EN ISO 676-2009 en Spices and condiments - Botanical nomenclature《香料和调味品 植物命名》.pdf

1、BS EN ISO 676:2009ICS 01.040.67; 67.220.10NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDSpices and condiments Botanical nomenclatureIncorporating corrigendum February 1997This British Standard was published under the authority of the Standards Policy and Strat

2、egy Committee on 30 BSI 2009ISBN 978 0 580 67018 3Amendments/corrigenda issued since publicationDate CommentsBS EN ISO 676:2009National forewordThis British Standard is the UK implementation of EN ISO 676:2009. It is identical to ISO 676:1995, incorporating corrigendum February 1997. The UK particip

3、ation in its preparation was entrusted to Technical Committee AW/7, Spices and condiments.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible f

4、or its correct application.Compliance with a British Standard cannot confer immunity from legal obligations.September 200930 September 2009 Corrigendum February 1997 reproduced on page 22-23EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN ISO 676July 2009ICS 67.220.10; 01.040.67English VersionSpice

5、s and condiments - Botanical nomenclature (ISO676:1995, including Cor 1:1997)pices - Nomenclature botanique (ISO 676:1995, Cor1:1997 inclus)Gewrze und wrzende Zutaten - Botanische Nomenklatur(ISO 676:1995, einschlielich Cor 1:1997)This European Standard was approved by CEN on 6 June 2009.CEN members

6、 are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to

7、 the CEN 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 translationunder the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same

8、 status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,Romani

9、a, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: Avenue Marnix 17, B-1000 Brussels 2009 CEN All rights of exploitation in any form and by any means reservedworldwi

10、de for CEN national Members.Ref. No. EN ISO 676:2009: EBS EN ISO 676:2009EN ISO 676:2009 (E) 3 Foreword The text of ISO 676:1995, including Cor 1:1997 has been prepared by Technical Committee ISO/TC 34 “Food Products” of the International Organization for Standardization (ISO) and has been taken ove

11、r as EN ISO 676:2009. 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 January 2010, and conflicting national standards shall be withdrawn at the latest by January 2010. Attention is drawn to the p

12、ossibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countrie

13、s are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,

14、Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 676:1995, including Cor 1:1997 has been approved by CEN as a EN ISO 676:2009 without any modification. INTERNATIONAL STANDARD NORME INTERNATIONALE IS0 Second edition Deuxigme 6dition 1995-12-15 Spices and condiments - Bot

15、anical nomenclature Cpices - Nomenclature botanique Reference number Num&o de rkfhence IS0 676: 1995(E/F) 60 676:1995(E/F) Foreword IS0 (the International Organization for Standardization) is a worldwide federation of national standards bodies (IS0 member bodies). The work of preparing International

16、 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 to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, a

17、lso take part in the work. IS0 collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an Interna

18、tional Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard IS0 676 was prepared by Technical Committee lSO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments. This second edition cancels and replaces the first edition (IS0

19、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 Association (ISTA), and this has also led to the inclusion of certain plants used both as spices and as aromatic condiments. Ann

20、exes 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 reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permissi

21、on in writing from the publisher. / Droits de reproduction reserves. Sauf prescription differente, aucune partie de cette publication ne peut etre reproduite ni utilisee sous quelque forme que ce soit et par aucun procede, electronique ou mecanique, y compris la photocopie et les microfilms, sans Ia

22、ccord ecrit de Iediteur. International Organization for Standardization Case postale 56. CH-121 IG eneve 20 l Switzerland Printed in Switzerland/lmprime en Suisse ii BS EN ISO 676:2009 IS0 IS0 676: 1995( E/F) Avant-propos LISO (Organisation internationale de normalisation) est une federation mondial

23、e dorganismes nationaux de normalisation (comites membres de IISO). Lelaboration des Normes internationales est en general confiee aux comites techniques de IISO. Chaque comite membre inter-es& par une etude a le droit de faire par-tie du comite technique tree a cet effet. Les organisations internat

24、ionales, 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 normalisation electrotechnique. Les projets de Normes internationales adopt& par le

25、s comites techniques sont soumis aux comites 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 elaboree par le comite technique lSO/TC 34, Prod&s agricoles alimentaires, sous-co

26、mite SC 7, &ices. Cette deuxieme edition annule et remplace la premiere edition (IS0 676:1982), dont elle constitue une revision technique. Les noms botaniques ont ete revises en fonction de la flore europeenne et des derniers travaux de IAssociation internationale dessais de semences (ISTA), ce qui

27、 a egalement entraM 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 a titre dinformation. BS EN ISO 676:2009This page intentionally left blank INTERNATIONAL STANDARD o Iso NORME INTERNAT

28、IONALE IS0 676:1995(E/F) Spices and condiments - Botanical nomenclature Scope This International Standard gives a non-exhaustive list of the botanical names and common names in English and French of plants or parts of plants used as spices or condiments. NOTE 1 As per the ISTA list? the names of the

29、 botanists are given in an abbreviated form, but the names are given in full in annex B. Epices - Nomenclature botanique Domaine dapplication La presente Norme internationale etablit une liste non exhaustive des noms botaniques et des noms com- muns des plantes ou parties de plantes utilisees en tan

30、t quepices ou aromates, en anglais et en francais. NOTE 1 Les noms des botanistes sont donnes sous forme abregee, conformement a la liste de lISTA1), mais ceux-ci figurent en entier en annexe B Definition Dbfinition spices and condiments: Vegetable products or mix- tures thereof free from extraneous

31、 matter, used for flavouring, seasoning and imparting aroma in foods. kpices: Produits vegetaux ou melanges de ceux-ci, exempts de mat&es etrangeres, utilises pour donner de la saveur et de larome et pour assaisonner les aliments. NOTE 2 The term applies equally to the product in the whole form or i

32、n the ground form. NOTE 2 Le terme est applicable a la fois au produit 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 an aster- isk means that the b

33、otanical name has been stabilized in accordance with the ISTA list? 1) ISTA List of Stabilized Plant Names. International Seed Testing Association, Zurich, Switzerland, 1988. Nomenclature NOTE 3 Selon les pays, certaines epices indiquees dans le tableau suivant peuvent etre utilisees ou non. Dans le

34、 tableau suivant, un numero marque dun asterisque signifie que le nom botanique a ete stabi- lise conformement a la liste de 1lSTA.l) 1) Liste des noms stabilis& de p/antes de /ETA. Asso- ciation internationale dessais de semences, Zurich, Suisse, 1988. 1 BS EN ISO 676:2009BS EN ISO 676:2009BS EN IS

35、O 676:2009IS0 676:1995(E/F) IS0 No. Botanical name of the common name of the spice in Name of the part International plant Family English and in French of the p,ant used Standard giving as spice specification Nom de la partie Norme NO Nom botanique de la Famille Nom commun de lepice en de la plante

36、internationale plante anglais et en fraryais utilisee comme donnant des epice specifications 25 Apium graveolens L. var. Apiaceae E Celery, garden celery E Fruit, root, leaf IS0 6574 duke (Miller) Pers. (Umbelli- ferae) F Celeri en branche F Fruit, racine, feuille 26 Apium graveolens var. Apiaceae E

37、 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 Tarragon, estragon E Leaf (C

38、ompo- 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 (L.) Czernj. Brassi- E

39、 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 B rassi- E Black mustard E Seed IS0 1237 caceae (Cruciferae) F Moutarde noire F Graine 33 Bunium persicum (Boiss.) Apiaceae E Black caraway E Seed, tuber B

40、. Fedtsch (Umbelli- ferae) F - F Graine, . . . 34 Capparis spinosa L. Cappari- E Caper, common caper, caper E Floral bud daceae bush F Capre F Bouton floral 35 Capsicum annuum L? Solanaceae E Capsicum, chillies, paprika E Fruit IS0 972 IS0 7540 F Poivrons, piments, paprika F Fruit 36 Capsicum frutes

41、cens L. I) Solanaceae E Chillies, bird eye chilli E Fruit IS0 972 F Piments, poivrons F Fruit 4 BS EN ISO 676:2009BS EN ISO 676:2009IS0 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

42、 giving as spice specification Nom de la partie Norme NO Nom botanique de la Famille Nom commun de lepice en de la plante internationale plante anglais et en franqais utilisee comme donnant des epice specifications 49 Cymbopogon nardus (L.) Poaceae E Sri Lankan citronella E Leaf Rendle (Gramineae) F

43、 Citronelle type Sri Lanka E Feuille 50 Hettaria 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 Hettaria cardamomum (L.) Zingi- E Sri Lankan cardamom E Fruit, seed IS0 882-2 Maton beraceae var. major Thwai

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

45、apillaceum Miller (Umbelli- var. vulgare ferae) E Bitter fennel F Fenouil amer E Leaf, twig, fruit IS0 7927-l F Feuille, tige, fruit 54 Foeniculum vu/gare Miller Apiaceae ssp. capillaceum Miller (Umbelli- var. dulce ferae) E Sweet fennel F Fenouil doux E Leaf, twig, fruit F Feuille, tige, fruit 55 G

46、arcinia 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) fruit F Garcinia F Pericarpe du fruit 57* Hyssopus officinalis L. Lamia

47、ceae E Hyssop E Leaf (Labiatae) F Hysope F Feuille 58 /icum verum Hook. f. llliciaceae E Star anise, Chinese anise E Fruit IS0 11178 F Badiane, anis etoile E Fruit 59 Juniperus communis L. Cupres- E Common juniper E Fruit IS0 7377 saceae F Genievre F Fruit (baie) 60 Kaempferia galanga L. Zingi- E Ga

48、langal E Rhizome beraceae F - F Rhizome BS EN ISO 676:2009 IS0 IS0 676:1995(E/F) Name of the part International No. Botanical name of the plant Family Common name of the spice in English and in French of the plant used Standard giving as spice specification Nom de la pat-tie Norme NO Nom botanique d

49、e la Famille Nom commun de lepice en de la plante internationale plante anglais et en franqais utilisee comme donnant des epice specifications 61* Laurus nobilis L. Lauraceae E Laurel, true laurel, bay leaf, E Leaf IS0 6576 sweet flag F Laurier dApollon, laurier F Feuille commun, laurier noble, laurier sauce 62* Levisticum officinale Koch Apiaceae (Umbelli- ferae) 63.1 Lippia graveolens Kunth. Verbena- ceae 63.2 Lippia berlandieri Schauer E Garden lovage, lovage F Liveche E Mexican oregano F Origan du Mexique E Fruit, leaf F Fruit, feuil