Standards Development

Scope

This international standard specifies requirements for dried Zanthoxyli Pericarpium, and the recommendations relating to storage and transport conditions are given in the annex. This document applies to red prickly ash pepper (Zanthoxylum bungeanum Maxim. syn. Zanthoxylum bungei Planch), green prickly ash pepper (Zanthoxylum schinifolium Sieb.et Zucc.), bamboo prickly ash pepper (Zanthoxylum armatum DC.), Chinese pepper (Zanthoxylum acanthopodium DC.), Japanese pepper (Zanthoxylum piperitum DC.), etc.

Purpose

Prickly ash pepper (Zanthoxylum L.) is the homology of medicine and food. It belongs to zanthoxylum genus of rutaceae. It is widely distributed in Asia, the Americas, Africa and other places. According to incomplete statistics, global outputs and sales of prickly ash pepper (Zanthoxylum L.) have reached 608,000 tons and 572,000 tons respectively in 2018. From 2018 to 2020, the total frequency of global trade of prickly ash pepper (Zanthoxylum L.) and its products showed a trend of rapid growth. According to the order of trade frequency, the top countries in import trade frequency mainly include India, the United States and Russia, and the top countries in export trade frequency mainly include Nepal, China and France.

 Zanthoxyli pericarpium includes red prickly ash pepper (Zanthoxylum bungeanum Maxim. syn. Zanthoxylum bungei Planch), green prickly ash pepper (Zanthoxylum schinifolium Sieb.et Zucc.), bamboo prickly ash pepper (Zanthoxylum armatum DC.), Chinese pepper (Zanthoxylum acanthopodium DC.), Japanese pepper (Zanthoxylum piperitum DC.), etc. Zanthoxyli Pericarpium is rich in amides and alkaloids and other substances, with a unique flavor of tongue-numbing and tingling. It also can effectively prevent thrombosis, enhance the immune function of the human body, so as to meet the dietary preferences and health needs of specific groups. However, amides are easily oxidized and unstable, and spines or stems from dried Zanthoxyli Pericarpium, which usually hide in the dish are easy to choke or hurt consumers. Preserving in the form of seasoning oil, is conducive to ensure the stability of amide substances, reduce damage caused by spines or stems, at the time improve the tingling and fragrance of food with a small amount. The seasoning oil is taking Zanthoxyli Pericarpium fruits as the main raw material, using edible vegetable oil extraction, filtration or supercritical CO2 extraction, cold pressing and other methods, via diluting and filtering by edible vegetable oil. With the growth of global population and economic development, the demand for the number and types of condiments is increasing which promotes the significant growth of international trade volume and types of condiments including seasoning oil of Zanthoxyli Pericarpium. According to incomplete statistics, the trading countries include China, the United States, South Korea, Japan, France, Italy and many other countries. In recent years, the trade volume of seasoning oil of Zanthoxyli Pericarpium has maintained a steady growth trend. For example, the import volume of the United States reached 759.8 tons in 2019, with an annual growth rate of 12.89%.

 Although the condiments industry is developing rapidly, due to be lack of unified standard for the product quality and safety assurance, the international trade of seasoning oil of Zanthoxyli pericarpium has been restricted. The aim of developing this standard is to formulate the requirements for sensory, physicochemical, safety and label on seasoning oil of Zanthoxyli pericarpium, and describe the corresponding test methods. This standard can ensure the product quality, help realize hierarchical quality, scale, standardization production, and reduce the trade and communication barriers, so as to meet increasing demand of the international market for seasoning oil, then promote the commercialization and trade of seasoning oil of Zanthoxyli pericarpium. The consumption of dried Zanthoxyli pericarpium is increasing and there is no international standard for it. So an international standard is needed, which can be used as a reference for exporters and importers. Publishing such a standard helps to parties, producers and stakeholder, for better understanding about the specification of this spice. It helps to all for covering the needs of suppliers and stakeholders for international trade and it makes the business easier and safer for both parties.

Reference to the 31st meeting of ISO/TC 34/SC 7 “Spices, culinary herbs and condiments” held on 14- 15 December 20202, Resolution 505.