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The spiciness of chili

The spiciness of chili, Total:13 items.

In the international standard classification, The spiciness of chili involves: Spices and condiments. Food additives, Farming and forestry.

Association Francaise de Normalisation, The spiciness of chili

• NF V32-069*NF ISO 3513:1995 Chillies. Determination of scoville index.
• NF V32-166*NF EN ISO 7540:2020 Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications
• NF V32-166:1985 Spices and condiments. Ground paprika ({Capsicum} {Annuum} {Linnaeus}). Specification.

German Institute for Standardization, The spiciness of chili

• DIN 10234:2003-02 Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)

TH-TISI, The spiciness of chili

• TIS 1176-1993 Nam phrik (chilli paste)

Group Standards of the People's Republic of China, The spiciness of chili

• T/XJY 2306-2023 Pepper for stir-fried pork belly of HN peppers
• T/CSIQ 77002-2020 Determination of total capsaicinoid content and pungency degree gradation for spicy condiments
• T/CFAA 0004-2021 Paprika red raw material—Paprika pellet

SG-SPRING SG, The spiciness of chili

• SS 487-2001 SPECIFICATION FOR Chillies and capsicums, whole or ground (powdered)

Taiwan Provincial Standard of the People's Republic of China, The spiciness of chili

• CNS 8734-1982 Spices and Condiments Hot Pepper Whole and Ground Specification

International Organization for Standardization (ISO), The spiciness of chili

• ISO 7540:2020 Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications

Hunan Provincial Standard of the People's Republic of China, The spiciness of chili

• DB43/T 276-2006 Sensory evaluation method for hotness of chili and chili products

IN-BIS, The spiciness of chili

• IS 9345-1979

Others:   Detection of Capsaicin, The method of chili oil, chilli spiciness, content of chili, Fat Content in Peppers, The spiciness of chili, Fat Content in Peppers, Fat Content in Peppers, Determination method of capsaicin, fat in peppers, all of chili, Method for determining the relative content of capsaicin.