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. excluding Origanum
whole, cut, ground Others : Italy, Greece, France in the oregano below 3 %
Warning : "oregano, Mexican type" does not come marjoram
Flowering tops shall not be considered as
from the Origanum genus, but from the Lippia genus
e.m.

Prepared from pericarp and seeds of the fruit ;

may contain a variable amount of placenta, calyx
Extraneous matters and foreign matters
PAPRIKA Ground paprika is the product obtained by grinding the ripe Main : China, Peru, and stalk. Additives (antioxidants, anti-caking Scoville (pungency), total ash, acid-
ISO 7540 measured by microscopic examination,
(Capsicum annuum L.) dried fruits of different varieties of Capsicum annuum. Varieties/cultivars Others : US, Spain, Hungary, Serbia, agents, etc.) : allowed if labeled in accordance insoluble ash, non-volatile ether
2006 specs as per agreement between buyer
ground Israel, South Africa with the regulations of the target country. Colour extract
and seller
varies according to quality : 4 categories ranging
from 60 to 120 asta

"No matter added to natural product", No 3 grades according to colour strength (expressed
Filament : dried stigmas with a part of style of the Crocus
SAFFRON Main : Iran foreign matters from animals as crocin) Total ash, acid-insoluble ash, cold-
ISO 3632-1 sativus L. flower
(Crocus sativus L.) - Others : Greece, Spain, Afghanistan, Max 5%, 3% and 0.5 (e.m.)as per grade I = 120 water-soluble extract, picrocrocin,
2011 Cut filament = styles removed
filament, ground Morocco, India, Italy Max 1%; 0.5% and 0.1% (f.m.) as per II = 170 safranal, crocin
Saffron powder : filaments of the Crocus sativus L. flower
grade III = 200

3
 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)

STAR ANISE Dried mature fruit of Illicium verum

ISO 11178 Main : China, Max 2% (e.m.+f.m.) Grades according to the percentage of broken and
(Illicium verum Hook) Beware of contamination by Illicium anisatum (japanese - VO, total ash
1995 Others : Vietnam, India Max 3% stalks abnormal fruits
whole star anise) which is not edible

THYME Dried leaves and flowers of Thymus vulgaris in the rubbed Main : Poland, Turkey, Morocco,
ISO 6754
(Thymus vulgaris L.) form Chemotypes Egypt Max 1% (f.m.) - VO, total ash, acid-insoluble ash
1996
whole, cut, ground Others : Spain, France

Max 2% (e.m.+f.m.)
TURMERIC Whole turmeric is graded according to its
ISO 5562 Cured primary or secondary rhizomes, called commercially Main : India Foreign matters may be chaff, dried Total ash, acid-insoluble ash,
(Curcuma longa L.) - presentation (rhizomes, fingers or bulbs), its origin
1983 bulbs or fingers, of Curcuma longa L. Others : China, Thailand, Indonesia leaves, stones, particles of soil, dust and colouring power
whole, ground and its extraneous matter content.
mud

NOTE ISO 927 - 2009 Determination of extraneous and foreign matter contents
Extraneous matters : all matter visible to the naked eye or
with a maximum 10 times magnifying power that is not part
of the plant to
which the spice or herb belongs
Foreign matters : all matter visible to the naked eye or with a maximum 10
times magnifying power which are species waste
belonging to the plant which the spice or herb belongs