Overview
ISO 2825:1981 specifies a laboratory procedure for the preparation of a ground sample of spices and condiments for analytical testing. The method is applied to the laboratory sample obtained according to ISO 948 and defines the principle of grinding a well-mixed laboratory sample to the particle size required by the relevant international standard - or to approximately 1 mm when no size is specified. The standard emphasizes representative sampling, prevention of contamination, and control of heating during grinding.
Key Topics
- Scope and basis: Uses the laboratory sample produced by ISO 948 as the starting point.
- Particle size: Target particle dimension is that given in the specific spice standard, or about 1 mm if unspecified.
- Equipment requirements:
- Grinder that is easy to clean and presents minimal dead space.
- Construction from material that does not absorb moisture or react with the sample.
- Capability for rapid, uniform grinding with adjustable settings to achieve the required particle size.
- Design that minimizes contact with outside air and avoids excessive heating of the sample.
- Sample container: A clean, dry, airtight container (e.g., glass or suitable material) sized so the ground sample fills it almost completely; the container must not react with the sample.
- Procedural safeguards: Steps to avoid overheating, stratification or loss of volatile components during preparation.
Applications
This standard provides practical value for laboratories performing chemical, physical or organoleptic analyses of spices and condiments. Typical applications include:
- Routine sample preparation prior to compositional or contaminant testing.
- Standardized grinding for comparative studies across laboratories.
- Preparation of test portions for quality control in food production and regulatory testing.
The method is applicable to the majority of spices. However, for spices with particular characteristics (for example, high moisture content, high essential oil or fat content, or extreme hardness), a modified procedure or an alternative method may be necessary. Any such modified mode of operation or variant is to be indicated in the international standard specific to the spice concerned.
Related Standards
- ISO 948 - referenced as the sampling method that produces the laboratory sample used by ISO 2825.
- Approval and harmonization notes: ISO 2825 was prepared by ISO/TC 34 (food products) and was endorsed by relevant analytical organizations; consult the specific spice standard for any deviations or spice-specific preparation notes.
This concise guidance helps ensure representative, reproducible and contaminant-free ground samples suitable for accurate laboratory analysis of spices and condiments.
