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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…
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 pow…
1 Scope This part of ISO 3632 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 a…