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.
Open preview (PDF)Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — Specification