EN ISO 7540:2020

SLOVENSKI STANDARD
01-november-2020
Nadomešča:
SIST EN ISO 7540:2010
Začimbe - Mleta sladka in pekoča paprika (Capsicum annuum L. in Capsicum
frutescens L.) - Specifikacije (ISO 7540:2020)
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and
Capsicum frutescens L.) - Specifications (ISO 7540:2020)
Gewürze und würzende Zutaten - Gemahlener süßer und scharfer Paprika (Capsicum
annuum L. und Capsicum frutescens L.) - Spezifikation (ISO 7540:2020)
Épices et condiments - Paprika doux et fort en poudre (Capsicum annuum L. et
Capsicum frutescens L.) - Spécifications (ISO 7540:2020)
Ta slovenski standard je istoveten z: EN ISO 7540:2020
ICS:
67.220.10 Začimbe Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 7540
EUROPEAN STANDARD
NORME EUROPÉENNE
August 2020
EUROPÄISCHE NORM
ICS 67.220.10 Supersedes EN ISO 7540:2010
English Version
Spices and condiments - Ground sweet and hot paprika
(Capsicum annuum L. and Capsicum frutescens L.) -
Specifications (ISO 7540:2020)
Épices et condiments - Paprika doux et fort en poudre Gewürze und würzende Zutaten - Gemahlener süßer
(Capsicum annuum L. et Capsicum frutescens L.) - und scharfer Paprika (Capsicum annuum L. und
Spécifications (ISO 7540:2020) Capsicum frutescens L.) - Spezifikation (ISO
7540:2020)
This European Standard was approved by CEN on 6 July 2020.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 7540:2020 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 7540:2020) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with CCMC.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by February 2021, and conflicting national standards
shall be withdrawn at the latest by February 2021.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 7540:2010.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the
United Kingdom.
Endorsement notice
The text of ISO 7540:2020 has been approved by CEN as EN ISO 7540:2020 without any modification.

INTERNATIONAL ISO
STANDARD 7540
Third edition
2020-07
Spices and condiments — Ground
sweet and hot paprika (Capsicum
annuum L. and Capsicum frutescens L.)
— Specifications
Épices et condiments — Paprika doux et fort en poudre (Capsicum
annuum L. et Capsicum frutescens L.) — Spécifications
Reference number
ISO 7540:2020(E)
©
ISO 2020
ISO 7540:2020(E)
© ISO 2020
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
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CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved

ISO 7540:2020(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Description . 2
4.1 Appearance . 2
4.2 Sensory characteristics . 2
5 Requirements . 2
5.1 General requirements . 2
5.2 Physical requirements . 2
5.2.1 Extraneous matter . 2
5.2.2 Sensory requirements . 2
5.3 Chemical requirements. 2
5.4 Hygienic requirements . 3
6 Sampling . 3
7 Test methods . 3
8 Packaging, marking or labelling . 3
8.1 Packaging . 3
8.2 Marking . 4
Annex A (informative) Recommendations relating to storage and transport conditions.5
Annex B (informative) Selected list of common names for Capsicum annuum L. in different
languages . 6
Bibliography . 7
ISO 7540:2020(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO 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.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7,
Spices, culinary herbs and condiments, in collaboration with the European Committee for Standardization
(CEN) Technical Committee CEN/SS C01, Food Products, in accordance with the Agreement on technical
cooperation between ISO and CEN (Vienna Agreement).
This third edition cancels and replaces the second edition (ISO 7540:2006), which has been technically
revised. The main changes compared with the previous edition are as follows:
— an additional species, Capsicum frutescens L. has been added;
— the previous four categories have been replaced by sweet and hot paprika, and their physical and
chemical specifications have been modified;
— the normative references have been updated.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved

INTERNATIONAL STANDARD ISO 7540:2020(E)
Spices and condiments — Ground sweet and hot paprika
(Capsicum annuum L. and Capsicum frutescens L.) —
Specifications
1 Scope
This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and
Capsicum frutescens L.).
Recommendations relating to storage and transport conditions are given in Annex A. A list of terms
used in different countries for paprika is given in Annex B.
This document does not apply to ground chillies and other species of capsicums.
NOTE Specifications for ground chillies and capsicums are given in ISO 972.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spic
...