TS 2331
Spices and Condiments-Nomenclature-First List
This standard covers applies to fist list containing Turkish, English and Franch names of spices and condiments.
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About This Item
TS 2331 is a terminology standard presenting the first list of names for spices and condiments. It brings together Turkish, French and English equivalents so that the same food-related terms can be used consistently across languages. For spices, seasonings and other condiment materials, this kind of vocabulary control supports trade descriptions, cataloguing and technical communication by reducing ambiguity in naming.
Why nomenclature matters in the spice sector
In food technology and commerce, spices and condiments cover a wide range of plant-derived materials such as seeds, bark, roots, fruits, rhizomes and dried herbs. The practical value of a nomenclature standard is not to define composition or processing, but to align the language used to describe the same concept. That alignment is especially useful when product names move between documents, labels, reference lists and multilingual records. In this case, the standard’s factual core is the trilingual listing of spice and condiment names; it does not indicate any analytical method, specification limit or performance requirement.
Document status and scope boundaries
- It is the first list of Turkish, French and English names for spices and condiments.
- It is sourced as equivalent to ISO 676:1968.
- This record belongs to a withdrawn standard; TS 7417 was prepared as its replacement.
- Its scope is limited to nomenclature and term alignment, not product testing or quality criteria.
- Publication Date: 9.09.1981
- Standard Status: H (İptal Edilmiş Standard/Withdrawn standard)
- Publisher: TSE
- Document Language: tr
- ICS Classification: 01.040.67 Gıda Teknolojisi (Terimler); 67.220.10 Baharatlar ve Çeşni Maddeleri
- Pages: 0
- Source Standard: ISO/R 676:1968
- International Equivalents: ISO 676(1968)--; ISO 676:1968 EQV--
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