ISO 882-2:1993

Overview

ISO 882-2:1993 - Cardamom (Elettaria cardamomum var. minuscula) - Specification - Part 2: Seeds sets out quality and handling requirements for cardamom seeds. The standard defines sensory, physical and chemical criteria, sampling and test methods, and requirements for packing and marking. Annex A gives recommendations for storage and transport; Annex B provides informative national designations (example: Indian categories).

Key keywords: ISO 882-2:1993, cardamom seeds specification, Elettaria cardamomum, spice quality, test methods, sampling, packing and marking, storage and transport.

Key Topics and Requirements

• Scope and product definition: Applies to shelled (decorticated) cardamom seeds separated from capsules (Elettaria cardamomum var. minuscula).
• Sensory requirements: Seeds must have a characteristic, fresh odour and flavour and be free from foreign or off-odours (rancidity, mustiness).
• Freedom from contamination:
  • No live insects; practically free from mould, dead insects, insect fragments and rodent contamination visible to the naked eye (or with necessary magnification).
  • Extraneous matter (dust, capsule fragments, stems): limit set at 2% (m/m), determined per ISO 927.
  • Light seeds (brown/red, broken, immature, shrivelled): limit set at 5% (m/m), determined per ISO 927.
• Chemical parameters:
  • Moisture: maximum 13% (w/w) measured per ISO 939.
  • Essential oil and total ash specifications are required and tested using referenced ISO methods (see Related Standards); the standard references ISO methods for determination of essential oil content and ash.
• Grading and classification: Seeds may be classified by national standards or appropriate grading systems; Annex B shows example categories.
• Sampling and test methods:
  • Sampling as per ISO 948.
  • Sample preparation (grinding) per ISO 2825 and analysis using the ISO test methods cited in the standard.
• Packing and marking:
  • Packaging: clean, sound tinplate containers or wooden crates with suitable lining (e.g., waterproof paper, kraft or plastic).
  • Marking must include product name (botanical and commercial), packer/producer name and address, lot code, net mass, country of origin, category (if classified) and year of harvest (if known).

Practical Applications and Users

• Useful for cardamom growers, processors, exporters and importers to ensure consistent product quality.
• Adopted by quality control laboratories and food safety regulators for conformity testing.
• Valuable to spice traders, buyers and retailers for procurement specifications and labeling compliance.
• Supports best practice in storage and transport to maintain spice quality and marketability.

Related Standards

• ISO 927 - Determination of extraneous matter
• ISO 939 - Determination of moisture content
• ISO 6571 - Determination of essential oil content (spices)
• ISO 928 - Determination of total ash
• ISO 948 - Sampling of spices
• ISO 2825 - Sample preparation for analysis

This standard helps stakeholders maintain consistent spice quality, reduce contamination risks and meet international trade expectations for cardamom seeds.