ISO 24052:2022
(Main)Spices and condiments — Dried sumac — Specification
Spices and condiments — Dried sumac — Specification
This document specifies requirements for rubbed form of dried sumac (Rhus coriaria, family Anacardiaceae). Recommendations relating to storage and transport conditions are given in Annex A.
Épices et condiments — Sumac séché — Spécifications
General Information
Standards Content (Sample)
INTERNATIONAL ISO
STANDARD 24052
First edition
2022-05
Spices and condiments — Dried sumac
— Specification
Épices et condiments — Sumac séché — Spécifications
Reference number
ISO 24052:2022(E)
© ISO 2022
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ISO 24052:2022(E)
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© ISO 2022
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ISO 24052:2022(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Odour and flavour . 2
4.2 Colour . 2
4.3 Fineness of dried sumac . 2
4.4 Physical and chemical requirements . 2
5 Sampling . 2
6 Method of test . 2
7 Packaging and marketing . 2
7.1 Packaging . 2
7.2 Marking . 2
Annex A (informative) Recommendations relating to storage and transport conditions .4
Annex B (normative) Detection and identification of artificial, water-soluble acidic
colorants — Thin layer chromatography method (TLCM). 5
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ISO 24052:2022(E)
Foreword
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bodies (ISO member bodies). The work of preparing International Standards is normally carried out
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electrotechnical standardization.
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described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
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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.
Any feedback or questions on this document should be directed to the user’s national standards body. A
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INTERNATIONAL STANDARD ISO 24052:2022(E)
Spices and condiments — Dried sumac — Specification
1 Scope
This document specifies requirements for rubbed form of dried sumac (Rhus coriaria, family
Anacardiaceae).
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 927, Spices and condiments — Determination of extraneous matter 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 2825, Spices and condiments — Preparation of a ground sample for analysis
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
sumac
shrub or small tree belonging to the Anacardiaceae family
Note 1 to entry: Sumac can reach a height of 1 m to 5 m. The leaves are spirally arranged; they are usually pinnately
compound, though some species have trifoliate or simple leaves. There are two kinds of sumac according to the
area of cultivation: red and brown sumac.
Note 2 to entry: The flowers are in dense panicles or spikes 20 cm to 25 cm long. Each flower is very small, and
greenish, creamy white or red in colour, with five petals. The fruits form dense clusters of reddish drupes called
“sumac bobs”.
3.2
dried sumac
powder obtained by drying fruits from dense clusters of reddish drupes of Rhus coriaria of the
Anacardiaceae family
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ISO 24052:2022(E)
4 Requirements
4.1 Odour and flavour
Dried sumac shall have a characteristic odour and flavour. It shall be free from mustiness and other
foreign flavours.
4.2 Colour
The colour of dried sumac is red to brown. It shall be free from added colour.
4.3 Fineness of dried sumac
Dried sumac shall pass completely through a sieve of nominal aperture size 2 000 μm.
4.4 Physical and chemical requirements
Table 1 — Physical and chemical requirements for dried sumac
Characteristic Requirements Method of test
Moisture content (% mass fraction), max. 10,0 ISO 939
Total ash (% mass fraction) on dry basis, max. 13 ISO 928
Acid insoluble ash (% mass fraction), on dry basis, max. 1,5 ISO 930
Added colours (natural and artificial) Absent Annex B
Foreign matter Absent ISO 927
Extraneous matter (% mass fraction), on dry basis, max. 0,2 ISO 927
5 Sampling
Sample the dried sumac by the method specified in ISO 948. Sample preparation shall be in accordance
with ISO 2825.
6 Method of test
Samples of dried sumac shall be tested for conformity to the requirements of this document by the test
methods referred to in Table 1.
7 Packaging and marketing
7.1 Packaging
Dried sumac shall be packed in rigid, sealed, clean and sound containers made of material which cannot
affect the product quality and which protects it from env
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