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 dill
Fine-leaf aromatic herb; demand in seafood and fine dining.
Ecuadorian dill (Anethum graveolens) is produced under partial shade to maintain tender leaves and intense anise aroma. Selective harvest without flowers for maximum culinary quality. Exported in fresh bunches or MAP trays for premium retail and restaurant channels.
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 C, vitamin A, manganese, iron, and flavonoids.
Fresh basil
Export-grade aromatic herb; ideal for gourmet retail and foodservice.
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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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