Sri Lanka Spice CouncilSri Lanka Spice CouncilSri Lanka Spice CouncilSri Lanka Spice CouncilSri Lanka Spice Council

Quality Standards

 

  1. SLSI STANDARDS - Will be available in shortly

  2. ESA Cleanliness standards - [Click to Download the document] MS Word Document [107 kb]

  3. ASTA cleanliness specifications - [Click to Download the document] MS Word Document [101 kb]

  4. COMPARISSON OF QUALITY PARAMETERS - [Click to Download the document] MS Word Document [165 kb]

  5. Pesticide Residue limits
    5.1 pesticide residue limits for spain and U. S - [Click to Download the document] MS Word Document [97 kb]
    5.2 pesticide residue limits for Netherlands - [Click to Download the document] MS Word Document [47 kb]
    5.3 Maximum residue levels for Germany - [Click to Download the document] MS Word Document [54 kb]

  6. British Standards -

  7. Indian Standards for peppr AGMARK GRADE SPECIFICATIONS(India) - Will be available in shortly

  8. INDONESIAN STANDARD FOR PEPPER - [Click to Download the document] MS Word Document [47 kb]

  9. Malaysian Standard for Pepper - [Click to Download the document] MS Word Document [67 kb]


Specifications for Sri Lankan essential oils

 

 

Sp Gr  Ref Indx Opt Rot 200 C Miscibility
EtOH
Phenol GC %
Cinnamon Leaf Oil , IS0 200 C

SLS    30/30

1.037- 1.053

 

1.034-1.050

1.527-1.540

 

1.530-1.540

-2.5-+2

 

1 in 2     70%

75-85

CA- 0.8-1.5
Eu- 70/83
CA-5
Eu- 75

Cinnamon Bark Oil  SLS 300C

1.010-1.03

1.555-1.580

 

 

<18%

Ald-60-30
Eug- 18-20

Cardamom oil

0.912-0.936

1.462-1.468

+22 -+_41

1 in 2-5 vol -70%

Gr. i-  LG  ,ii. – LLG1,iii-iv. LLG2,v. LB, vi. LNS

 

Cironella oil SLS – 300C

0.890-0.910

1.465-1.487

-9-  -18

1in 1-2 -80%

 

Ald- 7-15
Tot. Ger 53-57

Nutmeg oil SLS30

0.885-0.915

1.4750-1.4880

+8  - +25

1  in 3  - 90%

 

 

Pepper oil  BS 200C

0.868-0.907

1.4800-1.4900

-15 - +4

1 in 3

 

 

Ginger oil  SLS  30

0.868-0.882

1.484-1.489

-28 - -45

1 in 1- 80 %                    

 

 

Clove bud oil   SLS 300C
BS  200C

1.035-1.057

1.041-1.054

1.5230-1.5310

1.5280-1.5380

  1. -      -15  

 

  1.  -15

1 in 2 ,70%

Eugenol>85-90

 

 Lemon grass CS 300C 

0.888-0.898

1.4786-1.4846

+1 - -3

1 in 3 70%

Citral >70

 

 

National and International quality specifications for Pepper


Grades of pepper (Piper nigrum L.)
Last Update: 2007-07-05
Definitions:

  • Whole black pepper;
    Whole black pepper shall be the dried whole corns or berries of P. nigrum L. generally picked before they are ripened. They are brown to black in colour with deep set wrinkles on the dried berry. 

  • Whole white pepper;
    Whole white pepper shall be the whole black pepper after ripening and which the outer coating or the pericarp has been removed and dried afterwards. 

  • Light berries;
    Light berries shall be those pepper corns which when subjected to the test prescribed in 9.3 float on the surface of the alcohol/water medium. 

  • Pin heads:
    Pin heads shall be the whole under developed corns of P. nigrum L. For the purpose of this standard, pepper corns passing through a 2.36 mm sieve and remaining on a 1.40 mm sieve shall be considered as pin heads. 

  • Extraneous matter:
    Extraneous matter shall be any material than those defined above; dust from pepper corns passing through 1.40 mm sieve shall be considered as extraneous matter for the purpose of this standard.

There shall be five grades of whole pepper as follows:

  • Grade 1
  • Grade 2 (FAQ)
  • Grade 3
  • Grade 4

 

ESA

ISO

 

Codex Alimentarius

IPC Quality issues  


IPC Standards, whole pepper

IPC Standards, treated whole pepper

IPC Methods of Analysis

IPC GMP

Piper nigrum Linn.

PC Good Agricultural Practices for Pepper