ISO 3632-1:2025

Overview

ISO 3632-1:2025 - Spices - Saffron (Crocus sativus L.) - Part 1: Specification defines quality and safety requirements for dried saffron (stigmas/pistils) in filaments, cut filaments and powder forms. The third edition updates classification and adds an “extra class” category. It also provides labelling, packaging and storage/transport recommendations (Annex A). ISO 3632-1:2025 is the reference for saffron specification used across the spice supply chain.

Key topics and technical requirements

• Scope and product forms: applies to dried saffron from the pistils of Crocus sativus L. in filament, cut filament or powder form.
• Sensory: saffron must have a characteristic, slightly bitter flavour and be free from foreign flavours.
• Foreign and extraneous matter limits (mass fraction % max, filaments/cut filaments):
  • Extraneous matter: Extra class 0.25; I 0.5; II 3; III 5
  • Foreign matter (non-animal): Extra class 0.1; I 0.1; II 0.5; III 1.0
  • All forms must be free from animal-origin foreign matter.
• Physicochemical limits (dry basis, per ISO test methods):
  • Moisture/volatile: filaments/cut 12% max; powder 10% max
  • Total ash: 8% max
  • Acid‑insoluble ash: Extra/I/II 1.0% max; III 1.5% max
  • Cold-water soluble extract: 65% (min)
• Characteristic strength metrics (measured by UV absorbance per ISO 3632-2):
  • Taste (picrocrocin) A257 nm (min): Extra 80; I 70; II 55; III 40
  • Aroma (safranal) A330 nm (min): Extra 30; I/II/III 20; A330 nm (max) 50 for all
  • Colouring strength (total crocins) A440 nm (min): Extra 230; I 200; II 170; III 120
• Adulteration: artificial colourants must be absent.
• Sampling and test methods: sampling per ISO 948; analytical methods referenced in ISO 3632-2.
• Packaging & labelling: rigid, sealed, non-reactive containers; mandatory label items include botanical name, producer/packer, batch no., net mass, product category, country of production, best-before date and storage conditions.

Applications and practical value

• Provides a standardized specification for quality control, laboratory testing and certification of saffron.
• Supports procurement contracts and price classification through objective grading (Extra class, I, II, III).
• Helps regulators, customs and food safety auditors assess compliance and detect adulteration.
• Guides producers, exporters and packagers on packaging, labelling and supply‑chain storage/transport to preserve colouring and aroma.
• Useful for spice laboratories implementing reproducible test methods for saffron quality and authenticity.

Who should use it

• Saffron producers, processors and exporters
• Food laboratories and QA/QC teams
• Importers, retailers and wholesalers of spices
• Regulators, certification bodies and standards professionals

Related standards

• ISO 3632-2:2010 - Spices - Saffron - Part 2: Test methods (referenced for analytical procedures)
• ISO 948 - Sampling of spices
• ISO 928, ISO 930, ISO 941 - Methods for ash, acid‑insoluble ash and cold‑water soluble extract

Keywords: ISO 3632-1:2025, saffron specification, saffron quality, Crocus sativus L., saffron classification, saffron testing, spice standards.