FREEZE-DRIED HERBS & SPICES
INDISPENSABLE FOR FINE AROMA
A Thai curry without fruity-hot chilli? Fish without a fresh citrus note? Everyone knows strawberries with cream - but have you ever tried them with a hint of green pepper?
Consumers buy herbs freshly cut or in pots, dried, frozen and pickled in oil or salt. But not every consumer has a green thumb and these preservation methods don't suit every herb either.
Freeze dried herbs are intensely green, aromatic and keep for a particularly long time. This means they can be used in the food industry for a wide variety of applications.
Whether the natural green of parsley in a vegan spread, the charming dill as an accompaniment in salad dressing or the refreshing scent of basil in pasta - all these and many other herbs and spices enliven the senses and provide that special kick in food products.
And freeze dried, they are even more intense in flavour. So even small quantities can have a big effect.
