Overview
ISO 6576:2004 specifies quality and commercial requirements for dried laurel (Laurus nobilis L.) in whole and ground (broyées) form for wholesale and semi-wholesale trade. The standard sets organoleptic, physical and chemical characteristics, limits for foreign matter, sampling and test-method references, plus packaging, marking and handling recommendations (Annex A). It is the international reference for bay leaf / laurel leaf quality in trade.
Key topics and technical requirements
- Product description: dried leaves of Laurus nobilis L., typically oblong, coriaceous, 25–100 mm long and 20–45 mm wide (varies by origin). Presented as whole dried leaves or ground leaves.
- Odour and flavour: aromatic, pleasantly strong when crushed; product must be free of foreign or musty odors.
- Hygiene and contaminants:
- Absence of insects and moulds: free of live insects and mould; practically free of dead insects, insect fragments and visible rodent contamination (with magnification rules and reporting requirements).
- Foreign matter: total foreign matter (stems, non-laurel material) limited to max. 2% by mass, determined per ISO 927.
- Chemical characteristics (test methods referenced):
- Moisture: max. 8% (ISO 939).
- Total ash: max. 7% (on dry basis) (ISO 928).
- Essential oil content: min. 1 ml/100 g (ISO 6571).
- "Cellulosic" insoluble index: max. 30% (on dry basis) (ISO 5498).
- Acid‑insoluble ash and other parameters are also specified and tested per cited ISO methods (see standard for exact test limits and methods).
- Sampling and sample prep: sampling per ISO 948; grind test sample so entire portion passes a 500 µm sieve (ISO 2825).
- Packaging and marking: clean, non-reactive packaging (commonly pressed cubic bales); labels must include product name (botanical and presentation), producer/packer, lot code, category, net mass, country of origin, harvest year (if known) and ISO reference number.
Applications and users
ISO 6576 is used by:
- Spice wholesalers, exporters and importers for product specification and procurement.
- Quality control and analytical laboratories performing conformity testing.
- Packers and processors to ensure consistent labeling, packaging and storage.
- Food manufacturers and spice blenders who require verified raw‑material quality.
- Regulators and trading partners for contract enforcement and trade disputes.
Practical benefits include harmonized quality criteria, reduced disputes, reproducible sampling/testing and guidance on storage and transport to preserve laurel quality.
Related standards
Key referenced ISO methods (used together with ISO 6576) include:
Keywords: ISO 6576, laurel specification, Laurus nobilis, bay leaves standard, spice quality standards, essential oil content, moisture limit, foreign matter limit, spice sampling.
