BS ISO 20377:2018 pdf download – Dried parsley (Petroselinum crispum) — Specification
1 Scope This document specifies requirements for dried parsley (Petroselinum crispum, synonyms: Petroselinum hortense, Petroselinum sativum, Apium petroselinum) in whole, cut leaves or rubbed (ground) form. The term “dried parsley” includes dehydrated parsley, i.e. artificially dried parsley. Recommendations relating to storage and transport conditions are given in Annex A.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements 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 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 5498, Agricultural food products — Determination of crude fibre content — General method
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
3 Terms and definitions
No terms and definitions are listed in this document.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at
— IEC Electropedia: available at
4 Description
4.1 Dried parsley
Dried parsley is composed of whole, cut, broken, rubbed or ground dried leaves of a single cultivar of Petroselinum crispum.
4.2 Foreign matter and extraneous matter
All materials mentioned in ISO 927 shall be considered as foreign and extraneous matter.
Yellow and brown leaf, crushed stalk and buds should also be considered as extraneous matter.
5 Requirements
5.1 Odour and flavour
Dried parsley shall have a strong, characteristic odour and flavour and shall be free from earthy or decaying vegetable odours and foreign odours.
5.2 Insects, pests, etc.
The product shall be free from live insect infestation, pests, or disease, algae, fungi. It shall be practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected,if necessary, for abnormal vision) or with such magnification as may be necessary in any particular case. The product shall not contain any other plant species other than those specified.
5.3 Foreign matter
The product shall be free from foreign matter, when determined by the method specified in ISO 927.
5.4 Extraneous matter
The product shall contain not more than 1,0 % of extraneous matter, when determined by the method specified in ISO 927.
5.5 Colour
The colour of dried parsley should be light to relatively dark green.
5.6 Fineness of ground dried parsley
Ground dried parsley shall be fine enough to pass completely through a sieve of a nominal aperture size of 500 μm.
5.7 Chemical requirements
Dried parsley shall conform to the requirements given in Table 1.
6 Sampling
Sample the dried parsley using the method specified in ISO 948. Sample preparation shall be in accordance with ISO 2825.
7 Method of test Samples of dried parsley shall be tested for conformity with the requirements of this document by the methods of test specified in Table 1.
8 Packaging and marking
8.1 Packaging The containers used for packing the dried parsley shall be impermeable to air, such as cases, plywood or fibreboard boxes, or sacks. They shall be clean and sound. They shall be made of a material that does not affect the product and which protects it from moisture and bright light. The product shall be loosely packed. The containers used for packing shall be lined with paper to facilitate loose packing.
8.2 Marking
The container shall be marked or labelled with the following particulars:
a) name of the product (botanical name and type of presentation);
b) trade name or trade mark, if any;
c) name and address of producer and/or packer;
d) producing country;
e) batch or code number;
f) the year of harvest and date of packaging;
g) shelf life of the product;
h) net weight;
i) any other information requested by the purchaser ;
j) references to the relevant International Standard if the product fulfils its specification.