ISO 11163:1995 PDF

Overview

ISO 11163:1995 specifies the requirements for dried sweet basil (Ocimum basilicum L.) in the form of cut (rubbed) leaves. The standard defines product description, organoleptic characteristics, limits for contaminants and extraneous matter, chemical requirements and provisions for sampling, testing, packing and marking. Dried sweet basil under this specification is harvested before flowering and dried; fresh leaves are bright green and oval (2–7 cm) while dried leaves are greyish green.

Key Topics

• Organoleptic profile: Typical odour is fresh and reminiscent of aniseed (varies with chemical type); flavour shows a bitter after‑taste.
• Physical and contamination limits:
  • Freedom from living insects; practically free from moulds, dead insects, insect fragments and rodent contamination visible to the naked eye (or under magnification where required).
  • Extraneous matter: Total extraneous matter (animal, vegetable, mineral) shall not exceed 1% (m/m). Stems and seeds are not classed as extraneous.
  • Seeds and broken stems: Not to exceed 3% (m/m).
  • Discoloured leaves (yellow or brown): Not to exceed 5% (m/m).
• Chemical requirements (selected):
  • Moisture content: Maximum 12% (dry matter basis) (ISO 939).
  • Total ash: Maximum 16% (m/m) on dry basis (ISO 928).
  • Ash insoluble in hydrochloric acid: Specified (approx. 2% on dry basis as indicated in the standard).
  • Volatile oil: Minimum 0.3 ml/100 g on dry basis (ISO 6571).
• Sampling and test methods: Sampling per ISO 948; analytical methods reference ISO series for spices and condiments. Samples for analysis should be ground so most of the product passes a 315 μm sieve.

Applications

This standard is practical for:

• Quality control laboratories verifying moisture, ash and volatile oil content.
• Traders and exporters/importers ensuring product meets international trade and safety requirements.
• Food processors and seasoning manufacturers requiring consistent raw material quality.
• Packaging and labelling operations following specified marking and packing provisions.

Key commercial benefits include improved product consistency, predictable sensory quality and compliance with purchaser and regulatory requirements.

Related Standards

Normative references cited in ISO 11163:1995 include standards from the ISO spices and condiments series, for example:

• ISO 927 (extraneous matter determination)
• ISO 928 (total ash)
• ISO 930 (acid‑insoluble ash)
• ISO 939 (moisture determination)
• ISO 948 (sampling)
• ISO 6571 (volatile oil determination)

Adherence to these referenced methods ensures reproducible test results and supports trade conformity for dried sweet basil (Ocimum basilicum).