ISO 973

Pimento [Pimenta dioica (L.) Merr.], whole or ground — Specification

This International Standard specifies requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or ground. Recommendations relating to storage and transport conditions are given in annex A.

Titre manque

La présente Norme internationale fixe les spécifications du piment type Jamaïque [Pimenta dioica (L.) Merr.], entier ou en poudre. Des recommandations relatives à l'entreposage et au transport sont données à l'annexe A.

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: 16-Apr-2026
• Completion Date: 18-Apr-2026

Relations

• Revises: ISO 973:1999 - Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification
• Effective Date: 19-Oct-2024

Overview

ISO 973:2026 specifies the quality requirements for pimento or allspice [Pimenta dioica (L.) Merr.], covering both whole and ground forms. Developed by the International Organization for Standardization (ISO) Technical Committee 34 (Food products), Subcommittee 7 (Spices, culinary herbs, and condiments), this international standard is essential for ensuring the safety, purity, and consistent quality of pimento in the global spice trade. Recommendations for optimal storage and transport are also provided in Annex A.

This latest edition updates normative references, decreases the maximum allowed moisture content, and introduces requirements for best before date labelling-ensuring alignment with evolving market and regulatory needs.

Key Topics

• Product Definition:
  • Applies to the dried, full but unripe whole berry of Pimenta dioica, in either whole or ground form.
• Sensory Requirements:
  • Pimento must have its characteristic clove-like flavour with undertones of cinnamon, nutmeg, and pepper. It must be free from any foreign, rancid, or musty odours.
• Physical Requirements:
  • Free from visible foreign matter of animal origin (excreta, insects, larvae) or non-animal origin (stones, plastics), and extraneous matter limited as specified.
  • Stringent thresholds for foreign and extraneous matter, determined by ISO 927.
• Chemical Requirements:
  • Includes limits for moisture content, ash, acid-insoluble ash, volatile oil, non-volatile ether extract, and crude fibre content.
  • Classification into Group A and Group B, based on volatile oil content.
• Sampling and Testing:
  • Clear procedures for sampling (ISO 948), sample preparation (ISO 2825), and testing for compliance using referenced ISO methods.
• Packing and Marking:
  • Containers must be air-impermeable, clean, and moisture-protective (plywood, fiberboard, sacks), properly lined and loosely packed.
  • Mandatory labelling: product name (with botanical name and group), producer details, origin, batch/code, best before date, net mass, and relevant ISO reference.
• Storage and Transport Recommendations:
  • Covered, dry, well-ventilated, pest-proof storage; protection from sun, excess heat, rain, and odours during handling and shipping.

Applications

ISO 973 is used by:

• Pimento producers, processors, and exporters seeking to meet international spice quality benchmarks
• Importers, distributors, and retailers requiring consistent quality for consumer safety and satisfaction
• Food industry and spice blenders sourcing compliant ingredients for food products
• Regulatory bodies and inspection agencies monitoring spice quality and food safety
• Certification and audit organizations verifying conformity for trade and market access

Adhering to ISO 973 helps ensure that pimento or allspice meets safety, purity, and quality criteria essential for global trade, enhances consumer confidence, and reduces the risk of contamination or rejection in international markets.

Related Standards

For comprehensive compliance, ISO 973 refers to multiple other ISO standards relevant to spices and condiments, including:

• ISO 927 - Determination of extraneous matter and foreign matter content
• ISO 928 - Determination of total ash
• ISO 930 - Determination of acid-insoluble ash
• ISO 939 - Determination of moisture content
• ISO 948 - Sampling methods
• ISO 1108 - Determination of non-volatile ether extract
• ISO 2825 - Preparation of ground sample for analysis
• ISO 5498 - Determination of crude fibre content
• ISO 6571 - Determination of volatile oil content

Aligning pimento production and handling practices with ISO 973 and these related ISO standards supports quality assurance, traceability, and market confidence throughout the pimento supply chain.

Standards Content (Sample)

International
Standard
Third edition
Pimento [Pimenta dioica (L.) Merr.],
whole or ground — Specification
PROOF/ÉPREUVE
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
PROOF/ÉPREUVE
ii
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Favour and odour .2
4.2 Physical requirements .2
4.2.1 Foreign matter from animals .2
4.2.2 Foreign matter from non-animals .2
4.2.3 Extraneous matter . . .2
4.3 Classification .2
4.4 Chemical requirements . .2
5 Sampling . 3
6 Test methods . 3
7 Packing and marking . 3
7.1 Packing .3
7.2 Marking .3
Annex A (informative) Recommendation relating to storage and transport conditions . 5
PROOF/ÉPREUVE
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 973:1999), which has been technically
revised.
The main changes are as follows:
— the normative references have been updated;
— the limit of moisture content has been decreased;
— the “best before date” has been added in 7.2.
...

ISO/PRF 973: 2026(en)
ISO/TC 34/SC 7
Secretariat: BIS
Date: 2026-03-0218
Pimento [Pimenta Dioicadioica (L.) Merr.], whole or ground —
Specification
PROOF
ISO/PRF 973:2026(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/PRF 973:2026(en)
Contents
Foreword . iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Favour and odour . 2
4.2 Physical requirements . 2
4.3 Classification. 2
4.4 Chemical requirements . 2
5 Sampling . 3
6 Test methods . 3
7 Packing and marking . 3
7.1 Packing . 3
7.2 Marking . 3
Annex A (informative) Recommendation relating to storage and transport conditions . 5

iii
ISO/PRF 973:2026(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 973:1999), which has been technically revised.
The main changes are as follows:
— the normative references have been updated;
— the limit of moisture content has been decreased;
— the “best before date” has been added in 7.2.
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
Pimento [Pimenta Dioicadioica (L.) Merr.], whole or ground —
Specification
1 Scope
This document specifies the requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or ground.
Recommendations relating to storage and transport conditions are given in Annex A.
2 Normative references
The following documents are referred to in the text
...