GST provisional registration details of Spices Board New Feature : Click here for Auction Report मसाला: छोटी इलायची, नीलाम की तारीख: 05-Dec-2019, नीलामकर्ता: Cardamom Planters' Association, Santhanpara, लोटों की संख्या: 94, आवक की मात्रा(कि.ग्रा.): 15129.8, बिकी मात्रा (कि.ग्रा.): 13258, अधिकतम मूल्य (रु./कि.ग्रा.): 2996.00, औसत मूल्य (रु./कि.ग्रा.): 2796.47 मसाला: छोटी इलायची, नीलाम की तारीख: 05-Dec-2019, नीलामकर्ता: The Cardamom Processing & Marketing Co-Operative Society Ltd, Kumily, लोटों की संख्या: 278 , आवक की मात्रा(कि.ग्रा.): 66537.5, बिकी मात्रा (कि.ग्रा.): 64395.7, अधिकतम मूल्य (रु./कि.ग्रा.): 3168.00, औसत मूल्य (रु./कि.ग्रा.): 2834.62 Spice: Large Cardamom, Date: 05-Dec-2019, Market: Singtam, Type: Badadana, Price (Rs./Kg): 438, Spice: Large Cardamom, Date: 05-Dec-2019, Market: Singtam, Type: Chotadana, Price (Rs./Kg): 400, Spice: Large Cardamom, Date: 05-Dec-2019, Market: Gangtok, Type: Badadana, Price (Rs./Kg): 450, Spice: Large Cardamom, Date: 05-Dec-2019, Market: Gangtok, Type: Chotadana, Price (Rs./Kg): 400, Spice: Large Cardamom, Date: 05-Dec-2019, Market: Siliguri, Type: Badadana, Price (Rs./Kg): 520, Spice: Large Cardamom, Date: 05-Dec-2019, Market: Siliguri, Type: Chotadana, Price (Rs./Kg): 407,

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Quality

अंतिम अद्यतन 27-11-2014, 11:28

Quality Standards - Bureau of Indian Standards (BIS)

BIS has prescribed quality standards for 16 spices, spice powders, concentrates and oleoresins. Spices Board actively interacts with BIS in finalizing standards for other spices and to upgrade the existing ones.

List of IS specification by Bureau of Indian Standards

Standards Published

Title

IS 1797:1985
(ISO 927:1982)

 Methods of test for spices and condiments (2nd revision)
(IS 1797:1985) is also technically equivallent with ISO 928:1980,930:1980, 939:1980, 941:1986 in addition
to ISO 927

IS 1798:1982

 Black Pepper,whole and ground (1st revision)

IS 1877:1985

 Terminology for spices and condiments (2nd revision)

IS 1987:1984

 Cardamom (capsules and seeds) (2nd revision)

IS 1988:1993

 Ginger , whole and ground (2nd revision)

Is 1989:1992

 Indian curry powder (1st revision)

Is 2322:1998

 Chillies, whole and ground (powdered) (2nd revision)

IS 2323:1983

 Mustard, whole and ground (1st revision)

IS 2443:1994

 Coriander, whole and ground (2nd revision)

IS 2445:1984

 Chilli, powder (1st revision) (to be withdrawn)

IS 2447:1993

 Cumin, whole (2nd revision)

IS 3576:1994

 Turmeric, whole (2nd revision)

IS 3795:1993

 Fenugreek, whole and ground (1st revision)

IS 3796:1993

 Fennel seeds, whole (1st revision)

IS 3797:1993

 Celery seeds (1st revision)

IS 4483:1979

 Ajowan (1st revision)

IS 4404:1992

 Cloves, whole and ground (2nd revision)

IS 4452:1987

 Dehydrated Onion

IS 4811:1992

 Cinnamon, whole (1st revision)

IS 5452:1994

 Dehydrated Garlic (1st revision)

*** IS 5453(PT1):1996

 Saffron , Part 1 - Specification (2nd revision)

** ISO 3632-2;1993

IS 5453(PT2):1996

 Saffron , Part 2 - Method of test

**ISO 3632-2;1993

IS 5832:1984

 Black Pepper, Oleoresin (2nd revision) May

*IS 5955:1993

 Tamarind concentrate (1st revision)

IS 6364:1993

 Tamarind pulp (2nd revision)

IS 7807:1975

 Method of test for Asafoetida

IS 7826:1984

 Ginger Oleoresin (1st revision)

IS 9486:1980

 Dehydrated Green Pepper

IS 10925:1984

 Turmeric Oleoresin

IS 11300:1985

 Caraway seeds

IS 131145:1993

 Spices and condiments - Methods of sampling (1st revision)

IS 13242:1991

 Amchur, raw mango powder

*IS 13446:1992

 Large cardamom (1st revision)

IS 13474:1992

 Green pepper canned in Brine

IS 13545:1992

 Garam Masala

IS 13644:1992

 Dry Kokum

IS 13663:1993

 Chillies oleoresin

IS 13895:1994

 Tamarind powder

* indicates standards under revision
** indicates dual numbered standards
*** indicates equivallent standards