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: Dehydrated Tarragon (Artemisia dracunculus Linnaeus) - Specification is the international standard that defines the specifications for dehydrated tarragon, specifically the methylchavicol (estragole) type, known commonly as French tarragon. This standard covers tarragon offered in whole or cut leaves and powder forms and excludes the Russian tarragon (elemicin-sabinene type).

The document, developed by ISO Technical Committee 34/SC 7, outlines essential quality, purity, and identification requirements to ensure the consistency, safety, and authenticity of dehydrated tarragon used in the food industry. The standard also provides guidance on storage, transport, testing methods, packing, and labelling to support supply chain integrity and product traceability.

Key Topics

• Product Scope: Applies exclusively to French tarragon (Artemisia dracunculus, methylchavicol type) in whole, cut leaves, or powder forms.
• Sensory and Physical Requirements:
  • Distinct aromatic, anise-like odour and pungent flavour, free from mustiness or foreign taint
  • Visual purity: absence of animal foreign matter (insects, excreta) and minimal (<0.5%) non-animal foreign matter
  • Strict controls on extraneous plant matter
• Chemical Requirements:
  • Maximum moisture content (with values based on drying method)
  • Limits on total ash and acid-insoluble ash to verify purity
  • Minimum volatile oil content (key for flavour quality)
• Chromatographic Identification: Confirms presence of characteristic volatile compounds, supporting authenticity.
• Sampling & Testing: Refers to ISO methods for sampling, ash, moisture, volatile oil content, and microscopic identification.
• Packing and Marking:
  • Requirements for containers to protect product from light, air, and moisture
  • Mandatory labelling (product type, producer details, origin, shelf life, batch information, reference to the ISO standard)
• Storage and Transport: Annexed recommendations for optimal conditions to prevent spoilage and maintain tarragon quality during warehousing and shipping.

Applications

Implementing ISO 7926 ensures the quality and safety of dehydrated tarragon in international trade, food manufacturing, and retail. Key practical benefits and uses include:

• Quality Assurance: Manufacturers and suppliers can guarantee that their tarragon meets internationally agreed specifications, increasing customer trust and reducing the risk of product rejection.
• Regulatory Compliance: Meets requirements of import and health authorities, supporting cross-border trade and food control measures.
• Supply Chain Consistency: Helps establishments and retailers consistently source authentic French tarragon, minimizing adulteration with inferior or incorrect botanical types.
• Food Industry Integration: Used by spice processors, ingredient manufacturers, and commercial kitchens in formulations for meats, sauces, dressings, and gourmet spice blends.
• Traceability and Labelling: Improved consumer information and streamlined product recalls, thanks to precise labelling and batch tracking requirements.

Related Standards

ISO 7926 references several essential ISO standards for testing and analysis in the spice and herb industry:

• ISO 565: Test sieves - nominal sizes of openings
• ISO 927: Determination of extraneous and foreign matter 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 procedures
• ISO 2825: Preparation of ground samples for analysis
• ISO 6571: Determination of volatile oil content (by hydrodistillation)

These harmonized methods promote accuracy and reliability in quality control throughout the tarragon supply chain.

By aligning with ISO standards like ISO 7926, organizations demonstrate commitment to quality, food safety, and best practices in the international spice trade.

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
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
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or ISO’s member body in the country of the requester.
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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
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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
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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
...