prBAS ISO 959-1:2027
Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
General information
Status:Project
Number of pages:16
Adoption method:Korice
Language:engleski
Edition:2.
Realization date:27.10.2026
Forseen date for next stage code:06.11.2026
Technical committee:BAS/TC 43, Food
ICS:
67.220.10, Spices and condiments
Abstract
This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at the following commercial stages:
non-processed black pepper (NP) or semi-processed black pepper (SP);
processed black pepper (P), which can, in certain cases, be re-sold directly to the consumers.
This document does not apply to black pepper categories called “light”.
NOTE Specifications for white pepper are given in ISO 959-2.
Recommendations relating to storage and transport conditions are given in Annex C.
Information regarding the microscopic structure of the pepper berry is given in Annex D.
Lifecycle
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Original document and degree of correspondence
ISO 959-1:2026, identical
Relation to BAS standards
Work material
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