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BSI
BS 7087-29:1997

BS 7087-29:1997

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The latest, up-to-date edition.

Herbs and spices ready for food use Specification for dried whole dill seed, dill leaves and ground dill

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-06-1997

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 dill seed,
    dill leaves and ground dill
B (normative) Preparation of samples of chemical tests
C (informative) Additional information
Tables
1 Chemical composition of dried, whole dill seed, dill
    leaves and ground dill
    C.1 Levels for trace metals
List of references

Defines requirements for dried whole dill seeds taken from annual plant anethum graveolens L., anethum sowa Kurz and varieties thereof, for use in foods. Gives requirements for dried ground dill obtained from seed. Also deals with dill weed.

This Part of BS 7087 specifies requirements for dried whole dill seeds derived from the annual plants Anethum graveolens L., Anethum sowa Kurz, and its sub-species/varieties thereof, processed for food use.

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

This Part of BS 7087 also specifies requirements for dried dill leaves, whole and broken (known as dill weed).

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

Committee
AW/34
DevelopmentNote
Supersedes 96/501225 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

BS 5763-6:1983 Methods for microbiological examination of food and animal feeding stuffs Preparation of dilutions
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

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Hardcopy - English
PDF - English
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