ISO 7540:2006 defines the requirements for ground paprika.
A method for the determination of the moisture content of ground paprika is given in Annex A. Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C.
This International Standard is not applicable to ground chillies and capsicums.
Status: WithdrawnPublication date: 2006-11
Edition: 2Number of pages: 11
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments