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IS 2443 (2008): Spices and Condiments - Coriander, Wholeand Ground [FAD 9: Spices and Condiments]

IS 2443 : 2008

~~~-~, W¥3lRfiRrrs3lT-~

( rf)'f/'?I y;t#erur )

Indian Standard

SPICES AND CONDIMENTS - CORIANDER, WHOLEAND GROUND - SPECIFICATION

( Third Revision)

ICS 67220.10

© BIS 2008

BUREAU OF INDIAN STANDARDSMANAK BHAVAN , 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI I 10002

November 2008 Price Group 2

Spices and Condiments Sect ional Committee, FAD 9

FOREWORD

This Indian Standard (Third Revision) was adopted by the Bureau oflndian Standards, after the draft finalizedby the Spices and Condiments Sectional Committee had been approved by the Food and Agriculture DivisionCouncil.

Spices and condiments are in common use in this country and are also exported. Coriander (Dhan ia) is one ofthe important spices used in the Indian dietary. It is marketed as whole as well as in powder form. This revisedstandard specifies quality requirements for both the forms.

Originally two separate Indian Standards, IS 2443 and IS 2444 were issued on coriander whole and corianderpowder respectively in 1963. I~ 2444 was revised in 1980 for updating it for moisture content and volatile oilcontent. Later the two standards were amalgamated into a single standard for easy reference in 1994.Consequently, IS 2444: 1980 was withdrawn as the contents of the same were included in the second revisionof IS 2443 in 1994. This third revision is being brought about to update and align the requirements ofcoriander, whole and ground with ISO Standard on the subject, ISO 2255 : 1996 'Coriander (Coriandersativum L.) whole or ground (powdered) - Specification' and Prevention ofFood Adulteration Rules, -1955.Due consideration has also been given to the Standard of Weights & Measures (Packaged Commodities)Rules, 1977. However, this standard is subject to restrictions imposed under both the rules, wherever applicable.

For the purpose ofdeciding whether a particular requirement of this standard is complied with, the final value,observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance-withIS 2 : 1960 'Rules for rounding off numerical values (revised)' . The number of significant places retained inthe rounded off value should be the same as that of the specified value in this standard.

IS 2443 : 2008

Indian Standard

SPICES AND CONDIMENTS - CORIANDER, WHOLEAND GROUND - SPECIFICATION

( Third Revision)

I SCOPE

2 REFERENCFS

3 REQUIREMENfS

This standard prescribes the requirements andmethods of test and sampling for coriander(Coriandrum sativum L.) (Dhania), whole andground.

Coriandrum sativum L. The colour shall be naturalto coriander seeds and it may range from yellowishbrown to grey . Grading of the material is done on thebasis ofproportion of extraneous matter; split fruits;damaged, discoloured and weevilled fruits ; shrivelledand immature fruits; and admixture of fruits ofcoriander of varieties other than the variety supplied.The product shall be free from added colours.

3.1.2 Taste and Flavour

The taste and flavour of coriander, whole shall havethe characteristic pleasant taste and aroma. Thematerial shall be free from musty odour.

3.1.3 Freedomfrom Moulds, Insects, Etc

The coriander, whole, shall be free from visible mouldsand insects.

3.1.4 Extraneous Matter

The proportion of extraneous matter in cor ianderwhole, which includes dust, dirt, stones, lumps ofearth, chaff, stalk, stem or straws and seeds of fruitsother than coriander shall be not more than 4 percentby mass of which seeds and fruits other thancoriander shall not exceed 20 percent by mass ofthe total extraneous matter when determined inaccordance with the method prescribed in 4 ofIS 1797.

3.1.5 Split Fruits

This includes the fruits that have been split uplongitudinally into two parts. The proportion ofsplitfruits shall be not more than 10 percent by mass whendetermined by the method given in 4 ofiS 1797 exceptthat only split fruits are to be separated.

3.1.6 Damaged, Discoloured and Weevilled Fruits

This includes whole fruits or split fruits that aredamaged or discoloured so as to affect the quality ofthe material and also includes fruits, split or whole ,showing signs of partial or whole bores in the fruitsas a result of their having been eaten up by weevilsor insects. The proportion of damaged, discolouredand weevilled fruits shall be not more than 2 percentby mass when determined by the method given in

TItle

Specification for test sieves : Part IWire cloth test sieves (thirdrevision)

Pictorial marking for handling andlabelling ofgoods: Part 2 Generalgoods (third revision)

Methods of test for spices andcondiments (second revision)

Methods for detection of bacteriaresponsible for food poisoning:Part 3 General guidance onmethods for the detection ofsalmonella (second revision)

Spices and condiments ­Methods of sampling (firstrevision)

Code for hygien ic practice forspices and condimentsprocessing units

1797: 1985

1260(Part 2): 1979

The following standards contain provisions, whichthrough reference in this text, constitute provisionsof this standard. At the time of publication, theeditions indicated were valid. All standards aresubject to revision and parties to agreements basedon this standard are encouraged to investigate thepossibility of applying the most recent editions ofthe standards indicated below:

IS No.

460(part I): 1985

5887(Part 3): 1999

13145: 1993

14216 : 1994

3.1 Coriander, Wbole

3.1.1 Description

Coriander, whole, shall be dried mature fruits of

IS 2443 : 2008

4.1 ofIS 1797 except that only damaged , discolouredand weevilled fruits are to be separated.

3.1.7 Shriv elJed and Immature Fruits

The proportion of fruits that have not been properlydeveloped shall be not more than 2 percent by masswhen determined by the method given in 4.1 ofIS 1797 except that shrivelled and immature fruits areto be separated.

3.1.8 Fruits ofOther Varieties ofCoriander

The coriander, whole shall consist essentially offruits of the variety of coriander specified by thepurchaser or declared on the level of the bag. Theproportion of fruits of other varieties of coriander, ifpresent, shall be not more than 4 percent by mass,when determined by the method given in 4.1 ofIS 1797 except that fruits of other varieties arc tobe separated.

3.1.9 Moisture

Moisture content shall not be more than 9 percentby mass when determined in accordance with themethod given in 9 of IS 1797.

3.1.1 0 The coriander, whole may also be graded(see 3.1.1) before packing.

3.1.1 0.1 The designations of the grades and theirrequirements shall be as given in Table I.

3.2 Coriander Powder

3.2.1 Description

The coriander powder shall be prepared by grinding

clean and dry coriander fruits .

3.2.2 Taste and Flavour

The coriander powder shall have its characteristicpleasant taste and flavour . It shall be free from mustyodour.

3.2.3 Freedom/rom Moulds , Insects, Etc

The coriander powder shall be free from dirt , mouldgrowth, insect infestation and rodent contaminationvisible to the naked eye (corrected if necessary) withsuch magnification as necessary. If the magnificationexceeds X 10, this fact should be stated in the report.

3.2.3.1 It shall be free from extraneous matter andadded colours.

3.2.4 Fineness

The coriander powder shall be ground to such afineness that all of it passes through a 500-micronIS Sieve [see IS 460 (Part 1)] and nothing remains onthe sieve.

3.2.5 The coriander powder shall also comply withthe requirements given in Table 2.

3.3 The coriander, whole and ground shall beprocessed and packed under hygienic conditions(see IS 14216).

4 PACKING AND MARKING

4.1 Packing

4.1.1 Coriander, Whole

The coriander, whole shall be packed in clean and

Table I Grade Designations ofCoriander, Whole and Their Requirements

(Clauses 3.1.1 0.1 and 6.1 )SI No. Requirement!

( I ) (2)

i) Extraneous matter, percent by mass. Max

ii) Split fruits. percent by mass, Max

iii) Damaged, discoloured and weeviled fruits,percent by mass. Max

iv) Shrivelled and immature fruits. percent bymass, Max

v) Fruits of other varieties of coriander,percent by mass. Max

vi) Volatile oil content on dry basis,percent by mass, Min

vii) Total ash on dry basis , percentby mass, Max

viii) Acid insoluble ash on dry basis,percent by mass, Max

ix) Salmonella , in 25 g

Grade 1Sp«ial

(3)

2

4

2

O. i

7.0

1.5

Absent

2

Grade 2 Methods of Test,Standard Ref to

(4) (5)

4 4 orIS 1797

10 do

2 4.1 of IS 1797

2 do

4 do

0 .1 IS of IS 1797

7.0 6 of IS 1797

1.5 8 of IS 1797

Absent 5887 (Part 3)

IS 2443 : 2008

Table 2 Requirements of Coriander Powder

(Clauses 3.2.5 and6.1)

81No.

(I)

i)

ii)

iii)

iv)

v)

Characteristic

(2)

Moisture on dry basis, percentby mass, Max

Total ash on dry basis, percentby mass, Max

Acid insoluble ash on dry basis,percent by mass, Max

Volatile oil on dry basis,percent (vim), Min

Salmonella, in 25 g

Requirement

(3)

9.0

7.0

1.5

0.1

Absent

Method of Test, Ref to

(4)

9 of IS 1797

6 of IS 1797

8 of IS 1797

15 ofIS 1797

IS 5887 (Part 3)

sound jute, cloth, paper or polyethylene bags. Thebags shall be free from fungal or insect infestationand shall be free from any undesirable smell.

4.1.2 Coriander Powder

The coriander powder shall be packed in clean andsound jute cloth or paper bags or paper cartons witha polyethylene liner of 75-micron (300 gauge) or intin plate or glass containers, or aluminium foil packsor cellophane bags. Ifa polyethylene liner is used intin plate containers, it may be of 37.5-micron (150gauge). The containers shall be free from any fungalor insect infestation and shall be free from anyundesirable smell.

4.1.2.1 A suitable number of small containers maybe packed in wooden or cardboard cases.

4.2 Marking

4.2.1 Coriander, Whole

The following particulars shall be marked or labelledon each bag:

a) Name ofthe material including variety;

b) Name and address of the packer;

c) Batch or Code number;

d) Net mass;

e) Date ofpacking;

f) Grade ofthe material, if any;

g) Instruction for storage;

h) Best before date (Month and Year to begiven by the manufacturer); and

.D Any other requirements as given under theStandards of Weights and Measures(Packaged Commodities) Rules, 1977 andPrevention ofFood Adulteration Act, 1955and Rules.

3

4.2.2 Coriander Powder

The following particulars shall be marked or labelledon each containers:

a) Name of the material and trade-name orbrand, if any;

b) Name and address of the manufacturer;

c) Batch or Code number;

d) Net mass;

e) Date ofpacking

f) Instruction for storage;

g) Best before date (Month and Year to begiven by the manufacturer); and

h) Any other requirements as given under theStandards of Weights and Measures(Packaged Commodities) Rules, 1977 andPrevention ofFood Adulteration Act, 1955and Rules.

4.2.2.1 If the containers are packed in cases, eachcase shall also be marked with particulars asprescribed in 4.2.2; if glass containers are used, themarking for the 'fragile' as given in Fig. I in IS 1260(Part 2) shall be used in each case.

5 SAMPLING

5.1 Representative samples ofcoriander, whole shallbe drawn and tested for conformity to thisspecification as prescribed in IS 13'45.

6 TESTS

6.1 Tests shall be carried out as prescribed in 3.1and Table I for coriander whole and 3.2 and Table 2for coriander powder.

6.1.1 The method for determination ofvolatile oil incoriander powder is the same as given in 15 ofIS 1797. however, Fig. 3 of IS 1797 replaces oilseparatory tube graduated to 0.9 ml by an oilseparatory tube graduated to 0.1 ml.

B.re•• 01 ledia. sa••d.rd,

BIS is a stalUfory instiM ion established under the Bureau of Indian Standards Aer. 1986 to promote harmoniousdc'<lelopmenf of the activities of standardization, marking and qualify certification of goods and attending :0cennected manen in fhe country,

Copyritlll

BIS ha5 the copyright ofall i15 publications. No part of these publications may be reproduced in any form withoutthe prior permisaion in writing ofBIS. This don not preclude the free use, in course of implementing the standard,of necessary details, such as symbols and sizes, type or grade designations. Enqu iries relating to copyright beaddressed to the Director (Publications), BIS.

Rr'<llew of Indian Standard,

Amendments are issued to standards as the need arises on the basis of comments. Standards are also rev iewed

periodically; a slandard along with amendments is reaffirmed when such review indicates that no changes areneeded; if the review indicates thaf changes are needed, it is taken up for revision. Users of Indian Standardsshould ascertain thaf they are in possession of the latest amendments or edition by referring to the latest issue of'BIS Catalogue' and 'Slandards: Monthly Additions' .

This Indian Slandard has been developed from Doc: No. FAD9 (1799).

Amcndmut, Issued Since Publication

.... ......... ... . -_ ._-.---- .- - - - - - - - - - - - - - - - - - - - - - - - - - - - -Amendment No. Dafe of Issue TextAffected

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