTS - OLEORESINS OF CAPSICUM AND PAPRIKA - DETERMINATION OF COLOUR VALUE	MMMM yyyy	60.60 ⇔ New
829396ef-0b7a-4ce3-a9c7-baa7fb66f032	ES 687:2012	SPICES AND CONDIMENTSS - OLEORESINSS OF CAPSICUM AND PAPRIKA - DETERMINATION OF RESIDUAL SOLVENTS	MMMM yyyy	60.60 ⇔ New
586a230f-493d-453c-93d2-bb377e89e9c7	ES 688:2002	SPICES AND CONDIMENTS - OLEORESINS OF CAPCICUMS AND PAPRIKA - SAMPLING	MMMM yyyy	60.60 ⇔ New
f877052a-6869-45e0-8cdf-2db18eee3518	ES ISO 1003:2012	SPICES- GINGER (ZINGIBER OFFICINALE ROSCOE)- SPECIFICATION	MMMM yyyy	60.60 ⇔ New
773e5dd9-966b-4a6f-b424-6740e8a1d14c	ES ISO 10622:2002	LARGE CARDAMOM AS CAPSULES AND SEEDS - SPECIFICATION	MMMM yyyy	60.60 ⇔ New
0262a478-9a06-4049-a085-bfc736e2355f	ES ISO 1108:2002	SPICES AND CONDIMENTS - DETERMINATION OF NON -VOLATILE ETHER EXTRACT	MMMM yyyy	60.60 ⇔ New
fa99c5d9-0f61-4c48-8cb0-09dd9bfeba53	ES ISO 11162:2014	PEPPERCORNS (PIPERNIGRUM L.) IN BRINE - SPECIFICATION AND TEST METHODS	MMMM yyyy	60.60 ⇔ New
145bf4aa-5988-4956-8296-d22e9ac6b648	ES ISO 11164:2002	DRIED ROSEMARY - SPECIFICATION	MMMM yyyy	60.60 ⇔ New
c51460ac-24f4-4141-9599-0346d452c7cf	ES ISO 1237:2002	MUSTARD SEED-SPECIFICATION	MMMM yyyy	60.60 ⇔ New
af27d336-27e0-41f7-a287-92b509247e6c	ES ISO 2253:2012	CURRYPOWDER-SPECIFICATION	MMMM yyyy	60.60 ⇔ Systematic Review
373496c0-783a-4dec-969c-8bd5274f7249	ES ISO 2254:2012	CLOVES, WHOLE AND GROUND (POWDERED)- SPECIFICATION	MMMM yyyy	60.60 ⇔ Systematic Review
f7b794f7-2f01-400a-83d6-b527e7403880	ES ISO 2255:2002	CORIANDER WHOLE OR GROUND (POWDERED) - SPECIFICATION	MMMM yyyy	60.60 ⇔ New
e1d394eb-2df0-4d69-aec2-90117f987f9a	ES ISO 2825:2002	SPICES AND CONDIMENTS - PREPARATION OF A GROUND SAMPLE FOR ANALYSIS	MMMM yyyy	60.60 ⇔ New
f6cb304d-d4a4-4939-b5f6-0098fbb0b8d7	ES ISO 3493:2014	VANILLA - VOCABULARY	MMMM yyyy	60.60 ⇔ New
0042cf06-de76-4ba3-b6fa-978ab36bf81b	ES ISO 3513:2002	CHILLIES - DETERMINATION OF SCOVILLE INDEX	MMMM yyyy	60.60 ⇔ New
2d899f65-635c-42e7-9d17-b3869bba145e	ES ISO 3588:2002	SPICES AND CONDIMENTS - DETERMINATION OF DEGREE OF FINENESS OF GRINDING - HAND SIEVING METHOD (REFERENCE METHOD)	MMMM yyyy	60.60 ⇔ New
489a6e7f-bc66-4ee9-b33e-3ec802453adf	ES ISO 3632-1:2014	SPICES-SAFFRON (CROCUS SATIVUS L.) -PART.1 SPECIFICATION	MMMM yyyy	60.60 ⇔ New
d7bc7037-104b-442d-8b25-c84675704713	ES ISO 3632-2:2014	SPICES - SAFFRON (CROCUS SATIVUS L.) - PART 2 TEST METHODS	MMMM yyyy	60.60 ⇔ New
6b7a070c-bee9-4c3a-86ac-be34b0802343	ES ISO 5559:2002	DEHYDRATED ONION -SPPECIFICATION	MMMM yyyy	60.60 ⇔ New
ad1726c9-e9db-4275-b149-dc1dcf368dab	ES ISO 5560:2002	DEHYDRATED GARLIC -SPECIFICATION	MMMM yyyy	60.60 ⇔ New
e77b6d0f-3249-463e-bbe2-d3f93e78bc3f	ES ISO 5562:2002	TURMERIC WHOLE OR GROUND (POWDERED ) - SPECIFICATION	MMMM yyyy	60.60 ⇔ New
b643756f-a4bd-4ef4-a162-2a027118b233	ES ISO 5563:2014	DRIED PEPPERMINT (MENTHA PIPERITA LINNAEUS) - SPECIFICATION	MMMM yyyy	60.60 ⇔ New
8874a4ad-799a-46c9-8ac8-651e604fbb00	ES ISO 5564:2002	BLACK PEPPER AND WHITE PAPPER, WHOLE OR GROUND - DETERMINATION OF PIPERINE CONTENT - SPECTROPHOTOMETRIC METHOD	MMMM yyyy	60.60 ⇔ New
a5a3b29e-ea6c-4c4c-803e-f58d02a8943b	ES ISO 5565-1:2014	VANILLA [VANILLAFRAGRANS (SALISBURY) AMES] - PART 1 SPECIFICATION	MMMM yyyy	60.60 ⇔ New
2cfecd6e-73cf-444d-9360-0debc79bfd8a	ES ISO 5565-2:2014	VANILLA [VANILLAFRAGRANS (SALISBURY) AMES] - PART 2 TEST METHODS	MMMM yyyy	60.60 ⇔ New
d52ad7b9-a2b9-46ab-96f5-9484943bb031	ES ISO 5566:2002	TURMERIC - DETERMINATION OF COLOURING POWER - SPECTROPHOTOMETRIC METHOD	MMMM yyyy	60.60 ⇔ New
43f84466-4f9d-4582-81e0-81f47a5a6734	ES ISO 5567:2002	DEHYDRATED GARLIC - DETERMINATION OF VOLLATILE ORGANIC SULPHUR COMPOUNDS	MMMM yyyy	60.60 ⇔ New
24705ae8-e2e6-47fe-92f8-0b3ecf6c3dff	ES ISO 6465:2012	SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION	MMMM yyyy	60.60 ⇔ Systematic Review
f3af186e-11ec-4166-bb56-5053dc3acc8f	ES ISO 6538:2002	CASSIA, CHINESE TYPE, INDONESIAN TYPE AND VIETNAMESE TYPE EXBLUME , CINNAMOMUM BURMANII BLUME - SPECIFICATION	MMMM yyyy	60.60 ⇔ New
218a06fe-1da1-429d-897b-8a879ffc718b	ES ISO 6539:2014	CINNAMON (CINNAMOMUM ZEYLANICUM BLUME) - SPECIFICATION	MMMM yyyy	60.60 ⇔ New
6169ff18-e1f1-4a82-9afc-3a56aac8b6cc	ES ISO 6571:2012	SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT	MMMM yyyy	60.60 ⇔ Systematic Review
9c1593af-2c04-4f31-9031-df49025acfac	ES ISO 6575:2002	FENUGREEK, WHOLE OR GROUND (POWDERED) - SPECIFICATION	MMMM yyyy	60.60 ⇔ New
1da272ab-cd40-4d4d-9e9a-baf2e7e57321	ES ISO 6577:2012	NUTMEG, WHOLE OR BROKEN, AND MACE, WHOLE OR IN PIECES (MYRISTICA FRAGRANS HOUTT.)- SPECIFICATION	MMMM yyyy	60.60 ⇔ Systematic Review
e47c1109-abc4-4daf-a09e-9b2cff05b2c0	ES ISO 6754:2002	DRIED THYME _ SPECIFICATION	MMMM yyyy	60.60 ⇔ New
fc9c62af-6c83-4f4d-b988-22430a8274d9	ES ISO 676:2012	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE	MMMM yyyy	60.60 ⇔ New
020b64c3-98f7-41ef-ac8e-5d0ac959d634	ES ISO 7386:2012	ANISEED - SPECIFICATION	MMMM yyyy	60.60 ⇔ Systematic Review
bb939937-e602-44fc-b71f-7744d1a14e62	ES ISO 7540:2012	GROUND PAPRIKA (CAPSICUM ANNUUM L.) -SPECIFICATION	MMMM yyyy	60.60 ⇔ Systematic Review
44629dc4-1190-49f6-8f43-7200c762466f	ES ISO 7542:2002	GROUND PAPRIKA - MICROSCOPICAL EXAMINATION	MMMM yyyy	60.60 ⇔ New
2f589630-e0dc-4f79-8753-1874b1882354	ES ISO 7543-1:2002	CHILLIES AND CHILLI OLEORESINS- DETERMINATION OF TOTAL CAPSAICINOID CONTENT - PART 1 SPECTROMETERIC METHOD	MMMM yyyy	60.60 ⇔ New
6e285da8-7ddd-4cb0-80b3-8feb9a386b94	ES ISO 7543-2:2002	CHILLIES AND CHILLI OLEORESINS - DETERMINATION OF TOTAL CAPSAICINOID CONTENT - PART 2 METHOD OF USING HIGH- PERFORMANCE LIQUID CHROMATOGRAPHY	MMMM yyyy	60.60 ⇔ New
1d3002fb-73aa-4720-81b7-53255d09c158	ES ISO 7925:2002	DRIED OREGANO - WHOLE OR GROUND LEAVES -SPECIFICATION	MMMM yyyy	60.60 ⇔ New
b57f3163-bd3a-449c-8ea6-dc0fea50a158	ES ISO 882-1:2002	CARDAMOM -SPECIFICATION - PART 1 WHOLE CAPSULES	MMMM yyyy	60.60 ⇔ New
5bc55c99-673a-44ae-884c-0a09b365de31	ES ISO 882-2:2002	CARDAMOM -SPECIFICATION - PART 2 SEEDS	MMMM yyyy	60.60 ⇔ New
44e845e2-7f4f-4b8e-8b71-4bf1c66b5a69	ES ISO 928:2002	SPICES AND CONDIMENTS - DETERMINATION OF TOTAL ASH	MMMM yyyy	60.60 ⇔ New
c49d70f4-bb2a-4036-a66f-29b72154c49a	ES ISO 930:2002	SPICES AND CONDIMENTS - DETERMINATION OF ACID - INSOLUBLE ASH	MMMM yyyy	60.60 ⇔ New
a2eb207e-cadd-4297-8c37-f24353b352fa	ES ISO 939:2002	SPICES AND CONDIMENTS - DETERMINATION OF MOISTURE CONTENT -ENTRAINMENT METHOD	MMMM yyyy	60.60 ⇔ New
df5c1fc5-ea25-4dfc-93f1-c83e0db4402c	ES ISO 941:2002	SPICES AND CONDIMENTS - DETERMINATION OF COLD WATER -SOLUBLE EXTRACT	MMMM yyyy	60.60 ⇔ New
94dc4ac2-06cb-4c9b-ab92-a6c2f57cd155	ES ISO 948:2002	SPICES AND CONDIMENTS - SAMPLING	MMMM yyyy	60.60 ⇔ New
ad959420-133c-401e-a542-bf77a5260691	ES ISO 959-1:2002	PEPPER WHOLE OR GROUND - SPECIFICATION - PART 1 BLACK PEPPER	MMMM yyyy	60.60 ⇔ New
1ff33b6d-ade2-47dc-a64c-96386ab84b42	ES ISO 959-2:2002	PEPPER - WHOLE OR GROUND - SPECIFICATION - PART 2 WHITE PAPPER	MMMM yyyy	60.60 ⇔ New
e6372f0a-d799-4cdc-9f25-010908120d72	ES ISO 972:2002	CHILLES AND CAPSICUMS, WHOLE OR GROUND (POWDERED) - SPECIFICATION	MMMM yyyy	60.60 ⇔ New
51630834-2d98-4ec4-a77b-01fa3d113dff	ES ISO 973:2014	PIMENTO (ALLSPICE) [PIMENTA DIOICA (L.) MERR.], WHOLE OR GROUND - SPECIFICATION	MMMM yyyy	60.60 ⇔ New

Ethiopian Standards Catalogue

67.220.10 >

Spices and condiments