UGANDA STANDARD
 
  US ISO 676
  First Edition
     2009-09-04
 
Reference numbe r
     US ISO 676:1995
 © UNBS 2009
  
Spices and condiments — Botanical nomenclature 
 US ISO 676:1995 
 
© UNBS  2009 – All rights reserved ii Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2009 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, in cluding photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala  
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug
Web: www.unbs.go.ug  
       US ISO 676:1995  
© UNBS  2009 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US ISO 676, Spices and condiments — Botanical nomenclature , is identical with
and has been reproduced from an International Standard, ISO 676:1995, Spices and condiments
 — Botanical nomenclature, and adopted as a Uganda Standard.  
This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, "International Standard" a ppear, they should be replaced by "Uganda Standard." 
 INTERNATIONAL 
STANDARD 
NORME 
INTERNATIONALE IS0 
Second edition 
Deuxigme 6dition 
1995-12-15 
Spices and condiments - Botanical 
nomenclature 
Cpices - Nomenclature botanique 
Reference number 
Num&o de rkfhence 
IS0 676: 1995(E/F) 6§0 676:1995(E/F) 
Foreword 
IS0 (the International Organization for Standardization) is a worldwide 
federation of national standards bodies (IS0 member bodies). The work 
of preparing International Standards is normally carried out through IS0 
technical committees. Each member body interested in a subject for 
which a technical committee has been established has the right to be 
represented on that committee. International organizations, governmental 
and non-governmental, in liaison with ISO, also take part in the work. IS0 
collaborates closely with the International Electrotechnical Commission 
(IEC) on all matters of electrotechnical standardization. 
Draft International Standards adopted by the technical committees are 
circulated to the member bodies for voting. Publication as an International 
Standard requires approval by at least 75 % of the member bodies casting 
a vote. 
International Standard IS0 676 was prepared by Technical Committee 
lSO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and 
condiments. 
This second edition cancels and replaces the first edition (IS0 676:1982), 
which has been technically revised. 
The botanical names have been revised according to the European Flora 
and the latest works of the International Seed Testing Association (ISTA), 
and this has also led to the inclusion of certain plants used both as spices 
and as aromatic condiments. 
Annexes A, B and C of this International Standard are for information only. 
0 IS0 1995 
All rights reserved. Unless otherwise specified, no part of this publication may be 
reproduced or utilized in any form or by any means, electronic or mechanical, including 
photocopying and microfilm, without permission in writing from the publisher. / Droits de 
reproduction reserves. Sauf prescription differente, aucune partie de cette publication ne 
peut etre reproduite ni utilisee sous quelque forme que ce soit et par aucun procede, 
electronique ou mecanique, y compris la photocopie et les microfilms, sans I’accord ecrit de 
I’editeur. 
International Organization for Standardization 
Case postale 56. CH-121 IG eneve 20 l Switzerland 
Printed in Switzerland/lmprime en Suisse 
ii @ IS0 IS0 676: 1995( E/F) 
Avant-propos 
L’ISO (Organisation internationale de normalisation) est une federation 
mondiale d’organismes nationaux de normalisation (comites membres de 
I’ISO). L’elaboration des Normes internationales est en general confiee aux 
comites techniques de I’ISO. Chaque comite membre inter-es& par une 
etude a le droit de faire par-tie du comite technique tree a cet effet. Les 
organisations internationales, gouvernementales et non gouvernemen- 
tales, en liaison avec I’ISO participent egalement aux travaux. L’ISO colla- 
bore etroitement avec la Commission electrotechnique internationale (CEI) 
en ce qui concerne la normalisation electrotechnique. 
Les projets de Normes internationales adopt& par les comites techniques 
sont soumis aux comites membres pour vote. Leur publication comme 
Normes internationales requiert I’approbation de 75 % au moins des co- 
mites membres votants. 
La Norme internationale IS0 676 a ete elaboree par le comite technique 
lSO/TC 34, Prod&s agricoles alimentaires, sous-comite SC 7, &ices. 
Cette deuxieme edition annule et remplace la premiere edition 
(IS0 676:1982), dont elle constitue une revision technique. 
Les noms botaniques ont ete revises en fonction de la flore europeenne et 
des derniers travaux de I’Association internationale d’essais de semences 
(ISTA), ce qui a egalement entraM I’ajout de certaines plantes utilisees a 
la fois en tant qu’epices et qu’aromates. 
Les annexes A, B et C de la presente Norme internationale sont donnees 
uniquement a titre d’information. This page intentionally left blank INTERNATIONAL STANDARD o Iso 
NORME INTERNATIONALE ’ IS0 676:1995(E/F) 
Spices and condiments - 
Botanical nomenclature 
Scope 
This International Standard gives a non-exhaustive list 
of the botanical names and common names in English 
and French of plants or parts of plants used as spices 
or condiments. 
NOTE 1 As per the ISTA list? the names of the botanists 
are given in an abbreviated form, but the names are given 
in full in annex B. Epices - Nomenclature 
botanique 
Domaine d’application 
La presente Norme internationale etablit une liste non 
exhaustive des noms botaniques et des noms com- 
muns des plantes ou parties de plantes utilisees en 
tant qu’epices ou aromates, en anglais et en francais. 
NOTE 1 Les noms des botanistes sont donnes sous forme 
abregee, conformement a la liste de l’ISTA1), mais ceux-ci 
figurent en entier en annexe B 
Definition Dbfinition 
spices and condiments: Vegetable products or mix- 
tures thereof free from extraneous matter, used for 
flavouring, seasoning and imparting aroma in foods. kpices: Produits vegetaux ou melanges de ceux-ci, 
exempts de mat&es etrangeres, utilises pour donner 
de la saveur et de l’arome et pour assaisonner les 
aliments. 
NOTE 2 The term applies equally to the product in the 
whole form or in the ground form. NOTE 2 Le terme est applicable a la fois au produit entier 
et au produit en poudre. 
Nomenclature 
NOTE 3 In some countries some of the spices and condi- 
ments given in the following table may not be in use. 
In the following table, a number marked with an aster- 
isk means that the botanical name has been stabilized 
in accordance with the ISTA list? 
1) ISTA List of Stabilized Plant Names. International Seed 
Testing Association, Zurich, Switzerland, 1988. Nomenclature 
NOTE 3 Selon les pays, certaines epices indiquees dans le 
tableau suivant peuvent etre utilisees ou non. 
Dans le tableau suivant, un numero marque d’un 
asterisque signifie que le nom botanique a ete stabi- 
lise conformement a la liste de 1’lSTA.l) 
1) Liste des noms stabilis& de p/antes de /‘ETA. Asso- 
ciation internationale d’essais de semences, Zurich, Suisse, 
1988. 
1 IS0 676:1995(E/F) 0 IS0 
Name of the part International 
No. Botanical name of the Common name of the spice in 
plant Family English and in French of the plant used Standard giving 
as spice specification 
Nom de la partie Norme 
NO Nom botanique de la Nom commun de kpice en de la plante internationale 
plante Famille anglais et en fraryais utilisee comme donnant des 
6pice specifications 
1* Acorus calamus L. Araceae E Sweet flag, myrtle flag, E Rhizome 
calamus, flag root 
F Calamus, acore vrai F Rhizome 
2 Aframomum angustifolium Zingi- E Madagascan cardamom E Fruit, seed 
(Sonn.) Schumann beraceae 
F Cardamome de Madagascar F Fruit, graine 
3 Aframomum hanburyi Zingi- E Cameroon cardamom E Fruit, seed 
Schumann beraceae 
F Cardamome du Cameroun F Fruit, graine 
4 Aframomum korarima Zingi- E Korarima cardamom E Fruit, seed 
(Pereira) Engl. beraceae 
F Aframome d’Ethiopie F Fruit, graine 
5 Aframomum melegueta Zingi- E Grain of paradise, Guinea E Fruit, seed 
(Roscoe) Schumann beraceae grains 
F Maniguette, graine de paradis F Fruit, graine 
6 Allium ascalonicum L. Liliaceae E Shallot E Bulb 
(Alliaceae) 
F Echalote F Bulbe 
7* Allium cepa L. Liliaceae E Onion E Bulb IS0 5559 
(Alliaceae) 
F Oignon F Bulbe 
8 Allium cepa var. Liliaceae E Potato onion E Bulb 
aggrega turn (Alliaceae) 
F - F Bulbe 
9* Allium tuberosum Rottler Liliaceae E Indian leek, Chinese chive E Bulb, leaf 
ex. Sprengel (Alliaceae) 
F - F Bulbe, feuille 
10* Allium fis tulos urn L . Liliaceae E Stony leek, Welsh onion, E Leaf and bulb 
(Alliaceae) Japanese bunching onion 
F Ciboule F Feuille et bulbe 
11 Allium porrum L. Liliaceae E Leek, winter leek E Leaf and bulb 
(Alliaceae) 
F Poireau F Feuille et bulbe 
12* Allium sa tivum L. Liliaceae E Garlic E Bulb IS0 5560 
(Alliaceae) 
F Ail F Bulbe 
13* Allium schoenoprasum L. Liliaceae E Chive E Leaf 
(Alliaceae) 
F Ciboulette, civette F Feuille @ IS0 IS0 676:1995(E/F) 
Botanical name of the Common name of the spice in Name of the part International 
No. plant Family English and in French of the plant used Standard giving 
as spice specification 
Nom de la partie Norme 
NO Nom botanique de la Famille Nom commun de l’epice en de la plante internationale 
plante anglais et en franqais utilisee comme donnant des 
epice specifications 
14 Apinia galanga (L.) Willd Zingi- E Greater galangal longwas, E Rhizome 
beraceae Siamese ginger 
F Grand galanga F Rhizome 
15 Apinia officinarum Hance Zingi- E Lesser galangal E Rhizome 
beraceae 
F Petit galanga F Rhizome 
16 Amomum aromaticum Zingi- E Bengal cardamom E Fruit, seed 
Roxb. beraceae 
F Cardamome du Bengale F Fruit, graine 
17 Amomum kepulaga Zingi- E Round cardamom, Chester E Fruit, seed 
Sprague et Burk. beraceae cardamom, Siamese 
syn. Amomum cardamom 
compactum Sol. ex. Maton Indonesian cardamom 
18 Amomum krervanh Pierre Zingi- 
ex. Gagnepain beraceae F Cardamome ronde 
E Cambodian cardamom 
F Cardamome Kravanh, 
Krervanh F Fruit, graine 
E Fruit, seed 
F Fruit, graine 
19 Amomum subulatum Zingi- 
Roxb. beraceae E Greater Indian cardamom, 
large cardamom, 
Nepalese cardamom E Fruit, seed 
F Grande cardamome, 
cardamome du Nepal F Fruit, graine 
20 Amomum tsao-ko Crevost Zingi- 
et Lemaire beraceae 
21* Anethum graveolens L. Apiaceae 
(Umbelli- 
ferae) E Tsao-ko cardamom 
F Cardamome tsao-ko 
E Dill 
F Aneth E Fruit, seed 
F Fruit, graine 
E Fruit, leaf, top 
F Fruit, feuille, 
sommite 
22 Anethum sowa Kurz 
23 Angelica archangelica L. Apiaceae 
(Umbelli- 
ferae) 
Apiaceae 
(Umbelli- 
ferae) E Indian dill 
F Aneth de I’lnde 
E Garden angelica 
F Angelique E Fruit 
F Fruit 
E Fruit, petiole, 
root 
F Fruit, petiole, 
racine 
24 Anthriscus cereifolium (L.) Apiaceae 
Hoffm. (Umbelli- 
ferae) E Chervil 
F Cerfeuil E Leaf 
F Feuille 
3 IS0 676:1995(E/F) @ IS0 
No. Botanical name of the common name of the spice in Name of the part International 
plant Family English and in French of the p,ant used Standard giving 
as spice specification 
Nom de la partie Norme 
NO Nom botanique de la Famille Nom commun de l’epice en de la plante internationale 
plante anglais et en fraryais utilisee comme donnant des 
epice specifications 
25 Apium graveolens L. var. Apiaceae E Celery, garden celery E Fruit, root, leaf IS0 6574 
duke (Miller) Pers. (Umbelli- 
ferae) F Celeri en branche F Fruit, racine, 
feuille 
26 Apium graveolens var. Apiaceae E Celeriac E Fruit, root, leaf 
rapaceum (Miller) Gaudich (Umbelli- 
ferae) F Celeri F Fruit, racine, 
feuille 
27* Armoracia rusticana P. Brassi- E Horseradish E Root 
Gaertn. B. Meyer et caceae 
Scherb. (Cruciferae) F Raifort F Racine 
28* Artemisia dracunculus L. Asteraceae E Tarragon, estragon E Leaf 
(Compo- 
sitae) F Estragon F Feuille 
29* Averrhoa bilimbi L. Averrhoa- E Belimbing, bilimbi cucumber E Fruit 
ceae tree 
(Oxali- 
daceae) F Carambole F Fruit 
30* Averrhoa carambola L. Averrhoa- E Carambola, caramba E Fruit 
ceae 
(Oxali- 
daceae) F Carambole F Fruit 
31* Brassica juncea (L.) Czernj. Brassi- E Indian mustard E Seed 
et Cosson caceae 
(Cruciferae) F Moutarde brune, moutarde de F Graine 
I’lnde IS0 7926 
IS0 1237 
32* Brassica nigra (L.) Koch B rassi- E Black mustard E Seed IS0 1237 
caceae 
(Cruciferae) F Moutarde noire F Graine 
33 Bunium persicum (Boiss.) Apiaceae E Black caraway E Seed, tuber 
B. Fedtsch (Umbelli- 
ferae) F - F Graine, . . . 
34 Capparis spinosa L. Cappari- E Caper, common caper, caper E Floral bud 
daceae bush 
F Capre F Bouton floral 
35 Capsicum annuum L? Solanaceae E Capsicum, chillies, paprika E Fruit IS0 972 
IS0 7540 
F Poivrons, piments, paprika F Fruit 
36 Capsicum frutescens L. ‘I) Solanaceae E Chillies, bird eye chilli E Fruit IS0 972 
F Piments, poivrons F Fruit 
4 @ IS0 IS0 676:1995(E/F) 
Botanical name of the Common name of the spice in Name of the part International 
No. plant Family English and in French of the plant used Standard giving 
as spice specification 
Nom de la partie Norme 
NO Nom botanique de la Famille Nom commun de l’epice en de la plante internationale 
plante anglais et en franqais utilisee comme donnant des 
epice specifications 
37 Carum bulbocastanum L. Apiaceae E Black caraway E Fruit, bulb IS0 5561 
(Umbelli- 
ferae) F Chataigne de terre F Fruit, bulbe 
38* Carum can/i L. Apiaceae E Caraway, blond caraway E Fruit IS0 5561 
(Umbelli- 
ferae) F Car-vi noir, car-vi blond F Fruit 
39 Cinnamomum aromaticum Lauraceae E Cassia, Chinese cassia E Bark, leaves IS0 6538 
Nees 
syn. Cinnamomum cassia 
Nees ex. Blume F Cannelle type Chine F Ecorce, feuilles 
40* Cinnamomum burmanii Lauraceae E Indonesian cassia E Bark IS0 6538 
(Nees et T. Nees) Blume 
F Cannelle type Indonesie F Ecorce 
(Padang, Java) 
41* Cinnamomum loureirii Lauraceae E Vietnamese cassia E Bark IS0 6538 
Nees 
F Cannelle type Vi&-Nam F Ecorce 
42 Cinnamomum tamala Lauraceae E Tejpat, Indian cassia E Leaf, bark 
Nees 
F Cannelle type lnde F Feuille, ecorce 
43* Cinnamomum zeylanicum Lauraceae E Sri Lankan cinnamon, Indian E Bark, leaf IS0 6539 
Blume cinnamon 
F Cannelle type Sri Lanka, F Ecorce, feuille 
Seychelles, Madagascar, lnde 
44* Coriandrum sa tivum L. Apiaceae E Coriander E Leaf, fruit IS0 2255 
(Umbelli- 
ferae) F Coriandre F Feuille, fruit 
45* Crocus sativus L. lridaceae E Saffron E Stigma IS0 3632-l 
F Safran F Stigmate 
46* Cuminum cyminum L. Apiaceae E Cumin E Fruit IS0 6465 
(Umbelli- 
ferae) F Cumin F Fruit 
47* Curcuma longa L. Zingi- E Turmeric E Rhizome, leaf IS0 5562 
beraceae 
F Curcuma F Rhizome, feuille 
48* Cymbopogon citra tus Poaceae E West Indian lemongrass E Leaf 
(DC.) Stapf (Gramineae) 
F Lemongrass d’Amerique F Feuille 
centrale 
5 IS0 676:1995(E/F) @ IS0 
Botanical name of the Common name of the spice in Name of the part International 
No. plant Family English and in French of the plant used Standard giving 
as spice specification 
Nom de la partie Norme 
NO Nom botanique de la Famille Nom commun de l’epice en de la plante internationale 
plante anglais et en franqais utilisee comme donnant des 
epice specifications 
49 Cymbopogon nardus (L.) Poaceae E Sri Lankan citronella E Leaf 
Rendle (Gramineae) 
F Citronelle type Sri Lanka E Feuille 
50 Hettaria cardamomum (L.) Zingi- E Small cardamom E Fruit, seed IS0 882-l 
Maton beraceae 
var. minuscula Burk. F Cardamome de Malabar F Fruit, graine 
51 Hettaria cardamomum (L.) Zingi- E Sri Lankan cardamom E Fruit, seed IS0 882-2 
Maton beraceae 
var. major Thwaites F Cardamome sauvage, F Fruit, graine 
Cardamone de Sri Lanka 
52.1 Ferula assa-foetida L. 
52.2 Ferula foetida (Binge) 
Regel 
52.3 Ferula narthex Boiss. Apiaceae 
(Umbelli- 
ferae) E Asafoetida 
F Ase fetide, asa-foetida E Rhizome 
exudate 
F Exudat du 
rhizome 
53 Foeniculum vulgare Miller Apiaceae 
ssp. capillaceum Miller (Umbelli- 
var. vulgare ferae) E Bitter fennel 
F Fenouil amer E Leaf, twig, fruit IS0 7927-l 
F Feuille, tige, 
fruit 
54 Foeniculum vu/gare Miller Apiaceae 
ssp. capillaceum Miller (Umbelli- 
var. dulce ferae) E Sweet fennel 
F Fenouil doux E Leaf, twig, fruit 
F Feuille, tige, 
fruit 
55 Garcinia cambogia Clusiaceae E Garcinia, Camboge E Pericarp of the 
(Gaertn.) Desr. (Guttiferae) fruit 
F Garcinia F Pericarpe du 
fruit 
56 Garcinia indica (Thouars) Clusiaceae E Garcinia, Kokum E Pericarp of the 
choisy (Guttiferae) fruit 
F Garcinia F Pericarpe du 
fruit 
57* Hyssopus officinalis L. Lamiaceae E Hyssop E Leaf 
(Labiatae) 
F Hysope F Feuille 
58 ///icum verum Hook. f. llliciaceae E Star anise, Chinese anise E Fruit IS0 11178 
F Badiane, anis etoile E Fruit 
59 Juniperus communis L. Cupres- E Common juniper E Fruit IS0 7377 
saceae 
F Genievre F Fruit (baie) 
60 Kaempferia galanga L. Zingi- E Galangal E Rhizome 
beraceae 
F - F Rhizome @ IS0 IS0 676:1995(E/F) 
Name of the part International 
No. Botanical name of the 
plant Family Common name of the spice in 
English and in French of the plant used Standard giving 
as spice specification 
Nom de la pat-tie Norme 
NO Nom botanique de la Famille Nom commun de l’epice en de la plante internationale 
plante anglais et en franqais utilisee comme donnant des 
epice specifications 
61* Laurus nobilis L. Lauraceae E Laurel, true laurel, bay leaf, E Leaf IS0 6576 
sweet flag 
F Laurier d’Apollon, laurier F Feuille 
commun, laurier noble, laurier 
sauce 
62* Levisticum officinale Koch Apiaceae 
(Umbelli- 
ferae) 
63.1 Lippia graveolens Kunth. Verbena- 
ceae 
63.2 Lippia berlandieri Schauer E Garden lovage, lovage 
F Liveche 
E Mexican oregano 
F Origan du Mexique E Fruit, leaf 
F Fruit, feuille 
E Leaf, terminal 
shoot 
F Feuille, 
sommite 
64* Mangifera indica L. Anacardia- E Mango E Immature fruit 
ceae (rind) 
F Mangue F Fruit non mur 
(tranche 
sechee) 
65* Melissa officinalis L. Lamiaceae E Balm, lemon balm, melissa E Leaf, terminal 
(Labiatae) shoot 
F Melisse F Feuille, 
sommite 
66* Mentha arvensis L. Lamiaceae E Japanese mint, field mint, E Leaf, terminal 
(Labiatae) corn mint shoot 
F Menthe type Japon, menthe F Feuille, 
type Bresil, menthe type sommite 
Chine 
67 Mentha citrata L. Lamiaceae E Bergamot E Leaf, terminal 
(Labiatae) shoot 
F Menthe bergamote F Feuille, 
sommite 
68* Mentha x piperita L. Lamiaceae E Peppermint E Leaf, terminal IS0 5563 
(Labiatae) shoot 
F Menthe poivree F Feuille, 
sommite 
69* Mentha spicata L. Lamiaceae E Spearmint, garden mint E Leaf, terminal IS0 2256 
(Labiatae) shoot 
F Menthe deuce, menthe verte F Feuille, 
sommite 
70 Murraya koenigii (L.) Rutaceae E Curry leaf E Leaf 
Sprengel 
F Feuille de Murraya F Feuille otanical name of the Common name of the spice in 
English and in French 
Mom common de Wpice en 
anglais et en fraryais donnant des 
spbcifications 
F Muscade type Papua 
E Papuan mace 
Siauw type nutmeg 
type Indonksie, type 
F Basilic doux E Leaf, terminal 
E Pandan wangi 
F Pandanus 
Pe troselinum crispum 
(Miller) Nyman ex. A.W. 
F Feuille, racine 
troselinum sa tivum 
8 @ IS0 IS0 676:1995(E/F) 
Name of the part International 
No. Botanical name of the Family Common name of the spice in 
plant English and in French of the plant used Standard giving 
as spice specification 
Nom de la partie Norme 
NO Nom botanique de la Famille Nom commun de I’epice en de la plante internationale 
plante anglais et en franqais utilisee comme donnant des 
epice specifications 
81* Pimenta dioica (L.) Merr. Myrtaceae E Pimento, allspice, Jamaica E Immature fruit, IS0 973 
PePPer leaf 
F Piment dit ((de la Jamai’que)) F Fruit immature, 
feuille 
82* Pimenta racemosa (Miller) Myrtaceae E West Indian bay E Fruit, leaf 
J. Moore 
F Bay F Fruit, feuille 
83* Pimpinella anisum L. Apiaceae E Aniseed E Fruit 
(Umbelli- 
ferae) F Anis vert F Fruit 
84 Piper guineense Piperaceae E West African or Benin pepper E Fruit 
Schumann et Thonn. L. 
F Poivre des Achantis F Fruit 
85* Piper longum L. Piperaceae E Long pepper, Indian long E Fruit 
pepper 
F Poivre long F Fruit 
86* Piper nigrum L. Piperaceae E Black pepper, white pepper, E Fruit IS0 959-l 
green pepper IS0 959-2 
IS0 10621 
F Poivre noir, poivre blanc, F Fruit 
poivre vert 
87* Punica granatum L. Punicaceae E Pomegranate E Seed (dried with 
flesh) 
F Grenade F Graine (sechee 
avec la chair) 
88* Rosmarinus officinalis L. i-amiaceae E Rosemary E Terminal shoot, IS0 11164 
(Labiatae) leaf 
F Romarin F Sommite, feuille 
89* Salvia officinalis L. Lamiaceae E Garden sage E Terminal shoot, IS0 11165 
(Labiatae) leaf 
F Sauge officinale F Sommite, feuille 
90* Sa tureja hortensis L. Lamiaceae E Summer savory E Terminal shoot, IS0 7928-2 
(Labiatae) leaf 
F Sarriette des jardins F Sommite, feuille 
91* Sa tureja mon tana L. Lamiaceae E Winter savory E Leaf, twig IS0 7928-l 
(Labiatae) 
F Sarriette des montagnes F Feuille, rameau 
9 IS0 676:1995(E/F> 
Botanical name of the ommon name 0 
English and in French 
Nom botanique de la Nom commun de ISpice en 
anglais et en fransais 
95* Sinapis alba L. B rassi- E White mustard, yellow E Seed IS0 1237 
caceae mustard 
(Cruciferae) 
F Moutarde blanche F Graine 
96* Syzygium aroma ticum L. Myrtaceae E Clove E Flower bud IS0 2254 
Merr. et Perry 
syn. Eugenia caryophyllus 
(Sprengel) Bullock et F Clou de girofle F Bouton floral 
S. Harrison 
97* Tamarindus indica L. Cesalpinia- E Tamarind E Fruit 
ceae 
F Tamarin F Fruit 
98* Thymus serpyllum L. Lamiaceae E Mother of thyme, wild thyme, E Terminal shoot, 
creeping thyme 
F Vanille Bourbon, vanille 
10 @ IS0 IS0 676:1995(E/F) 
No. Botanical name of the Name of the part International 
plant Family Common name of the spice in 
English and in French of the plant used Standard giving 
as spice specification 
Nom de la partie Norme 
NO Nom botanique de la Famille Nom commun de l’epice en de la plante internationale 
plante anglais et en francais utilisee comme donnant ‘des 
epice specifications 
103 Vanilla tahitensis J. Moore Orchidaceae E Vanilla E Fruit (pod) 
F Vanille Tahiti F Fruit (gousse) 
104 Vanilla pompona Schiede Orchidaceae E Pompona vanilla E Fruit (pod) 
F Vanillon des Antilles F Fruit (gousse) 
105 Xylopia aethiopica Annonaceae E Negro pepper, Guinean E Fruit 
(Dunal) A. Rich pepper 
F Poivre de Guinee, kani F Fruit 
106 Zanthoxylum bungei Rutaceae E Chinese prickly ash pepper, E Fruit 
Planch. Sechuang pepper 
syn. Zan thoxylum 
bungeanum Maxim. F Poivre de Sechuang, poivre de F Fruit 
Chine 
107 Zan thoxylum 
acanthopodium DC. Rutaceae E Chinese pepper 
F Poivre de Chine, poivre de 
I’Himalaya E Fruit 
F Fruit 
108 Zanthoxylum piperitum 
DC. Rutaceae E Japanese pepper E Fruit 
109* Zingiber officinale Roscoe Zingi- 
beraceae F Poivre du Japon 
E Ginger F Fruit 
E Rhizome IS0 1003 
F Gingembre F Rhizome 
* Term stabilized by ISTA. /Terme stabilise par I’ISTA. 
1) The numerous “species” of the Capsicum genus which have been described are so similar that it is extremely difficult to relate a given 
cultivar of Capsicum to any particular one of these species. 
The annual chillies with full herbaceous stem which are cultivated in the temperate and subtropical regions (“paprika” of Central Europe, 
“red pepper” of Southern Europe, North Africa and North America) relate to Capsimum annuu~ L. 
The usually biennial or triennial chillies having a ligneous stem at the base which are cultivated in tropical areas (for example, small sized 
fruit, having the burning taste of chillies) relate to Capsicum frutescens L. 
1) Les nombreuses ((especes) du genre Capsicum qui ont ete d&rites sont si semblables qu’il est extremement difficile de rapporter un 
cultivar donne de Capsicum a telle ou telle de ces ((especes). 
Les piments annuels a tige entierement herbacee qui sont cultives dans les regions temperees et dans les regions subtropicales 
(((paprika)) de I’Europe centrale, (tpiment rouge)) et ((poivron)) de I’Europe meridionale, de I’Afrique du Nord et de I’Amerique du Nord) se 
rattachent au Capsicum anuum L. 
Les piments, habituellement bisannuels ou trisannuels, 8 tige ligneuse a la base, qui sont cultives dans les regions tropicales (par 
exemple, fruit de petite taille, a la flaveur tres brulante du ((piment enrage))) se rattachent au Capsicum frutescens L. 
11 IS0 676:1995(E/F) 
Annex A 
(informative) 
Alphabetical list of common names 
Ajowan 
Allspice 
American pepper 
Angelica (garden) 
Anise 
Aniseed 
Asafoetida 52.1, 52.2, 52.3 
B 
Balm 
Bayleaf 
Belimbi cucumber tree 
Belimbing 
Bengal cardamom 
Benin pepper 
Bergamot 
Bird eye chilli 
Bitter fennel 
Black caraway 
Black cumin 
Black mustard 
Black pepper 
Blond caraway 
Blue maw 
Brazilian pepper 
C 
Calamus 
Californian pepper tree 
Cambodian cardamom 
Cambodge 
Cameroon cardamom 
Caper 
Caper bush 
Common caper 
Capsicum 
Caramba 
Carambola 
Caraway 
Cassia 
Celeriac 
Celery 
Chervil 
Chester cardamom 
Chillies 
Chinese cassia 
Chinese chive 30 
38 
39 
26 
25 
24 
17 
35,36 
39 
9 Common juniper 
Common thyme 
Coriander 
Corn mint 
Creeping thyme 
Cumin 
Curry leaf 
Damas black cumin 
Dill 
Estragon 
Fenugreek 
Field mint 
Flag root 
Galangal 
Garcinia 
Garden angelica 
Garden celery 
Garden lovage 
Garden mint 
Garden sage 
Garlic 
Gingelly 
Ginger 
Grain of paradise 
Greater galangal 
Greater Indian cardamom 
Green pepper 
Guinea grains 
Guinean pepper 
12 IS0 676: 1995( E/F) 
Common name I No. 
Horseradish 
Hyssop 
Indian cassia 
Indian cinnamon 
Indian dill 
Indian leek 
Indian long pepper 
Indian mustard 
Indonesian cardamom 
Indonesian cassia 
Indonesian mace 
Indonesian nutmeg 
J 
Jamaica pepper 
Japanese bunching onion 
Japanese mint 
Japanese pepper 
Kokum 
Korarima cardamom 
L 
Large cardamom 
Laurel 
Leek 
Lemon grass, West Indian 
Lemon balm 
Lesser galanga 
Longwas 
Long pepper 
Lovage 
Love in a mist 
M 
Mace, Indonesian type 
Mace, Siauw type 
Madagascan cardamom 
Mango 
Marjoram, sweet 
Mawseed 
Melissa 
Mexican origano 
Mother of thyme 
Myrtle flag 
N 
Negro pepper 
Nepalese cardamom 27 
57 
42 
43 
22 
9 
85 
31 
17 
40 
72 
I I 72 
81 
IO 
66 
108 
56 
4 
19 
61 
11 
48 
65 
15 
14 
85 
62 
73 
72 
72 
2 
64 
76 
79 
65 
63-1, 63.2 
98 
I Common name 
N (continued) No. 
Nutmeg 
Nutmeg, Indonesian type 
Nutmeg, Papuan type 
Nutmeg, Siauw type 71-72 
72 
71 
72 
0 
Onion 7 
Oregano 77 
Origan 77 
Pandam wangi 78 
Paprika 35 
Papuan nutmeg 71 
Papuan mace 71 
Parsley 80 
Pepper 84-86 
Peppermint 68 
Pimento 81 
Pomegranate 87 
Pompona vanilla 104 
POPPY 79 
Potato onion 8 
R 
Rosemary 88 
Round cardamom 17 
s 
Saffron 45 
Sechuang pepper 106 
Sesame 94 
Schallot 6 
Siamese cardamom 17 
Siamese ginger 14 
Siauw mace 72 
Siauw nutmeg 72 
Small cardamom 50 
Spearmint 69 
Sri Lankan cardamom 51 
Sri Lankan cinnamon 43 
Sri Lankan citronella 49 
Star anise 58 
Stony leek IO 
Summer savory 90 
Sweet basil 75 
Sweet flag I,61 
Sweet fennel 54 
Sweet marjoram 76 
Tamarind 97 
Tarragon 28 
Tejpat 42 
13 Thyme 
True h-wI 
Tsao-ko cardamom 
Ternmeric 
t k I 
sta rd I -L ~~p--.-F--~-- ‘“~s7~-.~--‘--.7.~~ @ IS0 IS0 676: 1995( E/F) 
Annexe A 
(informative) 
Index alphabbtique des noms communs 
Nom commun NO 
4 
4core vrai 1 
4framome d’Ethiopie 4 
4iI 12 
4jowan 100 
4neth 21 
Aneth de I’lnde 22 
Angelique 23 
Anis etoile 58 
Anis vert 83 
Asa-foetida 52.1-52.2-52.3 
Ase fetide 52.1-52.2-52.3 
Badiane 58 
Baies roses 92 
Basilic doux 75 
Bay 82 
Calamus 1 
Cannelle type Chine 39 
Cannelle type lnde 42-43 
Cannelle type Indonesie 40 
Cannelle type Java 40 
Cannelle type Madagascar 43 
Cannelle type Padang 40 
Cannelle type Seychelles 43 
Cannelle type Sri Lanka 43 
Cannelle type Vi&-Nam 41 
Capre 34 
Carambole 29-30 
Cardamome (grande) 19 
Cardamome de Madagascar 2 
Cardamome de Malabar 50 
Cardamome de Sri Lanka 51 
Cardamome du Bengale 16 
Cardamome du Cameroun 3 
Cardamome du Nepal 19 
Cardamome Kravanh 18 
Cardamome ronde 17 
Cardamome sauvage 51 
Cardamome tsao-ko 20 
Carvi blond 38 
Cat-vi noir 38 
Celeri 26 
Celeri en branche 25 
Cerfeuil 24 Nom commun 
Chataigne de terre 
Ciboule 
Ciboulette 
Citronnelle type Sri Lanka 
Civette 
Clou de girofle 
Coriandre 
Cumin 
Curcuma 
E 
Echalote 
Estragon 
F 
Faux poivrier 
Fenouil amer 
Fenouil doux 
Fenugrec 
Feuille de Murraya NO 
37 
IO 
33 
49 
1.3 
96 
44 
46 
47 
6 
28 
92 
53 
54 
101 
70 
G 
Galanga (grand) 
Galanga (petit) 
Garcinia 
Genievre 
Gingembre 
Girofle (clou) 
Graine de paradis 
Grenade 14 
15 
55-56 
59 
109 
96 
5 
87 
H 
Hysope 57 
K 
Kani 105 
Krervanh 18 
L 
Laurier commun 61 
Laurier d’Apollon 61 IS0 676:1995(E/F) 
L (suite) Nom commun NO 
Laurier noble 
Laurier sauce 
Lemongrass d’Amerique centrale 
Liveche 61 
61 
48 
62 
Macis type Indonesie 
Macis type Papua 
Macis type Siauw 
Mangue 
Maniguette 
Marjolaine 
Melisse 
Menthe bergamote 
Menthe deuce 
Menthe poivree 
Menthe type Bresil 
Menthe type Chine 
Menthe type Japon 
Menthe verte 
Moutarde blanche 
Moutarde brune 
Moutarde de I’lnde 
Moutarde noire 
Murraya (feuille de) 
Muscade type Indonesie 
Muscade type Papua 
Muscade type Siauw 72 
71 
72 
64 
5 
76 
65 
67 
69 
68 
66 
66 
66 
69 
95 
31 
31 
32 
70 
72 
71 
72 
N 
Nigelle 
Nigelle de Damas 
0 
Oignon 
Origan 
Origan du Mexique 
P 
Pandanus 
Paprika 74 
73 
7 
77 
63.1-63.2 
78 
35 Nom commun 
Pavot a ceillette 
Persil 
Piment dit ((de la Jama’ique)) 
Piments 
Poireau 
Poivre blanc 
Poivre de Chine 
Poivre de Guinee 
Poivre de I’Himalaya 
Poivre de Sechuang 
Poivre des Achantis 
Poivre du Bresil 
Poivre du Japon 
Poivre long 
Poivre noir 
Poivre vert 
Poivrier de I’Amerique 
Poivrier (faux) 
Poivrons NO 
79 
80 
81 
35-36 
II 
86 
106-107 
105 
107 
106 
84 
93 
108 
85 
86 
86 
92 
92 
35-36 
R 
Raifort 
Romarin 
S 
Safran 
Sarriette des jardins 
Sarriette des montagnes 
Sauge off icinale 
Serpolet 
Sesame 27 
88 
45 
90 
91 
89 
98 
94 
T 
Tamarin 97 
Thym 99 
Thym commun 99 
V 
Vanille Bourbon 102 
Vanille Indonesie 102 
vanille Mexique 102 
vanille Tahiti 103 
vanillon des Antilles 104 
16 IS0 676:1995(E/F) 
Annex B 
Annexe B 
(informative) 
Names of botanists and the abbreviations used 
Noms des botanistes et des abhiations utilishes 
A. Rich. 
4ndrews 
4.W. Hill 
3attand 
3ilge 
31ume 
loiss. 
!ullock 
brk. 
Zhoisy 
Zosson 
lzernj. 
)C . 
Iesr. 
Iunal 
Zngl. 
3. Fedtsch. 
3aertn. 
-lance 
iassk. 
ioffm. 
Hook. 
Hook.f. 
Houtt. 
J. Moore 
Koch 
Kurz 
Kunth 
L . AbbreviationI) 
Abrhviationl) Name of botanist 
Nom du botaniste 
lichard, Achille 
ndrews, Henry C. 
lill, Arthur W. 
lattandier, Jules Aime 
rilge, Emine 
Ilume, C.L. 
joissier, Pierre Edmond 
bullock, Arthur Allman 
surkill, Isaac H. 
Zhoisy, Jacques Denys 
Zosson, E. St-Charles 
lzernjaew, V. M. 
landolle, A.P. de 
Iesrousseau, L.A.J. 
Iunal, Michel Felix 
Angler, H.G.A. 
Iedtschenko, Boris Alexeevitch 
3aertner, Joseph 
-lance, Henry F. 
iasskarl, Justus Carl 
ioffmann, Georg Franz 
Hooker, W.J. 
Hooker, J.D. 
Houttuyn, Maarten 
Moore, John William 
Koch, W.D.J. 
Kurz, Wilhelm Sulpiz 
Kunth, Karl Sigismund 
Linnaeus (Linne), C. von 
17 IS0 676:1995(E/F) 
-emaire 
f * . 
laton 
laxim. 
lerr. 
deyer 
/liller 
lees 
Jyman 
! Gaertn. 
‘erry 
)ers. 
‘ierre 
‘lanchon 
\adde 
3egel 
3endle 
3oscoe 
3ottler 
3oxb. 
3alisb. 
3chauer 
Schiede 
Scherb. 
Schumann 
S. Harrison 
Sol. 
Sonn. 
Sprague 
Sprengel 
T. Nees 
Thonn. 
Thouard 
Thwaites 
Tra but 
Warb. 
Willd. AbbreviationI) 
Abrkviationl) Name of botanist 
Nom du botaniste 
emaire, C.A. 
inn& C. von, (filius) 
/laton, William G. 
/laximowicz, K.J. 
/lerrill, E.D. 
/leyer, Bernhard 
Jliller, Philipp 
Jees von Esenbeck, C.G.D. 
Jyman, Carl Fredrik 
%rtner, Ph. C. 
‘err-y, Lily May 
‘ersoon, C.H. 
‘ierre, J.B.L. 
‘lanchon, Jules Emile 
jadde, Gustave Ferdinand 
qegel, Eduard August 
qendle, Alfred Barton 
qoscoe, William 
bottler, Johann Peter 
soxburgh, William 
Salisbury, E.A. 
Schauer, Johan Konrad 
Schiede, C.J.W. 
Scherbius, Johannes 
Schumann, K.M. 
Harrison, S.G. 
Solander, Daniel Karl 
Sonnerat, Pierre 
Sprague, Thomas A. 
Sprengel, K.P.J. 
Nees von Esenbeck, Theodor Friedrich 
Thonning, Peter 
Thouard, Louis Marie Aubert du Petit 
Thwaites, G.H.K. 
Trabut, Louis Charles 
Warburg, Otto 
Willdenow, C.L. von 
1) According to the Draft index of Authors’ Abbreviations compiled at the Herbarium, Royal Botanic Gardens, Kew, UK, 1980. 
11 Won le Draft index of Authors’ Abbreviations &abli au Herbarium, Royal Botanic Gardens, Kew, Royaume-Uni, 1980. 
18 @ IS0 IS0 676:1995(E/F) 
I31 
141 
[51 
161 
171 
H 
191 Annex C 
(informative) 
Bibliography 
IS0 882-l : 1993, Cardamom (Elettaria Cardamom- 
urn (Linnaeus) Maton var. miniscula Burkill) - 
Specification - Part I: Whole capsules. 
I SO 882-2: 1993, Cardamom (E/e ttaria Cardamom- 
urn (Linnaeus) Maton var. miniscula Burkill) - 
Specification -Part 2: Seeds. 
IS0 959-l : 1989, Pepper (Piper nigrum Linnaeus), 
whole or ground - Specification - Part I: Black 
PePPer. 
IS0 959-2: 1989, Pepper (Piper nigrum Linnaeus), 
whole or ground - Specification - Part 2. White 
PePPer- 
IS0 972: -*), Chillies and capiscums, whole or 
ground (powdered) - Specification. 
IS0 973:1980, Spices and condiments - 
Pimento (allspice) whole or ground - Specifica- 
tion. 
IS0 1003:1980, Spices and condiments - 
Ginger, whole, in pieces, or ground - Specifi- 
cation. 
IS0 1237: 1981, Mustard seed - Specification. 
IS0 2254:1980, Cloves, whole and ground 
(powdered) - Specification. 
[I 0] IS0 2255.- 3, . Coriander (Coriandrum sativum L.), 
whole or ground (powdered) - Specification. 
[ II] IS0 2256: 1984, Dried mint (spearmint) (Mentha 
spicata Linnaeus syn. Mentha viridis Linnaeus) - 
Specification. 
[ 121 IS0 3632-l : 1993, Saffron (Crocus sativus 
Linnaeus) - Part I: Specification. 
[ 133 IS0 5559:1995, Dehydrated onion (Allium cepa 
Linnaeus) - Specification. [II 
121 
131 
141 
[51 
161 
[71 
k31 
191 Annexe C 
(informative) 
Bibliographie 
IS0 882-l : 1993, Cardamome (Elettaria cardamo- 
mum (Linnaeus) Maton var. minuscula Burkill) - 
Specifications - Partie 1: Capsules entieres. 
I SO 882-2: 1993, Cardamome (E/e ttaria cardamo- 
mum (Linnaeus) Maton var. minuscula Burkill) - 
Specifications - Partie 2: Graines. 
IS0 959-l :I 989, Poivre (Piper nigrum Linnaeus), 
en tier ou en poudre - Specifications - Partie I: 
Poivre noir. 
IS0 959-2: 1989, Poivre (Piper nigrum Linnaeus), 
entier ou en poudre - Specifications - Partie 2: 
Poivre blanc. 
IS0 972: --*I, Piments dits (( Piments enrages)) et 
piments forts, entiers ou en poudre - Specifica- 
tions. 
IS0 973: 1980, gpices - Piment, type Jamai’que, 
en tier ou en poudre - Specifications. 
IS0 1003: 1980, gpices - Gingembre entier, en 
morceaux ou en poudre - Specifications. 
IS0 1237:1981, Graines de moutarde - Specifi- 
cations. 
IS0 2254:1980, Claus de girofle entiers et clous 
de girofle en poudre - Specifications. 
[I 01 IS0 2255*- 3, . Coriandre (Coriandrum sativum L.) 
en tiere et conandre en poudre - Specifications. 
[ II] IS0 2256:1984, Menthe verte ou menthe deuce 
(mentha spica ta Linnaeus syn. Mentha viridis 
Linnaeus) sechee - Specifications. 
121 IS0 3632-l :I 993, Safran (Crocus sativus Lin- 
naeus) - Partie I: - Specifications. 
[I 31 IS0 5559:1995, Oignon d&hydrate (Allium cepa 
Linnaeus) - Specifications. 
19 IS0 676:1995(E/F) @ IS0 
[I 41 IS0 5560: -41, Dehydrated garlic (Allium sativum 
L1 m - Specification. 
[I 51 IS0 5561 :I 990, Black caraway and blond cara- 
way (Carum car-vi Linnaeus), whole - Specifi- 
cation. 
[I 61 IS0 5562:1983, Turmeric, who/e or ground 
(powdered) - Specification. 
[I71 IS0 5563:1984, Dried peppermint (Mentha 
piperita Linnaeus) - Specification. 
[ 181 IS0 6465: 1984, Whole cumin (Cumunum 
cyminum Linnaeus) - Specification. 
[I 91 IS0 6538. . -51, Cassia (Chinese type, Indonesian 
type and Vietnamese type), whole or ground 
(powdered) - Specification. 
[20] IS0 6539.-6) . Cinnamon (Sri Lankan type, 
Seychelles type and Madagascan type), whole or 
ground (powdered) - Specification. 
[21] IS0 6574: 1986, Celery seed (Apium graveolens 
Linnaeus) - Specification. 
[22] IS0 6575:1982, Fenugreek, who/e or ground 
123 
P4 [I41 IS0 5560: -4) Ail d&hydrate (Allium sativum L.) 
- Specifications. 
[I 51 IS0 5561 :I 990, C at-vi noir et carvi blond en tiers 
(Carum cat-vi Linnaeus) - Specifications. 
161 IS0 5562:1983, Curcuma, entier ou en poudre - 
Specifications. 
171 IS0 5563: 1984, Menthe poivree (Mentha piperita 
Linnaeus) sechee - Specifications. 
[18] IS0 6465:1984, C umin entier (Cuminum cymi- 
num Linnaeus) - Specifications. 
[ 191 IS0 6538: T-5) Cannel/e (type Chine, type Indo- 
nesie et type’ Vi&-Nam) entiere ou en poudre - 
Specifications. 
[20] IS0 6539: -61, Cannel/e (type Sri Lanka, type 
Seychelles et type Madagascar) entiere ou en 
poudre - Specifications. 
21 
22 ] IS0 6574:1986, G raines de celeri (Apium gra- 
veolens Linnaeus) - Specifications. 
] IS0 6575:1982, Fenugrec, entier ou en poudre - 
(powdered) - Specification. 
IS0 6576:1984, Laurel (Laurus nobilis Linnaeus) 
- Whole and pounded leaves - Specification. 
IS0 6577:1990, Nutmeg, whole or broken, and 
mace, whole or in pieces (Myristica fragrans 
Houttuyn) - Specification. Specifications. 
[23] IS0 6576: 1984, L aurier (Laurus nobilis Linnaeus) 
- Feuilles entieres et brisees - Specifications. 
[24] IS0 6577:1990, M uscade entiere ou brisee et 
macis entier ou en morceaux (Myristica fragrans 
Houttuyn) - Specifications. 
[25] IS0 6754:- 7, Dried thyme (Thymus vulgaris L.) , [25] IS0 6754- 7, Thym s&he (Thymus vulgaris L.) , 
- Specification. - Specifications. 
[26] IS0 7377: 1984, Juniper berries (Juniperus [26] IS0 7377:1984, B aies de genievre (Juniperus 
communis Linnaeus) - Specification. communis Linnaeus) - Specifications. 
[27] IS0 7540: 1984, Ground (powdered) paprika [27] IS0 7540:1984, Paprika (Capsicum annuum 
(Capsicum annuum Linnaeus) - Specification. Linnaeus) en poudre - Specifications. 
128 ] IS0 7925:1985, Dried organ0 (Oreganum vulgare 
Linnaeus) - Whole or ground leaves - 
Specification. 
] IS0 7926:1991, Dehydrated taragon (Artemis 
dracunculus Linnaeus) - Specification. 
[30] IS0 7927-l : 1987, Fennel seed, whole or ground [30] IS0 7927-l :I 987, Graines de fenouil entieres ou 
(powdered) - Part I: Bitter fennel seed en poudre - Partie 1: Graines de fenouil amer 
(Foeniculum vulgare P. Miller var. vulgare) - (Foeniculum vulgare P. Miller var. vulgare) - 
Specification. Specifications. [28] IS0 7925: 1985, Origan s&he (Origanum vulgare 
Linnaeus) - Feuilles entieres ou en poudre - 
Specifications. 
[29] IS0 7926:1991, Estragon d&hydrate (Artemisia 
dracunculus Linnaeus) - Specifications. 
20 @ IS0 IS0 676:1995(E/F) 
[31 I IS0 7928-l :I 991, Savory - Specification - [31] IS0 7928-l :1991, Sarriette - Specifications - 
132 Part I: Winter savory (Satureja montana 
Linnaeus). 
IS0 7928-2:1991, Savory - Specification - 
Part 2: Summer savory (Satureja hortensis 
Linnaeus). Par-tie 1: Sarriette des mon tagnes (Satureja 
133013 tana Linnaeus). 
[32] IS0 7928-2:1991, Sarriette - Specifications - 
Partie 2: Sarriette des jardins (Sa tureja hortensis 
Linnaeus). 
[33] IS0 10620: 1995, Dried sweet marjoram 
(Origanum majorana L.) - Specification. 
[34] IS0 10621:- *), Dehydrated green pepper (Piper 
nigrum L.) - Specification. 
]35 
136 ] IS0 11163:1995, Dried basil (Ocimum basilicum 
L) . - Specification. 
] IS0 11164:1995, Dried sweet rosemary (Ros- 
marinus officinalis L.) - Specification. 
[37] IS0 11165:1995, Dried sage (Salvia officinalis L.) 
- Specification. 
[38] IS0 11178:1995, Star anise (Illicium verum 
Hook f.) - Specification. [33] IS0 10620: 1995, Marjolaine sechee (Origanum 
majorana L.) - Specifications. 
[34] IS0 10621: --*I, Poivre vert d&hydrate (Piper 
nigrum L .) - Specifications. 
[35] IS0 11163:1995, Basilic doux s&he (Ocimum 
basilicum L. ) - Specifications. 
[36] IS0 11164:1995, Romarin s&he (Rosmarinus 
officinalis L .) - Spdcifica tions. 
[37] IS0 11165:1995, Sauge sechee (Salvia officinalis 
LI . - Specifications. 
[38] IS0 11178:1995, Badiane (Anis etoile) (Illicium 
verum Hook f.) - Specifications. 
2) To be published. (Revision of IS0 9721985) 
3) To be published. (Revision of IS0 2255:1980) 
4) To be published. (Revision of IS0 5560:1983) 
5) To be published. (Revision of IS0 6538:1982) 
6) To be published. (Revision of IS0 6539:1983) 
7) To be published. (Revision of IS0 6754:1985) 
8) To be published. 2) A publier. (RBvision de I’ISO 972:1985) 
3) A publier. (R&ision de I’ISO 2255:1980) 
4) A publier. (R&vision de I’ISO 5560:1983) 
5) A publier. (Revision de I’ISO 6538:1982) 
6) A publier. (Rkvision de I’ISO 6539:1983) 
7) /i publier. (Revision de I’ISO 6754:1985) 
8) A publier. 
21 This page intentionally left blank This page intentionally left blank IS0 676:1995(E/F) 
ICS 01.040.67; 67.220.10 
Descriptors: agricultural products, spices, seasonings, nomenclature, vocabulary. / Descripteurs: produit agricole, kpices, 
assaisonnement, nomenclature, vocabulaire. 
Price based on 21 pages / Prix bas6 sur 21 pages