ISO INTERNATIONAL STANDARD 972 Second edition 1997-04-15 Chillies and capsicums, whole or ground (powdered) - Specification Piments dits piments enrages et piments forts, entiers ou en poudre - Specifications ISO Reference number ISO 972:1997(E) No reproduction or networking permitted without license from IHS Not for Resale ISO 972:1997(E) Foreword Iso (the International Organization for Standardization) is a worldwide federation of national standards bodies (IsO liaison with ISO, also take part in the work. IsO 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 ISO 972 was prepared by Technical Committee ISO/TC 34, Agricultural food products, SubcommitteeSC7,Spicesandcondiments Annex A forms an integral part of this International Standard. Annexes B and C are for information only. @ISO1997 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in anyform or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. InternationalOrganization forStandardization Casepostale56.CH-1211Geneve20.Switzerland Internet [email protected] X.400 C=ch; a=400net; p=iso; 0=isocs; S=central Printed in Switzerland tional Organization for Standardizatior Not for Resale ISO 972:1997(E) @ISO Introduction Whole chillies and capsicums contain pungent components made up of capsaicinoids. The amount of pungent components present widely varies from one variety to another. As dimensions, shape and colour vary widely, classification based on these parameters is not of much significance ininternationaltrade. Whole chillies and capsicums are also not generally bought on the basis of capsaicinoids content, but on established origin types suitable to a specific importer. Colour and size are also parameters which may come into consideration in international trade. However, the detailed requirements of the importer require the checking of each consignment, since capsaicinoid content, colour and size vary widely between consignments and from crop to crop. In international trade, a rough differentiation is made capsaicinoid content (heat strength) higher than those specified for certain chilli varieties. Consequently, no limits of capsaicinoid content are laid down to differentiate between chillies and content (heat strength). IsO 3513 gives details for determining the pungency in the form of the Scoville index. Determination of the capsaicinoid content by a spectrometric method and an HPLC method are given in ISO 7543-1 and 7543-2 respectively. Copyright Int