TS EN ISO 676

TS EN ISO 676 is a terminology standard for the naming of plants and plant parts used as spices or condiments. It brings together Turkish, English, French and botanical names so that the same raw material can be identified consistently across technical documents, trade descriptions and multilingual catalogues.

Why botanical naming matters

In everyday use, a spice or condiment may be known by a single common name, yet that name can refer to different species or different plant parts in commercial practice. Botanical nomenclature provides the most precise reference because it identifies the plant at species level, or more narrowly where needed. In general technical context, this supports clearer communication, better product identification and more reliable matching between languages and markets.

What this standard covers

According to its scope, the standard provides a non-exhaustive list of botanical names and common names in Turkish, English and French for plants or parts of plants used as spices or condiments. It is therefore a vocabulary document rather than a test method or a specification with performance limits. As a terminology standard, it serves as a shared reference for naming, classification language, labelling and multilingual technical communication in the spices sector.

• Multilingual name matching for plants or plant parts used as spices and condiments
• Common names in Turkish, English and French
• Botanical names for more precise species identification
• A non-exhaustive vocabulary list rather than a test or specification standard