ISO 10621-1997 PDF

Full title and description

ISO 10621:1997 — Dehydrated green pepper (Piper nigrum L.) — Specification. This International Standard specifies requirements and quality criteria for dehydrated green pepper and includes recommendations on storage and transport (Annex A).

Abstract

Specifies the essential characteristics, quality requirements and handling recommendations for dehydrated green pepper (Piper nigrum L.). The standard sets out provisions intended to ensure consistent product quality and gives guidance on storage and transport to preserve product characteristics.

General information

• Status: Published.
• Publication date: 23 October 1997 (published/issued 1997; ISO catalogue lists edition as Nov 1997).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.220.10 — Spices and condiments.
• Edition / version: Edition 1, 1997.
• Number of pages: 4 pages.

Scope

Applies to dehydrated green pepper (Piper nigrum L.) intended for use as a spice/condiment. The standard defines the specification for product characteristics and quality, and gives recommendations for storage and transport to maintain quality during handling and distribution. It is aimed at manufacturers, packers, traders and conformity assessors dealing with dehydrated green pepper.

Key topics and requirements

• Definition and identification of the product (dehydrated green pepper, Piper nigrum L.).
• Quality criteria and sensory/physical characteristics expected of the product.
• Limits on extraneous/foreign matter and general cleanliness requirements (references to sampling and inspection standards where relevant).
• Recommendations for storage and transport to preserve flavour, aroma and physical integrity (see Annex A of the standard).
• Packaging, marking and labelling expectations to support traceability and commercial use.

Typical use and users

Used by spice processors, packers, exporters/importers, quality control and laboratory personnel, food safety and regulatory authorities, buyers in the food industry, and standards/technical committees working on spice specifications and trade. It supports procurement specifications, quality assessment and trade compliance for dehydrated green pepper.

Related standards

Standards commonly referenced alongside ISO 10621 include spice-sector standards for sampling and analysis such as ISO 948 (Sampling of spices and condiments), ISO 927 (Determination of extraneous/foreign matter in spices), and ISO 959 (specifications for black and white pepper — Parts 1 and 2). These documents are published under ISO/TC 34/SC 7 (Spices and condiments) and provide complementary methods and specifications.

Keywords

dehydrated green pepper, Piper nigrum, spices, spice specification, storage, transport, quality, ISO 10621

FAQ

Q: What is this standard?

A: ISO 10621:1997 is an International Standard that specifies requirements and guidance for dehydrated green pepper (Piper nigrum L.), covering product characteristics and recommendations for storage and transport.

Q: What does it cover?

A: It covers the definition, essential quality criteria and handling recommendations for dehydrated green pepper; an annex provides storage and transport recommendations to help preserve product quality.

Q: Who typically uses it?

A: Spice producers, packers, traders, quality laboratories, regulatory bodies and purchasers in the food industry use the standard to specify, assess and accept dehydrated green pepper.

Q: Is it current or superseded?

A: The ISO catalogue shows ISO 10621:1997 as published and indicates it was last reviewed/confirmed in 2018; the edition from 1997 remains the published version in ISO’s records. Users should check ISO or their national standards body for any subsequent revisions or confirmations.

Q: Is it part of a series?

A: It belongs to the body of ISO standards maintained by ISO/TC 34/SC 7 for spices and condiments and is related to other pepper- and spice-specific standards (e.g., ISO 959 parts, ISO 948, ISO 927) that cover sampling, testing and specifications for related products.

Q: What are the key keywords?

A: Dehydrated green pepper; Piper nigrum; spices; spice specification; storage; transport; quality; sampling; extraneous matter; ISO 10621.