ISO 959-1:2026

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: Published
• Publication Date: 04-May-2026
• 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: 6060 - International Standard published
• Start Date: 05-May-2026
• Due Date: 24-Feb-2026
• Completion Date: 05-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 959-1:2026 is an international standard developed by the International Organization for Standardization (ISO) that establishes specifications for black pepper (Piper nigrum L.), whole or ground. This document applies to black pepper at various commercial stages, including non-processed, semi-processed, and processed forms, but excludes black pepper categorized as "light." The standard outlines comprehensive requirements regarding quality, safety, physical and chemical properties, packing, and marking, aimed at ensuring consistency in international trade and consumer safety.

By providing a unified reference, ISO 959-1:2026 aids producers, traders, authorities, and laboratories in achieving and verifying compliance for black pepper products intended for local and global markets.

Key Topics

• Product Scope
  Covers both whole and ground black pepper across non-processed (NP), semi-processed (SP), and processed (P) commercial stages.

• Quality Requirements
  Specifies odour, flavour, and appearance, mandating that black pepper be aromatic and sharp in taste, free from foreign odour and taints.

• Contaminant Control
  Requires products to be free from mould, living insects, and minimization of dead insects and rodent contamination, verified through visual or magnified inspection.

• Physical and Chemical Properties
  Sets maximum limits for extraneous matter, light berries, pinheads, broken berries, moisture content, ash, volatile oil, piperine content, and more.

• Sampling and Test Methods
  References ISO methods for sampling, chemical analysis, and physical testing for conformity assessment.

• Packaging and Marking
  Details packaging integrity to prevent contamination and moisture ingress, and labels must state product type, batch, producer, country, destination, best before date, and ISO reference.

• Storage and Transport
  Recommends clean, dry storage, protection from pests, odors, and heat, as well as proper ventilation and handling during transport.

Applications

• International and Domestic Trade
  Ensures uniform quality benchmarks for importers, exporters, and authorities, enabling smooth, dispute-free commerce of black pepper.

• Food Industry
  Provides guidance for manufacturers, processors, and packers to control product quality, ensure food safety, and meet regulatory and market expectations.

• Quality Assurance Laboratories
  Supports laboratory professionals with clear methodologies for sampling, analysis, and compliance testing in accordance with ISO requirements.

• Regulatory Compliance
  Assists regulatory agencies in defining enforcement criteria and facilitating clear communication across borders.

• Supply Chain Management
  Enables transparent procurement and traceability within the spice supply chain.

Related Standards

• ISO 676: Spices and condiments – Botanical nomenclature
  Provides correct scientific names to ensure product identity.

• ISO 927: Spices and condiments – Determination of extraneous matter and foreign matter content
  Reference method for assessing purity.

• ISO 928, ISO 930, ISO 939:
  Methods for determining total ash, acid-insoluble ash, and moisture content, respectively.

• ISO 948: Spices and condiments – Sampling
  Specifies how representative samples are taken for analysis.

• ISO 959-2: Pepper (Piper nigrum L.), whole or ground - Specification - Part 2: White pepper
  The complementary standard for white pepper specifications.

• Other related analytical standards:
  ISO 1108 (non-volatile ether extract), ISO 1208 (filth), ISO 5564 (piperine content), ISO 6571 (volatile oil), and ISO 5498 (crude fibre).

Practical Value

Adherence to ISO 959-1:2026 ensures the quality, safety, and marketability of black pepper products internationally. Applying this standard helps companies demonstrate rigorous quality controls, achieve regulatory clearance, and build consumer trust through reliable, high-standard products. It supports efficiency in quality management, mitigates trade disputes, and provides strong documentation for product certification and audit processes.

Standards Content (Sample)

International
Standard
ISO 959-1
Third edition
Pepper (Piper nigrum L.), whole or
2026-05
ground — Specification —
Part 1:
Black pepper
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 1: Poivre noir
Reference number
© ISO 2026
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: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
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
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
International Standard ISO 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 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.
4  Description
Whole black pepper is the whole dry berry of Piper nigrum L., generally picked be
...