DIN EN ISO 2825:2010-06

This standard specifies a method of preparing a ground sample of spices or condiments for analysis, from a laboratory sample obtained by the method specified in ISO 948. The laboratory sample, which has been previously mixed, is ground to obtain particles of the size specified in the International Standard appropriate for the spice or condiment concerned or, if not specified, to obtain particles of a size of approximately 1 mm. This International Standard is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments it may be necessary, in certain special cases, to modify this procedure or to choose another more suitable method, for example, when very hard spices, a high moisture content, volatile oils or the fat content require such measures. This test method can be used by both the food investigation centres, for food control, and the involved business circles, within the framework of quality control. By introducing this internationally standardized test method, results can be obtained which are comparable on a global scale and, thus, costs for further tests be avoided. Depending on the field of application of this generic standard, aspects such as health protection respectively product safety, or quality are given priority. The International Standard ISO 2825 has been adopted as a European Standard on the basis of a resolution by CEN/BT WG 162. The International Standard ISO 2825:1981 has been prepared by ISO/TC 34/SC 7 "Spices, culinary herbs and condiments" (secretariat: BIS, India). CEN/SS C01 "Food products", the secretariat of which is held by the CEN Management Centre (CMC), is responsible for the European Standard. On the national level, the responsible Working Committee is NA 057-05-07 AA "Gewürze und würzende Zutaten" ("Spices and condiments") of NAL.