What is ISO 2253:1999 Curry powder — Specification?
ISO 2253:1999 pertains to the composition and quality requirements of curry powder.
Curry powder is a blend of spices and herbs that is commonly used in Indian, South Asian, and Southeast Asian cuisines. The exact composition of curry powder can vary depending on the region and culinary tradition, but it typically includes a combination of ingredients such as turmeric, coriander, cumin, fenugreek, and chili peppers.
ISO 2253:1999 specifies the following requirements for curry powder:
Composition: The standard specifies the minimum and maximum limits for the percentage of various ingredients in curry powder. Such as turmeric, coriander, cumin, and chili peppers. The standard also allows for the inclusion of other ingredients, such as ginger, fenugreek, and cardamom, but in smaller quantities.
Physical properties: The standard specifies the requirements for the physical properties of curry powder. Such as color, texture, and particle size. The powder should be a fine, homogeneous mixture with a characteristic yellow-orange color.
Sensory properties: ISO 2253 specifies the requirements for the sensory properties of curry powder. Such as aroma and taste. The powder should have a characteristic aroma and taste that is consistent with the spices and herbs used in the blend.
Contaminants: The standard specifies the maximum limits for various contaminants in curry powder, such as pesticide residues, heavy metals, and microbiological contaminants. These limits are designed to ensure the safety and quality of the product.
Therefore, ISO 2253 helps ensure that curry powder is composed of high-quality ingredients, has the appropriate physical and sensory properties, and is free from harmful contaminants.
Requirements of ISO 2253:1999
Composition: The standard specifies the minimum and maximum limits for the percentage of various ingredients in curry powder. The minimum and maximum limits are as follows:
Turmeric: 20% to 60%
Coriander: 10% to 40%
Cumin: 2% to 20%
Chili peppers: 2% to 15%
Physical properties: The standard specifies the requirements for the physical properties of curry powder. The powder should be a fine, homogeneous mixture with a characteristic yellow-orange color. The maximum particle size should not exceed 1mm.
Sensory properties: The standard specifies the requirements for the sensory properties of curry powder. The powder should have a characteristic aroma and taste that is consistent with the spices and herbs used in the blend.
Contaminants: This standard specifies the maximum limits for various contaminants in curry powder. The maximum limits are as follows:
Pesticide residues: Should not exceed the maximum levels specified by the relevant regulatory authorities
Heavy metals: Lead, cadmium, and arsenic should not exceed the maximum levels specified by the relevant regulatory authorities
Microbiological contaminants: Should not exceed the maximum levels specified by the relevant regulatory authorities
Labelling: The standard requires that curry powder be labeled with the name of the product, the list of ingredients, and any applicable warnings or precautions.
ISO 2253:1999 helps ensure that curry powder is composed of high-quality ingredients, has the appropriate physical and sensory properties, and is free from harmful contaminants.
Benefits of this ISO Standard
Consistency and quality: By specifying the minimum and maximum limits for the percentage of various ingredients in curry powder, as well as the physical and sensory properties, the standard helps ensure that curry powder is consistent in quality and composition. This can lead to improved taste and consistency in the final product.
Safety: The standard’s requirements for contaminants, such as pesticide residues, heavy metals, and microbiological contaminants, help ensure that curry powder is safe for consumption. Thus, This can help protect consumers from potential health hazards.
Compliance: The standard provides guidance and requirements for curry powder manufacturers. Helping them comply with regulatory requirements and industry best practices.
Consumer confidence: Consumers can be confident in the safety and quality of curry powder products that adhere to ISO 2253, this can lead to increased trust and loyalty to manufacturers that prioritize quality and safety.
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