BS 7087-16:1993
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for oregano (whole, rubbed and ground)
Hardcopy , PDF
English
15-02-1993
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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.
| 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 |
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.
| 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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