ISO INTERNATIONAL STANDARD 973 Second edition 1999-10-15 Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground Specification Piment type Jamaique [Pimenta dioica (L.) Merr.], entier ou en poudre - Specifications ISO Reference number ISO 973:1999(E) by IHS under lic Not for Resale ISO 973:1999(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (IsO member bodies). The work of preparing International Standards is normally carried out through IsO technical liaison with IsO, also take part in the work. sO collaborates closely with the International Electrotechnical Commission(lEC)onallmattersofelectrotechnicalstandardization International Standards are drafted in accordance with the rules given in the ISO/lEC Directives, Part 3. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote International Standard ISO 973 was prepared by Technical Committee ISO/TC 34, Agricultural food products Subcommittee SC 7, Spices and condiments. Annex A of this International Standard is for information only @ISO1999 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic nternationalOrganizationforStandardization Casepostale56·CH-1211Geneve20·Switzerland Internet [email protected] Printed in Switzerland onal Organization for Standardizatior INTERNATIONAL STANDARD@ISO ISO 973:1999(E) Pimento (allspice) [Pimenta dioica (L.) Merr.J, whole or ground Specification 1 Scope This International Standard specifies requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or ground. Recommendations relating to storage and transport conditions are given in annex A. 2 Normative references The following normative documents contain provisions which, through reference in this text, constitute provisions of thisInternational Standard.For dated references,subsequent amendments to,or revisions of,any of these undated references, the latest edition of the normative document referred to applies. Members of isO and IEC maintainregistersof currentlyvalidInternationalStandards. IsO 927:1982, Spices and condiments Determination of extraneous matter content. ISO 928:1997, Spices and condiments Determination of total ash. IsO 930:1997, Spices and condiments Determination of acid-insoluble ash. IsO 939:1980, Spices and condiments Determination of moisture content Entrainment method. Iso 948:1980, Spices and condiments - Sampling. IsO 1108:1992, Spices and condiments — Determination of non-volatile ether extract. ISO 1208:1982, Spices and condiments - Determination of filth. IsO 2825:1981, Spices and condiments - Preparation of a ground sample for analysis. IsO 5498:1981, Agricultural food products Determination of crude fibre - General method. IsO 6571:1984, Spices, condiments and herbs Determination of volatile oil content. 3 Description Pimento (allspice) is the dried, full but unripe, whole berry of Pimenta dioica (L.) Merr., 3,5 mm to 9,5 mm in diameter and dark brown in colour. The surface is somewhat rough and bears a small annulus formed by the brownpowder. Copyright Intern nal Organization for Standardizatior Not for Resale