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Premium dried herbs carefully processed for shelf stability, aroma retention, and reliable batch consistency for international markets.
Our dried herbs are selected from the same high-quality cultivars in our fresh catalogue, then gently processed to preserve essential oils, color, and flavor. Each lot is handled under strict quality and traceability controls to meet market requirements across EU and Middle East destinations.
All varieties available in export-ready formats
Sweet, peppery, and aromatic dried leaves for sauces, seasoning mixes, and Mediterranean recipes.
Nutritional Components: Vitamin K, vitamin A, calcium, iron, and natural antioxidants (polyphenols).
Benefits: Supports immunity, contributes antioxidant protection, and adds flavor with less salt.
Where Used: Pasta sauces, pizza blends, soups, marinades, and tomato-based dishes.
Directions for Use: Add 1/2 to 1 tsp during cooking; for dry rubs, mix with garlic, pepper, and olive oil.
Woody, pine-like herb with strong aroma ideal for hearty meals and savory preparations.
Nutritional Components: Manganese, iron, calcium, fiber, and essential oils such as rosmarinic compounds.
Benefits: Provides antioxidant support, helps deepen flavor in low-sodium recipes, and pairs well with fats.
Where Used: Roasted meats, potatoes, focaccia, infused oils, and grill marinades.
Directions for Use: Use 1/4 to 1/2 tsp for stews or rubs; crush lightly before adding to release aroma.
Cooling dried mint leaves with refreshing notes suitable for beverages and savory blends.
Nutritional Components: Vitamin A, folate, iron, and aromatic menthol-rich volatile oils.
Benefits: Traditionally used for digestive comfort and freshness in hot and cold preparations.
Where Used: Herbal teas, yogurt sauces, chutneys, spice mixes, and infused drinks.
Directions for Use: Steep 1 tsp in hot water for 5-7 minutes or sprinkle over salads and dips before serving.
Earthy and warm thyme for robust flavor in soups, stews, and all-purpose seasoning blends.
Nutritional Components: Vitamin C, vitamin A, manganese, fiber, and natural thymol compounds.
Benefits: Offers antioxidant and aromatic compounds that enhance flavor complexity in cooked dishes.
Where Used: Soups, stews, braises, roasted vegetables, and poultry seasoning.
Directions for Use: Add 1/2 tsp early in cooking to allow full infusion, especially in broths and sauces.
Bold Mediterranean oregano with pungent flavor for sauces, grills, and ready seasoning mixes.
Nutritional Components: Vitamin K, manganese, iron, fiber, and phenolic antioxidants.
Benefits: Adds strong flavor intensity, supports reduced sodium formulations, and contributes antioxidants.
Where Used: Pizza, pasta sauces, grilled meats, Greek dishes, and vinaigrettes.
Directions for Use: Rub 1/2 tsp between fingers and add during mid-cooking for better flavor release.
Mild, clean herb that brightens dishes and supports visual appeal in finished meals.
Nutritional Components: Vitamin K, vitamin C, folate, iron, and chlorophyll-rich plant compounds.
Benefits: Adds fresh herbal character and micronutrients without overpowering the recipe profile.
Where Used: Soups, salad dressings, sauces, dips, rice dishes, and garnishes.
Directions for Use: Use 1/2 to 1 tsp near the end of cooking or as a final garnish before plating.
Delicate onion-like herb for gentle savory lift in quick meals and finishing applications.
Nutritional Components: Vitamin K, vitamin C, folate, potassium, and sulfur-containing phytonutrients.
Benefits: Delivers mild allium flavor without sharp pungency and supports lower-salt seasoning.
Where Used: Egg dishes, mashed potatoes, cream cheese spreads, soups, and savory toppings.
Directions for Use: Sprinkle 1/2 tsp into warm dishes just before serving to preserve color and aroma.
Elegant herb with subtle anise profile for premium sauces and refined savory blends.
Nutritional Components: Manganese, iron, potassium, and aromatic essential oils.
Benefits: Enhances flavor depth in cream sauces and lean proteins with minimal dosage.
Where Used: Chicken dishes, fish preparations, egg recipes, and classic French-style sauces.
Directions for Use: Add 1/4 to 1/2 tsp near the final stage of cooking for balanced aroma.
Light and tangy dill with gentle sweetness for fish, dips, and pickling formulas.
Nutritional Components: Calcium, manganese, iron, fiber, and natural flavonoids.
Benefits: Supports aromatic freshness and gives delicate herbal notes in creamy dishes.
Where Used: Seafood seasoning, pickles, yogurt dips, potato salads, and dressings.
Directions for Use: Use 1/2 tsp in dressings or sprinkle into warm sauces 2-3 minutes before serving.
Citrusy herbal leaf profile ideal for spice blends, curry applications, and snack seasonings.
Nutritional Components: Vitamin K, vitamin A, potassium, fiber, and antioxidant polyphenols.
Benefits: Adds bright aroma, contributes antioxidants, and rounds off savory spice profiles.
Where Used: Curries, chutneys, sauces, rice dishes, spice mixes, and savory snacks.
Directions for Use: Add 1/2 tsp during the final simmer or as a finishing sprinkle after cooking.
Warm, earthy herb with a slightly peppery profile for rich savory and roast-focused dishes.
Nutritional Components: Vitamin K, calcium, magnesium, and volatile aromatic compounds.
Benefits: Adds deep savory notes and enhances flavor in meat and fat-based preparations.
Where Used: Stuffing blends, sausage mixes, brown butter sauces, and roast meats.
Directions for Use: Use 1/4 to 1/2 tsp; bloom in warm oil or butter before adding to recipes.
Delicate sweet-herbal notes with gentle warmth for light soups, vegetables, and seasoning blends.
Nutritional Components: Iron, calcium, vitamin K, fiber, and antioxidant plant compounds.
Benefits: Provides mild flavor layering and balances stronger spices in compound blends.
Where Used: Legume dishes, vegetable stews, clear soups, and Mediterranean seasoning mixes.
Directions for Use: Add 1/2 tsp in the last 10 minutes of cooking to preserve its delicate aroma.
Talk to us for specification sheets, packaging options, and shipment timelines tailored to your requirements.
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