Dried herbs - Import export

Containers, trays for fruits, mushrooms, vegetables, herbs, berries and green salads. Perforated packaging, sealable and MAP (protective gases). The practical packaging for berries, juicy vegetables and fruits is a perforated plastic container For harder vegetables, mushrooms, dried fruits and herbs, we produce trays with a film on top. Packaging for nuts can be in the form of a tray with a lid, or in the form of a glass with a plastic lid. Glasses are also made for selling salads, fruit slices, berries in them. To preserve perishable vegetables and fruits we make containers with MAP (shielding gases). This hermetically sealed container contains a special gas that blocks the development of putrefactive bacteria. To order, we can create almost any form of packaging or offer the customer to choose the most suitable option from our ready-made designs.

Cilantro, aka coriander, was introduced to Europe by the Romans. In Russia, it was first cultivated by the agronomist Andrei Bolotov, but it was widely spread thanks to the culinary preferences of Count Pyotr Apraksin. Dried coriander is so fragrant that it can eclipse a bouquet of any spices in the kitchen. In this form, cilantro is an excellent base for tinctures used in inflammatory diseases of the oral cavity and tonsillitis. But her main calling is to complement oriental dishes - lobio, kebabs, kharcho, jangelovhats, dolma. Its specific spicy taste with characteristic notes of bitterness requires careful dosing. But without it, the dishes lose their vibrant oriental flavor. Use for Basics of sauces, soups, sauces, salads, marinades, meat dishes, vegetables, side dishes. Taste Pronounced spicy, with a sharp bitterness Nutrition value on 100 gr. Proteins (g / 100g)… 22,0 Fats (g / 100g)… 5,0 Carbohydrates (g / 100g)… 52,0 Energy value (kcal / 100g)… 540

This royal spice has been known since ancient Egyptian times. Having come from Asia to Europe, and in the 18th century to Russia, this spice was immediately fond of the culinary specialists for its bright spicy aroma and no less excellent taste, which can give a new accent to any dish. Dried and powdered grass is used in the preparation of sandwiches, pastes, salads. But best of all, basil is revealed in tandem with hot dishes, in harmony with the taste of seafood, lamb, vegetables and giving them a special piquancy. It is an integral ingredient of the famous Italian pesto sauce. Use for Use in soups, meat, fish and vegetable dishes, desserts such as panakota, sorbets and ice cream. Taste Spicy aroma with hints of pepper and cloves Nutrition value on 100 gr. Proteins (g / 100g)… 23 Fats (g / 100g)… 4,0 Carbohydrates (g / 100g)… 48 Energy value (kcal / 100g)… 320

A wreath of stalks and branches of dill in the Roman Empire awarded distinguished gladiators. Use for the preparation of salads, appetizers, soups, second lunch dishes. Use for Use for salads, appetizers, soups, main dishes Nutritiona value on 100 gr. Proteins (g / 100g)… 52,0 Fats (g / 100g)… 4,5 Carbohydrates (g / 100g)… 22,0 Energy value (kcal / 100g)… 340

Parsley is the king of vitamins. Thanks to its delicate aroma and sweet taste without a fight, this universal spice has conquered the whole world! Use for salads, appetizers, soups, main dishes Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutritiona value on 100 gr. Proteins (g / 100g)… 52,0 Fats (g / 100g)… 4,5 Carbohydrates (g / 100g)… 22,0 Energy value (kcal / 100g)… 340

Alpine meadows saturated with greenery are significant not only for their mountain pastures. They are rich in a variety of spicy herbs whose heady aroma is in the air. In the European part, in France, the mountain range hides a cozy corner called Provence. It is there that Provencal herbs are considered an integral part of the national cuisine. Use for the preparation of salads, appetizers, soups, second lunch dishes. Ingredients Basil (herbs) dried, marjoram (herbs) dried, rosemary (herbs) dried, sage (herbs) dried, oregano herbs dried, savory (oregano) herbs dried, thyme (herbs) dried, peppermint (herbs) dried. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutritiona value on 100 gr. Proteins (g / 100g)… 20,9 Fats (g / 100g)… 6,5 Carbohydrates (g / 100g)… 15,5 Energy value (kcal / 100g)… 204

Khmeli-suneli are a rather spicy but not very spicy mixture of spices, which in Georgian means “dry spice”. Traditionally, it is used in Georgian cuisine, but now it has gone beyond the borders of Georgia, as well as other countries of the Transcaucasus, to the world market. In Georgian dishes, the properties of khmeli-suneli are fully revealed in satsivi, kharcho and in the manufacture of adjika. But in other cuisines it is used as a seasoning for a variety of dishes from meat, vegetables, seafood, fish and rice. Use for the preparation of salads, appetizers, soups, second lunch dishes. Ingredients Ground coriander, basil, savory, mint, parsley, dried herbs, celery, dried herbs, dill, pickled herbs, ground fenugreek seeds. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutritiona value on 100 gr. Proteins (g / 100g)… 37 Fats (g / 100g)… 4,0 Carbohydrates (g / 100g)… 13,0 Energy value (kcal / 100g)… 240

Spices, along with meat and wine, are an important attribute of Caucasian cuisine. Perhaps no other national cuisine can boast of such an abundance of herbs, spices and spices. Ingredients Dried herbs (cilantro, parsley, celery, basil), savory Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutritiona value on 100 gr. Proteins (g / 100g)… 44 Fats (g / 100g)… 2,5 Carbohydrates (g / 100g)… 8,5 Energy value (kcal / 100g)… 230