SIST ISO 959-2:2026

SLOVENSKI STANDARD
01-november-2026
Nadomešča:
SIST ISO 959-2:2001
Poper (Piper nigrum L.), v zrnu ali mleti - Specifikacija - 2. del: Beli poper (ISO 959-
2:2026)
Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper (ISO
959-2:2026)
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications — Partie 2: Poivre blanc
(ISO 959-2:2026)
Ta slovenski standard je istoveten z: ISO 959-2:2026
ICS:
67.220.10 Začimbe Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

International
Standard
ISO 959-2
Third edition
Pepper (Piper nigrum L.), whole or
2026-05
ground — Specification —
Part 2:
White pepper
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 2: Poivre blanc
Reference number
© ISO 2026
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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  Description . . 2
5  Requirements . 3
5.1 Odour and flavour .3
5.2 Freedom from mould, insects, etc. .3
5.3 Physical characteristics .3
5.4 Chemical characteristics .3
6  Sampling . 4
7  Test methods . 4
8  Packing and marking . 4
8.1 Packing .4
8.2 Marking .4
Annex A (normative) Determination of apparent bulk density in whole white pepper . 5
Annex B (informative) Recommendations for storage and transport . 8
Bibliography . 9

iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
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with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
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this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 959-2:1998), which has been technically
revised.
The main changes are as follows:
— the normative references have been updated;
— the “best before date” has been added in 8.2.
A list of all parts in the ISO 959 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.

iv
International Standard ISO 959-2:2026(en)
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 2:
White pepper
1 Scope
This document specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at
the following commercial stages:
a) semi-processed white pepper (SP);
b) processed white pepper (P).
This document is not applicable to white pepper categories called “light”.
NOTE Specifications for white pepper are given in ISO 959-1.
Recommendations relating to storage and transport conditions are given in Annex B.
2  Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content
ISO 948, Spices and condiments — Sampling
ISO 1108, Spices and condiments — Determination of non-volatile ether extract
ISO 1208, Spices and condiments — Determination of filth
ISO 5498, Agricultural food products — Determination of crude fibre content — General method
ISO 5564, Black pepper and white pepper, whole or ground — Determination of piperine content —
Spectrophotometric method
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
3  Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp

— IEC Electropedia: available at https:// www .electropedia .org/
3.1
black pepper
dried berry of Piper nigrum L. that has an unbroken pericarp
3.2
white pepper
berry of Piper nigrum L., from which t
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