G.C.C STANDARDIZATION ORGANIZATION ( GSO) 
 
 
 
 
 
Final  Draft  
 
 
 
GSO/ FDS……/ 2012  
 
 
 
 
 
Coriander whole or ground (Powdered) - Specification  
 
 
 
 
 
 
 
 
 
 
Prepared by:  
Gulf technical committee for sector standard  of food and agricultural products  
 
 
 
 
 
 
 
 
This document is a draft Gulf Standard circulated for comments, it is therefore, subject to 
Alteration and modification, and may not be referred it as a Gulf Standard, until approved by 
the Board of Directors.   
Gulf Standard                                                                                                     GSO 0000/ 2012  
 
 2 Foreword 
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards /Technical regulations through specialized technical c ommittees (TCs).  
 
GSO through  the  technical  program of committee TC No. 5" Technical Committee for 
Sector of Food and Agriculture Products " has prepared this gulf standard   
The Draft Standard has been prepared by ( State of Kuwait ). 
 
The draft Standard has been prepared based on relevant  ,International and National foreign 
Standards and references. 
 
This standard has been approved as a Gulf (Technical Regulation) by GSO Board of Directors  
in its meeting No.(       ),held on                                 /     /             H ,      /     /   
 
  
Gulf Standard                                                                                                     GSO 0000/ 2012  
 
 3 Coriander whole or ground (Powdered) – Specification  
 
1- Scope  
This Gulf Standard specifies the  requirements for coriander (Coriandrum sativum L.) , in 
the whole or ground (powdered) forms.  
2- Complementary References  
2.1 GSO 9  "Labelling  of prepackaged food stuff " 
2.2 GSO 21  " Hygienic Regulations for food plants and their personnel".  
2.3 GSO ISO 927  " Spices and condiments – Determination of  extraneous matter content"  
2.4 GSO ISO 928  "Spices and condiments – Determination of total ash" 
2.5 GSO ISO 930 "Spices and Condiments – Determination of acid insoluble ash"  
2.6 GSO ISO 939 "Spices and condiments –Determination of Moisture content  – 
Entrainment Method"  
2.7 GSO ISO 948 "Spices and condiments –sampling"  
2.8 GSO 1317 " Spices and condiments – determination of filth"  
2.9 GSO 150  "Expiration periods of food product " 
2.10 GSO 839 “Food Packages – Part 1 – General Requirements”.  
3- Definitions  
3.1 Coriander  
It is the dried mature fruit of Coriandrum sativum L. , the color of the fruit is 
yellowish brown to light  brown and the shape is generally spherical to elliptical, 
measuring about 2 mm to 6 mm in diameter.  
3.2 Ground coriander (powdered)  
 It is the output of grinding the dry and clean coriander fruits which is used for 
food purposes.  
3.3 Extraneous matter  
        All materials except coriander stems of the plant, and all animal waste and plant 
parts exotic and out of metal.  
4- Classification  
4.1 On the basis of the presence of extraneous matter, split fruits, and damaged, 
discolored, immature, shriveled and we evilled fruits, whole coriander shall be 
graded in three grades (Grades 1, 2 and 3)  as shown in Table (1).  
4.2 Whole coriander fruits shall be classified into two groups, A and B, according to 
the volatile oil content  as shown in Table (1) . 
5- General Requ irements  
5.1 Coriander, either whole or ground (Powdered), shall have a typical aroma and 
flavor characteristic of the spice. It shall be free from musty odour.  
5.2 Coriander, whole or ground (powdered), shall be free from living and dead 
insects, and shall be practically free from moulds, dead insects, insect fragments 
and rodent contamination visible to the naked eye or with such magnification as 
may be necessary in any particular case. If the magnification exceeds ×10, this 
fact shall be  mentioned in the test report.   
Gulf Standard                                                                                                     GSO 0000/ 2012  
 
 4  The contamination of coriander in ground (powdered) form shall be determined 
by the method described in the GSO standard mentioned in clause 2.8  
5.3 The total percentage of extraneous matter in whole coriander shall not exc eed 
the values specified in table 1 when determined by the method specified in the 
GSO standard mentioned in clause 2.3  
5.4 The percentage of split fruits ; that includes fruits have been split longitudinally 
into two parts; in whole coriander shall not ex ceed the values specified in table 
(1). 
5.5 The percentage of such defective fruits; which includes whole or split fruits that 
are damaged, discolored or shriveled and also includes those showing signs of 
partial or whole bores as a result of their having been eaten by weevils or other 
insects; in whole coriander shall not exceed the values specified in table (1).  
5.6 The ground (powdered) coriander shall pass completely through a sieve nominal 
aperture size 500 µm. 
5.7 Coriander, whole or ground (powdered) shall comply with the requirements 
specified in table (1), when tested in accordance with the specified methods.  
Table (1): Requirements for Coriander  
Characteristics  Requirements  Test 
method  
(Clause)  Whole  
    Ground  Grade 
(1) Grade 
(2) Grade 
(3) 
Extraneous matter, % (m/m), max  1.5 2 4 - 2.3 
Split fruits, % (m/m), max  5 10 10 -  
Damaged, discolored fruits, etc.,% 
(m/m), max  2 3 7 -  
Volatile oils, % (ml/ 100g), on dry 
basis       
Group (A), more than  0.5 0.5 0.5 0.5  
Group (B), min  
               , max  0.1 
0.5 0.1 
0.5 0.1 
0.5 0.1 
0.5  
Moisture content, % (m/m), max  9 9 9 9 2.6 
Total ash, % (m/m), on dry basis, max  7 7 7 7 2.4 
Acid -insoluble ash, % (m/m), on dry 
basis, max  1.5 1.5 1.5 1.5 2.5 
NOTE: Ground (powdered) coriander shall not contain added coloring matter, bleach or preservation  
  
Gulf Standard                                                                                                     GSO 0000/ 2012  
 
 5 6- Sampling  
Sampling shall be carried out according to the GSO standard mentioned in 
clause 2.7  
7- Test Method  
Tests shall be according to the GSO standards mentioned in clauses (2. 3),(2.4), (2.5), 
(2.6) and (2.8)  and analyzed to ensure conformity with the requirements specified in 
clause 4 and table (1).  
8- Packing , transport and storage  
8.1 Packing  
 Whole or ground (powdered) coriander shall be packed in clean and sound containers 
made of a material which does not affect the product but which protects it from the 
ingress or loss of moisture and volatile matter.  
The packaging shall also comply with the Gulf standard mentioned in clause 2.10  
8.2 Transport and storage  
8.2.1  Packages of coriande r shall be stored in covered premises, well protected from the 
sun, rain and excessive heat.  
8.2.2  The storeroom shall be dry, free from unpleasant odours and protected against entry of 
insects and other vermin. Ventilation shall be adjusted in such a way as to give good 
ventilation during dry weather and to be fully closed under damp conditions. Suitable 
and provisions shall be made for fumigation of storeroom.  
8.2.3  Packages shall be handled and transported in such a way that they are protected from 
rain, sun or other sources of excessive heat, unpleasant odours  and any other 
contamination  
9- Labeling  
Without prejudice to what mentioned in Gulf Standard  mentioned in item (2.1), the 
following shall be marked directly on each container/ package or shall be marked on a 
label attached to the package:  
9.1 Name of the produc t, and trade name,  if any.  
9.2 Name and address of the producer or packer, or trademark, if any.  
9.3 Code or batch number  
9.4 Net weight  
9.5 Producing Country  
9.6 any information requested by the purchaser, such as the year of the harvest and the 
date of packing . 
9.7 Production and expiry dates  
   
Gulf Standard                                                                                                     GSO 0000/ 2012  
 
 6 References:  
 
- ISO  2255 " Coriander (coriandrum sativum L.), whole or ground (Powdered) – 
Specification " 
 
- Egyptian Standard 2095 - 2005