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BS 7087-13:1992

Current
Current

The latest, up-to-date edition.

Herbs and spices ready for food use Specification for turmeric (whole and ground)
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-06-1992

Publisher

British Standards Institution

Committees responsible
Foreword
Specification
1 Scope
2 References
3 Definitions
4 Sampling
5 Physical properties
6 Chemical composition
7 Packaging and storage
8 Marking
Annexes
A (normative) Description of whole or ground turmeric
B (normative) Preparation of samples for chemical
     tests
C (informative) Additional information
Tables
1 Chemical composition of dried turmeric, whole and
     ground
C.1 Levels for trace metals in turmeric
List of references

Describes requirements for dried turmeric, whole or ground (powdered), for food use and derived from cured and dried primary or secondary rhizomes, called bulbs or fingers, of the perennial tropical plant Curcuma longa L. Additional information on further requirements that may be specified in purchase contracts is included.

This Part of BS 7087 specifies requirements for dried turmeric, whole or ground (powdered), processed for food use and derived from the cured and dried primary or secondary rhizomes, called commercially bulbs or fingers, of the perennial tropical plant Curcuma longa L.

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

Committee
AW/34
DevelopmentNote
Supersedes 91/55362 DC (04/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

ISO 5562:1983 Turmeric, whole or ground (powdered) — Specification
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
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
BS 4585-13:1983 Methods of test for spices and condiments Determination of colouring power of turmeric

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Hardcopy - English
PDF - English
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