EN ISO 6465:2009 PDF

Overview

EN ISO 6465:2009 - Spices: Cumin (Cuminum cyminum L.) - Specification is a CEN-endorsed ISO standard that defines quality, safety and labelling requirements for whole and ground cumin fruits. The standard covers product description, classification into grades, chemical and microbiological limits, sampling and test methods, and recommendations for storage and transport (Annex A). Keywords: EN ISO 6465:2009, cumin specification, Cuminum cyminum, spice standard, cumin quality.

Key topics and technical requirements

• Scope and product definition: Applies to the fruits of Cuminum cyminum L.; ground cumin is defined as the dried, ground mature fruit.
• Organoleptic requirements: Characteristic aromatic flavour; must be free of mustiness.
• Freedom from contaminants: Whole and ground cumin shall be free from living insects, visible dead insects, moulds and rodent contamination; no added colouring or harmful substances.
• Grades and physical limits: Cumin can be classified by origin and into three grades (I, II, III) based on damaged/defective fruits and extraneous/foreign/insect-damaged matter. Example limits from Table 1: Grade I - damaged fruits ≤ 1% (mass fraction); Grade II ≤ 2%; Grade III ≤ 3%; extraneous matter and insect-damaged matter limits are specified per grade.
• Chemical composition (Table 2) - values are given per grade (I, II, III) and for ground cumin:
  • Moisture content (max): Grade I 9%, II 10%, III 12%; ground cumin 12% (ISO 939).
  • Total ash (dry basis, max): I 8.5%, II 10%, III 12%; ground 9.5% (ISO 928).
  • Acid‑insoluble ash (dry basis, max): I 1.5%, II 3%, III 4%; ground 1.5% (ISO 930).
  • Non‑volatile ether extract (dry basis, min): I & II 15%, III 12%; ground 15% (ISO 1108).
  • Volatile oil (ml/100 g dry basis, min): I 2.0, II 1.5, III 1.5; ground 1.3 (ISO 6571).
• Microbiological safety: Salmonella - absent in 25 g (ISO 6579).
• Sampling and test methods: Sampling per ISO 948; ground sample preparation per ISO 2825; referenced test methods listed in the standard (ISO 927, 928, 930, 939, 948, 1108, 6571, 6579, etc.).
• Packing & marking: Clean, dry containers that do not affect product; labels must include product name, producer/packer, batch code, grade, net mass, producing country, shelf‑life, year of harvest (if known) and the standard reference.

Applications and who uses it

• Producers and packers: Product specification, quality control and labelling compliance.
• Spice traders and buyers: Procurement specifications and grade verification.
• Testing laboratories: Conformance testing using ISO methods referenced in the standard.
• Regulators and food safety auditors: Enforcement of microbiological and compositional limits.
• Logistics and storage managers: Follow Annex A recommendations to protect volatile oil and prevent contamination during storage and transport.

Related standards

Normative references within EN ISO 6465:2009 include ISO 927, ISO 928, ISO 930, ISO 939, ISO 948, ISO 1108, ISO 2825, ISO 6571 and ISO 6579 - all relevant for sampling, compositional and microbiological testing of spices.

For compliance, quality assurance and accurate labelling of cumin (Cuminum cyminum), EN ISO 6465:2009 is the authoritative specification for European and international trade.