ISO INTERNATIONAL STANDARD 2255 Second edition 1996-04-15 Coriander (Coriandrum sativum L.), whole or ground (powdered) - Specification Coriandre (Coriandrum sativum L.) entiere et coriandre en poudre - Specifications [so Reference number ISO 2255:1996(E) ISO2255:1996(E) Foreword IsO (the International Organization for Standardization) is a worldwide 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. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approvai by at least 75 % of the member bodies casting a vote. International Standard ISO 2255 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments. This second edition cancels and replaces the first edition (IS0 2255:1980), which has been technically revised. Annex A of this International Standard is for information only. 1SO1996 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 CasePostale56·CH-1211Geneve20·Switzerland Printed in Switzerland ii INTERNATIONAL STANDARD ISO ISO 2255:1996(E) Coriander (Coriandrum sativum L.), whole or ground (powdered) Specification 1 Scope IS0 6571:1984, Spices, condiments and herbs Determination of volatile oil content. This International Standard specifies the requirements for coriander (Coriandrum sativum L.), in the whole 3Description and ground (powdered) forms. Coriander is the dried mature fruit of Coriandrum Recommendations relating to storage and transport sativum L. The colour of the fruit is yellowish brown conditions are given in annex A. to light brown and the shape is generally spherical to elliptical, measuring about 2 mm to 6 mm in diameter. 2 Normative references Requirements The following standards contain provisions which, through reference in this text, constitute provisions 4.1 Grades of this International Standard. At the time of publi- cation, the editions indicated were valid. All standards On the basis of the presence of extraneous matter. are subject to revision, and parties to agreements split fruits, and damaged, discoloured, immature, shrivelled and weevilled fruits, whole coriander shall to investigate the possibility of applying the most re- be graded in three grades (Grades 1, 2 and 3) cent editions of the standards indicated below Members of IEC and ISO maintain registers of cur- rently valid International Standards. 4.2 Classification of whole coriander ISO 927:1982, Spices and condiments - Whole coriander fruits shall be classified into two Determi- nation of extraneous matter content. groups, A and B, according to the volatile oil content. Iso 928:--1, Spices and condiments -- Determi- 4.3 Odour and flavour nation of total ash. Coriander, either whole or ground (powdered), shall iso 930:-2), Spices and condiments - Determi- have a typical aroma and flavour characteristic of the nation of acid-insoluble ash. spice. It shall be free from musty odour. IsO 939:1980, Spices and condiments Determi- 4.4 Freedom from moulds, insects, etc. nation of moisture content - Entrainment method. Iso 948:1980, Spices and condiments - Sampling. Coriander, whole or ground (powdered), shall be free from living insects, and shall be practically free from IsO 1208:1982, Spices and condiments - Determi- moulds, dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if nation of filth. 1) To