EN ISO 2825:2026
(Main)Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)
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.
Gewürze und würzende Zutaten - Herstellung einer gemahlenen Probe für die Analyse (ISO 2825:2026)
Épices - Préparation d'un échantillon broyé pour analyse (ISO 2825:2026)
Začimbe in pripravki - Priprava mletega vzorca za analizo (ISO 2825:2026)
Ta dokument določa metodo priprave mletega vzorca začimbe ali začimbne mešanice za analizo, iz laboratorijskega vzorca, pridobljenega po metodi, določeni v ISO 948.
Ta dokument je uporaben za večino začimb in začimbnih mešanic. Vendar pa je glede na veliko število in raznolikost začimb in začimbnih mešanic v določenih posebnih primerih, na primer pri znatni trdoti ali visoki vsebnosti vlage, hlapnih olj ali maščob, lahko potrebno uporabiti spremenjen postopek ali izbrati drugo, bolj primerno metodo. Vsak tak spremenjen postopek ali alternativna metoda bo navedena v mednarodnem standardu, ki je primeren za zadevno začimbo ali začimbno mešanico.
General Information
- Status
- Published
- Publication Date
- 05-May-2026
- Technical Committee
- CEN/SS C01 - Food products
- Current Stage
- 6060 - Definitive text made available (DAV) - Publishing
- Start Date
- 06-May-2026
- Completion Date
- 06-May-2026
Relations
- Effective Date
- 28-Feb-2023
- Effective Date
- 12-Feb-2026
Overview
EN ISO 2825:2026, titled Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026), is an international standard developed by CEN and ISO. This standard provides a globally recognized method for preparing ground samples of spices and condiments for analytical testing. The procedure ensures that the prepared samples are uniform and suitable for laboratory analysis, supporting consistent and reliable test results across the food industry. The method is based on obtaining a laboratory sample as described in ISO 948 and includes detailed guidance on grinding and handling the sample to obtain the appropriate particle size.
Key Topics
- Uniform Sample Preparation: Establishes clear steps for grinding spice and condiment samples to ensure consistent particle size for analysis.
- Equipment Guidance: Recommends suitable grinding mills and sample containers to maintain sample integrity, reduce moisture absorption, and prevent contamination.
- Grinding mills should enable rapid, uniform grinding without heating, and minimize dead space.
- Sample containers must be airtight, clean, dry, and non-reactive.
- Applicability: While designed to cover most spices and condiments, the standard notes that some products-such as those with high moisture, volatility, or fat content-may require modified procedures.
- Sample Integrity: Emphasizes mixing the sample before grinding to prevent stratification and grinding the sample just before analysis for optimal accuracy.
Applications
EN ISO 2825:2026 is widely used in the food industry and agricultural laboratories to support quality assurance, safety testing, and compliance with regulatory requirements for spices and condiments. Key practical uses include:
- Analytical Testing: Preparing uniform ground samples for chemical, physical, and microbiological analysis, ensuring that test results are representative of the bulk product.
- Food Safety and Quality Control: Supporting reliable testing for contaminants, adulterants, moisture content, and essential oil content in spices and condiments.
- Trade Compliance: Facilitating international trade by providing a harmonized sample preparation method that meets global regulatory expectations.
- Research and Product Development: Standardizing sensory or compositional analysis procedures in both industry laboratories and academic research.
The standard is essential for organizations that need to demonstrate reliable, reproducible analytical results, including spice processors, food manufacturers, regulatory agencies, and inspection bodies. By following ISO 2825:2026, laboratories can reduce variability in test results due to inconsistencies in sample preparation.
Related Standards
For comprehensive compliance and best practices in spice and condiment analysis, reference the following related standards:
- ISO 948: Spices and condiments - Sampling
Supplies the procedure for obtaining the laboratory sample that is the foundation for sample preparation under ISO 2825. - ISO 6571: Spices, condiments and herbs - Determination of volatile oil content
A key method for further analysis following sample preparation. - ISO 7540: Spices and condiments - Determination of water content
Often used after grinding to ensure moisture measurements are accurate.
Following EN ISO 2825:2026 ensures the analytical process for spices and condiments begins with a robust, standardized approach to sample preparation-crucial for accuracy, repeatability, and meeting international standards.
For further guidance and updates, refer to national standards bodies or the latest publications from CEN and ISO related to spices and condiments sampling and analysis.
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Frequently Asked Questions
EN ISO 2825:2026 is a standard published by the European Committee for Standardization (CEN). Its full title is "Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)". This standard covers: 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.
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.
EN ISO 2825:2026 is classified under the following ICS (International Classification for Standards) categories: 67.220.10 - Spices and condiments. The ICS classification helps identify the subject area and facilitates finding related standards.
EN ISO 2825:2026 has the following relationships with other standards: It is inter standard links to EN ISO 2825:2010, ISO 2825:2026. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
EN ISO 2825:2026 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.
Standards Content (Sample)
SLOVENSKI STANDARD
01-julij-2026
Začimbe in pripravki - Priprava mletega vzorca za analizo (ISO 2825:2026)
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)
Gewürze und würzende Zutaten - Herstellung einer gemahlenen Probe für die Analyse
(ISO 2825:2026)
Épices - Préparation d'un échantillon broyé pour analyse (ISO 2825:2026)
Ta slovenski standard je istoveten z: EN ISO 2825:2026
ICS:
67.220.10 Začimbe Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN ISO 2825
EUROPEAN STANDARD
NORME EUROPÉENNE
May 2026
EUROPÄISCHE NORM
ICS 67.220.10 Supersedes EN ISO 2825:2010
English Version
Spices and condiments - Preparation of a ground sample
for analysis (ISO 2825:2026)
Épices - Préparation d'un échantillon broyé pour Gewürze und würzende Zutaten - Herstellung einer
analyse (ISO 2825:2026) gemahlenen Probe für die Analyse (ISO 2825:2026)
This European Standard was approved by CEN on 30 April 2026.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2026 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 2825:2026 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
European foreword
This document (EN ISO 2825:2026) has been prepared by Technical Committee ISO/TC 34 "Food
products" in collaboration with CCMC.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by November 2026, and conflicting national standards
shall be withdrawn at the latest by November 2026.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 2825:2010.
Any feedback and questions on this document should be directed to the users’ national standards
body/national committee. A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,
Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of
North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the
United Kingdom.
Endorsement notice
The text of ISO 2825:2026 has been approved by CEN as EN ISO 2825:2026 without any modification.
International
Standard
ISO 2825
Third edition
Spices and condiments —
2026-04
Preparation of a ground sample for
analysis
Épices — Préparation d'un échantillon broyé pour analyse
Reference number
ISO 2825:2026(en) © ISO 2026
ISO 2825:2026(en)
© ISO 2026
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
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Published in Switzerland
ii
ISO 2825:2026(en)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Apparatus .
...