Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) - Specification

ISO 6577 specifies requirements for nutmeg, whole or broken, and for mace, whole or in pieces, obtained from the nutmeg tree (Myristica flagrans Houtt.) for wholesale commercial purposes.NOTE As nutmeg and mace are obtained from the same plant, it was considered preferable to give the specifications for these two spices in one International Standard.It does not apply to Papua-type nutmeg and mace (Myristica argentea Warburg).Recommendations relating to storage and transport conditions are given in annex A.

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Main informations

Collections

National standards and national normative documents

Publication date

December 2004

Number of pages

12 p.

Reference

NF ISO 6577

ICS Codes

67.220.10 Spices and condiments

Classification index

V32-125

Print number

1 - 26/11/2004

International kinship

ISO 6577:2002

Sumary

Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) - Specification

ISO 6577 specifies requirements for nutmeg, whole or broken, and for mace, whole or in pieces, obtained from the nutmeg tree (Myristica flagrans Houtt.) for wholesale commercial purposes.

NOTE As nutmeg and mace are obtained from the same plant, it was considered preferable to give the specifications for these two spices in one International Standard.

It does not apply to Papua-type nutmeg and mace (Myristica argentea Warburg).

Recommendations relating to storage and transport conditions are given in annex A.

Replaced standards (1)

NF V32-125

September 1987

Standard Cancelled

Spices and condiments. Whole or broken mace and nutmeg ({Myristica} {Fragrans} houttuyn). Specifications.

La présente norme fait partie d'un ensemble de normes décrivant les spécifications des épices. En raison de la diversité des parties de plantes utilisées en tant qu'épices (fruits, graines, fleurs, tiges, etc.), il est primordial de disposer d'un éventail correspondant de normes. Cette norme décrit les spécifications de la muscade et du macis utilisés en tant qu'épices, et donne notamment des indications sur leurs propriétés physiques, chimiques et organoleptiques.

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