ISO 10621:1997

Dehydrated green pepper (Piper nigrum L.) - Specification

Poivre vert déshydraté (Piper nigrum L.) — Spécifications

La présente Norme internationale fixe les spécifications du poivre vert (Piper nigrum L.) déshydraté. Des recommandations relatives aux conditions d'entreposage et de transport sont données en annexe A.

Sušeni zeleni poper (Piper nigrum L.) - Specifikacija

General Information

• Status: Published
• Publication Date: 22-Oct-1997
• 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: 9060 - Close of review
• Completion Date: 04-Jun-2029
• Ref Project: SIST ISO 10621:1998 - Dehydrated green pepper (Piper nigrum L.) -- Specification

Relations

• Consolidated By: ISO 5755:2012 - Sintered metal materials - Specifications
• Effective Date: 06-Jun-2022

Overview

ISO 10621:1997 is the international standard specifying requirements for dehydrated green pepper (Piper nigrum L.), a key agricultural product widely used as a spice and seasoning. Prepared from fresh green pepper berries through controlled dehydration, this standard ensures consistent quality, safety, and authenticity of the product for global trade and consumption. Developed by ISO Technical Committee ISO/TC 34, Subcommittee SC 7 on Spices and Condiments, the standard defines essential physical, chemical, and organoleptic criteria, along with packaging and labeling requirements.

This specification helps producers, processors, importers, exporters, and quality control professionals maintain the integrity of dehydrated green pepper, ensuring it meets internationally recognized benchmarks for food safety and consumer expectations.

Key Topics

• Product Description: Dehydrated green pepper is produced from fresh green berries of Piper nigrum L., dried under controlled conditions to maintain uniform size and quality.

• Physical Requirements:

  • Berries must retain the characteristic green color of properly ripened green pepper.
  • Freedom from live insects, moulds, dead insects, and rodent contamination is mandatory.
  • Extraneous matter such as stems, leaves, or mineral particles must not exceed 1% by mass.
  • Defective berries (discoloured, dark-coloured, light, broken, pinheads) are limited to 7% max, with dark-coloured berries capped at 4%.

• Rehydration Properties: Rehydrated green pepper should have tender texture and characteristic pungent, spicy taste and color with no off-flavors when cooked in 1% sodium chloride solution.

• Chemical Criteria (max limits):

  • Moisture content: 8%
  • Total ash (dry basis): 5%
  • Acid-insoluble ash (dry basis): 0.3%
  • Sulfur dioxide concentration: 500 mg/kg

• Sampling and Testing: Sampling follows ISO 948 guidelines, with analysis by organoleptic, physical, and chemical test methods as defined in the standard and referenced ISO methods (e.g., ISO 927, ISO 928, ISO 930, ISO 939, ISO 5522).

• Packaging & Labeling:

  • Must use clean, moisture-proof containers that do not affect product quality.
  • Markings must include product name, processor details, batch code, net mass, producing country, standard reference, and additives information if applicable.

• Storage and Transport Recommendations:

  • Store in dry, cool, odor-free, insect-protected environments.
  • Transport in clearly marked containers to prevent damage and moisture ingress.

Applications

ISO 10621:1997 is essential for:

• Spice Producers and Exporters: Ensuring dehydrated green pepper meets quality criteria before shipment.
• Quality Control Labs: Verifying compliance with physical and chemical properties to guarantee food safety and consumer satisfaction.
• Food Manufacturers: Using standardized dehydrated green pepper to achieve consistent flavor profiles in processed foods.
• Importers and Distributors: Assessing product authenticity and conformity to international trade requirements.
• Regulatory Agencies: Enforcing standardized safety and quality requirements within food inspection frameworks.

By adhering to ISO 10621, stakeholders can ensure the traceability, authenticity, and consistent quality of dehydrated green pepper in global supply chains.

Related Standards

ISO 10621 references several international standards critical for spice and condiment analysis:

• ISO 927: Determination of extraneous matter in spices and condiments.
• ISO 928: Determination of total ash content.
• ISO 930: Determination of acid-insoluble ash.
• ISO 939: Moisture content determination by entrainment method.
• ISO 948: Sampling procedures for spices and condiments.
• ISO 5522: Determination of total sulfur dioxide content in foods.

These complementary standards provide validated methods ensuring reliable and reproducible testing of dehydrated green pepper’s quality parameters.

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Keywords: ISO 10621, dehydrated green pepper specification, Piper nigrum, spice quality standards, food safety, spice packaging, chemical properties, moisture content, sulfur dioxide limits, spice import-export standards, rehydration properties, spice testing methods.

Standards Content (Sample)

SLOVENSKI STANDARD
01-april-1998
Sušeni zeleni poper (Piper nigrum L.) - Specifikacija
Dehydrated green pepper (Piper nigrum L.) -- Specification
Poivre vert déshydraté (Piper nigrum L.) -- Spécifications
Ta slovenski standard je istoveten z: ISO 10621:1997
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL ISO
STANDARD 10621
First edition
1997-11-01
Dehydrated green pepper (Piper
nigrum L.) — Specification
Poivre vert déshydraté (Piper nigrum L.) — Spécifications
Reference number
A
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.
Draft International Standards adopted by the technical committees are circulated to the member bodies for
voting. Publication as an International Standard requires approval by at least 75 % of the member bodies
casting a vote.
Agricultural food
International Standard ISO 10621 was prepared by Technical Committee ISO/TC 34,
products, Subcommittee SC 7, Spices and condiments.
Annex A of this International Standard is for information only.
©  ISO 1997
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case Postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
ii
©
INTERNATIONAL STANDARD  ISO ISO 10621:1997(E)
Dehydrated green pepper (Piper nigrum L.) —
Specification
1 Scope
Piper nigrum
This International Standard specifies the requirements for dehydrated green pepper (
L.).
Recommendation relating to conditions of storage and transport are given in annex A.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute
provisions of this International Standard. At the time of the publication, the editions indicated were
valid. All standards are subject to revision, and parties to agreements based on this International
Standard are encouraged to investigate the possibility of applying the most recent editions of the
standards indicated below. Members of IEC and ISO maintain registers of currently valid
International Standards.
ISO 927:1982, Spices and condiments — Determination of extraneous matter content.
ISO 928:— , Spices and condiments — Determination of total ash.
Spices and condiments — Determination of acid-insoluble ash.
ISO 930:— ,
ISO 939:1980, Spices and condiments — Determination of moisture content — Entrainment
method.
ISO 948:1980, Spices and condiments — Sampling.
Fruit, vegetables and derived products - Determination of total sulphur dioxide
ISO 5522:1981,
content.
3 Definitions
For the purposes of this International Standard, the following definitions apply.
3.1 broken berry: Berry that has been separated into two or more pieces.
3.2 light berry: Berry that has reached an apparently normal stage of development but the
kernel does not exist.
3.3 pinhead: Berry of very small size that has not developed.

To be published. (Revision of ISO 928:1980)
To be published. (Revision of ISO 930:1980)
©
ISO
ISO 10621:199
...

INTERNATIONAL ISO
STANDARD 10621
First edition
1997-11-01
Dehydrated green pepper (Piper
nigrum L.) — Specification
Poivre vert déshydraté (Piper nigrum L.) — Spécifications
Reference number
A
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.
Draft International Standards adopted by the technical committees are circulated to the member bodies for
voting. Publication as an International Standard requires approval by at least 75 % of the member bodies
casting a vote.
Agricultural food
International Standard ISO 10621 was prepared by Technical Committee ISO/TC 34,
products, Subcommittee SC 7, Spices and condiments.
Annex A of this International Standard is for information only.
©  ISO 1997
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case Postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
ii
©
INTERNATIONAL STANDARD  ISO ISO 10621:1997(E)
Dehydrated green pepper (Piper nigrum L.) —
Specification
1 Scope
Piper nigrum
This International Standard specifies the requirements for dehydrated green pepper (
L.).
Recommendation relating to conditions of storage and transport are given in annex A.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute
provisions of this International Standard. At the time of the publication, the editions indicated were
valid. All standards are subject to revision, and parties to agreements based on this International
Standard are encouraged to investigate the possibility of applying the most recent editions of the
standards indicated below. Members of IEC and ISO maintain registers of currently valid
International Standards.
ISO 927:1982, Spices and condiments — Determination of extraneous matter content.
ISO 928:— , Spices and condiments — Determination of total ash.
Spices and condiments — Determination of acid-insoluble ash.
ISO 930:— ,
ISO 939:1980, Spices and condiments — Determination of moisture content — Entrainment
method.
ISO 948:1980, Spices and condiments — Sampling.
Fruit, vegetables and derived products - Determination of total sulphur dioxide
ISO 5522:1981,
content.
3 Definitions
For the purposes of this International Standard, the following definitions apply.
3.1 broken berry: Berry that has been separated into two or more pieces.
3.2 light berry: Berry that has reached an apparently normal stage of development but the
kernel does not exist.
3.3 pinhead: Berry of very small size that has not developed.

To be published. (Revision of ISO 928:1980)
To be published. (Revision of ISO 930:1980)
©
ISO
3.4 dark-coloured berry: Berry that has a colour darker than the normal colour of the green
berry.
3.5 discoloured berry: Berry that has a faded colour or patches of colour on it.
4 Description
Piper nigrum
The product is prepared from fresh green pepper berries of the plant L. by removal of
moisture under controlled conditions. The berries should be of reasonably uniform size.
5 Requirements
5.1 Colour
The berries shall possess the characteristic colour of green pepper o
...

NORME ISO
INTERNATIONALE 10621
Première édition
1997-11-01
Poivre vert déshydraté (Piper nigrum L.) —
Spécifications
Dehydrated green pepper (Piper nigrum L.) — Specification
A
Numéro de référence
Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale d'organismes nationaux de
normalisation (comités membres de l'ISO). L'élaboration des Normes internationales est en général confiée aux
comités techniques de l'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 gouvernementales, en
liaison avec l'ISO participent également aux travaux. L'ISO collabore étroitement avec la Commission
électrotechnique internationale (CEI) en ce qui concerne la normalisation électrotechnique.
Les projets de Normes internationales adoptés par les comités techniques sont soumis aux comités membres pour
vote. Leur publication comme Normes internationales requiert l'approbation de 75 % au moins des comités
membres votants.
La Norme internationale ISO 10621 a été élaborée par l’ISO/TC 34, Produits agricoles alimentaires, sous-comité
SC 7, Épices.
L’annexe A de la présente Norme internationale est donnée uniquement à titre d’information.
©  ISO 1997
Droits de reproduction réservés. Sauf prescription différente, aucune partie de cette publication ne peut être reproduite ni utilisée sous quelque
forme que ce soit et par aucun procédé, électronique ou mécanique, y compris la photocopie et les microfilms, sans l'accord écrit de l'éditeur.
Organisation internationale de normalisation
Case postale 56 • CH-1211 Genève 20 • Suisse
Internet [e-mail]
X.400 c=ch; a=400net; p=iso; o=isocs; s=central
Imprimé en Suisse
ii
©
NORME INTERNATIONALE  ISO ISO 10621:1997(F)
Poivre vert déshydraté (Piper nigrum L.) — Spécifications
1 Domaine d'application
La présente Norme internationale fixe les spécifications du poivre vert (Piper nigrum L.) déshydraté.
Des recommandations relatives aux conditions d'entreposage et de transport sont données en annexe A.
2 Références normatives
Les normes suivantes contiennent des dispositions qui, par suite de la référence qui en est faite, constituent des
dispositions valables pour la présente Norme internationale. Au moment de la publication, les éditions indiquées
étaient en vigueur. Toute norme est sujette à révision et les parties prenantes des accords fondés sur la présente
Norme internationale sont invitées à rechercher la possibilité d'appliquer les éditions les plus récentes des normes
indiquées ci-après. Les membres de la CEI et de l'ISO possèdent le registre des Normes internationales en vigueur
à un moment donné.
ISO 927:1982, Épices � Détermination de la teneur en matières étrangères.

1)
ISO 928:� , Épices � Détermination des cendres totales.

2)
ISO 930:� , Épices � Détermination des cendres insolubles dans l'acide.
ISO 939:1980, Épices � Détermination de la teneur en eau � Méthode par entraînement.
ISO 948:1980, Épices � Échantillonnage.
ISO 5522:1981, Fruits, légumes et produits dérivés � Détermination de la teneur en dioxyde de soufre total.
3 Définitions
Pour les besoins de la présente Norme internationale, les définitions suivantes s'appliquent.
3.1  baie brisée
Baie qui a été séparée en un ou deux morceau(x).
3.2  baie légère
Baie qui a atteint un stade apparemment normal de développement mais sans graine

1) À publier. (Révision de l’ISO 928:1980)
2) À publier. (Révision de l’ISO 930:1980)
©
ISO
3.3  baie avortée
Baie de très petite taille qui ne s’est pas développée.
3.4  baie foncée
Baie qui a une couleur plus foncée que la couleur normale de la baie verte.
3.5  baie décolorée
Baie qui a une couleur passée ou qui est tachetée de couleur.
4 Description
Le produit est préparé à partir de baies fraîches de poivre vert de la plante Piper nigrum L. desquelles l'eau a été
éliminée dans des conditions contrôlées. Il convient que les baies soient de taille relativement uniforme.
5 Exigences
5.1 Couleur
Les baies doivent être de la couleur caractéristique du poivre vert à maturité appropriée.
5.2 Absence de moisissures, insectes, etc.
Le poivre vert déshydraté doit être exempt d'insectes vivants et de moisissures, et pratiquement exempt d'insectes
morts, de fragments d'insectes et de
...