Quality Standards
- SLSI STANDARDS - Will be available in shortly
- ESA Cleanliness standards - [Click to Download the document]
[107 kb]
- ASTA cleanliness specifications - [Click to Download the document] [101 kb]
- COMPARISSON OF QUALITY PARAMETERS - [Click to Download the document] [165 kb]
- Pesticide Residue limits
5.1 pesticide residue limits for spain and U. S - [Click to Download the document] [97 kb]
5.2 pesticide residue limits for Netherlands - [Click to Download the document] [47 kb]
5.3 Maximum residue levels for Germany - [Click to Download the document] [54 kb]
- British Standards -
- Indian Standards for peppr AGMARK GRADE SPECIFICATIONS(India) - Will be available in shortly
- INDONESIAN STANDARD FOR PEPPER - [Click to Download the document] [47 kb]
- Malaysian Standard for Pepper - [Click to Download the document] [67 kb]
Specifications for Sri Lankan essential oils
|
Sp Gr | Ref Indx | Opt Rot 200 C | Miscibility EtOH |
Phenol | GC % |
| Cinnamon Leaf Oil , IS0 200 C
SLS 30/30 |
1.037- 1.053
1.034-1.050 |
1.527-1.540
1.530-1.540 |
-2.5-+2
|
1 in 2 70% |
75-85 |
CA- 0.8-1.5 |
| Cinnamon Bark Oil SLS 300C | 1.010-1.03 |
1.555-1.580 |
|
|
<18% |
Ald-60-30 |
Cardamom oil |
0.912-0.936 |
1.462-1.468 |
+22 -+_41 |
1 in 2-5 vol -70% |
Gr. i- LG ,ii. – LLG1,iii-iv. LLG2,v. LB, vi. LNS |
|
Cironella oil SLS – 300C |
0.890-0.910 |
1.465-1.487 |
-9- -18 |
1in 1-2 -80% |
|
Ald- 7-15 |
Nutmeg oil SLS30 |
0.885-0.915 |
1.4750-1.4880 |
+8 - +25 |
1 in 3 - 90% |
|
|
Pepper oil BS 200C |
0.868-0.907 |
1.4800-1.4900 |
-15 - +4 |
1 in 3 |
|
|
Ginger oil SLS 30 |
0.868-0.882 |
1.484-1.489 |
-28 - -45 |
1 in 1- 80 % |
|
|
Clove bud oil SLS 300C |
1.035-1.057 1.041-1.054 |
1.5230-1.5310 1.5280-1.5380 |
|
1 in 2 ,70% |
Eugenol>85-90 |
|
Lemon grass CS 300C |
0.888-0.898 |
1.4786-1.4846 |
+1 - -3 |
1 in 3 70% |
Citral >70 |
|
National and International quality specifications for Pepper
Grades of pepper (Piper nigrum L.)
Last Update: 2007-07-05
Definitions:
- Whole black pepper;
Whole black pepper shall be the dried whole corns or berries of P. nigrum L. generally picked before they are ripened. They are brown to black in colour with deep set wrinkles on the dried berry.
- Whole white pepper;
Whole white pepper shall be the whole black pepper after ripening and which the outer coating or the pericarp has been removed and dried afterwards.
- Light berries;
Light berries shall be those pepper corns which when subjected to the test prescribed in 9.3 float on the surface of the alcohol/water medium.
- Pin heads:
Pin heads shall be the whole under developed corns of P. nigrum L. For the purpose of this standard, pepper corns passing through a 2.36 mm sieve and remaining on a 1.40 mm sieve shall be considered as pin heads.
- Extraneous matter:
Extraneous matter shall be any material than those defined above; dust from pepper corns passing through 1.40 mm sieve shall be considered as extraneous matter for the purpose of this standard.
There shall be five grades of whole pepper as follows:
- Grade 1
- Grade 2 (FAQ)
- Grade 3
- Grade 4
ESA
- ESA Quality Documents
- ESA Quality Minima Document
- ESA Advice on illegal dyes
- Introduction to the EU-Pesticide legislation
- EU presentation on pesticide Regulation 396/2005
ISO
- ISO TC 34/SC 37 Spices, culinary herbs and condiments
- ISO Published Standards
- ISO Standards under development
Codex Alimentarius
- Codex Alimentarius Commission
- Codex MRLs for spices
- Codex standard on the Recommended Methods of Analysis and Sampling
- Development on Codex Committee on Methods of Analysis and Sampling
IPC Quality issues
IPC Standards, whole pepper |