Name: SIST ISO 2255:1997 — Coriander (Coriandrum sativum L.), whole or ground (powdered) -- Specification
SKU: SIST ISO 2255:1997
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Scope and Applicability SIST ISO 2255:1997 applies to coriander seeds, whole or ground, defining quality attributes for commercial and industrial purposes.
Classification of Coriander
- Whole coriander is categorized into three quality classes based on the presence of foreign matter, damaged, discolored, immature, wrinkled, or insect-affected seeds.
- In addition, whole coriander is divided into two groups (A and B) according to essential oil content, a critical factor affecting flavor and aroma quality.
Physical and Chemical Requirements
- Appearance: Whole coriander seeds should range from yellow-brown to light brown, spherical to elliptical, sized 2–6 mm in diameter.
- Purity: Limits on foreign matter, cracked seeds, and damaged seeds ensure product integrity. The coriander powder must be free from artificial colorants, bleaching agents, and preservatives.
- Organoleptic Quality: Coriander should possess characteristic aromatic odor and flavor, without mustiness or off-odors.
- Moisture Content: Maximum moisture content specified to prevent spoilage.
- Essential Oils: Minimum essential oil content is established to guarantee potency and aroma quality.
- Ash Content: Limits on total and acid-insoluble ash ensure purity.
- Insect and Mold Absence: Seeds must be free from live insects, mold, rodent contamination, and visible insect damage.
Sampling and Testing Methods Sampling must be conducted according to ISO 948 to ensure representative quality assessment. Testing includes physical inspections and chemical analyses conducted per referenced ISO testing methods.
Packaging and Labeling Requirements Coriander must be packaged in hygienic, non-reactive materials that protect against moisture and contamination. Packaging should comply with national environmental regulations. Essential label information includes:
- Product name and type
- Producer/packer details
- Batch or lot number
- Net weight
- Country of origin
- Harvest and packaging dates (if known)
- Reference to SIST ISO 2255:1997 standard
Storage and Transport Recommendations (Annex A) Proper storage in covered, dry, odor-free warehouses with ventilation is critical. Coriander should be protected from heat, moisture, pests, and contamination during storage and transport to maintain quality.

SIST ISO 2255:1997 PDF

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