DESCRIPTION

  • Mixed Zaatar It is a mix consisting of dried raw zaatar and dried raw broadleaf zaatar, as defined below, and the husk of sumac, and sesame seeds, to which other ingredients may be added.
  • Dried Raw Zaatar It is composed of the leaves and/or blossoms of the following wild and cultivated plants, which are dried and then manually or mechanically crumbled but not powdered.
    • Origanum spp.
    • Thymbra spp.
    • Thymus spp.
    • Satureja spp.
  • Dried Raw Broadleaf Zaatar It is composed of the leaves and/or blossoms of the wild or cultivated broadleaf zaatar, namely Origanum syriacum (at least 75%) or constitutes a mix (25% maximum) of the leaves and blossoms of the following varieties, which are dried and then manually or mechanically crumbled but not powdered.
    • Origanum ehrenbergii
    • Thymbra spicata
    • Coridothymus capitatus
    • Thymus syriacus
    • Satureia thymbra
  • Classification Mixed zaatar is classified as follows:
    • “Grade 1” Mixed Zaatar It shall consist of at least 40% raw broadleaf zaatar mixed exclusively with sesame seeds and sumac husk, with the possibility of adding salt to a maximum level of 4%.
    • “Grade 2” Mixed Zaatar It shall consist of at least 30% raw zaatar or raw broadleaf zaatar mixed with sesame seeds and sumac husk, with the possibility of adding grains, nuts, spices and condiments, as well as salt to a maximum level of 4%.
    • “Grade 3” Mixed Zaatar It shall consist of at least 15% raw broadleaf zaatar or raw zaatar mixed with sesame seeds and sumac husk which should be added to a level of at least 5%, with the possibility of adding salt to a maximum level of 4% and citric acid according to Good Manufacturing Practices (GMP). Optional ingredients as listed in Section 3.1.2 may be added provided they all meet GMP.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

  • Composition
    • Optional ingredients for Grade 3 mixed zaatar only
      • Legumes
      • Grains • Culinary herbs
      • Spices and condiments (e.g. cumin)
      • Pomegranate molasses
      • Vegetable oil
      • Nuts
      • Wheat bran
  • Quality Factors
    • General Requirements
      • All the ingredients used in the preparation of the mixed zaatar shall be in conformity with their corresponding Codex Alimentarius standards.
      • The final product shall not be in a powder form in order to ensure its main ingredients are recognizable by microscopic inspection (leaves, blossoms, straws, etc.) or visible to the naked eye, to avoid fraud and concealing of impurities therein, and to ensure that higher levels of volatile oils are maintained.
      • The product must have a special flavour and smell and be free of any extraneous odours and flavours, including rancidity and mouldiness, as well as of any extraneous substances.
      • The product should be stored in a cool and dry place.
  • Physical requirements
    • Mixed zaatar shall be free of living insects and spiders, any visible mouldiness, dead insects and parts thereof, contamination by rodents, birds and snails waste1. In addition, mixed zaatar shall comply with the physical requirements specified
      • Parameter

        Requirement

        Extraneous vegetable matter1, maximum % mass fraction

        2.0

        Foreign matter2 content, maximum % mass fraction

        1.0

    • Chemical Requirements
      •  

        Parameter

        Requirement

        Grade 1

        Grade 2

        Grade 3

        Moisture, % mass fraction (dry basis), maximum

        12.0

        12.0

        12.0

        Total table salt, % mass fraction (dry basis), maximum

        4.0

        4.0

        4.0

        Acid-insoluble ash, % mass fraction (dry basis), maximum

        1.0

        1.0

        1.0

         

FOOD ADDITIVES

  • No food additives are permitted in Grade 1 and Grade 2 mixed zaatar. Only the following food additive is permitted in Grade 3 mixed zaatar.
  • INS No.

    Name of Additive

    Maximum Level

    Acidity Regulators

    330

    Citric acid

    GMP

CONTAMINANTS

  • The products covered by this Standard shall comply with the maximum levels of the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995). The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.

HYGIENE

  • It is recommended that the products covered by this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969) and other relevant Codex texts such as the Code of Hygienic Practice for Low-Moisture Foods (CXC 75-2015). The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997).

LABELLING

  • The products covered by this Standard shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985). Any health claims shall be in conformity with the Guidelines for Use of Nutrition and Health Claims (CXG 23-1997), when necessary. In addition, the following specific provisions apply:
  • Name of Product  The name of the product shall be “mixed zaatar”.
  • Labelling of Non-Retail Packages Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

METHODS OF ANALYSIS AND SAMPLING2

  • For checking the compliance with this Standard, the methods of analysis and sampling contained in the Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions in this Standard, shall be used.
  • Provision

    Method

    Principle

    Type*

    Sodium chloride

    AOAC 960.29

    Titrimetry (Mohr: determination of chloride, expressed as sodium chloride)

     

    Moisture

    AOAC 925.10

    Gravimetry, drying at 130°C

     

    Acid-insoluble ash

    AOAC 941.12

    Gravimetry, Furnace, 550°C (for the HCl insoluble ignited residue)

     

    Extraneous Matter

    ISO 927

    Visual Examination, followed by Volumetry

    I

    Foreign Matter

    ISO 927

    Visual Examination, followed by Volumetry

    I

    Insects/Excreta/Insect Fragments

    Method appropriate for particular spice from AOAC Chapter 16, subchapter 14

    [ISPM 08 Determination of Pest Status in an area]

    Visual Examination

    IV

    Mould damage

    Method V-8 Spices, Condiments, Flavors and Crude Drugs (Macroanalytical Procedure Manual, FDA, Technical Bulletin Number 5)

    Visual examination (for whole)

    IV

    Excreta Mammalian,

     

     

     

     

    Excreta Other

    Macroanalytical Procedure Manual, USFDA, Technical Bulletin V.39 B

    (For whole)

     

    AOAC 993.27 (For

    Ground)

    Visual Examination

     

     

     

    Enzymatic Detection Method

    IV

     

     

     

    IV