Turkish Spices Mediterranean Lauris Nobilis Suppliers and Manufacturers

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.

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.

Black cumin is a part of the buttercup family and the seeds are dark, thin, and crescent-shaped when whole. The seeds have been used for many centuries in the Middle East, the Mediterranean and India. Today, black cumin seeds are used as a seasoning spice in different cuisines across the world due to their nutty flavor. Besides their culinary uses, black cumin seeds also have a wealth of important health benefits and are one of the most cherished medicinal seeds in history. The seeds of the black cumin plant contain over 100 chemical compounds, including some yet to be identified. In addition to what is believed to be the primary active ingredient, crystalline nigellone, black cumin seeds contain: thymoquinone, beta sitosterol, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, protein, vitamin B1, vitamin B2, vitamin B3, folic acid, calcium, iron, copper, zinc, and phosphorous.

Shubhlaxmi Industries is a manufacturer and exporter of top grade Bay Leaves. They are sold as dried whole leaf. We have a selection of quality Bay leaves packed under hygienic condition. The aroma of Bay leaves spread upon opening the pack and satiates the end user. The botanical name of Bay leaf is Laurus nobilis and it belongs to Lauraceae Family. They are elliptical in shape with one end pointed. The upper surface is olive green in color and has a shine. The lower surface is dull olive to brown in color. It has soft aroma and they are bitter in taste. Bay leaves are native to Mediterranean region and grow in Europe and California. Bay leaves are commonly known as Tej Patta in India. Bay leaves in Indian cuisines are mostly used in tempering. They are mainly used for adding flavor and aroma to pulao or curry. Crushed Bay leaves are used in making Biryani Masala. They impart even more delicate aroma to delicacies. Bay leaves are often used in flavoring soups and stews in Mediterranean cuisines. Bay leaves have some medical properties. They are useful in treating high blood sugar, migraine and headache, bacterial and fungal infection. They have anti inflammatory and anti oxidant properties. Specification HS Code ; 09109990 Color : Greenish,greenish Yellow Type : 98%/99% Machine Clean & Sortex Shape : Eliptical Moisture : 13% Max Length : 2.5-7.5cm Width : 1.6-2.5cm Volatile Oil : 1.5%max Ash : 4% Max Acid Insoluble Ash : 0.8%max Origin : Arunachalpradesh/sikkim Packing : 5/10/25/50 Kg Net Pp. & Brand Packing Quality Assurance : Geo-chem Loading Capacity : 7mt In 20'fcl

Fenugreek, being botanically called as Trigonella foenum-graecum is also known as “Methi” in Hindi. Fenugreek is an edible seed and hence its isolated gum is the latest addition to the list of galactomannan gums. Fenugreek is an annual crop, mainly cultivated in India. Fenugreek gums was not used in industries till 1990 but after that fenugreek had dual use by removing the spice and other components and separate the unique galactomannan which is also known as fenugreek gum powder to be used in the industries. Currently fenugreek gum is having high demand as it is having considerable amount of applications in industries. Fenugreek being an annual legume plant is native to the Mediterranean region but is also grown in Middle East, Asia and Africa. India is an important exporter of Fenugreek seeds. Moreover, in India fenugreek is used as a spice as well as in medicines also. Applications of Fenugreek Gum Powder: Due to the presence of galactomannan in high proportion as the major component, in fenugreek gum powder, it has the quality of controlling blood sugar and blood lipid. So, it is considered very good for obesity and diabetic patients. Fenugreek gum powder also helps in reducing cholesterol, hypertension and chance of heart attack. Fenugreek gum powder also has the distinctive properties due to which the level of sugar in the blood can be lowered. Due to so many medicinal properties, fenugreek gum powder is used in tablet and capsules. It is also used in weight control formulation and other diet food.

Eic For Export Is One Of The Leading Producers & Exporters In Egypt Of Herbs, Spices, Seeds, And Others. PRODUCT NAME: LAURUS NOBILIS Family: Lauraceae Botanical name: Laurus nobilis. Packing: 20 kg bags / 5 kg carton box Cultivation: Common HS Code: 091099 BACK TO NATURE WITH EIC FOR EXPORT & CONTACT THE EXPERTS.

Bay Leave / Bay Laurel Laurus Nobilis / Bay Leaf Bay Leaf / Laurus Nobilis / Nobilis Laurus / Bay Leaf Leaves Bay Leaf (Leaves of laurel) Family: Lauraceae Botanical name: Laurus nobilis. Origin: Egypt Packing: 20 kg bags or 5 kg carton box Cultivation: Common HS Code: 0910990000 What are the uses of Bay leaf in food? 1) Laurel plant is one of the most common herbs in the kitchens of the Mediterranean region. 2) In Italy, they use the aromatic property of laurel leaves to make their special Italian pasta sauces. 3) Due to the distinctive flavor of Bay leaves, they may be used to cook any kind of food. 4) To drink a unique soup you can use ground laurel leaves. It grants a special taste for soups. Did the Ancient Egyptians know & use Bay leaf Leaves (Laurus leaves)? 1) Ancient Egyptians used the Bay leaf as a symbol of victory and pride, they also used it as a crown for heroes and poets. 2) They squeezed the aromatic fruits of Bay leaf to get a special oil known as laurel oil. 3) They used the bay leaves (Laurus leaves) oil for sores and wounds. 4) They used the bay leaves (Laurus leaves) oil as a pomade for headaches.

Bay Leave / Bay Laurel Laurus Nobilis / Bay Leaf Bay Leaf Bay Leaf (Leaves of laurel) Family: Lauraceae Botanical name: Laurus nobilis. Origin: Egypt Packing: 20 kg bags or 5 kg carton box Cultivation: Common HS Code: 0910990000 What are the uses of Bay leaf in food? 1) Laurel plant is one of the most common herbs in the kitchens of the Mediterranean region. 2) In Italy, they use the aromatic property of laurel leaves to make their special Italian pasta sauces. 3) Due to the distinctive flavor of Bay leaves, they may be used to cook any kind of food. 4) To drink a unique soup you can use ground laurel leaves. It grants a special taste for soups. Did the Ancient Egyptians know & use Bay leaf Leaves (Laurus leaves)? 1) Ancient Egyptians used the Bay leaf as a symbol of victory and pride, they also used it as a crown for heroes and poets. 2) They squeezed the aromatic fruits of Bay leaf to get a special oil known as laurel oil. 3) They used the bay leaves (Laurus leaves) oil for sores and wounds. 4) They used the bay leaves (Laurus leaves) oil as a pomade for headaches.

Bay Leave / Bay Laurel Laurus Nobilis Bay Leaf (Leaves of laurel) Family: Lauraceae Botanical name: Laurus nobilis. Origin: Egypt Packing: 20 kg bags or 5 kg carton box Cultivation: Common HS Code: 0910990000 What are the uses of Bay leaf in food? 1) Laurel plant is one of the most common herbs in the kitchens of the Mediterranean region. 2) In Italy, they use the aromatic property of laurel leaves to make their special Italian pasta sauces. 3) Due to the distinctive flavor of Bay leaves, they may be used to cook any kind of food. 4) To drink a unique soup you can use ground laurel leaves. It grants a special taste for soups. Did the Ancient Egyptians know & use Bay leaf Leaves (Laurus leaves)? 1) Ancient Egyptians used the Bay leaf as a symbol of victory and pride, they also used it as a crown for heroes and poets. 2) They squeezed the aromatic fruits of Bay leaf to get a special oil known as laurel oil. 3) They used the bay leaves (Laurus leaves) oil for sores and wounds. 4) They used the bay leaves (Laurus leaves) oil as a pomade for headaches.

Bay Leave Bay Leaf (Leaves of laurel) Family: Lauraceae Botanical name: Laurus nobilis. Origin: Egypt Packing: 20 kg bags or 5 kg carton box Cultivation: Common HS Code: 0910990000 What are the uses of Bay leaf in food? 1) Laurel plant is one of the most common herbs in the kitchens of the Mediterranean region. 2) In Italy, they use the aromatic property of laurel leaves to make their special Italian pasta sauces. 3) Due to the distinctive flavor of Bay leaves, they may be used to cook any kind of food. 4) To drink a unique soup you can use ground laurel leaves. It grants a special taste for soups. Did the Ancient Egyptians knows & use Bay leaf Leaves (Laurus leaves)? 1) Ancient Egyptians used the Bay leaf as a symbol of victory and pride, they also used it as a crown for heroes and poets. 2) They squeezed the aromatic fruits of Bay leaf to get special oil known as laurel oil. 3) They used the bay leaves (Laurus leaves) oil for sores and wounds. 4) They used the bay leaves (Laurus leaves) oil as a pomade for headaches.

Bay Leaf (Leaves of laurel) Family: Lauraceae Botanical name: Laurus nobilis. Origin: Egypt Packing: 20 kg bags or 5 kg carton box Cultivation: Common HS Code: 0910990000 What are the uses of Bay leaf in food? 1) Laurel plant is one of the most common herbs in the kitchens of the Mediterranean region. 2) In Italy, they use the aromatic property of laurel leaves to make their special Italian pasta sauces. 3) Due to the distinctive flavor of Bay leaves, they may be used to cook any kind of food. 4) To drink a unique soup you can use ground laurel leaves. It grants a special taste for soups. Did the Ancient Egyptians knows & use Bay leaf Leaves (Laurus leaves)? 1) Ancient Egyptians used the Bay leaf as a symbol of victory and pride, they also used it as a crown for heroes and poets. 2) They squeezed the aromatic fruits of Bay leaf to get special oil known as laurel oil. 3) They used the bay leaves (Laurus leaves) oil for sores and wounds. 4) They used the bay leaves (Laurus leaves) oil as a pomade for headaches.

Product name: Cumin Seeds Cumin Seed Family: Apiaceae Botanical name: Cumin Cyminum HS Code: 090931 Origin: Egypt Packing: 25 kg bags Cultivation: Common History of Cumin: Cumin has been used since antiquity. Cumin was discovered in the stages of the modern Kingdom in ancient Egyptian archaeological locations. Cumin was used as a spice and preservative in the embalming of ancient Egyptian civilization. Cumin and Ancient Egypt: All spices were used in ancient Egypt and throughout the ages. The ancient Egyptians would get spices like cumin, cilantro, and cinnamon from the east. Peppers arrived late in ancient Egypt through the Greeks. But salt was present and available to keep meat in the air against decay. Cumin was used in mummification operations in ancient Egypt. It is a powerful antimicrobial and helps to keep meat against damage. Cumin is used extensively with different spices because it gives a strong and effective flavor. Ancient Egyptians used cumin to practice religious rituals not only for cooking purposes because their native habitat was the Mediterranean Sea and the Nile Valley in Upper Egypt. FOR MORE INFO PLS CONTACT US NOW (24/7)

Cumin Seed Family: Apiaceae Botanical name: Cumin Cyminum HS Code: 0909310000 Origin: Egypt Packing: 25 kg bags Cultivation: Common Amazing facts about Cumin seeds & ancient Egypt! 1) All spices were used in ancient Egypt and throughout the ages. The ancient Egyptians would get spices like cumin plants, cilantro, and cinnamon from the east. Peppers arrived late in ancient Egypt through the Greeks. But salt was present and available to keep the meat in the air against decay. 2) Cumin seeds / Cumin plant was used in mummification operations in ancient Egypt. It is a powerful antimicrobial and helps to keep meat against damage. Cumin is used extensively with different spices because it gives a strong and effective flavor. 3) Ancient Egyptians used cumin plants to practice religious rituals not only for cooking purposes because their native habitat was the Mediterranean Sea and the Nile Valley in Upper Egypt. 4) Cumin is a tonic for the blood and increases the proportion of blood in the body. When mixing cumin with honey is used to calm a severe cough. Apply with a binder to relieve severe joint pain. The seeds are used to make a combination of turmeric and coriander during cooking.

Product name: Rosemary Spice Family: Lamiaceae Botanical name: Rosmarinus officinalis Origin: Egypt Hs Code: 121190 Packing: 20 kg pp bags Common cultivation Introduction about rosemary: Rosemary "Rosmarinus officinalis" is a long-lasting, woody, scented herb. It is a small tree which is always green. Its leaves look like the hemlock needles. It has purple, blue, white, or pink flowers. The Mediterranean region was the origin of rosemary. Rosemary can bear dryness. It can live without water for long periods. Rosemary belongs to the genus of Lamiaceae family. The word Rosemary is derived from the Latin origin of "dew" (ros) and "sea" (marinus) or "sea dew, Arabic name CONTACT US NOW FOR ORDERS (24/7) NO BROKERS PLS

Product name: Faba Beans Botanical name: Vicia Faba L. Family name: Fabaceae Origin: Egypt Packing: 25 kg bags HS Code: 071350 Description: Vicia faba has many nutritious seeds and pods. Millions of people around the world are eating it. Vicia faba which is also known as faba bean or broad bean, is back to the legume family, Leguminosae (also known as Fabaceae) that is rich with protein because it can fix nitrogen from the air through a symbiotic relationship with bacteria housed in root nodules. Vicia faba is a rigidly upstanding plant whereas its tall is 0.5-1.8m, with a strong rod of a square cross-section. The leaf's color is distinct glaucous grey-green and varies between 10-25 cm long Culinary uses: Fava bean was the main dish for old Mediterranean civilizations, especially for the Romans and Ancient Greeks. in China, Malaysia, Colombia, Peru (habas saladas), Guatemala (habas), Mexico (habas con chile), Gilan (North of Iran), and Thailand (where their name means "open-mouth nut") they fry the beans till the skin becomes open ten put salt and/ or spice and it is considered there as a savory, crunchy snack The fava bean is known in some Arab countries as ful medames and they eat it as breakfast Fava beans are major in Latin American dishes, also in central Mexico; mashed fava beans are known as filling for many corn flour-based antojito snacks such as tlacoyos. In Colombia, it is used in vegetable soups. Many Latin countries consider dried and salted fava beans a snack In Egypt, Fava beans (Arabic: �?�?�?â?? â??f�«l pronounced [fu�?l]) are a famous food and traditional dish in the Egyptian diet whether for the rich or poor. They cook them in different ways may be shelled and then dried, they buy it dry and then cook it after adding water to it in very low for several heat hours, etc. After that, it is served with bread as breakfast after adding some spices like salt, cumin, and oil to mashed cooked beans it is called ful medames. Not only do the Egyptians eat Fava Beans but also they use them as an important ingredient of Falafel. The ancient Egyptian beans Beans have good smell flowers from which they extract fragrance, they are used drenched as a treatment for Beans have been found in a tomb in the era of the twelfth Dynasty (2000-1788) BC They also used it as dressing for the knee to kill the pain, Also, they used it as creme for glands. CONTACT THE SPECIALIST NOW 24/7 NO BROKERS PLS

Price - Rs 200/ Kilogram Product Specification Pack Type Standard Brand Preference NT Minimum Order Quantity 1 Kilogram Product Description Description : Bay leaf is the oldest herbs or spice and is a native of Asia Minor. Also known by name of 'Sweet bay', 'bay laurel', 'Noble laurel' & 'True laurel', its leaves have aromatic odor & are bitter and spicy. Mixing well with oils like cedarwood & coriander, it finds extensive use as a constituent in men's soaps, colognes, cosmetics & hair tonics. Detail : Indian Name : Sweetbay, Mediterranean bay, laurel, tej patta Botonical Name :Pimento Racemosa Additional Information Item Code HO07 Delivery Time 3-5 Days Port Of Dispatch Jhansi Production Capacity Any Packaging Details As Per Client Requirement Payment Terms L/C (Letter of Credit)/T/T (Bank Transfer)/Other

Coriander, also known as cilantro or Chinese parsley, is a widely used spice native to the Mediterranean. Coriander plants are entirely edible, but their leaves and their seeds are most commonly used as herbs and spices.

Bay leaves are aromatic leaves used as a seasoning in cooking. They come from the bay laurel tree (Laurus nobilis) and are used to impart a subtle, herbal flavor to dishes. They are typically used whole and removed before serving, as their tough texture is not ideal for consumption.�  Specifications:�  Appearance: Dried, whole leaves; green to brownish-green in color�  Size: Typically 2-4 inches long�  Flavor Profile: Subtle, herbal, and slightly bitter with a hint of woodiness�  Aroma: Strong and aromatic with a slightly spicy and earthy fragrance�  Moisture Content: Very low, usually less than 10% to ensure preservation and flavor retention�  Purity: Free from foreign matter, dust, or contaminants Shelf Life: Typically 1-2 years if stored in a cool, dry place away from sunlight - Shipping�  At Aleafia Impex, we offer reliable and efficient shipping services both pan India and worldwide to ensure your products reach you in perfect condition. Domestic Shipping: For deliveries within India, we have partnered with trusted courier services like Xpressbees, Delhivery.com, and DTDC. Additionally, we use transport services such as VRL and TCI Express to cater to your specific needs. International Shipping: For our international customers, we have established accounts with leading courier companies like FedEx, DHL, Aramex, and Arihant Courier. This allows us to provide you with the best rates and ensure timely delivery of your orders. Rest assured, no matter where you are, Aleafia Impex is committed to delivering the finest quality products right to your doorstep. - Packaging�  At Aleafia Impex, we understand the importance of packaging in preserving the quality and freshness of our products. We offer customized packaging solutions tailored to meet the unique requirements of our buyers. Our services include: Branding: Enhance your brand visibility with our customized branding options. â?? Stand-Up Pouches: Convenient and attractive packaging for a variety of products. â?? Environment-Friendly Packaging: Sustainable packaging options to reduce environmental impact. Vacuum Packs: Ideal for maintaining the freshness and extending the shelf life of products. Tins and Boxes: Durable and stylish packaging for premium presentation. No matter your packaging needs, Aleafia Impex is committed to providing the perfect solution to meet your specifications. - Certificates�  At Aleafia Impex, we prioritize quality and safety in all our products. Our spices are certified to meet the highest standards required for international trade. Our certifications include: FSSAI (Food Safety and Standards Authority of India)�  GMP (Good Manufacturing Practice)�  GMO (Genetically Modified Organism)�  ISO (International Organization for Standardization)�  Spice Board of India�  Halal Certification These certifications ensure that our products meet the diverse regulatory requirements of countries around t