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ISO 959-1:2026

Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper

Publication date:   May 5, 2026

General information

60.60   Standard published   May 5, 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 requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at the following commercial stages:

non-processed black pepper (NP) or semi-processed black pepper (SP);
processed black pepper (P), which can, in certain cases, be re-sold directly to the consumers.

This document does not apply to black pepper categories called “light”.
NOTE            Specifications for white pepper are given in ISO 959-2.
Recommendations relating to storage and transport conditions are given in Annex C.
Information regarding the microscopic structure of the pepper berry is given in Annex D.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 959-1:1998

NOW

PUBLISHED
ISO 959-1:2026
60.60 Standard published
May 5, 2026