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67.220.10 Spices and condiments
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Price exclude VAT will be charged for customers of European Union – VAT payers (with valid EU VAT number) and for customers outside of European Union.
BS ISO 1003:2025 - TC
Tracked Changes. Spices and condiments. Whole/pieces and ground dried ginger (Zingiber officinale Roscoe). Specification
Tracked Changes. Spices and condiments. Whole/pieces and ground dried ginger (Zingiber officinale Roscoe). Specification
Released: 2025-05-06
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316.59 USD
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26/30557265 DC
BS ISO 6575 Fenugreek, whole or ground (powdered) — Specification
BS ISO 6575 Fenugreek, whole or ground (powdered) — Specification
Released: 2026-07-16
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27.06 USD
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27.06 USD
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BS EN ISO 2825:2026
Spices and condiments. Preparation of a ground sample for analysis
Spices and condiments. Preparation of a ground sample for analysis
Released: 2026-05-11
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192.12 USD
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BS 4585-11:1983
Methods of test for spices and condiments Determination of volatile organic sulphur compounds in dehydrated garlic
Methods of test for spices and condiments Determination of volatile organic sulphur compounds in dehydrated garlic
Released: 1983-02-28
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BS 7087-13:1992
Herbs and spices ready for food use Specification for turmeric (whole and ground)
Herbs and spices ready for food use Specification for turmeric (whole and ground)
Released: 1992-06-15
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BS 7087-10:1996
Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
Released: 1996-03-15
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BS 7087-7:1996
Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)
Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)
Released: 1996-03-15
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BS 7087-23:1995
Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground)
Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground)
Released: 1995-06-15
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192.12 USD
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BS 4585-13:1983
Methods of test for spices and condiments Determination of colouring power of turmeric
Methods of test for spices and condiments Determination of colouring power of turmeric
Released: 1983-04-29
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BS 4585-8:1977
Methods of test for spices and condiments Determination of degree of fineness of grinding - hand sieving method (reference method)
Methods of test for spices and condiments Determination of degree of fineness of grinding - hand sieving method (reference method)
Released: 1977-07-29
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192.12 USD
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