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BS 7087-14:1992

Current
Current

The latest, up-to-date edition.

Herbs and spices ready for food use Specification for dried nutmeg and dried mace
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

31-01-1992

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 nutmeg (whole, broken or ground) and
   mace (whole, in pieces or ground)
B Preparation of samples for chemical tests
C Additional information
Tables
1 Chemical composition of nutmeg (whole or broken) and
   mace (whole or in pieces)
2 Chemical composition of ground nutmeg and mace
3 Levels for trace metals

Quality characteristics and information for trading purposes.

This Part of BS 7087 specifies requirements for dried nutmeg (whole or broken) and for dried mace (whole or in pieces), processed for food use and derived from one or more of the subspecies of the species Myristica fragrans Houtt.

NOTE 1 Nutmeg and mace are specified in the same standard because they are obtained from the same plant.

This Part of BS 7087 also specifies requirements for ground nutmeg and mace derived from whole nutmeg and mace complying with this standard.

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

NOTE 2 The titles of the publications referred to in this standard are listed on the inside back cover.

Committee
AW/34
DevelopmentNote
Supersedes 91/50971 DC (04/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

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 6577:2002 Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — 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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