Cleaned and hygienically processed dried herb mix specially formulated for traditional Persian Kuku Sabzi.
FAQ
On average, 1 kg of dried culinary herbs yields approximately 8 to 10 kg of prepared fresh greens. A single 70g packet of Bartar rehydrates in lukewarm water (15-20 minutes) to produce 500g to 650g of ready-to-cook herbs, sufficient for 6 to 8 servings of traditional Kuku Sabzi.
The item is packed in reinforced corrugated master cartons containing 24 to 36 retail pouches depending on client configuration. Cartons comply with standard Euro-pallet (120x80 cm) footprints, accommodating up to 72 cartons across 6 tiers per pallet. Full shrink-wrapping and banding safeguard against transit compression.
No; Bartar utilizes automated hot-air dehydration systems operating under strictly controlled temperature curves. The product is 100% free of sulfur dioxide, synthetic coloring agents, and chemical preservatives. Batch-specific Certificates of Analysis (COA) confirming zero chemical residues and microbiological compliance are available for trade lots.
Residual moisture content is strictly capped below 7.0%, bringing the water activity (aw) below 0.60. At this threshold, fungal, mold, and bacterial propagation is chemically inhibited. The multilayer barrier foil protects the dry mass against atmospheric ambient humidity throughout its 24-month shelf life.
For full-container-load (FCL) buyers, bilingual labeling (English, Arabic, Russian, etc.) via pre-printed film runs or compliant barcode/ingredient over-stickers is available. Export sanitary certificates, phytosanitary clearance, and certificate of origin are systematically arranged.
Storage in a well-ventilated dry ambient warehouse at 15°C to 22°C with relative humidity below 60% is recommended. Palletized cartons should be elevated at least 15 cm above floor level away from direct sunlight. No cold chain refrigerated logistics is required.
Submerge dry herbs in lukewarm water for 15-20 minutes until leaf foliage fully expands. Drain thoroughly through a colander for 5 minutes to release excessive liquid. The reconstituted mix is immediately ready for egg and seasoning blend without prolonged frying.