A selected range of dried Syrian herbs, spices, seeds, flowers and roots, prepared for commercial supply according to season, availability and agreed specifications.
Latin name: Cuminum cyminum L.
Commercial use: Cumin is a core aromatic spice for food manufacturers, spice blenders and wholesale buyers. It is valued for its warm aroma, relatively strong flavor and broad use in dry seasoning blends, marinades and prepared food applications.
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Latin name: Laurus nobilis L.
Commercial use: Bay leaf is an aromatic botanical used in food processing, seasoning blends and institutional cooking. Good lots are assessed by leaf integrity, olive-green to pale-green color, clean aroma and the agreed level of broken leaves and stems.
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Latin name: Nigella sativa L.
Commercial use: Black seed, also known as nigella seed, is a widely traded seed for food and traditional botanical blends. It is recognized by its dark color, angular shape and characteristic aroma, and is supplied whole or ground according to the intended application.
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Latin name: Pimpinella anisum L.
Commercial use: Anise is a sweet aromatic seed used in herbal tea blends, hot beverages, bakery, confectionery and selected spice mixes. It is usually valued for a clean, sweet aroma and a uniform seed appearance.
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Latin name: Coriandrum sativum L.
Commercial use: Coriander is a versatile botanical commodity traded as aromatic seed or dried leaf depending on the customer and target market. Seeds are used in spices and blends, while leaves are requested for selected food and herb applications.
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Latin name: Thymus vulgaris L.
Commercial use: Thyme is an important aromatic herb in food trade, valued for its strong aroma and grey-green leaf color. It is normally supplied dried after cleaning and sorting according to the agreed stem and foreign-matter limits.
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Latin name: Foeniculum vulgare Mill.
Commercial use: Fennel is an aromatic seed known for its relatively sweet flavor and pleasant aroma. It is used in foods, herbal beverages and spice blends, and can be supplied whole, crushed or ground according to the application.
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Latin name: Trigonella foenum-graecum L.
Commercial use: Fenugreek is a common botanical commodity for food and traditional herb markets. Its yellow-brown seeds have a distinctive aroma and are used in a range of food products and spice preparations.
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Latin name: Mentha spicata L. / Mentha spp.
Commercial use: Mint is a key dried herb for food, beverage and herbal packing applications. It is known for its refreshing aroma and can be supplied as dried leaf, cut leaf or ground material according to production needs.
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Latin name: Rhus coriaria L.
Commercial use: Sumac is a Mediterranean spice known for its red color and mild sour taste. It is used in Levantine blends, marinades, dressings and traditional food products.
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Latin name: Capparis spinosa L.
Commercial use: Caper is a Mediterranean plant commodity handled according to the required commercial form, such as flower buds, fruits or selected plant parts for defined food applications.
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Latin name: Carthamus tinctorius L.
Commercial use: Safflower flower is a traditional botanical commodity valued commercially for its strong color and use in non-medicinal food and herb applications. It is commonly requested as whole or rubbed dried flowers.
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Latin name: Sesamum indicum L.
Commercial use: Sesame is one of the major food seeds traded regionally and internationally. It is used in bakeries, tahini, food products and seed or oil applications depending on market specifications.
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Latin name: Salvia officinalis L.
Commercial use: Sage is a well-known aromatic herb with grey-green leaves and a clear aroma. It is used in herbal tea blends, seasoning applications and selected food uses according to the regulatory requirements of the destination market.
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Latin name: Matricaria chamomilla L.
Commercial use: Chamomile is one of the best-known herbal flowers in international markets. Commercial quality is commonly associated with intact flower heads, cleanliness, uniform color and suitability for herbal tea and botanical blends.
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Latin name: Carum carvi L.
Commercial use: Caraway is an aromatic seed used in foods, bakery products and traditional spice blends. It is recognized by its curved seed form and warm aroma typical of several umbelliferous spice seeds.
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Latin name: Salvia rosmarinus Spenn.
Commercial use: Rosemary is a Mediterranean aromatic herb known for its needle-like leaves and clear resinous aroma. It is used in foods, herbal blends and seasonings, and is commonly supplied as dried leaves or dried branches.
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Latin name: Ocimum basilicum L.
Commercial use: Basil is a widely used aromatic herb valued for its pleasant aroma and clear food character in kitchens and food manufacturing. It is commonly requested dried, cut or blended into herb mixes.
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Latin name: Origanum majorana L.
Commercial use: Marjoram is a gentle aromatic herb used in food seasonings and non-medicinal herbal applications. It is related in flavor direction to oregano, but is usually softer and more delicate in aroma.
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Latin name: Glycyrrhiza glabra L.
Commercial use: Liquorice root is a traditional botanical raw material known in several food and herbal markets. For trade, root cleanliness, soundness and uniform cut size are important according to the requested commercial form.
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Latin name: Prunus mahaleb L.
Commercial use: Mahaleb is a specialized aromatic ingredient with established use in traditional bakery and confectionery. It has a distinctive aromatic taste and is traded as whole kernels or ground material.
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Latin name: Urtica dioica L.
Commercial use: Nettle is a known herb in botanical markets and is usually requested dried and cut for defined herb and food-related applications according to the destination market and processor requirements.
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Latin name: Hyssopus officinalis L.
Commercial use: Hyssop is a traditional aromatic herb with a fine leafy and flowering structure. It is requested in selected botanical blends and non-medicinal herbal packing applications.
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Latin name: Lavandula angustifolia Mill.
Commercial use: Lavender is an aromatic botanical valued in herbal and fragrance-oriented markets. It is known for its violet color and familiar aroma, and may be used in non-medicinal botanical applications or specialized foods where permitted.
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