ISO 972:1997

Overview

ISO 972:1997 defines quality and conformity requirements for chillies and capsicums, whole or ground (powdered). It covers principal Capsicum species (Capsicum annuum, C. frutescens and related subspecies) and specifies organoleptic, physical and chemical characteristics, sampling and test methods, packing and marking. The standard excludes blended “chili powder” mixes and paprika (see ISO 7540).

Key topics and technical requirements

• Scope and definitions - Clear definitions for whole pods, ground powders, unripe, marked, broken fruits and fragments.
• Organoleptic properties - Characteristic strong odour and acrid burning flavour expected of chillies/capsicums.
• Hygiene and contamination
  • Must be free from live insects and moulds; practically free from visible dead insects, fragments and rodent contamination.
  • Extraneous matter (stalks, leaves, soil, non‑varietal matter) is limited and measured per ISO 927.
• Defect limits
  • Unripe or marked fruits: maximum proportion specified (tested by Annex A method).
  • Broken fruits and fragments: maximum proportion specified (tested by Annex A).
• Chemical requirements and test methods - The standard requires compliance for moisture, total ash and acid‑insoluble ash, with analytical references (ISO 939, ISO 930 and related methods). Ground samples should be prepared per ISO 2825.
• Particle size for powders - Analytical samples should have at least 95% passing a 500 µm sieve.
• Sampling, packing and marking - Sampling per ISO 948; packaging must protect against moisture and contamination; marking must include product name, producer, batch, net mass, origin and reference to ISO 972.
• Annexes - Annex A (normative) gives the method to determine unripe/marked/broken fruit percentages. Annex B provides storage and transport recommendations.

Applications and who uses ISO 972

ISO 972 is practical for:

• Spice producers and processors establishing product specifications for whole or ground chillies and capsicums.
• Quality control and laboratory personnel performing sampling and conformity testing.
• Importers, exporters and commodity traders specifying purchase contracts and acceptance criteria.
• Food regulators and inspection agencies assessing compliance with international spice standards.
• Packers and logistics providers following packing, labelling and storage guidance to preserve spice quality.

Related standards

• ISO 3513 - Determination of Scoville index (pungency).
• ISO 7543-1 / 7543-2 - Capsaicinoid determination (spectrometric and HPLC methods).
• ISO 7540 - Ground paprika specification.
• ISO 927, ISO 930, ISO 939, ISO 948, ISO 2825 - referenced methods for extraneous matter, ash, moisture, sampling and sample preparation.

Keywords: ISO 972, chillies specification, capsicums powdered, spice standards, moisture test, extraneous matter, sampling, spice quality control, capsaicinoids, Scoville.