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ISO
ISO/TC 34/SC 7 Spices, culinary herbs and condiments
International Standard
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.
PUBLISHED
ISO 3632-1:2011
IN_DEVELOPMENT
ISO/CD 3632-1
30.60
Close of voting/ comment period
Mar 30, 2024