ISO 7928-2:2026

Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)

This document specifies the requirements of summer savory (Satureja hortensis Linnaeus) in the form of sprigs, and whole or broken leaves. It does not apply to winter savory (Satureja montana Linnaeus), which forms the subject of ISO 7928-1. Recommendations relating to storage and transport conditions are given in Annex A.

Sarriette — Spécifications — Partie 2: Sarriette des jardins (Satureja hortensis Linnaeus)

General Information

• Status: Published
• Publication Date: 26-Apr-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: 27-Apr-2026
• Due Date: 15-Apr-2026
• Completion Date: 27-Apr-2026

Relations

• Revises: ISO 7928-2:1991 - Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)
• Effective Date: 19-Oct-2024

Overview

ISO 7928-2:2026 sets out the international specification for summer savory (Satureja hortensis Linnaeus) in the form of sprigs and whole or broken leaves. This standard, developed by the International Organization for Standardization (ISO), provides requirements for the identity, quality, and handling of summer savory used as a spice or culinary herb in global food supply chains. It specifically excludes winter savory (Satureja montana Linnaeus), which is addressed in ISO 7928-1. ISO 7928-2 also recommends best practices for storage and transportation to ensure product quality and safety throughout distribution.

Key Topics

• Product Scope: Defines specifications for summer savory as sprigs and whole or broken leaves only.
• Quality Requirements:
  • Appearance: Dark green, lanceolate leaves, 30-35 mm in length.
  • Odour and Flavour: Characteristic, strong, aromatic, and hot, similar to carvacrol.
• Physical Requirements:
  • Must be free from animal-origin foreign matter.
  • Non-animal foreign matter should not exceed 0.5% by mass.
  • Extraneous plant matter limited to 1.0% by mass.
• Chemical Requirements:
  • Moisture content, total and acid-insoluble ash, and volatile oil content must comply with standardized limits.
  • Main volatile oil constituents include γ-terpinene, p-cymene, linalool, 1-terpinen-4-ol, and carvacrol.
• Labelling and Packaging:
  • Packaging must protect from moisture and light and prevent volatile loss.
  • Containers must be clearly marked with product type, producer, batch number, and relevant information.
• Sampling and Analysis:
  • Methods for representative sampling and preparation for testing as per referenced ISO standards.
• Storage and Transport Recommendations (Annex A):
  • Store in a dry, well-ventilated facility, protected from heat, sunlight, pests, and moisture.

Applications

ISO 7928-2 is essential for stakeholders throughout the food industry supply chain, including:

• Producers and Growers: Ensures harvested summer savory meets global food safety and quality expectations.
• Processors and Exporters: Supports consistent product quality for domestic and international trade.
• Food Manufacturers: Facilitates reliable ingredient sourcing for the production of seasonings, spice blends, and culinary herbs.
• Quality Assurance & Testing Labs: Provides standardized test methods for verifying compliance with industry specifications.
• Regulatory Authorities: Assists in the enforcement of safety and labeling regulations linked to international trade in herbs and spices.

Following this standard helps prevent contamination, ensures the authenticity of botanical material, and supports market access by meeting recognized international quality benchmarks for summer savory.

Related Standards

For comprehensive quality management and regulatory compliance, organizations may reference the following related ISO standards:

• ISO 7928-1: Savory – Specification – Part 1: Winter savory (Satureja montana Linnaeus)
• ISO 927: Spices and condiments – Determination of extraneous and foreign matter content
• ISO 928: Spices and condiments – Determination of total ash
• ISO 930: Spices and condiments – Determination of acid-insoluble ash
• ISO 939: Spices and condiments – Determination of moisture content
• ISO 948: Spices and condiments – Sampling
• ISO 565: Test sieves – Nominal sizes of openings
• ISO 2825: Spices and condiments – Preparation of a ground sample for analysis
• ISO 6571: Spices, condiments, and herbs – Determination of volatile oil content

By adhering to ISO 7928-2 and related standards, stakeholders enhance product integrity, build consumer trust, and meet regulatory requirements for summer savory in the global spice and herb market.

Standards Content (Sample)

International
Standard
ISO 7928-2
Second edition
Savory — Specification —
2026-04
Part 2:
Summer savory (Satureja hortensis
Linnaeus)
Sarriette — Spécifications —
Partie 2: Sarriette des jardins (Satureja hortensis Linnaeus)
Reference number
ISO 7928-2:2026(en)
© ISO 2026
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
ISO 7928-2:2026(en)
Contents  Page
Foreword .iv
1 Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Requirements . 3
4.1 General requirements .3
4.2 Odour and flavour .3
4.3 Physical requirements .3
4.3.1 Foreign matter from animals .3
4.3.2 Foreign matter from non-animals .3
4.3.3 Extraneous matter . .4
4.4 Chemical requirements . .4
4.5 Chromatographic requirements .4
5  Sampling . 4
6  Test methods . 4
7  Packaging and marking . 5
7.1 Packaging .5
7.2 Marking .5
Annex A (informative) Recommendations relating to storage and transport conditions . 6
Annex B (informative) Typical chromatograms . 7
Bibliography .11

iii
ISO 7928-2:2026(en)
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
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
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).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
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)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
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 7928-2:1991), which has been technically
revised.
The main changes are as follows:
— the normative references have been undated;
— the definitions of extraneous matter and foreign matter have been modified in accordance with ISO 927.
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 7928-2:2026(en)
Savory — Specification —
Part 2:
Summer savory (Satureja hortensis Linnaeus)
1 Scope
This document specifies the requirements of summer savory (Satureja hortensis Linnaeus) in the form of
sprigs, and whole or broken leaves.
It does not apply to winter savory (Satureja montana Linnaeus), which forms the subject of ISO 7928-1.
Recommendations relating to storage and transport conditions are given in Annex A.
2  Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 565, Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of
openings
ISO 927, Spices and condiments — De
...