ISO 1003:2025

International
Standard
ISO 1003
Third edition
Spices and condiments — Whole/
2025-04
pieces and ground dried ginger
(Zingiber officinale Roscoe) —
Specification
Épices et condiments — Gingembre séché entier/en morceaux et
moulu (Zingiber officinale Roscoe) — Spécifications
Reference number
© ISO 2025
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ii
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 General requirements .2
4.2 Form and appearance .2
4.3 Flavour and odour .2
4.4 Colour .2
4.5 Fineness of ground ginger .2
4.6 Physical requirements .2
4.6.1 General .2
4.6.2 Foreign matter from animals .3
4.6.3 Foreign matter from non-animals .3
4.7 Chemical requirements .3
4.8 Hygienic requirements .4
5 Sampling . 4
6 Test methods . 4
7 Packaging and marking . 4
7.1 Packaging .4
7.2 Marking .4
Annex A (normative) Determination of calcium . 6
Annex B (informative) Recommendations relating to storage and transport conditions . 9

iii
Foreword
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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 1003:2008), which has been technically
revised.
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iv
International Standard ISO 1003:2025(en)
Spices and condiments — Whole/pieces and ground dried
ginger (Zingiber officinale Roscoe) — Specification
1 Scope
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.
Recommendations for storage and transport conditions are given in Annex B.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 565, Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of
openings
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content
ISO 948, Spices and condiments — Sampling
ISO 1208, Spices and condiments — Determination of filth
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
CXC 1-1969, General Principles of Food Hygiene
CAC/RCP 42-1995, Code of Hygienic Practice for Spices and Dried Aromatic Plants
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
ginger
dried, peeled or unpeeled rhizome of Zingiber officinale Roscoe

3.2
foreign matter
all matter visible to the naked eye or with a maximum 10 times magnifying power that is not part of the
plant to which the spice or herb belongs
Note 1 to entry: The origin of macro foreign matter can be non-animal (e.g. stem, stones, straw, visible moulds, mineral,
plastic) or animal (e.g. excreta, insects and insect-defiled product) foreign matter.
3.3
extraneous matter
all matter visible to the naked eye or with a maximum 10 times magnifying power that is species waste
belong to the plant to which the spice or herb belongs
Note 1 to entry: Macro-extraneous matter can be floral waste.
3.4
calcium content
mass fraction of substances
Note 1 to entry: The calcium content is determined under the conditions specified in this document.
Note 2 to entry: The calcium content is expressed as a percentage mass fraction of calcium oxide.
4 Requirements
4.1 General requirements
Treatments, such as methyl bromide, aluminium phosphide, ethylene oxide or irradiation, as well as
processing aids and chemical bleaching agents, may only be applied after agreement between the buyer and
the seller.
4.2 Form and appearance
Ginger may be in single or branched rhizomes of varying sizes, in irregular pieces not less than 20 mm in
length, in slices, in small cut pieces or ground. It may be peeled or scraped, then washed and dried. The ginger
may be lime bleached. Ginger may be graded based on place of production, type of processing or colour.
4.3 Flavour and odour
The flavour and odour of ginger shall be characteristic: sharp, pungent, fresh and spicy lemon-like. It shall be
free from earthy or decaying vegetable odours and foreign odours.
4.4 Colour
The colour of ginger shall be a brown cork-like in the outer layer and a yellowish-white in centre.
4.5 Fineness of ground ginger
Ground ginger shall pass completely through a sieve of nominal aperture size 1 mm, unless another fineness
is agreed between the buyer and the seller.
4.6 Physical requirements
4.6.1 General
Dried ginger shall conform to the requirements given in Table 1.

Table 1 — Physical requirements in whole/pieces and ground forms
Characteristic Requirements Method of test
Foreign matter: ISO 927
— from animals Absence
— from non-animals (% mass fraction), on a dry basis, max. 0,5
Extraneous matter (% mass fraction), on a dry basis, max. 0,5 ISO 927
4.6.2 Foreign matter from animals
All forms of products shall be free from rodent and other excreta, whole insects and parts (dead or alive,
including mites and psocids), larvae, mouldy material and insect-defiled products, when determined by the
method specified in ISO 927.
4.6.3 Foreign matter from non-animals
4.6.3.1 General
All forms of products shall not contain non-animal foreign matter exceeding 0,5 %, when determined by the
method specified in ISO 927.
For final consumption, the products shall be free from foreign matter, when determined by the method
specified in ISO 927.
4.6.3.2 Freedom from coarse particles
Ground ginger shall be free from coarse particles, when determined by the method specified in ISO 1208.
4.6.3.3 Extraneous matter
All forms of products shall not contain extraneous matter exceeding 0,5 %, when determined by the method
specified in ISO 927.
4.7 Chemical requirements
Dried ginger shall conform to the requirements given in Table 2.
Sulfur dioxide shall only be used for bleaching ginger after explicit agreement between the buyer and the seller.
Table 2 — Chemical requirements
Characteristic Requirement Test method
Moisture content: ISO 939
a) whole/pieces, max. % mass fraction 12,0
b) ground, max. % mass fraction 11,0
Total ash on a dry basis, max. % mass fraction: ISO 928
a) whole/pieces/ground: unbleached 8,0
b) whole/pieces/ground: bleached 12,0
Acid-insoluble ash on a dry basis, max. % mass fraction: 1,5 ISO 930
whole/pieces/ground
Volatile oil content (ml/100 g) on a dry basis: ISO 6571
a) whole/pieces, min. 1,5
b) ground, min. 1,0
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