prBAS ISO 3632-1:2026
Spices — Saffron (Crocus sativus L.) — Part 1: Specification
General information
Status:Project
Number of pages:10
Adoption method:Korice
Language:engleski
Edition:3.
Realization date:31.10.2025
Forseen date for next stage code:13.11.2025
Technical committee:BAS/TC 43, Food
ICS:
67.220.10, Spices and condiments
Abstract
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.
Lifecycle
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Original document and degree of correspondence
ISO 3632-1:2025, identical
Relation to BAS standards
Work material
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