ISO 11164-1995 PDF

Full title and description

ISO 11164:1995 — Dried rosemary (Rosmarinus officinalis L.) — Specification. This International Standard gives specification-level requirements for dried rosemary leaves presented in cut form, intended for use as a spice/condiment in food products and trade.

Abstract

Defines quality and compositional requirements, sampling and test-method references, and labelling/packaging considerations for dried, cut rosemary (Rosmarinus officinalis L.). The standard is concise (short technical specification) and focused specifically on the dried leaf material used as a spice.

General information

• Status: Published (international standard; version confirmed at review cycles and maintained as the published edition).
• Publication date: 19 October 1995 (ISO edition 1, 1995).
• Publisher: International Organization for Standardization (ISO), prepared by ISO/TC 34/SC 7 (Spices and condiments).
• ICS / categories: 67.220.10 (Spices and condiments).
• Edition / version: Edition 1 (1995); most-recent confirmation recorded during periodic reviews.
• Number of pages: 3 (short specification).

Scope

Specifies requirements for dried rosemary leaves in cut form, covering the essential quality characteristics (appearance and purity), referenced test methods and sampling procedures, and minimum labelling/packaging information needed for commercial and regulatory acceptance. The scope is limited to the dried leaf material (not essential oils or fresh plant material) and is intended to be used alongside general spices/condiments test methods and sampling standards.

Key topics and requirements

• Definitions and product description: identification as dried, cut leaves of Rosmarinus officinalis L.
• Physical quality and purity: visual appearance, extraneous/foreign matter limits, proportions of stems/pieces and discoloured material (criteria for acceptability and grading).
• Chemical/analytical characteristics: referenced parameters (e.g., moisture determination, ash content, essential oil considerations) with methods referenced to appropriate ISO test-method standards.
• Sampling and test methods: directs users to established ISO sampling and analytical methods for spices to obtain representative samples and reliable test results.
• Packaging and labelling: requirements to protect product quality (protection from moisture and volatile loss) and to provide required information for traceability and commerce.
• Conformity and acceptance: criteria for acceptance/rejection in trade and for quality control purposes (expressed concisely in the specification).

Typical use and users

Primary users include spice producers and processors, food ingredient buyers, quality-control and testing laboratories, standards bodies, food manufacturers, traders and customs/regulatory authorities who need a concise specification for the commercial and regulatory handling of dried rosemary leaf material.

Related standards

ISO 11164 is used alongside other ISO standards for spices and condiments, notably ISO standards on sampling and test methods (for example ISO 948 — sampling of spices and condiments; ISO methods for determination of extraneous/foreign matter and for moisture/ash where referenced). National adoption or translations are available from various national bodies (catalog entries and adoptions exist in several national catalogues).

Keywords

dried rosemary, Rosmarinus officinalis, spices, condiments, specification, ISO 11164, sampling, quality, packaging, labelling

FAQ

Q: What is this standard?

A: ISO 11164:1995 is an International Standard titled "Dried rosemary (Rosmarinus officinalis L.) — Specification" that gives specification-level requirements for dried rosemary leaves in cut form, intended for use in commerce and food production.

Q: What does it cover?

A: It covers the product identity and description, key quality characteristics (physical and compositional), references to sampling and test methods, and packaging/labelling guidance specific to dried, cut rosemary leaf material. It does not set detailed methods for every test but references the appropriate ISO methods and sampling standards.

Q: Who typically uses it?

A: Spice growers and processors, food ingredient buyers and specifiers, QC/testing laboratories, regulators and standards bodies, and traders who need a concise, internationally recognised specification for dried rosemary leaf used as a spice.

Q: Is it current or superseded?

A: The ISO bibliographic record shows ISO 11164 was published in 1995 and the publication was subject to periodic review; ISO's record indicates it was last reviewed/confirmed during the routine review process and remains the published edition (confirmation recorded during review cycles, most recently noted in the ISO catalogue confirmations). Users should check with their national standards body or ISO for the absolute latest confirmation status before regulatory application.

Q: Is it part of a series?

A: It is one of a set of ISO documents produced under ISO/TC 34/SC 7 (Spices and condiments). Related standards address sampling, sample preparation and specific spice/condiment specifications — ISO 11164 should be used together with those general and specific spice-method standards.

Q: What are the key keywords?

A: Dried rosemary; Rosmarinus officinalis; spices; specification; sampling; testing; packaging; labelling; ISO 11164.