ISO 3632-1:2025

Spices — Saffron (Crocus sativus L.) — Part 1: Specification

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.

Épices — Safran (Crocus sativus L.) — Partie 1: Spécifications

General Information

• Status: Published
• Publication Date: 06-Jul-2025
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 6060 - International Standard published
• Start Date: 07-Jul-2025
• Due Date: 18-Apr-2026
• Completion Date: 07-Jul-2025

Relations

• Revises: ISO 3632-1:2011 - Spices — Saffron (Crocus sativus L.) — Part 1: Specification
• Effective Date: 22-Apr-2023

Standards Content (Sample)

International
Standard
ISO 3632-1
Third edition
Spices — Saffron (Crocus sativus L.) —
2025-07
Part 1:
Specification
Épices — Safran (Crocus sativus L.) —
Partie 1: Spécifications
Reference number
© ISO 2025
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 General .2
4.2 Sensory analysis .2
4.3 Foreign matter .2
4.3.1 From non-animal sources .2
4.3.2 From animals .3
4.4 Extraneous matter .3
4.5 Classification of saffron .3
5 Sampling . 3
6 Test methods . 3
7 Marking, labelling and packaging . 4
7.1 Packaging .4
7.2 Marking .4
7.2.1 Mandatory items .4
7.2.2 Optional .5
Annex A (informative) Recommendations relating to storage and transport conditions of
saffron throughout the supply chain . 6

iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO's adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 3632-1:2011), which has been technically
revised.
The main changes are as follows:
— the category “extra class” has been added to classification and specifications in Tables 1 and 2.
A list of all parts in the ISO 3632-1 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.

iv
Introduction
The saffron plant is depicted in Figure 1, the saffron flower in Figures 2 and 3, the saffron pistil in Figure 4,
and some examples of floral waste in Figure 5.
Key
1 tepals
2 stigma
3 leaves
4 radical leaves
5 corm
Figure 1 — Crocus sativus L. plant

v
Figure 2 — Crocus sativus L. flowers in farm
Figure 3 — Crocus sativus L. saffron flower (longitudinal cut)

vi
Key
1 aerial part
2 non-aerial part
3 ovary
4 style
5 stigmas (about 20 mm to 40 mm in length)
NOTE The total length of the fresh pistil is between 60 mm and 100 mm.
Figure 4 — Saffron (Crocus sativus L.) female reproductive organ (pistil)
Key
1 stamens (about 20 mm in length)
2 pollen grains (80 µm to 100 µm in diameter)
3 ovary (longitudinal cut) (about 10 mm in length)
4 ovary (transversal cut)
Figure 5 — Some examples of floral waste

vii
International Standard ISO 3632-1:2025(en)
Spices — Saffron (Crocus sativus L.) —
Part 1:
Specification
1 Scope
This document specifies requirements f
...

FINAL DRAFT
International
Standard
ISO/FDIS 3632-1
ISO/TC 34/SC 7
Spices — Saffron (Crocus sativus
Secretariat: BIS
L.) —
Voting begins on:
2025-04-18
Part 1:
Specification
Voting terminates on:
2025-06-13
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
Reference number
ISO/FDIS 3632-1:2025(en) © ISO 2025

FINAL DRAFT
ISO/FDIS 3632-1:2025(en)
International
Standard
ISO/FDIS 3632-1
ISO/TC 34/SC 7
Spices — Saffron (Crocus sativus L.) —
Secretariat: BIS
Part 1:
Voting begins on:
Specification
Voting terminates on:
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
© ISO 2025
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
or ISO’s member body in the country of the requester.
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland Reference number
ISO/FDIS 3632-1:2025(en) © ISO 2025

ii
ISO/FDIS 3632-1:2025(en)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 General .2
4.2 Sensory analysis .2
4.3 Foreign matter .2
4.3.1 From non-animal sources .2
4.3.2 From animals .3
4.4 Extraneous matter .3
4.5 Classification of saffron .3
5 Sampling . 3
6 Test methods . 3
7 Marking, labelling and packaging . 4
7.1 Packaging .4
7.2 Marking .4
7.2.1 Mandatory items .4
7.2.2 Optional .5
Annex A (informative) Recommendations relating to storage and transport conditions of
saffron throughout the supply chain . 6

iii
ISO/FDIS 3632-1:2025(en)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO's adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 3632-1:2011), which has been technically
revised.
The main changes are as follows:
— the category “extra class” has been added to classification and specifications in Tables 1 and 2.
A list of all parts in the ISO 3632-1 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.

iv
ISO/FDIS 3632-1:2025(en)
Introduction
The saffron plant is depicted in Figure 1, the saffron flower in Figures 2 and 3, the saffron pistil in Figure 4,
and some examples of floral waste in Figure 5.
Key
1 tepals
2 stigma
3 leaves
4 radical leaves
5 corm
Figure 1 — Crocus sativus L. plant

v
ISO/FDIS 3632-1:2025(en)
Figure 2 — Crocus sativus L. flowers in farm
Figure 3 — Crocus sativus L. saffron flower (longitudinal cut)

vi
ISO/FDIS 3632-1:2025(en)
Key
1 aerial part
2 non-aerial part
3 ovary
4 style
5 stigmas (about 20 mm to
...

ISO/DIS FDIS 3632-1:2024(en)
ISO/TC 34/SC 7/WG 11
Secretariat: BIS
Date: 2024-12-062025-04-04
Spices — Saffron (Crocus sativus L.) —
Part 1:
Specification
DISFDIS stage
ISO/FDIS 3632-1:2025(en)
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication
may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying,
or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO
at the address below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: + 41 22 749 01 11
E-mail: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
ISO/FDIS 3632-1:2025(en)
Contents
Foreword . iv
Introduction . v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 General . 2
4.2 Sensory analysis . 2
4.3 Foreign matter . 3
4.4 Extraneous matter . 3
4.5 Classification of saffron . 3
5 Sampling . 3
6 Test methods . 3
7 Marking, labelling and packaging . 4
7.1 Packaging . 4
7.2 Marking . 4
Annex A (informative) Recommendations relating to storage and transport conditions of
saffron throughout the supply chain . 6

iii
ISO/FDIS 3632-1:2025(en)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types of
ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent rights
in respect thereof. As of the date of publication of this document, ISO had not received notice of (a) patent(s)
which may be required to implement this document. However, implementers are cautioned that this may not
represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO's adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 3632-1:2011), which has been technically
revised.
The main changes are as follows:
— the category “extra class” has been added to classification and specifications in Tables 1 and 2.
A list of all parts in the ISO 3632-1 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
ISO/FDIS 3632-1:2025(en)
Introduction
The saffron plant is depicted in Figure 1, the saffron flower in Figures 2 and 3, the saffron pistil in Figure 4,
and some examples of floral waste in Figure 5.

Key
1 tepals
2 Stigmastigma
3 Leavesleaves
4 radical leaves
5 Cormcorm
Figure 1 — Crocus sativus L. plant
v
ISO/FDIS 3632-1:2025(en)
Figure 2 — Crocus sativus L. flowers in farm

Figure 3 — Crocus sativus L. saffron flower (longitudinal cut)
vi
ISO/FDIS 3632-1:2025(en)
Key
1 aerial part
2 non-aerial part
3 Ovaryovary
4 Stylestyle
5 stigmas (about 20 mm to 40 mm in length)
NOTE The total length of the fresh pistil is between 60 mm and 100 mm.
Figure 4 — Saffron (Crocus sativus L.) female reproductive organ (pistil)

Key
1 stamens (about 20 mm in length)
2 pollen grains (80 µm to 100 µm in diameter)
3 ovary (longitudinal cut) (about 10 mm in length)
4 ovary (transversal cut)
Figure 5 — Some examples of floral waste
vii
Spices — Saffron (Crocus sativus L.) —
Part 1:
Specification
1 Scope
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.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 941, Spices and condiments — Determination of cold water-soluble extract
ISO 948, Spices and condiments — Sampling
ISO 3632-2:2010, Spices — Saffron (Crocus s
...