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BS 7087-12:1992

Current
Current

The latest, up-to-date edition.

Herbs and spices ready for food use Specification for dried basil (bouquets, rubbed and ground)
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

06-15-1992

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 basil bouquets, rubbed
     and ground basil
B (normative) Preparation of samples for chemical
     tests
C (informative) Additional information
Tables
1 Chemical composition of dried rubbed basil
2 Chemical composition of ground basil
C.1 Level for trace metals in basil
List of references

Describes requirements for dried basil, both rubbed basil and bouquets, for food used and derived from annual plant of the Labiatae species Ocimum basilicum L (sweet basil). Rubbed basil consists of leaves and flowering tops of the plant. Also gives requirements for ground basil derived from basil complying with this standard. Additional information on further requirements that may be specified in purchase contracts is included.

Committee
AW/34
DevelopmentNote
Supersedes 91/55361 DC (04/2005) 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
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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