The document specifies a method for the determination of total ash and acid-insoluble ash from spices and condiments. Destruction of organic matter by heating the test portion in contact with air to constant mass at a temperature of (550 ?25)?to determinate the total ash. Treatment of the total ash, obtained as described, with hydrochloric acid, heating, filtration and weighing of the residue to determinate the acid-insoluble ash.