SIST EN ISO 2825:2010

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)

Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.

Gewürze und würzende Zutaten - Herstellung einer gemahlenen Probe für die Analyse (ISO 2825:1981)

Diese Internationale Norm legt ein Verfahren fest, um aus einer nach dem in ISO 948 festgelegten Verfahren gewonnenen Laboratoriumsprobe von Gewürzen oder würzenden Zutaten eine zur Untersuchung geeignete gemahlene Probe herzustellen.

Épices - Préparation d'un échantillon moulu en vue de l'analyse (ISO 2825:1981)

Začimbe - Priprava mletega vzorca za analizo (ISO 2825:1981)

Ta mednarodni standard določa metodo priprave mletega vzorca začimb za analizo iz laboratorijskega vzorca, pridobljenega z metodo, določeno v ISO 948.

General Information

• Status: Published
• Publication Date: 20-Jul-2010
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 08-Jun-2010
• Due Date: 13-Aug-2010
• Completion Date: 21-Jul-2010
• Ref Project: EN ISO 2825:2010 - Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)

Relations

• Replaces: SIST ISO 2825:1997 - Spices and condiments -- Preparation of a ground sample for analysis
• Effective Date: 01-Oct-2010
• Revised: oSIST prEN ISO 2825:2025 - Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025)
• Effective Date: 28-Feb-2023

Overview

SIST EN ISO 2825:2010 is a European Standard that defines the procedure for preparing a ground sample of spices and condiments for laboratory analysis. Adopted from ISO 2825:1981, this standard is essential for ensuring consistency and accuracy in the testing of spices and condiments by specifying how to grind laboratory samples to a uniform particle size. The standard applies to a wide range of spices and condiments and provides a foundation for subsequent chemical, physical, or microbiological analyses.

This standard is applicable where a laboratory sample has already been obtained via the sampling methods outlined in ISO 948. The goal is to create a homogenized powdered sample, typically with particles around 1 mm in size unless otherwise specified for particular spices or condiments. SIST EN ISO 2825:2010 ensures that analytical results are comparable and reliable by standardizing sample preparation.

Key Topics

• Scope and Field of Application
  This method covers the grinding and preparation of ground samples for most spices and condiments. Some spices with unique physical properties, such as high moisture content or volatile oils, may require modified methods indicated in specific spice standards.

• Sample Preparation Principles

  • Start with a laboratory sample prepared according to ISO 948 sampling methods.
  • The sample must be well mixed before grinding to ensure homogeneity.
  • Grinding should be rapid and uniform, avoiding overheating and exposure to outside air to preserve sample integrity.
  • The particle size must meet the requirements specified in the relevant spice or condiment’s International Standard; if not specified, approximately 1 mm particles are targeted.

• Apparatus

  • A grinding mill made from materials that do not absorb moisture and are easy to clean is required.
  • A clean, dry, airtight sample container (usually glass or similar inert material) should be used to store the ground sample.

• Procedure

  1. Mix the laboratory sample thoroughly.
  2. Pre-grind a small portion and discard it to condition the mill.
  3. Grind a sufficient quantity of the sample quickly, avoiding excessive heat buildup.
  4. Mix the ground sample carefully to avoid stratification.
  5. Transfer the ground material into the sample container and seal immediately to prevent contamination or moisture uptake.

Applications

The standard preparation method prescribed in SIST EN ISO 2825:2010 is critical in various contexts involving spices and condiments, including:

• Quality Control Laboratories in the food industry, ensuring representative and consistent samples before chemical or microbiological testing.
• Regulatory Compliance, where certified methods are required for official inspection of spice quality or safety.
• Research and Development activities focused on product formulation or spice characterization.
• International Trade, facilitating standardized testing procedures recognized by multiple national and regional standards bodies.

By following SIST EN ISO 2825:2010, laboratories can reduce variability caused by inconsistent sample particle sizes or preparation methods, ensuring trustworthy analytical data.

Related Standards

• ISO 948: Specifies the method for sampling spices and condiments, providing the laboratory sample to be prepared under SIST EN ISO 2825:2010.
• ISO standards for specific spices and condiments: Some spices may have their own International Standards that refine particle size requirements or preparation details beyond the general method in ISO 2825.
• AOAC and IUPAC guidelines: EN ISO 2825 aligns with recognized analytical community principles and is endorsed by organizations such as the Association of Official Analytical Chemists (AOAC) and the International Union of Pure and Applied Chemistry (IUPAC).

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Keywords: SIST EN ISO 2825:2010, spice sample preparation, ground sample analysis, spice grinding standard, condiment sample analysis, ISO 948, laboratory sample grinding, spice particle size, food quality control, spice testing standards, spice analysis procedure

Standards Content (Sample)

SLOVENSKI STANDARD
01-september-2010
=DþLPEH3ULSUDYDPOHWHJDY]RUFD]DDQDOL]R,62
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
Gewürze und würzende Zutaten - Herstellung einer gemahlenen Probe für die Analyse
(ISO 2825:1981)
Épices - Préparation d'un échantillon moulu en vue de l'analyse (ISO 2825:1981)
Ta slovenski standard je istoveten z: EN ISO 2825:2010
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 2825
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2010
ICS 67.220.10
English Version
Spices and condiments - Preparation of a ground sample for
analysis (ISO 2825:1981)
Épices - Préparation d'un échantillon moulu en vue de Gewürze und würzende Zutaten - Herstellung einer
l'analyse (ISO 2825:1981) gemahlenen Probe für die Analyse (ISO 2825:1981)
This European Standard was approved by CEN on 31 January 2010.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2010 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 2825:2010: E
worldwide for CEN national Members.

Contents Page
Foreword .3

Foreword
The text of ISO 2825:1981 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 2825:2010.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by August 2010, and conflicting national standards shall be withdrawn at
the latest by August 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 2825:1981 has been approved by CEN as a EN ISO 2825:2010 without any modification.

International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDlZATlON.MEIKAYHAPO~HAR OPTAHM3AL&lR ll0 CTAH~PTM3Al#lM@ORGANlSATlON INTERNATIONALE DE NORMALISATION
Spices and condiments -
Preparation of a ground sample
for analysis
&ices - Prbparation d ’un khan till
...