SIST ISO 959-2:2026

• Abstract:

  This document specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at the following commercial stages: ; semi-processed white pepper (SP); ; processed white pepper (P). ; This document is not applicable to white pepper categories called “light”. ; NOTE Specifications for white pepper are given in ISO 959-1. ; Recommendations relating to storage and transport conditions are given in Annex B.

• Status: Published
• Publication Date: 05-Oct-2026
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 06-Oct-2026
• Due Date: 11-Dec-2026
• Completion Date: 06-Oct-2026
• Ref Project: ISO 959-2:2026 - Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper

• Replaces: SIST ISO 959-2:2001 - Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper
• Effective Date: 01-Nov-2026

SIST ISO 959-2:2026 is the Slovenian identical adoption of ISO 959-2:2026 for white pepper (Piper nigrum L.), whole or ground. It specifies product and test requirements for semi-processed white pepper (SP) and processed white pepper (P), so processors, exporters, laboratories and buyers can check whether a batch matches the standard.

What does SIST ISO 959-2:2026 specify?

SIST ISO 959-2:2026 specifies requirements for white pepper, whole or ground, at the commercial stages SP and P. It applies to white pepper made from Piper nigrum L. and excludes white pepper categories called “light”.

Annex	What it covers
Annex A	Normative method for determining apparent bulk density in whole white pepper
Annex B	Informative recommendations for storage and transport

The document is organized into Scope, Normative references, Terms and definitions, Description, Requirements, Sampling, Test methods, Packing and marking, and two annexes. In practice, that structure tells a reader where to find the product definition, the acceptance limits, the sampling and test rules, and the handling advice.

What are the key requirements of SIST ISO 959-2:2026?

SIST ISO 959-2:2026 sets out the main quality checks for white pepper in Clause 5 and the related sampling, testing, packing and marking rules in Clauses 6 to 8. The most important points are the sensory condition, freedom from contamination, physical limits for whole pepper, chemical limits, and the way samples are prepared and reported.

Odour, flavour and visible quality

Clause 5.1 requires ground white pepper to have the characteristic odour and flavour of white pepper, with no foreign odours or flavours. Clause 5.2 requires the product to be free from mould and living insects, and practically free from dead insects, insect fragments and rodent contamination visible to the naked eye or at specified magnification. In practice, this means sensory checks and visual inspection are part of acceptance, not just laboratory testing.

Physical requirements for whole white pepper

Clause 5.3 gives physical limits for whole white pepper, including extraneous matter, broken berries, black berries and bulk density. The reference test methods include ISO 927, physical separation and weighing, and Annex A for bulk density. For buyers and QC teams, this is the clause that distinguishes acceptable whole lots from lots with too much foreign material or damage.

Chemical requirements

Clause 5.4 gives chemical limits for white pepper, with values for moisture, total ash, volatile oils, non-volatile ether extract and piperine content, and additional limits for acid-insoluble ash and crude fibre for ground white pepper. Clause 5 also notes that volatile oil content should be measured immediately after grinding. This matters because the sample preparation affects the result and the product’s declared quality.

Sampling and sample preparation

Clause 6 requires sampling according to ISO 948. It also requires whole white pepper to be ground so that all material passes through a 1 mm sieve before the Table 2 determinations are made. In practice, the sample handling step is controlled so that laboratory results are comparable.

Test methods, packing and marking

Clause 7 directs users to the methods named in Tables 1 and 2 for conformity testing. Clause 8 requires clean, sound, dry packaging that protects the product from moisture gain and loss of volatile matter, and it lists the package marking information, including the commercial stage, producing country, destination, best before date and reference to this document. For trade and traceability, this is the part that turns a product batch into an identifiable shipment.

Apparent bulk density

Annex A provides the reference method for apparent bulk density in whole white pepper. It uses a measured 1 l volume, three determinations, and a repeatability limit of 5 g/l. Laboratories use this annex when bulk density must be reported in a consistent way.

What terms does SIST ISO 959-2:2026 define?

• White pepper - the berry of Piper nigrum L. after the outer pericarp has been removed.
• Semi-processed white pepper (SP) - white pepper partially treated in the producing country before export.
• Processed white pepper (P) - white pepper cleaned, dried, prepared, graded or similarly processed in the producing country before export.
• Ground white pepper - pepper obtained by grinding white pepper without adding additives such as whitening agents.
• Black berry - a dark berry that is generally a black pepper berry whose pericarp has not been fully removed.
• Extraneous matter - material other than white pepper, whether vegetable or mineral in origin; black berries and broken berries are not counted as extraneous matter.

Who uses SIST ISO 959-2:2026?

SIST ISO 959-2:2026 is used by pepper processors, exporters, importers, packers, laboratory analysts, quality managers and buyers. They use it to define the product stage, sample lots, test physical and chemical quality, and label packages consistently.

What changed in SIST ISO 959-2:2026 from the previous edition?

SIST ISO 959-2:2026 replaces SIST ISO 959-2:2001. The foreword states that the edition was technically revised, the normative references were updated, and “best before date” was added to the marking requirements in 8.2.

Which standards are used with SIST ISO 959-2:2026?

• ISO 676 - provides the botanical nomenclature reference for Piper nigrum L.
• ISO 927 - gives the method for extraneous matter and foreign matter content.
• ISO 928 - gives the method for total ash.
• ISO 930 - gives the method for acid-insoluble ash.
• ISO 939 - gives the method for moisture content.
• ISO 948 - gives the sampling method.
• ISO 1108 - gives the method for non-volatile ether extract.
• ISO 1208 - gives the method for filth in ground white pepper.
• ISO 5498 - gives the method for crude fibre content.
• ISO 5564 - gives the spectrophotometric method for piperine content.
• ISO 6571 - gives the hydrodistillation method for volatile oil content.
• ISO 959-1 - provides the specifications for white pepper in Part 1, which this part complements.

SLOVENSKI STANDARD
01-november-2026
Nadomešča:
SIST ISO 959-2:2001
Poper (Piper nigrum L.), v zrnu ali mleti - Specifikacija - 2. del: Beli poper (ISO 959-
2:2026)
Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper (ISO
959-2:2026)
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications — Partie 2: Poivre blanc
(ISO 959-2:2026)
Ta slovenski standard je istoveten z: ISO 959-2:2026
ICS:
67.220.10 Začimbe Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

International
Standard
ISO 959-2
Third edition
Pepper (Piper nigrum L.), whole or
2026-05
ground — Specification —
Part 2:
White pepper
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 2: Poivre blanc
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 apparent bulk density in whole white pepper . 5
Annex B (informative) Recommendations for storage and transport . 8
Bibliography . 9

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 959-2:1998), 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 959-2:2026(en)
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 2:
White pepper
1 Scope
This document specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at
the following commercial stages:
a) semi-processed white pepper (SP);
b) processed white pepper (P).
This document is not applicable to white pepper categories called “light”.
NOTE Specifications for white pepper are given in ISO 959-1.
Recommendations relating to storage and transport conditions are given in Annex B.
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
3.2
white pepper
berry of Piper nigrum L., from which t
...

International
Standard
ISO 959-2
Third edition
Pepper (Piper nigrum L.), whole or
2026-05
ground — Specification —
Part 2:
White pepper
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 2: Poivre blanc
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 apparent bulk density in whole white pepper . 5
Annex B (informative) Recommendations for storage and transport . 8
Bibliography . 9

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 959-2:1998), 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 959-2:2026(en)
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 2:
White pepper
1 Scope
This document specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at
the following commercial stages:
a) semi-processed white pepper (SP);
b) processed white pepper (P).
This document is not applicable to white pepper categories called “light”.
NOTE Specifications for white pepper are given in ISO 959-1.
Recommendations relating to storage and transport conditions are given in Annex B.
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
3.2
white pepper
berry of Piper nigrum L., from which the outer pericarp has been removed
Note 1 to entry: When the term “white pepper” is used alone, it means that the specification applies to both types
described, without distinction.
3.3
semi-processed white pepper
SP
white pepper (3.2) that has undergone a partial treatment by the producing country before being exported
3.4
processed white pepper
P
white pepper (3.2) that has been processed (cleaning, drying, preparation, grading, et
...