Spices — Saffron (Crocus sativus L.) — Part 1: Specification

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, Russian

Published date

26-08-2011

Publisher

International Organization for Standardization

ISO 3632-1:2011 establishes specifications for dried saffron obtained from the pistils of Crocus sativus L. flowers.

It applies to saffron in both of the following forms: a) filaments and cut filaments; b) powder.

Committee	ISO/TC 34/SC 7
DevelopmentNote	Supersedes ISO 3632 (04/2001) Supersedes ISO/DIS 3632-1. (08/2011)
DocumentType	Standard
Pages	8
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 3632:1980 ISO 3632-1:1993 ISO/TS 3632-1:2003

09/30180944 DC : 0	BS ISO 3632-2 - SAFFRON (CROCUS SATIVUS L.) - PART 2: TEST METHODS
ISO 3632-2:2010	Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
BS EN ISO 676:2009	Spices and condiments. Botanical nomenclature
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)
BS ISO 3632-2:2010	Spices. Saffron (Crocus sativus L.) Test methods
BS 4585-17:1994	Methods of test for spices and condiments Test methods specific to saffron
18/30369413 DC : DRAFT APR 2018	BS ISO 21300 - TRADITIONAL CHINESE MEDICINE - GUIDELINES FOR CHINESE MATERIA MEDICA SPECIFICATION
I.S. EN ISO 676:2009	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
UNE-EN ISO 676:2009	Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)

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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ISO 3632-1:2011