Sard O Tazeh Frozen Ash Herbs 400g

IQF technology freezes chopped vegetable particles individually within minutes using cryogenic air streams. This rapid thermal shock avoids large ice crystal formation, keeping cellular membranes intact so the herbs retain original color, essential oils, and texture without turning mushy upon cooking.

The minimum domestic cold-storage order is 50 master cartons (1,200 retail units). Each master carton contains 24 packs of 400g (gross weight ~10 kg). Standard 100x120 cm industrial export pallets comfortably accommodate 72 cartons across 6 tie tiers, fully stretch-wrapped for cold-chain integrity.

Reefer transport units must strictly sustain a continuous temperature of -18°C or lower with digital data-logging monitors active. Thermal fluctuations above -12°C risk superficial defrosting, causing herb particulates to agglomerate and degrading packaging visual appeal.

No defrosting or re-washing is needed. The raw greens undergo ozone and food-grade sanitation before packaging. To maximize chlorophyll retention, aroma, and dietary fiber, the frozen herb chunks should be dropped directly into the simmering soup pot in the final cooking stage.

Bulk export shipments are accompanied by comprehensive Certificate of Analysis (COA) detailing microbiological and pesticide residue limits, official Phytosanitary inspection documentation, Halal certification, and valid Food and Drug Administration health releases.

The processing plant operates industrial-scale IQF lines with extensive year-round vegetable throughput. Long-term supply agreements and OEM/Private Label contract packaging are supported for qualified supermarket chains and export distributors subject to baseline volume commitments.

Visual signs of cold-chain failure include thick inner-pack frost accumulation, green herbs compacting into a solid iced brick instead of free-flowing particles, and oxidation shifting bright emerald pigments to dull yellow-brown hues.