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ISO 3632-1:2011

Spices - Saffron (Crocus sativus L.) - Part 1: Specification

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Publication date: 2011-09-01
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ISO 3632-1:2011 establishes specifications for dried saffron obtained from the pistils of Crocus sativus L. flowers.It applies to saffron in both of the following forms: a) filaments and cut filaments; b) powder.
Document identifier
ISO 3632-1:2011
Title
Spices - Saffron (Crocus sativus L.) - Part 1: Specification
ISO Category
TC 34/SC 7: Spices, culinary herbs and condiments
Publication date
2011-09-01
Status
Effective
International Relationship
BS ISO 3632-1:2011 * BS ISO 3632-1:2011
Cross references
Latest version
ISO 3632-1:2011
Spices - Saffron (Crocus sativus L.) - Part 1: Specification
Document identifier ISO 3632-1:2011
Publication date 2011-09-01
Classification 67.220.10. Spices and condiments
Status Effective
*
History of version
ISO 3632-1:2011 * ISO/TS 3632-1:2003 * ISO 3632-1:1993
Keywords
Classification
67.220.10. Spices and condiments
Pages
Price Contact

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