ISO 7925

• Status: Not Published
• 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: 6000 - International Standard under publication
• Start Date: 24-Sep-2026
• Completion Date: 26-Sep-2026

• Revises: ISO 7925:1999 - Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification
• Effective Date: 19-Oct-2024

Overview

ISO 7925 is the international standard for dried oregano (Origanum vulgare L.), covering whole or ground leaves and setting a clear specification for quality, purity, and packaging. It applies to processed or semi-processed dried oregano and is designed to support consistent trade, product handling, and conformity assessment across the supply chain.

This standard is especially useful for producers, exporters, importers, laboratories, and buyers who need a reliable reference for dried oregano specification, spice quality control, and food product compliance. It also helps distinguish true oregano from similar products marketed under the same name.

The latest edition updates the earlier standard and clarifies several points, including the exclusion of Origanum majorana L. and the definition of foreign matter and extraneous matter.

Key Topics

ISO 7925 covers the main quality attributes expected in dried oregano:

• Odour and flavour

  • Oregano should have a strong, aromatic odour and a fragrant, warm, pungent, and bitter flavour
  • It must be free from mustiness and other foreign flavours

• Freedom from contamination

  • The product should be free from live insects, mould growth, and visible rodent contamination
  • Ground oregano is subject to specific checks for contamination when disputes arise

• Extraneous and foreign matter

  • The standard limits the amount of extraneous matter and requires oregano to be free from foreign matter
  • These requirements support cleaner, more marketable spice products

• Chemical and physical requirements

  • Moisture content, total ash, acid-insoluble ash, and volatile oil content are specified
  • Ground oregano must pass completely through a 500 µm sieve

• Sampling, test methods, and marking

  • Sampling follows recognized ISO methods
  • Packaging and product marking requirements improve traceability and product identification

Applications

ISO 7925 is relevant throughout the spices and culinary herbs sector, including:

• Oregano processing and packaging
• Quality assurance and laboratory testing
• International trade and export documentation
• Purchasing specifications for food manufacturers
• Regulatory and supplier verification

For businesses handling whole oregano leaves or ground oregano powder, the standard supports consistent product grading and helps reduce disputes over quality, contamination, and labeling. It also provides practical guidance for storage and transport, helping protect oregano from moisture loss, contamination, and degradation during distribution.

Related Standards

ISO 7925 is supported by several related ISO standards used for testing and sampling spices and herbs:

• ISO 927 - Determination of extraneous matter and foreign matter content
• ISO 928 - Determination of total ash
• ISO 930 - Determination of acid-insoluble ash
• ISO 939 - Determination of moisture content
• ISO 948 - Sampling
• ISO 1208 - Determination of filth
• ISO 2825 - Preparation of a ground sample for analysis
• ISO 6571 - Determination of volatile oil content

For sweet marjoram, see ISO 10620:1995, which is listed as a separate standard.

FINAL DRAFT
International
Standard
ISO/FDIS 7925
ISO/TC 34/SC 7
Dried oregano (Origanum vulgare
Secretariat: BIS
L.) — Whole or ground leaves —
Voting begins on:
Specification
Origan séché (Origanum vulgare L.) — Feuilles entières ou en
Voting terminates on:
poudre — Spécifications
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
Reference number
ISO/FDIS 7925:2026(en) © ISO 2026

ISO/FDIS 7925:2026(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/FDIS 7925:2026(en)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Odour and flavour .2
4.2 Freedom from insects, moulds, etc. .2
4.3 Extraneous matter .2
4.4 Foreign matter .2
4.5 Chemical requirements . .3
4.6 Physical requirements .3
5 Sampling . 3
6 Test methods . 3
7 Packing and marking . 3
7.1 Packing .3
7.2 Marking .3
Annex A (informative) Recommendations relating to storage and transport conditions . 5
Bibliography . 6

iii
ISO/FDIS 7925:2026(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 third edition cancels and replaces the second edition (ISO 7925:1999), which has been technically
revised.
The main changes are as follows:
— the scope has been updated to clarify the exclusion of Origanum majorana L.;
— the definitions of the terms “processed” and “semi-processed” oregano have been revised;
— a definition for foreign and extraneous matter has been included;
— the description of dried oregano has been updated.
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.ht
...

ISO/PRF 7925:2026 (en)
ISO/TC 34/SC 7
Secretariat: BIS (India)
Date: 2026-08-26
Dried Oreganooregano (Origanum vulgare L.) — Whole or ground
leaves — Specification
Origan séché (Origanum vulgare L.) — Feuilles entières ou en poudre — Spécifications
PROOF
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: + 41 22 749 01 11
E-mail: [e-mail]
Website: www.iso.org
Published in Switzerland
ISO/PRF 7925:2026(en)
Contents
Foreword . iv
Introduction . v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Odour and flavour . 2
4.2 Freedom from insects, moulds, etc. . 2
4.3 Extraneous matter . 2
4.4 Foreign matter . 3
4.5 Chemical requirements . 3
4.6 Physical requirements . 3
5 Sampling . 3
6 Test methods . 3
7 Packing and marking . 3
7.1 Packing . 3
7.2 Marking . 4
Annex A (informative) Recommendations relating to storage and transport conditions . 5
Bibliography . 6

iii
ISO/PRF 7925:2026(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 third edition cancels and replaces the second edition (ISO 7925:1999), which has been technically
revised.
The main changes are as follows:
— the scope has been updated to clarify the exclusion of Origanum majorana L.;
— the definitions of the terms “processed” and “semi-processed” oregano have been revised;
— a definition for foreign and extraneous matter has been included;
— the description of dried oregano has been updated.
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
ISO/PRF 7925:2026(en)
Introduction
Dried oregano consists of processed or semi-processed dried leaves of Origanum vulgare L. (including
subspecies), in the whole or ground form, belonging to the Lamiaceae (Labiatae) family (see Figure 1), free
from yellow or brown leaf, and from dust and fine particles. The colour of the dried leaves is light greyish
green to olive green.
Figure 1 — Oregano (Origanum vulgare L.)
v
ISO/PRF 7925:2026(en)
Dried oregano (Origanum vulgare L.) — Whole or ground leaves —
Specification
1 Scope
This document specifies requirements for processed or semi-processed dried leaves of Origanum vulgare L.
(including subspecies), in the whole or ground (powdered) form.
1.1
This document does not apply to the requirements of Origanum
...