ISO 3632-1:2011
Withdrawn
View Superseded by
Spices — Saffron (Crocus sativus L.) — Part 1: Specification
Hardcopy , PDF
English, Russian
08-26-2011
11-02-2025
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.
| Committee |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Supersedes ISO 3632 (04/2001) Supersedes ISO/DIS 3632-1. (08/2011)
|
| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| BS ISO 3632-1:2011 | Identical |
| NEN ISO 3632-1 : 2011 | Identical |
| BIS IS 5453-1 : 2016 | Identical |
| UNE-ISO 3632-1:2012 | Identical |
| BS 6145:1994 | Identical |
| UNE-ISO/TS 3632-1:2010 | Identical |
| DD ISO/TS 3632-1:2003 | Identical |
| SAC GB/T 22324.1 : 2017 | Identical |
| NEN NPR ISO/TS 3632-1 : 2003 | Identical |
| NF ISO 3632-1 : 1994 | Identical |
| 09/30180944 DC : 0 | BS ISO 3632-2 - SAFFRON (CROCUS SATIVUS L.) - PART 2: TEST METHODS |
| ISO 3632-2:2010 | Spices — Saffron (Crocus sativus L.) — Part 2: Test methods |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| BS ISO 3632-2:2010 | Spices. Saffron (Crocus sativus L.) Test methods |
| BS 4585-17:1994 | Methods of test for spices and condiments Test methods specific to saffron |
| 18/30369413 DC | BS ISO 21300. Traditional chinese medicine. Guidelines for chinese materia medica specification |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| ISO 3632-2:2010 | Spices — Saffron (Crocus sativus L.) — Part 2: Test methods |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 941:1980 | Spices and condiments — Determination of cold water-soluble extract |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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