ISO/DIS 7925:2026(en)

ISO TC 34/SC 7

Secretariat: BIS

Date: 2026-01-09

Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification

© ISO 2026

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Contents

Foreword iii

1 Scope 1

2 Normative references 1

3 Terms and definitions 1

4 Description 2

5 Requirements 3

6 Sampling 5

7 Test methods 5

8 Packing and marking 5

Annex A Recommendations relating to storage and transport conditions……..6

Foreword

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This document was prepared by Technical Committee ISO/TC 34, Food Products, Subcommittee SC 7, ‘Spices, Culinary Herbs and Condiments’.

This third edition cancels and replaces the second edition (ISO 7925:1999), which has been technically revised.

The main changes are as follows:

— the scope has been updated to clarify the exclusion of Origanum majorana L.;

— the definitions of the terms “processed” and “semi-processed” oregano have been revised;

— a definition for foreign and extraneous matter has been included; and

— the description of dried oregano has been updated.

Any feedback or questions on this document should be directed to the user’s national standards body. A complete listing of these bodies can be found at www.iso.org/members.html .

Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification

1.1 This document specifies requirements for processed or semi-processed dried leaves of Origanum vulgare L. (including subspecies), in the whole or ground (powdered) form.

1.2 It does not cover the requirements of Origanum majorana L. for which a separate document ISO 10620:1995 Dried sweet marjoram (Origanum majorana L.) — Specification exists.

WARNING — There is a product marketed under the name "Oregano, Mexican type" which does not come from the Origanum genus, but from the Lippia (Verbenaceae family). Do not mistake this product for the Origanum species which is specified in this document.

1.3 Recommendations relating to storage and transport conditions are given in Annex A, for information.

The following normative documents contain provisions which, through reference in this text, constitute provisions of this document. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on this document are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC maintain registers of currently valid documents.

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

ISO 948, Spices and condiments — Sampling

ISO 1208, Spices and condiments — Determination of filth

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)

For the purposes of this document, the following terms and definitions apply.

3.1

processed oregano

dried leaves of Origanum vulgare L. (including subspecies), in the whole or ground form that has been processed (cleaning, preparation, grading, etc.) by the producing country before being exported, and that conforms to the requirements of this document

3.2

semi-processed oregano

dried leaves of Origanum vulgare L. (including subspecies), in the whole or ground form that has undergone partial cleaning but without preparation or grading by the producing country before being exported, and that conforms to the requirements of this document

3.3

foreign matter

all matter visible to the naked eye or with a maximum 10 times magnifying power that is not part of the plant to which the spice or herb belongs

Note 1 to entry: The origin of macro foreign matter can be non-animal (e.g. stems, stones, straw, visible moulds) or animal (e.g. excreta, insects, and insect-defiled product) foreign matter.

3.4

extraneous matter

all matter visible to the naked eye or with a maximum 10 times magnifying power which are species waste belonging to the plant which the spice or herb belongs

Note 1 to entry: Macro extraneous matter can be floral waste.

Note 2 to entry: Extraneous matter includes stems, chaff and other vegetable matter, together with sand, earth and dust.

Note 3 to entry: Flowering tops shall not be considered as extraneous matter.

Dried oregano consists of processed or semi-processed dried leaves of Origanum vulgare L. (including subspecies), in the whole or ground form, belonging to the Lamiaceae (Labiatae) family (see Figure 1), free from yellow or brown leaf, and from dust and fine particles. The colour of the dried leaves is light greyish green to olive green.

Figure 1 — Oregano (Origanum vulgare L.)

Dried oregano shall have a strong and aromatic odour and a characteristically aromatic, fragrant, warm, pungent and bitter flavour. It shall be free from mustiness and other foreign flavours.

Oregano, whole or ground, shall be free from live insects and mould growth, and shall be practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) with such magnification as may be necessary in any particular case. If the magnification exceeds 10x, this fact shall be stated in the test report.

In case of dispute, the contamination of ground oregano shall be determined by the method specified in ISO 1208.

5.3.1 The total percentage of extraneous matter in oregano shall not be more than:

— 1 % (by mass) for processed oregano,

— 3 % (by mass) for semi-processed oregano,

when determined by the method described in ISO 927.

5.3.2 The proportion of broken stalk and other parts of the plant in the oregano shall not exceed 3 % (by mass).

The product shall be free from foreign matter when determined by the method specified in ISO 927.

Dried oregano, whole, cut or ground, shall comply with the requirements given in Table 1.

Table 1 — Chemical requirements

Ground (powdered) oregano shall pass completely through a sieve of nominal aperture size 500 µm.

Sampling shall be carried out in accordance with the method specified in ISO 948.

7.1 Samples of whole, cut or ground (powdered) oregano shall be tested for conformity with the requirements of this document by the test methods referred to in 5.2, 5.3, 5.5 and in Table 1.

7.2 The ground sample for analysis shall be prepared in accordance with ISO 2825.

Whole, cut and ground (powdered) oregano shall be packed in clean, sound and dry containers made of a material which does not affect the product and protects it from contamination by foreign bodies, the ingress or loss of moisture, and the loss of volatile matter.

The following particulars shall be marked directly on each package or on a label attached to the package:

a) name of the product (type: whole or ground) and tradename;

b) name and address of the producer or packer, and trademark, if any;

c) code or batch number;

d) net mass;

e) producing country;

f) any other information requested by the purchaser, such as the year of harvest and date of packing (if known);

g) any treatment of the product (e.g. fumigation or irradiation);

h) reference to this document.

1. 
   (Informative)
   
   Recommendations relating to storage and transport conditions

A.1 The containers of oregano should be stored in covered premises, well protected from the sun, rain and excessive heat.

A.2 The store room should be dry, free from objectionable odours and proofed against entry of insects and vermin. The ventilation should be controlled so as to give good ventilation under dry conditions and to be fully closed under damp conditions. In a storage warehouse, suitable facilities should be available for fumigation.

A.3 The containers should be so handled and transported that they are protected from the rain, the sun or any other source of excessive heat, from objectionable odours, and from cross-infestation, especially in the holds of ships.