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BSI
BS 7087-9:1996

BS 7087-9:1996

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Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground)

Available format(s)

Hardcopy , PDF

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 marjoram bouquets, rubbed and ground
    marjoram
B. Preparation of samples for chemical tests
C. Additional information
Tables
1. Chemical composition of dried rubbed marjoram
2. Chemical composition of ground marjoram
3. Levels for trace metals in marjoram

Specifies requirements for dried whole marjoram, both rubbed marjoram and bouquets, processed for food use. Also specifies requirements for ground marjoram derived from whole marjoram complying with this standard.

This Part of BS 7087 specifies requirements for dried whole marjoram, both rubbed marjoram and bouquets, processed for food use and derived from the Labiatae species Majorana hortensis Moench syn. Origanum majorana L. (the annual sweet or knotted marjoram) and Origanum onites L. (pot marjoram), a perennial form, and the subspecies/varieties of the above.

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

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

NOTE 1. Most marjoram traded is the cultivated annual Majorana hortensis Moench.

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

Committee
AW/34
DevelopmentNote
Supersedes 95/501461 DC and BS 7087-9(1990) (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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