EN ISO 676:2009

SLOVENSKI STANDARD
01-november-2009
1DGRPHãþD
SIST ISO 676:1999
=DþLPEH%RWDQLþQDQRPHQNODWXUD,62YNOMXþXMH&RU
Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
Gewürze und würzende Zutaten - Botanische Nomenklatur (ISO 676:1995, einschließlich
Cor 1:1997)
Épices - Nomenclature botanique (ISO 676:1995, Cor 1:1997 inclus)
Ta slovenski standard je istoveten z: EN ISO 676:2009
ICS:
01.040.67 Živilska tehnologija (Slovarji) Food technology
(Vocabularies)
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 676
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2009
ICS 67.220.10; 01.040.67
English Version
Spices and condiments - Botanical nomenclature (ISO
676:1995, including Cor 1:1997)
Épices - Nomenclature botanique (ISO 676:1995, Cor Gewürze und würzende Zutaten - Botanische Nomenklatur
1:1997 inclus) (ISO 676:1995, einschließlich Cor 1:1997)
This European Standard was approved by CEN on 6 June 2009.
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 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 Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2009 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 676:2009: E
worldwide for CEN national Members.

Contents Page
Foreword .3

Foreword
The text of ISO 676:1995, including Cor 1:1997 has been prepared by Technical Committee ISO/TC 34 “Food
Products” of the International Organization for Standardization (ISO) and has been taken over as EN ISO
676:2009.
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 January 2010, and conflicting national standards shall be withdrawn at
the latest by January 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
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, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 676:1995, including Cor 1:1997 has been approved by CEN as a EN ISO 676:2009 without
any modification.
IS0
INTERNATIONAL
STANDARD
Second edition
Deuxigme 6dition
NORME
1995-12-15
INTERNATIONALE
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
Unless otherwise specified, no part of this publication may be
All rights reserved.
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 gouvernemen-
tales, 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 co-
mites 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
IS0 676:1995(E/F)
NORME INTERNATIONALE ’
Epices - Nomenclature
Spices and condiments -
botanique
Botanical nomenclature
Domaine d’application
Scope
La presente Norme internationale etablit une liste non
This International Standard gives a non-exhaustive list
of the botanical names and common names in English exhaustive des noms botaniques et des noms com-
muns des plantes ou parties de plantes utilisees en
and French of plants or parts of plants used as spices
tant qu’epices ou aromates, en anglais et en francais.
or condiments.
NOTE 1 Les noms des botanistes sont donnes sous forme
NOTE 1 As per the ISTA list? the names of the botanists
abregee, conformement a la liste de l’ISTA1), mais ceux-ci
are given in an abbreviated form, but the names are given
figurent en entier en annexe B
in full in annex B.
Dbfinition
Definition
kpices: Produits vegetaux ou melanges de ceux-ci,
spices and condiments: Vegetable products or mix-
exempts de mat&es etrangeres, utilises pour donner
tures thereof free from extraneous matter, used for
de la saveur et de l’arome et pour assaisonner les
flavouring, seasoning and imparting aroma in foods.
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
Nomenclature
In some countries some of the spices and condi- NOTE 3 Selon les pays, certaines epices indiquees dans le
NOTE 3
tableau suivant peuvent etre utilisees ou non.
ments given in the following table may not be in use.
Dans le tableau suivant, un numero marque d’un
In the following table, a number marked with an aster-
asterisque signifie que le nom botanique a ete stabi-
isk means that the botanical name has been stabilized
lise conformement a la liste de 1’lSTA.l)
in accordance with the ISTA list?
1) Liste des noms stabilis& de p/antes de /‘ETA. Asso-
1) ISTA List of Stabilized Plant Names. International Seed
ciation internationale d’essais de semences, Zurich, Suisse,
Testing Association, Zurich, Switzerland, 1988.
1988.
IS0 676:1995(E/F) 0 IS0
Name of the part International
Common name of the spice in
Botanical name of the
of the plant used Standard giving
No. Family
English and in French
plant
as spice specification
Nom de la partie Norme
Nom botanique de la Nom commun de kpice en
de la plante internationale
Famille
NO
plante anglais et en fraryais utilisee comme
donnant des
6pice
specifications
E Sweet flag, myrtle flag, E Rhizome
1* Acorus calamus L. Araceae
calamus, flag root
F Calamus, acore vrai F Rhizome
E Madagascan cardamom E Fruit, seed
2 Aframomum angustifolium Zingi-
(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
E Grain of paradise, Guinea E Fruit, seed
5 Aframomum melegueta Zingi-
grains
(Roscoe) Schumann beraceae
F Maniguette, graine de paradis F Fruit, graine
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
E Stony leek, Welsh onion, E Leaf and bulb
10* Allium fis tulos urn L . Liliaceae
Japanese bunching onion
(Alliaceae)
F Ciboule F Feuille et bulbe
E Leek, winter leek E Leaf and bulb
11 Allium porrum L. Liliaceae
(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 676:1995(E/F)
@ IS0
Name of the part International
Common name of the spice in
Botanical name of the
of the plant used Standard giving
Family
No.
English and in French
plant
as spice specification
Norme
Nom de la partie
Nom commun de l’epice en
Nom botanique de la de la plante internationale
NO Famille
anglais et en franqais
plante utilisee comme donnant des
epice specifications
E Rhizome
Zingi- E Greater galangal longwas,
14 Apinia galanga (L.) Willd
beraceae Siamese ginger
F Grand galanga F Rhizome
E Rhizome
Zingi- E Lesser galangal
15 Apinia officinarum Hance
beraceae
F Rhizome
F Petit galanga
E Fruit, seed
Zingi- E Bengal cardamom
16 Amomum aromaticum
beraceae
Roxb.
F Fruit, graine
F Cardamome du Bengale
E Round cardamom, Chester E Fruit, seed
Zingi-
17 Amomum kepulaga
cardamom, Siamese
Sprague et Burk. beraceae
cardamom
syn. Amomum
Indonesian cardamom
compactum Sol. ex. Maton
F Cardamome ronde
F Fruit, graine
E Cambodian cardamom E Fruit, seed
18 Amomum krervanh Pierre Zingi-
ex. Gagnepain beraceae
F Cardamome Kravanh, F Fruit, graine
Krervanh
Zingi- E Greater Indian cardamom, E Fruit, seed
19 Amomum subulatum
beraceae large cardamom,
Roxb.
Nepalese cardamom
F Grande cardamome, F Fruit, graine
cardamome du Nepal
E Tsao-ko cardamom E Fruit, seed
20 Amomum tsao-ko Crevost Zingi-
et Lemaire beraceae
F Cardamome tsao-ko F Fruit, graine
Apiaceae E Dill E Fruit, leaf, top
21* Anethum graveolens L.
(Umbelli-
ferae)
F Aneth F Fruit, feuille,
sommite
E Fruit
22 Anethum sowa Kurz Apiaceae E Indian dill
(Umbelli-
ferae)
F Fruit
F Aneth de I’lnde
E Garden angelica E Fruit, petiole,
23 Angelica archangelica L. Apiaceae
root
(Umbelli-
ferae)
F Angelique F Fruit, petiole,
racine
E Chervil E Leaf
24 Anthriscus cereifolium (L.) Apiaceae
(Umbelli-
Hoffm.
ferae)
F Cerfeuil F Feuille
...