ISO 2255:1996 pdf download.Coriander (Coriandrum sativum L.), whole or ground (powdered)一Specification
1 Scope
This International Standard 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.
2 Nornmtiv references
The following standards contain pov&ons which. through reference in this text, constitute provisions of this International Standard. At the time of pubhcation, the editions indicated were valid. All ctandard are subject to revision, and parties to agreements based on this tnternational Standard are encouraged to investigate the possibdity of applyin9 the most recent editions of the standards indicated below. Members of DEC and ISO rnaintair, registers of currently valid International Standards.
ISO 927:1982. Spices and condiments — Determinat ,on of extraneous matter content.
ISO 928:_Il. Spices and condiments — Determination of total ash.
ISO 93O:_21, Spices and condiments — Determination of ecid-inIubIe ash.
ISO 939:1980. Spices and condiments — Deterrni’nation of moisture content — Entrainment method.
ISO 949:1980, Sp?c03 rd condiment3 — Sampling.
ISO 1208:1982. Spices and condiments — Determination of filth.
3 Description
Coriander is the dried mature fruit of Coriandrum sativum L. The colour of the fruit is yellowish brown to light brown and the shape is generally spherical to eliptical, measuring about 2 mm to 6 mm in diameter.
4 Requirements
4.1 Grades
On the basis of the presence of extraneous matter,split fruits, and damaged, discoloured, immature,shrvlled and weevlled fruits, whole coriander shall be graded in three grades (Grades 1, 2 and 3).
4.2 Classification of whole coriander
Whole coriander fruits shall be classified into two groups, A and B, according to the volatile oil content.
4.3 Odour and flavour
Coriander, either whole or ground (powdered), shall have a typical aroma and flavour characteristic of the spice. It shall be free from musty odour.
4.4 Freedom from moulds, insects, etc.
Coriander, whole or ground (powdered), shall be free from living insects, and shall be practically free from moulds, dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) or with such magni-fication as may be necessany in any particular case.
If the magnification exceeds x 10, this fact shall be mentioned in the test report.
In case of dispute, the contamination of coriander in ground {powdered) form shall be determined by the method described in ISO 1208.
4.5 Extraneous matter
For the purposes of this International Standard, all materials other than coriander seeds and all other matter of animnal, vegetable or mineral origin shall be considered as extraneous matter.ISO 2255 pdf download.