Find sellers of organic Herbs, spices & condiments
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Offer N°
Category
Certification
Product
Description : Sun Dried Black Botija Pitted Olives
Herbs, spices & condiments
California Certified Organic Farmers (ccof)
Other herbs, spices & condiments
Description : NON-TRADITIONAL BLEND OF HERBS AND SPICES FOR TASTE ENHANCEMENT.
Description : At the moment we can offer 12 Mts of fresh ginger and other ground spices and also processed spices from India. All our products are certified by SKAL Netherlands.
Description : We want to act as agents in contract farming for Importers in the area of medicinal plants and all other raw material and want to act as sourcing agents for Organic textiles from India.
Description : We want to act as agents in contract farming for Importers in the area of medicinal plants and all other raw material and want to act as sourcing agents for Organic textiles from India.
Description : We want to act as agents in contract farming for Importers in the area of medicinal plants and all other raw material and want to act as sourcing agents for Organic textiles from India.
Description : We want to act as agents in contract farming for Importers in the area of medicinal plants and all other raw material and want to act as sourcing agents for Organic textiles from India.
Description : We want to act as agents in contract farming for Importers in the area of medicinal plants and all other raw material and want to act as sourcing agents for Organic textiles from India.
Description : We want to act as agents in contract farming for Importers in the area of medicinal plants and all other raw material and want to act as sourcing agents for Organic textiles from India.
Description : We want to act as agents in contract farming for Importers in the area of medicinal plants and all other raw material and want to act as sourcing agents for Organic textiles from India.
Description : We want to act as agents in contract farming for Importers in the area of medicinal plants and all other raw material and want to act as sourcing agents for Organic textiles from India.
Description : All kind of Culinery Fresh and Dried Herbs
Chives-Allium Schoenoprasum
Basil-Ocimum Basilicum
Sage-Salvia
Thyme-Thymus Capitatus
Mint-Mentha Longifolia
Terragon-Artemisia Darancocula
Chervil-Anthriscus Cerefolium
Parsley-Petroselinum Crispum
Coriander-Coriandrum Sativum
Rosemary-Rosemary
Marjoram-Majorana Hortensis
Dill-Anethum Graveolens
Chives-Allium Schoenoprasum
Basil-Ocimum Basilicum
Sage-Salvia
Thyme-Thymus Capitatus
Mint-Mentha Longifolia
Terragon-Artemisia Darancocula
Chervil-Anthriscus Cerefolium
Parsley-Petroselinum Crispum
Coriander-Coriandrum Sativum
Rosemary-Rosemary
Marjoram-Majorana Hortensis
Dill-Anethum Graveolens
Herbs, spices & condiments
Washington State Department Of Agriculture
Other herbs, spices & condiments
Description : Vanilla’s Description.
Quality Quantity (Kgs.) Size(Inches)
Top-Quality 24 8 - 9
Organic 163 8 - 9
Mexico 1 1420 6 - 7
Mexico 2 313 5
Mexico 3 534 4 - 8
Benefited Vanilla in sheath.
Top-quality: Bigger beans, extra thick, dark coffee color, sweet smell and flavor, 8 and 9 inches long.
Mexico 1: Same characteristics as TOP QUALITY but 6 and 7 inches long, with 22 - 23% humidity.
Mexico 2: Five inches long, thin and 20% of humidity.
Mexico 3: Different measures, the sheaths or some capsules are open.
Organic Vanilla.
The caracteristicas of flavor and fragrance of the Vanilla of Papantla are determined by natural factors as the altitude and the climate, since the produccion of the fruit of the Vanilla of Papantla is obtained in zones that this by underneath of the 300 meters above sea level and that its annual average temperature is from 23 to 25 grades centigrados. The climatic factor that characterizes the zone of produccion that permit the flavor of the Vanilla of Papantla, is the presence of the north winds that consist of fronts frios that enter to the region originating from the northeast or north. Likewise, the human factor influences directly in the caracteristicas of quality and that promotes the format0ion of aromatics components, this by means of the process of benefited by the employment of the oven calorify; the benefited of the vanilla has the purpose of induce the formation of vanilla and other substances by means of reactions enzimaticas and to reduce the content of humidity in the fruit.
The process of benefited understands the following operations:
1.-Despezonado
2.-classification by degree of maturity
3.-baked to 60°C for 36 hours
4.-sunny and sweated from 11 to 25 days
5.-classification by degree of humidity
6.-deposit during 45 days,
7.-divided (classification by size) and hitch.
The benefited of the vanilla has the purpose of induce the formation of vanillina and other substances through several reactions and to reduce the content of humidity in the fruit.
Quality Quantity (Kgs.) Size(Inches)
Top-Quality 24 8 - 9
Organic 163 8 - 9
Mexico 1 1420 6 - 7
Mexico 2 313 5
Mexico 3 534 4 - 8
Benefited Vanilla in sheath.
Top-quality: Bigger beans, extra thick, dark coffee color, sweet smell and flavor, 8 and 9 inches long.
Mexico 1: Same characteristics as TOP QUALITY but 6 and 7 inches long, with 22 - 23% humidity.
Mexico 2: Five inches long, thin and 20% of humidity.
Mexico 3: Different measures, the sheaths or some capsules are open.
Organic Vanilla.
The caracteristicas of flavor and fragrance of the Vanilla of Papantla are determined by natural factors as the altitude and the climate, since the produccion of the fruit of the Vanilla of Papantla is obtained in zones that this by underneath of the 300 meters above sea level and that its annual average temperature is from 23 to 25 grades centigrados. The climatic factor that characterizes the zone of produccion that permit the flavor of the Vanilla of Papantla, is the presence of the north winds that consist of fronts frios that enter to the region originating from the northeast or north. Likewise, the human factor influences directly in the caracteristicas of quality and that promotes the format0ion of aromatics components, this by means of the process of benefited by the employment of the oven calorify; the benefited of the vanilla has the purpose of induce the formation of vanilla and other substances by means of reactions enzimaticas and to reduce the content of humidity in the fruit.
The process of benefited understands the following operations:
1.-Despezonado
2.-classification by degree of maturity
3.-baked to 60°C for 36 hours
4.-sunny and sweated from 11 to 25 days
5.-classification by degree of humidity
6.-deposit during 45 days,
7.-divided (classification by size) and hitch.
The benefited of the vanilla has the purpose of induce the formation of vanillina and other substances through several reactions and to reduce the content of humidity in the fruit.
Description : Engaged in activity of Production of Oragnic Turmeric,certfied by INCOCERT.
Description : MCJ Marketing distributes a healthy commercial-quality Potassium Chloride salt blend featuring its proprietary Patented formulation. The formulation naturally neutralizes the off-flavors of Potassium Chloride salt. This makes the salt blend ideal in the elimination or reduction of sodium in prepared and packaged foods, soups, sauces and gravies, cooking and table usage.
This natural formula, removes the metallic, bitter taste of Potassium Chloride, while maintaining a similar taste to sodium-based salt. Thus this blend will give the food industry a huge advantage in making their products healthier.
Health officials everywhere have urged the reduction, or elimination, of sodium in the diet since it has been identified as a significant risk factor in developing high blood pressure and subsequent heart disease.
Please feel free to contact the undersigned should you require a quotation or have any technical enquiries if you wish to incorporate this with your food processes / manufacturing. Thank you.
This natural formula, removes the metallic, bitter taste of Potassium Chloride, while maintaining a similar taste to sodium-based salt. Thus this blend will give the food industry a huge advantage in making their products healthier.
Health officials everywhere have urged the reduction, or elimination, of sodium in the diet since it has been identified as a significant risk factor in developing high blood pressure and subsequent heart disease.
Please feel free to contact the undersigned should you require a quotation or have any technical enquiries if you wish to incorporate this with your food processes / manufacturing. Thank you.
