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BS ISO 3632-1:2011

BS ISO 3632-1:2011

Current

Current

The latest, up-to-date edition.

Spices. Saffron (Crocus sativus L.) Specification

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

30-09-2011

Publisher

British Standards Institution

Committee
AW/34
DevelopmentNote
Supersedes DD ISO/TS 3632-1 and 10/30180940 DC. (09/2011)
DocumentType
Standard
Pages
18
PublisherName
British Standards Institution
Status
Current
Supersedes
UnderRevision

This part of ISO3632 establishes specifications for dried saffron obtained from the pistils of Crocus sativus L. flowers. It applies to saffron in both of the following forms: filaments and cut filaments; powder. NOTE The saffron plant is depicted in Figure1, the saffron flower in Figures2 and 3, the saffron pistil in Figure4, and some examples of floral waste in Figure5.

Standards Relationship
ISO 3632-1:2011 Identical

ISO 3632-2:2010 Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
ISO 930:1997 Spices and condiments — Determination of acid-insoluble ash
ISO 941:1980 Spices and condiments — Determination of cold water-soluble extract
ISO 928:1997 Spices and condiments — Determination of total ash
ISO 948:1980 Spices and condiments — Sampling

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Hardcopy - English
PDF - English
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