In 2013, the Turkish Food Codex Spice Communiqué (Communiqué no: 2013 / 12) was published by the Ministry of Food, Agriculture and Livestock. This communiqué was issued with the aim of determining the properties required to ensure the production, preparation, processing, storage, storage, transportation and placing of various spices in suitable hygienic conditions. The present disclosure includes milled, comminuted and whole spices and mixtures of spices. Some of the spices included in this scope are: anise, rosemary, pine nuts, black seed, bay leaf, poppy, galangal, coconut, isot, cardamom, black pepper, clove, thyme, red pepper, cumin, coriander, mahlep, basil, fennel , saffron, salep, sesame, cinnamon, tarragon, vanilla, ginger and turmeric.

In addition to the amounts of foreign matter, moisture, total ash, insoluble ash in hydrochloric acid, non-volatile ether extract, cellulose and volatile oil, these spice varieties are in addition to broken grain, broken grain, underdeveloped and rickety grain, wrinkled grain, black grain and light grain. grain rates are also given.

Among the analyzes carried out in the authorized laboratories within the scope of physical analyzes include the determination of the number of grain / kg. During these studies, the standards published by domestic and foreign organizations and the world-wide test methods are followed. In this way, reliable and unbiased results are obtained. A few of the standards considered in a few spice types are:

• TS ISO 1003 Spices - Ginger - Specifications
• TS EN ISO 6465 Spices - Cumin - Specifications
• TS 11126 Dried rosemary
• TS 11125 ISO 11163 Dried basil (basil) - Specifications
• TS 4062 Currants (person)
• TS 3786 Thyme
• TS 3706 Red pepper - Hot flakes (leaves)
• TS 2290 ISO 959-1 Pepper grain or ground, specifications - Part 1: Black pepper