2256 International Standard (TSO Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) Specification Menthe verte ou menthe douce (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) séchee -- Speécifications First edition - 1984-09-01 UDC 633.882 Ref. No. ISO 2256-1984 (E) ISO 2256-1984 Descriptors : agricultural products, seasonings, spices, spearmint, specifications, packing, marking, storage, transportation. Price based on 3 pages Copyright InternationalOrganizationfor Standardization d without license from IHS Not for Resi 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. Every member body interested in a subject for which a technical committee has been established has mental and non-governmental, in liaison with IsO, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISO Council. They are approved in accordance with ISO procedures requiring at least 75 % approval by the member bodies voting. International Standard ISO 2256 was prepared by Technical Committee ISO/TC 34, Agricultural food products. ? International Organization for Standardization, 1984 Printed in Switzerland za itted without license from IHS Not for Resale INTERNATIONAL STANDARD ISO 2256-1984 (E) Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) - Specification Scope and field of application 3 Description 1 This International Standard specifies requirements for leaves of rubbed, dried leaves of any single cultivar of Mentha spicata dried mint (spearmint)1) in whole, broken or rubbed form. Linnaeus syn. Mentha viridis Linnaeus, and related hybrids,2) The term "dried mint" includes dehydrated mint, i.e. artificially collected prior to, or at the commencement of, flowering. dried mint. The leaves are dull green or greyish green. It does not apply to dried peppermint, for which requirements are given in iso 5563. 4 Requirements Recommendations relating to storage and transport conditions are given in the annex. 4.1 Odour and flavour Dried mint shall have a strong, characteristic flavour and odour, a sweet flavour, and shall be free from earthy or decaying vegetable odours and foreign odours. 2 References 4.2 Freedom from insects, moulds, etc. ISO 927, Spices and condiments Determination of ex- traneous matter content. Dried mint shall be free from living insects and moulds, and shallbepracticallyfreefromdeadinsects,insectfragmentsand ISO 928, Spices and condiments - -Determination of totalash. rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) or with such magnification as Iso930,Spicesandcondiments-Determinationofacid in- may be necessary in any particular case. If the magnification soluble ash. exceeds X 10, this fact shall be stated in the test report. ISO 939, Spices and condiments - Determination of moisture 4.3 Extraneous matter content -- Entrainment method. The proportion of leaves of species of mint other than dried ISo 948, Spices and condiments -- Sampling. mint or parts of other plants shall not exceed 1 % (m / m) when determined by the method specified in ISO 927. Iso 2825, Spices and condiments -- Preparation of a ground NOTE - Yellow and brown leaf is usually present in dried mint, with sample for analysis. some crushed stalk and possibly buds. None of these is considered to be extraneous matter. it is normal trade practice for buyer and seller to ISO 6571, Spices, condiments and herbs -- Determination of reachagreementontheamountofsuchmatter,basedonvisual volatile oil content. examination of a representative sample. 1) Hereafter called "dried mint". 2) The acceptability of particular plants may vary with the