ISO 2253:1999

Overview

ISO 2253:1999 - "Curry powder - Specification" is an International Organization for Standardization (ISO) standard that defines quality, compositional and testing requirements for curry powder used as a flavouring ingredient and traded internationally. The standard sets minimum composition rules, sensory and chemical limits, sampling and test methods, packaging and marking requirements, and gives storage/transport recommendations.

Key topics and technical requirements

• Composition

  • Curry powder must be a blend of clean, dry, sound spices and condiments (any listed in ISO 676).
  • Spices and condiments shall constitute at least 85% (mass fraction) of the product.
  • Edible starch may be present but its nature must be declared; determination method is given in Annex B (acid hydrolysis).
  • Food-grade sodium chloride permitted up to 5% (mass fraction); measurement method in Annex C.
  • Artificial colourings are not allowed unless national legislation specifically authorizes them.

• Sensory requirements

  • Odour and flavour must be typical, clean, fresh and pungent, free from rancidity, mustiness or foreign odours.

• Contaminants and physical quality

  • Curry powder must be free from visible dead insects, insect fragments and rodent contamination (see ISO 1208 for disputed cases).
  • Product must be free from coarse particles and meet fineness requested by buyer or national standard.

• Chemical limits (Table 1)

  • Moisture content: max 10% (ISO 639)
  • Acid‑insoluble ash: max 2.0% on dry basis (ISO 930)
  • Volatile oil content: min 0.25 ml/100 g on dry basis (ISO 6571)

• Sampling, testing, packaging and marking

  • Sampling per ISO 948; testing uses referenced ISO methods and the normative annexes.
  • Packaging must protect from moisture and volatile loss. Marking must include product name, manufacturer, batch, net mass, producing country, ingredient listing where required, and declaration of added starch.

Applications and users

ISO 2253 is useful for:

• Spice and curry powder manufacturers establishing formulations and QA limits.
• Quality control laboratories performing chemical and sensory testing.
• Exporters, importers and buyers specifying product acceptance criteria.
• Regulatory agencies and standards bodies referencing international norms for trade and food safety.
• Packers and logistic providers following packaging, storage and transport recommendations.

By applying ISO 2253, stakeholders ensure consistent product quality, compliance with international trade expectations, and reliable methods for starch and salt determination.

Related standards

Normative references in ISO 2253 include: ISO 676 (botanical nomenclature), ISO 928/930 (ash), ISO 939 (moisture), ISO 948 (sampling), ISO 1208 (filth), ISO 6571 (volatile oil). Annexes B and C of ISO 2253 are normative for starch and sodium chloride determination.