Overview
ISO 21121:2025 - Spices and condiments - Dried lime (whole, slices and ground) - Specification defines quality, physical and chemical requirements for dried lime (Citrus aurantifolia and Citrus latifolia) in whole, sliced and ground forms. The standard covers sun‑dehydrated and artificially dried lime and includes guidance on sampling, test methods, packaging, marking and recommended storage and transport conditions (Annex A).
Key topics and technical requirements
- Product scope: whole, slices and ground dried lime (family Rutaceae).
- Sensory requirements: strong sour citric flavour and odour, free from earthy or foreign odours.
- Colour:
- Whole: light brown to relatively brown‑black
- Slices/ground: dark brown to black
- Chemical specifications (see ISO 21121:2025 Table 1):
- Moisture content (max): whole 9%, slices 8%, ground 8% (ISO 939)
- Total ash (dry basis, max): 7.0% (ISO 928)
- Acid‑insoluble ash (dry basis, max): 0.4% (ISO 930)
- Volatile oil (min, ml/100 g dry basis): whole 0.3, slices 0.2, ground 0.2 (ISO 6571)
- Total acidity (as citric acid, ground, min): 18.0 g/100 g (ISO 750)
- Physical safety limits:
- No animal excreta, whole insects or insect‑defiled product (ISO 927)
- Non‑animal foreign matter ≤ 0.5%
- Extraneous (plant) matter ≤ 0.5%
- Sampling and test methods: sampling per ISO 948, sample preparation per ISO 2825, and analytical methods referenced in Table 1.
Applications and who should use it
ISO 21121:2025 is intended for:
- Dried lime producers, dehydrators and packers to meet consistent quality and labelling requirements.
- Exporters and importers to verify product conformity for trade.
- Food safety laboratories and QA teams for routine testing (moisture, ash, volatile oil, acidity, foreign matter).
- Buyers, retailers and specifiers who require defined product characteristics in procurement contracts.
- Regulators and auditors assessing compliance with spice and condiment standards.
Practical benefits include improved product consistency, clearer contractual specifications, reduced disputes over quality, and better shelf‑life protection through recommended packaging and storage guidance.
Related standards
ISO 21121:2025 references multiple normative methods for testing and sampling, including:
Keywords: ISO 21121:2025, dried lime specification, spices and condiments, moisture content, volatile oil, total ash, sampling, packaging, storage.
