SIST ISO 1003:2025

Spices and condiments - Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) - Specification (ISO 1003:2025)

This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and ground forms.
Annex A specifies a method for the determination of calcium.
Recommendations for storage and transport conditions are given in Annex B.

Épices et condiments - Gingembre séché entier/en morceaux et moulu (Zingiber officinale Roscoe) - Spécifications (ISO 1003:2025)

Začimbe in pripravki - Celi/v koščkih in mlet posušen ingver (Zingiber officinale Roscoe) - Specifikacija (ISO 1003:2025)

Ta dokument določa zahteve za celi/v koščkih in zmleti ingver (Zingiber officinale Roscoe).  V dodatku A je podana metoda za določanje kalcija.  Priporočila glede pogojev shranjevanja in transporta so podana v dodatku B.

General Information

• Status: Published
• Publication Date: 13-May-2025
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 12-May-2025
• Due Date: 17-Jul-2025
• Completion Date: 14-May-2025
• Ref Project: ISO 1003:2025 - Spices and condiments - Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) - Specification

Relations

• Replaces: SIST ISO 1003:2011 - Spices -- Ginger (Zingiber officinale Roscoe) -- Specification
• Effective Date: 01-Jun-2025

Overview

ISO 1003:2025 - "Spices and condiments - Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) - Specification" is an international standard that defines quality, physical, chemical and hygienic requirements for dried ginger in whole/pieces and ground forms. The document also includes a normative method for calcium determination (Annex A) and informative recommendations for storage and transport (Annex B). It replaces the earlier edition and is intended for producers, processors, laboratories and traders of dried ginger.

Key topics and technical requirements

• Forms covered: whole/branched rhizomes, pieces (≥20 mm), slices, small cut pieces, peeled or unpeeled, and ground ginger.
• Organoleptic requirements: flavour/odour characteristic (sharp, pungent, fresh, spicy lemon-like); absence of earthy/decaying or foreign odours.
• Fineness: ground ginger must pass a 1 mm sieve unless otherwise agreed.
• Physical limits:
  • Foreign matter from animals: absence (rodent excreta, whole insects, larvae, mouldy/insect-defiled material).
  • Non-animal foreign matter: max 0.5% (mass fraction, dry basis).
  • Extraneous matter: max 0.5% (mass fraction, dry basis).
• Chemical limits (dry basis):
  • Moisture: whole/pieces ≤ 12.0%; ground ≤ 11.0% (ISO 939).
  • Total ash: unbleached ≤ 8.0%; bleached ≤ 12.0% (ISO 928).
  • Acid-insoluble ash: ≤ 1.5% (ISO 930).
  • Volatile oil: whole ≥ 1.5 ml/100 g; ground ≥ 1.0 ml/100 g (ISO 6571).
  • Calcium (as CaO): unbleached ≤ 1.1%; bleached ≤ 2.5% - method in Annex A.
• Processing treatments (e.g., methyl bromide, ethylene oxide, sulphur dioxide bleaching): only by mutual agreement between buyer and seller.
• Hygiene: prepared in accordance with CXC 1-1969 and CAC/RCP 42-1995; free from hazardous microorganisms and parasites.

Applications and who uses it

• Spice producers and exporters use ISO 1003:2025 to specify product quality for contracts and to ensure compliance with international buyer requirements.
• Food testing laboratories rely on the specified sampling (ISO 948), sample preparation (ISO 2825) and referenced test methods (ISO 927, 928, 930, 939, 1208, 6571) to verify conformity.
• Importers, wholesalers and retailers use the standard to assess supplier claims on moisture, volatile oil, foreign matter and labelling.
• Regulatory authorities and auditors apply the standard when assessing food safety, storage/transport recommendations (Annex B) and acceptable processing treatments.

Related standards

Key normative references include:

• ISO 927, 928, 930, 939, 948, 1208, 2825, 6571 and ISO 565 (test sieves).
• CXC 1-1969 (General Principles of Food Hygiene) and CAC/RCP 42-1995 (Code of Hygienic Practice for Spices).

Keywords: ISO 1003:2025, dried ginger specification, Zingiber officinale, spices and condiments, ginger quality, moisture content, volatile oil, foreign matter, calcium determination, spice testing.

Standards Content (Sample)

SLOVENSKI STANDARD
01-junij-2025
Nadomešča:
SIST ISO 1003:2011
Začimbe - Celi/v koščkih in zmleti iingver (Zingiber officinale Roscoe) -
Specifikacija (ISO 1003:2025)
Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale
Roscoe) — Specification (ISO 1003:2025)
Épices et condiments — Gingembre séché entier/en morceaux et moulu (Zingiber
officinale Roscoe) — Spécifications (ISO 1003:2025)
Ta slovenski standard je istoveten z: ISO 1003:2025
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 1003
Third edition
Spices and condiments — Whole/
2025-04
pieces and ground dried ginger
(Zingiber officinale Roscoe) —
Specification
Épices et condiments — Gingembre séché entier/en morceaux et
moulu (Zingiber officinale Roscoe) — Spécifications
Reference number
© ISO 2025
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 Requirements . 2
4.1 General requirements .2
4.2 Form and appearance .2
4.3 Flavour and odour .2
4.4 Colour .2
4.5 Fineness of ground ginger .2
4.6 Physical requirements .2
4.6.1 General .2
4.6.2 Foreign matter from animals .3
4.6.3 Foreign matter from non-animals .3
4.7 Chemical requirements .3
4.8 Hygienic requirements .4
5 Sampling . 4
6 Test methods . 4
7 Packaging and marking . 4
7.1 Packaging .4
7.2 Marking .4
Annex A (normative) Determination of calcium . 6
Annex B (informative) Recommendations relating to storage and transport conditions . 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 1003:2008), which has been technically
revised.
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 1003:2025(en)
Spices and condiments — Whole/pieces and ground dried
ginger (Zingiber officinale Roscoe) — Specification
1 Scope
This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and
ground forms.
Annex A specifies a method for the determination of calcium.
Recommendations for 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 565, Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of
openings
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 1208, Spices and condiments — Determination of filth
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
CXC 1-1969, General Principles of Food Hygiene
CAC/RCP 42-1995, Code of Hygienic Practice for Spices and Dried Aromatic Plants
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
ginger
dried, peeled or unpeeled rhizome of Zingiber officinale Roscoe

3.2
foreign matter
all matter visible to the naked eye or with a maximum 10 times magnifying power that is not part of the
plant to which the spice or herb belongs
Note 1 to entry: The origin of macro foreign matter can be non-animal (e.g. stem, stones, straw, visible moulds, mineral,
plastic) or animal (e.g.
...

SLOVENSKI STANDARD
01-junij-2025
Nadomešča:
SIST ISO 1003:2011
Začimbe in pripravki - Celi/v koščkih in mlet posušen ingver (Zingiber officinale
Roscoe) - Specifikacija (ISO 1003:2025)
Spices and condiments - Whole/pieces and ground dried ginger (Zingiber officinale
Roscoe) - Specification (ISO 1003:2025)
Épices et condiments - Gingembre séché entier/en morceaux et moulu (Zingiber
officinale Roscoe) - Spécifications (ISO 1003:2025)
Ta slovenski standard je istoveten z: ISO 1003:2025
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 1003
Third edition
Spices and condiments — Whole/
2025-04
pieces and ground dried ginger
(Zingiber officinale Roscoe) —
Specification
Épices et condiments — Gingembre séché entier/en morceaux et
moulu (Zingiber officinale Roscoe) — Spécifications
Reference number
© ISO 2025
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 Requirements . 2
4.1 General requirements .2
4.2 Form and appearance .2
4.3 Flavour and odour .2
4.4 Colour .2
4.5 Fineness of ground ginger .2
4.6 Physical requirements .2
4.6.1 General .2
4.6.2 Foreign matter from animals .3
4.6.3 Foreign matter from non-animals .3
4.7 Chemical requirements .3
4.8 Hygienic requirements .4
5 Sampling . 4
6 Test methods . 4
7 Packaging and marking . 4
7.1 Packaging .4
7.2 Marking .4
Annex A (normative) Determination of calcium . 6
Annex B (informative) Recommendations relating to storage and transport conditions . 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 1003:2008), which has been technically
revised.
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 1003:2025(en)
Spices and condiments — Whole/pieces and ground dried
ginger (Zingiber officinale Roscoe) — Specification
1 Scope
This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and
ground forms.
Annex A specifies a method for the determination of calcium.
Recommendations for 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 565, Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of
openings
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 1208, Spices and condiments — Determination of filth
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
CXC 1-1969, General Principles of Food Hygiene
CAC/RCP 42-1995, Code of Hygienic Practice for Spices and Dried Aromatic Plants
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
ginger
dried, peeled or unpeeled rhizome of Zingiber officinale Roscoe

3.2
foreign matter
all matter visible to the naked eye or with a maximum 10 times magnifying power that is not part of the
plant to which the spice or herb belongs
Note 1 to entry: The origin of macro foreign matter can be non-animal (e.g. stem, stones, straw, visible moulds, mineral,
plastic) or anim
...

SLOVENSKI STANDARD
01-junij-2025
Nadomešča:
SIST ISO 1003:2011
Začimbe in pripravki - Celi/v koščkih in zmleti posušen ingver (Zingiber officinale
Roscoe) - Specifikacija (ISO 1003:2025)
Spices and condiments - Whole/pieces and ground dried ginger (Zingiber officinale
Roscoe) - Specification (ISO 1003:2025)
Épices et condiments - Gingembre séché entier/en morceaux et moulu (Zingiber
officinale Roscoe) - Spécifications (ISO 1003:2025)
Ta slovenski standard je istoveten z: ISO 1003:2025
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 1003
Third edition
Spices and condiments — Whole/
2025-04
pieces and ground dried ginger
(Zingiber officinale Roscoe) —
Specification
Épices et condiments — Gingembre séché entier/en morceaux et
moulu (Zingiber officinale Roscoe) — Spécifications
Reference number
© ISO 2025
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 Requirements . 2
4.1 General requirements .2
4.2 Form and appearance .2
4.3 Flavour and odour .2
4.4 Colour .2
4.5 Fineness of ground ginger .2
4.6 Physical requirements .2
4.6.1 General .2
4.6.2 Foreign matter from animals .3
4.6.3 Foreign matter from non-animals .3
4.7 Chemical requirements .3
4.8 Hygienic requirements .4
5 Sampling . 4
6 Test methods . 4
7 Packaging and marking . 4
7.1 Packaging .4
7.2 Marking .4
Annex A (normative) Determination of calcium . 6
Annex B (informative) Recommendations relating to storage and transport conditions . 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 1003:2008), which has been technically
revised.
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 1003:2025(en)
Spices and condiments — Whole/pieces and ground dried
ginger (Zingiber officinale Roscoe) — Specification
1 Scope
This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and
ground forms.
Annex A specifies a method for the determination of calcium.
Recommendations for 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 565, Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of
openings
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 1208, Spices and condiments — Determination of filth
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
CXC 1-1969, General Principles of Food Hygiene
CAC/RCP 42-1995, Code of Hygienic Practice for Spices and Dried Aromatic Plants
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
ginger
dried, peeled or unpeeled rhizome of Zingiber officinale Roscoe

3.2
foreign matter
all matter visible to the naked eye or with a maximum 10 times magnifying power that is not part of the
plant to which the spice or herb belongs
Note 1 to entry: The origin of macro foreign matter can be non-animal (e.g. stem, stones, straw, visible moulds, mineral,
plastic) or ani
...

International
Standard
ISO 1003
Third edition
Spices and condiments — Whole/
2025-04
pieces and ground dried ginger
(Zingiber officinale Roscoe) —
Specification
Épices et condiments — Gingembre séché entier/en morceaux et
moulu (Zingiber officinale Roscoe) — Spécifications
Reference number
© ISO 2025
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 Requirements . 2
4.1 General requirements .2
4.2 Form and appearance .2
4.3 Flavour and odour .2
4.4 Colour .2
4.5 Fineness of ground ginger .2
4.6 Physical requirements .2
4.6.1 General .2
4.6.2 Foreign matter from animals .3
4.6.3 Foreign matter from non-animals .3
4.7 Chemical requirements .3
4.8 Hygienic requirements .4
5 Sampling . 4
6 Test methods . 4
7 Packaging and marking . 4
7.1 Packaging .4
7.2 Marking .4
Annex A (normative) Determination of calcium . 6
Annex B (informative) Recommendations relating to storage and transport conditions . 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 1003:2008), which has been technically
revised.
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 1003:2025(en)
Spices and condiments — Whole/pieces and ground dried
ginger (Zingiber officinale Roscoe) — Specification
1 Scope
This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and
ground forms.
Annex A specifies a method for the determination of calcium.
Recommendations for 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 565, Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of
openings
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 1208, Spices and condiments — Determination of filth
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
CXC 1-1969, General Principles of Food Hygiene
CAC/RCP 42-1995, Code of Hygienic Practice for Spices and Dried Aromatic Plants
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
ginger
dried, peeled or unpeeled rhizome of Zingiber officinale Roscoe

3.2
foreign matter
all matter visible to the naked eye or with a maximum 10 times magnifying power that is not part of the
plant to which the spice or herb belongs
Note 1 to entry: The origin of macro foreign matter can be non-animal (e.g. stem, stones, straw, visible moulds, mineral,
plastic) or animal (e.g. excreta, insects and insect-defiled product) foreign matter.
3.3
extraneous matter
all matter visible to the naked eye or with a maximum 10 times magnifying power that is species waste
belong to the plant to which the spice or herb belongs
Note 1 to entry: Macro-extraneous matter can be floral waste.
3.4
calcium content
mass fraction of substances
Note 1 to entry: The calcium content is determined under the conditions specified in this document.
Note 2 to e
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