هيئت انتقييس نذول مجهس انتعبون نذول انخهيج انعزبيت 
GCC STANDARDIZATION ORGANIZATION (GSO) 
  
   
 
 
 
Final draft 
 
 
GSO 05/ FDS /ISO 6465 :2 010 (E)  
ISO 6465 :200 9  
 
 
 
انتىابم– انكمىن  –   انمىاصفبث  
Specification  -( Cuminum cyminum  L  )  Spices  – Cumin    
 
    
 
 
 
 
 
 
 
 
 
 
إعذاد 
انهجىت انفىيت انخهيجيت نقطبع انمىاصفبث انغذائيت وانشراعيت 
 
 
هذي انىثيقت مشزوع نمىاصفت قيبسيت خهيجيت تم تىسيعهب لإبذاء انزأي وانمهحىظبث بشأوهب، نذنك  
فإوهب عزضت نهتغييز وانتبذيم، ولا يجىس انزجىع إنيهب كمىاصفت قيبسيت خهيجيت إلا بعذ اعتمبدهب 
مه مجهس إدارة انهيئت. 
 تقذيم 
  
هُئت انخقُُس نذول يجهس انخعبوٌ نذول انخهُج انعشبُت هُئت إقهًُُت حضى فٍ عضىَخهب الأجهضة 
انىطُُت نهًىاصفبث وانًقبَُس فٍ دول انخهُج انعشبُت، ويٍ يهبو انهُئت إعذاد انًىاصفبث انقُبسُت  
انخهُجُت بىاسطت نجبٌ فُُت يخخصصت. 
  
وقذ قبيج هُئت انخقُُس نذول يجهس انخعبوٌ نذول انخهُج انعشبُت ضًٍ بشَبيج عًم انهجُت انفُُت 
سقى5 "انهجُت انفُُت انخهُجُت نقطبع انًىاصفبث انغزائُت وانضساعُت بخحذَث هزِ انًىاصفت انقُبسُت 
انخهُجُت يٍ قبم دونت الإيبساث انعشبُت انًخحذة وقذ حى إعذاد انًششوع " بخبٍُ انًىاصفت انقُبسُت 
انذونُت (اَضو) سقى   6465:200 9  " انخىابم– انكًىٌ– انًىاصفبث " ببنهغخٍُ انعشبُت والاَجهُضَت . 
 
وقذ اعخًذث هزِ انًىاصفت كـ (يىاصفت قُبسُت / لائحت فُُت) خهُجُت دوٌ إدخبل أَت حعذَلاث فُُت 
عهُهب  ورنك فٍ اجخًبع يجهس إداسة انهُئت سقى (   )، انزٌ عقذ بخبسَخ   /    /    هـ ،  انًىافق    / 
   /          و.  
 
 
 
 
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 committees (TCs).  
 
  
GSO through the technical program of committee TC No.:5  "Technical 
committee for standards of food and agriculture products  " has revised this 
Gulf Standard. The Draft Standard has been prepared by United Arab 
Emirates.  
 
 
The draft Standard has been adopted the international standard No. 
6465:200 9  “ Spices  – Cumin   (Cuminum cyminum  L.)- Specification  
issued by (ISO) Which has been translated into Arabic.   
 
This standard has been approved as a Gulf  Technical Regulation by GSO 
Board of Directors  in its meeting No.(       ),held on                                 /     /   
H ,      /     /              G.  
 
 
   GSO/ISO 6465:2010                                                                Gulf Standards 
 
Specification  -( Cuminum cyminum  L  )  Spices  – Cumin    
  
1 Scope  
 This Standard specifies requirements for whole and ground fruits of Cuminum 
 cyminum  L. 
 Recommendations relating to storage and transport conditions are given in the 
Annex A.   
 
2 - Complementary references  
2.1   GSO/ISO 927, Spices and condiments - Determination of extraneous matter content.  
2.2   GSO/IS0 928, Spices and condiments - Determination of total ash.  
2.3   GSO/IS0 930, Spices and condiments - Determination of acid insoluble ash.  
2.4   GSO/IS0 939, Spices and condiments - Determination of moisture content - 
Entrainment method.  
2.5   GSO/IS0 948, Spices and condiments - Sampling.  
2.6   GSO/IS0 1108, Spices and condiments - Determination of nonvolatile ether  extract.  
2.7   GSO/IS0 2825, Sp ices and condiments - Preparation of a ground sample for  
2.8   GSO/ISO 6571 , Spices, condiments and herbs - Determination of volatile oil 
content.  
2.9   GSO/ISO 6579, Microbiology of food and animal feeding stuffs -- Horizontal     
method for the detection of Salmonella species.  
2.10   GSO 150 , Expiration periods at food products .  
2.11   GSO 9  ,Labelling of Prepackaged Foods .  
 
 3 - Description  
3.1 Form and appearance  
 cumin consists of the fruits of Cuminum cyminum  L, with two elongated mericarp s 
which remain joined and the dimensions of which vary depending on the  
ـــــــــــــــــــــــــــــــــــــــــــــــــــــــــ  
1) Although the term “seeds” is currently used in commerce, the term “fruits” is the correct botanical term.  
1   GSO/ISO 6465:2010                                                                Gulf Standards 
 
origin. Each mericarp, which is ochre -grey to light brown in colour, bears five thin pale 
primary ribs and four wider secondary ribs which are darker.  
Ground cumin consists of product obtained by grinding the dried mature seeds of 
Cuminum cyminum  L .  
 
4 - Requirements  
4.1 Freedom from insects, moulds, etc.  
Whole and ground cumin shall be free from living insects and moulds, and 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. If the magnification  exceeds 10  times , this 
fact s hall be stated in the test report. The product shall be free from added colour and 
harmful substances.  
 
4.2 Extraneous matter   and foreign matter  
The total extraneous matter and foreign matter content, when determined by the method 
specified in item 2.1, s hall not exceed the value given in Table 1 for each grade.  
 
4.3 Classification  
cumin may be classified according to origin, and in three grades according to its 
extraneous matter and foreign matter content and the proportion of broken fruits as 
specified i n Table 1.  Broken fruits means damaged, shriveled, dis -coloured and immature 
seed.   
 
4.4 Chemical requirements  
Whole and ground cumin shall comply with the requirements given in Table 2.  
 
   
 
 
2   GSO/ISO 6465:2010                                                                Gulf Standards 
 
Table 1 – Grades for whole cumin  
Grade  Extraneous 
matter  
content max.  
%  mass  fraction  
 Foreign matter 
content max.  
% mass fraction  Proportion of 
damaged/ defective 
fruits max.  
% mass fraction  Insect damaged  
matter max.  
% mass fraction   
Grade 
1  1 0.5 5 1 
 
Grade 
2  2 0.5 5 1 
 
Grade 
3  3 0.5 5 1 
 
 
Table 2 - Chemical requirements  
Characteristics  
 Requirement for grade  
 Cumin, 
ground  
 Method of 
test 
 I II III 
Moisture content, %  mass  
fraction  max.  9 10 13 12 ISO 939  
Total ash, %  mass  fraction  
(dry basis), max.  8.5 10 12 9.5 ISO 928  
Acid -insoluble ash, %  mass  
fraction  (dry basis), max.  1.5 3 4 1.5 ISO 930  
Non-volatile ether  
extract, % mass  fraction  
(dry basis), min.  15 15 12 15 ISO 1108  
Volatile oils  content, ml/  
100 g, (dry basis), min.  2 1.5 1.5 1.3 ISO 6571  
 
 
 
 
3   GSO/ISO 6465:2010                                                                Gulf Standards 
 
4.5 Microbiological Requirements  
 Salmonella shall be absent in 25 g of the product when tested as  specified in ISO  
6579 .  
5 - Sampling  
      Sample consignments of cumin in accordance with ISO 948 . 
      Prepare a ground sample for analysis in accordance with item ISO 2825 , such that the     
whole of the product passes through a sieve of aperture size 500 pm. In view of the 
risk of loss of volatile oil, take appropriate precautions when carrying out grinding.  
6 - Methods of test  
 Samples shall be tested for conformity to the requirements of this Standard by the 
 methods of test referred to in  Table 2.  
7 - Packing and marking  
7.1 Packing  
 Whole and ground cumin shall be packed in clean, sound and dry containers made  
            of  materials which do not affect the product.  
7.2 Marking  
Without prejudice to what is stated in the GSO standard " Labeling  of prepackaged 
foods" mentioned in item (2. 11). The following particulars shall be marked or labeled  on 
each container:  
 
7.2.1  Name  of the product, and the trade name or brand name, if any;  
7.2.2  Name and address of the producer or packer;  
7.2.3 Batch or code number;  
7.2.4  Grade;  
7.2.5  Net mass;  
7.2.6  Producing country;  
7.2.7  Production and expiry date as in Gulf standard mention ed in item (2. 10). 
7.2.8  Any other information requested by the purchaser;  
7.2.9 Year of harvest, if known;  
 
4   GSO/ISO 6465:2010                                                                Gulf Standards 
 
 
Annex A  
Recommendations relating to storage and transport conditions  
(informative)  
A. 1  Containers should be stored in closed premises , protected from the sun, rain and   
excessive heat.  
A. 2 The store -room should be dry, free from unpleasant odours and protected 
against the entry of insects or vermin. Ventilation equipment should be adjusted 
so as to ensure good ventilation during dry weather and to be fully closed in wet 
weather. Suitable arrangements should be made to allow fumigation of the store -
room.  
A. 3 Containers should be handled and transporte d so that they are protected from 
rain, sun or other sources of excessive heat, unpleasant odours and any 
contamination, particularly in the holds of ships.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
5   GSO/ISO 6465:2010                                                                Gulf Standards 
 
 
 
حعفٍ mustiness 
ثًبس رابهت Shriveled fruits 
ثًبس يحطًت damaged fruits 
سيبد غُش رائب فً انحًض acid non -soluble ash  
سوائح كشَهت Unpleasant odour 
صَىث طُبسة volatile oils 
عفٍ mould 
عٍُ يجشدة naked eye 
كًىٌ Cumin  ( Cuminum cyminum  L).  
نىٌ يضبف added colour 
يسخخهص اثُشي غُش يخطبَش non-volatile ether extract  
انشىائب extraneous matter 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
6