This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
Specifies the requirements for coriander (Coriandrum sativum L.), in the whole and ground (powdered) forms. Recommendations relating to storage and transport conditions are given in annex A.
Status: PublishedPublication date: 1996-04
Edition: 2Number of pages: 4
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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|std 1 38|
|std 2 38||Paper|