Spices and condiments

Curry powder — Specification

Reference:

ISO 2253:1999

Publication Year:

1999

Domain:

Épices et condiments

36 500 F CFA

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Poudre de curry — Spécifications

Reference:

ISO 2253:1999

Publication Year:

1999

Domain:

Épices et condiments

36 500 F CFA

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Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification

Reference:

ISO 6538:1997

Publication Year:

1997

Domain:

Épices et condiments

36 500 F CFA

Cannelle type Chine, type Indonésie et type Viêt-nam [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume et Cinnamomum loureirii Nees] — Spécifications

Reference:

ISO 6538:1997

Publication Year:

1997

Domain:

Épices et condiments

36 500 F CFA

Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography

Reference:

ISO 13685:1997

Publication Year:

1997

Domain:

Épices et condiments

36 500 F CFA

Gingembre et oléorésines de gingembre — Dosage des principaux composés piquants (gingérols et shogaols) — Méthode par chromatographie en phase liquide à haute performance

Reference:

ISO 13685:1997

Publication Year:

1997

Domain:

Épices et condiments

36 500 F CFA

Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification

Reference:

ISO 973:1999

Publication Year:

1999

Domain:

Épices et condiments

24 000 F CFA

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Piment type Jamaïque [Pimenta dioica (L.) Merr.], entier ou en poudre — Spécifications

Reference:

ISO 973:1999

Publication Year:

1999

Domain:

Épices et condiments

24 000 F CFA

Read more about Piment type Jamaïque [Pimenta dioica (L.) Merr.], entier ou en poudre — Spécifications
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