BS 7087-28:1997
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried tarragon (whole and ground)
Hardcopy , PDF
English
15-06-1997
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Committees responsible
Foreword
Specification
1 Scope
2 References
3 Definitions
4 Sampling
5 Physical properties
6 Chemical composition
7 Packaging and storage
8 Marking
Annexes
A (normative) Description of dried, whole, cut or rubbed
tarragon and ground tarragon
B (normative) Preparation of samples for chemical tests
C (informative) Additional information
Tables
1 Chemical composition of tarragon
C.1 Levels for trace metals
List of references
Defines requirements for dried leaves of tarragon (Artemisis dracunculus Linnaeus) and sub-species/varieties thereof.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 96/501224 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This Part of BS 7087 specifies requirements for the dried leaves of tarragon (Artemisia dracunculus Linnaeus) and sub-species/varieties thereof, a perennial herbaceous plant of the large sub-genus Artemisia of the Anthemideae of the order Compositae.
There are two varieties in commercial use sharing the same botanical taxa but having quite different characteristics. They are in order of importance:
- French or German type tarragon that has a strong aromatic flavour indicative of aniseed, that is the favoured variety for culinary use; and
- Russian type tarragon, a coarser taller plant with a harsher flavour.
NOTE. Annex A provides information on the differences that enable these species to be identified.
This Part of BS 7087 also specifies requirements for dried ground tarragon derived from the whole tarragon leaves conforming to this standard.
Additional information on further requirements that may be specified in purchase contracts is given in annex C.
| BS 5763-6:1983 | Methods for microbiological examination of food and animal feeding stuffs Preparation of dilutions |
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 4585-1:1983 | Methods of test for spices and condiments Determination of extraneous matter |
| BS 4585-9:1981 | Methods of test for spices and condiments Determination of acid-insoluble ash |
| ISO 7926:1991 | Dehydrated tarragon (Artemisia dracunculus Linnaeus) — Specification |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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