ISO 5561:1990

Overview

ISO 5561:1990 is an international standard established by the International Organization for Standardization (ISO) that specifies the requirements for whole black caraway and blond caraway (Carum carvi Linnaeus). It defines criteria for product quality, sampling methods, testing protocols, packaging, and marking. This standard applies exclusively to Carum carvi and excludes Carum bulbocastanum. By adhering to ISO 5561:1990, producers and suppliers ensure the consistency, safety, and authenticity of these caraway varieties for global trade and consumption.

Key Topics

• Scope and Applicability
  Covers whole black caraway (biannual fruiting) and blond caraway (annual fruiting), highlighting the physical and chemical specifications that differentiate these two forms.

• Product Description

  • Black caraway: 4 to 6 mm in length with curved, pale yellow to ochre ribs and brown intercostal surfaces.
  • Blond caraway: Similar shape but slightly larger and paler in color.

• Quality Requirements

  • Must be free from live insects, molds, and fungal infections (notably Sclerotinia).
  • Not more than 1% by weight of foreign matter (non-caraway plant parts, animal, mineral, or other vegetative impurities).
  • Characteristic aromatic flavor and absence of off-odors including moldy or foreign smells.

• Chemical Specifications

  • Maximum moisture content: 13% for black caraway and 12% for blond caraway.
  • Total ash (dry matter) max 8%.
  • Acid-insoluble ash max 2%.
  • Essential oil content minimum 2.5% for black caraway and 1.95% for blond caraway, measured immediately after grinding.

• Sampling and Testing
  Sampling must comply with ISO 948. Samples are ground (per ISO 2825) and sieved through 500 μm mesh for analysis. Specific test methods referenced include ISO 927 for foreign matter, ISO 930/928 for ash, ISO 939 for moisture, and ISO 6571 for essential oils content.

• Packaging and Marking

  • Packaging must protect against moisture, contamination, and loss of volatile oils.
  • Containers should be clean, dry, and made of material inert to the product.
  • Labels must include product name (botanical and commercial), producer/packer details, batch number, net weight, country of origin, and any client-specific information.
  • Reference to ISO 5561:1990 must be stated on the packaging.

• Storage and Transport Recommendations

  • Store in enclosed, well-ventilated, dry conditions free from pests, odors, and direct sunlight.
  • Prevent exposure to excessive heat or moisture during transport and storage, particularly in ship holds.
  • Fumigation might be necessary to ensure product safety.

Applications

ISO 5561:1990 is primarily used by:

• Agricultural producers and farmers who cultivate and harvest black and blond caraway.
• Spice exporters and importers to ensure international quality compliance and facilitate trade.
• Food processors and spice manufacturers requiring standardized raw materials with verified chemical and sensory profiles.
• Quality control laboratories conducting official sampling and testing for conformity to internationally recognized benchmarks.
• Packaging and logistics providers ensuring optimal handling, storage, and transport conditions preserving product quality.

Compliance with this standard helps maintain product integrity, supports market access, and reassures end-users about the safety and authenticity of caraway seeds.

Related Standards

ISO 5561:1990 works in conjunction with various other ISO standards relevant to spices and herbs:

• ISO 927:1982 – Determination of foreign matter in spices.
• ISO 930:1980 – Determination of acid-insoluble ash content.
• ISO 939:1980 – Determination of moisture content by distillation.
• ISO 948:1980 – Spice sampling methods.
• ISO 2825:1981 – Preparation of ground samples for analysis.
• ISO 6571:1984 – Determination of essential oil content in spices.
• ISO 928:1980 – Determination of total ash content.

These complementary standards provide a comprehensive framework supporting the implementation of quality assurance in spice production and trade.

Keywords: ISO 5561:1990, black caraway, blond caraway, Carum carvi, spice specification, essential oil content, spice sampling, packaging standards, spice quality, moisture content, foreign matter in spices, spice testing, storage recommendations, international spice standards.