National foreword

This British Standard is the UK implementation of ISO 18731:2025.

The UK participation in its preparation was entrusted to Technical Committee AW/34, Food Technical Committee Chairmen.

A list of organizations represented on this committee can be obtained on request to its committee manager.

Contractual and legal considerations

This publication has been prepared in good faith, however no representation, warranty, assurance or undertaking (express or implied) is or will be made, and no responsibility or liability is or will be accepted by BSI in relation to the adequacy, accuracy, completeness or reasonableness of this publication. All and any such responsibility and liability is expressly disclaimed to the full extent permitted by the law.

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The recipient is advised to consider seeking professional guidance with respect to its use of this publication.

This publication is not intended to constitute a contract. Users are responsible for its correct application.

Compliance with a British Standard cannot confer immunity from legal obligations.

This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 September 2025.

Foreword

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ISO draws attention to the possibility that the implementation of this document may involve the use of (a) patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent rights in respect thereof. As of the date of publication of this document, ISO had received notice of (a) patent(s) which may be required to implement this document. However, implementers are cautioned that this may not represent the latest information, which may be obtained from the patent database available at www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.

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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments.

Any feedback or questions on this document should be directed to the user’s national standards body. A complete listing of these bodies can be found at www.iso.org/members.html.

Introduction

With the growth of global population and economic development, the demand for the quantities and varieties of condiments is increasing, which promotes the significant growth of international trade volume and types of condiments, including seasoning oil of Zanthoxyli pericarpium. Although the condiments industry is developing rapidly, due to the lack of a unified standard for product quality and safety assurance, the international trade of seasoning oil of Zanthoxyli pericarpium has not reached its potential.

This document standardizes the characteristics of seasoning oil of Zanthoxyli pericarpium, and provides corresponding qualitative and quantitative methods to help with detection and identification, product grading, scaling, standardized production, reducing trade and communication barriers, meeting increasing demand in the international market, and promoting the commercialization and trade of seasoning oil of Zanthoxyli pericarpium.

1 Scope

This document specifies requirements for the seasoning oil of Zanthoxyli pericarpium.

2 Normative references

3 Terms and definitions

4 Requirements

4.1 Sensory requirements

4.2 Physicochemical requirements

4.3 Contaminant limits

4.4 Mycotoxin limits

4.5 Pesticide residue limits

5 Packaging and marking

5.1 Packaging

5.2 Marking

5.3 Storage and transport

BS ISO 18731:2025

Spices and condiments. Seasoning oil of Zanthoxyli pericarpium. Specification

Current

Published:

30 Sep 2025

1 Scope