SIST ISO 973:2000

Pimento (allspice) [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.

Piment type Jamaïque [Pimenta dioica (L.) Merr.], entier ou en poudre -- Spécifications

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.

Piment (allspice) (<Pimenta dioica>(L.) Merr.), v zrnu ali mleti - Specifikacija

General Information

• Status: Published
• Publication Date: 30-Apr-2000
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 01-May-2000
• Due Date: 01-May-2000
• Completion Date: 01-May-2000
• Ref Project: ISO 973:1999 - Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification

Relations

• Revised: SIST ISO 973:1997 - Spices and condiments -- Pimento (allspice), whole or ground -- Specification
• Effective Date: 12-May-2008
• Revised: ISO 973:1980 - Spices and condiments — Pimento (allspice), whole or ground — Specification
• Effective Date: 12-May-2008

Overview

SIST ISO 973:2000 is the internationally recognized standard outlining specifications for pimento, also known as allspice, derived from the dried unripe berries of Pimenta dioica (L.) Merr. This standard applies to both whole and ground forms of pimento, detailing requirements for quality, purity, chemical composition, packaging, marking, storage, and transport. Developed by ISO Technical Committee ISO/TC 34 on Agricultural food products, it serves as an essential guideline for producers, processors, exporters, and regulatory authorities in the food sector.

Key Topics

• Product Description

  • Defines pimento as the dried, full but unripe whole berry or a homogeneous dark brown powder when ground.
  • Specifies physical characteristics such as size and color.

• Quality Requirements

  • Must exhibit a mixed flavor (notably clove, cinnamon, nutmeg, and pepper) and be free of foreign odors (rancidity, mustiness).
  • Free from living insects and molds; no visible extraneous matter exceeding 1% by mass for whole dried pimento.

• Chemical Composition

  • Sets limits for moisture content, total ash, acid-insoluble ash, and volatile oil content, with specific test methods referenced.
  • Classification into Group A and Group B based on volatile oil content.

• Sampling and Testing

  • Provides references to ISO methods for sampling, preparation, and testing including moisture, ash, oil content, extraneous matter, and more, ensuring consistent product analysis.
  • Emphasizes proper grinding and sieve size for laboratory analysis.

• Packaging and Labeling

  • Requires pimento to be packed in clean, moisture-resistant containers.
  • Mandatory markings include product type, producer details, batch number, grade, country of origin, and compliance with SIST ISO 973:2000.

• Storage and Transport Guidelines

  • Annex A offers storage and transport recommendations to maintain product quality and prevent contamination.

Applications

SIST ISO 973:2000 is vital for:

• Spice Producers and Exporters

  • Ensures consistency and quality in the global supply chain.
  • Enhances market access by meeting international buyer requirements.

• Regulatory Agencies and Inspectors

  • Provides a benchmark for food safety inspections and customs compliance.
  • Supports import/export certification and trade documentation.

• Food Industry and Processors

  • Guarantees standardized ingredient quality for manufacturers in food and beverage sectors.
  • Ensures traceability and labeling accuracy in packaged goods.

• Laboratories and Quality Control

  • Details standardized methods for routine testing and verification of pimento quality.

Related Standards

For comprehensive quality assurance, SIST ISO 973:2000 references several related ISO standards for spices and food products, including:

• ISO 927: Determination of extraneous 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 6571: Determination of volatile oil content
• ISO 1108, ISO 5498, ISO 1208, ISO 2825: Supporting analytical and preparation methods

Adhering to SIST ISO 973:2000 and its referenced standards ensures the reliable quality, safety, and traceability of pimento and allspice internationally, facilitating smooth trade and consumer confidence in spice products.

Standards Content (Sample)

SLOVENSKI STANDARD
01-maj-2000
Piment (allspice) ((L.) Merr.), v zrnu ali mleti - Specifikacija
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground -- Specification
Piment type Jamaïque [Pimenta dioica (L.) Merr.], entier ou en poudre -- Spécifications
Ta slovenski standard je istoveten z: ISO 973:1999
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 973
Second edition
1999-10-15
Pimento (allspice) [Pimenta dioica (L.)
Merr.], whole or ground — Specification
Piment type Jamaïque [Pimenta dioica (L.) Merr.], entier ou en poudre —
Spécifications
A
Reference number
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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.
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.
International Standard ISO 973 was prepared by Technical Committee ISO/TC 34, ,
Agricultural food products
Subcommittee SC 7, .
Spices and condiments
This second edition cancels and replaces the first edition (ISO 973:1980), which has been technically revised.
Annex A of this International Standard is for information only.
©  ISO 1999
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]
Printed in Switzerland
ii
INTERNATIONAL STANDARD  © ISO ISO 973:1999(E)
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or
ground — Specification
1 Scope
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.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of
this International Standard. For dated references, subsequent amendments to, or revisions of, any of these
publications do not apply. However, parties to agreements based on this International Standard are encouraged to
investigate the possibility of applying the most recent editions of the normative documents indicated below. For
undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC
maintain registers of currently valid International Standards.
ISO 927:1982, Spices and condiments — Determination of extraneous matter content.
ISO 928:1997,
Spices and condiments — Determination of total ash.
ISO 930:1997, Spices and condiments — Determination of acid-insoluble ash.
ISO 939:1980, Spices and condiments — Determination of moisture content — Entrainment method.
ISO 948:1980, Spices and condiments — Sampling.
ISO 1108:1992, Spices and condiments — Determination of non-volatile ether extract.
ISO 1208:1982, Spices and condiments — Determination of filth.
ISO 2825:1981, Spices and condiments — Preparation of a ground sample for analysis.
ISO 5498:1981, Agricultural food products — Determination of crude fibre — General method.
ISO 6571:1984, Spices, condiments and herbs — Determination of volatile oil content.
3 Description
Pimento (allspice) is the dried, full but unripe, whole berry of Pimenta dioica (L.) Merr., 3,5 mm to 9,5 mm in
diameter and
...

INTERNATIONAL ISO
STANDARD 973
Second edition
1999-10-15
Pimento (allspice) [Pimenta dioica (L.)
Merr.], whole or ground — Specification
Piment type Jamaïque [Pimenta dioica (L.) Merr.], entier ou en poudre —
Spécifications
A
Reference number
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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.
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.
International Standard ISO 973 was prepared by Technical Committee ISO/TC 34, ,
Agricultural food products
Subcommittee SC 7, .
Spices and condiments
This second edition cancels and replaces the first edition (ISO 973:1980), which has been technically revised.
Annex A of this International Standard is for information only.
©  ISO 1999
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]
Printed in Switzerland
ii
INTERNATIONAL STANDARD  © ISO ISO 973:1999(E)
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or
ground — Specification
1 Scope
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.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of
this International Standard. For dated references, subsequent amendments to, or revisions of, any of these
publications do not apply. However, parties to agreements based on this International Standard are encouraged to
investigate the possibility of applying the most recent editions of the normative documents indicated below. For
undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC
maintain registers of currently valid International Standards.
ISO 927:1982, Spices and condiments — Determination of extraneous matter content.
ISO 928:1997,
Spices and condiments — Determination of total ash.
ISO 930:1997, Spices and condiments — Determination of acid-insoluble ash.
ISO 939:1980, Spices and condiments — Determination of moisture content — Entrainment method.
ISO 948:1980, Spices and condiments — Sampling.
ISO 1108:1992, Spices and condiments — Determination of non-volatile ether extract.
ISO 1208:1982, Spices and condiments — Determination of filth.
ISO 2825:1981, Spices and condiments — Preparation of a ground sample for analysis.
ISO 5498:1981, Agricultural food products — Determination of crude fibre — General method.
ISO 6571:1984, Spices, condiments and herbs — Determination of volatile oil content.
3 Description
Pimento (allspice) is the dried, full but unripe, whole berry of Pimenta dioica (L.) Merr., 3,5 mm to 9,5 mm in
diameter and dark brown in colour. The surface is somewhat rough and bears a small annulus formed by the
remains of the four sepals of the calyx. Pimento may also be in the pure ground form, which is a homogeneous dark
brown powder.
© ISO
4 Requirements
4.1 Odour and taste
Pimento has a mixed flavour of four spices, with a
...

NORME ISO
INTERNATIONALE 973
Deuxième édition
1999-10-15
Piment type Jamaïque [Pimenta dioica (L.)
Merr.], entier ou en poudre —
Spécifications
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground —
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 Normes internationales sont rédigées conformément aux règles données dans les Directives ISO/CEI, Partie 3.
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 973 a été élaborée par le comité technique ISO/TC 34, Produits agricoles alimentaires,
sous-comité SC 7, Épices.
Cette deuxième édition annule et remplace la première édition (ISO 973:1980), dont elle constitue une révision
technique.
L'annexe A de la présente Norme internationale est donnée uniquement à titre d’information.
©  ISO 1999
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]
Imprimé en Suisse
ii
NORME INTERNATIONALE  © ISO ISO 973:1999(F)
Piment type Jamaïque [Pimenta dioica (L.) Merr.], entier ou
en poudre — Spécifications
1 Domaine d’application
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.
2 Références normatives
Les documents normatifs suivants contiennent des dispositions qui, par suite de la référence qui y est faite,
constituent des dispositions valables pour la présente Norme internationale. Pour les références datées, les
amendements ultérieurs ou les révisions de ces publications ne s’appliquent pas. Toutefois, les parties prenantes
aux accords fondés sur la présente Norme internationale sont invitées à rechercher la possibilité d’appliquer les
éditions les plus récentes des documents normatifs indiqués ci-après. Pour les références non datées, la dernière
édition du document normatif en référence s’applique. Les membres de l’ISO et de la CEI possèdent le registre des
Normes internationales en vigueur.
ISO 927:1982, Épices — Détermination de la teneur en matières étrangères.
ISO 928:1997, Épices — Détermination des cendres totales.
ISO 930:1997, 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 1108:1992, Épices — Détermination de l'extrait éthéré non volatil.
ISO 1208:1982, Épices — Détermination des impuretés.
ISO 2825:1981,
Épices — Préparation d'un échantillon moulu en vue de l'analyse.
ISO 5498:1981, Produits agricoles alimentaires — Détermination de l'indice d'insoluble dit «cellulosique» —
Méthode générale.
ISO 6571:1984, Épices, aromates et herbes — Détermination de la teneur en huiles essentielles.
3 Description
Le piment type Jamaïque est le fruit entier séché, plein mais immature, du Pimenta dioica (L.) Merr.; il a entre
3,5 mm et 9,5 mm de diamètre. D'une couleur marron foncé, le tégument quelque peu rugueux porte un petit
anneau formé par le reste des quatre sépales du calice. Le piment type Jamaïque peut aussi être moulu et se
présenter sous la forme d'une poudre brun foncé homogène, sans aucune adjonction.
© ISO
4 Exigences
4.1 Odeur et flaveur
Le piment type Jamaïque a une flaveur complexe assimilable à celle qu'aurait un mélange de quatre épices avec
une odeur prédominante de girofle mêlée de cannelle, noix de muscade et poivre. Il doit être exempt d'odeurs et de
flaveurs étrangères, et notamment d'odeur de moisi et de rance.
4.2 Absence de mois
...