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BSI
BS 7087-15:1993

BS 7087-15:1993

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Current

The latest, up-to-date edition.

Herbs and spices ready for food use Specification for cinnamon (whole and ground)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-02-1993

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 dried whole or ground
     cinnamon
B (normative) Preparation of samples for chemical
     tests
C (informative) Additional information
Tables
1 Chemical composition of whole cinnamon
2 Chemical composition of ground cinnamon
C.1 Levels for trace metals
List of references

Specifies requirements for dried whole cinnamon, processed for food use, and derived from or more of various subspecies which are listed in the standard. Also specifies requirements for dried ground cinnamon derived from whole cinnamon conforming to this standard. Coverage includes definitions, physical properties, chemical composition and marking. Also includes annexes and tables.

This Part of BS 7087 specifies requirements for dried whole cinnamon, processed for food use and derived from one or more of the subspecies of the following:

Cinnamomum zeylanicum

Cinnamomum burmannii (Korintje cassia) (also known as Cassia vera or Malay cinnamon)

Cinnamomum loureirii (Saigon or Viet Nam cinnamon or cassia)

Cinnamomum sintok (Malaysian cassia)

Cinnamomum cassia Blume (Chinese cinnamon or cassia)

Cinnamomum aromaticum (Chinese cassia or cinnamon)

This Part of BS 7087 also specifies requirements for dried ground cinnamon derived from whole cinnamon conforming to this standard.

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

Committee
AW/34
DevelopmentNote
Supersedes 91/50972 DC (09/2005) 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
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
ISO 6539:2014 Cinnamon (Cinnamomum zeylanicum Blume) Specification
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis
ISO 6538:1997 Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification

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