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ISO 11027:2026
International Standard
Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
GSO ISO 7541:2025
ISO 7541:2020
Gulf Standard
Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
ISO 3632-1:2025
International Standard
Spices — Saffron (Crocus sativus L.) — Part 1: Specification
ISO 18731:2025
International Standard
Spices and condiments — Seasoning oil of Zanthoxyli pericarpium — Specification
ISO 1003:2025
International Standard
Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — Specification
GSO ISO 7540:2025
ISO 7540:2020
Gulf Standard
Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
GSO CXS 327:2024
CXS 327:2022
Gulf Technical Regulation
Cumin
GSO 2526:2024
Gulf Technical Regulation
Grinded Thyme Mix (Zaatar)
GSO ISO 5671:2024
ISO 5671:2023
Gulf Standard
Spices and condiments
— Dried chive (Allium schoenoprasum L.), cut and ground
BH GSO ISO 5562:2024
ISO 5562:1983
Bahraini Technical Regulation
Turmeric, whole or ground (powdered) - Specifications
BH GSO 2526:2024
GSO 2526:2024
Bahraini Technical Regulation
Grinded Thyme Mix (Zaatar)
BH GSO ISO 6576:2024
ISO 6576:2004
Bahraini Technical Regulation
Laurel (Laurus nobilis L.) –
Whole and ground leaves — Specification