AROMATIC HERBS

Currently, considering a good and healthy meal without the contribution of seasoning and perfumes of the aromatic herbs is unthinkable.

Ever since Antiquity, we already knew and consumed some of them, due to their curative properties, given that consuming them fresh turns out to be even more pleasant and revitalizing. But in cooking, these are small fundamental elements that provide an own personality to any country or food.

Using them in the preparation of a meal, as a finishing touch or simply as a decoration, changes for sure a simple meal into an exceptional one

BASIL

Originally called “Royal Herb” by Greeks for its virtues, its taste and its delicious aroma, basil is very versatile. In addition to its digestive and calming properties, its taste enabled him to be the perfect condiment; as well to season the meals in the form of dry milled leafs, as fresh in salad or to make any type of sauce.

DILL

Dill originates from the Mediterranean basin and Asia Minor.

With an intense and very perfumed taste and an anise and lemony smell, it has digestive properties and is rich in vitamins C. Its delicious flavor is not equaled by any other aromatic herb. It is ideal to make infusions, salads or to season all kinds of meals, whilst bringing them a characteristic and peculiar flavor.

PARSLEY

Parsley is one of the most known and popular aromatic herbs in worldwide gastronomy. It has been cultivated for more than 300 years. Its high content of minerals such as calcium, iron, phosphorus and sulphur provide it purifying properties for vital organs. If it is consumed raw, its taste is intense and refreshing.

CORIANDER

Coriander has many properties. Source of vitamines A,B,C,E and K, its taste is marked and its aroma is penetrating, whilst being very pleasant. It is more particularly used in marinade, brining and in meals needing a slow preparation, by bringing a concentrated perfume, a delicious taste and an attractive touch

ROSEMARY

Rosemary is a shrub originating in Mediterranean. In addition to an intense flavor and a refreshing aroma, it contains vitamins A, B, C and E. With its analgesic products and stimulating and strengthening effects, it can be used as well as a medicinal plant as a condiment for those who are looking for a distinct and peculiar touch.

MINT

Mint has originated in Europe, Africa and Asia. Furthermore, thanks to its various properties, the expansion of its culture was massive. In addition to an intense and perfumed aroma, its taste is refreshing. It has calming but also invigorating properties, contains vitamins B and C, and its consumption as a condiment in a large number of meals, stews, soups, salads or cocktails make his use be an extremely pleasant contribution.

CHIVE

Chive, with its delicate but penetrating taste, is rich in iron, potassium and has a high content of folic acid and vitamins A and C.

It provides to the organism balance and strength. Regarding his use for cooking, it is ideal for soups and salads because it enhances and emphasizes the taste of the other ingredients.

THYME

Thyme is a shrub present in areas that have a hot climate. With its penetrating taste and its very intense and perfumed smell, it is often used as a remedy against digestive disorders and respiratory pains. Its leafs are one of the richest sources of potassium, iron, calcium, manganese, magnesium and selenium. With regards to its alimentary use, it is very used in Mediterranean cooking for its adaptability and its unique and intense perfume.