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ISO 3632-1:2011

Spices — Saffron (Crocus sativus L.) — Part 1: Specification ISO 3632-1:2011

Publication date:   Aug 26, 2011

General information

90.92 Standard to be revised   Apr 18, 2023

ISO

ISO/TC 34/SC 7 Spices, culinary herbs and condiments

International Standard

67.220.10   Spices and condiments

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Published

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Scope

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.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO/TS 3632-1:2003

NOW

PUBLISHED
ISO 3632-1:2011
90.92 Standard to be revised
Apr 18, 2023

REVISED BY

IN_DEVELOPMENT
ISO/DIS 3632-1