ISO/TC 34/SC 7 - Spices, culinary herbs and condiments

This document specifies the requirements for dehydrated tarragon (Artemisia dracunculus Linnaeus) (methylchavicol type; also called “estragole -type tarragon”) in the form of whole or cut leaves and powder. It does not apply to the elemicin-sabinene-type tarragon. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies the requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or ground. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at the following commercial stages: non-processed black pepper (NP) or semi-processed black pepper (SP); processed black pepper (P), which can, in certain cases, be re-sold directly to the consumers. This document does not apply to black pepper categories called “light”. NOTE Specifications for white pepper are given in ISO 959-2. Recommendations relating to storage and transport conditions are given in Annex C. Information regarding the microscopic structure of the pepper berry is given in Annex D.

This document specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at the following commercial stages: semi-processed white pepper (SP); processed white pepper (P). This document is not applicable to white pepper categories called “light”. NOTE Specifications for white pepper are given in ISO 959-1. Recommendations relating to storage and transport conditions are given in Annex B.

This document specifies the requirements for dried thyme (Thymus vulgaris L.) in the form of rubbed leaves. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies the requirements of winter savory (Satureja montana Linnaeus) in the form of sprigs, and whole or broken leaves. It does not apply to summer savory (Satureja horfensis Linnaeus), which forms the subject of ISO 7928-2. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies the requirements of summer savory (Satureja hortensis Linnaeus) in the form of sprigs, and whole or broken leaves. It does not apply to winter savory (Satureja montana Linnaeus), which forms the subject of ISO 7928-1. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in ISO 948. This document is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments, it can be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified procedure or to choose another more suitable method. Any such modified procedure or alternative method will be indicated in the International Standard appropriate to the spice or condiment concerned.

This document specifies a method for the determination of piperine content of peppers (Piper nigrum Linnaeus), whole or ground, as well as their extracts (Oleoresins) by high performance liquid chromatography. This method also enables the separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).

This document specifies requirements for the seasoning oil of Zanthoxyli pericarpium.

This document specifies requirements for dried lime (Citrus aurantifolia (Christm.) Swingle, Citrus latifolia Tanaka, family Rutaceae) in whole, slices and ground form. This document is also applicable to lime that has been dehydrated by the sun and artificially dried lime. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies requirements for dried saffron obtained from the pistils of Crocus sativus L. flowers. It is applicable to saffron in filaments, cut filaments and powder forms. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and ground forms. Annex A specifies a method for the determination of calcium. Recommendations for storage and transport conditions are given in Annex B.

This document specifies requirements for sweet fennel seed (Foeniculum vulgare var. panmorium), whole or ground. Recommendations relating to storage and transport conditions are given in Annex A. ISO 7927-1 specifies requirements for bitter fennel seed. NOTE Although, botanically speaking, the product is a “fruit”, the term “seed” is in common commercial use.

This document specifies requirements for bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare), whole or ground. Recommendations relating to storage and transport conditions are given in Annex A. ISO 7927-2 specifies requirements for sweet fennel seed. NOTE Although, botanically speaking, the product is a “fruit”, the term “seed” is in common commercial use.

This document specifies requirements for dried chive (Allium schoenoprasum L., family Liliaceae) in cut and ground forms. It is also applicable to dehydrated chive, i.e. artificially dried chive. Recommendations relating to storage and transport conditions are given in Annex A.

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.

This document specifies an entrainment method for the determination of the moisture content of spices and condiments.

This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Recommendations relating to storage and transport conditions are given in Annex A. A list of terms used in different countries for paprika is given in Annex B. This document does not apply to ground chillies and other species of capsicums. NOTE Specifications for ground chillies and capsicums are given in ISO 972.

This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample. It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).

This document gives guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before processing and packaging.

This document specifies requirements for dried dill (Anethum graveolens L.) in whole, crushed or rubbed (ground) form. The term "dried dill" includes dehydrated dill, i.e. artificially dried dill. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies requirements for dried parsley (Petroselinum crispum, synonyms: Petroselinum hortense, Petroselinum sativum, Apium petroselinum) in whole, cut leaves or rubbed (ground) form. The term "dried parsley" includes dehydrated parsley, i.e. artificially dried parsley. Recommendations relating to storage and transport conditions are given in Annex A.

ISO 3493:2014 defines the most commonly used terms relating to vanilla. It is applicable to the following species of vanilla plants: Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews, commercially known under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico; Vanilla tahitensis J.W. Moore; certain forms obtained from seeds, possibly hybrids, of Vanilla fragrans (Salisbury) Ames. It is not applicable to Vanilla pompona Schiede (Antilles vanilla).

ISO 6539:2014 specifies requirements for whole or ground (powdered) cinnamon, of the Sri Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum zeylanicum Blume. Recommendations relating to storage and transport conditions are given. [Note that requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.]

ISO 3632-2:2010 specifies test methods for dried saffron obtained from the Crocus sativus L. flower. It is applicable to saffron: a) filaments and cut filaments; b) powder.

ISO 927:2009 specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth. ISO 927:2009 is applicable to dehydrated herbs and spices.

ISO 6465:2009 specifies requirements for fruits of cumin (Cuminum cyminum L.). Recommendations relating to storage and transport conditions are also given.

ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.

ISO 6576:2004 specifies requirements for whole and ground leaves of laurel (Laurus nobilis L.) for wholesale purposes. Recommendations relating to storage and transport conditions are given for information.

ISO 2254:2004 specifies requirements for whole and ground (powdered) cloves, Syzygium aromaticum (L.) Merr. et L.M. Perry. Recommendations relating to storage and transport are given for information.

ISO 6577 specifies requirements for nutmeg, whole or broken, and for mace, whole or in pieces, obtained from the nutmeg tree (Myristica flagrans Houtt.) for wholesale commercial purposes. NOTE As nutmeg and mace are obtained from the same plant, it was considered preferable to give the specifications for these two spices in one International Standard. It does not apply to Papua-type nutmeg and mace (Myristica argentea Warburg). Recommendations relating to storage and transport conditions are given in annex A.

Contains a great number of minor orthographic corrections.

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.