ISO 7925:1999

Dried oregano (Origanum vulgare L.) - Whole or ground leaves - Specification

Origan séché (Origanum vulgare L.) — Feuilles entières ou en poudre — Spécifications

La présente Norme internationale fixe les spécifications de l'origanl) du genre Origanum (à l'exclusion de l'Origanum majorana) ainsi que de ses espèces et sous-espèces voisines, présenté sous forme de feuilles séchées entières, traitées ou semi-traitées, ou en poudre. AVERTISSEMENT - Il existe sur le marché un produit qui est commercialisé sous l'appellation «Origan, type Mexique» mais qui est en fait un Lippia (famille des Verbenaceae); celui-ci ne doit pas être confondu avec l'Origanum faisant l'objet de la présente Norme internationale. Des recommandations relatives aux conditions d'entreposage et de transport sont données à l'annexe A, à titre d'information.

Sušeni origano (<Origanum vulgare>L.) - Celi ali mleti listi - Specifikacija

General Information

• Status: Published
• Publication Date: 29-Sep-1999
• 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: 15-Oct-2024
• Completion Date: 13-Dec-2025
• Ref Project: SIST ISO 7925:2000 - Dried oregano (Origanum vulgare L.) -- Whole or ground leaves -- Specification

Relations

• Revised: SIST ISO 7925:1997 - Dried oregano (Origanum vulgare Linnaeus) -- Whole or ground leaves -- Specification
• Effective Date: 12-May-2008
• Revises: ISO 7925:1985 - Dried oregano (Origanum vulgare Linnaeus) - Whole or ground leaves - Specification
• Effective Date: 15-Apr-2008

Overview

ISO 7925:1999 is an international standard that specifies the quality and safety requirements for dried oregano (Origanum vulgare L.) in whole or ground leaf form. Developed and published by the International Organization for Standardization (ISO), this standard ensures consistent quality for oregano used in culinary, food processing, and commercial applications worldwide. It excludes Origanum majorana (marjoram) and differentiates genuine oregano from products misleadingly marketed under similar names, such as "Origano, Mexican type" from the Lippia genus.

By establishing clear specifications for odour, flavour, chemical composition, physical characteristics, and permissible levels of extraneous matter, ISO 7925 helps producers, exporters, importers, and regulators maintain high-quality dried oregano standards and safety compliance during storage, packaging, and transportation.

Key Topics

• Product Scope
  Applies to both processed and semi-processed dried oregano leaves, whole or ground. The standard excludes Origanum majorana and other non-Origanum species.

• Organoleptic Requirements
  Dried oregano must have a characteristic aromatic, pungent, warm, and slightly bitter flavour with no mustiness or foreign odours.

• Purity and Contamination Limits

  • Free from living insects, mould growth, and rodent contamination.
  • Limits on dead insects and insect fragments visible to naked eye.
  • Maximum extraneous matter: 1% by mass for processed, 3% for semi-processed oregano.
  • Maximum 3% by mass content of broken stalks and non-leaf parts.

• Chemical Composition Standards
  Maintains essential quality indicators such as:

  • Maximum moisture content at 12% by mass.
  • Total ash content capped at 10-12% (dry basis).
  • Acid-insoluble ash limited to 2% (dry basis).
  • Minimum volatile oil content of 1.5 to 1.8 ml/100g dry basis, reflecting oregano’s aromatic quality.

• Physical Characteristics
  Ground oregano must pass through a 500 μm sieve to ensure consistent particle size and quality.

• Sampling and Testing Guidelines
  Samples must be collected and prepared following ISO 948 and ISO 2825 methodologies. Testing procedures for contaminants, ash content, moisture, and volatile oil adhere to specific ISO methods cited in the standard (e.g., ISO 927, ISO 939, ISO 6571).

• Packaging and Labelling
  Requirements include the use of clean, dry, and protective containers. Packaging materials must not affect oregano quality or introduce contamination. Labels should detail product type, batch code, net mass, origin, producer information, treatments, and reference to ISO 7925.

• Storage and Transport Recommendations
  Oregano should be stored in well-ventilated, dry, and odour-free environments protected from sunlight, moisture, pests, and cross-contamination. Transportation must maintain these conditions to preserve product integrity.

Applications

ISO 7925:1999 serves multiple practical applications across the spice and food industries:

• Quality Assurance for Exporters and Producers
  Ensures dried oregano complies with internationally recognized criteria, facilitating market acceptance and reducing trade disputes.

• Regulatory Compliance for Importers and Food Safety Agencies
  Provides benchmarks for inspections and certifications, supporting food safety and preventing adulteration.

• Standardized Testing for Laboratories
  Offers harmonized testing methods, enabling reproducible results and reliable quality control.

• Packaging and Logistics Optimization
  Guides proper packaging materials and transport conditions to maintain oregano quality during distribution.

• Consumer Confidence and Branding
  Enhances product credibility through adherence to international standards, benefiting consumer trust and brand reputation.

Related Standards

ISO 7925:1999 is part of a broader framework of ISO standards on spices and condiments, including:

• ISO 927 - Determination of extraneous matter content in spices.
• ISO 928 - Determination of total ash in spices and condiments.
• ISO 930 - Determination of acid-insoluble ash.
• ISO 939 - Determination of moisture content using the entrainment method.
• ISO 948 - Sampling procedures for spices and condiments.
• ISO 1208 - Determination of filth contamination.
• ISO 2825 - Preparation of ground samples for analysis.
• ISO 6571 - Determination of volatile oil content.

Together, these standards provide a comprehensive approach to the quality assurance of dried herbs and spices, ensuring safety, purity, and authenticity.

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Keywords: ISO 7925, dried oregano standard, Origanum vulgare, spice quality specification, oregano chemical requirements, oregano purity, spice packaging guidelines, food safety standard oregano, dried herbs international standards, spice contamination limits, oregano volatile oil quality

Standards Content (Sample)

SLOVENSKI STANDARD
01-maj-2000
Sušeni origano (L.) - Celi ali mleti listi - Specifikacija
Dried oregano (Origanum vulgare L.) -- Whole or ground leaves -- Specification
Origan séché (Origanum vulgare L.) -- Feuilles entières ou en poudre -- Spécifications
Ta slovenski standard je istoveten z: ISO 7925:1999
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL ISO
STANDARD 7925
Second edition
1999-10-01
Dried oregano (Origanum vulgare L.) —
Whole or ground leaves — Specification
Origan séché (Origanum vulgare L.) — Feuilles entières ou en poudre —
Spécifications
A
Reference number
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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.
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 7925 was prepared by ISO/TC 34, Agricultural food products, Subcommittee SC 7,
Spices and condiments.
This second edition cancels and replaces the first edition (ISO 7925:1985), which has been technically revised.
Annex A of this International Standard is for information only.
©  ISO 1999
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic
or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
Printed in Switzerland
ii
INTERNATIONAL STANDARD  © ISO ISO 7925:1999(E)
Dried oregano (Origanum vulgare L.) — Whole or ground leaves —
Specification
1 Scope
1)
This International Standard specifies requirements for processed or semi-processed dried oregano leaves of
Origanum genus, species and sub-species, excluding Origanum majorana, in the whole or ground (powdered) form.
WARNING — There is a product marketed under the name "Origano, Mexican type" which does not come
from the Origanum genus, but from the Lippia (Verbenaceae family). Do not mistake this product for the
Origanum species which is specified in this International Standard.
Recommendations relating to storage and transport conditions are given in annex A, for information.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of
this International Standard. For dated references, subsequent amendments to, or revisions of, any of these
publications do not apply. However, parties to agreements based on this International Standard are encouraged to
investigate the possibility of applying the most recent editions of the normative documents indicated below. For
undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC
maintain registers of currently valid International Standards.
ISO 927, Spices and condiments — Determination of extraneous 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 — Entrainment method.
ISO 948, Spices and condiments — Sampling.
ISO 1208, Spices and condiments — Determination of filth.
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis.
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content.
3 Terms and definitions
For the purposes of this International Standard, the following terms and definitions apply.

1)
Also known as “wild marjoram”.
© ISO
3.1
processed oregano
dried oregano that has been processed (cleaning, preparation, grading, etc.) by the producing country before being
exported, and th
...

INTERNATIONAL ISO
STANDARD 7925
Second edition
1999-10-01
Dried oregano (Origanum vulgare L.) —
Whole or ground leaves — Specification
Origan séché (Origanum vulgare L.) — Feuilles entières ou en poudre —
Spécifications
A
Reference number
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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3.
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 7925 was prepared by ISO/TC 34, Agricultural food products, Subcommittee SC 7,
Spices and condiments.
This second edition cancels and replaces the first edition (ISO 7925:1985), which has been technically revised.
Annex A of this International Standard is for information only.
©  ISO 1999
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic
or mechanical, including photocopying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
Printed in Switzerland
ii
INTERNATIONAL STANDARD  © ISO ISO 7925:1999(E)
Dried oregano (Origanum vulgare L.) — Whole or ground leaves —
Specification
1 Scope
1)
This International Standard specifies requirements for processed or semi-processed dried oregano leaves of
Origanum genus, species and sub-species, excluding Origanum majorana, in the whole or ground (powdered) form.
WARNING — There is a product marketed under the name "Origano, Mexican type" which does not come
from the Origanum genus, but from the Lippia (Verbenaceae family). Do not mistake this product for the
Origanum species which is specified in this International Standard.
Recommendations relating to storage and transport conditions are given in annex A, for information.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of
this International Standard. For dated references, subsequent amendments to, or revisions of, any of these
publications do not apply. However, parties to agreements based on this International Standard are encouraged to
investigate the possibility of applying the most recent editions of the normative documents indicated below. For
undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC
maintain registers of currently valid International Standards.
ISO 927, Spices and condiments — Determination of extraneous 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 — Entrainment method.
ISO 948, Spices and condiments — Sampling.
ISO 1208, Spices and condiments — Determination of filth.
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis.
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content.
3 Terms and definitions
For the purposes of this International Standard, the following terms and definitions apply.

1)
Also known as “wild marjoram”.
© ISO
3.1
processed oregano
dried oregano that has been processed (cleaning, preparation, grading, etc.) by the producing country before being
exported, and that conforms to the requirements of this International Standard
3.2
semi-processed oregano
dried oregano that has undergone partial cleaning but without preparation or grading by the producing country
before being exported, and that conforms to the requirements of this International Standard
4 Description
Dried oregano consists of the dried leaves of the perennial Origanum genus, species and sub
...

NORME ISO
INTERNATIONALE 7925
Deuxième édition
1999-10-01
Origan séché (Origanum vulgare L.) —
Feuilles entières ou en poudre —
Spécifications
Dried oregano (Origanum vulgare L.) — Whole or ground leaves —
Specification
A
Numéro de référence
Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale d'organismes nationaux de
normalisation (comités membres de l'ISO). L'élaboration des Normes internationales est en général confiée aux
comités techniques de l'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 gouvernementales, en
liaison avec l'ISO participent également aux travaux. L'ISO collabore étroitement avec la Commission
électrotechnique internationale (CEI) en ce qui concerne la normalisation électrotechnique.
Les Normes internationales sont rédigées conformément aux règles données dans les Directives ISO/CEI, Partie 3.
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 comités
membres votants.
La Norme internationale ISO 7925 a été élaborée par le comité technique ISO/TC 34, Produits agricoles
alimentaires, sous-comité SC 7, Épices.
Cette deuxième édition annule et remplace la première édition (ISO 7925:1985), dont elle constitue une révision
technique.
L'annexe A de la présente Norme internationale est donnée uniquement à titre d’information.
©  ISO 1998
Droits de reproduction réservés. Sauf prescription différente, aucune partie de cette publication ne peut être reproduite ni utilisée sous quelque
forme que ce soit et par aucun procédé, électronique ou mécanique, y compris la photocopie et les microfilms, sans l'accord écrit de l'éditeur.
Organisation internationale de normalisation
Case postale 56 • CH-1211 Genève 20 • Suisse
Internet [e-mail]
Imprimé en Suisse
ii
NORME INTERNATIONALE  © ISO ISO 7925:1999(F)
Origan séché (Origanum vulgare L.) — Feuilles entières ou en
poudre — Spécifications
1 Domaine d’application
1)
La présente Norme internationale fixe les spécifications de l'origan du genre Origanum (à l'exclusion de
l'Origanum majorana) ainsi que de ses espèces et sous-espèces voisines, présenté sous forme de feuilles séchées
entières, traitées ou semi-traitées, ou en poudre.
AVERTISSEMENT — Il existe sur le marché un produit qui est commercialisé sous l'appellation «Origan,
type Mexique» mais qui est en fait un Lippia (famille des Verbenaceae); celui-ci ne doit pas être confondu
avec l'Origanum faisant l'objet de la présente Norme internationale.
Des recommandations relatives aux conditions d'entreposage et de transport sont données à l'annexe A, à titre
d'information.
2 Références normatives
Les documents normatifs suivants contiennent des dispositions qui, par suite de la référence qui y est faite,
constituent des dispositions valables pour la présente Norme internationale. Pour les références datées, les
amendements ultérieurs ou les révisions de ces publications ne s’appliquent pas. Toutefois, les parties prenantes
aux accords fondés sur la présente Norme internationale sont invitées à rechercher la possibilité d’appliquer les
éditions les plus récentes des documents normatifs indiqués ci-après. Pour les références non datées, la dernière
édition du document normatif en référence s’applique. Les membres de l’ISO et de la CEI possèdent le registre des
Normes internationales en vigueur.
ISO 927, Épices — Détermination de la teneur en matières étrangères.
ISO 928, Épices — Détermination des cendres totales.
ISO 930, Épices — Détermination des cendres insolubles dans l'acide.
ISO 939, Épices — Détermination de la teneur en eau — Méthode par entraînement.
ISO 948, Épices — Échantillonnage.
ISO 1208, Épices — Détermination des impuretés.
ISO 2825, Épices — Préparation d'un échantillon moulu en vue de l'analyse.
ISO 6571,
Épices, aromates et herbes — Détermination de la teneur en huiles essentielles.

1)
Également connu sous l'appellation «marjolaine sauvage».
© ISO
3 Termes et définitions
Pour les besoins de la présente Norme internationale, les termes et définitions suivants s'appliquent.
3.1
origan traité
origan séché ayant subi un traitement (nettoyage, séchage, préparation, classification, etc.) de la part du pays
producteur avant l'exportation, et conforme aux spécifications de la présente Norme internationale
3.2
origan semi-traité
origan séché ayant subi un traitement partiel de nettoyage, mais sans préparation ni classification, de la part du
pays producteur avant l'exportation, et conforme aux spécifications de la présente Norme internationale
4 Description
L'origan séché est constitué des feuilles sèches des plantes vivaces du genre Origanum et de ses espèces et sous-
espèces voisines appartenant à la famille des Lamiaceae (Labiatae) (voir la Figure 1); il est exempt de feuilles
brunes ou jaunes ainsi que
...