EN ISO 2825:2026
(Main)Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)
Spices and condiments - Preparation of a ground sample for analysis (ISO 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 2825:2026)
Épices - Préparation d'un échantillon broyé pour analyse (ISO 2825:2026)
Začimbe in pripravki - Priprava mletega vzorca za analizo (ISO/FDIS 2825:2026)
General Information
- Status
- Published
- Publication Date
- 05-May-2026
- Technical Committee
- CEN/SS C01 - Food products
- Current Stage
- 6060 - Definitive text made available (DAV) - Publishing
- Start Date
- 06-May-2026
- Completion Date
- 06-May-2026
Relations
- Effective Date
- 28-Feb-2023
- Effective Date
- 12-Feb-2026
Overview
EN ISO 2825:2026, titled Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026), is an international standard developed by CEN and ISO. This standard provides a globally recognized method for preparing ground samples of spices and condiments for analytical testing. The procedure ensures that the prepared samples are uniform and suitable for laboratory analysis, supporting consistent and reliable test results across the food industry. The method is based on obtaining a laboratory sample as described in ISO 948 and includes detailed guidance on grinding and handling the sample to obtain the appropriate particle size.
Key Topics
- Uniform Sample Preparation: Establishes clear steps for grinding spice and condiment samples to ensure consistent particle size for analysis.
- Equipment Guidance: Recommends suitable grinding mills and sample containers to maintain sample integrity, reduce moisture absorption, and prevent contamination.
- Grinding mills should enable rapid, uniform grinding without heating, and minimize dead space.
- Sample containers must be airtight, clean, dry, and non-reactive.
- Applicability: While designed to cover most spices and condiments, the standard notes that some products-such as those with high moisture, volatility, or fat content-may require modified procedures.
- Sample Integrity: Emphasizes mixing the sample before grinding to prevent stratification and grinding the sample just before analysis for optimal accuracy.
Applications
EN ISO 2825:2026 is widely used in the food industry and agricultural laboratories to support quality assurance, safety testing, and compliance with regulatory requirements for spices and condiments. Key practical uses include:
- Analytical Testing: Preparing uniform ground samples for chemical, physical, and microbiological analysis, ensuring that test results are representative of the bulk product.
- Food Safety and Quality Control: Supporting reliable testing for contaminants, adulterants, moisture content, and essential oil content in spices and condiments.
- Trade Compliance: Facilitating international trade by providing a harmonized sample preparation method that meets global regulatory expectations.
- Research and Product Development: Standardizing sensory or compositional analysis procedures in both industry laboratories and academic research.
The standard is essential for organizations that need to demonstrate reliable, reproducible analytical results, including spice processors, food manufacturers, regulatory agencies, and inspection bodies. By following ISO 2825:2026, laboratories can reduce variability in test results due to inconsistencies in sample preparation.
Related Standards
For comprehensive compliance and best practices in spice and condiment analysis, reference the following related standards:
- ISO 948: Spices and condiments - Sampling
Supplies the procedure for obtaining the laboratory sample that is the foundation for sample preparation under ISO 2825. - ISO 6571: Spices, condiments and herbs - Determination of volatile oil content
A key method for further analysis following sample preparation. - ISO 7540: Spices and condiments - Determination of water content
Often used after grinding to ensure moisture measurements are accurate.
Following EN ISO 2825:2026 ensures the analytical process for spices and condiments begins with a robust, standardized approach to sample preparation-crucial for accuracy, repeatability, and meeting international standards.
For further guidance and updates, refer to national standards bodies or the latest publications from CEN and ISO related to spices and condiments sampling and analysis.
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Frequently Asked Questions
EN ISO 2825:2026 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 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.
EN 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.
EN ISO 2825:2026 has the following relationships with other standards: It is inter standard links to EN ISO 2825:2010, ISO 2825:2026. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN 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)
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 .
...