ISO 959-1:2026

This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at the following commercial stages: non-processed black pepper (NP) or semi-processed black pepper (SP); processed black pepper (P), which can, in certain cases, be re-sold directly to the consumers. This document does not apply to black pepper categories called “light”. NOTE Specifications for white pepper are given in ISO 959-2. Recommendations relating to storage and transport conditions are given in Annex C. Information regarding the microscopic structure of the pepper berry is given in Annex D.