ISO 2825:2026
(Main)Spices and condiments — Preparation of a ground sample for analysis
Spices and condiments — Preparation of a ground sample for analysis
This document specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in ISO 948. This document is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments, it can be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified procedure or to choose another more suitable method. Any such modified procedure or alternative method will be indicated in the International Standard appropriate to the spice or condiment concerned.
Épices — Préparation d'un échantillon broyé pour analyse
Le présent document spécifie une méthode de préparation d’un échantillon d’épice broyé pour analyse, à partir d’un échantillon pour laboratoire obtenu selon la méthode spécifiée dans l’ISO 948. Le présent document est applicable à la majorité des épices et des condiments. Toutefois, en raison du nombre et de la diversité des épices, il peut être nécessaire, dans quelques cas particuliers tels qu’une grande dureté ou une teneur élevée en eau, en huile essentielle ou en matière grasse, d’utiliser un mode opératoire modifié ou de choisir une autre méthode plus appropriée. Tout mode opératoire modifié, ou toute autre méthode, sera indiqué dans la Norme internationale relative à l’épice concernée.
General Information
- Status
- Published
- Publication Date
- 20-Apr-2026
- Technical Committee
- ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
- Drafting Committee
- ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
- Current Stage
- 6060 - International Standard published
- Start Date
- 21-Apr-2026
- Due Date
- 24-Feb-2026
- Completion Date
- 21-Apr-2026
Relations
- Consolidates
FprEN ISO 2825 - Spices and condiments - Preparation of a ground sample for analysis (ISO/FDIS 2825:2026) - Effective Date
- 12-Feb-2026
- Effective Date
- 06-Mar-2023
- Effective Date
- 25-Feb-2023
Overview
ISO 2825:2026 - Spices and Condiments - Preparation of a Ground Sample for Analysis is an internationally recognized standard developed by the International Organization for Standardization (ISO). This standard provides a consistent and reliable method for preparing ground samples of spices and condiments for analytical purposes. By following the procedures outlined in ISO 2825:2026, laboratories and quality control teams can ensure uniformity in sample preparation, supporting accurate and repeatable testing results.
This standard is applicable to the majority of spices and condiments. However, due to the diverse characteristics of these products (such as variations in hardness, moisture, volatile oil, or fat content), modified procedures may sometimes be necessary. When applicable, the relevant International Standard for a particular spice or condiment will specify any required deviations.
Key Topics
- Scope and Applicability: Covers general guidelines suitable for most spices and condiments while acknowledging the need for modifications in special cases.
- Sample Preparation: Describes the procedure for grinding laboratory samples obtained according to ISO 948 to prepare for analysis.
- Apparatus Requirements: Specifies the characteristics and cleaning procedures for grinding mills and sample containers to minimize contamination and preserve sample integrity.
- Uniform Particle Size: Guidance on achieving a consistent particle size, typically around 1 mm, unless otherwise specified in the relevant standard for the analyzed spice or condiment.
- Avoiding Sample Contamination: Emphasizes the importance of thorough cleaning of the grinding equipment and immediate transfer to airtight containers.
Applications
ISO 2825:2026 is essential for:
- Analytical Laboratories: Ensures consistency in the pre-analytical grinding process, which is critical for reliable testing of spices and condiments, including assessments of safety, flavor, composition, and quality control.
- Food Industry: Supports manufacturers, suppliers, and distributors in meeting regulatory and customer requirements for spice and condiment quality and safety.
- Quality Assurance Programs: Provides a harmonized approach to sample preparation, making laboratory results comparable across different facilities and jurisdictions.
- Research and Development: Facilitates precise and reproducible analytical outcomes when developing new spice and condiment products or testing for compliance with international standards.
By following the procedures outlined in ISO 2825:2026, organizations can minimize variability in sample preparation, resulting in more dependable chemical, physical, and microbiological analyses.
Related Standards
- ISO 948 - Spices and Condiments - Sampling: Specifies methods for obtaining representative laboratory samples, a prerequisite for using ISO 2825:2026.
- ISO/TC 34/SC 7 Standards: A suite of documents focusing on the standardization of spices, culinary herbs, and condiments, including product-specific testing and quality requirements.
- ISO 6571 - Spices, Condiments, and Herbs - Determination of Volatile Oil Content: Another standard that may rely on uniformly prepared ground samples for analysis.
- ISO 3632 - Saffron (Crocus sativus L.) - Specifications: An example of a product-specific standard that could reference or modify procedures from ISO 2825:2026 for specialized analysis needs.
Adopting ISO 2825:2026 as part of your quality management approach ensures your laboratory or facility meets international best practices for spice and condiment sample preparation, supporting robust, reproducible analytical results and facilitating international trade compliance.
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Frequently Asked Questions
ISO 2825:2026 is a standard published by the International Organization for Standardization (ISO). Its full title is "Spices and condiments — Preparation of a ground sample for analysis". This standard covers: This document specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in ISO 948. This document is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments, it can be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified procedure or to choose another more suitable method. Any such modified procedure or alternative method will be indicated in the International Standard appropriate to the spice or condiment concerned.
This document specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in ISO 948. This document is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments, it can be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified procedure or to choose another more suitable method. Any such modified procedure or alternative method will be indicated in the International Standard appropriate to the spice or condiment concerned.
ISO 2825:2026 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.
ISO 2825:2026 has the following relationships with other standards: It is inter standard links to FprEN ISO 2825, ISO 12614-2:2021, ISO 2825:1981. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
ISO 2825:2026 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)
International
Standard
ISO 2825
Third edition
Spices and condiments —
2026-04
Preparation of a ground sample for
analysis
Épices — Préparation d'un échantillon broyé pour analyse
Reference number
© ISO 2026
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
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Published in Switzerland
ii
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Apparatus . 1
6 Procedure . 2
iii
Foreword
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related to conformity a
...
Norme
internationale
ISO 2825
Troisième édition
Épices — Préparation d'un
2026-04
échantillon broyé pour analyse
Spices and condiments — Preparation of a ground sample for
analysis
Numéro de référence
DOCUMENT PROTÉGÉ PAR COPYRIGHT
© ISO 2026
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Publié en Suisse
ii
Sommaire Page
Avant-propos .iv
1 Domaine d’application . 1
2 Références normatives . 1
3 Termes et définitions . 1
4 Principe. 1
5 Appareillage . 1
6 Mode opératoire . 2
iii
Avant-propos
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