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ISO 2825:2026

Spices and condiments — Preparation of a ground sample for analysis

Publication date:   Apr 21, 2026

General information

60.60   Standard published   Apr 21, 2026

ISO

ISO/TC 34/SC 7 Spices, culinary herbs and condiments

International Standard

67.220.10   Spices and condiments

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Scope

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.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 2825:1981

NOW

PUBLISHED
ISO 2825:2026
60.60 Standard published
Apr 21, 2026