B.A Frozen Sabzi Polo Herbs 400g

The formulation features a balanced ratio of Persian leeks/chives, fragrant dill, flat-leaf parsley, and fresh coriander, adhering to traditional Persian culinary standards. Coarse stems and fibrous residues are mechanically sorted out prior to precision cutting and freezing.

Each corrugated 5-ply moisture-resistant master carton contains 20 packs of 400g (8 kg net). Standard 100x120cm export pallets hold 80 to 90 cartons. The minimum wholesale dispatch threshold for interstate routes is 25 cartons.

The herbs are completely sanitized, washed, and ready-to-use without grit. Do not thaw prior to cooking. Introduce directly in frozen state between layers of parboiled, drained rice during the steaming phase to retain maximum aromatic fidelity.

Continuous refrigerated logistics at -18°C or lower must be maintained. Temperature spikes above -12°C induce superficial thawing and herb clumping upon refreezing; continuous thermal logger deployment is mandatory.

Export documentation includes the Iranian National Standard conformity certificate, Phytosanitary health release, laboratory analytical reports verifying zero parasite/pathogen presence, heavy metal screening, and Halal certification.

Mild controlled steam blanching completely deactivates polyphenol oxidase and chlorophyllase enzymes. This biochemical inactivation prevents browning and off-flavor development throughout storage and thermal cooking.

The certified shelf life is 12 months from the manufacturing date when stored at -18°C or colder. Commercial warehouses must ensure proper evaporator air circulation and protection from ambient light.