National foreword

This British Standard is the UK implementation of ISO 7925:2026.

The UK participation in its preparation was entrusted to Technical Committee AW/34, Horizontal Food Topics.

A list of organizations represented on this committee can be obtained on request to its committee manager.

Contractual and legal considerations

This publication has been prepared in good faith, however no representation, warranty, assurance or undertaking (express or implied) is or will be made, and no responsibility or liability is or will be accepted by BSI in relation to the adequacy, accuracy, completeness or reasonableness of this publication. All and any such responsibility and liability is expressly disclaimed to the full extent permitted by the law.

This publication is provided as is, and is to be used at the recipient’s own risk.

The recipient is advised to consider seeking professional guidance with respect to its use of this publication.

This publication is not intended to constitute a contract. Users are responsible for its correct application.

Compliance with a British Standard cannot confer immunity from legal obligations.

This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 October 2026.

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types of ISO document should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).

ISO draws attention to the possibility that the implementation of this document may involve the use of (a) patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a) patent(s) which may be required to implement this document. However, implementers are cautioned that this may not represent the latest information, which may be obtained from the patent database available at www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.

Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO's adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.

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;
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.

Introduction

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.

1 Scope

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.

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

This document does not apply to the requirements of Origanum majorana L., for which a separate document exists, see ISO 10620:1995.

Recommendations relating to storage and transport conditions are given in Annex A.

2 Normative references

3 Terms and definitions

4 Requirements

4.1 Odour and flavour

4.2 Freedom from insects, moulds, etc.

4.3 Extraneous matter

4.4 Foreign matter

4.5 Chemical requirements

4.6 Physical requirements

5 Sampling

6 Test methods

6.1

6.2

7 Packing and marking

7.1 Packing

7.2 Marking

Bibliography