Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification

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

Language(s)

English, French

Published date

14-11-2002

Publisher

International Organization for Standardization

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	ISO 6577:1990

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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ISO 6577:2002

Current

Abstract

General Product Information

International Equivalents

Standards Referenced By This Book

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