Overview
ISO 6574:1986 - Celery seed (Apium graveolens Linnaeus) - Specification defines quality, testing and handling requirements for whole celery seed sold and used as a spice. First published in 1986, the standard covers scope, descriptive characteristics, sampling, methods of test, classification, packaging and marking. It explicitly excludes seeds intended for agricultural (seed) use. An informative annex gives recommendations for storage and transport.
Key topics and technical requirements
- Scope and description
- Applies to whole celery seed (fruit of Apium graveolens) used as a spice.
- Physical description: light brown to grey‑brown, ovoid to hemispherical, about 1–1.5 mm long and 0.5–1.0 mm wide, with longitudinal lighter striations.
- Quality attributes
- Odour and flavour: fresh, slightly bitter, characteristic of the variety; free from musty or foreign flavours.
- Biological contamination: seeds must be free from live insects and mould; practically free from dead insects, insect fragments and visible rodent contamination. If magnification greater than 10× is needed, this must be recorded in the test report.
- Classification and foreign matter
- Seeds are classified into quality categories (e.g., Special, Good, Fair) based on the percentage of foreign matter and chemical specifications.
- Chemical and physical tests
- Specifies methods for determining moisture content, total ash, acid‑insoluble ash and essential oil content using referenced ISO test methods.
- Sampling, packing and marking
- Sampling follows ISO 948. Packaging must be airtight, clean and inert. Mandatory marking includes product name, producer/packer, lot number, net weight, grade, country of origin and optionally harvest year/pack date and ISO reference.
- Storage and transport (informative annex)
- Recommendations to keep packages in closed, dry, well‑ventilated premises protected from sunlight, rain, excessive heat, odours and pests; provide for fumigation where required and avoid contamination during ship stowage.
Applications and users
ISO 6574:1986 is used by:
- Spice producers and processors for product specification and quality control
- Exporters/importers and traders for contract grading and acceptance criteria
- Analytical laboratories conducting conformity testing
- Packagers and logistics providers to meet packing, marking and transport best practices
- Food safety and regulatory authorities assessing spice quality
Keywords: ISO 6574:1986, celery seed specification, Apium graveolens, spice standards, sampling, moisture, ash, essential oil, packaging, storage, transport.
Related standards
Relevant referenced ISO methods include: ISO 948 (sampling), ISO 927 (foreign matter), ISO 939 (moisture), ISO 928 (total ash), ISO 930 (acid‑insoluble ash), ISO 6571 (essential oil) and ISO 2825 (sample preparation).
