Overview
ISO 7928-1:2026 sets forth the international specifications for winter savory (Satureja montana Linnaeus) in the form of sprigs and whole or broken leaves. This standard establishes the requirements for quality, purity, packaging, and labelling, focusing exclusively on winter savory. It intentionally excludes summer savory (Satureja hortensis), which is addressed in ISO 7928-2. The document is designed to support consistent quality in the global trade and use of winter savory in food products and herbal applications. Recommendations for appropriate storage and transport conditions are provided in Annex A.
Key Topics
- Product Scope: Applies specifically to winter savory in sprig or leaf (whole or broken) forms.
- Definitions and Terminology: Establishes clear definitions for terms such as foreign matter and extraneous matter relevant to food safety and product integrity.
- Quality Requirements:
- Odour and flavour: Must be characteristic, strong, aromatic, and free from off-odours or taints.
- Physical requirements: Limits on foreign and extraneous matter to ensure purity.
- Chemical requirements: Specifies acceptable levels for moisture, ash, and volatile oil content.
- Chromatographic profile: Outlines expected main constituents of essential oils for product verification.
- Sampling and Testing: Describes appropriate reference methods for sampling, analysis, and conformity testing, referencing established ISO methods.
- Packaging and Marking: Includes guidelines for safe packaging to preserve quality, and essential label information for traceability and compliance.
- Storage and Transport Recommendations: Provides best practices for maintaining product integrity during storage and shipping.
Applications
- Food Industry: Enables consistent sourcing and quality assurance for winter savory as a culinary herb or spice, supporting manufacturers of processed foods, spice blends, and herb products.
- Herbal Products: Facilitates quality control in the production of herbal teas, extracts, and traditional remedies using winter savory leaves.
- Global Trade: Provides a standardized reference for buyers and suppliers in international markets, reducing disputes and ensuring supplier compliance.
- Regulatory Compliance: Serves as a benchmark for food inspectors, regulatory agencies, and certification bodies assessing herb and spice quality.
- Storage & Logistics: Assists logistics providers and storage facilities in adhering to best practices for maintaining the freshness and safety of dried herbs during distribution.
Related Standards
To ensure thorough quality control and consistency, ISO 7928-1:2026 references several related standards, including:
- ISO 7928-2: Savory - Specification - Part 2: Summer savory (Satureja hortensis Linnaeus)
- ISO 565: Test sieves - Sizes of openings
- ISO 927: Determination of extraneous and foreign matter content in spices and condiments
- ISO 928: Determination of total ash in spices and condiments
- ISO 930: Determination of acid-insoluble ash
- ISO 939: Determination of moisture content
- ISO 948: Sampling methods for spices and condiments
- ISO 2825: Preparation of ground samples for analysis
- ISO 6571: Determination of volatile oil content (hydrodistillation method)
Practical Value
Implementing ISO 7928-1:2026 helps producers, traders, and buyers ensure that winter savory meets internationally recognized quality and safety benchmarks. This fosters transparency, reduces risks related to contaminants, and assures end-users of consistent aromatic and culinary characteristics. It also supports compliance with global regulations and facilitates smoother movement of goods across borders, benefiting the entire savory supply chain.
For more information, visit the ISO website.