ISO 6538:1997 PDF

Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification

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Title (English):

ISO 6538:1997

Document status:: Active
Format:: Electronic (PDF)
Number of pages:: 7
Publication date:: October 23, 1997
Edition:: ISO IS 6538 edition 2 version 1
ICS:: 67.220.10

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Description (English):

La présente Norme internationale fixe les spécifications de la cannelle type Chine, type Indonésie et type Viêt-nam, en tuyaux, entière ou en poudre, constituée par l'écorce de l'arbre Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume et Cinnamomum loureirii Nees. Des recommandations relatives aux conditions d'entreposage et de transport sont données en annexe A. NOTE -- Les spécifications de la cannelle type Sri Lanka, type Seychelles et type Madagascar sont données dans l'ISO 6539 1).

Technical details

Technical committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
SKU: ISO 6538:1997

Abstract

Overview

ISO 6538:1997 specifies quality and specification requirements for cassia (Chinese, Indonesian and Vietnamese types) - the bark of Cinnamomum species used as a spice (often sold as cassia or cinnamon). The standard covers forms (whole quills, scraped/unscraped bark, pieces and ground powder), classification by commercial grades, organoleptic and chemical criteria, sampling, test methods, packaging, marking and recommended storage/transport conditions.

Key topics and technical requirements

Definitions & forms: whole quills, scraped bark, unscraped bark, pieces and ground cassia (no additives).
Types & grades:
- Chinese type (Kwantung, Kwangsi, broken pieces)
- Indonesian type (AA, A, B, C; e.g., Korintje/Java cassia)
- Vietnamese type (thin, medium, thick, broken)
Organoleptic requirements: fresh, characteristic cassia odor and flavour; ground cassia colour yellowish to reddish-brown.
Contamination & extraneous matter:
- Free from live insects; practically free from mould, dead insects and rodent contamination (visible inspection; microscope magnification noted if >×10).
- Extraneous matter (leaves, stems, dust, sand) ≤ 1% (m/m) - test per ISO 927.
Chemical limits (typical values from the standard):
- Moisture content: maximum ~15% (whole cassia values indicated in the standard; test ISO 939).
- Total ash (dry basis) max: Chinese ~4.0%, Indonesian ~5.0%, Vietnamese ~4.5% (ISO 928).
- Acid‑insoluble ash max: Chinese 0.8%, Indonesian 1.0%, Vietnamese 2.0% (ISO 930).
- Volatile oil (ml/100 g dry basis) minimum: Chinese 1.5, Indonesian 1.0, Vietnamese 3.0 (ISO 6571); whole‑cassia values also specified.
Sampling & test methods: sampling per ISO 948; sample preparation ISO 2825; filth detection ISO 1208; analytical methods referenced in the standard.
Packaging & marking: clean, dry containers that protect flavor and volatile oil; required markings include product name, brand, manufacturer, batch, net mass, grade, producing country and reference to ISO 6538.
Storage & transport (Annex A informative): dry, ventilated, odour‑free storage; protection from sun, rain, heat and cross‑infestation; fumigation facilities recommended.

Applications and users

ISO 6538 is practical for:

Spice producers, peelers and packers preparing cassia quills or ground cassia for export or retail.
Exporters/importers and buyers specifying quality and grade of cassia for trade.
Food manufacturers, bakeries and spice blenders requiring consistent raw‑material specifications.
Quality control and analytical laboratories performing moisture, ash and volatile oil tests.
Regulatory bodies and certification schemes harmonizing spice quality criteria.

Using ISO 6538 helps ensure traceability, consistent grading (Chinese/Indonesian/Vietnamese cassia), reduced contamination risk, and conformity to international trade expectations for cinnamon/cassia products.

Related standards

ISO 6539 - specifications for Sri Lankan/Seychelles/Madagascan cinnamon (C. zeylanicum)
Referenced test standards: ISO 927, ISO 928, ISO 930, ISO 939, ISO 948, ISO 1208, ISO 2825, ISO 6571.

Related standards

Standards mentioned in the description

Abstract

Overview

Key topics and technical requirements

Definitions & forms: whole quills, scraped bark, unscraped bark, pieces and ground cassia (no additives).
Types & grades:
- Chinese type (Kwantung, Kwangsi, broken pieces)
- Indonesian type (AA, A, B, C; e.g., Korintje/Java cassia)
- Vietnamese type (thin, medium, thick, broken)
Organoleptic requirements: fresh, characteristic cassia odor and flavour; ground cassia colour yellowish to reddish-brown.
Contamination & extraneous matter:
- Free from live insects; practically free from mould, dead insects and rodent contamination (visible inspection; microscope magnification noted if >×10).
- Extraneous matter (leaves, stems, dust, sand) ≤ 1% (m/m) - test per ISO 927.
Chemical limits (typical values from the standard):
- Moisture content: maximum ~15% (whole cassia values indicated in the standard; test ISO 939).
- Total ash (dry basis) max: Chinese ~4.0%, Indonesian ~5.0%, Vietnamese ~4.5% (ISO 928).
- Acid‑insoluble ash max: Chinese 0.8%, Indonesian 1.0%, Vietnamese 2.0% (ISO 930).
- Volatile oil (ml/100 g dry basis) minimum: Chinese 1.5, Indonesian 1.0, Vietnamese 3.0 (ISO 6571); whole‑cassia values also specified.
Sampling & test methods: sampling per ISO 948; sample preparation ISO 2825; filth detection ISO 1208; analytical methods referenced in the standard.
Packaging & marking: clean, dry containers that protect flavor and volatile oil; required markings include product name, brand, manufacturer, batch, net mass, grade, producing country and reference to ISO 6538.
Storage & transport (Annex A informative): dry, ventilated, odour‑free storage; protection from sun, rain, heat and cross‑infestation; fumigation facilities recommended.

Applications and users

ISO 6538 is practical for:

Spice producers, peelers and packers preparing cassia quills or ground cassia for export or retail.
Exporters/importers and buyers specifying quality and grade of cassia for trade.
Food manufacturers, bakeries and spice blenders requiring consistent raw‑material specifications.
Quality control and analytical laboratories performing moisture, ash and volatile oil tests.
Regulatory bodies and certification schemes harmonizing spice quality criteria.

Related standards

ISO 6539 - specifications for Sri Lankan/Seychelles/Madagascan cinnamon (C. zeylanicum)
Referenced test standards: ISO 927, ISO 928, ISO 930, ISO 939, ISO 948, ISO 1208, ISO 2825, ISO 6571.

ISO 6538:1997 PDF

Technical details

Abstract

Overview

Key topics and technical requirements

Applications and users

Related standards

Related standards

Abstract

Overview

Key topics and technical requirements

Applications and users

Related standards

Related standards

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