ISO 3632-1:2011

Overview

ISO 3632-1:2011 - Spices - Saffron (Crocus sativus L.) - Part 1: Specification defines the quality, composition and labeling requirements for dried saffron (pistils of Crocus sativus L.) in filament, cut‑filament and powdered forms. It sets physical and chemical criteria that establish purity, grade classification and packaging/marking expectations. Analytical test methods and sampling procedures are referenced in Part 2 and other ISO standards.

Key topics and requirements

• Scope & forms: Applies to saffron as filaments, cut filaments and powder.
• Classification: Three quality categories (I, II, III) are defined by physical and chemical criteria (see Table 1 & Table 2).
• Physical limits (Table 1):
  • Extraneous matter (mass fraction) - Category I/II/III: 0.5% / 3% / 5%
  • Foreign matter (mass fraction) - Category I/II/III: 0.1% / 0.5% / 1.0%
• Chemical specifications (Table 2):
  • Moisture/volatile matter - filaments/cut filaments ≤ 12%; powder ≤ 10%
  • Total ash (on dry matter) ≤ 8%
  • Acid‑insoluble ash (on dry matter) ≤ 1.0%
  • Cold‑water soluble extract (on dry matter) - specified value 65% (see standard)
  • Activity/strength by spectrophotometry:
    • Flavour (picrocrocin) A257 nm - Category I ≥70, II ≥55, III ≥40 (1 cm cell, on dry matter)
    • Aroma (safranal) A330 nm - minimum 20, maximum 50 (1 cm cell)
    • Colouring (crocin) A440 nm - Category I ≥200, II ≥170, III ≥120 (1 cm cell)
  • Artificial colourants: absent in all categories
• Sensory: Characteristic slightly bitter saffron flavour; free from foreign flavours.
• Sampling & testing: Sampling per ISO 948; analytical methods in ISO 3632‑2 and referenced standards (ISO 928, ISO 930, ISO 941).
• Packaging & marking: Requirements for sealed, food‑grade packaging and mandatory labeling elements (product name, botanical name, producer, batch, net mass, category, country, best‑before, storage, etc.).

Applications and users

ISO 3632-1 is used by:

• Saffron producers and packers for product specification and labeling compliance
• Food testing laboratories and quality control teams for grading and authenticity testing
• Importers, exporters and traders for contract specifications and quality acceptance
• Regulatory agencies and customs for enforcement of food standards and anti‑adulteration
• Retailers and food manufacturers to ensure ingredient quality in culinary products

Practical uses include saffron grading, verifying purity and absence of adulterants, conformity testing for trade, and meeting labeling/packaging requirements.

Related standards

• ISO 3632-2: Test methods for saffron
• ISO 948: Sampling of spices
• ISO 928, ISO 930, ISO 941: Methods for ash, acid‑insoluble ash and cold‑water soluble extract

Keywords: ISO 3632-1, saffron specification, saffron grading, saffron testing, spices standard, crocin, picrocrocin, safranal, saffron filaments, saffron powder.