Customer Support: +1 416-401-8730

Login to i2i Subscription Intertek.com
  • There are no items in your cart
Please enter a keyword to search
Advanced search

BS 7087-28:1997

Current
Current

The latest, up-to-date edition.

Herbs and spices ready for food use Specification for dried tarragon (whole and ground)
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

06-15-1997

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, cut or rubbed
    tarragon and ground tarragon
B (normative) Preparation of samples for chemical tests
C (informative) Additional information
  Tables
1 Chemical composition of tarragon
    C.1 Levels for trace metals
List of references

Defines requirements for dried leaves of tarragon (Artemisis dracunculus Linnaeus) and sub-species/varieties thereof.

This Part of BS 7087 specifies requirements for the dried leaves of tarragon (Artemisia dracunculus Linnaeus) and sub-species/varieties thereof, a perennial herbaceous plant of the large sub-genus Artemisia of the Anthemideae of the order Compositae.

There are two varieties in commercial use sharing the same botanical taxa but having quite different characteristics. They are in order of importance:

  1. French or German type tarragon that has a strong aromatic flavour indicative of aniseed, that is the favoured variety for culinary use; and
  2. Russian type tarragon, a coarser taller plant with a harsher flavour.

NOTE. Annex A provides information on the differences that enable these species to be identified.

This Part of BS 7087 also specifies requirements for dried ground tarragon derived from the whole tarragon leaves conforming to this standard.

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

Committee
AW/34
DevelopmentNote
Supersedes 96/501224 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
ISO 7926:1991 Dehydrated tarragon (Artemisia dracunculus Linnaeus) Specification
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

View more information
US$143.74
Excluding Tax where applicable
USD
CAD
CHF
CNY
DKK
EUR
GBP
HKD
IDR
INR
JPY
KRW
MXN
NOK
NZD
SEK
SGD
USD
ZAR
Hardcopy - English
PDF - English
01
02
03
04
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50

Access your standards online with a subscription

Features

  • Simple online access to standards, technical information and regulations.

  • Critical updates of standards and customisable alerts and notifications.

  • Multi-user online standards collection: secure, flexible and cost effective.

Learn more on subscription solutions

or

Get in touch with us