ISO 973:2026

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

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.

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: Published
• Publication Date: 12-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: 13-May-2026
• Due Date: 15-Oct-2027
• Completion Date: 13-May-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 requirements for pimento (allspice), whole or ground, derived from Pimenta dioica (L.) Merr. The standard sets out the necessary physical and chemical characteristics for quality, including limitations on foreign and extraneous matter as well as minimum volatile oil content. Guidance on sampling, testing methods, packing, marking, storage, and transport is also provided to support consistency in international trade and processing.

Key Topics

• Product Definition

  • Pimento refers to the dried, mature but unripe berries of Pimenta dioica, available whole or ground.

• Physical and Chemical Requirements

  • The product must be free from foreign odors, mustiness, and rancidity.
  • Strict limits apply to both animal and non-animal foreign matter as well as extraneous plant material.
  • Classification into Group A and Group B is based on volatile oil content, a key indicator of flavor quality.

• Testing and Quality Control

  • Methods for determining moisture, ash, volatile oils, foreign matter, and fiber content follow specific referenced ISO standards.
  • Sampling and sample preparation procedures are outlined for repeatable testing.

• Packing and Marking

  • Pimento must be packed in clean, dry, and odor-neutral containers that protect against moisture and loss of aroma.
  • Labels must include identification details, batch numbers, producer information, country of origin, best before date, and net mass.

• Storage and Transport Guidelines

  • Recommendations are provided for storing in dry, odor-free, pest-proof environments, with protection from heat, sunlight, and cross-infection during transport.

Applications

• International Trade: ISO 973:2026 enables exporters, importers, and regulatory authorities to ensure consistent quality standards for pimento in global spice markets.
• Food Processing: Food manufacturers and spice processors use the specification to ensure safe, standardized, and high-quality pimento in their product formulations.
• Quality Assurance: Testing laboratories and inspection bodies rely on the standard’s requirements and referenced methods for validating batches and certifying compliance.
• Procurement and Supply Chain: Buyers and suppliers use ISO 973 criteria to define contracts, conduct audits, and streamline the procurement of both whole and ground allspice.

Related Standards

• ISO 565: Test sieves - Nominal sizes of openings
• ISO 927: Determination of extraneous and foreign matter in spices and condiments
• ISO 928: Determination of total ash in spices and condiments
• ISO 930: Determination of acid-insoluble ash
• ISO 939: Determination of moisture content
• ISO 948: Sampling procedures for spices and condiments
• ISO 1108: Determination of non-volatile ether extract
• ISO 2825: Sample preparation for analysis
• ISO 5498: Determination of crude fiber content
• ISO 6571: Determination of volatile oil content (hydrodistillation)

Practical Value

ISO 973:2026 assists the spice industry with clear and harmonized requirements for pimento (allspice), enhancing food safety, supporting traceability, and facilitating international trade. By referencing robust test methods and packaging guidelines, the standard helps maintain flavor integrity and purity from producer to end user. Adherence ensures compliance with global market expectations and regulatory requirements.

Standards Content (Sample)

International
Standard
ISO 973
Third edition
Pimento [Pimenta dioica (L.) Merr.],
2026-05
whole or ground — Specification
Reference number
© ISO 2026
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
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or ISO’s member body in the country of the requester.
ISO copyright office
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Published in Switzerland
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

iii
Foreword
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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 d
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