Steam Distilled Marjoram Essential Oil Product origin : Egypt Key Specifications/Special Features : Bulk buy or customised packaging Minimum Order Size and Packgaing details : MOQ: 1 MT Packaging: Jerry Can
Botanical Name: Origanum majorana Plant Family: Lamiaceae Method of Extraction: Steam Distilled Plant Part Typically Used: Leaves and Flowers/Buds Color: Clear to Faint Yellow Perfumery Note: Middle Strength of Initial Aroma: Medium CAS Number: 8015-01-8
Steam distillation essential oil
Botanical Name :- Origanum majorana Available form :- Marjoram (Large and Standard Cut) Season :- Available All the year Packing depends on clients preferences for: (1) package material, e.g. jute bags, polypropylene bags, etc., and (2) package weight, e.g. 10 kg, 20 kg, 25 kg, 50 kg, etc.
Product : Marjoram Available Form Leaves or partite or flower partite Green majoram, silver green, black dark grey season :Available all the year Packing : According to the customer request Free of alive or dead insects Or any foreign objects purity 99% used Marjoram Marjoram is used to reduce high fever used against frequent coughing help solve the problems of the gallbladder Eat Marjoram system helps in reducing cholesterol
Marjoram Botanical Name: Marjoram Available Form: Marjoram (Green Green – Green Gray) Large and Standard Cut Season: Available All the Year Packing: In Polypropylene or Paper Bags Weight: 20Kg Net Weight
Product Name: Marjoram Available Form: Standard Cut Crushed Powder Harvest Duration: From May to Dec Availability time: Leaves products could be available after the harvest duration. Products are available in our stores during the whole year
Product Name: Marjoram Available Form: Rubbed Leaves Powder Harvest Duration: From May to Sep Availability time: Leaves products could be available after the harvest duration. Seeds products are available in our stores during the whole year.
Leaves, part or flower Large green, silver green, black (dark grey). Green Giant, 5 MT/20' fcl. FM-free, no moldy or foul odor or strange colours. Free from live or dead insects. Humidity 10% max. Stem max. 10%. Max FM 2%. oil minute. 1.7 max 3.5%. Packing in new PP bags each of about 25 or 50 kg net.
Botanical Name ( Oregano Marjoram ) Available Form: Marjoram Green Green large cut Marjoram Green Grey large cut Marjoram Green Green standard cut Marjoram Green Grey standard cut Marjoram fine cut through 30 Mesh and over 50 Mesh Marjoram pure powder through 50 Mesh Season: Available all the Year Packing: In Polypropylene bags 20 KGS Net weight
Marjoram is producing from our farms in a High Quality , Our products are cultivated and dried according to ISO standard. and using in many fields such as : Aromatic Industries , Food , Pharmaceutical and Oils , Spices and Feed. Packaging Terms : 10 KG, 15 KG, 20 KG :- Paper and Bags. Lowest Quantity : 1x20' FCL. Shipping Terms : FOB. Port : World Wide.
Marjoram is producing from our farms in a High Quality , Our products are cultivated and dried according to ISO standard. and using in many fields such as : Aromatic Industries , Food , Pharmaceutical and Oils , Spices and Feed. Packaging Terms : 10 KG, 15 KG, 20 KG :- Paper and Bags. Lowest Quantity : 1x20' FCL. Shipping Terms : FOB. Port : World Wide.
MARJORAM LEAVES AND SEEDS PACKING: AS PER BUYER REQUIREMENTS NEW CROP ALREADY METAL DETECTED PESTICIDE FREE PREPARED AND PACKED BY MACHINES AND COLOUR SORTING
purity 99% Color. greenish New crop Ash content 7% Stems content 3% moisture 10% Drying Process. sun dried Packaging 20kg P.P bags Origin Egypt
Marjoram leaves , whole or TBC ,bright green colour Purity 99% Packaging as client request. all our shipments analysed and certified by a global inspection company
Leaves, part or flower Large green, silver green, black (dark grey). Green Giant, 5 MT/20' fcl. FM-free, no moldy or foul odor or strange colours. Free from live or dead insects. Humidity 10% max. Stem max. 10%. Max FM 2%. oil minute. 1.7 max 3.5%. Packing in new PP bags each of about 25 or 50 kg net.
Marjoram Herbal 100% natural Bags 30
Specifications of Marjoram for export and import Purity 99% purity Admixing 1% 5% moisture Process of Crop Collected from farms, sun dried or machine dried at 8% humidity. Packing: In Polypropylene bags 20 KGS Net weight Annual production capacity : 400 Ton Storage conditions: Store in a cool dry place at temperature above 20 �° C and relative humidity 75% Shipping Method of Marjoram for export and import 20ft containers (6 Metric Tons) 40ft containers (13 Metric Tons)
Marjoram (/Ë?mÉ?Ë?rdÊ?É?rÉ?m/; Origanum majorana) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram, although this name is also used for other cultivated species of Origanum. Considered a tender perennial (USDA Zones 79),marjoram can sometimes prove hardy even in zone 5. Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as herbes de Provence and za'atar. The flowering leaves and tops of marjoram are steam-distilled to produce an essential oil that is yellowish in color (darkening to brown as it ages). It has many chemical components, some of which are borneol, camphor, and pinene.
Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.
