ICS 67.220.10                          FAD 09

Reaffirmed 2021

NATIONAL FOREWORD

This Indian Standard (Part 1) (Third Revision) which is identical with ISO 3632-1 : 2011 ‘Spices — Saffron (Crocus sativus L.) — Part 1: Specification’ issued by the International Organization for Standardization (ISO) was adopted by the Bureau of Indian Standards on the recommendation of the Spices and Condiments Sectional Committee and approval of the Food and Agriculture Division Council.

Saffron (KESAR) is obtained from flowers of various cultivers of Crocus sativus Linnaeus. It is a natural colouring and flavouring substance mainly used in various food preparations. It is also used for preparing indigenous medicines.

This standard was first published in 1963 and revised in 1980 incorporating the requirement and method of test for colouring power of saffron. The second revision was undertaken in 1996 with a view to update the standard on the lines of ISO 3632 (Part 1) : 1993.

This revision has been undertaken to align it with the latest version of ISO 3632-1 : 2011, which has been technically revised. This standard is published in two parts. Other part in this series is:

Part 2 Test methods

The text of ISO Standard has been approved as suitable for publication as an Indian Standard without deviations. Certain conventions are however not identical to those in Indian Standards. Attention is particularly drawn to the following:

a) Wherever the words ‘International Standard’ appear referring to this standard, they should be read as ‘Indian Standard’.

b) Comma (,) has been used as a decimal marker while in Indian Standards, the current practice is to use a point (.) as the decimal marker.