BS 7087-6:1990

Superseded

View Superseded by

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

Available format(s)

Hardcopy , PDF

Superseded date

15-03-1996

Language(s)

English

Published date

31-05-1990

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

Requirements for sampling and for physical and chemical characteristics. Applies to coriander seeds processed for food use, and traded in bulk or retail packs.

Committee	AW/34
DevelopmentNote	BS DRAFT 95/501458 DC REFERS TO AMD 1
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS 7087-6:1996

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
ISO 2255:1996	Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification
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