FprEN ISO 2825
(Main)Spices and condiments - Preparation of a ground sample for analysis (ISO/FDIS 2825:2026)
Spices and condiments - Preparation of a ground sample for analysis (ISO/FDIS 2825:2026)
Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.
Gewürze und würzende Zutaten - Herstellung einer gemahlenen Probe für die Analyse (ISO/FDIS 2825:2026)
Épices - Préparation d'un échantillon broyé pour analyse (ISO/FDIS 2825:2026)
Začimbe in pripravki - Priprava mletega vzorca za analizo (ISO/FDIS 2825:2026)
General Information
- Status
- Not Published
- Publication Date
- 29-Jun-2026
- Technical Committee
- CEN/SS C01 - Food products
- Current Stage
- 5060 - Closure of Vote - Formal Approval
- Start Date
- 30-Mar-2026
- Completion Date
- 30-Mar-2026
Relations
- Effective Date
- 12-Feb-2026
- Effective Date
- 28-Feb-2023
Overview
FprEN ISO 2825: Spices and condiments - Preparation of a ground sample for analysis defines an internationally recognized method for preparing ground samples of spices and condiments. Developed by CEN in collaboration with ISO, this standard ensures that laboratory analyses of spices and condiments are based on precisely ground, representative samples. The method relies on laboratory samples obtained following ISO 948 and focuses on achieving an optimum particle size-usually around 1 mm or as specified for the particular spice or condiment. The standard addresses the need for uniformity and accuracy in spice sample preparation, which is crucial for reliable analytical testing in the food industry.
Key Topics
- Sample Preparation: Details the process for grinding and mixing laboratory samples to achieve a consistent particle size, enhancing the reproducibility of analytical results.
- Equipment Requirements: Specifies criteria for the grinding mill and sample container, emphasizing non-absorbent, easy-to-clean, airtight containers and mills that prevent moisture and external contamination.
- Applicability: While suitable for most spices and condiments, the standard also notes situations where adjustments may be needed, such as products with high oil, fat, or moisture content.
- Procedure Guidance:
- Use the laboratory sample specified by ISO 948.
- Grind a preliminary small amount and discard to ensure equipment is clean.
- Grind the test sample to the required particle size, avoiding excess heat and rapid processing.
- Mix thoroughly and store in an airtight, non-reactive container immediately.
Applications
FprEN ISO 2825 is invaluable across multiple sectors within the food industry, including:
- Food Testing Laboratories: Ensures reliable, reproducible sample preparation for quality control and compliance testing.
- Spice and Condiment Manufacturing: Supports product development and quality assurance by providing a standard method for preparing analytical samples.
- Regulatory Compliance: Facilitates adherence to national and international food safety regulations by specifying a harmonized approach for sample grinding and handling.
- Trade and Import/Export: Provides a common methodology for sample preparation referenced in contracts and inspections, helping resolve disputes and support fair trade in spices and condiments.
By applying this standard, organizations can achieve more accurate analysis of key attributes such as composition, purity, and contaminant levels in spices and condiments, supporting consumer safety and consistency in food products.
Related Standards
- ISO 948: Spices and condiments - Sampling: This standard forms the basis for selecting laboratory samples referenced in FprEN ISO 2825.
- Other ISO/EN Standards for Spices and Condiments: Refer to related methods for testing chemical composition, purity, and contaminants.
- National Implementations: Countries may issue harmonized or aligned national standards based on FprEN ISO 2825, ensuring widespread applicability and regulatory acceptance.
For any laboratory or facility handling spices and condiments, FprEN ISO 2825 provides a critical framework for sample preparation, supporting robust and credible analytical results throughout the food supply chain.
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Frequently Asked Questions
FprEN ISO 2825 is a draft published by the European Committee for Standardization (CEN). Its full title is "Spices and condiments - Preparation of a ground sample for analysis (ISO/FDIS 2825:2026)". This standard covers: Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.
Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.
FprEN ISO 2825 is classified under the following ICS (International Classification for Standards) categories: 67.220.10 - Spices and condiments. The ICS classification helps identify the subject area and facilitates finding related standards.
FprEN ISO 2825 has the following relationships with other standards: It is inter standard links to ISO 2825:2026, EN ISO 2825:2010. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
FprEN ISO 2825 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN ISO 2825:2025
01-maj-2025
Začimbe - Priprava mletega vzorca za analizo (ISO/DIS 2825:2025)
Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS
2825:2025)
Gewürze und würzende Zutaten - Herstellung einer gemahlenen Probe für die Analyse
(ISO/DIS 2825:2025)
Épices - Préparation d'un échantillon broyé pour analyse (ISO/DIS 2825:2025)
Ta slovenski standard je istoveten z: prEN ISO 2825
ICS:
67.220.10 Začimbe Spices and condiments
oSIST prEN ISO 2825:2025 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
oSIST prEN ISO 2825:2025
oSIST prEN ISO 2825:2025
DRAFT
International
Standard
ISO/DIS 2825
ISO/TC 34/SC 7
Spices and condiments —
Secretariat: BIS
Preparation of a ground sample for
Voting begins on:
analysis
2025-03-25
Épices et condiments — Préparation d'un échantillon moulu pour
Voting terminates on:
analyse
2025-06-17
ICS: 67.220.10
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENTS AND APPROVAL. IT
IS THEREFORE SUBJECT TO CHANGE
AND MAY NOT BE REFERRED TO AS AN
INTERNATIONAL STANDARD UNTIL
PUBLISHED AS SUCH.
This document is circulated as received from the committee secretariat.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
ISO/CEN PARALLEL PROCESSING
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS.
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
PROVIDE SUPPORTING DOCUMENTATION.
Reference number
ISO/DIS 2825:2025(en)
oSIST prEN ISO 2825:2025
DRAFT
ISO/DIS 2825:2025(en)
International
Standard
ISO/DIS 2825
ISO/TC 34/SC 7
Spices and condiments —
Secretariat: BIS
Preparation of a ground sample for
Voting begins on:
analysis
Épices et condiments — Préparation d'un échantillon moulu pour
Voting terminates on:
analyse
ICS: 67.220.10
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENTS AND APPROVAL. IT
IS THEREFORE SUBJECT TO CHANGE
AND MAY NOT BE REFERRED TO AS AN
INTERNATIONAL STANDARD UNTIL
PUBLISHED AS SUCH.
This document is circulated as received from the committee secretariat.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
© ISO 2025
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
STANDARDS MAY ON OCCASION HAVE TO
ISO/CEN PARALLEL PROCESSING
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
BE CONSIDERED IN THE LIGHT OF THEIR
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
or ISO’s member body in the country of the requester.
NATIONAL REGULATIONS.
ISO copyright office
RECIPIENTS OF THIS DRAFT ARE INVITED
CP 401 • Ch. de Blandonnet 8
TO SUBMIT, WITH THEIR COMMENTS,
CH-1214 Vernier, Geneva
NOTIFICATION OF ANY RELEVANT PATENT
Phone: +41 22 749 01 11
RIGHTS OF WHICH THEY ARE AWARE AND TO
PROVIDE SUPPORTING DOCUMENTATION.
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland Reference number
ISO/DIS 2825:2025(en)
ii
oSIST prEN ISO 2825:2025
ISO/DIS 2825:2025(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Field of Application . . 1
3 Normative Reference . 1
4 Principle . 1
5 Apparatus . 1
5.1 Grinding mill . .1
5.2 Sample container .
...
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