BS 7087-6:1996

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Herbs and spices ready for food use – Specification for coriander seeds (whole and ground)

Published By	Publication Date	Number of Pages
BSI	1996	10

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Categories: 67.220.10 - Spices and condiments, BSI

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Description

This Part of BS 7087 specifies requirements for coriander ‘seeds’, processed for food use and derived from the fruit of one or more of the subspecies/varieties of the species Coriandrum sativum L.

This Part of BS 7087 also specifies requirements for ground coriander derived from whole coriander complying with this standard.

Additional information on further requirements that may be specified in purchase contracts is given in appendix C.

NOTE. The titles of the publications referred to in this Part of this British Standard are listed on the inside back cover.

Additional information

Status	Confirmed
Pages	10
Publication Date	1996-03-15
ISBN	0 580 25476 3
Related National Standard Of	ISO 2255:1980
Standard Number	BS 7087-6:1996
Title	Herbs and spices ready for food use – Specification for coriander seeds (whole and ground)
Replaces	BS 7087-6:1990
Descriptors	Food products, Marking, Spices, Chemical composition, Packaging, Coriander, Contamination, Taste, Moisture, Storage, Sensory analysis (food), Seasonings, Dried foods, Odours, Specimen preparation
Publisher	BSI
Committee	AW/34
ICS Codes	67.220.10 - Spices and condiments

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BS 7087-6:1996

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