ISO 959-1

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

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.

Poivre (Piper nigrum L.), entier ou en poudre — Spécifications — Partie 1: Poivre noir

General Information

• Status: Not Published
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 6000 - International Standard under publication
• Start Date: 14-Apr-2026
• Completion Date: 02-May-2026

Relations

• Revises: ISO 959-1:1998 - Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
• Effective Date: 25-Feb-2023

Overview

ISO 959-1: Black Pepper (Piper nigrum L.), Whole or Ground - Specification is an internationally recognized standard developed by the International Organization for Standardization (ISO), specifically by Technical Committee ISO/TC 34/SC 7, which focuses on spices, culinary herbs, and condiments. This standard establishes the essential requirements and specifications for black pepper, both whole and ground, at various commercial stages. ISO 959-1 supports the consistent quality assessment and trade of black pepper globally, covering its identity, safety, physical and chemical characteristics, test methods, as well as packaging and labeling protocols.

Key Topics

• Product Scope: Applies to non-processed (NP), semi-processed (SP), and processed (P) black pepper, but not to “light” black pepper.
• Physical Characteristics: Detailed criteria for extraneous matter, light berries, pinheads, broken berries, and minimum bulk density ensure high product quality.
• Chemical Characteristics: Specifies limits for moisture content, ash, volatile oil, piperine content, acid-insoluble ash, and crude fibre.
• Odour and Flavour: Requires a typically sharp, aromatic black pepper profile, free from off-odours or foreign contaminants.
• Contaminant Control: Mandates the absence of mold, living insects, and restricts levels of dead insects and other impurities.
• Test Methods and Sampling: Designates ISO reference methods for consistent, reliable testing of physical and chemical parameters.
• Packing and Marking Requirements: Packages must protect against moisture and contamination and be clearly labeled with product details, batch, best before date, processing stage, and country of origin.

Applications

The ISO 959-1 standard is vital for:

• Black Pepper Exporters and Importers: Provides a globally recognized benchmark for product acceptance, helping reduce disputes during international trade and improving supply chain transparency.
• Food Processors and Manufacturers: Ensures the black pepper used as an ingredient in food products meets rigorous safety and quality benchmarks.
• Regulatory Authorities and Inspectors: Facilitates effective enforcement of food safety and labeling regulations during market surveillance and inspections.
• Quality Control Laboratories: Offers precise physical and chemical testing methodologies, contributing to uniform results and inter-laboratory consistency.
• Retailers and Bulk Buyers: Enables informed procurement based on standardized definitions and criteria, supporting consumer safety and satisfaction.
• Storage and Logistic Providers: Includes recommendations for storage and transport to preserve pepper quality and meet compliance at every phase.

Related Standards

For extended or complementary guidance, ISO 959-1 cross-references several important ISO standards, including:

• ISO 927 - Determination of extraneous matter in spices and condiments
• ISO 928 - Determination of total ash
• ISO 930 - Determination of acid-insoluble ash
• ISO 939 - Measurement of moisture content
• ISO 948 - Sampling procedures for spices and condiments
• ISO 6571 - Determination of volatile oil content
• ISO 5564 - Determination of piperine content in black and white pepper
• ISO 1108 - Non-volatile ether extract measurement
• ISO 1208 - Determination of filth
• ISO 5498 - Determination of crude fibre in agricultural food products
• ISO 959-2 - Specification for white pepper

ISO 959-1 is a core reference for quality assurance in the international spice trade, contributing to consumer confidence, fair commerce, and harmonization of black pepper standards worldwide.

Standards Content (Sample)

FINAL DRAFT
International
Standard
ISO/FDIS 959-1
ISO/TC 34/SC 7
Pepper (Piper nigrum L.), whole or
Secretariat: BIS
ground — Specification —
Voting begins on:
2026-02-16
Part 1:
Black pepper
Voting terminates on:
2026-04-13
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 1: Poivre noir
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 SUPPOR TING DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
Reference number
ISO/FDIS 959-1:2026(en) © ISO 2026

FINAL DRAFT
ISO/FDIS 959-1:2026(en)
International
Standard
ISO/FDIS 959-1
ISO/TC 34/SC 7
Pepper (Piper nigrum L.), whole or
Secretariat: BIS
ground — Specification —
Voting begins on:
Part 1:
Black pepper
Voting terminates on:
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 1: Poivre noir
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 SUPPOR TING DOCUMENTATION.
© ISO 2026
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
or ISO’s member body in the country of the requester.
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland Reference number
ISO/FDIS 959-1:2026(en) © ISO 2026

ii
ISO/FDIS 959-1:2026(en)
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 the percentage of light berries in black pepper . 6
Annex B (normative)  Determination of apparent bulk density in whole black pepper . 7
Annex C (informative)  Recommendations for storage and transport .10
Annex D (informative)  Microscopic section of pepper berry (Piper nigrum L.) .11
Bibliography .12

iii
ISO/FDIS 959-1:2026(en)
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,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
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)
patent(s) which may be required to implement this document. However, implementers are cautioned that
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 959-1:1998), 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
FINAL DRAFT International Standard ISO/FDIS 959-1:2026(en)
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 1:
Black pepper
1 Scope
This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at
the following commercial stages:
a) non-processed black pepper (NP) or semi-processed black pepper (SP);
b) 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.
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/FDIS 959-1:2026(en)
— 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
Note 1 to entry: When the term “black pepper” is used alone, it means that the specification applies to both types
described, without distinction.
3.2
non-processed black pepper
NP
black pepper (3.1) that has not undergone any clearing, preparation or grading by the producing country
before being exported
3.3
semi-processed black pepper
SP
black pepper (3.1) that has undergone partial cleaning but without preparation or grading by the producing
country before being exported
3.4
processed black pepper
P
black pepper (3.1) that has been processed (cleaning, preparation, grading, etc.) by the producing country
before being exported
3.5
ground black pepper
pepper obtained by grinding black pepper (3.1) without adding any additives to the pepper
N
...

ISO/FDIS 959-1:2025(en)
ISO/TC 34/SC 7
Secretariat: BIS (India)
Date: 2026-02-02
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 1:
Black pepper
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 1: Poivre noir
FDIS stage
ISO/FDIS 959-1:2026(en)
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication
may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying,
or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO
at the address below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: + 41 22 749 01 11
E-mail: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
ISO/FDIS 959-1:2026(en)
Contents
Foreword . iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Description . 3
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 the percentage of light berries in black pepper . 6
Annex B (normative) Determination of apparent bulk density in whole black pepper . 7
Annex C (informative) Recommendations for storage and transport . 10
Annex D (informative) Microscopic section of pepper berry (Piper nigrum L.) . 11
Bibliography . 12

iii
ISO/FDIS 959-1:2026(en)
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, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely 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) patent(s)
which may be required to implement this document. However, implementers are cautioned that 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 959-1:1998), which has been technically
revised. The revision was undertaken to update the normative references, incorporate the 'best before date'
in the marking clause, and make editorial changes for better clarity and understanding of the standard.
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
ISO/FDIS 959-1:2026(en)
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 1:
Black pepper
1 Scope
This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at
the following commercial stages:
a) non-processed black pepper (NP) or semi-processed black pepper (SP);
b) 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.
2 Normative Referencesreferences
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 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/FDIS 959-1:2026(en)
— 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
Note 1 to entry: When the term “black pepper” is used alone, it means that the specification applies to both types
described, without distinction.
3.2
non-processed black pepper
NP
black pepper (3.1) that has not undergone any clearing, preparation or grading by the producing country
before being exported
3.3
semi-processed black pepper
SP
black pepper (3.1) that has undergone partial cleaning but without preparation or grading by the producing
country before being exported
3.4
processed black pepper
P
black pepper (3.1) that has been processed (cleaning, preparation, grading, etc.) by the producing country
before being exported
3.5
ground black pepper
pepper obtained by grinding black pepper (3.1) without adding any additives to the pepper.
Note 1 to entry: Black pepper often commercially addressed as “grey pepper.”.
3.6
light berry
berry that has reached an apparently normal stage of development but the kernel does not exist
3.7
pinhead
berry of very small size that has not developed
3.8
broken berry
berry that has been broken into two or more pieces
3.9
extraneous matter
material other than black pepper (3.1), irrespective of whether they are of vegetable (e.g. stems and leaves) or
mineral (e.g. sand) origin
Note 1 to entry: Light berries (3.6), pinheads (3.7) or broken berries (3.8) are not considered as extraneous matter.
ISO/FDIS 959-1:2026(en)
4 Description
Whole black pepper is the whole dry berry of Piper nigrum L., generally picked before complete ripening.
Berries of black pepper generally have a diameter of 3 mm to 6 mm and are brown, grey or black in colour
with a wrinkled pericarp.
Ground black pepper is obtained by grinding black pepper berries, without adding any foreign matter to the
pepper.
5 Requirements
5.1 Odour and flavour
When ground, the odour and flavour shall b
...