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Abstract Preview

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.


General information

  • Status :  Published
    Publication date : 1984-10
  • Edition : 1
    Number of pages : 3
  • Technical Committee
    :
    ISO/TC 34/SC 7
    Spices, culinary herbs and condiments
  • ICS :
    67.220.10
    Spices and condiments

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  • CHF38

Life cycle

A standard is reviewed every 5 years



Revisions / Corrigenda

  • Now confirmed
    ISO 7386:1984

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