BS 7087-5:1996

Superseded

View Superseded by

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

Available format(s)

Hardcopy , PDF

Superseded date

31-07-2009

Language(s)

English

Published date

15-03-1996

Publisher

British Standards Institution

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 whole and ground cumin
B. Preparation of samples for chemical tests
C. Additional information
Tables
1. Chemical composition of whole cumin
2. Chemical composition of ground cumin
3. Levels for trace metals in cumin

Specifies requirements for dried whole cumin processed for food use. Also specifies requirements for dried ground cumin derived from whole cumin complying with this standard.

Committee	AW/34
DevelopmentNote	Supersedes 95/501457 DC (09/2005) Reviewed and Confirmed by BSI, July 2006. (07/2006)
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS EN ISO 6465:2009
Supersedes	BS 7087-5:1990

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)
ISO 6465:2009	Spices Cumin (Cuminum cyminum L.) Specification
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