ISO 1003:2025
ISO 1003:2025 Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — Specification
CDN $125.00
This publication was last reviewed and confirmed in 2025.
Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — Specification
Description
This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and ground forms.
Annex A specifies a method for the determination of calcium.
Recommendations for storage and transport conditions are given in Annex B.
Edition
3
Published Date
2026-06-18
Status
PUBLISHED
Pages
9
Language
English
Format
Secure PDF
Secure – PDF details
- Save your file locally or view it via a web viewer
- Viewing permissions are restricted exclusively to the purchaser
- Device limits - 3
- Printing – Enabled only to print (1) copy
See more about our Environmental Commitment
Abstract
This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and ground forms.
Annex A specifies a method for the determination of calcium.
Recommendations for storage and transport conditions are given in Annex B.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-
ISO 676:1997 Spices and condiments – Botanical nomenclature – Technical Corrigendum 1
CDN $0.00 Add to cart -
ISO 20377:2018 Dried parsley (Petroselinum crispum) – Specification
CDN $82.00 Add to cart -
ISO 2825:1981 Spices and condiments – Preparation of a ground sample for analysis
CDN $82.00 Add to cart -
ISO 3513:1995 Chillies – Determination of Scoville index
CDN $124.00 Add to cart
