Ideal for
Gastronomy, cocktails, gourmet retail, marinades, infused oils, and foodservice.
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Aromatic Herbs
Ecuador, our origin
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Fresh basil
Export-grade aromatic herb; ideal for gourmet retail and foodservice.
Ecuadorian basil (Ocimum basilicum) is grown in greenhouses with controlled irrigation and harvested fresh to preserve essential oils. Intense leaves, uniform green color, and characteristic sweet aroma. Exported in 30–50 g bunches or flowpack trays for European and North American markets.
Storage & handling
2–4 °C, 90–95% RH. Bunches in MAP flowpack or fresh water; shelf life 6–10 days.
Preparation
Rinse with cold water, dry without bruising leaves. Chop just before use and add at the end of cooking.
Vitamins & minerals
Vitamin K, vitamin A, iron, calcium, and essential oils (eugenol).
Fresh dill
Fine-leaf aromatic herb; demand in seafood and fine dining.
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Fresh mint
Refreshing export herb; retail, cocktails, and gourmet tea.
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Fresh parsley
High-volume table herb; international retail and foodservice.
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Fresh rosemary
Woody aromatic herb; meats, bakery, and infused oils.
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Fresh thyme
Mediterranean export herb; cooking, preserves, and marinades.
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