Overview
SIST ISO 11163:1997 defines the specification requirements for dried sweet basil (Ocimum basilicum L.) in cut (rubbed) leaf form. Developed by the International Organization for Standardization (ISO), this standard ensures quality and consistency for dried sweet basil as an agricultural and food product. The document outlines specific criteria for the description, quality parameters, permissible extraneous matter, chemical requirements, packaging, and labelling of dried sweet basil. It is intended for use by producers, traders, food processors, laboratories, and regulatory authorities involved in the international supply chain for herbs and spices.
Key Topics
- Product Description: The standard specifies that dried sweet basil consists of leaves from Ocimum basilicum L., harvested before flowering and carefully dried. The leaves are generally greyish green, oval-shaped, and should meet visual quality requirements.
- Quality Requirements:
- Must have a characteristic fresh, aniseed-like odour and a mildly bitter aftertaste.
- Should be free from live insects, and practically free of mould, dead insects, insect fragments, and rodent contamination.
- Extraneous Matter:
- Non-basil plant matter must not exceed 1% by mass.
- Seeds and broken stems may be present but limited to 3%.
- Discoloured (yellow or brown) leaves not to exceed 5%.
- Chemical Properties:
- Maximum moisture content: 12%.
- Maximum total ash: 16% on a dry basis.
- Maximum acid-insoluble ash: 2%.
- Minimum volatile oil content: 0.3% on a dry basis.
- Sampling and Testing: Analysis methods to ensure conformity as referenced in related ISO standards.
- Packaging and Marking:
- Must be packed in suitable, food-grade containers protecting against moisture and loss of volatile compounds.
- Each package requires clear identification, including product name, producer details, batch number, country of origin, net mass, and standard reference.
Applications
Dried sweet basil specification is essential in several contexts:
- Spice and Herb Industry: Producers and traders use the standard to guarantee consistent quality for domestic and export markets, meeting food safety and import regulations.
- Food Processing: Manufacturers rely on these requirements to ensure the aromatic and flavour profile of dried basil is preserved in sauces, seasonings, and ready-made foods.
- Retail and Packaging: Retailers reference these specifications to assure customers of herb purity and safety.
- Laboratory Testing: Quality control laboratories employ the outlined analytical methods to confirm compliance with moisture, ash, oil content, and purity levels.
- Regulatory Oversight: Authorities use the standard for inspection and import/export certification to ensure product safety and traceability.
Related Standards
- ISO 927:1982 - Determination of extraneous matter in spices and condiments.
- ISO 928:1980 - Determination of total ash in spices and condiments.
- ISO 930:1980 - Determination of acid-insoluble ash content.
- ISO 939:1980 - Determination of moisture content in spices and condiments.
- ISO 948:1980 - Methods for sampling spices and condiments.
- ISO 6571:1984 - Determination of volatile oil content in spices, condiments, and herbs.
By adhering to SIST ISO 11163:1997, stakeholders in the herb and spice industry can assure the quality, safety, and international acceptance of dried sweet basil products, fostering global trade and consumer confidence.