ISO 6577:2002
Current
The latest, up-to-date edition.
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification
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14-11-2002
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ISO 6577 specifies requirements for nutmeg, whole or broken, and for mace, whole or in pieces, obtained from the nutmeg tree (Myristica flagrans Houtt.) for wholesale commercial purposes.
NOTE As nutmeg and mace are obtained from the same plant, it was considered preferable to give the specifications for these two spices in one International Standard.
It does not apply to Papua-type nutmeg and mace (Myristica argentea Warburg).
Recommendations relating to storage and transport conditions are given in annex A.
| Committee |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Supersedes ISO/DIS 6577 (11/2002)
|
| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| UNE-ISO 6577:2011 | Identical |
| NEN ISO 6577 : 2003 | Identical |
| NF ISO 6577 : 2004 | Identical |
| SAC GB/T 32727 : 2016 | Identical |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| BS 7087-14:1992 | Herbs and spices ready for food use Specification for dried nutmeg and dried mace |
| UNI EN ISO 676 : 2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| ISO 927:2009 | Spices and condiments Determination of extraneous matter and foreign matter content |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 939:1980 | Spices and condiments Determination of moisture content Entrainment method |
| ISO 2825:1981 | Spices and condiments — Preparation of a ground sample for analysis |
| ISO 6571:2008 | Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) |
| ISO 1003:2008 | Spices Ginger (Zingiber officinale Roscoe) Specification |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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