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

Source:
ISO
Committee:
AW/34 - Food Technical Committee Chairmen
Categories:
Spices and condiments
Comment period start date:
Comment period end date:
Number of comments:
0

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Scope

This part of ISO 3632 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.

NOTE The saffron plant is depicted in Figure 1, the saffron flower in Figures 2 and 3, the saffron pistil in Figure 4, and some examples of floral waste in Figure 5

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