ISO 7926:2026

Dehydrated tarragon (Artemisia dracunculus Linnaeus), whole, cut leaves and powder — Specification

This document specifies the requirements for dehydrated tarragon (Artemisia dracunculus Linnaeus) (methylchavicol type; also called “estragole -type tarragon”) in the form of whole or cut leaves and powder. It does not apply to the elemicin-sabinene-type tarragon. Recommendations relating to storage and transport conditions are given in Annex A.

Estragon déshydraté (Artemisia dracunculus Linnaeus), feuilles entières ou coupées, ou en poudre — Spécifications

General Information

• Status: Published
• Publication Date: 25-Jun-2026
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 6060 - International Standard published
• Start Date: 26-Jun-2026
• Due Date: 15-Oct-2027
• Completion Date: 26-Jun-2026

Relations

• Revises: ISO 7926:1991 - Dehydrated tarragon (Artemisia dracunculus Linnaeus) — Specification
• Effective Date: 19-Oct-2024

Overview

ISO 7926:2026 establishes the international specification for dehydrated tarragon (Artemisia dracunculus Linnaeus), focusing on the methylchavicol (estragole-type) variety. Covering whole leaves, cut leaves, and powder forms, this standard details requirements for flavour, odour, physical characteristics (such as the absence of foreign or extraneous matter), as well as chemical and chromatographic properties. The document also outlines procedures for sampling, testing, packing, marking, storage, and transport. ISO 7926:2026 is a practical reference for producers, traders, processors, quality control professionals, and regulatory agencies overseeing the quality of tarragon for commercial, culinary, and industrial use.

Key Topics

• Product Definition: Specifies only methylchavicol-type (estragole-type) dehydrated tarragon and excludes elemicin-sabinene-type (Russian-type) tarragon.
• Sensory Requirements:
  • Must possess a typical aromatic and aniseed-like flavour and odour, free from mustiness and foreign smells.
• Physical Requirements:
  • Strict limits on animal-origin foreign matter (excreta, insects, larvae, moulds).
  • Non-animal-origin foreign material is restricted to a maximum of 0.5%.
  • Controls on extraneous plant matter as per detailed tables.
• Chemical Quality:
  • Acceptable moisture, ash, and acid-insoluble ash content to maintain product stability and purity.
  • Requirements for volatile oil content, critical for tarragon’s aroma and essential oil industry applications.
• Chromatographic Profile:
  • Specifies the main volatile constituents using gas chromatography, targeting authentic methylchavicol-type tarragon.
• Sampling and Testing:
  • Refers to standardized ISO methods for consistent and reliable laboratory analysis.
• Packing and Marking:
  • Mandates air-impermeable, protective packaging with clear, standardized labeling to enable traceability.

Applications

Implementing ISO 7926:2026 ensures high-quality, food-safe dehydrated tarragon for a range of uses:

• Food Production: Assures buyers (food manufacturers, wholesalers, retailers) of the consistent quality and safety of whole, cut, and powdered tarragon in food products and condiments.
• Herb and Spice Trade: Facilitates trade by providing internationally recognized specifications, reducing disputes, and aiding regulatory compliance.
• Quality Assurance: Provides a benchmark for producers and processors for internal quality control, hygiene, and labelling practices.
• Export/Import Compliance: Helps exporters and importers meet quality and safety requirements critical for accessing global markets.
• Culinary and Industrial Use: Supports manufacturers of spice blends, processed foods, and herbal preparations by clearly defining product characteristics.
• Regulatory Oversight: Enables authorities to enforce safety, labelling, and quality standards in the spice and herb industry.

Related Standards

ISO 7926:2026 references several key international spice and herb standards to ensure comprehensive quality control:

• ISO 565: Test sieves - Metal wire cloth, perforated plates, and nominal opening sizes.
• ISO 927: Determination of extraneous and foreign matter content in spices and condiments.
• ISO 928: Determination of total ash.
• ISO 930: Determination of acid-insoluble ash.
• ISO 939: Determination of moisture content.
• ISO 948: Sampling methods for spices and condiments.
• ISO 2825: Preparation of ground samples for analysis.
• ISO 6571: Determination of volatile oil content by hydrodistillation.

By aligning with ISO 7926:2026 and the associated standards, businesses and regulatory authorities can ensure the purity, safety, and marketability of dehydrated tarragon worldwide.

Standards Content (Sample)

International
Standard
ISO 7926
Second edition
Dehydrated tarragon (Artemisia
2026-06
dracunculus Linnaeus), whole, cut
leaves and powder — Specification
Estragon déshydraté (Artemisia dracunculus Linnaeus), feuilles
entières ou coupées, ou en poudre — Spécifications
Reference number
© ISO 2026
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Published in Switzerland
ii
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Flavour and odour .2
4.2 Physical requirements .2
4.2.1 Foreign matter from animals .2
4.2.2 Foreign matter from non-animals .2
4.2.3 Extraneous matter . . .3
4.3 Chemical requirements . .3
4.4 Chromatographic requirements .3
5 Sampling . 3
6 Test methods . 3
7 Packing and marking . 3
7.1 Packing .3
7.2 Marking .4
Annex A (informative) Recommendations relating to storage and transport condition . 5
Annex B (informative) Chromatogram . 6
Annex C (normative) Microscopic examination of the fragments of the dried leaves of tarragon . 7

iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
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with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
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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 not received notice of (a)
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Any trade name used in this document is information given for the convenience of users and does not
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For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This second edition cancels and replaces the first edition (ISO 7926:1991), which has been technically
revised.
The main changes are as follows:
— the normative references have been updated;
— the limit of moisture content in sun dried powdered tarragon has been decreased;
— the limit of total ash content has been increased;
— the “best before date” has been added in 7.2.
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.

iv
International Standard ISO 7926:2026(en)
Dehydrated tarragon (Artemisia dracunculus Linnaeus),
whole, cut leaves and powder — Specification
1 Scope
This document specifies the requirements for dehydrated tarragon (Artemisia dracunculus Linnaeus)
(methylchavicol type; also called “estragole -type tarragon”) in the form of whole or cut leaves and powder.
It does not apply to the elemicin-sabinene-type tarragon.
Recommendations relating to storage and transport conditions are given in Annex A.
2 Normat
...