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BSI
BS 7087-16:1993

BS 7087-16:1993

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Herbs and spices ready for food use Specification for oregano (whole, rubbed and ground)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-02-1993

Publisher

British Standards Institution

NO CONTENTS SECTION

Specifies requirements for dried whole oregano (wild marjoram) in bouquets and for rubbed oregano, processed for food use. Also applies to Lippia graveolans L. (Mexican oregano). Also specifies requirements for ground oregano derived from the whole oregano complying with this standard. Coverage includes definitions, physical properties, chemical composition and markings.

This Part of BS 7087 specifies requirements for dried whole oregano (wild marjoram) in bouquets, rubbed oregano, processed for food use and derived from the Labiatae perennial species Origanum vulgare L, its subspecies (virens, vulgare etc.) and other Origanum species with the exception of Origanum marjorana L., e.g. Origanum X applii and subspecies including some subspecies of Origanum onites. Some 200 subspecies of Origanum are known.

This Part of BS 7087 also applies to Lippia graveolans L. (Mexican oregano). The botanical classifications between marjoram and oregano are small but distinct flavour differences exist.

This Part of BS 7087 also specifies requirements for ground oregano derived from the whole oregano complying with this standard.

Additional information on further requirements that may be specified in purchase contracts is given in Annex C.

Committee
AW/34
DevelopmentNote
Supersedes 92/54149 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
ISO 7925:1999 Similar to

BS 4585-2:1982 Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 4540-1:1981 Sampling of spices and condiments Methods of sampling
BS 4585-1:1983 Methods of test for spices and condiments Determination of extraneous matter
BS 4585-9:1981 Methods of test for spices and condiments Determination of acid-insoluble ash
BS 4585-3:1981 Methods of test for spices and condiments Determination of total ash
BS 4585-15:1985 Methods of test for spices and condiments Determination of volatile oil content
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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Hardcopy - English
PDF - English
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