Dried thyme (Thymus vulgaris L.) — Specification

Specifies the requirements for dried thyme (Thymus vulgaris L.) leaves in the rubbed form. Recommendations relating to storage and transport conditions are given in annex A.

Thym séché (Thymus vulgaris L.) — Spécifications

La présente Norme internationale fixe les spécifications du thym séché (Thymus vulgaris L.) en feuilles mondées. Des recommandations relatives aux conditions d'entreposage et de transport sont données en annexe A.

General Information

Status
Not Published
Current Stage
5020 - FDIS ballot initiated: 2 months. Proof sent to secretariat
Start Date
10-Feb-2026
Completion Date
10-Feb-2026

Relations

Effective Date
19-Oct-2024

Overview

ISO/FDIS 6754:2026 - Dried Thyme (Thymus vulgaris L.) - Specification is an international standard developed by ISO Technical Committee 34, Subcommittee 7 (ISO/TC 34/SC 7). This standard defines the key requirements for dried thyme leaves, specifically in the rubbed form, to ensure quality, safety, and consistency in global trade. The document also offers guidance on proper storage and transportation to preserve the characteristic aroma and flavor of dried thyme. This standard replaces the previous version (ISO 6754:1996), reflecting updates in definitions and reference methods.

Key Topics

  • Product Definition: Specifies the required form (rubbed leaves) and the botanical identity (Thymus vulgaris L.).
  • Quality Characteristics: Details acceptable color, odor, and leaf size. Dried thyme must exhibit a strong, characteristic aroma without any off-odors or flavors.
  • Physical Requirements: Sets maximum limits for foreign and extraneous matter to ensure the product is free from contaminants:
    • Absence of animal-origin foreign matter (e.g., insects, excreta).
    • Maximum 0.5% non-animal foreign matter.
    • Maximum 1.0% extraneous (plant-based) matter.
    • Stalks exceeding certain dimensions are limited.
  • Chemical Criteria: Stipulates thresholds to verify product quality, including:
    • Maximum moisture content.
    • Limits on ash and acid-insoluble ash.
    • Minimum volatile oil content, ensuring flavor strength.
  • Sampling and Testing: References ISO standards for test methods covering sampling, analysis, and quality verification.
  • Packaging and Marking: Outlines best practices for packaging to protect quality and specifies required labeling information, such as product name, origin, net mass, batch number, and shelf life.

Applications

ISO/FDIS 6754:2026 is relevant to a range of stakeholders involved in the production, processing, export, import, and retail of dried thyme, particularly in the food and spice industry. Key uses include:

  • Quality Control: Ensures consistency and safety of dried thyme supplied to international markets.
  • Procurement Specifications: Acts as a reference for contracts between suppliers and buyers by defining product standards.
  • Regulatory Compliance: Helps exporters and importers meet regulatory requirements for dried culinary herbs in different countries.
  • Supply Chain Management: Provides guidelines for correct storage and transportation to maintain product integrity and avoid spoilage.
  • Product Development: Assists food processors in sourcing high-quality dried thyme for use in seasonings, flavorings, and food manufacturing.

Related Standards

ISO/FDIS 6754:2026 references several other ISO standards to ensure thorough and harmonized quality assessments for spices and herbs:

  • ISO 565 - Nominal sizes of openings for test sieves;
  • ISO 927 - Determination of extraneous and foreign matter in spices and condiments;
  • ISO 928 - Determination of total ash;
  • ISO 930 - Determination of acid-insoluble ash;
  • ISO 939 - Determination of moisture content;
  • ISO 948 - Sampling methods for spices and condiments;
  • ISO 2825 - Sample preparation for analysis;
  • ISO 6571 - Determination of volatile oil content.

These related standards collectively support robust quality, safety, and traceability for dried thyme and other dried culinary herbs, aligning with international food safety and trade norms.

Draft

ISO/FDIS 6754 - Dried thyme (Thymus vulgaris L.) — Specification Released:27. 01. 2026

English language
4 pages
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Draft

REDLINE ISO/FDIS 6754 - Dried thyme (Thymus vulgaris L.) — Specification Released:27. 01. 2026

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4 pages
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Frequently Asked Questions

ISO/FDIS 6754 is a draft published by the International Organization for Standardization (ISO). Its full title is "Dried thyme (Thymus vulgaris L.) — Specification". This standard covers: Specifies the requirements for dried thyme (Thymus vulgaris L.) leaves in the rubbed form. Recommendations relating to storage and transport conditions are given in annex A.

Specifies the requirements for dried thyme (Thymus vulgaris L.) leaves in the rubbed form. Recommendations relating to storage and transport conditions are given in annex A.

ISO/FDIS 6754 is classified under the following ICS (International Classification for Standards) categories: 67.220.10 - Spices and condiments. The ICS classification helps identify the subject area and facilitates finding related standards.

ISO/FDIS 6754 has the following relationships with other standards: It is inter standard links to ISO 6754:1996. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.

ISO/FDIS 6754 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.

Standards Content (Sample)


FINAL DRAFT
International
Standard
ISO/TC 34/SC 7
Dried thyme (Thymus vulgaris L.) —
Secretariat: BIS
Specification
Voting begins on:
Thym séché (Thymus vulgaris L.) — Spécifications 2026-02-10
Voting terminates on:
2026-04-07
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
Reference number
FINAL DRAFT
International
Standard
ISO/TC 34/SC 7
Dried thyme (Thymus vulgaris L.) —
Secretariat: BIS
Specification
Voting begins on:
Thym séché (Thymus vulgaris L.) — Spécifications
Voting terminates on:
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
© ISO 2026
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
or ISO’s member body in the country of the requester.
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland Reference number
ii
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 General requirements .2
4.2 Odour and flavour .2
4.3 Physical requirements .2
4.3.1 Foreign matter from animals .2
4.3.2 Foreign matter from non-animals .2
4.3.3 Extraneous matter . .2
4.4 Chemical requirements . .3
5 Sampling . 3
6 Test methods . 3
7 Packaging and marking . 3
7.1 Packaging .3
7.2 Marking .3
Annex A (informative) Recommendations relating to storage and transport conditions . 4

iii
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 IS
...


ISO/TC 34/SC 7
Secretariat: BIS
Date: 2026-01-27
Dried thyme (Thymus vulgaris L.) — Specification
Thym séché (ThmusThymus vulgaris L.) — Spécifications
FDIS stage
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication
may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying,
or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO
at the address below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: + 41 22 749 01 11
E-mail: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
Contents
Foreword . iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 General requirements . 2
4.2 Odour and flavour . 2
4.3 Physical requirements . 2
4.4 Chemical requirements . 3
5 Sampling . 3
6 Test methods . 3
7 Packaging and marking . 3
7.1 Packaging . 3
7.2 Marking . 3
Annex A (informative) Recommendations relating to storage and transport conditions . 5

iii
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, Committee Subcommittee
SC 7, Spices, culinary herbs and and condiments.
This third edition cancels and replaces the second edition (ISO 6754:1996), which has been technically
revised.
The main changes are as follows:
— the normative references have been undated;
— the definitions of extraneous matter and foreign matter have been modified in accordance with ISO 927.
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.
iv
Dried thyme (Thymus vulgaris L.) — Specification
1 Scope
This document specifies the requirements for dried thyme (Thymus vulgaris L.) in the form of rubbed leaves.
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
...

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