ISO/DIS 3632-1

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

General information

Current stage: 40.20 DIS ballot initiated: 12 weeks Oct 7, 2024

Originator: ISO

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

Type: International Standard

ICS: 67.220.10 Spices and condiments

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

PUBLISHED
ISO 3632-1:2011

NOW

IN_DEVELOPMENT
ISO/DIS 3632-1
40.20 DIS ballot initiated: 12 weeks
Oct 7, 2024