This standard was last reviewed and confirmed in 2021. Therefore this version remains current.
Specifies the requirements for whole aniseed, describes sampling, methods of test, and packing and marking. Annes A includes a list indicating the areas of production while recommendations relating to storage and transport conditions are given in Annex B.
Status : PublishedPublication date : 1984-10
Edition : 1Number of pages : 3
Technical Committee:Spices, culinary herbs and condiments
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