Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-03-1996

Publisher

British Standards Institution

Committees responsible
Foreword
Specification
1. Scope
2. Definitions
3. Sampling
4. Physical properties
5. Chemical composition
6. Packaging and storage
7. Marking
Appendices
A. Description of whole and ground fenugreek
B. Preparation of samples for chemical tests
C. Additional information
Tables
1. Chemical composition of dried whole fenugreek
2. Chemical composition of dried ground fenugreek
3. Levels for trace metals in fenugreek

Specifies requirements for dried whole sifted fenugreek processed for food use. Specifies requirements for dried ground fenugreek complying with this standard.

This Part of BS 7087 specifies requirements for dried whole sifted fenugreek processed for food use and derived from the seed of one or more of the subspecies/varieties of the species Trigonella foenum-graecum L.

This Part of BS 7087 also specifies requirements for dried ground fenugreek derived from whole fenugreek complying with this standard.

Additional information on further requirements that may be specified in purchase contracts is given in appendix C.

NOTE. The titles of the publications referred to in this Part of this British Standard are listed on the inside back cover.

Committee	AW/34
DevelopmentNote	Supersedes 95/501459 DC and BS 7087-7(1990) (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 7087-7:1990

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 6575:1982	Fenugreek, whole or ground (powdered) — 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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BS 7087-7:1996

Current

Table of Contents

Abstract

Scope

General Product Information

Standards Referencing This Book

Category

Subcategory

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