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Working Group on Authenticity of Herbs and Spices Sept Working Group on Authenticity of Herbs and Spices Sept. 2018 Source of variation of genuine herbs and spices Spice 'Review from ISO standards (International Organisation for Standardisation) Dried herb Dried bulb FOR MORE INFORMATION PLEASE PURCHASE THE ISO STANDARDS AT : https://www.iso.org/obp/ui/ Source of variation 1 Source of variation 3 Source of variation 4 Source of variation 5 Definition Source of variation 2 PRODUCT Std No VARIETIES OR SPECIES Extraneous (e.m.) & foreign (f.m.) Grades and recipes Chemical & physical parameters (according to ISO) ORIGIN (according to ISO) matters (according to ISO 928) (according to ISO) (according to ISO or ESA) BASIL ISO 11163 Dried leaves collected before flowering of dried sweet basil Main : Egypt Max 1% (e.m.+f.m.) (Ocimum basilicum L.) Varieties/cultivars - Total ash, acid-insoluble ash, VO 1995 Ocimum basilicum Others : USA, France Max 3% (seeds & stems) cut Dried berries of Piper nigrum L. Main : Vietnam, Brazil, India, BLACK PEPPER Max 1.5% and 2.5% (e.m.) according to Light berries, pinhead and broken ISO 959-1 Berry = regular berry, broken berries, light berry and pepper Indonesia Grades according to the bulk density (depending (Piper nigrum L.) Varieties/cultivars the level of cleaning (processed vs semi- berries, bulk density 1998 pinhead. According to the level of cleaning, there are max Others : Sri Lanka, Madagascar, mainly on the level of light berries) whole or non-processed) VO, piperine, total ash levels tolerated for the 3 of them China, Costa Rica BLACK PEPPER "it is recommended that a microscopic ISO 959-1 Ground black pepper berries without addition of foreign Bulk density, VO, piperine, total ash (Piper nigrum L.) Varieties/cultivars Same as black pepper whole examination be - 1998 matters Acid-insoluble ash, crude fiber ground carried out" Two ways to get whole white pepper by removing Max 0.8% (e.m.) and 1.0% (f.m.) the outer pericarp of : Main : Vietnam, Brazil, Indonesia, WHITE PEPPER according to the level of cleaning a) whole dry berry of Piper nigrum L. ISO 959-2 Berry of Piper nigrum L., from which the outer pericarp has China Bulk density (Piper nigrum L.) Varieties/cultivars (processed vs semi-processed) b) whole ripe berry of Piper nigrum L. 1998 been removed Others : Cameroun, Malaysia VO, piperine, total ash whole Black and broken berries are not considered as extraneous matter Grades according to the percentage of remaining black berries WHITE PEPPER Bulk density ISO 959-2 White black pepper berries without addition of foreign (Piper nigrum L.) Varieties/cultivars Same as white pepper whole - Same as white pepper whole VO, piperine, total ash, acid- 1998 matters ground insoluble ash, crude fiber Ground chillies and ground capsicums are the Capsicum annuum L. and C. frutescens L., and their sub- Species and products obtained by grinding whole chillies and species C. chinense, C. pubescens and C. pendulum CAPSICUMS & CHILLI varieties/cultivars whole capsicums, respectively, without any added ISO 972 In international trade and irrespectively of pungency, a Main : India, China Max 1% (e.m.+f.m.) (Capsicum spp) (pungency, dimensions, matter. Total ash, acid-insoluble ash 1997 rough differentiation is made between chillies and Others : Mexico, Eastern Africa whole, ground shape and colour vary Mixtures of chillies and capiscums as blended capsicums on purely size basis, varieties above 25 mm in widely) powders are common. length being considered a capsicum 1 Working Group on Authenticity of Herbs and Spices Sept. 2018 Source of variation of genuine herbs and spices Spice 'Review from ISO standards (International Organisation for Standardisation) Dried herb Dried bulb FOR MORE INFORMATION PLEASE PURCHASE THE ISO STANDARDS AT : https://www.iso.org/obp/ui/ Source of variation 1 Source of variation 3 Source of variation 4 Source of variation 5 Definition Source of variation 2 PRODUCT Std No VARIETIES OR SPECIES Extraneous (e.m.) & foreign (f.m.) Grades and recipes Chemical & physical parameters (according to ISO) ORIGIN (according to ISO) matters (according to ISO 928) (according to ISO) (according to ISO or ESA) Chinese type cassia : bark of Cinnamomum cassia Indonesian type cassia : bark of Cinnamomum burmanii Vietnamese type cassia : bark of Cinnamomum loureirii Whole quills : scraped epiderm of the internal bark of Extraneous matter in cinnamon includes mature cassia shoots rolled into a single or double quill leaves, stems, chaff and other vegetable scraped or unscraped CASSIA Scraped bark : bark obtained from the young shoots scraped ISO 6538 Main : Indonesia, Vietnam, China matter together with sand, earth and dust Small pieces, which may be scraped or unscraped, (Cinnamomum spp) with a curved knife Species Total ash, acid-insoluble ash, VO 1997 : max 1% resulting from the trimming, sorting, handling and quill/chip/ground Unscraped bark : as above but unscraped. packing of the rolls. Pieces : resulting from the trimming/sorting/ handling/packing of quills, scraped or unscraped Ground cassia : powder obtained by grinding the various types described above excluding all additives Sri Lankan-type is dried bark of cultivated varieties of Cinnamomum zeylanicum B. under the following forms. Extraneous matter in cinnamon includes Quill grades according to : Quill : scraped peel of inner bark of mature plantation leaves, stems, chaff and other vegetable - foxing (occurrence of reddish-brown patches on cinnamon shoots joined together by overlaps whose hollow CINNAMON matter together with sand, earth and dust the surface of the quills (may turn darker with is filled with small pieces of the same peel (Cinnamomum ISO 6539 Main : Sri Lanka : max 1% time), Quilling : broken quill Varieties/cultivars Total ash, acid-insoluble ash, VO zeylanicum B .) 2014 Others : Madagascar, Seychelles - diameter, Feathering : obtained by peeling/scraping bark of small twigs quill, chip, ground Quills : "unscraped inner bark, scrapings, - length, and stalks foreign matter, bark of wild cinnamon and - broken Chip : dried unpeelable bark inclusive of the outer bark other genera shall not be present" Ground : powder obtained by grinding the various types described above excluding all additives CORIANDER Dried mature fruit of Coriandrum sativum L. Varieties/cultivars Main : Morocco, Ukraine, Eastern Max 1.5% (e.m.+f.m.) for grade 1 Grade as a function of split, damaged, ISO 2255 (Coriandrum sativum L.) Fruits spherical to elliptical (difference of size & Europe, Egypt, India Max 2% (e.m.+f.m.) for grade 2 discoloured, immature, shrivelled and weevilled Total ash, acid-insoluble ash, VO 1996 whole, ground shape) Others : Western Europe, China, Iran Max 4% (e.m.+f.m.) for grade 3 fruits Max 0.5% (f.m.) CUMIN ISO 6465 Main : Turkey, Syria, India Max 1% (e.m.) for grade I Grades according to level of extraneous matter Total ash, acid-insoluble ash, VO, (Cuminum cyminum L.) Fruits of Cuminum cyminum L. - 2009 Others : Iran Max 2% (e.m.) for grade II level non-volatile ether extract whole, ground Max 3% (e.m.) for grade III GARLIC Total ash, acid-insoluble ash, volatile ISO 5560 Main : China No bleaching or precooking. (Allium sativum L. ) Dried cloves of garlic cultivars (Allium sativum L.) Varieties/cultivars Max 0.5% (e.m. : skin and root) organic sulfur compounds, cold- 1997 Others : US No grade described in ISO flake, slice, grit, ground water-soluble extract 2 Working Group on Authenticity of Herbs and Spices Sept. 2018 Source of variation of genuine herbs and spices Spice 'Review from ISO standards (International Organisation for Standardisation) Dried herb Dried bulb FOR MORE INFORMATION PLEASE PURCHASE THE ISO STANDARDS AT : https://www.iso.org/obp/ui/ Source of variation 1 Source of variation 3 Source of variation 4 Source of variation 5 Definition Source of variation 2 PRODUCT Std No VARIETIES OR SPECIES Extraneous (e.m.) & foreign (f.m.) Grades and recipes Chemical & physical parameters (according to ISO) ORIGIN (according to ISO) matters (according to ISO 928) (according to ISO) (according to ISO or ESA) GINGER Dried, peeled or unpeeled rhizome of Zingiber officinale Main : China, India, Nigeria, ISO 1003 Max 1% (e.m.) Total ash, acid-insoluble ash, VO, (Zingiber officinale R.) Roscoe Varieties/cultivars Indonesia - 2008 Max 0.5% (f.m.) calcium content cut, ground May be limed Others : Nepal, Bangladesh - Whole sound nutmegs classified as a function of NUTMEG Kernel of the dried ripe fruit of the nutmeg tree Myristica Main : Indonesia size (60/65, 80/85, 100/110, 110/120, 120/130 (Myristica ISO 6577 fragrans. Total ash, acid-insoluble ash, VO, - Others : India, Sri Lanka, Zanzibar, Max 0.5% (e.m.+f.m.) and 130/150 nut per pound) fragrans Houtt.) 2002 Not applicable to Myristica argente. calcium content West Indies - Sound shrivels (shrivelled but no insect attack) whole, broken May be limed presenting a whitish surface colour - BWP or defectives ONION Dehydrated bulbs of any onion cultivars (Allium cepa L.) Max 0.5% (white onion, extra) (Allium cepa L.) ISO 5559 without any bleaching or precooking Varieties/cultivars (white, Main : China Max 1% (yellow or red onion, extra) Categroies according to colour, presentation and Total ash, acid-insoluble ash, crude Slice, grit, flake, granule, 1995 Bulbs being practically free from soil, outer skins, sterns, yellow and red onions) Others : India, USA, Turkey Max 2% (yellow or red onion, 1) extraneous matter content fiber ground leaves and roots Max 5% (yellow or red onion, 2) Max 1% and 3% (e.m.) according to the Dried leaves of perennial Origanum genus (wild marjoram), level of cleaning (processed vs semi- species and sub-species (Lamiaceae family) excluding Origanum genus species OREGANO Main : Turkey, Morocco, Mexico, processed) ISO 7925 Origanum majorana (sweet marjoram), in the whole or and subs-species (Origanum vulgare L.) Peru, Chile Broken stalk and other parts of the plant - VO, total ash, acid-insoluble ash 1995 ground form.
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