Know Your Standard Standards under Mandatory Certification Group Wise Classification Ministry/Department Wise Classification
Total Standards : 83
Revised Standards
New Standards
| S.No | IS Number | IS Title | Amendment | Reaffirmation Year | Document | Action |
|---|---|---|---|---|---|---|
| 1 |
IS 10925 : 2026 (First Revision) |
TURMERIC OLEORESIN SPECIFICATION | 0 | ---- | Buy | |
| 2 |
IS 10925 : 1984 |
Specification for turmeric oleoresin | 1 | ---- | Download | |
| 3 |
IS 11300 : 2011 (First Revision) |
Spices and condiments - Caraway seeds - Specification (First Revision) | 0 | ---- | Download | |
| 4 |
IS 11582 : 2023 (First Revision) |
Method for sensory evaluation of pungency of ginger by Scoville units | 0 | ---- | Buy | |
| 5 |
IS 13145 : 2014 (Second Revision) |
Spices and condiments - Methods of sampling (Second Revision) | 0 | ---- | Download | |
| 6 |
IS 13242 : 2018 (First Revision) |
Raw mango mangifera indica (Linn.) powder (Amchur) and slices - Specification (First Revision) | 0 | ---- | Download | |
| 7 |
IS 13446 : 2009 (Second Revision) |
Spices and condiments - Large cardamom - Capsules and seeds - Specification (Second Revision) | 0 | ---- | Download | |
| 8 |
IS 13474 : 2011 (First Revision) |
Spices and condiments - Green pepper canned in brine - Specification (First Revision) | 0 | ---- | Download | |
| 9 |
IS 13545 : 2018 (First Revision) |
Garam masala - Specification (First Revision) | 0 | ---- | Download | |
| 10 |
IS 13644 : 1992 |
Dry kokum - Specification | 1 | ---- | Download | |
| 11 |
IS 13663 : 1993 |
Chilli oleoresin - Specification | 2 | ---- | Download | |
| 12 |
IS 13895 : 1994 |
Spices and condiments - Tamarind powder - Specification | 1 | ---- | Download | |
| 13 |
IS 14216 : 2023 IEC 61169-24: 2019 (First Revision) |
Spices and Condiments Processing Units � Code of Hygiene Practices | 0 | ---- | Buy | |
| 14 |
IS 15459 : 2018 ISO 3493 : 2014 ISO 3493 : 2014 (First Revision) |
Vanilla - Vocabulary (First Revision) | 0 | ---- | Buy | |
| 15 |
IS 15460 (Part 1) : 2004 ISO 5565-1 ISO 5565-1 |
Vanilla [vanilla fragrans (Salisbury) ames]: Part 1 specification | 0 | ---- | Buy | |
| 16 |
IS 15460 (Part 2) : 2004 ISO 5565-2 ISO 5565-2 |
Vanilla [vanilla fragrans (Salisbury) ames]: Part 2 test methods | 0 | ---- | Buy | |
| 17 |
IS 15695 : 2006 ISO 11027 ISO 11027 |
Pepper and pepper oleoresins - Determination of piperine content - Method using high - Performance liquid chromatography | 0 | ---- | Buy | |
| 18 |
IS 15697 (Part 1) : 2006 ISO 7543-1 ISO 7543-1 |
Chillies and chilli oleoresins - Determination of total capsaicinoid content: Part 1 spectrometric method | 0 | ---- | Buy | |
| 19 |
IS 15697 (Part 2) : 2006 ISO 7543-2 ISO 7543-2 |
Chillies and chilli oleoresins - Determination of total capsaicinoid content: Part 2 method using high - Performance liquid chromatography | 0 | ---- | Buy | |
| 20 |
IS 15699 : 2006 ISO 7542 ISO 7542 |
Ground (Powdered) paprika (Capsicum Annum Linnaeus) - Microscopical examination | 0 | ---- | Buy | |
| 21 |
IS 15701 : 2006 ISO 7541 ISO 7541 |
Ground (Powdered) paprika - Determination of total natural colouring matter content | 0 | ---- | Buy | |
| 22 |
IS 16357 : 2017 ISO 13685 : 1997 ISO 13685 : 1997 |
Ginger and its oleoresins - Determination of the main pungent components (Gingerols And Shogaols) - Method using high-performance liquid chromatography | 0 | ---- | Buy | |
| 23 |
IS 16358 : 2017 ISO 5567 : 1982 ISO 5567 : 1982 |
Dehydrated garlic - Determination of volatile organic sulphur compounds | 0 | ---- | Buy | |
| 24 |
IS 16359 : 2017 ISO 5566 : 1982 ISO 5566 : 1982 |
Turmeric - Determination of colouring power - Spectrophotometric method | 0 | ---- | Buy | |
| 25 |
IS 16360 : 2017 ISO 5564 : 1982 ISO 5564 : 1982 |
Black pepper and white pepper, whole or ground - Determination of piperine content - Spectrophotometric method | 0 | ---- | Buy | |
| 26 |
IS 16395 : 2015 ISO 973 : 1999 ISO 973 : 1999 |
Pimento (Allspice) [pimenta dioica (L.) merr.], whole or ground - Specification | 0 | ---- | Buy | |
| 27 |
IS 16396 : 2015 ISO 2256 : 1984 ISO 2256 : 1984 |
Dried mint (Spearmint) (Mentha Spicata Linnaeus Syn. Mentha Viridis Linnaeus) - Specification | 0 | ---- | Buy | |
| 28 |
IS 16397 : 2015 ISO 5563 : 1984 ISO 5563 : 1984 |
Dried peppermint (Mentha Piperita Linnaeus) - Specification | 0 | ---- | Buy | |
| 29 |
IS 16398 : 2015 ISO 6754 : 1996 ISO 6754 : 1996 |
Dried thyme (Thymus Vulgaris L.) - Specification | 0 | ---- | Buy | |
| 30 |
IS 16399 : 2015 ISO 6576 : 2004 ISO 6576 : 2004 |
Laurel (Laurus Nobilis L.) - Whole and ground leaves - Specification | 0 | ---- | Buy | |
| 31 |
IS 16401 : 2015 ISO 7377 : 1984 ISO 7377 : 1984 |
Juniper berries (Juniperus Communis Linnaeus) - Specification | 0 | ---- | Buy | |
| 32 |
IS 16402 : 2015 ISO 7925 : 1999 ISO 7925 : 1999 |
Dried oregano (Origanum Vulgare L.) - Whole or ground leaves - Specification | 0 | ---- | Buy | |
| 33 |
IS 16403 : 2015 ISO 7926 : 1991 ISO 7926 : 1991 |
Dehydrated terragon (Artemisia Dracunculus Linnaeus) - Specification | 0 | ---- | Buy | |
| 34 |
IS 16404 (Part 1) : 2015 ISO 7928-1 : 1991 ISO 7928-1 : 1991 |
Savory - Specification Part 1 Winter Savory (Satureja montana Linnaeus) | 0 | ---- | Buy | |
| 35 |
IS 16404 (Part 2) : 2015 ISO 7928-2 : 1991 ISO 7928-2 : 1991 |
Savory - Specification: Part 2 summer savory (Satureja Hortensis Linnaeus) | 0 | ---- | Buy | |
| 36 |
IS 16405 : 2015 ISO 10620 : 1995 ISO 10620 : 1995 |
Dried sweet marjoram (Origanum Majorana L.) - Specification | 0 | ---- | Buy | |
| 37 |
IS 16406 : 2015 ISO 11163 : 1995 ISO 11163 : 1995 |
Dried sweet basil (Ocimum Basilicum L.) - Specification | 0 | ---- | Buy | |
| 38 |
IS 16407 : 2015 ISO 11164 : 1995 ISO 11164 : 1995 |
Dried rosemary (Rosmarinus Officinalis L.) - Specification | 0 | ---- | Buy | |
| 39 |
IS 16408 : 2015 ISO 11165 : 1995 ISO 11165 : 1995 |
Dried sage (Salvia Officinalis L.) - Specification | 0 | ---- | Buy | |
| 40 |
IS 16409 : 2015 ISO 11178 : 1995 ISO 11178 : 1995 |
Star anise (Illicium Verum Hook. F.) - Specification | 0 | ---- | Buy | |
| 41 |
IS 16521 : 2017 |
Spices and condiments - White pepper, whole and ground - Specification | 0 | ---- | Download | |
| 42 |
IS 16680 : 2018 |
Spices and condiments - Aniseed, whole - Specification | 0 | ---- | Download | |
| 43 |
IS 16959 : 2025 (First Revision) |
Spices and condiments Ground sweet and hot paprika Capsicum annuum L. and Capsicum frutescens L. � Specification | 0 | ---- | Buy | |
| 44 |
IS 17747 : 2021 |
Spices and Condiments — Nutmeg (Without Shell), Whole and Ground — Specification | 0 | ---- | Download | |
| 45 |
IS 17748 : 2022 ISO 21401:2018 |
Spices and Condiments Mace Whole and Ground Specification | 0 | ---- | Buy | |
| 46 |
IS 1797 : 2017 (Third Revision) |
Spices and condiments - Methods of test (Third Revision) | 0 | ---- | Download | |
| 47 |
IS 1798 : 2022 (Third Revision) |
Spices And Condiments - Black Pepper Whole And Ground - Specification (Third Revision) | 0 | ---- | Download | |
| 48 |
IS 18227 : 2023 |
Prevention and Reduction of Mycotoxins in Spices � Code of Practice | 0 | ---- | Download | |
| 49 |
IS 18630 (Part 2) : 2024 |
Spices and condiments Fennel seed whole or ground Part 2: Sweet fennel seed specification Foeniculum vulgare var panmorium | 0 | ---- | Buy | |
| 50 |
IS 18630 (Part 1) : 2024 |
Spices and condiments Fennel seed whole or ground Part 1: Bitter fennel seed specification Foeniculum vulgare P Miller var vulgare | 0 | ---- | Buy | |
| 51 |
IS 1877 : 2023 (Third Revision) |
Spices and Condiments � Botanical Nomenclature | 0 | ---- | Download | |
| 52 |
IS 1907 : 2023 (Third Revision) |
Cardamom (Capsules, Seeds and Powder) � Specification | 0 | ---- | Download | |
| 53 |
IS 1908 : 2020 (Fourth Revision) |
Spices and Condiments — Ginger, Whole and Ground — Specification ( Fourth Revision ) | 0 | ---- | Download | |
| 54 |
IS 1909 : 2023 ISO 11892 : 2024 ISO 11892 : 2024 (Second Revision) |
Indian Curry Powder - Specification | 0 | ---- | Buy | |
| 55 |
IS 19285 : 2025 |
Guidelines for the Harvesting Transportation Separation of Stigma Drying and Storage of Saffron before Packing | 0 | ---- | Buy | |
| 56 |
IS 19432 : 2025 |
Dried dill — Specification | 0 | ---- | Buy | |
| 57 |
IS 19439 : 2025 |
Spices and condiments Dried sumac Specification | 0 | ---- | Buy | |
| 58 |
IS 19440 : 2025 |
Dried Parsley Petroselinum crispum Specification | 0 | ---- | Buy | |
| 59 |
IS 19576 : 2026 |
Spices and condiments — Dried chive (Allium schoenoprasum L.), Cut and ground — Specification | 0 | ---- | Buy | |
| 60 |
IS 2322 : 2023 (Fourth Revision) |
SPICES AND CONDIMENTS CHILLIES WHOLE AND GROUND POWDERED SPECIFICATION | 0 | ---- | Download | |
| 61 |
IS 2323 : 2011 (Second Revision) |
Spices and condiments - Mustard, whole and ground - Specification (Second Revision) | 0 | ---- | Download | |
| 62 |
IS 2443 : 2008 (Third Revision) |
Spices and condiments - Coriander, whole and ground - Specification (Third Revision) | 0 | ---- | Download | |
| 63 |
IS 2447 : 2023 ISO 13408-6:2021 ISO 13408-6:2021 (Fourth Revision) |
SPICES AND CONDIMENTS CUMIN SAFED JEERAWHOLE AND GROUND SPECIFICATION | 0 | ---- | Buy | |
| 64 |
IS 3576 : 2022 ISO 17699 : 2003 ISO 17699 : 2003 (Fourth Revision) |
Spices And Condiments - Turmeric Whole and Ground - Specification (Third Revision) | 0 | ---- | Buy | |
| 65 |
IS 3795 : 2022 (Third Revision) |
Spices And Condiments - Fenugreek Whole And Ground - Specification (Third Revision) | 0 | ---- | Download | |
| 66 |
IS 3797 : 2011 (Second Revision) |
Spices and condiments - Celery seeds - Specification (Second Revision) | 0 | ---- | Download | |
| 67 |
IS 4403 : 2022 ISO 24266 : 2020 ISO 24266 : 2020 (Third Revision) |
Spices and Condiments - Ajowan Bishops seeds - Specification (Third Revision) | 0 | ---- | Buy | |
| 68 |
IS 4404 : 2022 (Fourth Revision) |
Spices And Condiments - Cloves Whole And Ground - Specification (Fourth Revision) | 0 | ---- | Download | |
| 69 |
IS 4452 : 2009 (First Revision) |
Dehydrated onion - Specification (First Revision) | 0 | ---- | Download | |
| 70 |
IS 4811 : 2014 (Second Revision) |
Cinnamon whole - Specification (Second Revision) | 0 | ---- | Download | |
| 71 |
IS 5452 : 2008 (Second Revision) |
Dehydrated garlic - Specification (Second Revision) | 0 | ---- | Download | |
| 72 |
IS 5453 (Part 1) : 2016 ISO 3632-1 : 2011 ISO 3632-1 : 2011 (Third Revision) |
Spices - Saffron (Crocus Sativus L.): Part 1 specification (Third Revision) | 0 | ---- | Buy | |
| 73 |
IS 5453 (Part 2) : 2016 ISO 3632-2 : 2010 ISO 3632-2 : 2010 |
Spices - Saffron (Crocus Sativus L.): Part 2 test methods (First Revision) | 0 | ---- | Buy | |
| 74 |
IS 5832 : 2026 (Third Revision) |
BLACK PEPPER OLEORESIN – SPECIFICATION | 0 | ---- | Buy | |
| 75 |
IS 5832 : 1984 (Second Revision) |
Specification for black pepper oleoresin (Second Revision) | 0 | ---- | Download | |
| 76 |
IS 5955 : 1993 (First Revision) |
Spices and condiments - Tamarind concentrate - Specification (First Revision) | 2 | ---- | Download | |
| 77 |
IS 6364 : 1993 (Second Revision) |
Spices and condiments - Tamarind pulp - Specification (Second Revision) | 2 | ---- | Download | |
| 78 |
IS 7807 : 1975 |
Methods of test for asafoetida | 0 | ---- | Download | |
| 79 |
IS 7826 : 1984 (First Revision) |
Specification for ginger oleoresin (First Revision) | 0 | ---- | Download | |
| 80 |
IS 7826 : 2026 (Second Revision) |
GINGER OLEORESIN – SPECIFICATION | 0 | ---- | Buy | |
| 81 |
IS 8104 : 1996 ISO 3513 ISO 3513 (First Revision) |
Chillies - Determination of scoville index (First Revision) | 0 | ---- | Buy | |
| 82 |
IS 8105 : 2023 (First Revision) |
Method for sensory evaluation of pungency of black pepper by Scoville heat units | 0 | ---- | Buy | |
| 83 |
IS 9486 : 2011 (First Revision) |
Spices and condiments - Dehydrated green pepper - Specification (First Revision) | 0 | ---- | Download |