What is ISO 7540 standard about?
ISO 7540 is an international standard on spices and condiments that discusses the specifications and requirements. ISO 7540 specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.).
Recommendations relating to storage and transport conditions are given in Annex A.
A list of terms used in different countries for paprika is given in Annex B.
NOTE: ISO 7540 does not apply to ground chillies and other species of capsicums.
Who is ISO 7540 standard for?
ISO 7540 on spices and condiments is relevant to:
- Producer of Spices and condiments
- Supplier and user of spices and condiments
- Spice and condiment testing laboratory
Why should you use ISO 7540 standard?
Spices are food ingredients mainly used to season a food dish during its preparation, while condiments are primarily used at the dining table to enhance the dish.
ISO 7540 provide information on sensory characteristics, extraneous matter, sensory requirements, chemical requirements, hygienic requirements, packaging, marking or labelling of ground sweet and hot paprika
As a user of ISO 7540, you can be ensured of every characteristic, property of ground sweet and hot paprika. ISO 7540 guides you on storing and transporting ground sweet and hot paprika.
With obedience and compliance to ISO 7540, you could cultivate high-quality food ingredients, and establish trust in your customers.
What’s changed since the last update?
BS EN ISO 7540:2020 supersedes BS EN ISO 7540:2010, which is withdrawn.
The main changes compared with the previous edition are as follows:
- An additional species, Capsicum frutescens L. Has been added
- The previous four categories have been replaced by sweet and hot paprika, and their physical and chemical specifications have been modified
- The normative references have been updated
