Herb spice packaging - Import export

The cut, dried, leaves of Allium schoenoprasum. Green rolled leaf particles. Characteristic – fresh/mild onion/garlic aroma and taste.

• Steam Sterilized Spices. • The quality of spices tested by professional chefs. • Professional quality - All spices go through 7 stages of purification process. This process meets high quality food safety standards, which protect the key features of the spices, such as essential oils, curcumin and capsaicin that contribute to the flavor, aroma and health benefits of the spices. ▪ See-through packaging, where you can see the product quality well. ▪ Doypack with a convenient zip-lock, which allows to maintain the freshness of the products by protecting them from the environment.

Detailed brochure of Co-Packing

Crocus sativus is the botanical name for saffron. The thread-like stigmas of the flower are dried and used to manufacture saffron, which is then used as a spice, food color, and medication. There are compounds in saffron that may have antioxidant properties, as well as those that may influence mood, destroy cancer cells, reduce edema, and function as anti-inflammatory agents. One pound of saffron spice requires as many as 75,000 saffron flowers. Iran is the world's largest producer of saffron, which is mostly collected by hand. You may expect to pay a hefty sum for this spice. People often turn to saffron as a treatment for mental health issues like depression and anxiety as well as physical ailments like Alzheimer's disease and menstrual cramps and PMS despite a lack of reliable scientific proof.