oSIST prEN ISO 2825:2025

Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025)

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/DIS 2825:2025)

Épices - Préparation d'un échantillon broyé pour analyse (ISO/DIS 2825:2025)

Začimbe in pripravki - Priprava mletega vzorca za analizo (ISO/DIS 2825:2025)

General Information

• Status: Not Published
• Public Enquiry End Date: 30-May-2025
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 4020 - Public enquire (PE) (Adopted Project)
• Start Date: 03-Apr-2025
• Due Date: 21-Aug-2025
• Completion Date: 02-Jun-2025
• Ref Project: prEN ISO 2825 - Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025)

Relations

• Revises: SIST EN ISO 2825:2010 - Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
• Effective Date: 28-Feb-2023

Overview

prEN ISO 2825 (ISO/DIS 2825:2025) defines a standardized method for preparing a ground sample of spices and condiments for laboratory analysis. The standard applies to the majority of spice and condiment types and is based on using a laboratory sample obtained by the sampling method in ISO 948. The core principle is to grind a mixed laboratory sample to a defined particle size (specified in the applicable spice standard or, where unspecified, approximately 1 mm) to ensure representative, reproducible analytical results.

Key topics and requirements

• Scope: Method for preparing a ground sample from the ISO 948 laboratory sample; applicable to most spices and condiments with noted exceptions (e.g., extreme hardness, very high moisture, volatile oils or fats).
• Principle: Grind the mixed laboratory sample to the particle size required by the specific international standard or to ~1 mm if not specified. Grinding should be performed immediately before analysis for best accuracy.
• Apparatus:
  • Grinding mill: Constructed from non–moisture-absorbing material, easy to clean, minimal dead space, capable of rapid, uniform grinding without undue heating, and adjustable to achieve the required particle size.
  • Sample container: Clean, dry, airtight, inert (glass or suitable material) and nearly filled by the ground sample to minimise headspace.
• Procedure:
  • Mix the laboratory sample thoroughly.
  • Pre-grind a small quantity and discard (to condition the mill).
  • Quickly grind slightly more than the quantity needed for tests, avoiding overheating.
  • Mix the ground material to avoid stratification, transfer to the dried airtight container and seal immediately.

Applications

• Food testing laboratories: Routine sample preparation for chemical, microbiological, pesticide residue, moisture and sensory analyses of spices and condiments.
• Quality control teams: Standardized sample grinding for incoming raw materials, in-process control and finished product verification.
• Regulatory & conformity assessment bodies: Ensures comparability of results across laboratories and compliance with official methods.
• Spice processors and packers: Use for internal testing programs and supplier verification to guarantee representative sampling and reproducible test data.

Related standards

• ISO 948 - Spices and condiments: Sampling (basis for obtaining the laboratory sample).
• Specific ISO or national standards for individual spices/condiments may prescribe alternate particle sizes or modified grinding procedures for special cases (e.g., high-fat or high-moisture matrices).

This draft international standard (ISO/DIS 2825:2025) is circulated for comment and may be updated before final publication. Keywords: spices and condiments, sample preparation, grinding, laboratory sample, particle size, ISO 2825, ISO 948, grinding mill, sample container.

Standards Content (Sample)

SLOVENSKI STANDARD
01-maj-2025
Začimbe - Priprava mletega vzorca za analizo (ISO/DIS 2825:2025)
Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS
2825:2025)
Gewürze und würzende Zutaten - Herstellung einer gemahlenen Probe für die Analyse
(ISO/DIS 2825:2025)
Épices - Préparation d'un échantillon broyé pour analyse (ISO/DIS 2825:2025)
Ta slovenski standard je istoveten z: prEN ISO 2825
ICS:
67.220.10 Začimbe Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

DRAFT
International
Standard
ISO/DIS 2825
ISO/TC 34/SC 7
Spices and condiments —
Secretariat: BIS
Preparation of a ground sample for
Voting begins on:
analysis
2025-03-25
Épices et condiments — Préparation d'un échantillon moulu pour
Voting terminates on:
analyse
2025-06-17
ICS: 67.220.10
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENTS AND APPROVAL. IT
IS THEREFORE SUBJECT TO CHANGE
AND MAY NOT BE REFERRED TO AS AN
INTERNATIONAL STANDARD UNTIL
PUBLISHED AS SUCH.
This document is circulated as received from the committee secretariat.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
ISO/CEN PARALLEL PROCESSING
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS.
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
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PROVIDE SUPPORTING DOCUMENTATION.
Reference number
ISO/DIS 2825:2025(en)
DRAFT
ISO/DIS 2825:2025(en)
International
Standard
ISO/DIS 2825
ISO/TC 34/SC 7
Spices and condiments —
Secretariat: BIS
Preparation of a ground sample for
Voting begins on:
analysis
Épices et condiments — Préparation d'un échantillon moulu pour
Voting terminates on:
analyse
ICS: 67.220.10
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENTS AND APPROVAL. IT
IS THEREFORE SUBJECT TO CHANGE
AND MAY NOT BE REFERRED TO AS AN
INTERNATIONAL STANDARD UNTIL
PUBLISHED AS SUCH.
This document is circulated as received from the committee secretariat.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
© ISO 2025
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
STANDARDS MAY ON OCCASION HAVE TO
ISO/CEN PARALLEL PROCESSING
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
BE CONSIDERED IN THE LIGHT OF THEIR
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
or ISO’s member body in the country of the requester.
NATIONAL REGULATIONS.
ISO copyright office
RECIPIENTS OF THIS DRAFT ARE INVITED
CP 401 • Ch. de Blandonnet 8
TO SUBMIT, WITH THEIR COMMENTS,
CH-1214 Vernier, Geneva
NOTIFICATION OF ANY RELEVANT PATENT
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RIGHTS OF WHICH THEY ARE AWARE AND TO
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Website: www.iso.org
Published in Switzerland Reference number
ISO/DIS 2825:2025(en)
ii
ISO/DIS 2825:2025(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Field of Application . . 1
3 Normative Reference . 1
4 Principle . 1
5 Apparatus . 1
5.1 Grinding mill . .1
5.2 Sample container .
...