ISO 972:1985
(Main)Chillies and capsicums, whole or ground (powdered) — Specification
Chillies and capsicums, whole or ground (powdered) — Specification
Piments dits "Piments enragés" et piments forts entiers ou en poudre — Spécifications
Čiliji in zelo ostre paprike, cele ali mlete (v prahu) - Specifikacija
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International Standard @ 972
INTERNATIONAL ORGANIZATION FOR STANDARDIZATlON*ME~YHAPOflHAR OPrAHM3ALlMR Il0 CTAHnAPTM3AUMM*ORGANlSATlON INTERNATIONALE DE NORMALISATION
Chillies and capsicums, whole or ground (powdered) -
Specification
Piments dits ((piments enragés)) et piments forts entiers ou en poudre - Spécifications
First edition - 1985-07-01
UDC 633.843 Ref. No. IS0 972-1985 (E)
w
-
m
02 Descriptors : agricultural products, spices, chillies, specifications.
E
N
&
s
Price based on 5 pages
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Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards bodies (IS0 member bodies). The work of preparing International
Standards is normally carried out through IS0 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, govern-
mental and non-governmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
IS0 Council. They are approved in accordance with IS0 procedures requiring at
the
least 75 % approval by the member bodies voting.
International Standard IS0 972 was prepared by Technical Committee ISO/TC 34,
Agricultural food products.
It cancels and replaces IS0 Recommendation R 972-1969, of which it constitutes a
technical revision.
0 International Organization for Standardization, 1985 O
Printed in Switzerland
---------------------- Page: 2 ----------------------
INTERNATIONAL STANDARD IS0 972-1985 (E)
Chillies and capsicums, whole or ground (powdered) -
Specification
This International Standard does not apply to "Chili powder"
O Introduction
(see the note to 3.2).
Whole chilli and capsicum species which are traded all contain
a pungent principle made up of capsaicinoids. The amount of Information on the classification of whole chillies and cap-
sicums and recommendations relating to storage and transport
pungent principle present is widely variable from one variety to
conditions are given in annexes A and 8, respectively.
another but nevertheless it is a parameter which can be
quantitatively measured which determines the essential charac-
teristic of chillies and capsicums.
2 References
Dimensions, shape and colour vary widely and no meaningful
classification is possible by these traditional methods. IS0 927, Spices and condiments - Determination of ex-
traneous matter content.
Whole chillies and capsicums traded internationally are not
generally bought on the basis of capsaicinoid content, but on IS0 928, Spices and condiments - Determination of totalash.
established originshypes suitable to the specific importer.
Colour and/or size are also parameters which may come into
IS0 930, Spices and condiments - Determination of, acid-
re-
consideration in international trade. However, the detailed
insoluble ash.
quirements of the importer require checking on each consign-
ment, since capsaicinoid content, colour and size can vary
IS0 939, Spices and condiments - Determination of moisture
widely between consignments and from crop to crop. In inter-
content - Entrainment method.
national trade, a rough differentiation is made between chillies
and capsicums on purely a size basis, varieties above 25 mm in
IS0 9443, Spices and condiments - Sampling.
length being considered a capsicum. However, it is also ac-
cepted that many varieties classified as capsicums may have a
IS0 5498, Agricultural food products - Determination of
heat strength (capsaicinoid content) above that of certain chilli
crude fibre content - General method.
varieties.
Consequently, no limits of capsaicinoid content are laid down
3 Description
to differentiate between chillies and capsicums although as a
general principle it may be taken that capsicums have a lower
capsaicinoid (heat) content.
3.1 Chillies and capsicums are the juiceless dried pods (fruits)
of plants of the genus Capsicum. In longitudinal cross-section,
A classification of chillies and capsicums common in inter- the pods are roughly triangular in shape, with the base of the
national trade, grouped approximately into two levels of cap-
triangle at the point of attachment to the peduncle (stalk). The
saicinoid content (heat strength), is given in annex A. angles within this triangular shape may vary widely, the angle
However, this list is by no means complete and many other
opposite the point of attachment of the peduncle being
varieties exist.
generally very acute, but becoming, in rare cases, depending
on the species, obtuse.
Ground chillies and capsicums are a lesser item of international
trade.
The pods contain variable numbers of yellow-white, hard, disc-
like seeds, 1 to 5 mm in diameter. The number and size of the
seeds is dependent on the species.
1 Scope and field of application
In growth, the seeds are attached individually to a relatively soft
(spongy) central core within the pod by individual "placenta"
This International Standard specifies requirements for chillies
(seed stalks), but in dried commercial chilli or capsicum the
and capsicums in whole or in ground (powdered) form.
seeds have often become detached from the central core and
move freely within the pod.
From the botanical point of view, two main species of cap-
sicum are concerned, C. annuum Linnaeus and C. frutescens
Linnaeus, and their crossings C. chinese, C. pubescens and The placenta contains the highest concentration of the
C. pendulum. pungent capsaicinoids.
1
---------------------- Page: 3 ----------------------
IS0 972-1985 (E)
all other foreign matter and, in particular stalks, leaves,
b)
The mature pods may vary in colour from dark blackish-red
soil, sand.
through orange-yellow to yellow-green, according to the
species. The material pigmentation, particularly red, is affected
Extraneous matter does not include unripe, marked or broken
by exposure to air and light during storage and the intensity
fruits of the variety under consideration (see 4.4).
decreases with time.
The proportion of extraneous matter in whole chillies and cap-
Dimensions may vary from 20 to 120 mm long and between 4
sicums, when determined by the method described in IS0 927,
and 50 mm in diameter, again according to the species.
shall not exceed 1 % (rn/rn).
3.2 Ground powdered chillies and ground powdered cap-
4.4 Unripe, marked or broken
...
SLOVENSKI STANDARD
SIST ISO 972:1997
01-junij-1997
ýLOLMLLQ]HORRVWUHSDSULNHFHOHDOLPOHWH YSUDKX 6SHFLILNDFLMD
Chillies and capsicums, whole or ground (powdered) -- Specification
Piments dits "Piments enragés" et piments forts entiers ou en poudre -- Spécifications
Ta slovenski standard je istoveten z: ISO 972:1985
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST ISO 972:1997 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
SIST ISO 972:1997
---------------------- Page: 2 ----------------------
SIST ISO 972:1997
International Standard @ 972
INTERNATIONAL ORGANIZATION FOR STANDARDIZATlON*ME~YHAPOflHAR OPrAHM3ALlMR Il0 CTAHnAPTM3AUMM*ORGANlSATlON INTERNATIONALE DE NORMALISATION
Chillies and capsicums, whole or ground (powdered) -
Specification
Piments dits ((piments enragés)) et piments forts entiers ou en poudre - Spécifications
First edition - 1985-07-01
UDC 633.843 Ref. No. IS0 972-1985 (E)
w
-
m
02 Descriptors : agricultural products, spices, chillies, specifications.
E
N
&
s
Price based on 5 pages
---------------------- Page: 3 ----------------------
SIST ISO 972:1997
Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of
national standards bodies (IS0 member bodies). The work of preparing International
Standards is normally carried out through IS0 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, govern-
mental and non-governmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
IS0 Council. They are approved in accordance with IS0 procedures requiring at
the
least 75 % approval by the member bodies voting.
International Standard IS0 972 was prepared by Technical Committee ISO/TC 34,
Agricultural food products.
It cancels and replaces IS0 Recommendation R 972-1969, of which it constitutes a
technical revision.
0 International Organization for Standardization, 1985 O
Printed in Switzerland
---------------------- Page: 4 ----------------------
SIST ISO 972:1997
INTERNATIONAL STANDARD IS0 972-1985 (E)
Chillies and capsicums, whole or ground (powdered) -
Specification
This International Standard does not apply to "Chili powder"
O Introduction
(see the note to 3.2).
Whole chilli and capsicum species which are traded all contain
a pungent principle made up of capsaicinoids. The amount of Information on the classification of whole chillies and cap-
sicums and recommendations relating to storage and transport
pungent principle present is widely variable from one variety to
conditions are given in annexes A and 8, respectively.
another but nevertheless it is a parameter which can be
quantitatively measured which determines the essential charac-
teristic of chillies and capsicums.
2 References
Dimensions, shape and colour vary widely and no meaningful
classification is possible by these traditional methods. IS0 927, Spices and condiments - Determination of ex-
traneous matter content.
Whole chillies and capsicums traded internationally are not
generally bought on the basis of capsaicinoid content, but on IS0 928, Spices and condiments - Determination of totalash.
established originshypes suitable to the specific importer.
Colour and/or size are also parameters which may come into
IS0 930, Spices and condiments - Determination of, acid-
re-
consideration in international trade. However, the detailed
insoluble ash.
quirements of the importer require checking on each consign-
ment, since capsaicinoid content, colour and size can vary
IS0 939, Spices and condiments - Determination of moisture
widely between consignments and from crop to crop. In inter-
content - Entrainment method.
national trade, a rough differentiation is made between chillies
and capsicums on purely a size basis, varieties above 25 mm in
IS0 9443, Spices and condiments - Sampling.
length being considered a capsicum. However, it is also ac-
cepted that many varieties classified as capsicums may have a
IS0 5498, Agricultural food products - Determination of
heat strength (capsaicinoid content) above that of certain chilli
crude fibre content - General method.
varieties.
Consequently, no limits of capsaicinoid content are laid down
3 Description
to differentiate between chillies and capsicums although as a
general principle it may be taken that capsicums have a lower
capsaicinoid (heat) content.
3.1 Chillies and capsicums are the juiceless dried pods (fruits)
of plants of the genus Capsicum. In longitudinal cross-section,
A classification of chillies and capsicums common in inter- the pods are roughly triangular in shape, with the base of the
national trade, grouped approximately into two levels of cap-
triangle at the point of attachment to the peduncle (stalk). The
saicinoid content (heat strength), is given in annex A. angles within this triangular shape may vary widely, the angle
However, this list is by no means complete and many other
opposite the point of attachment of the peduncle being
varieties exist.
generally very acute, but becoming, in rare cases, depending
on the species, obtuse.
Ground chillies and capsicums are a lesser item of international
trade.
The pods contain variable numbers of yellow-white, hard, disc-
like seeds, 1 to 5 mm in diameter. The number and size of the
seeds is dependent on the species.
1 Scope and field of application
In growth, the seeds are attached individually to a relatively soft
(spongy) central core within the pod by individual "placenta"
This International Standard specifies requirements for chillies
(seed stalks), but in dried commercial chilli or capsicum the
and capsicums in whole or in ground (powdered) form.
seeds have often become detached from the central core and
move freely within the pod.
From the botanical point of view, two main species of cap-
sicum are concerned, C. annuum Linnaeus and C. frutescens
Linnaeus, and their crossings C. chinese, C. pubescens and The placenta contains the highest concentration of the
C. pendulum. pungent capsaicinoids.
1
---------------------- Page: 5 ----------------------
SIST ISO 972:1997
IS0 972-1985 (E)
all other foreign matter and, in particular stalks, leaves,
b)
The mature pods may vary in colour from dark blackish-red
soil, sand.
through orange-yellow to yellow-green, according to the
species. The material pigmentation, particularly red, is affected
Extraneous matter does not include unripe, marked or broken
by exposure to air and light during storage and the intensity
fruits of the variety under consideration (see 4.4).
decreases with time.
The proportion of extrane
...
Norme internationale @ 972
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION*MEXllYHAPOllHAR OPrAHHBAUMR no CTAHflAPTH3AUMM*ORGANlSATlON INTERNATIONALE DE NORMALISATION
Piments dits «piments enragés)) et piments forts entiers
ou en poudre - Spécifications
Chillies and capsicums, whole or ground (powdered) - Specification
Première édition - 1985-07-01
CDU 633.843 Réf. no : IS0 972-1985 (FI
Descripteurs : produit agricole, épice, piment, spécification.
Prix basé sur 5 pages
---------------------- Page: 1 ----------------------
Ava n t- pro pos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale
d'organismes nationaux de normalisation (comités membres de I'ISO). L'élaboration
des Normes internationales est confiée aux comités techniques de I'ISO. Chaque
comité membre intéressé par une étude a le droit de faire partie du comité technique
créé à cet effet. Les organisations internationales, gouvernementales et non gouverne-
mentales, en liaison avec I'ISO, participent également aux travaux.
Les projets de Normes internationales adoptés par les comités techniques sont soumis
aux comités membres pour approbation, avant leur acceptation comme Normes inter-
I'ISO. Les Normes internationales sont approuvées confor-
nationales par le Conseil de
mément aux procédures de I'ISO qui requièrent l'approbation de 75 % au moins des
comités membres votants.
La Norme internationale IS0 972 a été élaborée par le comité technique ISO/TC 34,
Produits agricoles alimentaires.
Elle annule et remplace la Recommandation ISO/R 972-1969 dont elle constitue une
révision technique.
Y
@ Organisation internationale de normalisation, 1985 O
Imprimé en Suisse
---------------------- Page: 2 ----------------------
NORM E I NTE R NATIONALE IS0 972-1985 (F)
Piments dits ((piments enragés)) et piments forts entiers
ou en poudre - Spécifications
O Introduction Deux genres principaux de piments sont considérés: Capsicum
annuum Linnaeus, Capsicurn frutescens Linnaeus et leurs croi-
Les espèces de piments enragés et de piments forts qui sont
Capsicum chinese, Capsicum pubescens et Capsicurn
sements,
commercialisées contiennent toutes un principe piquant princi-
pendulum.
palement composé de capsaïcinoïdes. La teneur en principes
à l'autre, mais
piquants varie considérablement d'une variété
La présente Norme internationale ne s'applique pas au ((Chili
constitue néanmoins un élément quantitatif mesurable détermi-
powder)) (voir note en 3.2).
nant la principale propriété des piments enragés et des piments
forts.
Des informations sur la classification des piments enragés et
des piments forts entiers, ainsi que des recommandations rela-
Les dimensions, la forme et la couleur sont très variables, et
tives aux conditions d'entreposage et de transport sont don-
aucune classification significative n'est possible par ces critères
nées respectivement en annexes A et B.
traditionnels.
Les piments enragés et piments forts entiers commercialisés
sur le plan international ne sont généralement pas vendus sur la
2 Références
base de leur teneur en capsaïcinoïdes, mais sur celle des origi-
nes et types convenant à chaque importateur. La couleur et/ou
IS0 927, Epices - Détermination de la teneur en matières
les dimensions sont également des critères qui peuvent entrer
étrangères.
en considération au niveau du commerce international. Cepen-
dant, les demandes spécifiques de l'importateur nécessitent un
IS0 928, Epices - Détemination des cendres totales.
contrôle de chaque livraison, étant donné que la teneur en cap-
saïcino'ides, la couleur et les dimensions peuvent varier consi-
IS0 930, Epices - Détermination des cendres insolubles dans
dérablement entre les livraisons, et d'une récolte à l'autre. Au
l'acide.
niveau international, une différenciation grossière basée uni-
quement sur le critère dimensionnel est réalisée entre les
IS0 939, Epices - Détermination de la teneur en eau -
piments, les variétés ayant plus de 25 mm de longueur étant
Méthode par entraînement.
considérées comme des piments forts. Cependant, il est égale-
ment admis que de nombreuses variétés classées en tant que
piments forts peuvent avoir un pouvoir piquant (une teneur en IS0 948, Epices - Echantillonnage.
capsaïcinoïdes) nettement supérieure à celui de certaines varié-
tés de piments enragés. IS0 5498, Produits agricoles alimentaires - Détermination de
l'indice d'insoluble dit cccellulosique)) - Méthode générale.
Par suite, aucune teneur limite en capsaïcinoïdes ne peut per-
mettre d'établir une différenciation entre les piments enragés et
les piments forts, bien qu'en général, il soit admis que les
3 Description
piments forts aient une teneur en capsaïcinoïdes plus faible.
et des
Un exemple de classification des piments enragés
3.1 Les piments dits ((piments enragés)) et les piments forts
piments forts faisant l'objet d'un commerce international,
sont les gousses (fruits) séchées sans jus, des plantes du genre
basée sur deux niveaux approximatifs de teneur en capsaïcinoï-
Capsicum. En coupe longitudinale, les gousses ont une forme
des (degré piquant) est proposé en annexe A. Toutefois, la liste
approximativement triangulaire, la base du triangle se situant
donnée ne doit pas être considérée comme exhaustive, car il
au point d'attache au pédoncule (tige). Les angles formés par
existe de nombreuses autres variétés.
cette forme triangulaire peuvent varier considérablement,
l'angle opposé à l'attache du pédoncule étant généralement
Le commerce international réalisé sur les piments enragés ou
très aigu mais devenant obtus dans de rares cas, selon les
forts en poudre est très peu important.
espèces.
Les gousses contiennent des quantités variables de graines
1 Objet et domaine d'application
dures allant du blanc au jaune, ayant la forme de disques de 1 à
5 mm de diamètre. Le nombre et les dimensions des graines
La présente Norme internationale décrit les spécifications des
piments enragés et des piments forts entiers ou en poudre. varient selon les espèces.
1
---------------------- Page: 3 ----------------------
IS0 972-1985 (FI
mination par les rongeurs, visibles à l‘œil nu (corrigé si néces-
A maturité, les graines sont attachées, à l‘intérieur de la
saire, dans le cas d‘une vision anormale) ou avec le grossisse-
gousse, à un noyau central assez mou (spongieux) par des
ment pouvant s‘avérer nécessaire dans des cas particuliers. Si
((placenta)) individuels (tiges des graines), mais dans le cas des
à X IO, mention doit en être faite
le grossissement est supérieur
piments enragés et piments forts séchés commercialisés, les
au procès-verbal d‘essai.
graines sont souvent détachées de ce noyau central et se dépla-
cent librement à l‘intérieur de la gousse.
4.3 Matières étrangères
C‘est le ((placenta)) qui contient la plus forte concentration en
capsaïcinoides donnant le piquant.
Les matières étrangères comprennent :
a) toutes les matières présentes dans l’échantillon qui ne
La couleur des gousses mûres peut varier du rouge foncé noirâ-
sont pas des piments enragés ou forts de la variété considé-
tre à l’orange jaune, allant jusqu’au jaune vert, selon les espè-
rée;
ces. La pigmentation, en particulier le rouge, est affectée par
l’exposition à l’air et à la lumière pendant l’entreposage, et son
b) toutes les autres matières étrangères et notamment :
intensi
...
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