Aromatic

Organic green basil 

Selected whole dried leaves at controlled temperature below 45 ° C.

Evokes Italian cuisine. It combines well in tomato dishes, both in salads and sauces. Also in vegetables and white fish. Also used to flavor oils or dressings based on oil and / or vinegar.

Stimulates digestion, appetite and calms the nerves.

ORIGIN: Egypt

Leaves selected whole and dried at a controlled temperature below 45C.

USES: A medicinal plant used to treat infections of the respiratory system. Suitable for lamb and fish dishes. It is also used in vegetable dishes in order to make them less flatulent.

Ecological savory 

It facilitates digestion in weak stomachs and is useful to stimulate and promote appetite.

We can add it fresh or dried in meat stews, in soups or creams, in pasta dishes. Ideal for making oils and aromatic vinegars. He has a strong taste so his use in the kitchen should be used in small doses.

ORIGIN: Spain

USE: It is used in soups, stews and casseroles, adding a few leaves. It can also be added to vegetables, stews and in the preparation of snails. It is very good for the digestion.

ORIGIN: Germany

Organic chopped parsley of Mallorca origin. It has a sweet and somewhat spicy taste.

USE: Brings out the flavor of other herbs and seasonings in soups and stews.

ORIGIN: Mallorca - Spain

Chopped rosemary leaf, easy to distribute.

USE: It can be used for meat dishes or as an infusion. It can also be infused with oil. To flavour stews, grilled or baked meats, especially lamb. Use in the preparation of rubs and marinades.

ORIGIN: Spain

Dried at a controlled temperature of less than 45°C.

USE: It is widely used in spoon dishes, in salads or sandwiches. It also forms part of other herbal mixtures such as ‘finas hierbas’ or ‘putanesca’. It can always be added (a little) to any kind of cream to enhance the flavour.

Moraduix/ Marjoram

ORIGIN: Egypt 

USE: It is recommended to add to stews and roasts. It can also be combined with thyme to flavor tomatoes, pizzas and pastas in general. 

The leaves have been selected, whole by hand and dried at a controlled temperature below 45°.

ORIGIN: Europe

USE: In cooking it enhances the natural flavour of salads, vegetables, potatoes, soups, stews and fish dishes. Widely used in fish marinades, such as salmon.

ORIGIN: Egypt 

Its flavor is citrus and at the same time not very spicy, it needs to be used in small quantities. 

USE: Added to Thai and Vietnamese dishes to dress soups, stews, salads, sauces, and marinades.

ORIGIN: Mallorca - Spain 

It has a very intense flavor and a pungent aroma. 

USE: Used as a condiment, but in moderation. Add a leaf when boiling fish, rice and in soups or broths. To flavor all kinds of dishes, but especially stews of both meat and fish.

ORIGIN: Mallorca - Spain.

Selected leaves dried at a controlled temperature of less than 45ºC.

USE: Used in cooking to flavour stews, grilled or baked meats, fish and seafood. It is very digestive and antioxidant.