ISO 20377:2018

Dried parsley (Petroselinum crispum) - Specification

This document specifies requirements for dried parsley (Petroselinum crispum, synonyms: Petroselinum hortense, Petroselinum sativum, Apium petroselinum) in whole, cut leaves or rubbed (ground) form. The term "dried parsley" includes dehydrated parsley, i.e. artificially dried parsley. Recommendations relating to storage and transport conditions are given in Annex A.

Persil séché (Petroselinum crispum) — Spécifications

General Information

• Status: Published
• Publication Date: 25-Sep-2018
• 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: 9093 - International Standard confirmed
• Start Date: 08-Nov-2024
• Completion Date: 13-Dec-2025

Overview

ISO 20377:2018 specifies the requirements for dried parsley (Petroselinum crispum) in its various forms including whole, cut leaves, or rubbed (ground). This international standard covers both naturally and artificially dehydrated parsley, ensuring consistent quality and safety for culinary and commercial use. It establishes guidelines on specifications such as odour, flavour, chemical composition, purity, packaging, and storage, promoting uniformity in the dried parsley market worldwide.

Developed by ISO Technical Committee ISO/TC 34, Subcommittee SC 7 (Spices, culinary herbs and condiments), this document enhances trade reliability and consumer confidence in dried parsley products.

Key Topics

• Product Description: Specifies that dried parsley includes whole, cut, broken, rubbed, or ground leaves of a single cultivar of Petroselinum crispum, with synonyms such as Petroselinum hortense and Petroselinum sativum.

• Quality Requirements:

  • Odour and Flavour: Must have a strong characteristic parsley aroma and taste without any earthy, decayed, or foreign odours.
  • Foreign Matter: Free from foreign matter and allows no more than 1.0% extraneous matter (e.g., yellow or brown leaves, crushed stalks).
  • Insect and Pest Contamination: The product must be free from live insects, pests, fungi, algae, and rodent contamination.
  • Colour: Should range from light to relatively dark green.
  • Fineness of Ground Parsley: Ground parsley must pass through a 500 μm sieve.

• Chemical Requirements: Established maximum moisture (8.0%), total ash (14.5%), acid-insoluble ash (1.5%), and crude fibre (9.0%) content, along with minimum volatile oil content, to ensure product integrity.

• Sampling and Testing: Sampling follows ISO 948, while testing methods cover moisture, ash, fibre, and volatile oils in accordance with referenced ISO testing standards.

• Packaging and Labelling:

  • Packaged in air-impermeable, clean, and moisture-protective containers (e.g., plywood, fibreboard).
  • Marking must include product name, botanical name, producer details, batch number, harvest date, shelf life, net weight, and relevant ISO references.

• Storage and Transportation Recommendations (Annex A): Advises keeping containers in covered, dry storage away from sunlight, moisture, heat, and odours. It emphasizes pest control and proper ventilation, with fumigation as needed in compliance with importing country regulations.

Applications

ISO 20377:2018 is essential for:

• Food Manufacturers and Processors: Ensuring dried parsley meets quality and safety standards for use in seasoning blends, pre-packaged foods, and ready-to-eat meals.

• Herb Suppliers and Distributors: Facilitating consistent quality control and labelling compliance across supply chains.

• Quality Assurance Professionals: Providing standardized methods for testing parsley's chemical and physical attributes to maintain product integrity.

• Regulatory Authorities: Offering a clear benchmark for import/export inspection and certification of dried parsley products.

• Culinary and Foodservice Industry: Guaranteeing a predictable flavour profile and product appearance in dried parsley used in kitchens worldwide.

Related Standards

ISO 20377:2018 references and supports harmonization with various other ISO standards related to spices and herbs, including:

• ISO 927 – Determination of extraneous and foreign matter in spices and condiments.
• ISO 928 – Determination of total ash content.
• ISO 930 – Determination of acid-insoluble ash content.
• ISO 939 – Moisture content determination by entrainment method.
• ISO 948 – Sampling procedures for spices and condiments.
• ISO 2825 – Preparation of ground samples for analysis.
• ISO 5498 – Determination of crude fibre content.
• ISO 6571 – Determination of volatile oil content using hydrodistillation.

By aligning with these standards, ISO 20377:2018 streamlines quality control processes and enhances international trade compliance for dried parsley products.

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Keywords: ISO 20377, dried parsley specification, Petroselinum crispum, dried herb standards, spice quality standards, dried parsley packaging, parsley moisture requirements, dried herb sampling, spice contamination limits, dried parsley storage guidelines.

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD
First edition
2018-09
Dried parsley (Petroselinum
crispum) — Specification
Persil séché (Petroselinum crispum) —
Spécifications
Reference number ISO
20377:2018(E)
©
ISO 2018
© ISO 2018
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
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ii © ISO 2018 – All rights reserved

Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3  Terms and definitions . 1
4 Description . 1
4.1 Dried parsley . 1
4.2 Foreign matter and extraneous matter . 1
5 Requirements . 2
5.1 Odour and flavour . 2
5.2 Insects, pests, etc. . 2
5.3 Foreign matter . 2
5.4 Extraneous matter . 2
5.5 Colour . 2
5.6 Fineness of ground dried parsley . 2
5.7 Chemical requirements. 2
6 Sampling . 2
7 Method of test . 3
8 Packaging and marking . 3
8.1 Packaging . 3
8.2 Marking . 3
Annex A (informative) Recommendations relating to storage and transport condition .4
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