Overview
ISO 11178:1995 specifies quality and handling requirements for the dried fruits of the star anise tree (Illicium verum Hook. f.). It defines physical, chemical and labelling criteria for star anise used in food and aromatic applications, and includes normative and informative annexes: Annex A (normative) for counting and grading methods, Annex B (informative) with storage and transport recommendations, and Annex C (informative) showing a typical gas‑chromatographic profile of the volatile oil.
Key Topics and Requirements
- Product scope: Dried mature fruit of Illicium verum, normally eight boat‑shaped follicles per fruit.
- Appearance & sensory: Colour brownish‑red or reddish‑brown; characteristic odour and sweet, anise‑like flavour.
- Hygiene and purity: Free from living insects; practically free from visible moulds, dead insects and rodent contamination (inspection up to x10 magnification if needed).
- Extraneous matter: Total extraneous matter ≤ 2% (m/m); portion of stalks ≤ 3% (m/m) (method: ISO 927).
- Broken/abnormal fruits: Broken or abnormal fruits ≤ 25% (m/m) when assessed by Annex A counting method.
- Quantity per mass: Minimum 130 whole fruits per 100 g (Annex A).
- Chemical requirements (Table 1):
- Moisture content ≤ 10% (w/w) (ISO 939)
- Total ash ≤ 4% (m/m) on dry basis (ISO 928)
- Volatile oil ≥ 8 ml/100 g on dry basis (ISO 6571) - Annex C gives an example GC chromatogram and peak identification (anethole, linalool, methylchavicol, etc.).
- Sampling & testing: Sampling per ISO 948; analytical methods referenced for consistency.
- Packing & marking: Clean, moisture‑protective packaging; labels must show product name, producer/packer, batch code, net mass, producing country, destination, and other purchaser‑requested details (harvest year, pack date).
Applications and Who Uses This Standard
ISO 11178 is used by:
- Spice growers and packers to meet export/import quality specifications.
- Quality control and testing laboratories performing moisture, ash and volatile oil assays.
- Food manufacturers and flavour houses sourcing star anise for culinary, beverage or essential oil use.
- Traders, customs authorities and regulators to verify conformity for trade and safety.
- Logistics and warehousing teams for proper storage and transport practices to preserve product quality.
Related Standards
ISO 11178 references methods in related ISO standards for spices and condiments, including ISO 927, ISO 928, ISO 939, ISO 948, ISO 6571, which detail extraneous matter determination, total ash, moisture, sampling and volatile oil determination respectively.
Keywords: ISO 11178, star anise, Illicium verum, specification, dried fruits, volatile oil, moisture content, storage and transport, spice quality.