ISO 5671:2023

Spices and condiments - Dried chive (Allium schoenoprasum L.), cut and ground - Specification

This document specifies requirements for dried chive (Allium schoenoprasum L., family Liliaceae) in cut and ground forms. It is also applicable to dehydrated chive, i.e. artificially dried chive. Recommendations relating to storage and transport conditions are given in Annex A.

Épices et condiments — Ciboulette séchée (Allium schoenoprasum L.), coupée et moulue — Spécifications

General Information

• Status: Published
• Publication Date: 15-May-2023
• 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: 16-May-2023
• Due Date: 23-Feb-2023
• Completion Date: 16-May-2023

Overview

ISO 5671:2023 defines the international standard specification for dried chive (Allium schoenoprasum L.), specifically in its cut and ground forms. This comprehensive standard aims to ensure the quality, safety, and consistency of dried chive products used globally in the spice and condiment industry. It also covers dehydrated chive that has been artificially dried.

The standard outlines essential requirements related to flavor, color, physical properties, chemical composition, and packaging to maintain the integrity of dried chive from production to delivery. It incorporates recommendations for optimal storage and transport to preserve product quality.

Key keywords: dried chive specification, ISO 5671, spice quality standards, Allium schoenoprasum, dried herbs, ground chive, food safety standards.

Key Topics

• Flavor and Odour: Requires dried chive to exhibit a mild, characteristic onion-like aroma and taste without any off or foreign odors such as earthy or decaying vegetable smells.

• Color: Specifies color requirements as light to relatively dark green, indicating freshness and proper drying practices.

• Fineness of Ground Product: Ground dried chive must be fine enough to pass through a 500 μm sieve to ensure uniformity and ease of use in culinary applications.

• Physical Requirements:

  • Must be free from animal foreign matter (rodents, insects, mites, larvae, etc.).
  • Non-animal foreign matter (stones, plastic, glass) must be less than 0.5% by mass.
  • Extraneous matter such as floral waste is limited to 0.5% by mass.

• Chemical Requirements:

  • Maximum moisture content of 8% to prevent microbial growth and ensure shelf stability.
  • Total ash (mineral content) must not exceed 15% on a dry basis.
  • Acid-insoluble ash limited to 0.5%, indicating minimal contamination by insoluble impurities.

• Sampling and Testing: Sampling follows ISO 948 and sample preparation complies with ISO 2825. Multiple ISO-specified test methods are prescribed for measuring foreign matter, ash content, moisture, and other parameters.

• Packaging and Marking:

  • Food-grade packaging, loosely packed and lined with paper to protect product integrity.
  • Clear labelling includes product name (botanical and form), producer details, batch number, shelf life, net weight, and reference to ISO 5671 when compliant.

• Storage and Transport (Annex A):

  • Recommendations to store dried chive in covered, ventilated, and dry premises away from sunlight, moisture, pests, and contamination.
  • Emphasis on controlling ventilation and fumigation using authorized products where necessary.
  • Protection from rain, heat, and cross-contamination during transport, especially at sea.

Applications

ISO 5671:2023 serves as a critical reference for:

• Spice producers and manufacturers ensuring consistent quality and safety of dried chive products.
• Food safety auditors and quality control professionals implementing rigorous testing and verification protocols.
• Importers and exporters facilitating international trade with assured conformity to global quality standards.
• Retailers and distributors maintaining product integrity from packaging to sale.
• Culinary industry and food service professionals requiring high-quality dried herbs with reliable flavor and physical characteristics.

The standard supports improved consumer confidence, reduces contamination risks, and fosters consistent product performance in culinary, food processing, and seasoning applications.

Related Standards

ISO 5671:2023 references multiple established ISO standards relevant to spices and condiments for sampling and analysis:

• ISO 927 – Determination of extraneous and foreign matter content in spices.
• ISO 928 – Determination of total ash in spices.
• ISO 930 – Determination of acid-insoluble ash.
• ISO 939 – Measurement of moisture content.
• ISO 948 – Sampling methodology for spices and condiments.
• ISO 2825 – Preparation of ground spice samples for analysis.

Together, these form an integrated framework for quality assurance in dried herbs and spices, supporting compliance with ISO 5671 specifications.

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By following ISO 5671:2023, stakeholders across the dried chive supply chain can ensure high product quality, safety, and consistency, meeting both regulatory and consumer expectations worldwide.

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 5671
First edition
2023-05
Spices and condiments — Dried chive
(Allium schoenoprasum L.), cut and
ground — Specification
Épices et condiments — Ciboulette séchée (Allium schoenoprasum
L.), coupée et moulue — Spécifications
Reference number
© ISO 2023
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.
ISO copyright office
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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 Colour . 2
4.3 Fineness of ground dried chive . 2
4.4 Physical requirements . 2
4.4.1 Foreign matter from animals . 2
4.4.2 Foreign matter from non-animals . 2
4.4.3 Extraneous matter . . 2
4.5 Chemical requirements . . 3
5 Sampling . 3
6 Test methods . 3
7 Packaging and marking . 3
7.1 Packaging . 3
7.2 Marking . 3
Annex A (informative) Recommendations relating to storage and transport conditions .4
iii
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