Bartar Dried Kuku Herbs 50g

A 50g packet yields approximately 250g to 300g of reconstituted culinary greens after soaking in lukewarm water for 15 minutes. Blended with 3–4 eggs, this volume prepares a generous 4-to-5-portion traditional Iranian herb frittata.

Excessive fenugreek induces a bitter aftertaste; Bartar strictly calibrates dried fenugreek to merely 3–5% of the total mix solely for aromatic enhancement. The bulk (over 70%) consists of leek and flat parsley, imparting sweet, pleasant botanical balance.

Minimum wholesale order is 30 master cartons (48 units each). Net weight per carton is 2.4 kg (gross ~3.1 kg). A standard 40ft dry container can accommodate up to 1,800 palletized master cartons with zero risk of packaging deformation.

Fresh herbs frequently release uncontrolled moisture, making the batter soggy and hindering eggs from rising properly. Rehydrated dried herbs absorb egg protein efficiently without weeping excess water, resulting in a crispier crust and fluffy interior.

The formulation is 100% botanical leafy vegetables with zero grain flours, starches, or gluten-containing additives. Dehydration and sorting lines for herbs run segregated from cereal lines, minimizing cross-contamination risks.

Beta-carotene, vitamin remnants, and dietary minerals in leafy greens degrade upon light exposure and air contact. The multi-layer metallized structure creates an impermeable barrier against photo-oxidation, preserving intrinsic nutritional value across retail distribution.

For high-volume kitchens, submerge herbs in warm water (approx. 40°C) for 7–10 minutes, then briefly spin or gently press through a mesh colander to extract surplus liquid. The rehydrated blend is instantly ready for egg, spice, walnut, and barberry battering.