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ISO 3632-1:2025

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

Publication date:   Jul 7, 2025

General information

60.60   Standard published   Jul 7, 2025

ISO

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

International Standard

67.220.10   Spices and condiments

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Scope

This document specifies requirements for dried saffron obtained from the pistils of Crocus sativus L. flowers.
It is applicable to saffron in filaments, cut filaments and powder forms.
Recommendations relating to storage and transport conditions are given in Annex A.

Life cycle

PREVIOUSLY

WITHDRAWN
ISO 3632-1:2011

NOW

PUBLISHED
ISO 3632-1:2025
60.60 Standard published
Jul 7, 2025