At Frontline Food Consultants and Engineers, as the best Spice Herbs Consultants we provide complete consulting solutions for your business. We provide assistance in sourcing of the fresh herbs, drying or grinding them, and the overall production and supply of the fresh food we understand all the procedures required to produce the fresh food of the highest quality. From helping you choose the appropriate herbs from the perfect source all the way through to helping you harvest and preserve your herbs in the best possible way, we support you in delivering prepared merchandise to your patrons that will not simply meet flavor standards but also mimics the most effective drugs to the highest degree. In processing the herbs, we ensure proper trimming, drying, and packing to ensure that the oils and nutrients reach your herbs.

Through our Services for Sustainability and Ethical Sourcing the herbs which are used are correct and have been sourced from organic and environment-friendly farms. Drying and Preservation Optimization, we ensure your herbs are as fresh and powerful as when you first bought them and retain potency for as long as possible. Custom Blending Services are designed to offer you various herbs that are combined in a specific way to serve a specific purpose; whether as spices or medication. Perhaps you need your own range of herb products to be custom synthesized for you or perhaps you need our help in enhancing the nutritional and boosting the taste of your herb products. Our services in regulatory compliance and organic certification assistance will assist your products to be safe and certified. Through our Advanced Packaging Solutions, the herbs get to the consumer in the right condition whenever possible.

What Are Herbs?

Herbs are plants are used for their flavor, and odor or in the concoctions and seasoning of foods, in medicine, and in making perfumes, among other uses. Herbs to be used in articles of food can be used naturally or prepared in the form of desiccated additive which imparts another meaty flavor to various kinds of foods. Processing, sorting where quality fresh or dried herbs whichever the case is begins. Fresh herbs are cut to be used immediately or prepared in advance by dehydrating or freezing. Such drying methods include; air drying, oven-drying, or freeze-drying and are friendly to retain essential oils and favors as well as have low water activity.

After drying the herbs they can now be consumed whole or can be ground into powders and others can be extracted in order to produce essential oils. Gritting of herbs can easily be blended into the food merchandise while the essences afford powerful palatable information that can be dispersed uniformly in the products. It is also important that the herbal mix is protected as when one has herbs to dry for preservation, humidity or light spoils its flavor. These herbs are incorporated in most products as part of their composition, packaging that cannot allow in light or trap air inside also goes a long way to helping keep the quality of these herbs very good.

The Production Process

Cultivation and Harvesting

  • High-Quality Ingredients: These include the location of the herbs in relation to soil and climate, as well as the way in which they have been grown. Certain of the herbs can be grown in backyard plantations, in plant boxes or on a large scale for growing them in greenhouses.
  • Harvesting: Each herb has a right time of planting that dictates the right time for harvesting in order to retain its oil and flavors. For instance, usually basil is harvested before the flowering stage while rosemary is harvested slightly when the flowering stage has just begun.
  • Drying and Processing
  • Drying: Herbs are dried after has been harvested with the aim of reducing the level of moisture in them as this hinders decay. The methods applied are air drying, oven drying or through the use of dehydrators, and these influence the strength as well as the flavor of the herbs.
  • Processing: Dried herbs are washed to get rid of spoilage and is often likely to be milled, ground into powder While whole plant is likely to be used as such.

Packaging

  • Packaging: Some herbs can be packaged in jars, bags and tins and this assist in Lady Davis avoiding spoilage the product as well as keeping it clean. Specifically, packaging material should also protect a product from light, air or moisturerespectively.
  • Primary and Secondary Citation Class of Herbs and Their Uses
  • Herbs are incredibly versatile, offering a wide range of flavors and benefits.

Some of the widely used herbs are: 

Basil

  • Description: Basil is an herb of the mint family and has and sweet peppery flavor. used in South European cuisine and forms integral part of pesto sauce.
  • Uses: Used raw in salads, sandwiches and for garnishing; used dried in sauces, soups and stews.
  • Health Benefits: It is beneficial for inflammation and oxidative stress, the gut, and overall mood.

Rosemary

  • Description: It is a shrub of the Lamiaceae family, having slender branched stems, small sharp and narrow leaves resembling needles, with a strong herby smell and a bitter / warm taste.
  • Uses: Seasoning for meats, especially lamb and chicken; also used in soups, stews, and breads.
  • Health Benefits: Popular for having anti-inflammatory substances, improve on memory and concentration, and even as antioxidants.

Thyme

  • Description: Thyme is a plant that is used in European food has a somewhat sweet taste a little spicy and smells like mint.
  • Uses: Fresh or dried used in soups, stews, meats, and vegetable dishes and a major ingredient of the bouquet garni and herbs de Provence.
  • Health Benefits: It has antibacterial and antiviral properties which will assist in treating cough or any breathing illness. It also describes the vitamin and mineral requirements of the human body.

Mint

  • Description: Mint is a herb with a refreshing characteristic feature commonly used in sweet dishes, and at times salt dishes.
  • Uses: Young leaves for raw or cooked greens; herb for garnishing salads and beverages; fresh leaves for drinks and jam, squashes, and as a flavoring for chicken and lamb dishes; dried–mint tea and spice mixtures.
  • Health Benefits: Aids in the breakdown of food, cures headaches and reduces nausea, and possesses antibacterial properties.

Parsley

  • Description: Parsley is a common herb to be consumed fresh with a mildly herbaceous and slightly peppery-flavored taste.
  • Uses: Being a natural product, it is raw in salads, soups, cubes, and sauces while the dried seeds are used in various foods to boost the taste of the food.
  • Health Benefits: It also contains vitamins A and C in abundance and K; improves digestion and decreases incidences of bloating.