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.
