Foreword

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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments.

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1 Scope

This document specifies requirements for dried lime (Citrus aurantifolia (Christm.) Swingle, Citrus latifolia Tanaka, family Rutaceae) in whole, slices and ground form.

This document is also applicable to lime that has been dehydrated by the sun and artificially dried lime.

Recommendations relating to storage and transport conditions are given in Annex A.

2 Normative references

3 Terms and definitions

4 Requirements

4.1 Flavour and odour

4.2 Colour

4.3 Fineness of ground dried lime

4.4 Physical requirements

4.5 Chemical requirements

5 Sampling

6 Test methods

7 Packaging and marking

7.1 Packaging

7.2 Marking