Irish StandardI.S. EN ISO 6465:2009

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67.220.10

9 September, 2009

I.S. EN ISO 6465:2009

EN ISO 6465:2009This document is based on:

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EUROPEAN STANDARD

NORME EUROPÉENNE

EUROPÄISCHE NORM

EN ISO 6465

July 2009

ICS 67.220.10

English Version

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO6465:2009)

Épices - Cumin (Cuminum cyminum L.) - Spécifications(ISO 6465:2009)

Gewürze - Kreuzkümmel (Cuminum cyminum L.) -Spezifikation (ISO 6465:2009)

This European Standard was approved by CEN on 27 June 2009.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the CEN Management Centre or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as theofficial versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

EUROPEAN COMMITTEE FOR STANDARDIZATIONC O M I T É E U R O P É E N D E N O R M A LI S A T I O NEUR OP ÄIS C HES KOM ITEE FÜR NOR M UNG

Management Centre: Avenue Marnix 17, B-1000 Brussels

© 2009 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.

Ref. No. EN ISO 6465:2009: E

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EN ISO 6465:2009 (E)

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Contents Page

Foreword ..............................................................................................................................................................3

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EN ISO 6465:2009 (E)

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Foreword

This document (EN ISO 6465:2009) has been prepared by Technical Committee ISO/TC 34 "Agricultural food products".

This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by January 2010, and conflicting national standards shall be withdrawn at the latest by January 2010.

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.

According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom.

Endorsement notice

The text of ISO 6465:2009 has been approved by CEN as a EN ISO 6465:2009 without any modification.

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Reference numberISO 6465:2009(E)

© ISO 2009

INTERNATIONAL STANDARD

ISO6465

Second edition2009-07-01

Spices — Cumin (Cuminum cyminum L.) — Specification

Épices — Cumin (Cuminum cyminum L.) — Spécifications

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ISO 6465:2009(E)

PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat accepts no liability in this area.

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ii © ISO 2009 – All rights reserved

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ISO 6465:2009(E)

© ISO 2009 – All rights reserved iii

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.

The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.

Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights.

ISO 6465 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments.

This second edition cancels and replaces the first edition (ISO 6465:1984), of which it constitutes a technical revision.

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INTERNATIONAL STANDARD ISO 6465:2009(E)

© ISO 2009 – All rights reserved 1

Spices — Cumin (Cuminum cyminum L.) — Specification

1 Scope

This International Standard specifies requirements for fruits1) of cumin (Cuminum cyminum L.).

Recommendations relating to storage and transport conditions are given in Annex A.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content

ISO 928, Spices and condiments — Determination of total ash

ISO 930, Spices and condiments — Determination of acid-insoluble ash

ISO 939, Spices and condiments — Determination of moisture content — Entrainment method

ISO 948, Spices and condiments — Sampling

ISO 1108, Spices and condiments — Determination of non-volatile ether extract

ISO 2825, Spices and condiments — Preparation of a ground sample for analysis

ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)

ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp.

3 Description

3.1 Form and appearance

Cumin consists of the fruits of Cuminum cyminum L., with two elongated mericarps which remain joined and the dimensions of which vary depending on the origin. Each mericarp, which is ochre-grey to light brown in colour, bears five thin pale primary ribs and four wider secondary ribs which are darker.

Ground cumin consists of product obtained by grinding the dried mature fruit of Cuminum cyminum L.

1) Although the term “seeds” is currently used in commerce, the term “fruits” is the correct botanical term.

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