Products / Herbs

Thyme

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Thymus vulgaris

Thyme is a legendary herb, known for its pungent, warm and lingering mouth-freshening sharpness. This herb can be used in many culinary preparations like soups, sauces, meat, poultry, egg dishes, vegetables and pulses. Herbal tea with thyme aids digestion, prevents and stops diarrhea, calms the stomach and eases cough and bronchitis.

Rosemary

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Rosemarinus officinalis

Rosemary is known for its fragrant pine like aroma, and warm camphor after taste. Always use rosemary in moderation, as a little pinch provides a wonderful aroma for meat, soups, sauces and cheese dishes. Too much addition brings camphor like smell to the foreground. Moderate doses aids digestion, strengthen nervous system and improves circulation.

Sweet Basil

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Ocimum basilicum

English: Sweet basil
Hindi: babuitulsi
Indonesia:selasih, kemangi
Malaysia:selasih, kemangi
Philippines: belanoi, sulasi
Thailand: suwenda-tala, madura-tala
Sri Lanka:hai horapha, hai kaprow, hai manglak

Sweet Basil, is known for its delicious flavour, little sweetish taste and pleasing aroma, and is a core item in Italian cooking and widely used all over the world. Sweet basil is used in almost all spicy vegetarian and non-vegetarian cuisines like curries, soups, salads, pasta, mushrooms etc. It aids digestion, sleeping and induce calm. BASIL is a herb with spicy overtures of aniseed & is strongly associated with Italian cooking. Basil can be used fresh, dried or chopped or frozen in ice cube trays. It has a mild spicy & somewhat minty flavour. It is used in Mediterranean, Thai & Italian dishes and goes well with beef, poultry, lamb, veal, fish, pasta, rice and white beans. Basil also makes a tasty garnish for many foods.

Holy Basil

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Ocimum tenuiflorum

Ocimum tenuiflorum, also known as Ocimum sanctum, Holy basil, or tulasī, is an aromatic plant in the family Lamiaceae which is native to the Indian Subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics.

Bay leaf

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Cinnamomum tamala

Bay leaf refers to the aromatic leaves of several plants used in cooking. These include: Bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

Bay laurel

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Laurus nobilis

Laurus nobilis is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is one of the plants used for bay leaf seasoning in cooking.

Curly Parsely

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Petroselinum crispum

Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.

Lemongrass

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Cymbopogon

Cymbopogon, commonly known as lemongrass is a genus of about 45 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass.

Curry Leaf

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Murraya koenigii

The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries.

Coriander Leaf

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Coriandrum sativum

Afghan: gashneez
Arabic: kazbarah
China: yuen sai
English:Chinese parsley, cilantro, Fragrant Green, Japanese parsley
French: coriandre
German: koriander

Coriander, a well known and widely used culinary herb in oriental cooking, adds flavour to salads, soups, sauces and used in many curries. It complements chicken, fish curries, stir fry vegetables, pickled fruits etc. It aids in digestion and reduce acidity.

Celery

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Apium graveolens

Celery is a plant variety in the family Apiaceae, commonly used as a vegetable. The plant grows to 1 m tall. The leaves are pinnate to bipinnate with rhombic leaflets 3–6 cm long and 2–4 cm broad.

Sage

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Salvia officinalis

Garden sage is a strongly flavoured herb, having same pungency level of thyme and rosemary. It is widely used homeopathically against excessive perspiration and as an antiseptic for mouth and gum infections. Sage goes well with soups, stew, meats, pork, duck preparations and fish sauces.

Oregano

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Oreganum vulgare

Oregano, a bold and gutsy herb, has a more dominant flavour than marjoram. It adds a pungent taste that is especially regarded in tomato salads, pizzas and pasta sauces. Oregano adds delicacy in egg dishes, lightly cooked fish and vegetables. Oregano complements olives, sauces, capsicum, eggplant & zucchini.

Artichoke

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Cynara cardunculus

The globe artichoke is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom

Lavender

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Lavandula angustifolia

Lavandula (common name lavender) is a genus of 39 species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found from Cape Verde and the Canary Islands, southern Europe across to northern and eastern Africa, the Mediterranean, southwest Asia to southeast India.

Hibiscus

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Hibiscus rosa-sinensis

Hibiscus is a genus of flowering plants in the mallow family, Malvaceae. It is quite large, containing several hundred species that are native to warm-temperate, subtropical and tropical regions throughout the world

Sweet flag

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Acorus calamus

Sweet flag is a tall perennial wetland monocot of the Acoraceae family, in the genus Acorus. In spite of common names that include the words "rush" and "sedge," it is neither a rush nor sedge.

Marjoram

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Origanum majorana

Sweet Marjoram has a flavour similar to Oregano but milder. It complements most Italian dishes, pork, tomatoes, pastas and meat gravies. Marjoram has long been a component of mixed herbs and goes with vegetable dishes and salads.

Lemon Balm

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Melissa officinalis

Lemon balm, also known as balm or balm mint, is a perennial herb in the mint family Lamiaceae, native to south-central Europe and the Mediterranean region. It grows to 70–150 cm tall. The leaves have a gentle lemon scent, related to mint.

Dill

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Anethum graveolens

Dill is an annual herb in the celery family Apiaceae. It is the sole species of the genus Anethum. Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). In Iran, dill is known as shevid and is sometimes used with rice and called shevid-polo. It is also used in Iranian aash recipes, and is also called sheved in Persian.

Fennel

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Foeniculum vulgare

Fennel is a flowering plant species in the celery family Apiaceae or Umbelliferae. It is treated as the sole species in the genus Foeniculum by most botanists. It is a hardy, perennial, herb, with yellow flowers and feathery leaves.Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish.

Flat Leaf Parsely

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Petroselinum crispum

Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central and eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.

Savory

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Satureja

Satureja is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme. There are about 30 species called savories, of which summer savory and winter savory are the most important in cultivation.

Lovage

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Levisticum officinale

Lovage is an erect, herbaceous, perennial plant. The leaves can be used in salads, or to make soup or season broths, and the roots can be eaten as a vegetable or grated for use in salads. Its flavor and smell is somewhat similar to celery. Lovage tea can be applied to wounds as an antiseptic, or drunk to stimulate digestion.

Peppermint

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Mentha × piperita

Peppermint is a hybrid mint, a cross between watermint and spearmint. It is the oldest and most popular flavour of mint-flavoured confectionery and is often used in tea and for flavouring ice cream, confectionery, chewing gum, and toothpaste. Peppermint can also be found in some shampoos, soaps and skin care products. Peppermint is commonly used to soothe or treat symptoms such as nausea, vomiting, abdominal pain, indigestion, irritable bowel, and bloating.

Spear Mint

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Mentha spicata

Spearmint or spear mint is a species of mint native to much of Europe and southwest Asia, though its exact natural range is uncertain due to extensive early cultivation. Spearmint leaves can be used fresh, dried, or frozen. They can also be preserved in salt, sugar, sugar syrup, alcohol, or oil. Spearmint tea may be used as a treatment for hirsutism in women. Its antiandrogenic properties reduce the level of free testosterone in the blood, while leaving total testosterone and DHEA unaffected.

G: Chamomile

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Matricaria chamomilla

Chamomile is the common name for several daisy-like plants of the family Asteraceae that are commonly used to make a herb infusion that can help to induce sleep. Because chamomile can cause uterine contractions that can cause miscarriage, the U.S. National Institutes of Health recommends that pregnant and nursing mothers not consume chamomile. Chamomile is frequently added to skin cosmetics to serve as an emollient, and for its anti-inflammatory effects. Chamomile is also often used to enhance the color of blonde hair.

Tarragon

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Artimisia dracunculus

Tarragon has a lingering appetite appealing flavour. The most common and by far the best flavoured is French tarragon. Dried tarragon is an important part in salad dressings, omelets, fish, chicken and meat dishes. It adds flavour to butter sauce, mayonnaise and dressings. Tarragon increases appetite and is used medicinally against indigestion and worms.

Chives

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Allium schoenoprasum

Indonesia: kucai
Japan: nira
Malaysia: kuchai
Philippines: kutsay, ganda, amput, imayyaw
Thailand: kuichai, hom-paen
Vietnam: he

Chives are available in onion and garlic flavours. Onion Chives are preferred most for their mild onion flavour and taste. It can be a substitute for onion in salads, soups and vegetables. Rich in vitamin C, the mild onion taste also complements tomato soup, egg dishes, bread and cheese.

Chervil

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Anthriscus cerefolium

Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable. Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups.

Sorrel

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Rumex acetosa

Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant's sharp taste is due to oxalic acid. In small quantities sorrel is harmless; in large quantities it can be fatal.

Clary sage

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Salvia sclarea

Salvia sclarea, clary, or clary sage, is a biennial or short-lived herbaceous perennial in the genus Salvia. It is native to the northern Mediterranean, along with some areas in north Africa and Central Asia. Clary seeds have a mucilaginous coat, which is why some old herbals recommended placing a seed into the eye of someone with a foreign object in it so that it could adhere to the object and make it easy to remove.

Borage

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Borago officinalis

Borage, also known as a starflower, is an annual herb. It is native to the Mediterranean region and has naturalized in many other locales. Traditionally borage was cultivated for culinary and medicinal uses, although today commercial cultivation is mainly as an oilseed. Borage is used as either a fresh vegetable or a dried herb. As a fresh vegetable, borage, with a cucumber-like taste, is often used in salads or as a garnish.

Leek

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Allium ampeloprasum L

The leek is a vegetable that belongs, along with onion and garlic, to the genus Allium, currently placed in family Amaryllidaceae, subfamily Allioideae. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock.

Stevia

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Stevia

Stevia is a sweetener and sugar substitute made from the leaves of the plant species Stevia rebaudiana. Stevia's taste has a slower onset and longer duration than that of sugar, and some of its extracts may have a bitter or licorice-like aftertaste at high concentrations. The leaves have been traditionally used for hundreds of years in both Brazil and Paraguay to sweeten local teas and medicines, and as a "sweet treat".

Lime Blossom

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Tilia

Tilia is a genus of about 30 species of trees native throughout most of the temperate Northern Hemisphere. Commonly called lime trees in the British Isles, they are not closely related to the lime fruit. Other names include linden and basswood.