ISO 3632 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments.

ISO 3632 consists of the following parts, under the general title Spices — Saffron

— Part 1: Specification

— Part 2: Test methods

ISO 3632 establishes specifications for dried saffron obtained from the pistils of Crocus sativus L. flowers.

It applies to saffron in both of the following forms:

a) Filaments and cut filaments;

b) Powder.

The saffron in filaments, cut filaments and powdered forms is classified into three categories which are determined according to physical criteria and chemical properties, and in accordance with the methods specified in ISO 3632-2.

Saffron is considered to be pure when it complies with the requirement of ISO 3632 and when no matter has been added to the natural product.

Saffron in filaments, cut filaments, and powder forms shall be packed in rigid, sealed, clean, and containers made of material which cannot affect the product quality and which protects it from environmental effects.