EN ISO 6465:2009

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)

ISO 6465:2009 specifies requirements for fruits of cumin (Cuminum cyminum L.). Recommendations relating to storage and transport conditions are also given.

Gewürze - Kreuzkümmel (Cuminum cyminum L.) - Spezifikation (ISO 6465:2009)

Diese Internationale Norm legt die Anforderungen an Früchte1) von Kreuzkümmel (Cuminum cyminum L.) fest.
Empfehlungen in Bezug auf Lagerung und Transportbedingungen werden im Anhang A gegeben.

Épices - Cumin (Cuminum cyminum L.) - Spécifications (ISO 6465:2009)

L'ISO 6465:2009 spécifie les exigences applicables aux fruits du cumin (Cuminum cyminum L.). Des recommandations relatives aux conditions de stockage et de transport sont également données.

Začimbe - Kumina (Cuminum cyminum L.) - Specifikacija (ISO 6465:2009)

General Information

• Status: Published
• Publication Date: 30-Jun-2009
• Withdrawal Date: 30-Jan-2010
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: CEN/SS C01 - Food products
• Drafting Committee: CEN/SS C01 - Food products
• Current Stage: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 01-Jul-2009
• Due Date: 22-Sep-2009
• Completion Date: 01-Jul-2009
• Ref Project: SIST EN ISO 6465:2009 - Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)

Overview

EN ISO 6465:2009 - Spices: Cumin (Cuminum cyminum L.) - Specification is a CEN-endorsed ISO standard that defines quality, safety and labelling requirements for whole and ground cumin fruits. The standard covers product description, classification into grades, chemical and microbiological limits, sampling and test methods, and recommendations for storage and transport (Annex A). Keywords: EN ISO 6465:2009, cumin specification, Cuminum cyminum, spice standard, cumin quality.

Key topics and technical requirements

• Scope and product definition: Applies to the fruits of Cuminum cyminum L.; ground cumin is defined as the dried, ground mature fruit.
• Organoleptic requirements: Characteristic aromatic flavour; must be free of mustiness.
• Freedom from contaminants: Whole and ground cumin shall be free from living insects, visible dead insects, moulds and rodent contamination; no added colouring or harmful substances.
• Grades and physical limits: Cumin can be classified by origin and into three grades (I, II, III) based on damaged/defective fruits and extraneous/foreign/insect-damaged matter. Example limits from Table 1: Grade I - damaged fruits ≤ 1% (mass fraction); Grade II ≤ 2%; Grade III ≤ 3%; extraneous matter and insect-damaged matter limits are specified per grade.
• Chemical composition (Table 2) - values are given per grade (I, II, III) and for ground cumin:
  • Moisture content (max): Grade I 9%, II 10%, III 12%; ground cumin 12% (ISO 939).
  • Total ash (dry basis, max): I 8.5%, II 10%, III 12%; ground 9.5% (ISO 928).
  • Acid‑insoluble ash (dry basis, max): I 1.5%, II 3%, III 4%; ground 1.5% (ISO 930).
  • Non‑volatile ether extract (dry basis, min): I & II 15%, III 12%; ground 15% (ISO 1108).
  • Volatile oil (ml/100 g dry basis, min): I 2.0, II 1.5, III 1.5; ground 1.3 (ISO 6571).
• Microbiological safety: Salmonella - absent in 25 g (ISO 6579).
• Sampling and test methods: Sampling per ISO 948; ground sample preparation per ISO 2825; referenced test methods listed in the standard (ISO 927, 928, 930, 939, 948, 1108, 6571, 6579, etc.).
• Packing & marking: Clean, dry containers that do not affect product; labels must include product name, producer/packer, batch code, grade, net mass, producing country, shelf‑life, year of harvest (if known) and the standard reference.

Applications and who uses it

• Producers and packers: Product specification, quality control and labelling compliance.
• Spice traders and buyers: Procurement specifications and grade verification.
• Testing laboratories: Conformance testing using ISO methods referenced in the standard.
• Regulators and food safety auditors: Enforcement of microbiological and compositional limits.
• Logistics and storage managers: Follow Annex A recommendations to protect volatile oil and prevent contamination during storage and transport.

Related standards

Normative references within EN ISO 6465:2009 include ISO 927, ISO 928, ISO 930, ISO 939, ISO 948, ISO 1108, ISO 2825, ISO 6571 and ISO 6579 - all relevant for sampling, compositional and microbiological testing of spices.

For compliance, quality assurance and accurate labelling of cumin (Cuminum cyminum), EN ISO 6465:2009 is the authoritative specification for European and international trade.

Standards Content (Sample)

SLOVENSKI STANDARD
01-december-2009
=DþLPEH.XPLQD&XPLQXPF\PLQXP/6SHFLILNDFLMD,62
Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
Gewürze - Kreuzkümmel (Cuminum cyminum L.) - Spezifikation (ISO 6465:2009)
Épices - Cumin (Cuminum cyminum L.) - Spécifications (ISO 6465:2009)
Ta slovenski standard je istoveten z: EN ISO 6465:2009
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 6465
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2009
ICS 67.220.10
English Version
Spices - Cumin (Cuminum cyminum L.) - Specification (ISO
6465:2009)
Épices - Cumin (Cuminum cyminum L.) - Spécifications Gewürze - Kreuzkümmel (Cuminum cyminum L.) -
(ISO 6465:2009) Spezifikation (ISO 6465:2009)
This European Standard was approved by CEN on 27 June 2009.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2009 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6465:2009: E
worldwide for CEN national Members.

Contents Page
Foreword .3

Foreword
This document (EN ISO 6465:2009) has been prepared by Technical Committee ISO/TC 34 "Agricultural food
products".
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by January 2010, and conflicting national standards shall be withdrawn at
the latest by January 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 6465:2009 has been approved by CEN as a EN ISO 6465:2009 without any modification.

INTERNATIONAL ISO
STANDARD 6465
Second edition
2009-07-01
Spices — Cumin (Cuminum
cyminum L.) — Specification
Épices — Cumin (Cuminum cyminum L.) — Spécifications

Reference number
ISO 6465:2009(E)
©
ISO 2009
ISO 6465:2009(E)
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ISO 6465:2009(E)
Foreword
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