ISO INTERNATIONAL STANDARD 2253 Third edition 1999-12-15 Curry powder Specification Poudre de curry Spécifications Reference number ISO 2253:1999(E) ISO @ ISO 1999 ISO 2253:1999(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this area. Adobeis atrademarkof AdobeSystems Incorporated Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by isO member bodies. In the unlikely event ?ISO1999 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 either ISO at the address below or ISO's member body in the country of the requester. ISO copyright office Case postale 56.CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 734 10 79 E-mail [email protected] Web www.iso.ch Printed in Switzerland ii @ Iso 1999 - All rights reserved ISO 2253:1999(E) Contents Page Foreword 1 Scope 2 Normative references . 3 Specifications.... 3.1 Description and composition . 3.2 Odour and flavour... 3.3 Freedomfrominsects,moulds,etc. 3.4 Freedom from coarse particles ... 3.5 Chemical requirements .. 4 Sampling. Test methods.. 6 Packaging and marking . 6.1 Packaging... 6.2 Marking .... Annex A (informative) Recommendations relating to conditions of storage and transport.. Annex B (normative) Determination of starch Acid hydrolysis method... Annex C (normative) Determination of sodium chloride content .... IsO 1999-All rights reserved