SIST EN ISO 2825:2026

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)

This document specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in ISO 948.
This document is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments, it can be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified procedure or to choose another more
suitable method. Any such modified procedure or alternative method will be indicated in the International Standard appropriate to the spice or condiment concerned.

Gewürze und würzende Zutaten - Herstellung einer gemahlenen Probe für die Analyse (ISO 2825:2026)

Épices - Préparation d'un échantillon broyé pour analyse (ISO 2825:2026)

Začimbe in pripravki - Priprava mletega vzorca za analizo (ISO 2825:2026)

Ta dokument določa metodo priprave mletega vzorca začimbe ali začimbne mešanice za analizo, iz laboratorijskega vzorca, pridobljenega po metodi, določeni v ISO 948.
Ta dokument je uporaben za večino začimb in začimbnih mešanic. Vendar pa je glede na veliko število in raznolikost začimb in začimbnih mešanic v določenih posebnih primerih, na primer pri znatni trdoti ali visoki vsebnosti vlage, hlapnih olj ali maščob, lahko potrebno uporabiti spremenjen postopek ali izbrati drugo, bolj primerno metodo. Vsak tak spremenjen postopek ali alternativna metoda bo navedena v mednarodnem standardu, ki je primeren za zadevno začimbo ali začimbno mešanico.

General Information

• Status: Published
• Public Enquiry End Date: 30-May-2025
• Publication Date: 21-May-2026
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 15-May-2026
• Due Date: 20-Jul-2026
• Completion Date: 22-May-2026
• Ref Project: EN ISO 2825:2026 - Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)

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

SIST EN ISO 2825:2026 establishes a standardized method for the preparation of ground samples of spices and condiments for analytical purposes. This international standard provides procedures to ensure that the ground samples accurately represent the laboratory sample obtained by ISO 948 and are suitable for subsequent analytical testing. Valid sample preparation is critical for precise analysis of spices and condiments, supporting quality control and regulatory compliance in the food industry.

Key Topics

• Sample Preparation: The standard specifies the process of grinding spices and condiments to a defined particle size, generally around 1 mm unless otherwise stated for a specific spice or condiment.
• Equipment Requirements: Use of a grinding mill that prevents moisture absorption, minimizes heat generation, is easy to clean, and achieves uniform particle size.
• Sample Containers: Ground samples are to be stored immediately after grinding in clean, dry, airtight containers made of materials that do not affect the sample.
• Mixing and Stratification Prevention: Procedures for thorough mixing before and after grinding to ensure sample homogeneity and prevent stratification.
• Procedural Flexibility: While the method applies to most spices and condiments, the standard acknowledges the need for modifications for products with special properties, such as high oil or moisture content, or unusual hardness.

Applications

Implementing SIST EN ISO 2825:2026 offers significant advantages in various contexts:

• Analytical Testing: Ensures ground samples are uniform and representative, enabling accurate measurement of quality parameters such as volatile oil content, moisture levels, contamination, and adulteration.
• Food Industry Compliance: Assists manufacturers, food laboratories, and regulatory bodies in meeting quality assurance and safety standards for spices and condiments as required by national and international legislation.
• Research and Product Development: Aids researchers and food technologists by providing reliable sample preparation procedures, enhancing the comparability and reproducibility of lab results.
• Trade and Export: Facilitates smooth international trade by harmonizing testing practices and supporting commercial sampling reliability.

Related Standards

• ISO 948: Spices and condiments - Sampling: Provides the procedure for obtaining representative laboratory samples, which is the precursor to the grinding method outlined in ISO 2825.
• Other Product-Specific Standards: Certain spices or condiments may have additional relevant ISO or national standards specifying sampling, analytical criteria, or alternative sample preparation techniques.
• ISO/TC 34/SC 7 Standards: Cover a broad range of standards for spices, culinary herbs, and condiments, offering guidelines for quality and safety in the industry.

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By following SIST EN ISO 2825:2026, stakeholders in the spice industry, from producers to quality assurance professionals, can ensure that sample preparation for analysis is consistent, reproducible, and aligned with international best practices. This standard is an essential component in the analytical quality control process for spices and condiments, supporting food safety and trade.

Standards Content (Sample)

SLOVENSKI STANDARD
01-julij-2026
Začimbe in pripravki - Priprava mletega vzorca za analizo (ISO 2825:2026)
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)
Gewürze und würzende Zutaten - Herstellung einer gemahlenen Probe für die Analyse
(ISO 2825:2026)
Épices - Préparation d'un échantillon broyé pour analyse (ISO 2825:2026)
Ta slovenski standard je istoveten z: EN ISO 2825:2026
ICS:
67.220.10 Začimbe Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 2825
EUROPEAN STANDARD
NORME EUROPÉENNE
May 2026
EUROPÄISCHE NORM
ICS 67.220.10 Supersedes EN ISO 2825:2010
English Version
Spices and condiments - Preparation of a ground sample
for analysis (ISO 2825:2026)
Épices - Préparation d'un échantillon broyé pour Gewürze und würzende Zutaten - Herstellung einer
analyse (ISO 2825:2026) gemahlenen Probe für die Analyse (ISO 2825:2026)
This European Standard was approved by CEN on 30 April 2026.

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-CENELEC 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-CENELEC 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, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2026 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 2825:2026 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 2825:2026) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with CCMC.
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 November 2026, and conflicting national standards
shall be withdrawn at the latest by November 2026.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 2825:2010.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
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, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 2825:2026 has been approved by CEN as EN ISO 2825:2026 without any modification.

International
Standard
ISO 2825
Third edition
Spices and condiments —
2026-04
Preparation of a ground sample for
analysis
Épices — Préparation d'un échantillon broyé pour analyse
Reference number
ISO 2825:2026(en) © ISO 2026
ISO 2825:2026(en)
© 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
ISO 2825:2026(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Apparatus .
...