SIST EN ISO 7540:2020
(Main)Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
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.
Gewürze und würzende Zutaten - Gemahlener süßer und scharfer Paprika (Capsicum annuum L. und Capsicum frutescens L.) - Spezifikation (ISO 7540:2020)
Dieses Dokument legt die Anforderungen an gemahlenen milden und scharfen Paprika (Capsicum annuum L. und Capsicum frutescens L.) fest.
Empfehlungen bezüglich der Lager- und Transportbedingungen sind in Anhang A angegeben. Eine Liste der Bezeichnungen, die in verschiedenen Ländern für Paprika verwendet werden, ist in Anhang B angegeben.
Dieses Dokument gilt nicht für gemahlene Chilis und sonstige Capsicum Spezies.
ANMERKUNG Spezifikationen für gemahlene Chilis und Capsicum-Spezies werden in ISO 972 angegeben.
Épices et condiments - Paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens L.) - Spécifications (ISO 7540:2020)
Le présent document spécifie les exigences du paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens L.).
Des recommandations relatives aux conditions d'entreposage et de transport sont données dans l'Annexe A. Une liste de termes employés dans différents pays pour le paprika est donnée dans l'Annexe B.
Le présent document ne s'applique ni aux piments forts ni aux autres espèces de capsicums en poudre.
NOTE Les spécifications relatives aux piments forts et aux capsicums en poudre sont données dans l'ISO 972.
Začimbe - Mleta sladka in pekoča paprika (Capsicum annuum L. in Capsicum frutescens L.) - Specifikacije (ISO 7540:2020)
General Information
Relations
Overview
EN ISO 7540:2020 specifies requirements for ground sweet and hot paprika obtained from Capsicum annuum L. and Capsicum frutescens L. It defines sensory, physical and chemical specifications, sampling and test methods, and includes recommendations on storage and transport (Annex A) and a list of common paprika names (Annex B). This European adoption of ISO 7540:2020 replaces the 2010 edition and excludes ground chillies and other capsicum species (see ISO 972 for chillies).
Key topics and technical requirements
- Product scope: Ground paprika prepared from dried, ripe fruit (pericarp and seeds); colour ranges from vivid red to pale reddish-brown.
- Sensory requirements: Characteristic aroma and taste; free from off-odours/flavours (musty, rancid) and foreign tastes.
- Extraneous matter: Maximum 1% by visual examination (ISO 927).
- Chemical specifications (selected values from Table 1):
- Total capsaicinoids: Sweet ≤ 30 mg/kg; Hot > 30 mg/kg (ASTA 21.3).
- Scoville value (SHU): Sweet ≤ 480; Hot > 480 (as given in the standard).
- Moisture: max 11.0% (ISO 939).
- ASTA extractable colour: min 60 for sweet, 30 for hot (ISO 7541).
- Total ash (dry basis): max 10.0% (ISO 928).
- Acid-insoluble ash (dry basis): max 1.0% sweet, 1.6% hot (ISO 930). Allowance up if anti-caking agents used.
- Non-volatile ether extract: max 25% for sweet paprika (ISO 1108).
- Hygienic requirements: Free from pathogenic microorganisms and parasites; prepared following Codex and food‑safety best practices. ISO 22000 recommended for food safety management.
- Sampling & testing: Sampling (ISO 948), sample preparation (ISO 2825), and specified ISO/American Spice Trade Association (ASTA) analytical methods.
Applications and users
This standard is intended for:
- Spice and condiment manufacturers and processors for product specification and quality control.
- Laboratories and quality assurance teams for testing and compliance verification.
- Buyers, importers/exporters, and retailers defining procurement and contract requirements.
- Regulatory authorities and food-safety auditors assessing conformity with established paprika specifications.
- Food product developers and chefs who require consistent pungency, colour and moisture characteristics.
Practical uses include establishing supplier contracts, setting acceptance criteria for incoming lots, lab test protocols, and guidance on safe storage and transport to preserve colour, flavour and safety.
Related standards
- ISO 972 - specifications for ground chillies and other capsicums
- ISO 927, 928, 930, 939, 948, 1108, 2825, 7541 - referenced test and sampling methods
- ASTA Analytical Methods (e.g., 21.3 for pungency)
- ISO 22000 - food safety management systems
Keywords: EN ISO 7540:2020, ISO 7540, paprika standard, ground sweet paprika, ground hot paprika, Capsicum annuum, Capsicum frutescens, paprika specifications, ASTA, Scoville, moisture, extractable colour, spice quality control.
Frequently Asked Questions
SIST EN ISO 7540:2020 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)". This standard covers: 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.
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.
SIST EN ISO 7540:2020 is classified under the following ICS (International Classification for Standards) categories: 67.220.10 - Spices and condiments. The ICS classification helps identify the subject area and facilitates finding related standards.
SIST EN ISO 7540:2020 has the following relationships with other standards: It is inter standard links to SIST EN ISO 7540:2010. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
You can purchase SIST EN ISO 7540:2020 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of SIST standards.
Standards Content (Sample)
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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Phone: +41 22 749 01 11
Email: copyright@iso.org
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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
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