ISO 1003-2025 PDF

Full title and description

ISO 1003:2025 — Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — Specification. This edition (electronic PDF available) defines the specification for dried ginger in whole/pieces and ground forms, with annexes covering calcium determination and recommendations for storage and transport.

Abstract

This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and ground forms. Annex A specifies a method for the determination of calcium and Annex B gives recommendations for storage and transport conditions. The 2025 publication replaces the previous ISO 1003:2008 edition.

General information

• Status: Published.
• Publication date: April 2025 (published/valid from 16 April 2025 in several national catalogs).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.220.10 (Spices and condiments).
• Edition / version: Edition 3 (2025).
• Number of pages: 9 pages (PDF).

Scope

ISO 1003:2025 sets requirements for dried ginger (Zingiber officinale Roscoe) sold as whole, in pieces, or ground. It covers identity, essential quality characteristics and specification limits, and includes normative guidance on a calcium determination method and handling/transport recommendations in the annexes. The 2025 edition formally revises and replaces ISO 1003:2008.

Key topics and requirements

• Definition and scope: identification of product forms (whole, pieces, ground) and species (Zingiber officinale Roscoe).
• Quality and compositional requirements: specification limits and acceptance criteria for traded dried ginger (as set out by the standard).
• Sampling and test methods: references to sampling and analytical methods including Annex A (calcium determination) and references to standard test procedures.
• Packing, marking and storage/transport recommendations (Annex B).

Typical use and users

Producers and processors of dried ginger, spice traders and importers, food quality laboratories, regulatory agencies, and standards purchasers use ISO 1003:2025 to ensure product specification, consistent quality, and conformity for international trade and domestic regulation.

Related standards

ISO 1003 sits within the ISO family for spices and condiments; related documents include standards on sampling and test methods for spices (for example ISO 948 — Sampling; ISO 1208 — Determination of filth; and ISO methods for compositional analysis and chromatographic determination of pungent components). Users typically consult these and other ISO spice-specific methods alongside ISO 1003.

Keywords

ginger; Zingiber officinale; dried ginger; spices; spice specification; sampling; calcium determination; storage and transport; ISO 1003.

FAQ

Q: What is this standard?

A: ISO 1003:2025 is an international standard specifying requirements for whole/pieces and ground dried ginger (Zingiber officinale Roscoe). It provides product specifications, annexed test method guidance and storage/transport recommendations.

Q: What does it cover?

A: It covers product identification (forms), quality and compositional requirements, specification limits, sampling and test-method references (including a method for calcium in Annex A), and recommendations for packing, storage and transport in Annex B.

Q: Who typically uses it?

A: Spice processors and exporters, importers and traders, food testing laboratories, conformity assessment bodies and national food regulators use ISO 1003 to define and verify dried ginger specifications.

Q: Is it current or superseded?

A: ISO 1003:2025 is the current published edition (2025) and supersedes ISO 1003:2008. The 2025 edition is shown as published in April 2025.

Q: Is it part of a series?

A: ISO 1003 is part of the ISO portfolio of standards for spices and condiments and is typically used together with ISO standards on sampling and analytical methods for spices. It is maintained by ISO/TC 34/SC 7 (spices and condiments).

Q: What are the key keywords?

A: Ginger; Zingiber officinale; dried ginger; spices; specification; sampling; calcium; storage; ISO 1003.