ISO 676-1995 Spices and condiments - Botanical nomenclature《香料和调味品 植物命名 两种语言版》.pdf

1、INTERNATIONAL STANDARD NORME INTERNATIONALE IS0 676 Second edition Deuxihme kdition 1995-12-l 5 Spices and condiments - Botanical nomenclature Epices - Nomenclature botanique Reference number Num&o de reference IS0 676:1995(E/F) IS0 676:1995(E/F) Foreword IS0 (the International Organization for Stan

2、dardization) 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

3、 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 Internati

4、onal 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 ISO/TC 34, Agricultur

5、al 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 Asso

6、ciation (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 All rights reserved. Unless otherwise specified, no part of this publication may be reproduc

7、ed 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 &tre reproduite ni utilisee sous q

8、uelque fOrtI-&? que ce soit et par aucun pro&de, electronique ou mecanique, y compris la photocopie et les microfilms, sans Iaccord ecrit de fediteur. International Organization for Standardization Case postale 56 l CH-1211 Geneve 20 l Switzerland Printed in Switzerland/lmprime en Suisse IS0 Avant-p

9、ropos LISO (Organisation internationale de normalisation) est une federation mondiale dorganismes nationaux de normalisation (comites membres de IISO). Lelaboration des Normes internationales est en general confiee aux comites techniques de IISO. Chaque comite membre interesse par une etude a le dro

10、it de faire partie du comite technique tree a cet effet. Les organisations internationales, gouvernementales et non gouvernemen- tales, en liaison avec IISO participent egalement aux travaux. LISO colla- bore etroitement avec la Commission electrotechnique internationale (CEI) en ce qui concerne la

11、normalisation electrotechnique. Les projets de Normes internationales adopt& par les comites techniques sont soumis aux comitks membres pour vote. Leur publication comme Normes internationales requiert Iapprobation de 75 % au moins des co- mites membres votants. La Norme internationale IS0 676 a ete

12、 elaboree par le comite technique ISO/lC 34, Pro& agricoles alimentaires, sous-comite SC 7, Epices. Cette deuxkme Edition annule et remplace la premiere edition (IS0 676:19821, dont elle constitue une revision technique. Les noms botaniques ont ete r&is& en fonction de la flore europeenne et des der

13、niers travaux de IAssociation internationale dessais de semences (ISTA), ce qui a egalement entrain6 Iajout de certaines plantes utilisees a la fois en tant quepices et quaromates. Les annexes A, B et C de la presente Norme internationale sont donnees uniquement B titre dinformation. . III INTERNATI

14、ONAL STANDARD o ,so NORME INTERNATIONALE IS0 676:1995(E/F) Spices and condiments - Botanical nomenclature Scope Domaine dapplication This International Standard gives a non-exhaustive list La pr&ente Norme internationale Gtablit une liste non of the botanical names and common names in English exhaus

15、tive des noms botaniques et des noms com- and French of plants or parts of plants used as spices muns des antes ou parties de plantes utilis6es en or condiments. tant qubpices ou aromates, en anglais et en francais. NOTE 1 As per the ISTA list 1, the names of the botanists are given in an abbreviate

16、d form, but the names are given in full in annex B. Epices - Nomenclature botanique NOTE 1 Les noms des botanistes sont donrks sous forme abr.g&e, conformkment $I la liste de IISTAI), mais ceux-ci figurent en entier en annexe B Definition Dkfinition spices and condiments: Vegetable products or mix-

17、tures thereof free from extraneous matter, used for flavouring, seasoning and imparting aroma in foods. 6pices: Produits v&g&aux ou m&lang& de ceux-ci, exempts de matieres &rang&es, utilis& pour donner de la saveur et de IarBme et pour assaisonner les aliments. NOTE 2 The term applies equally to the

18、 product in the whole form or in the ground form. NOTE 2 Le terme est applicable B la fois au pro&it entier et au produit en poudre. Nomenclature NOTE 3 In some countries some of the spices and condi- ments given in the following table may not be in use. In the following table, a number marked with

19、an aster- isk means that the botanical name has been stabilized in accordance with the ISTA list.) Nomenclature NOTE 3 Selon les pays, certaines kpices indiqubes dans le tableau suivant peuvent 6tre utilisees ou non. Dans le tableau suivant, un num&o marqu6 dun astbrisque signifie que le nom botaniq

20、ue a QtB stabi- Ii& conform6ment 3 la liste de 1ISTA.l) 1) ETA List of Stabilized Plant Names. International Seed Testing Association, Zurich, Switzerland, 1988. I) Liste des noms stabilk& de p/antes de IISTA. Asso- ciation internationale dessais de semences, Zurich, Suisse, 1988. 1 IS0 676:1995(E/F

21、) 0 IS0 Name of the part International No. Botanical name of the Common name of the spice in plant Family English and in French of the plant used Standard giving as spice specification Nom de la partie Norme NO Nom botanique de la Nom commun de lepice en de la plante internationale plante Famille an

22、glais et en francais utilisee comme donnant des Cpice specifications I* Acorus calamus L. Araceae E Sweet flag, myrtle flag, E Rhizome calamus, flag root F Calamus, acore vrai F Rhizome 2 Aframomum angustifolium Zingi- E Madagascan cardamom E Fruit, seed (Sonn.) Schumann beraceae F Cardamome de Mada

23、gascar 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 dithiopie F Fruit, graine 5 Aframomum melegueta Zingi- E Gr

24、ain of paradise, Guinea E Fruit, seed (Roscoe) Schumann beraceae grains F Maniguette, graine de paradis F Fruit, graine 6 Al/rum 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.

25、 Liliaceae E Potato onion E Bulb aggregatum (Alliaceae) F- F Bulbe 9” Allium tuberosum Rottler Liliaceae E Indian leek, Chinese chive E Bulb, leaf ex. Sprengel (Alliaceae) F- F Bulbe, feuille IO” Allium fis tulosum L. Liliaceae E Stony leek, Welsh onion, E Leaf and bulb (Alliaceae) Japanese bunching

26、 onion F Ciboule F Feuille et bulbe 11 Allium porrum L. Liliaceae E Leek, winter leek E Leaf and bulb (Alliaceae) F Poireau F Feuille et bulbe 12” Allium sativum L. Liliaceae E Garlic E Bulb IS0 5560 (Alliaceae) F Ail F Bulbe 13 Allium schoenoprasum L. Liliaceae E Chive E Leaf (Alliaceae) F Ciboulet

27、te, civette F Feuille 2 0 IS0 IS0 676:1995(E/F) Botanical name of the Common name of the spice in Name of the part International No. plant Family English and in French of the plant used Standard giving as spice specification Nom de la partie Norme NO Nom botanique de la Famille Nom commun de lepice

28、en de la plante internationale plante anglais et en francais utilisee comme donnant des Bpice specifications 14 Apinia galanga (L.) Willd Zingi- E Greater galangal longwas, E Rhizome beraceae Siamese ginger F Grand galanga F Rhizome 15 Apinia officinarum Hance Zingi- E Lesser galangal E Rhizome bera

29、ceae F Petit galanga F Rhizome 16 Amomum aromaticurn Zingi- E Bengal cardamom E Fruit, seed Roxb. beraceae F Cardamome du Bengale F Fruit, graine 17 Amomum kepulaga Zingi- E Round cardamom, Chester E Fruit, seed Sprague et Burk. beraceae cardamom, Siamese syn. Amomum cardamom compactum Sol. ex. Mato

30、n Indonesian cardamom 18 Amomum krervanh Pierre Zingi- ex. Gagnepain beraceae F Cardamome ronde E Cambodian cardamom F Cardamome Kravanh, Krervan h F Fruit, graine E Fruit, seed F Fruit, graine 19 Amomum subulatum Zingi- Roxb. beraceae E Greater Indian cardamom, large cardamom, Nepalese cardamom E F

31、ruit, seed F Grande cardamome, cardamome du Nepal F Fruit, graine 20 Amomum tsao-ko Crevost Zingi- et Lemaire beraceae 21* Anethum graveolens L. Apiaceae (Umbelli- ferae) E Tsao-ko cardamom F Cardamome tsao-ko E Dill F Aneth E Fruit, seed F Fruit, graine E Fruit, leaf, top F Fruit, feuille, sommite

32、22 Anethum sowa Kurz 23 Angelica archangelica L. Apiaceae (Umbelli- ferae) Apiaceae (Umbelli- ferae) E Indian dill F Aneth de Ilnde E Garden angelica F Angelique E Fruit F Fruit E Fruit, petiole, root F Fruit, petiole, racine 24 Anthriscus cereifolium (L.) Apiaceae Hoffm. (Umbelli- ferae) E Chervil

33、F Cerfeuil E Leaf F Feuille 3 IS0 676:1995(E/F) IS0 Botanical name of the Common name of the spice in Name of the part International No. plant Family English and in French of the plant used Standard giving as spice specification Nom de la partie Norme NO Nom botanique de la Nom commun de lepice en d

34、e la plante internationale plante Famille anglais et en francais utilisee comme donnant des Cpice specifications 25 Apium graveolens L. var. Apiaceae E Celery, garden celery E Fruit, root, leaf IS0 6574 dulce (Miller) Pers. (Umbelli- ferae) F Celeri en branche F Fruit, racine, feuille 26 Apium grave

35、olens var. Apiaceae E Celeriac E Fruit, root, leaf rapaceum (Miller) Gaudich (Umbelli- ferae) F Celeri F Fruit, racine, feuille 27* Armoracia rusticana P. Brassi- E Horseradish E Root Gaertn. B. Meyer et caceae Scherb. (Cruciferae) F Raifort F Racine 28* Artemisia dracunculus L. Asteraceae E Tarrago

36、n, estragon E Leaf (Compo- sitae) F Estragon F Feuille 29” Averrhoa bilimbi L. Averrhoa- E Belimbing, bilimbi cucumber E Fruit ceae tree (Oxali- daceae) F Carambole F Fruit 30” Averrhoa carambola L. Averrhoa- E Carambola, caramba E Fruit ceae (Oxali- daceae) F Carambole F Fruit 31* Brassica juncea (

37、L.) Czernj. Brassi- E Indian mustard E Seed et Cosson caceae (Cruciferae) F Moutarde brune, moutarde de F Graine Ilnde IS0 7926 IS0 1237 32 Brassica nigra (L.) Koch Brassi- E Black mustard E Seed IS0 1237 caceae (Cruciferae) F Moutarde noire F Graine 33 Bunium persicum (Boiss.) Apiaceae E Black cara

38、way E Seed, tuber B. Fedtsch (Umbelli- ferae) F - F Graine, . . 34 Capparis spinosa L. Cappari- E Caper, common caper, caper E Floral bud daceae bush F CBpre F Bouton floral 35 Capsicum annuum L.l) Solanaceae E Capsicum, chillies, paprika E Fruit IS0 972 IS0 7540 F Poivrons, piments, paprika F Fruit

39、 36 Capsicum frutescens L.) Solanaceae E Chillies, bird eye chilli E Fruit IS0 972 F Piments, poivrons F Fruit 4 0 IS0 IS0 676:1995(E/F) No. Botanical name of the Common name of the spice in Name of the part International plant Family English and in French of the plant used Standard giving as spice

40、specification Nom de la partie Norme NO Nom botanique de la Famille Nom commun de Wpice en de la plante international* plante anglais et en francais utilis6e comme donnant des 6pice spkifications 37 Carum bulbocastanum L. Apiaceae E Black caraway E Fruit, bulb IS0 5561 (Umbelli- ferae) F Chitaigne d

41、e terre F Fruit, bulbe 38” Carum can/i L. Apiaceae E Caraway, blond caraway E Fruit IS0 5561 (Umbelli- ferae) F Carvi noir, carvi blond F Fruit 39 Cinnamomum aromaticum Lauraceae E Cassia, Chinese cassia E Bark, leaves IS0 6538 Nees syn. Cinnamomum cassia Nees ex. Blume F Cannelle type Chine F Ecorc

42、e, feuitles 40* Cinnamomum burmanii Lauraceae E Indonesian cassia E Bark IS0 6538 (Nees et T. Nees) Blume F Cannelle type lndonesie F Ecorce (Padang, Java) 41* Cinnamomum loureirii Lauraceae E Vietnamese cassia E Bark IS0 6538 Nees F Cannelle type Vi&-Nam F Ecorce 42 Cinnamomum tamala Lauraceae E Te

43、jpat, Indian cassia E Leaf, bark Nees F Cannelle type lnde F Feuille, ecorce 43* Cinnamomum zeylanicum Lauraceae E Sri Lankan cinnamon, Indian E Bark, leaf IS0 6539 Blume cinnamon F Cannelle type Sri Lanka, F icorce, feuille Seychelles, Madagascar, lnde 44 Coriandrum sativum L. Apiaceae E Coriander

44、E Leaf, fruit IS0 2255 (Umbelli- ferae) F Coriandre F Feuille, fruit 45” Crocus sativus L. lridaceae E Saffron E Stigma IS0 3632-l F Safran F Stigmate 46” Cuminum cyminum L. Apiaceae E Cumin E Fruit IS0 6465 (Umbelli- ferael F Cumin F Fruit 47* Curcuma longa L. Zingi- E Turmeric E Rhizome, leaf IS0

45、5562 beraceae F Curcuma F Rhizome, feuille 48* Cymbopogon citratus Poaceae E West Indian lemongrass E Leaf (DC.) Stapf (Gramineae) F Lemongrass dAmerique F Feuille centrale 5 Botanical name of the Common name of the spice in Name of the part International No. plant Family English and in French of th

46、e plant used Standard giving as spice specification Nom de la partie Norme NO Nom botanique de la Famille Nom commun de Iipice en de la plante internationale plante anglais et en francais utilis&e comme donnant des epic* specifications 49 Cymbopogon nardus (L.) Poaceae E Sri Lankan citronella E Leaf

47、 Rendle (Gramineae) F Citronelle type Sri Lanka E Feuille 50 Nettaria cardamomum (L.) Zingi- E Small cardamom E Fruit, seed IS0 882-l Maton beraceae var. minuscula Burk. F Cardamome de Malabar F Fruit, graine 51 Elettaria cardamomum (L.) Zingi- E Sri Lankan cardamom E Fruit, seed IS0 882-2 Maton ber

48、aceae var. majorThwaites F Cardamome sauvage, F Fruit, graine Cardamone de Sri Lanka 52.1 Ferula assa-foetida L. Apiaceae E Asafoetida E Rhizome (Umbelli- exudate 52.2 Ferula foetida (Binge) ferae) Regel F Ase fetide, asa-foetida F Exudat du rhizome 52.3 Ferula narthex Boiss. 53 Foeniculum vulgare M

49、iller Apiaceae E Bitter fennel E Leaf, twig, fruit IS0 7927-l ssp. capillaceum Miller (Umbelli- var. vulgare ferae) F Fenouil amer F Feuille, tige, fruit 54 Foeniculum vulgare Miller Apiaceae E Sweet fennel E Leaf, twig, fruit ssp. capillaceum Miller (Umbelli- var. duke ferae) F Fenouil doux F Feuille, tige, fruit 55 Garcinia cambogia Clusiaceae E Garcinia, Camboge E Pericarp of the (Gaertn.) Desr. (Guttiferae) fruit F Garcinia F Pericarpe du fruit 56 Garcinia indica (Thouars) Clusiaceae E Garcinia. Kokum E Pericarp of the choisy (Guttiferae) frui