ISO 2825:1981
Current
Current
The latest, up-to-date edition.
Spices and condiments — Preparation of a ground sample for analysis
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
07-01-1981
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.
| DocumentType |
Standard
|
| Pages |
1
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| GOST ISO 2825 : 2015 | Identical |
| NF EN ISO 2825 : 2010 | Identical |
| NBN EN ISO 2825 : 2010 | Identical |
| NEN EN ISO 2825 : 2010 | Identical |
| NS EN ISO 2825 : 2010 | Identical |
| I.S. EN ISO 2825:2010 | Identical |
| PN ISO 2825 : 1999 | Identical |
| PN EN ISO 2825 : 2010 | Identical |
| UNI EN ISO 2825 : 2010 | Identical |
| SS-EN ISO 2825 : 2010 | Identical |
| SN EN ISO 2825 : 2010 | Identical |
| UNE EN ISO 2825 : 2010 | Identical |
| BS EN ISO 2825:2010 | Identical |
| EN ISO 2825:2010 | Identical |
| DIN 10230:1999-05 | Identical |
| DIN EN ISO 2825:2010-06 | Identical |
| UNE-EN ISO 2825:2010 | Identical |
| UNE 34096-10:1981 | Identical |
| UNE 34096-2:1981 | Identical |
| UNE 34096-9:1981 | Identical |
| UNE 34096-7:1981 | Identical |
| UNE-ISO 5561:2010 | Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification. |
| UNE-ISO 6754:2011 | Dried thyme (Thymus vulgaris L.) -- Specification |
| UNE-ISO 7927-1:2011 | Fennel seed, whole or ground (powdered). Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare). specification. |
| ISO 2254:2004 | Cloves, whole and ground (powdered) — Specification |
| UNE-ISO 6538:2011 | Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification |
| UNE-ISO 6539:2011 | Cinamon, Sri Lankan type, Seychelles tyoe and Madagascan type (Cinnamomum zeylanicum Blume). Specification. |
| BS EN ISO 6465:2009 | Spices. Cumin (Cuminum cyminum L.). Specification |
| BS ISO 2254:2004 | Cloves, whole and ground (powdered). Specification |
| UNE-ISO 7543-2:2011 | Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 2: Method using high performance liquid chromatography. |
| I.S. EN ISO 6571:2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008) |
| NF EN ISO 6571 : 2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| NF ISO 7925 : 1999 | DRIED ORIGANO (ORIGANUM VULGARE L.) - WHOLE OR GROUND LEAVES - SPECIFICATION |
| NF ISO 6571 : 2008 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| NFV 32 078 : 2000 | BLACK PEPPER AND WHITE PEPPER, WHOLE OR GROUND - DETERMINATION OF PIPERINE CONTENT - SPECTROPHOTOMETRIC METHOD |
| 06/30149404 DC : DRAFT APR 2006 | ISO 6571 - SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT |
| DIN EN ISO 7541:2010-05 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| BS ISO 6571 : 2008 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| UNE-ISO 5564:2010 | Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method. |
| UNE-ISO 7386:2010 | Aniseed (Pimpinella anisum Linnaeus). Specification. |
| UNE-ISO 10622:2011 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds. Specification. |
| UNE-ISO 7377:2010 | Juniper berries (Junìperus communis Linnaeus). Specification. |
| UNE-ISO 1108:2010 | Spices and condiments. Determination of non-volatil ether extract. |
| UNE-ISO 882-1:2010 | Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]. Specification. Part 1: Whole capsules. |
| ISO 973:1999 | Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground Specification |
| BS 4585-3:1998 | Methods of test for spices and condiments Determination of total ash |
| UNE-ISO 2254:2010 | Cloves, whole and ground (powdered). Specification. |
| UNE-ISO 5563:2011 | Dried peppermint (Menta piperita Linnaeus). Specification. |
| DIN EN ISO 6465:2009-11 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| BS EN ISO 7541:2010 | Ground (powdered) paprika. Determination of total natural colouring matter content |
| NF ISO 973 : 2000 | PIMENTO (ALLSPICE) (PIMENTA DIOICA (L.) MERR.) WHOLE OR GROUND - SPECIFICATION |
| ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume) Specification |
| 07/30164430 DC : DRAFT DEC 2007 | BS EN ISO 6465 - WHOLE CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| UNE-ISO 7925:2010 | Dried oregano (Origanum vulgar L.). Whole or ground leaves. Spécifications. |
| UNE-ISO 13685:2011 | Ginger and its oleoresins. Determination of the main pungent components (gingerols and shogaols). Method using high-performance liquid chromatography. |
| EN ISO 6571:2009/A1:2017 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008/AMD 1:2017) |
| ISO 13685:1997 | Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography |
| ISO 10622:1997 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification |
| UNE-ISO 3513:2010 | Chillies. Determination of Scoville index. |
| I.S. EN ISO 7541:2010 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| UNE-ISO 11027:2011 | Pepper and pepper oleoresins. Determination of piperine content. Method using high-performance liquid chromatography. |
| NF ISO 6577 : 2004 | NUTMEG, WHOLE OR BROKEN, AND MACE, WHOLE OR IN PIECES (MYRISTICA FRAGRANS HOUTT.) - SPECIFICATION |
| UNE-ISO 7928-2:2010 | Savory. Specification. Part 2: Summer savory (Satureja hortensis Linnaeus). |
| UNE-ISO 6574:2010 | Celery seed (Apium graveolens Linnaeus). Specification. |
| EN ISO 7541:2010 | Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989) |
| NF EN ISO 7541 : 2010 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| UNE-ISO 6576:2011 | Laurel (Laurus nobilis L.). Whole and ground leaves. Specification. |
| UNE-ISO 5566:2011 | Turmeric. Determination of colouring power. Spectrophotometric method. |
| UNE-ISO 10620:2011 | Dried sweet marjoram (Origanum majorana L.). Specification. |
| BS ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume). Specification |
| UNE-ISO 6575:2011 | Fenugreek, whole or ground (powdered). Specification. |
| ISO 6538:1997 | Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification |
| NF EN ISO 6465 : 2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| ISO 6577:2002 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification |
| UNI EN ISO 7541 : 2010 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| I.S. EN ISO 6465:2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| BS EN ISO 6571 : 2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 6465:2009 | Spices Cumin (Cuminum cyminum L.) Specification |
| UNE-ISO 7928-1:2010 | Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus) |
| ISO 7541:1989 | Ground (powdered) paprika Determination of total natural colouring matter content |
| EN ISO 6465:2009 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| BS 4585-5:1981 | Methods of test for spices and condiments Determination of cold water-soluble extract |
| UNE-ISO 882-2:2010 | Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds |
| NFV 32 135 : 2002 | LAUREL (LAURUS NOBILIS LINNAEUS) - WHOLE AND POUNDED LEAVES - SPECIFICATION |
| 17/30328300 DC : 0 | BS ISO 20377 - SPICES, CULINARY HERBS AND CONDIMENTS - DRIED PARSLEY (PETROSELIUM CRISPUM) - SPECIFICATIONS |
| UNE-ISO 6577:2011 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification |
| UNI EN ISO 6465 : 2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| BS ISO 6576:2004 | Laurel (Laurus nobilis L.). Whole and ground leaves. |
| UNE-ISO 2256:2011 | Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification. |
| ISO 7925:1999 | Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification |
| ISO 6576:2004 | Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification |
| ISO 6571:2008 | Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) |
| UNE-ISO 5562:2010 | Turmeric, whole or ground (powdered). Specification. |
| UNE-ISO 7543-1:2010 | Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method. |
| ISO 972:1997 | Chillies and capsicums, whole or ground (powdered) — Specification |
| NFV 32 169 : 2004 | JUNIPER BERRIES (JUNIPERUS COMMUNIS L.) - SPECIFICATION |
| NFV 32 160 : 2000 | WHOLE CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| UNE-EN ISO 6571:2010 | Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)) |
| ISO 948:1980 | Spices and condiments — Sampling |
US$49.00
Excluding Tax where applicable
USD
CAD
CHF
CNY
DKK
EUR
GBP
HKD
IDR
INR
JPY
KRW
MXN
NOK
NZD
SEK
SGD
USD
ZAR
Hardcopy - English
PDF - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - French
PDF - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
Hardcopy - English
PDF - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - French
PDF - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
01
02
03
04
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
Please Login or Create an Account so you can add users to your Multi user PDF Later.
Important note : All end users must be registered with an Account prior to user licenses being assigned.
Users cannot be edited or removed once added to your Multi user PDF.
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.