We KAPADIYA EXPO COMPANY are produce on contract Organic and Conventional Parsley. Our Parsley are as per international standers of American, European and Asian countries. we produce Fresh parsley leaves, dried parsley leaves flakes & parsley powder. We also produce small customized packing for national and international customer brand with logo and products description.
Our Parsley Flakes are dried within hours of harvest so that they retain their characteristic parsley flavour and green colour.
Parsley can be used as a dried spice or fresh herb. Dried flakes are usually added to hot dishes like soup and pasta, while the fresh herb is a great addition to salads and dressings.
We can provide Parsley leaves Flakes, Fresh parsley leaves & parsley powder as per customer need. 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.
PRODUCT INFO
Parsley, or garden parsley is widely cultivated as a herb, and a vegetable. used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.
Parsley, Petroselinum crispum is an herbaceous biennial or perennial plant in the family Apiaceae grown for its leaves which are used as a herb. Parsley is an aromatic plant with an erect growth habit and possesses branched, hollow stems and dark green flat or curled leaves which are arranged alternately on the stems.
A Grade, High Quality, Parsley contains several important nutrients, such as vitamins A,, and C. It's also a good source of the minerals calcium, iron, magnesium, and potassium.
Rich in Nutrients
Calories: 2.
Vitamin A: 12% of the Reference Daily Intake (RDI)
Vitamin C: 16% of the RDI.
Vitamin K: 154% of the RDI.
Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as an herb, and a vegetable.
PARSLEY (Petroselinum sativum/crispum - Umbelliferae)
Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds.
The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years.
The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey.
Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time.
More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.
Parsley rubbed
- Color: vibrant green
- 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
Parsley Seed Oil A Testament to Purity and Wellness
Variety Parsley Seed Oil
As a reputable supplier of the highest quality Parsley Seed Oil Aromas Oils employs the steam distillation process to extract this concentration of nature Meeting the rigorous industry standards set by USFDA our Parsley Seed Oil is 100 organic
Botany
Belonging to the Apiaceae family Parsley is a versatile biennial or annual herb thriving in tropical and subtropical regions Its whitecolored flowers form clusters while the brown seeds rich in oil exhibit an impressive oil yield The long tripinnate leaves contribute to the overall allure of this botanical wonder
Brief History of Parsley Seed Oil
The rich history of Parsley Seed Oil unfolds with the discovery of apiol by Homelle and Jovet In 1850 Mourgues delved into the oils chemical composition revealing its multifaceted nature
Historical Uses
In ancient times Parsley Seed Oil was revered for its digestive prowess addressing ailments such as ulcers colic pain and diarrhea
Folklore medicine utilized it as a diuretic and in the treatment of kidney stones
Therapeutic Benefits
Endowed with exceptional attributes Parsley Seed Oil finds application in treating urinary and cardiac diseases constipation otitis gastrointestinal disorders diabetes dysmenorrhea and more Additionally its properties span stomachic antiseptic stimulant antimicrobial astringent antiarthritic and beyond
Blends Well With
Parsley Seed Oil harmoniously blends with Clary sage Orange Rose Tea Tree and Ylang Ylang offering a versatile aromatic profile
General Precautionary Measures
Exercise caution to prevent liver damage avoid excessive use
Approach with care if experiencing low blood pressure dizziness or related concerns
Not for internal use
Consultation with a healthcare professional is recommended for children nursing mothers and pregnant individuals
Botanical Name Petroselinum sativum
CASÂ 8000686
Color amp Odor Yellow to light brown liquid with a sweet warm spicy scent
FEMA Â No
Methods of Extraction Steam Distilled
Constituents Thymol pcymene
Solubility Insoluble in water soluble in alcohol and oils
Specific Gravity 09067 72F
Flash Point 11800 F
Optical Rotation 34
Major Constituents Thymol pcymene
Volume
100 ml 250 ml 500 ml 1 Ltr 5 Ltr 10 Ltr 25 Ltr
