Overview
ISO 24052:2022 - "Spices and condiments - Dried sumac - Specification" is an international standard that defines quality, safety and presentation requirements for the rubbed (powder) form of dried sumac (Rhus coriaria). It specifies sensory, physical and chemical criteria, sampling and test methods, packaging and labelling requirements, and includes informative guidance on storage and transport (Annex A) and a normative analytical method for detection of artificial water‑soluble acidic colourants by thin‑layer chromatography (Annex B).
Key topics and requirements
- Scope: Applies to rubbed dried sumac powder from Rhus coriaria.
- Sensory: Dried sumac must have a characteristic odour and flavour and be free from mustiness or foreign flavours.
- Colour: Colour must be red to brown and free from added colour.
- Fineness: Product shall pass completely through a sieve with nominal aperture size 2 000 μm.
- Physical & chemical limits (maximums):
- Moisture: 10.0% (mass fraction) - ISO 939
- Total ash (dry basis): 13% - ISO 928
- Acid‑insoluble ash (dry basis): 1.5% - ISO 930
- Extraneous matter (dry basis): 0.2% - ISO 927
- Foreign matter and added colours: Absent (Annex B provides TLCM detection)
- Sampling & test methods: Sampling per ISO 948 and sample preparation per ISO 2825; analytical methods referenced in the standard (ISO 927, 928, 930, 939).
- Packaging & marking: Containers must be rigid, sealed, clean, waterproof and inert. Mandatory marking includes product name, brand, producer/packer details, country, year of harvest, packaging date or batch code, net mass and any treatments (e.g., fumigation, irradiation).
Applications and who uses it
ISO 24052:2022 is designed for practical use across the spice supply chain:
- Spice producers and packers: to set product specifications, design QC controls and label compliance.
- Food testing laboratories: to perform conformity testing (moisture, ash, extraneous matter; detect added colours via Annex B TLCM).
- Importers, wholesalers and retailers: to establish procurement specifications, acceptance criteria and packaging requirements.
- Regulators and certification bodies: to assess compliance with international quality and safety expectations for dried sumac.
- Logistics and storage managers: to apply Annex A recommendations for transport and warehousing to protect spice quality.
Related standards
Normative references cited in ISO 24052:2022 include ISO 927, ISO 928, ISO 930, ISO 939, ISO 948 and ISO 2825 - all relevant to testing, sampling and sample preparation for spices and condiments.
Keywords: ISO 24052, dried sumac specification, sumac spice standard, sumac quality requirements, spice testing methods, spices and condiments standard, spice packaging and labelling.