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.

This third edition cancels and replaces the second edition ( ISO 3632-1:2011 ), which has been technically revised.

The main changes are as follows:

the category “extra class” has been added to classification and specifications in Tables 1 and 2.

A list of all parts in the ISO 3632-1 series can be found on the ISO website.

Any feedback or questions on this document should be directed to the user’s national standards body. A complete listing of these bodies can be found at www.iso.org/members.html.

Introduction

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.

1 Scope

This document specifies requirements for dried saffron obtained from the pistils of Crocus sativus L. flowers.

It is applicable to saffron in filaments, cut filaments and powder forms.

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

2 Normative references

3 Terms and definitions

4 Requirements

4.1 General

4.2 Sensory analysis

4.3 Foreign matter

4.4 Extraneous matter

4.5 Classification of saffron

5 Sampling

6 Test methods

7 Marking, labelling and packaging

7.1 Packaging

7.2 Marking