BS ISO 3632-1:2011

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Spices. Saffron (Crocus sativus L.) – Specification

Published By	Publication Date	Number of Pages
BSI	2011	18

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Categories: 67.220.10 - Spices and condiments, BSI

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Description

This part of ISO 3632 establishes specifications for dried saffron obtained from the pistils of Crocus sativus L. flowers.

It applies to saffron in both of the following forms:

filaments and cut filaments;
powder.

NOTE The saffron plant is depicted in Figure 1, the saffron flower in Figures 2 and 3, the saffron pistil in Figure 4, and some examples of floral waste in Figure 5.

Additional information

Status	Under Review
Pages	18
Publication Date	2011-09-30
ISBN	978 0 580 62784 2
Standard Number	BS ISO 3632-1:2011
Title	Spices. Saffron (Crocus sativus L.) – Specification
Identical National Standard Of	ISO 3632-1:2011
Replaces	DD ISO/TS 3632-1:2003
Descriptors	Spices, Chemical composition, Purity, Saffron, Taste, Seasonings, Colour, Food products, Grades (quality), Marking
Publisher	BSI
Committee	AW/34
ICS Codes	67.220.10 - Spices and condiments

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BS ISO 3632-1:2011

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