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: 10-Oct-2026

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

ISO 7925 is an ISO specification for dried oregano (Origanum vulgare L.) in whole or ground leaf form. It sets requirements for the product, how it is sampled and tested, and how it is packed and marked, so producers, packers, traders, inspectors and laboratories can judge whether a lot matches the standard.

What does ISO 7925 specify?

ISO 7925 specifies requirements for processed or semi-processed dried leaves of Origanum vulgare L., including subspecies, in whole or ground form. It also gives sampling, test methods, packing, marking and an informative annex with storage and transport advice.

The scope excludes Origanum majorana L.; the bibliography points to ISO 10620:1995 for that product. The foreword also warns not to confuse this oregano with products sold as “Mexican type oregano” from the genus Lippia.

Annex	What it covers
Annex A	Recommendations for storage and transport conditions

What are the key requirements of ISO 7925?

ISO 7925 focuses on sensory quality, cleanliness, compositional limits and presentation. In practice, these clauses tell a buyer or lab what to inspect, what to test, and what limits a lot must meet.

Odour, flavour and visible condition

Clause 4.1 requires dried oregano to have a strong, aromatic odour and a characteristic aromatic, fragrant, warm, pungent and bitter flavour, and to be free from mustiness and other foreign flavours. Clause 4.2 requires the product to be free from live insects and mould growth, and practically free from dead insects, insect fragments and rodent contamination visible to the naked eye, with any higher magnification reported in the test report.

This matters because aroma and visible cleanliness are immediate acceptance checks for trade and processing. If a lot smells stale, musty or shows pest contamination, it should be investigated before use.

Extraneous matter and foreign matter

Clause 4.3 limits extraneous matter, using ISO 927 for determination. The maximum total extraneous matter differs by product form: processed oregano and semi-processed oregano are treated separately, and the amount of broken stalk and other parts of the plant is also limited.

Clause 4.4 requires oregano to be free from foreign matter when determined by ISO 927. In practice, this is the clause that addresses non-plant material and helps control dirt, stones, straw, insect contamination and similar unwanted material.

Chemical and physical characteristics

Clause 4.5 sets chemical requirements in Table 1 for moisture content, total ash, acid-insoluble ash and volatile oil content, with test methods taken from the referenced ISO standards. Clause 4.6 requires ground oregano to pass completely through a 500 µm sieve.

These requirements matter because they describe product condition and consistency. Moisture affects keeping quality, ash values help detect mineral contamination or poor cleaning, volatile oil content is a key quality marker for oregano, and particle size controls whether ground product is uniform enough for use and blending.

Sampling, testing, packing and marking

Clause 5 requires sampling in accordance with ISO 948. Clause 6 requires conformity testing using the methods referred to in the contamination and chemical clauses, and ISO 2825 for preparing the ground sample for analysis.

Clause 7 requires clean, sound, dry containers that protect the product from foreign bodies, moisture gain or loss, and loss of volatile matter. Marking must identify the product type, producer or packer, batch, net mass, producing country, any treatment such as fumigation or irradiation, and a reference to ISO 7925.

What terms does ISO 7925 define?

• Processed oregano - Dried leaves of Origanum vulgare L. that have been cleaned, prepared or graded by the producing country before export, and that must meet the document’s requirements.
• Semi-processed oregano - Dried leaves that have undergone partial cleaning but not full preparation or grading before export, and that must also meet the document’s requirements.
• Foreign matter - Visible material, with naked-eye or up to 10x magnification, that is not part of the plant to which the spice or herb belongs.
• Extraneous matter - Visible species waste from the same plant, such as stems, chaff, sand, earth and dust, but not flowering tops.

Who uses ISO 7925?

ISO 7925 is used by oregano producers, processors, exporters, packers, importers, quality managers, laboratory staff and buyers in the spices, culinary herbs and condiments sector. They use it to specify product quality, write purchasing requirements, carry out inspections, and test lots for acceptance or dispute resolution.

It is especially useful when a supply chain needs a common basis for judging whole or ground oregano, since the document links product description, contamination checks, analytical methods and package marking.

What changed in ISO 7925 from the previous edition?

ISO 7925:2026 is the third edition and it cancels and replaces ISO 7925:1999. The foreword states these main changes:

• the scope was updated to clarify the exclusion of Origanum majorana L.;
• the definitions of “processed” and “semi-processed” oregano were revised;
• a definition for foreign and extraneous matter was included;
• the description of dried oregano was updated.

Which standards are used with ISO 7925?

ISO 7925 relies on these referenced standards for sampling and test methods:

• 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, used for dispute cases on contamination in ground oregano.
• ISO 2825 - preparation of a ground sample for analysis.
• ISO 6571 - determination of volatile oil content by hydrodistillation.

What does the ISO 7925 document contain?

ISO 7925 contains a structure built around scope, references, definitions, requirements, sampling, test methods, and packing and marking. Clause 4 combines sensory checks, contamination limits, chemical limits and a particle-size requirement, while Table 1 gives the chemical specification and associated test methods.

The document also includes a figure showing oregano, an informative Annex A with storage and transport recommendations, and a bibliography entry for ISO 10620:1995. In practice, this makes the document usable both for product acceptance and for handling and distribution decisions.

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
...