Overview
ISO 882-1:1993 - Cardamom (Elettaria cardamomum var. minuscula) - Part 1: Whole capsules is an international specification for whole cardamom capsules. It defines quality, compositional and sensory requirements and sets out sampling, test methods, grading, packing, marking and handling recommendations. Annex A provides informative guidance on storage and transport to protect product quality.
Key topics and technical requirements
- Scope: Applies to whole cardamom capsules of Elettaria cardamomum (var. minuscula). Recommendations on storage and transport are provided in Annex A.
- Organoleptic requirements: Odour and flavour must be characteristic and fresh, free from foreign odours (e.g., rancidity, mustiness) and not suggest insect infestation.
- Hygiene and contaminants:
- Free from live insects and almost free from moulds and dead insects.
- Extraneous matter (calyx, stalk pieces, dirt) limited to a maximum proportion (method of determination: ISO 927).
- Visible insect fragments or rodent contamination to be absent or assessed visually.
- Physical defects:
- Empty and malformed capsules: limit specified (by count).
- Immature and shrivelled capsules: proportion limited (by separation per ISO 927).
- Definitions provided for blacks, splits, unclipped, bleached/half‑bleached capsules.
- Chemical and compositional requirements:
- Requirements such as maximum moisture (method: ISO 939), volatile oil content (method: ISO 6571), and total ash (method: ISO 928) are specified in Table 1 of the standard.
- Representation of seeds inside capsules is also addressed.
- Grading: Guidance for grading by colour, clipping, size, bleaching and extraneous matter. Where no international system exists, national grading (e.g., Indian grades in Annex B) may be used.
- Sampling and testing:
- Sampling: ISO 948.
- Preparation of ground sample: ISO 2825.
- Specific test methods referenced for moisture, oil, ash and extraneous matter.
- Packing and marking: Containers, labelling and mandatory particulars (product identification, manufacturer, batch number, net mass, grade, origin, year of harvest if known).
Applications - who uses this standard
- Spice exporters and importers setting purchase specifications.
- Quality assurance and food testing laboratories performing acceptance or compliance testing.
- Packers, commodity traders and buyers for contract specifications, grading and labelling.
- Regulatory and certification bodies assessing spice safety and quality.
- Logistics and storage managers applying Annex A recommendations to reduce spoilage and contamination.
Related standards
Keywords: ISO 882-1:1993, cardamom specification, whole cardamom capsules, spice quality standards, sampling and test methods, grading, packing and marking, storage and transport.
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