ISO 3632-1:2011 Preview

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

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.

General information

  • Status :  Published
    Publication date : 2011-09
  • Edition : 2
    Number of pages : 8
  • :
    ISO/TC 34/SC 7
    Spices, culinary herbs and condiments
  • 67.220.10
    Spices and condiments

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Otherwise known as "red gold" and well known in cooking, saffron is the world's most expensive spice. But, as an object of desire it can also be a victim of fraud. Low quality saffron is often traded on international markets, and the specifications for pure saffron are not always respected. So, what...

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