676 uganda standard · aliments. note 2 the term applies equally to the product in the whole form...

UGANDA STANDARD

US ISO 676

First Edition 2009-09-04

Reference number US ISO 676:1995

© UNBS 2009

Spices and condiments — Botanical nomenclature

US ISO 676:1995

© UNBS 2009 – All rights reserved ii

Compliance with this standard does not, of itself confer immunity from legal obligations

A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application

© UNBS 2009

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS.

Requests for permission to reproduce this document should be addressed to

The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: 256 41 505 995 Fax: 256 41 286 123 E-mail: [email protected]: www.unbs.go.ug

mailto:[email protected]

US ISO 676:1995

© UNBS 2009 - All rights reserved iii

National foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and Industry established under Cap 327, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration of standards and is (a) a member of International Organisation for Standardisation (ISO) and

(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and

(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO).

The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders.

Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council. This Uganda Standard, US ISO 676, Spices and condiments — Botanical nomenclature, is identical withand has been reproduced from an International Standard, ISO 676:1995, Spices and condiments — Botanical nomenclature, and adopted as a Uganda Standard.

This standard was developed by the Food and agriculture Standards Technical Committee (UNBS/TC 2).

Wherever the words, "International Standard" appear, they should be replaced by "Uganda Standard."

INTERNATIONAL STANDARD

NORME INTERNATIONALE

IS0

Second edition Deuxigme 6dition

1995-12-15

Spices and condiments - Botanical nomenclature

Cpices - Nomenclature botanique

Reference number Num&o de rkfhence

IS0 676: 1995(E/F)

6§0 676:1995(E/F)

Foreword

IS0 (the International Organization for Standardization) is a worldwide federation of national standards bodies (IS0 member bodies). The work of preparing International Standards is normally carried out through IS0 technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. IS0 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 IS0 676 was prepared by Technical Committee lSO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments.

This second edition cancels and replaces the first edition (IS0 676:1982), which has been technically revised.

The botanical names have been revised according to the European Flora and the latest works of the International Seed Testing Association (ISTA), and this has also led to the inclusion of certain plants used both as spices and as aromatic condiments.

Annexes A, B and C of this International Standard are for information only.

0 IS0 1995

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 the publisher. / Droits de reproduction reserves. Sauf prescription differente, aucune partie de cette publication ne peut etre reproduite ni utilisee sous quelque forme que ce soit et par aucun procede, electronique ou mecanique, y compris la photocopie et les microfilms, sans I’accord ecrit de I’editeur.

International Organization for Standardization Case postale 56. CH-121 IG eneve 20 l Switzerland

Printed in Switzerland/lmprime en Suisse

ii

@ IS0 IS0 676: 1995( E/F)

Avant-propos

L’ISO (Organisation internationale de normalisation) est une federation mondiale d’organismes nationaux de normalisation (comites membres de I’ISO). L’elaboration des Normes internationales est en general confiee aux comites techniques de I’ISO. Chaque comite membre inter-es& par une etude a le droit de faire par-tie du comite technique tree a cet effet. Les organisations internationales, gouvernementales et non gouvernementales, en liaison avec I’ISO participent egalement aux travaux. L’ISO colla- bore etroitement avec la Commission electrotechnique internationale (CEI) en ce qui concerne la normalisation electrotechnique.

Les projets de Normes internationales adopt& par les comites techniques sont soumis aux comites membres pour vote. Leur publication comme Normes internationales requiert I’approbation de 75 % au moins des comites membres votants.

La Norme internationale IS0 676 a ete elaboree par le comite technique lSO/TC 34, Prod&s agricoles alimentaires, sous-comite SC 7, &ices.

Cette deuxieme edition annule et remplace la premiere edition (IS0 676:1982), dont elle constitue une revision technique.

Les noms botaniques ont ete revises en fonction de la flore europeenne et des derniers travaux de I’Association internationale d’essais de semences (ISTA), ce qui a egalement entraM I’ajout de certaines plantes utilisees a la fois en tant qu’epices et qu’aromates.

Les annexes A, B et C de la presente Norme internationale sont donnees uniquement a titre d’information.

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INTERNATIONAL STANDARD o Iso NORME INTERNATIONALE ’

IS0 676:1995(E/F)

Spices and condiments - Botanical nomenclature

Scope

This International Standard gives a non-exhaustive list of the botanical names and common names in English and French of plants or parts of plants used as spices or condiments.

NOTE 1 As per the ISTA list? the names of the botanists are given in an abbreviated form, but the names are given in full in annex B.

Epices - Nomenclature botanique

Domaine d’application

La presente Norme internationale etablit une liste non exhaustive des noms botaniques et des noms communs des plantes ou parties de plantes utilisees en tant qu’epices ou aromates, en anglais et en francais.

NOTE 1 Les noms des botanistes sont donnes sous forme abregee, conformement a la liste de l’ISTA1), mais ceux-ci figurent en entier en annexe B

Definition Dbfinition

spices and condiments: Vegetable products or mix- tures thereof free from extraneous matter, used for flavouring, seasoning and imparting aroma in foods.

kpices: Produits vegetaux ou melanges de ceux-ci, exempts de mat&es etrangeres, utilises pour donner de la saveur et de l’arome et pour assaisonner les aliments.

NOTE 2 The term applies equally to the product in the whole form or in the ground form. NOTE 2 Le terme est applicable a la fois au produit entier

et au produit en poudre.

Nomenclature

NOTE 3 In some countries some of the spices and condiments given in the following table may not be in use.

In the following table, a number marked with an aster- isk means that the botanical name has been stabilized in accordance with the ISTA list?

1) ISTA List of Stabilized Plant Names. International Seed Testing Association, Zurich, Switzerland, 1988.

Nomenclature

NOTE 3 Selon les pays, certaines epices indiquees dans le tableau suivant peuvent etre utilisees ou non.

Dans le tableau suivant, un numero marque d’un asterisque signifie que le nom botanique a ete stabilise conformement a la liste de 1’lSTA.l)

1) Liste des noms stabilis& de p/antes de /‘ETA. Asso- ciation internationale d’essais de semences, Zurich, Suisse, 1988.

1

IS0 676:1995(E/F) 0 IS0

Name of the part International No. Botanical name of the Common name of the spice in

plant Family English and in French of the plant used Standard giving as spice specification

Nom de la partie Norme

NO Nom botanique de la Nom commun de kpice en de la plante internationale plante Famille anglais et en fraryais utilisee comme donnant des

6pice specifications

1* Acorus calamus L. Araceae E Sweet flag, myrtle flag, E Rhizome calamus, flag root

F Calamus, acore vrai F Rhizome

2 Aframomum angustifolium Zingi- E Madagascan cardamom E Fruit, seed (Sonn.) Schumann beraceae

F Cardamome de Madagascar F Fruit, graine

3 Aframomum hanburyi Zingi- E Cameroon cardamom E Fruit, seed Schumann beraceae

F Cardamome du Cameroun F Fruit, graine

4 Aframomum korarima Zingi- E Korarima cardamom E Fruit, seed (Pereira) Engl. beraceae

F Aframome d’Ethiopie F Fruit, graine

5 Aframomum melegueta Zingi- E Grain of paradise, Guinea E Fruit, seed (Roscoe) Schumann beraceae grains

F Maniguette, graine de paradis F Fruit, graine

6 Allium ascalonicum L. Liliaceae E Shallot E Bulb (Alliaceae)

F Echalote F Bulbe

7* Allium cepa L. Liliaceae E Onion E Bulb IS0 5559 (Alliaceae)

F Oignon F Bulbe

8 Allium cepa var. Liliaceae E Potato onion E Bulb aggrega turn (Alliaceae)

F - F Bulbe

9* Allium tuberosum Rottler Liliaceae E Indian leek, Chinese chive E Bulb, leaf ex. Sprengel (Alliaceae)

F - F Bulbe, feuille

10* Allium fis tulos urn L . Liliaceae E Stony leek, Welsh onion, E Leaf and bulb (Alliaceae) Japanese bunching onion

F Ciboule F Feuille et bulbe

11 Allium porrum L. Liliaceae E Leek, winter leek E Leaf and bulb (Alliaceae)

F Poireau F Feuille et bulbe

12* Allium sa tivum L. Liliaceae E Garlic E Bulb IS0 5560 (Alliaceae)

F Ail F Bulbe

13* Allium schoenoprasum L. Liliaceae E Chive E Leaf (Alliaceae)

F Ciboulette, civette F Feuille

@ IS0 IS0 676:1995(E/F)

Botanical name of the Common name of the spice in Name of the part International

No. plant Family English and in French of the plant used Standard giving

as spice specification


NO Nom botanique de la Famille Nom commun de l’epice en de la plante internationale

plante anglais et en franqais utilisee comme donnant des epice specifications

14 Apinia galanga (L.) Willd Zingi- E Greater galangal longwas, E Rhizome beraceae Siamese ginger

F Grand galanga F Rhizome

15 Apinia officinarum Hance Zingi- E Lesser galangal E Rhizome beraceae

F Petit galanga F Rhizome

16 Amomum aromaticum Zingi- E Bengal cardamom E Fruit, seed Roxb. beraceae

F Cardamome du Bengale F Fruit, graine

17 Amomum kepulaga Zingi- E Round cardamom, Chester E Fruit, seed Sprague et Burk. beraceae cardamom, Siamese syn. Amomum cardamom compactum Sol. ex. Maton Indonesian cardamom

18 Amomum krervanh Pierre Zingi- ex. Gagnepain beraceae

F Cardamome ronde

E Cambodian cardamom

F Cardamome Kravanh, Krervanh

F Fruit, graine

E Fruit, seed

F Fruit, graine

19 Amomum subulatum Zingi- Roxb. beraceae

E Greater Indian cardamom, large cardamom, Nepalese cardamom

E Fruit, seed

F Grande cardamome, cardamome du Nepal

F Fruit, graine

20 Amomum tsao-ko Crevost Zingi- et Lemaire beraceae

21* Anethum graveolens L. Apiaceae (Umbelli- ferae)

E Tsao-ko cardamom

F Cardamome tsao-ko

E Dill

F Aneth

E Fruit, seed

F Fruit, graine

E Fruit, leaf, top

F Fruit, feuille, sommite

22 Anethum sowa Kurz

23 Angelica archangelica L.

Apiaceae (Umbelli- ferae)


E Indian dill

F Aneth de I’lnde

E Garden angelica

F Angelique

E Fruit

F Fruit

E Fruit, petiole, root

F Fruit, petiole, racine

24 Anthriscus cereifolium (L.) Apiaceae Hoffm. (Umbelli-

ferae)

E Chervil

F Cerfeuil

E Leaf

F Feuille

3

IS0 676:1995(E/F) @ IS0

No. Botanical name of the common name of the spice in Name of the part International

plant Family English and in French

of the p,ant used Standard giving as spice specification



plante anglais et en fraryais utilisee comme donnant des epice specifications

25 Apium graveolens L. var. Apiaceae E Celery, garden celery E Fruit, root, leaf IS0 6574 duke (Miller) Pers. (Umbelli-

ferae) F Celeri en branche F Fruit, racine,

feuille

26 Apium graveolens var. Apiaceae E Celeriac E Fruit, root, leaf rapaceum (Miller) Gaudich (Umbelli-

ferae) F Celeri F Fruit, racine,

feuille

27* Armoracia rusticana P. Brassi- E Horseradish E Root Gaertn. B. Meyer et caceae Scherb. (Cruciferae) F Raifort F Racine

28* Artemisia dracunculus L. Asteraceae E Tarragon, estragon E Leaf (Compo- sitae)

F Estragon F Feuille

29* Averrhoa bilimbi L. Averrhoa- E Belimbing, bilimbi cucumber E Fruit ceae tree (Oxali- daceae) F Carambole F Fruit

30* Averrhoa carambola L. Averrhoa- E Carambola, caramba E Fruit ceae (Oxali- daceae) F Carambole F Fruit

31* Brassica juncea (L.) Czernj. Brassi- E Indian mustard E Seed et Cosson caceae

(Cruciferae) F Moutarde brune, moutarde de F Graine I’lnde

IS0 7926

IS0 1237

32* Brassica nigra (L.) Koch B rassi- E Black mustard E Seed IS0 1237 caceae (Cruciferae) F Moutarde noire F Graine

33 Bunium persicum (Boiss.) Apiaceae E Black caraway E Seed, tuber B. Fedtsch (Umbelli-

ferae) F - F Graine, . . .

34 Capparis spinosa L. Cappari- E Caper, common caper, caper E Floral bud daceae bush

F Capre F Bouton floral

35 Capsicum annuum L? Solanaceae E Capsicum, chillies, paprika E Fruit IS0 972 IS0 7540

F Poivrons, piments, paprika F Fruit

36 Capsicum frutescens L. ‘I) Solanaceae E Chillies, bird eye chilli E Fruit IS0 972

F Piments, poivrons F Fruit

4

@ IS0 IS0 676:1995(E/F)

Botanical name of the Common name of the spice in Name of the part International No. plant

Family English and in French of the plant used Standard giving as spice specification




37 Carum bulbocastanum L. Apiaceae E Black caraway E Fruit, bulb IS0 5561 (Umbelli- ferae)

F Chataigne de terre F Fruit, bulbe

38* Carum can/i L. Apiaceae E Caraway, blond caraway E Fruit IS0 5561 (Umbelli- ferae)

F Car-vi noir, car-vi blond F Fruit

39 Cinnamomum aromaticum Lauraceae E Cassia, Chinese cassia E Bark, leaves IS0 6538 Nees syn. Cinnamomum cassia Nees ex. Blume F Cannelle type Chine F Ecorce, feuilles

40* Cinnamomum burmanii Lauraceae E Indonesian cassia E Bark IS0 6538 (Nees et T. Nees) Blume

F Cannelle type Indonesie F Ecorce (Padang, Java)

41* Cinnamomum loureirii Lauraceae E Vietnamese cassia E Bark IS0 6538 Nees

F Cannelle type Vi&-Nam F Ecorce

42 Cinnamomum tamala Lauraceae E Tejpat, Indian cassia E Leaf, bark Nees

F Cannelle type lnde F Feuille, ecorce

43* Cinnamomum zeylanicum Lauraceae E Sri Lankan cinnamon, Indian E Bark, leaf IS0 6539 Blume cinnamon

F Cannelle type Sri Lanka, F Ecorce, feuille Seychelles, Madagascar, lnde

44* Coriandrum sa tivum L. Apiaceae E Coriander E Leaf, fruit IS0 2255 (Umbelli- ferae)

F Coriandre F Feuille, fruit

45* Crocus sativus L. lridaceae E Saffron E Stigma IS0 3632-l

F Safran F Stigmate

46* Cuminum cyminum L. Apiaceae E Cumin E Fruit IS0 6465 (Umbelli- ferae)

F Cumin F Fruit

47* Curcuma longa L. Zingi- E Turmeric E Rhizome, leaf IS0 5562 beraceae

F Curcuma F Rhizome, feuille

48* Cymbopogon citra tus Poaceae E West Indian lemongrass E Leaf (DC.) Stapf (Gramineae)

F Lemongrass d’Amerique F Feuille centrale

5

IS0 676:1995(E/F) @ IS0

Botanical name of the Common name of the spice in Name of the part International No. plant Family English and in French of the plant used Standard giving

as spice specification




49 Cymbopogon nardus (L.) Poaceae E Sri Lankan citronella E Leaf Rendle (Gramineae)

F Citronelle type Sri Lanka E Feuille

50 Hettaria cardamomum (L.) Zingi- E Small cardamom E Fruit, seed IS0 882-l Maton beraceae var. minuscula Burk. F Cardamome de Malabar F Fruit, graine

51 Hettaria cardamomum (L.) Zingi- E Sri Lankan cardamom E Fruit, seed IS0 882-2 Maton beraceae var. major Thwaites F Cardamome sauvage, F Fruit, graine

Cardamone de Sri Lanka

52.1 Ferula assa-foetida L.

52.2 Ferula foetida (Binge) Regel

52.3 Ferula narthex Boiss.


E Asafoetida

F Ase fetide, asa-foetida

E Rhizome exudate

F Exudat du rhizome

53 Foeniculum vulgare Miller Apiaceae ssp. capillaceum Miller (Umbelli- var. vulgare ferae)

E Bitter fennel

F Fenouil amer

E Leaf, twig, fruit IS0 7927-l

F Feuille, tige, fruit

54 Foeniculum vu/gare Miller Apiaceae ssp. capillaceum Miller (Umbelli- var. dulce ferae)

E Sweet fennel

F Fenouil doux

E Leaf, twig, fruit

F Feuille, tige, fruit

55 Garcinia cambogia Clusiaceae E Garcinia, Camboge E Pericarp of the (Gaertn.) Desr. (Guttiferae) fruit

F Garcinia F Pericarpe du fruit

56 Garcinia indica (Thouars) Clusiaceae E Garcinia, Kokum E Pericarp of the choisy (Guttiferae) fruit

F Garcinia F Pericarpe du fruit

57* Hyssopus officinalis L. Lamiaceae E Hyssop E Leaf (Labiatae)

F Hysope F Feuille

58 ///icum verum Hook. f. llliciaceae E Star anise, Chinese anise E Fruit IS0 11178

F Badiane, anis etoile E Fruit

59 Juniperus communis L. Cupres- E Common juniper E Fruit IS0 7377 saceae

F Genievre F Fruit (baie)

60 Kaempferia galanga L. Zingi- E Galangal E Rhizome beraceae

F - F Rhizome

@ IS0 IS0 676:1995(E/F)

Name of the part International No. Botanical name of the

plant Family

Common name of the spice in English and in French

of the plant used Standard giving as spice specification

Nom de la pat-tie Norme

NO Nom botanique de la Famille

Nom commun de l’epice en de la plante internationale plante anglais et en franqais utilisee comme donnant des

epice specifications

61* Laurus nobilis L. Lauraceae E Laurel, true laurel, bay leaf, E Leaf IS0 6576 sweet flag

F Laurier d’Apollon, laurier F Feuille commun, laurier noble, laurier sauce

62* Levisticum officinale Koch Apiaceae (Umbelli- ferae)

63.1 Lippia graveolens Kunth. Verbena- ceae

63.2 Lippia berlandieri Schauer

E Garden lovage, lovage

F Liveche

E Mexican oregano

F Origan du Mexique

E Fruit, leaf

F Fruit, feuille

E Leaf, terminal shoot

F Feuille, sommite

64* Mangifera indica L. Anacardia- E Mango E Immature fruit ceae (rind)

F Mangue F Fruit non mur (tranche sechee)

65* Melissa officinalis L. Lamiaceae E Balm, lemon balm, melissa E Leaf, terminal (Labiatae) shoot

F Melisse F Feuille, sommite

66* Mentha arvensis L. Lamiaceae E Japanese mint, field mint, E Leaf, terminal (Labiatae) corn mint shoot

F Menthe type Japon, menthe F Feuille, type Bresil, menthe type sommite Chine

67 Mentha citrata L. Lamiaceae E Bergamot E Leaf, terminal (Labiatae) shoot

F Menthe bergamote F Feuille, sommite

68* Mentha x piperita L. Lamiaceae E Peppermint E Leaf, terminal IS0 5563 (Labiatae) shoot

F Menthe poivree F Feuille, sommite

69* Mentha spicata L. Lamiaceae E Spearmint, garden mint E Leaf, terminal IS0 2256 (Labiatae) shoot

F Menthe deuce, menthe verte F Feuille, sommite

70 Murraya koenigii (L.) Rutaceae E Curry leaf E Leaf Sprengel

F Feuille de Murraya F Feuille

otanical name of the Common name of the spice in English and in French

Mom common de Wpice en anglais et en fraryais donnant des

spbcifications

F Muscade type Papua

E Papuan mace

Siauw type nutmeg

type Indonksie, type

F Basilic doux

E Leaf, terminal

E Pandan wangi

F Pandanus

Pe troselinum crispum (Miller) Nyman ex. A.W.

F Feuille, racine

troselinum sa tivum

8

@ IS0 IS0 676:1995(E/F)

Name of the part International No. Botanical name of the Family

Common name of the spice in plant English and in French

of the plant used Standard giving as spice specification


NO Nom botanique de la Famille Nom commun de I’epice en de la plante internationale


81* Pimenta dioica (L.) Merr. Myrtaceae E Pimento, allspice, Jamaica E Immature fruit, IS0 973 PePPer leaf

F Piment dit ((de la Jamai’que)) F Fruit immature, feuille

82* Pimenta racemosa (Miller) Myrtaceae E West Indian bay E Fruit, leaf J. Moore

F Bay F Fruit, feuille

83* Pimpinella anisum L. Apiaceae E Aniseed E Fruit (Umbelli- ferae)

F Anis vert F Fruit

84 Piper guineense Piperaceae E West African or Benin pepper E Fruit Schumann et Thonn. L.

F Poivre des Achantis F Fruit

85* Piper longum L. Piperaceae E Long pepper, Indian long E Fruit pepper

F Poivre long F Fruit

86* Piper nigrum L. Piperaceae E Black pepper, white pepper, E Fruit IS0 959-l green pepper IS0 959-2

IS0 10621

F Poivre noir, poivre blanc, F Fruit poivre vert

87* Punica granatum L. Punicaceae E Pomegranate E Seed (dried with flesh)

F Grenade F Graine (sechee avec la chair)

88* Rosmarinus officinalis L. i-amiaceae E Rosemary E Terminal shoot, IS0 11164 (Labiatae) leaf

F Romarin F Sommite, feuille

89* Salvia officinalis L. Lamiaceae E Garden sage E Terminal shoot, IS0 11165 (Labiatae) leaf

F Sauge officinale F Sommite, feuille

90* Sa tureja hortensis L. Lamiaceae E Summer savory E Terminal shoot, IS0 7928-2 (Labiatae) leaf

F Sarriette des jardins F Sommite, feuille

91* Sa tureja mon tana L. Lamiaceae E Winter savory E Leaf, twig IS0 7928-l (Labiatae)

F Sarriette des montagnes F Feuille, rameau

9

IS0 676:1995(E/F>

Botanical name of the ommon name 0 English and in French

Nom botanique de la Nom commun de ISpice en anglais et en fransais

95* Sinapis alba L. B rassi- E White mustard, yellow E Seed IS0 1237 caceae mustard (Cruciferae)

F Moutarde blanche F Graine

96* Syzygium aroma ticum L. Myrtaceae E Clove E Flower bud IS0 2254 Merr. et Perry syn. Eugenia caryophyllus (Sprengel) Bullock et F Clou de girofle F Bouton floral

S. Harrison

97* Tamarindus indica L. Cesalpinia- E Tamarind E Fruit ceae

F Tamarin F Fruit

98* Thymus serpyllum L. Lamiaceae E Mother of thyme, wild thyme, E Terminal shoot, creeping thyme

F Vanille Bourbon, vanille

10

@ IS0 IS0 676:1995(E/F)

No. Botanical name of the Name of the part International

plant Family Common name of the spice in

English and in French of the plant used Standard giving as spice specification


NO Nom botanique de la Famille Nom commun de l’epice en de la plante internationale plante anglais et en francais utilisee comme donnant ‘des

epice specifications

103 Vanilla tahitensis J. Moore Orchidaceae E Vanilla E Fruit (pod)

F Vanille Tahiti F Fruit (gousse)

104 Vanilla pompona Schiede Orchidaceae E Pompona vanilla E Fruit (pod)

F Vanillon des Antilles F Fruit (gousse)

105 Xylopia aethiopica Annonaceae E Negro pepper, Guinean E Fruit (Dunal) A. Rich pepper

F Poivre de Guinee, kani F Fruit

106 Zanthoxylum bungei Rutaceae E Chinese prickly ash pepper, E Fruit Planch. Sechuang pepper syn. Zan thoxylum bungeanum Maxim. F Poivre de Sechuang, poivre de F Fruit

Chine

107 Zan thoxylum acanthopodium DC.

Rutaceae E Chinese pepper

F Poivre de Chine, poivre de I’Himalaya

E Fruit

F Fruit

108 Zanthoxylum piperitum DC.

Rutaceae E Japanese pepper E Fruit

109* Zingiber officinale Roscoe Zingi- beraceae

F Poivre du Japon

E Ginger

F Fruit

E Rhizome IS0 1003

F Gingembre F Rhizome

* Term stabilized by ISTA. /Terme stabilise par I’ISTA.

1) The numerous “species” of the Capsicum genus which have been described are so similar that it is extremely difficult to relate a given cultivar of Capsicum to any particular one of these species. The annual chillies with full herbaceous stem which are cultivated in the temperate and subtropical regions (“paprika” of Central Europe, “red pepper” of Southern Europe, North Africa and North America) relate to Capsimum annuu~ L. The usually biennial or triennial chillies having a ligneous stem at the base which are cultivated in tropical areas (for example, small sized fruit, having the burning taste of chillies) relate to Capsicum frutescens L.

1) Les nombreuses ((especes) du genre Capsicum qui ont ete d&rites sont si semblables qu’il est extremement difficile de rapporter un cultivar donne de Capsicum a telle ou telle de ces ((especes).

Les piments annuels a tige entierement herbacee qui sont cultives dans les regions temperees et dans les regions subtropicales (((paprika)) de I’Europe centrale, (tpiment rouge)) et ((poivron)) de I’Europe meridionale, de I’Afrique du Nord et de I’Amerique du Nord) se rattachent au Capsicum anuum L. Les piments, habituellement bisannuels ou trisannuels, 8 tige ligneuse a la base, qui sont cultives dans les regions tropicales (par exemple, fruit de petite taille, a la flaveur tres brulante du ((piment enrage))) se rattachent au Capsicum frutescens L.

11

IS0 676:1995(E/F)

Annex A (informative)

Alphabetical list of common names

Ajowan Allspice American pepper Angelica (garden) Anise Aniseed Asafoetida 52.1, 52.2, 52.3

B

Balm Bayleaf Belimbi cucumber tree Belimbing Bengal cardamom Benin pepper Bergamot Bird eye chilli Bitter fennel Black caraway Black cumin Black mustard Black pepper Blond caraway Blue maw Brazilian pepper

C

Calamus Californian pepper tree Cambodian cardamom Cambodge Cameroon cardamom Caper Caper bush Common caper Capsicum Caramba Carambola Caraway Cassia Celeriac Celery Chervil Chester cardamom Chillies Chinese cassia Chinese chive

30 38 39 26 25 24 17

35,36 39

9

Common juniper Common thyme Coriander Corn mint Creeping thyme Cumin Curry leaf

Damas black cumin Dill

Estragon

Fenugreek Field mint Flag root

Galangal Garcinia Garden angelica Garden celery Garden lovage Garden mint Garden sage Garlic Gingelly Ginger Grain of paradise Greater galangal Greater Indian cardamom Green pepper Guinea grains Guinean pepper

12

IS0 676: 1995( E/F)

Common name I No.

Horseradish Hyssop

Indian cassia Indian cinnamon Indian dill Indian leek Indian long pepper Indian mustard Indonesian cardamom Indonesian cassia Indonesian mace Indonesian nutmeg

J

Jamaica pepper Japanese bunching onion Japanese mint Japanese pepper

Kokum Korarima cardamom

L

Large cardamom Laurel Leek Lemon grass, West Indian Lemon balm Lesser galanga Longwas Long pepper Lovage Love in a mist

M

Mace, Indonesian type Mace, Siauw type Madagascan cardamom Mango Marjoram, sweet Mawseed Melissa Mexican origano Mother of thyme Myrtle flag

N

Negro pepper Nepalese cardamom

27 57

42 43 22

9 85 31 17 40 72

I I 72

81 IO 66

108

56 4

19 61 11 48 65 15 14 85 62 73

72 72

2 64 76 79 65

63-1, 63.2 98

I

Common name

N (continued)

No.

Nutmeg Nutmeg, Indonesian type Nutmeg, Papuan type Nutmeg, Siauw type

71-72 72 71 72

0

Onion 7 Oregano 77 Origan 77

Pandam wangi 78 Paprika 35 Papuan nutmeg 71 Papuan mace 71 Parsley 80 Pepper 84-86 Peppermint 68 Pimento 81 Pomegranate 87 Pompona vanilla 104 POPPY 79 Potato onion 8

R

Rosemary 88 Round cardamom 17

s

Saffron 45 Sechuang pepper 106 Sesame 94 Schallot 6 Siamese cardamom 17 Siamese ginger 14 Siauw mace 72 Siauw nutmeg 72 Small cardamom 50 Spearmint 69 Sri Lankan cardamom 51 Sri Lankan cinnamon 43 Sri Lankan citronella 49 Star anise 58 Stony leek IO Summer savory 90 Sweet basil 75 Sweet flag I,61 Sweet fennel 54 Sweet marjoram 76

Tamarind 97 Tarragon 28 Tejpat 42

13

Thyme True h-wI Tsao-ko cardamom Ternmeric

t k I

sta rd I -L ~~p--.-F--~-- ‘“~s7~-.~--‘--.7.~~

@ IS0 IS0 676: 1995( E/F)

Annexe A (informative)

Index alphabbtique des noms communs

Nom commun NO

4

4core vrai 1 4framome d’Ethiopie 4 4iI 12 4jowan 100 4neth 21 Aneth de I’lnde 22 Angelique 23 Anis etoile 58 Anis vert 83 Asa-foetida 52.1-52.2-52.3 Ase fetide 52.1-52.2-52.3

Badiane 58 Baies roses 92 Basilic doux 75 Bay 82

Calamus 1 Cannelle type Chine 39 Cannelle type lnde 42-43 Cannelle type Indonesie 40 Cannelle type Java 40 Cannelle type Madagascar 43 Cannelle type Padang 40 Cannelle type Seychelles 43 Cannelle type Sri Lanka 43 Cannelle type Vi&-Nam 41 Capre 34 Carambole 29-30 Cardamome (grande) 19 Cardamome de Madagascar 2 Cardamome de Malabar 50 Cardamome de Sri Lanka 51 Cardamome du Bengale 16 Cardamome du Cameroun 3 Cardamome du Nepal 19 Cardamome Kravanh 18 Cardamome ronde 17 Cardamome sauvage 51 Cardamome tsao-ko 20 Carvi blond 38 Cat-vi noir 38 Celeri 26 Celeri en branche 25 Cerfeuil 24

Nom commun

Chataigne de terre Ciboule Ciboulette Citronnelle type Sri Lanka Civette Clou de girofle Coriandre Cumin Curcuma

E

Echalote Estragon

F

Faux poivrier Fenouil amer Fenouil doux Fenugrec Feuille de Murraya

NO

37 IO 33 49 1.3 96 44 46 47

6 28

92 53 54

101 70

G

Galanga (grand) Galanga (petit) Garcinia Genievre Gingembre Girofle (clou) Graine de paradis Grenade

14 15

55-56 59

109 96

5 87

H

Hysope 57

K

Kani 105 Krervanh 18

L

Laurier commun 61 Laurier d’Apollon 61

IS0 676:1995(E/F)

L (suite)

Nom commun NO

Laurier noble

Laurier sauce Lemongrass d’Amerique centrale Liveche

61

61 48 62

Macis type Indonesie Macis type Papua Macis type Siauw Mangue Maniguette Marjolaine Melisse Menthe bergamote Menthe deuce Menthe poivree Menthe type Bresil Menthe type Chine Menthe type Japon Menthe verte Moutarde blanche Moutarde brune Moutarde de I’lnde Moutarde noire Murraya (feuille de) Muscade type Indonesie Muscade type Papua Muscade type Siauw

72 71 72 64

5 76 65 67 69 68 66 66 66 69 95 31 31 32 70 72 71 72

N

Nigelle Nigelle de Damas

0

Oignon Origan Origan du Mexique

P

Pandanus Paprika

74 73

7 77

63.1-63.2

78 35

Nom commun

Pavot a ceillette Persil Piment dit ((de la Jama’ique)) Piments Poireau Poivre blanc Poivre de Chine Poivre de Guinee Poivre de I’Himalaya Poivre de Sechuang Poivre des Achantis Poivre du Bresil Poivre du Japon Poivre long Poivre noir Poivre vert Poivrier de I’Amerique Poivrier (faux) Poivrons

NO

79 80 81

35-36 II 86

106-107 105 107 106

84 93

108 85 86 86 92 92

35-36

R

Raifort Romarin

S

Safran Sarriette des jardins Sarriette des montagnes Sauge off icinale Serpolet Sesame

27 88

45 90 91 89 98 94

T

Tamarin 97 Thym 99 Thym commun 99

V

Vanille Bourbon 102 Vanille Indonesie 102 vanille Mexique 102 vanille Tahiti 103 vanillon des Antilles 104

16

IS0 676:1995(E/F)

Annex B Annexe B

(informative)

Names of botanists and the abbreviations used Noms des botanistes et des abhiations utilishes

A. Rich.

4ndrews

4.W. Hill

3attand

3ilge

31ume

loiss.

!ullock

brk.

Zhoisy

Zosson

lzernj.

)C .

Iesr.

Iunal

Zngl.

3. Fedtsch.

3aertn.

-lance

iassk.

ioffm.

Hook.

Hook.f.

Houtt.

J. Moore

Koch

Kurz

Kunth

L .

AbbreviationI)

Abrhviationl)

Name of botanist

Nom du botaniste

lichard, Achille

ndrews, Henry C.

lill, Arthur W.

lattandier, Jules Aime

rilge, Emine

Ilume, C.L.

joissier, Pierre Edmond

bullock, Arthur Allman

surkill, Isaac H.

Zhoisy, Jacques Denys

Zosson, E. St-Charles

lzernjaew, V. M.

landolle, A.P. de

Iesrousseau, L.A.J.

Iunal, Michel Felix

Angler, H.G.A.

Iedtschenko, Boris Alexeevitch

3aertner, Joseph

-lance, Henry F.

iasskarl, Justus Carl

ioffmann, Georg Franz

Hooker, W.J.

Hooker, J.D.

Houttuyn, Maarten

Moore, John William

Koch, W.D.J.

Kurz, Wilhelm Sulpiz

Kunth, Karl Sigismund

Linnaeus (Linne), C. von

17

IS0 676:1995(E/F)

-emaire

f * .

laton

laxim.

lerr.

deyer

/liller

lees

Jyman

! Gaertn.

‘erry

)ers.

‘ierre

‘lanchon

\adde

3egel

3endle

3oscoe

3ottler

3oxb.

3alisb.

3chauer

Schiede

Scherb.

Schumann

S. Harrison

Sol.

Sonn.

Sprague

Sprengel

T. Nees

Thonn.

Thouard

Thwaites

Tra but

Warb.

Willd.

AbbreviationI)

Abrkviationl)

Name of botanist

Nom du botaniste

emaire, C.A.

inn& C. von, (filius)

/laton, William G.

/laximowicz, K.J.

/lerrill, E.D.

/leyer, Bernhard

Jliller, Philipp

Jees von Esenbeck, C.G.D.

Jyman, Carl Fredrik

%rtner, Ph. C.

‘err-y, Lily May

‘ersoon, C.H.

‘ierre, J.B.L.

‘lanchon, Jules Emile

jadde, Gustave Ferdinand

qegel, Eduard August

qendle, Alfred Barton

qoscoe, William

bottler, Johann Peter

soxburgh, William

Salisbury, E.A.

Schauer, Johan Konrad

Schiede, C.J.W.

Scherbius, Johannes

Schumann, K.M.

Harrison, S.G.

Solander, Daniel Karl

Sonnerat, Pierre

Sprague, Thomas A.

Sprengel, K.P.J.

Nees von Esenbeck, Theodor Friedrich

Thonning, Peter

Thouard, Louis Marie Aubert du Petit

Thwaites, G.H.K.

Trabut, Louis Charles

Warburg, Otto

Willdenow, C.L. von

1) According to the Draft index of Authors’ Abbreviations compiled at the Herbarium, Royal Botanic Gardens, Kew, UK, 1980. 11 Won le Draft index of Authors’ Abbreviations &abli au Herbarium, Royal Botanic Gardens, Kew, Royaume-Uni, 1980.

18

@ IS0 IS0 676:1995(E/F)

I31

141

[51

161

171

H

191

Annex C (informative)

Bibliography

IS0 882-l : 1993, Cardamom (Elettaria Cardamom- urn (Linnaeus) Maton var. miniscula Burkill) - Specification - Part I: Whole capsules.

I SO 882-2: 1993, Cardamom (E/e ttaria Cardamom- urn (Linnaeus) Maton var. miniscula Burkill) - Specification -Part 2: Seeds.

IS0 959-l : 1989, Pepper (Piper nigrum Linnaeus), whole or ground - Specification - Part I: Black PePPer.

IS0 959-2: 1989, Pepper (Piper nigrum Linnaeus), whole or ground - Specification - Part 2. White PePPer-

IS0 972: -*), Chillies and capiscums, whole or ground (powdered) - Specification.

IS0 973:1980, Spices and condiments - Pimento (allspice) whole or ground - Specifica- tion.

IS0 1003:1980, Spices and condiments - Ginger, whole, in pieces, or ground - Specifi- cation.

IS0 1237: 1981, Mustard seed - Specification.

IS0 2254:1980, Cloves, whole and ground (powdered) - Specification.

[I 0] IS0 2255.- 3, . Coriander (Coriandrum sativum L.), whole or ground (powdered) - Specification.

[ II] IS0 2256: 1984, Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) - Specification.

[ 121 IS0 3632-l : 1993, Saffron (Crocus sativus Linnaeus) - Part I: Specification.

[ 133 IS0 5559:1995, Dehydrated onion (Allium cepa Linnaeus) - Specification.

[II

121

131

141

[51

161

[71

k31

191

Annexe C (informative)

Bibliographie

IS0 882-l : 1993, Cardamome (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specifications - Partie 1: Capsules entieres.

I SO 882-2: 1993, Cardamome (E/e ttaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specifications - Partie 2: Graines.

IS0 959-l :I 989, Poivre (Piper nigrum Linnaeus), en tier ou en poudre - Specifications - Partie I: Poivre noir.

IS0 959-2: 1989, Poivre (Piper nigrum Linnaeus), entier ou en poudre - Specifications - Partie 2: Poivre blanc.

IS0 972: --*I, Piments dits (( Piments enrages)) et piments forts, entiers ou en poudre - Specifica- tions.

IS0 973: 1980, gpices - Piment, type Jamai’que, en tier ou en poudre - Specifications.

IS0 1003: 1980, gpices - Gingembre entier, en morceaux ou en poudre - Specifications.

IS0 1237:1981, Graines de moutarde - Specifi- cations.

IS0 2254:1980, Claus de girofle entiers et clous de girofle en poudre - Specifications.

[I 01 IS0 2255*- 3, . Coriandre (Coriandrum sativum L.) en tiere et conandre en poudre - Specifications.

[ II] IS0 2256:1984, Menthe verte ou menthe deuce (mentha spica ta Linnaeus syn. Mentha viridis Linnaeus) sechee - Specifications.

121 IS0 3632-l :I 993, Safran (Crocus sativus Lin- naeus) - Partie I: - Specifications.

[I 31 IS0 5559:1995, Oignon d&hydrate (Allium cepa Linnaeus) - Specifications.

19

IS0 676:1995(E/F) @ IS0

[I 41 IS0 5560: -41, Dehydrated garlic (Allium sativum L1 m - Specification.

[I 51 IS0 5561 :I 990, Black caraway and blond caraway (Carum car-vi Linnaeus), whole - Specifi- cation.

[I 61 IS0 5562:1983, Turmeric, who/e or ground (powdered) - Specification.

[I71 IS0 5563:1984, Dried peppermint (Mentha piperita Linnaeus) - Specification.

[ 181 IS0 6465: 1984, Whole cumin (Cumunum cyminum Linnaeus) - Specification.

[I 91 IS0 6538. . -51, Cassia (Chinese type, Indonesian type and Vietnamese type), whole or ground (powdered) - Specification.

[20] IS0 6539.-6) . Cinnamon (Sri Lankan type, Seychelles type and Madagascan type), whole or ground (powdered) - Specification.

[21] IS0 6574: 1986, Celery seed (Apium graveolens Linnaeus) - Specification.

[22] IS0 6575:1982, Fenugreek, who/e or ground

123

P4

[I41 IS0 5560: -4) Ail d&hydrate (Allium sativum L.) - Specifications.

[I 51 IS0 5561 :I 990, C at-vi noir et carvi blond en tiers (Carum cat-vi Linnaeus) - Specifications.

161 IS0 5562:1983, Curcuma, entier ou en poudre - Specifications.

171 IS0 5563: 1984, Menthe poivree (Mentha piperita Linnaeus) sechee - Specifications.

[18] IS0 6465:1984, C umin entier (Cuminum cyminum Linnaeus) - Specifications.

[ 191 IS0 6538: T-5) Cannel/e (type Chine, type Indo- nesie et type’ Vi&-Nam) entiere ou en poudre - Specifications.

[20] IS0 6539: -61, Cannel/e (type Sri Lanka, type Seychelles et type Madagascar) entiere ou en poudre - Specifications.

21

22

] IS0 6574:1986, G raines de celeri (Apium graveolens Linnaeus) - Specifications.

] IS0 6575:1982, Fenugrec, entier ou en poudre - (powdered) - Specification.

IS0 6576:1984, Laurel (Laurus nobilis Linnaeus) - Whole and pounded leaves - Specification.

IS0 6577:1990, Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houttuyn) - Specification.

Specifications.

[23] IS0 6576: 1984, L aurier (Laurus nobilis Linnaeus) - Feuilles entieres et brisees - Specifications.

[24] IS0 6577:1990, M uscade entiere ou brisee et macis entier ou en morceaux (Myristica fragrans Houttuyn) - Specifications.

[25] IS0 6754:- 7, Dried thyme (Thymus vulgaris L.) , [25] IS0 6754- 7, Thym s&he (Thymus vulgaris L.) , - Specification. - Specifications.

[26] IS0 7377: 1984, Juniper berries (Juniperus [26] IS0 7377:1984, B aies de genievre (Juniperus communis Linnaeus) - Specification. communis Linnaeus) - Specifications.

[27] IS0 7540: 1984, Ground (powdered) paprika [27] IS0 7540:1984, Paprika (Capsicum annuum (Capsicum annuum Linnaeus) - Specification. Linnaeus) en poudre - Specifications.

128 ] IS0 7925:1985, Dried organ0 (Oreganum vulgare Linnaeus) - Whole or ground leaves - Specification.

] IS0 7926:1991, Dehydrated taragon (Artemis dracunculus Linnaeus) - Specification.

[30] IS0 7927-l : 1987, Fennel seed, whole or ground [30] IS0 7927-l :I 987, Graines de fenouil entieres ou (powdered) - Part I: Bitter fennel seed en poudre - Partie 1: Graines de fenouil amer (Foeniculum vulgare P. Miller var. vulgare) - (Foeniculum vulgare P. Miller var. vulgare) - Specification. Specifications.

[28] IS0 7925: 1985, Origan s&he (Origanum vulgare Linnaeus) - Feuilles entieres ou en poudre - Specifications.

[29] IS0 7926:1991, Estragon d&hydrate (Artemisia dracunculus Linnaeus) - Specifications.

20

@ IS0 IS0 676:1995(E/F)

[31 I IS0 7928-l :I 991, Savory - Specification - [31] IS0 7928-l :1991, Sarriette - Specifications -

132

Part I: Winter savory (Satureja montana Linnaeus).

IS0 7928-2:1991, Savory - Specification - Part 2: Summer savory (Satureja hortensis Linnaeus).

Par-tie 1: Sarriette des mon tagnes (Satureja 133013 tana Linnaeus).

[32] IS0 7928-2:1991, Sarriette - Specifications - Partie 2: Sarriette des jardins (Sa tureja hortensis Linnaeus).

[33] IS0 10620: 1995, Dried sweet marjoram (Origanum majorana L.) - Specification.

[34] IS0 10621:- *), Dehydrated green pepper (Piper nigrum L.) - Specification.

]35

136

] IS0 11163:1995, Dried basil (Ocimum basilicum L) . - Specification.

] IS0 11164:1995, Dried sweet rosemary (Ros- marinus officinalis L.) - Specification.

[37] IS0 11165:1995, Dried sage (Salvia officinalis L.) - Specification.

[38] IS0 11178:1995, Star anise (Illicium verum Hook f.) - Specification.

[33] IS0 10620: 1995, Marjolaine sechee (Origanum majorana L.) - Specifications.

[34] IS0 10621: --*I, Poivre vert d&hydrate (Piper nigrum L .) - Specifications.

[35] IS0 11163:1995, Basilic doux s&he (Ocimum basilicum L. ) - Specifications.

[36] IS0 11164:1995, Romarin s&he (Rosmarinus officinalis L .) - Spdcifica tions.

[37] IS0 11165:1995, Sauge sechee (Salvia officinalis LI . - Specifications.

[38] IS0 11178:1995, Badiane (Anis etoile) (Illicium verum Hook f.) - Specifications.

2) To be published. (Revision of IS0 9721985)

3) To be published. (Revision of IS0 2255:1980)





8) To be published.

2) A publier. (RBvision de I’ISO 972:1985)

3) A publier. (R&ision de I’ISO 2255:1980)

4) A publier. (R&vision de I’ISO 5560:1983)

5) A publier. (Revision de I’ISO 6538:1982)

6) A publier. (Rkvision de I’ISO 6539:1983)

7) /i publier. (Revision de I’ISO 6754:1985)

8) A publier.

21

This page intentionally left blank

IS0 676:1995(E/F)

ICS 01.040.67; 67.220.10 Descriptors: agricultural products, spices, seasonings, nomenclature, vocabulary. / Descripteurs: produit agricole, kpices, assaisonnement, nomenclature, vocabulaire.

Price based on 21 pages / Prix bas6 sur 21 pages

676 uganda standard · aliments. note 2 the term applies equally to the product in the whole form...

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