ISO 2255:1996

Coriander (Coriandrum sativum L.), whole or ground (powdered) - Specification

Specifies the requirements for coriander (Coriandrum sativum L.), in the whole and ground (powdered) forms. Recommendations relating to storage and transport conditions are given in annex A.

Coriandre (Coriandrum sativum L.) entière et coriandre en poudre — Spécifications

La présente Norme internationale fixe les spécifications de la coriandre (Coriandrum sativum L.), entière et de la coriandre en poudre. Des recommandations relatives aux conditions d'entreposage et de transport sont données en annexe A.

Koriander (Coriandrum sativum L.), v zrnu ali mleti (v prahu) - Specifikacija

General Information

• Status: Published
• Publication Date: 17-Apr-1996
• 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: 9092 - International Standard to be revised
• Start Date: 20-Sep-2024
• Completion Date: 13-Dec-2025
• Ref Project: SIST ISO 2255:1997 - Coriander (Coriandrum sativum L.), whole or ground (powdered) -- Specification

Relations

• Revises: ISO 2255:1980 - Coriander, whole or ground (Powdered) - Specification
• Effective Date: 15-Apr-2008

Overview

ISO 2255:1996 is an international standard developed by the International Organization for Standardization (ISO) specifying the quality requirements for coriander (Coriandrum sativum L.), both whole and ground (powdered) forms. This standard ensures uniformity and quality in coriander used globally, supporting consistency in agricultural, culinary, and commercial practices. It details classification criteria, physical and chemical parameters, sampling methods, packaging, marking, and recommended storage and transport conditions.

Key Topics

• Scope and Applicability
  ISO 2255:1996 applies to coriander seeds, whole or ground, defining quality attributes for commercial and industrial purposes.

• Classification of Coriander

  • Whole coriander is categorized into three quality classes based on the presence of foreign matter, damaged, discolored, immature, wrinkled, or insect-affected seeds.
  • In addition, whole coriander is divided into two groups (A and B) according to essential oil content, a critical factor affecting flavor and aroma quality.

• Physical and Chemical Requirements

  • Appearance: Whole coriander seeds should range from yellow-brown to light brown, spherical to elliptical, sized 2–6 mm in diameter.
  • Purity: Limits on foreign matter, cracked seeds, and damaged seeds ensure product integrity. The coriander powder must be free from artificial colorants, bleaching agents, and preservatives.
  • Organoleptic Quality: Coriander should possess characteristic aromatic odor and flavor, without mustiness or off-odors.
  • Moisture Content: Maximum moisture content specified to prevent spoilage.
  • Essential Oils: Minimum essential oil content is established to guarantee potency and aroma quality.
  • Ash Content: Limits on total and acid-insoluble ash ensure purity.
  • Insect and Mold Absence: Seeds must be free from live insects, mold, rodent contamination, and visible insect damage.

• Sampling and Testing Methods
  Sampling must be conducted according to ISO 948 to ensure representative quality assessment. Testing includes physical inspections and chemical analyses conducted per referenced ISO testing methods.

• Packaging and Labeling Requirements
  Coriander must be packaged in hygienic, non-reactive materials that protect against moisture and contamination. Packaging should comply with national environmental regulations.
  Essential label information includes:

  • Product name and type
  • Producer/packer details
  • Batch or lot number
  • Net weight
  • Country of origin
  • Harvest and packaging dates (if known)
  • Reference to ISO 2255:1996 standard

• Storage and Transport Recommendations (Annex A)
  Proper storage in covered, dry, odor-free warehouses with ventilation is critical. Coriander should be protected from heat, moisture, pests, and contamination during storage and transport to maintain quality.

Applications

Adoption of ISO 2255:1996 benefits a broad range of stakeholders:

• Agricultural Producers and Traders use this standard to ensure their coriander crops meet international quality criteria, improving marketability and export potential.

• Food Manufacturers and Spice Processors rely on these specifications to source coriander that meets flavor, aroma, and safety standards, crucial for product consistency.

• Quality Control Laboratories implement the sampling and testing methods for batch certification, quality assurance, and regulatory compliance.

• Distributors and Retailers benefit from clear labeling and packaging requirements that inform customers and preserve product integrity.

• Regulatory Authorities adopt the standard to enforce quality controls and food safety in domestic and international trade.

Related Standards

ISO 2255:1996 references and aligns with other ISO standards concerning spices and botanical products, including:

• ISO 948 – Spices – Sampling methods
• ISO 1208 – Spices – Determination of extraneous matter
• ISO 6571 – Spices, herbs – Essential oil content determination
• ISO 927 – Spices – Determination of extraneous matter
• ISO 928 and 930 – Spices – Ash content determination
• ISO 939 – Spices – Determination of moisture content

These interrelated standards set comprehensive guidelines for the quality evaluation and testing of spices, ensuring harmonized practices worldwide.

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Keywords: ISO 2255:1996, coriander standard, Coriandrum sativum L., coriander specifications, whole coriander, powdered coriander, spice quality, spice classification, essential oils, food safety, spice packaging, spice storage, spice transport, international spice standards.

Standards Content (Sample)

SLOVENSKI STANDARD
01-junij-1997
Koriander (Coriandrum sativum L.), v zrnu ali mleti (v prahu) - Specifikacija
Coriander (Coriandrum sativum L.), whole or ground (powdered) -- Specification
Coriandre (Coriandrum sativum L.) entière et coriandre en poudre -- Spécifications
Ta slovenski standard je istoveten z: ISO 2255:1996
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL
STANDARD
Second edition
1996-04-15
Coriander (Coriandrum sativum L.), whole
or ground (powdered) - Specification
Coriandre (Coriandrum sativum L.) entihe et toriandre en poudre -
Spbifica tions
Reference number
ISO 2255: 1996(E)
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. Esch 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.
Draft International Standards adopted by the technical committees are
circulated to the member bodies for voting. Publication as an International
Standard requires approval by at least 75 % of the member bodies casting
a vote.
International Standard ISO 2255 was prepared by Technical Committee
lSO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and
condimen ts.
This second edition cancels and replaces the first edition
(ISO 2255:1980), which has been technically revised.
Annex A of this International Standard is for information only.
0 ISO 1996
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronie or mechanical, including photocopying and
microfilm, without Permission in writing from the publisher.
lnternationa ,I Organization for Standardization
Case Pastal e 56 l CH-121 1 Geneve 20 l Switzerland
Printed in Switzerland
ii
ISO 2255: 1996(E)
INTERNATIONAL STANDARD 0 ISO
Coriander (Coriandmm satr ’wm L.), whole or ground
- Specification
(powdered)
ISO 6571:1984, Spices, condiments and herbs -
1 Scope
Determination of vola tile oil con ten t.
This International Standard specifies the requirements
for toriander (Coriandrum sativum L.), in the whole
3 Description
and ground (powdered) forms.
Coriander is the dried mature fruit of Coriandrum
Recommendations relating to storage and transport
sativum L. The colour of the fruit is yellowish brown
conditions are given in annex A.
to light brown and the shape is generally spherical to
elliptical, measuring about 2 mm to 6 mm in diameter.
2 Normative references
4 Requirements
The following Standards contain provisions which,
through reference in this text, constitute provisions
4.1 Grades
of this International Standard. At the time of publi-
cation, the editions indicated were valid. All Standards
On the basis of the presence of extraneous matter,
are subject to revision, and Parties to agreements
Split fruits, and damaged, discoloured, immature,
based on this International Standard are encouraged
shrivelled and weevilled fruits, whole toriander shall
to investigate the possibility of applying the most re-
be graded in three grades (Grades 1, 2 and 3).
cent editions of the Standards indicated below.
Members of IEC and ISO maintain registers of cur-
rently valid International Standards. 4.2 Classification of whole toriander
ISO 927:1982, Spices and condiments - Determi- Whole toriander fruits shall be classified into two
nation of extraneous matter content. groups, A and B, according to the volatile oil content.
ISO 928:~l), Spices and condiments - Determi-
4.3 Odour and flavour
nation of total ash.
Coriander, either whole or ground (powdered), shall
I so 930:-21, Spices and condiments - Determi-
have a typical aroma and flavour characteristic of the
nation of acid-insoluble ash.
spiee. lt shall be free from musty odour.
ISO 939:1980, Spices and condiments - Determi-
4.4 Freedom from moulds, insects, etc.
nation of moisture tonten t - En trainment method.
Coriander, whole or ground (powdered), shall be free
ISO 948: 1980, Spices an
...

INTERNATIONAL
STANDARD
Second edition
1996-04-15
Coriander (Coriandrum sativum L.), whole
or ground (powdered) - Specification
Coriandre (Coriandrum sativum L.) entihe et toriandre en poudre -
Spbifica tions
Reference number
ISO 2255: 1996(E)
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. Esch 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.
Draft International Standards adopted by the technical committees are
circulated to the member bodies for voting. Publication as an International
Standard requires approval by at least 75 % of the member bodies casting
a vote.
International Standard ISO 2255 was prepared by Technical Committee
lSO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and
condimen ts.
This second edition cancels and replaces the first edition
(ISO 2255:1980), which has been technically revised.
Annex A of this International Standard is for information only.
0 ISO 1996
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronie or mechanical, including photocopying and
microfilm, without Permission in writing from the publisher.
lnternationa ,I Organization for Standardization
Case Pastal e 56 l CH-121 1 Geneve 20 l Switzerland
Printed in Switzerland
ii
ISO 2255: 1996(E)
INTERNATIONAL STANDARD 0 ISO
Coriander (Coriandmm satr ’wm L.), whole or ground
- Specification
(powdered)
ISO 6571:1984, Spices, condiments and herbs -
1 Scope
Determination of vola tile oil con ten t.
This International Standard specifies the requirements
for toriander (Coriandrum sativum L.), in the whole
3 Description
and ground (powdered) forms.
Coriander is the dried mature fruit of Coriandrum
Recommendations relating to storage and transport
sativum L. The colour of the fruit is yellowish brown
conditions are given in annex A.
to light brown and the shape is generally spherical to
elliptical, measuring about 2 mm to 6 mm in diameter.
2 Normative references
4 Requirements
The following Standards contain provisions which,
through reference in this text, constitute provisions
4.1 Grades
of this International Standard. At the time of publi-
cation, the editions indicated were valid. All Standards
On the basis of the presence of extraneous matter,
are subject to revision, and Parties to agreements
Split fruits, and damaged, discoloured, immature,
based on this International Standard are encouraged
shrivelled and weevilled fruits, whole toriander shall
to investigate the possibility of applying the most re-
be graded in three grades (Grades 1, 2 and 3).
cent editions of the Standards indicated below.
Members of IEC and ISO maintain registers of cur-
rently valid International Standards. 4.2 Classification of whole toriander
ISO 927:1982, Spices and condiments - Determi- Whole toriander fruits shall be classified into two
nation of extraneous matter content. groups, A and B, according to the volatile oil content.
ISO 928:~l), Spices and condiments - Determi-
4.3 Odour and flavour
nation of total ash.
Coriander, either whole or ground (powdered), shall
I so 930:-21, Spices and condiments - Determi-
have a typical aroma and flavour characteristic of the
nation of acid-insoluble ash.
spiee. lt shall be free from musty odour.
ISO 939:1980, Spices and condiments - Determi-
4.4 Freedom from moulds, insects, etc.
nation of moisture tonten t - En trainment method.
Coriander, whole or ground (powdered), shall be free
ISO 948: 1980, Spices and condiments - Sampling.
from living insects, and shall be practically free from
moulds, dead insects, insect fragments and rodent
ISO 1208:1982, Spices and condiments - Determi-
contamination visible to the naked eye (corrected, if
nation of filth.
1) To be published. (Revision of ISO 928:1980)
2) To be published. (Revision of ISO 930:1980)

ISO 2255: 1996(E)
necessary, for abnormal Vision) or with such magni- 4.7 Damaged, discoloured, immat
...

NORME
INTERNATIONALE
Deuxième édition
1996-04-15
Coriandre (Coriandrum sativum L.) entière
et coriandre en poudre - Spécifications
Coriander (Coriandrum sativum L.), whole or ground (powdered) -
Specifica tion
Numéro de référence
ISO 2255: 1996(F)
Avant-propos
L’ISO (Organisation internationale de normalisation) est une fédération
mondiale d’organismes nationaux de normalisation (comités membres de
I’ISO). L’élaboration des Normes internationales est en général confiée aux
comités techniques de I’ISO. Chaque comité membre intéressé par une
étude a le droit de faire partie du comité technique créé à cet effet. Les
organisations internationales, gouvernementales et non gouvernemen-
tales, en liaison avec I’ISO participent également aux travaux. L’ISO colla-
bore étroitement avec la Commission électrotechnique internationale (CEI)
en ce qui concerne la normalisation électrotechnique.
Les projets de Normes internationales adoptés par les comités techniques
sont soumis aux comités membres pour vote. Leur publication comme
Normes internationales requiert l’approbation de 75 % au moins des co-
mités membres votants.
La Norme internationale ISO 2255 a été élaborée par le comité technique
lSO/TC 34, Produits agricoles alimentaires, sous-comité SC 7, Épices.
Cette deuxième édition annule et remplace la première édition
(ISO 2255:1980), dont elle constitue une révision technique.
de la prés ente Norme internationale est donnée u niquement
L’annexe A
rmation.
à titre d’info
0 ISO 1996
Droits de reproduction réservés. Sauf prescription différente, aucune partie de cette publi-
cation ne peut être reproduite ni utilisée sous quelque forme que ce soit et par aucun pro-
cédé, électronique ou mécanique, y compris la photocopie et les microfilms, sans l’accord
écrit de l’éditeur.
Organisation internationale de normalisation
Case Postale 56 l CH-121 1 Genève 20 l Suisse
Imprimé en Suisse
II
NORME INTERNATIONALE 0 ISO ISO 2255:1996(F)
Coriandre (Coriandrum satr’vurn L.) entière et coriandre
- Spécifications
en poudre
I SO 948: 1980, Épices - Échantillonnage.
1 Domaine d’application
ISO 1208: 1982, Épices - Détermination des impure-
La présente Norme internationale fixe les spécifica-
tés.
tions de la coriandre (Coriandrum sativum L.), entière
et de la coriandre en poudre.
ISO 6571:1984, Épices, aromates et herbes - Dé-
termina tion de la teneur en huiles essentielles.
Des recommandations relatives aux conditions
d’entreposage et de transport sont données en an-
nexe A.
3 Description
La coriandre est le fruit mûr séché de Coriandrum
sativum L. Les fruits sont de couleur brun jaunâtre à
brun clair et sont de forme sphérique à elliptique de
2 Références normatives
2 mm à 6 mm de diamètre.
Les normes suivantes contiennent des dispositions
qui, par suite de la référence qui en est faite, consti-
4 Exigences
tuent des dispositions valables pour la présente
Norme internationale. Au moment de la publication,
les éditions indiquées étaient en vigueur. Toute
4.1 Catégories
norme est sujette à révision et les parties prenantes
La coriandre entière doit être classée en 3 catégories
des accords fondés sur la présente Norme internatio-
(catégories 1, 2 et 3) selon la présence de matières
nale sont invitées à rechercher la possibilité d’appli-
étrangères, de fruits fendus, de fruits endommagés,
quer les éditions les plus récentes des normes
décolorés, immatures, ridés et charançonnés.
indiquées ci-après. Les membres de la CEI et de I’ISO
possèdent le registre des Normes internationales en
vigueur à un moment donné.
4.2 Classification de la coriandre entière
ISO 927:1982, Epices - Détermination de la teneur
Les fruits de coriandre entière doivent être classés en
en matières étrangères.
deux groupes, A et B, selon leur teneur en huiles es-
sentielles.
ISO 928: --Il, Épices - Détermination des cendres
totales.
4.3 Odeur et flaveur
- Détermination des cendres
ISO 930: -*), Épices
La coriandre entière ou la coriandre en poudre, doit
insolubles dans l’acide.
avoir une odeur et une flaveur aromatiques, caracté-
ISO 939:1980, Épices - Détermination de la teneur ristiques de l’épice. Elle doit être exempte d’odeur de
en eau - Méthode par entrafnement. moisi.
1 j ii publier. (Révision de NS0 928:1980)
2) À publier. (Révision de NS0 930:1980)

ISO 2255: 1996(F)
4.4 Absence de moisissures, insectes, etc. 47 . Fruits endommagés, décolorés,
atures, ridés et chara nçonnés
imm
La coriandre, entière ou en poudre, doit être exempte
d’insectes vivants, et doit être pratiquement exempte
Ces fruits sont les fruits entiers ou fendus qui sont
de moisissures, d’insectes morts, de fr
...