Overview
SIST ISO 6538:1998 specifies the requirements and classifications for cassia of Chinese, Indonesian, and Vietnamese types. These products, deriving from the bark of specific Cinnamomum species-namely Cinnamomum aromaticum, Cinnamomum burmanii, and Cinnamomum loureirii-are widely used as spices in culinary and food industry applications. The standard details the types, commercial grades, sampling, packaging, marking, and testing requirements for cassia, ensuring consistent quality and safety in international trade.
Key Topics
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Cassia Types and Sources
- Chinese type cassia: Derived from Cinnamomum cassia (Nees) ex Blume.
- Indonesian type cassia: Originates from Cinnamomum burmanii.
- Vietnamese type cassia: Obtained from Cinnamomum loureirii.
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Product Forms
- Whole quills or rolls
- Scraped and unscraped bark
- Pieces and ground (powdered) cassia
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Quality and Grade Classification
- Each type is classified into several commercial grades based on physical characteristics such as thickness, size, color, and aroma.
- Ground cassia must be free of additives and prepared only from the specified barks.
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Physical and Chemical Requirements
- Maximum allowable moisture, total ash, acid-insoluble ash, and volatile oil content are specified.
- Cassia must be free from live insects, mold, extraneous matter, and other contaminants.
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Sampling and Testing
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Packaging and Marking
- Specifies requirements for packaging material to protect product quality.
- Mandates clear labeling of product identity, origin, grade, batch, and compliance with the standard.
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Storage and Transport Recommendations
- Store cassia in covered, dry, and odor-free locations.
- Protect from sun, rain, excessive heat, and contamination during handling and transport.
Applications
- Food Industry: Standardization assures consistent quality cassia spices in processed foods, baked goods, beverages, and culinary use worldwide.
- International Trade: Facilitates fair trade by establishing uniform specifications and classification, supporting import/export activities.
- Quality Assurance: Enables producers, exporters, and regulators to assess cassia against clear quality, purity, and safety benchmarks.
- Regulatory Compliance: Helps businesses meet national and international requirements for food safety and labeling.
Related Standards
- ISO 6539 - Specifications for Sri Lankan, Seychellois, and Madagascan type cinnamon (Cinnamomum zeylanicum).
- ISO 927 - Determination of extraneous matter in spices and condiments.
- ISO 928 - Determination of total ash in spices.
- ISO 930 - Determination of acid-insoluble ash in spices.
- ISO 939 - Determination of moisture content in spices.
- ISO 948 - Sampling of spices and condiments.
- ISO 1208 - Determination of filth in spices and condiments.
- ISO 6571 - Determination of volatile oil content in spices.
By adhering to SIST ISO 6538:1998, stakeholders in the spice supply chain-from producers to importers-can ensure the authenticity, quality, and safety of cassia in various forms, while supporting transparency in global commerce. Keywords: cassia specification, cassia types, cassia classification, packaging and marking, cassia grades, Cinnamomum aromaticum, Cinnamomum burmanii, Cinnamomum loureirii, spice standards.