Natural Himalayan Oregano Herb Oregano is a herb from the mint, or Lamiaceae family. People have used it for thousands of years to add flavor to dishes and to treat health conditions. Grown Exclusively in the Himalayas, India, full of aroma and taste.
Oregano
Oregano
Oregano
We KAPADIYA EXPO COMPANY are produce on contract Organic and Conventional Oregano flakes. Our Oregano flakes are as per international standers of American, European and Asian countries. we produce dried oregano leaves, Oregano flakes & oregano powder. We also produce small customized packing for national and international customer brand with logo and products description. We can provide finest quality Oregano Flakes as per customer need with 100% pure & clean. We also produce customized packing and sterilization process like ETO, Gamma and Steam sterilization, we make customized labeling and OEM packing for his ready to resale. Oregano Flakes is an herb composed of the fresh or dried leaves of the oregano plant. The plant has tiny leaves that lend a pungent aroma and strong flavour to a variety of savoury foods. Some of the most common uses of oregano include tomato-centric recipes, like pizza and pasta sauce, as well as olive oil-based dishes. Oregano is commonly combined with olive oil to create flavourful oregano oil, Italian vinaigrettes and marinades for lamb, chicken, and beef dishes. Oregano Seasoning is A versatile blend of dried herbs & spices widely used in Continental Dishes, especially In Sandwiches, Pizzas, Garlic Bread, Salad & Other Italian and Mexican Dishes. It can also be used as Pasta Seasonings or Pizza Seasonings and in your homemade sauce that you cherish so much
Oregano Seasoning
Rubbed dried oregano leaves - Color: muted green color with hints of gray or brown - Packing: In 25kgs PP bag; 14Mts per container 40 HQ ; or as buyer's request. - Payment: T/T, L/C - Delivery: 7 - 10 Days after signed Sales Contract - Origin: Vietnam
Botanical Name - Origanum vulgare Category - Aromatic/Medicinal Form - Dry Part Used - Leaves, Flower top General Information - Oregano (Origanum vulgare) is an aromatic herb belonging tothe Lamiaceae family, and commonly occurs throughout Asia,Europe, and northern Africa. In folk medicine, O. vulgare is usedto treat respiratory disorders, dyspepsia, painful menstruation,rheumatoid arthritis, scrofulosis and urinary tract disorders. It isalso used as a culinary herb in gastronomy.3Previous studiesreported the potential of oregano essential oil to preserve food,such as fresh chicken breast meat, swordfish and octopus. Phytochemicals - Various chemicals found such as Phosphate buffer, trichloroacetic acid, ferric chloride, ascorbicacid, and 2,4,6-tris(2-pyridyl)-s-triazine (TPTZ) were purchasedfrom Fluka (Buchs, Germany); Folin Ciocalteu reagent, gallic acid,-diphenyl- picrylhydrazyl (DPPH), potassium hexacyanofer-rate(III), and dimethylsulfoxide, ferrous sulfate, sodium acetate, tryptic soy agar, andplate count agar, sodium car-bonate and butylated hydroxytoluene (BHT), sodium sulfate anhydrous.
Botanical Name - Origanum vulgare Category - Aromatic/Medicinal Form - Dry Part Used - Leaves, Flower top General Information - Oregano (Origanum vulgare) is an aromatic herb belonging tothe Lamiaceae family, and commonly occurs throughout Asia,Europe, and northern Africa. In folk medicine, O. vulgare is usedto treat respiratory disorders, dyspepsia, painful menstruation,rheumatoid arthritis, scrofulosis and urinary tract disorders. It isalso used as a culinary herb in gastronomy.3Previous studiesreported the potential of oregano essential oil to preserve food,such as fresh chicken breast meat, sword�sh and octopus. Phytochemicals - Various chemicals found such as Phosphate buffer, trichloroacetic acid, ferric chloride, ascorbicacid, and 2,4,6-tris(2-pyridyl)-s-triazine (TPTZ) were purchasedfrom Fluka (Buchs, Germany); Folin Ciocalteu reagent, gallic acid,-diphenyl-picrylhydrazyl (DPPH), potassium hexacyanofer-rate(III), and dimethylsulfoxide, ferrous sulfate, sodium acetate, tryptic soy agar, andplate count agar, sodium car-bonate and butylated hydroxytoluene (BHT), sodium sulfate anhydrous.
Dried and fresh oregano leaves, natural soaps
Payment Terms : Advance/LC Minimum order required: 3 tons Country of origin : India
Oregano
Grade : (a) High Quality Packing Type: Pp Bags (25kg & 50kgs ), Jute Bag (25kg & 50kg) or Customizable Processed Style: Fresh Cultivation Type: Conventional Incoterms : FOB Chennai/Tuticorin or CIF Minimum Order Quantity: 1MT Transport Temp: 8-10 Degrees C Supply Capacity: 2000mts/month
A Grade, High Quality, Fresh oregano is a great antibacterial agent. It has phytonutrients (thymol and carvacrol), which fight infections such as staph. It's loaded with antioxidants that help prevent cell damage, and it's an excellent source of fiber, manganese, iron, vitamin E, tryptophan and calcium.
Oregano
Hindi Name : Dried Ajwain Leaves
SIZE - 500GM UPC 10 PCS TOTAL KGS IN A CTN - (500 X10)/1000 = 5KGS
Oregano
Oregano is an herb composed of the fresh or dried leaves of the oregano plant. The plant has tiny leaves that lend a pungent aroma and strong flavor to a variety of savory foods. When in bloom, the plant sports pink or purple flowers, which are also edible. As an herb, it is gluten-free and suitable for vegan and paleo diets.
Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.
