Overview
SIST ISO 2255:1997 is an international standard developed by the International Organization for Standardization (ISO) specifying the quality requirements for coriander (Coriandrum sativum L.), both whole and ground (powdered) forms. This standard ensures uniformity and quality in coriander used globally, supporting consistency in agricultural, culinary, and commercial practices. It details classification criteria, physical and chemical parameters, sampling methods, packaging, marking, and recommended storage and transport conditions.
Key Topics
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Scope and Applicability
SIST ISO 2255:1997 applies to coriander seeds, whole or ground, defining quality attributes for commercial and industrial purposes.
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Classification of Coriander
- Whole coriander is categorized into three quality classes based on the presence of foreign matter, damaged, discolored, immature, wrinkled, or insect-affected seeds.
- In addition, whole coriander is divided into two groups (A and B) according to essential oil content, a critical factor affecting flavor and aroma quality.
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Physical and Chemical Requirements
- Appearance: Whole coriander seeds should range from yellow-brown to light brown, spherical to elliptical, sized 2–6 mm in diameter.
- Purity: Limits on foreign matter, cracked seeds, and damaged seeds ensure product integrity. The coriander powder must be free from artificial colorants, bleaching agents, and preservatives.
- Organoleptic Quality: Coriander should possess characteristic aromatic odor and flavor, without mustiness or off-odors.
- Moisture Content: Maximum moisture content specified to prevent spoilage.
- Essential Oils: Minimum essential oil content is established to guarantee potency and aroma quality.
- Ash Content: Limits on total and acid-insoluble ash ensure purity.
- Insect and Mold Absence: Seeds must be free from live insects, mold, rodent contamination, and visible insect damage.
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Sampling and Testing Methods
Sampling must be conducted according to ISO 948 to ensure representative quality assessment. Testing includes physical inspections and chemical analyses conducted per referenced ISO testing methods.
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Packaging and Labeling Requirements
Coriander must be packaged in hygienic, non-reactive materials that protect against moisture and contamination. Packaging should comply with national environmental regulations.
Essential label information includes:
- Product name and type
- Producer/packer details
- Batch or lot number
- Net weight
- Country of origin
- Harvest and packaging dates (if known)
- Reference to SIST ISO 2255:1997 standard
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Storage and Transport Recommendations (Annex A)
Proper storage in covered, dry, odor-free warehouses with ventilation is critical. Coriander should be protected from heat, moisture, pests, and contamination during storage and transport to maintain quality.
Applications
Adoption of SIST ISO 2255:1997 benefits a broad range of stakeholders:
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Agricultural Producers and Traders use this standard to ensure their coriander crops meet international quality criteria, improving marketability and export potential.
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Food Manufacturers and Spice Processors rely on these specifications to source coriander that meets flavor, aroma, and safety standards, crucial for product consistency.
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Quality Control Laboratories implement the sampling and testing methods for batch certification, quality assurance, and regulatory compliance.
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Distributors and Retailers benefit from clear labeling and packaging requirements that inform customers and preserve product integrity.
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Regulatory Authorities adopt the standard to enforce quality controls and food safety in domestic and international trade.
Related Standards
SIST ISO 2255:1997 references and aligns with other ISO standards concerning spices and botanical products, including:
- ISO 948 – Spices – Sampling methods
- ISO 1208 – Spices – Determination of extraneous matter
- ISO 6571 – Spices, herbs – Essential oil content determination
- ISO 927 – Spices – Determination of extraneous matter
- ISO 928 and 930 – Spices – Ash content determination
- ISO 939 – Spices – Determination of moisture content
These interrelated standards set comprehensive guidelines for the quality evaluation and testing of spices, ensuring harmonized practices worldwide.
Keywords: SIST ISO 2255:1997, coriander standard, Coriandrum sativum L., coriander specifications, whole coriander, powdered coriander, spice quality, spice classification, essential oils, food safety, spice packaging, spice storage, spice transport, international spice standards.
