Organic Products

  Azil Organic Blue   Mallow Mallow is a plant from Europe, North Africa, and Asia. People use the flower and leaf to make medicine. Azil Organic Blue Mallow Packaging Information Harvest method : Manual Harvest period : April Packaging : Plastic bags in cartons Bulk ( Each Carton ) : 4 kg Retails : 40 gr Number of boxes per cartons : 24 Number of Cartons per pallets : 72 Mallow is used for irritation of the mouth and throat, dry cough, constipation, and other uses. However there is not enough evidence to support use of mallow for any condition. In foods, mallow is used as a coloring agent. Delightful and quite stunningly coloured Blue Mallow Flowers, are also known as High Mallow, Malva sylvestris, Common Mallow, Ebegumeci, Althaea rosaea, Mallards, Mauls, and French hollyhock. For centuries Blue Mallow Flowers (Malva sylvestris) were laid down in front of dwellings or worn as a garland for Mayday/Beltane celebrations in England. The flower has a long Wiccan association. Cul...

  Azil   Organic  Thyme Thyme is the herb (dried aerial parts) of some members of the genus  organic  thyme  of aromatic perennial evergreen herbs in the mint family Lamiaceae. Azil Organic Thyme Thymes are relatives of the oregano genus Origanum. They have culinary, medicinal, and ornamental uses, and the species most commonly cultivated and used for culinary purposes is Thymus vulgaris. Packaging Information Harvest Method : Manual Harvest Period : Late April Packaging : Plastic bags in cartons Bulks ( Each Carton ) : 4 kg Number of Cartons per Pallets : 40 Retails : 40 gr boxes Number of  boxes per Cartons : 24 Number of Cartons per Pallets : 72 HISTORY THYME Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to “give an...

  saffron   is a spice derived from the flower of Crocus sativus, commonly known as the ” crocus “. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. has long been the world’s most costly spice by weight. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant: Harold McGee states that it was domesticated in or near Greece during the Bronze Age. C. sativus is possibly a triploid form of Crocus cartwrightianus,which is also known as “wild saffron”. saffron  crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. contains some 28 volatile and aroma-yielding compounds, dominated by ketones and aldehydes. An aroma chemical analysis showed that the main aroma-active compounds were safr...