1. Grade: TOP GRADE
2. Size: Depend on Customers Needs
3. Certification: ISO
4.Drying Process :"SD" Sun dried
5.Place of Origin:Egypt
6.Foreign Materials:No Foreign Materials or Ash 0
7. Moisture :1% Max
8.Aroma: Pungent Sweet
9.Loading Period:15 days from signing the contract
10.Loading Quantity:( 20'FCL) or (40'FCL)
11.Supply Ability :50 Tons Per month
Rosemary is a fragrant evergreen herb native to the Mediterranean.
It is used as a culinary condiment, to make bodily perfumes, and for its potential health benefits
Botanical Name: (Rosmarinus officinalis)
Product Forms: Size as per the customer`s request Ground.
Availability: Available all over the Year
Capacity: 6 MT / 20 FCL & 14 MT / 40 FCL
Packages: Paper Bags, Polypropylene Bags
Weight: 25 KGs net PP.Bag
Natural dried leaf , new havested, pure 100% , no additives
From China
Whole dried flowers whole , dried , clean and sifted
MOQ 1KG
100% Natural, unprocessed deeply
Basic information:
Appearance green color
Main processing Picking, cleaning,drying ,selecting,packing
Other name leaf
Pack PE bag or carton
Shelf life 2 years
Store cool and dry ,ventilate places
Packaging & Shipping
Pack in PE bag , paper carton, weave bag or customer designated
Quantity less than 100kg, 500g /PE bag, and 10 bags in one carton
Quantity more than 100kg,50kg/weave bag,or 5kgs/paper carton
Ship by Sea,Air, Land or courier,depend on quantity or your instruction.
Package weight According to the clients request
Minimum order 27 tons assortment of different items Presented throughout the year
Supply capacity 200 tons per month
Botanical Name :- Rosemary
Available form :-Rosemary Crushed Leaves
Season :- Available All the year
Packing depends on clients preferences for:
(1) package material, e.g. jute bags, cartoon boxes, polypropylene bags, etc., and
(2) package weight, e.g. 10 kg, 20 kg, 25 kg, 50 kg, etc.
Salvia rosmarinus, commonly known as rosemary, is a shrub with fragrant, evergreen rosemary, commonly used in seasoning roasted vegetables, flavoring soups and stews, or infusing oils and vinegar.
rosemary, (Salvia rosmarinus), small evergreen plant of the mint family (Lamiaceae), the leaves of which are used to flavour foods. Native to the Mediterranean region, rosemary has naturalized throughout much of Europe and is widely grown in gardens in warm climates. The leaves have a pungent, slightly bitter taste and, dried or fresh, are generally used to season foods, particularly lamb, duck, chicken, sausages, seafood, stuffings, stews, soups, potatoes, tomatoes, turnips, and other vegetables, as well as beverages. The taxonomy of rosemary has been contentious, and it was formerly placed in the genus Rosmarinus as Rosmarinus officinalis. See also Salvia.
Rosemary has needle-like, aromatic leaves that are dark green on the top and silvery on the underside.
It produces small, blue, pink, or white flowers, typically in spring or early summer.
Taste and Aroma:
The taste of rosemary is piney, woody, and slightly peppery, with hints of lemon and camphor.
The aroma is strong, fresh, and herbaceous, often described as earthy with a minty scent.
Uses:
Culinary: Rosemary is used to flavor meats (especially lamb and chicken), potatoes, breads, and other dishes.
Medicinal: It is believed to have various health benefits, such as improving digestion, reducing inflammation, and boosting memory and circulation.
Aromatic: Often used in perfumes and essential oils for its refreshing scent.
Growing Conditions:
Grows best in well-drained soil and full sunlight.
Tolerates dry conditions and is resistant to drought once established.
Chemical Composition:
Contains essential oils, including camphor, cineole, and borneol, which contribute to its characteristic aroma and therapeutic properties.
Harvesting:
Rosemary is typically harvested in the spring or early summer when the plant is most fragrant.
The leaves and stems are used for both culinary and medicinal purposes.
