ISO 11164:1995

Overview

ISO 11164:1995 establishes the international specifications for dried rosemary (Rosmarinus officinalis L.) leaves in cut form. Published by the International Organization for Standardization (ISO), this standard ensures quality control and consistency for dried rosemary used in food and related industries. By defining physical, chemical, and sensory requirements, the standard supports producers, suppliers, and buyers in maintaining product integrity and safety globally.

Key Topics

• Scope and Application
  ISO 11164 applies specifically to cut dried rosemary leaves harvested from Rosmarinus officinalis L. The standard covers the characteristics and quality parameters essential for dried rosemary intended for culinary and food processing use.

• Physical Description
  Dried rosemary leaves are linear, sessile, and leathery, measuring 1 to 3 cm in length. Their fresh color-grayish green on the upper surface and white and downy underneath-is slightly faded after drying.

• Sensory Characteristics
  The dried leaves exhibit a characteristic aroma that is slightly camphoraceous and cineole-rich. The flavor is aromatic, fresh, and mildly bitter, reminiscent of eucalyptol and camphor.

• Purity and Contaminants

  • Absence of live insects, and minimal presence of mold, insect fragments, or rodent contamination visible to the naked eye or under moderate magnification.
  • Foreign matter must not exceed 1% by mass. Foreign matter includes all materials not belonging to rosemary, whether of animal, vegetable, or mineral origin.
  • Maximal proportions of broken stems and browned leaves are limited to 3% and 10% by mass respectively.

• Chemical Specifications
  The standard specifies limits for:

  • Moisture content (max 8% by mass)
  • Total ash (max 8% by mass on dry basis)
  • Acid-insoluble ash (max 1% by mass on dry basis)
  • Essential oils content (minimum 0.3 ml per 100 g on dry basis)

• Sampling and Testing Methods
  Sampling follows ISO 948 guidelines to ensure representative samples. Testing includes physical inspection and chemical analysis according to referenced ISO methods for foreign matter, ash, moisture, and essential oils.

• Packaging and Labelling
  Dried rosemary must be packaged in clean, non-reactive materials that protect the product from moisture and volatile loss. Packaging must comply with environmental regulations.
  Mandatory labelling includes: product name, producer/packer details, batch number, net weight, country of origin, and any purchaser requirements like harvest year or packing date, along with ISO 11164 reference.

Applications

The ISO 11164:1995 standard is critical for:

• Food Industry
  Ensures consistent quality and safety of dried rosemary used as a culinary herb and spice in seasoning blends, processed foods, and gourmet products.

• Herbal Product Manufacturers
  Helps maintain purity and potency of dried rosemary used in herbal teas, extracts, and natural remedies.

• Export and Import Compliance
  Facilitates international trade by providing a recognized benchmark for dried rosemary quality, reducing disputes and enhancing market access.

• Quality Assurance and Control
  Provides framework for suppliers to verify and certify the quality of their dried rosemary, supporting traceability and consumer trust.

Related Standards

To implement ISO 11164 requirements effectively, related ISO standards should also be considered:

• ISO 927:1982 – Determination of foreign matter in spices
• ISO 928:1980 – Determination of total ash in spices
• ISO 930:1980 – Determination of acid-insoluble ash in spices
• ISO 939:1980 – Determination of moisture content in spices by distillation
• ISO 948:1980 – Sampling of spices
• ISO 6571:1984 – Determination of essential oil content in spices

Adherence to these complementary standards ensures comprehensive quality assessment throughout dried rosemary production and distribution.

Keywords: ISO 11164, dried rosemary specification, Rosmarinus officinalis, dried herbs standard, spice quality control, essential oils content, foreign matter limits, moisture content, herb packaging, herb labelling, food grade rosemary, spice testing methods, international spice standard.