ISO 7386:1984 PDF

Overview

ISO 7386:1984 defines quality and handling requirements for whole aniseed (Pimpinella anisum). The standard covers specification criteria, sampling, test methods, packaging and marking, and provides recommendations on storage and transport (Annex B). Its purpose is to support consistent product quality, safe trade and clear labelling for producers, packers, traders and quality control laboratories.

Why it matters: compliance with ISO 7386 helps ensure aniseed is free from spoilage and contamination, correctly classified for market channels, and packaged and marked to preserve quality through distribution.

Key Topics

• Scope and product definition: applies to whole, mature aniseed (Pimpinella anisum). Physical description and organoleptic expectations (characteristic aroma and pleasant flavour) are given.

• Sampling: laboratory sampling follows ISO 948; the minimum laboratory sample mass is 200 g.

• Methods of test: the standard references established ISO test methods for key analyses, including:

  • determination of foreign matter (ISO 927),
  • total ash (ISO 928),
  • acid‑insoluble ash (ISO 930),
  • moisture content by distillation (ISO 939),
  • essential oil content (ISO 6571), and
  • sample preparation procedures (ISO 2825).

• Chemical limits: specified chemical limits include moisture (maximum 12%) and total ash (maximum 10%, on dry basis). Essential oil content and other chemical specifications are set according to the standard's classification tables.

• Physical and contamination criteria: the spice must be free of live insects and mould, and practically free of dead insects, fragments and rodent contamination. Limits on broken, damaged or immature fruits and on foreign matter are defined per category.

• Packaging and marking: packaging must be clean, sound and inert (examples: tinplate, wooden crates, new jute sacks) to protect against moisture uptake or loss. Marking must include product name, producer/packer, lot code, net mass, category, country of origin and any buyer‑requested details (e.g., harvest year, packing date).

• Annexes: Annex A lists typical production zones; Annex B provides non‑normative storage and transport recommendations (covered storage, protection from sun/rain/heat, dry odour‑free warehouses, adjustable ventilation and provisions for fumigation, and protection during shipment).

Applications

• Quality control and acceptance criteria for exporters and importers of aniseed.
• Specification baseline for food processors, spice blenders and regulatory assessments.
• Guidance for packaging, labelling and logistics to minimise quality loss in transit.

Related Standards

ISO 927, ISO 928, ISO 930, ISO 939, ISO 948, ISO 2825 and ISO 6571 are directly referenced for sampling and test methods. Use ISO 7386 in conjunction with applicable food safety and Codex/FAO‑WHO guidance where chemical contaminant limits apply.

Keywords: ISO 7386, aniseed, Pimpinella anisum, sampling, test methods, packaging, marking, storage, transport, spice quality.