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Culinary Herbs

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Culinary Herbs on CD ROM

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Culinary herbs include herbs used for flavours, preservatives and colour enhancers in food preparation, and food products.
Important Culinary Herbs :
Anise, Basil, Bay Leaves, Chervil, Chives, Coriander , cilantro, Curry Leaves, Dill, Fennel, Fenugreek, Kaffir limes leaves, Lemongrass, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Saffron, Savory, Sorrel Tarragon, Thyme  - Sold as fresh, dried, dehydrated, chopped, minced, ground , powdered, the paste, bottled, freeze-dried, and frozen  canned forms.
Edible Flowers

These Edible flowers are used by some  chefs as garnishes, in salads and desserts, and for drink and candy adornment : Nasturtium, Marigold, Pansy, Violet, Rose, Dianthus, Tulip, Daylily Squash blossom, Calendula, Chrysanthemum, Borage, Bachelor button Chive flowers, Viola, Lavender, Bee balm, Hibiscus.

World Trade
The majority of dried culinary herbs on the market are imported from third world countries and eastern Europe. Main producing countries are as Egypt, Turkey, Greece, Morocco, Israel and China. Herbs should appear fresh and green: no yellowing, decay, insect or mechanical damage. Leaves should be uniform in size. Flavor and aroma should be strong and characteristic of the herb.  
Contact us for Information & CD ROM
Cultivation, Processing, Packaging & Marketing of above mentioned Culinary Herbs.  

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