Sard O Tazeh Frozen Fried Ghormeh Herbs 400g

Each unit is sealed in a 400g food-grade pouch, packed 24 units per heavy-duty 5-ply corrugated moisture-resistant master carton (9.6 kg net weight). Palletization follows standard 120x100 cm pallets with 60 to 72 cartons per pallet, optimized for standard 40ft reefer container loading capacities.

The herbs undergo frying in continuous industrial fryers under strict thermal regulation, ensuring the authentic dark color required for Ghormeh Sabzi without burning or bitter aftertaste. Premium refined vegetable oil with strict peroxide and acid value parameters is utilized, accounting for approximately 15% to 20% of the total mass to deliver rich culinary sheen.

Uninterrupted cold chain maintenance at -18°C or below is mandatory from factory freezer to final destination. Reefer containers equipped with real-time temperature loggers are used for transit, restricting temperature drift to within ±2°C to prevent thaw-refreeze cycles and structural degradation of vegetable fibers.

Export consignments include a full Certificate of Analysis (COA), Phytosanitary and Health Certificates issued by the competent Food & Drug authorities, International Halal Certificate, commercial invoice, and certified packing list under HS code 200490.

Yes; alongside the 400g retail pouch, Sard O Tazeh accommodates bulk B2B catering demand with 2.5 kg and 5 kg food-service pouches packed in 10 kg master boxes tailored for restaurant chains and catering operators upon scheduled contracts.

The combination of high-barrier 3-layer light- and oxygen-shielding laminate pouches and consistent sub-zero storage (-18°C) decelerates lipid oxidation. Continuous batch testing for peroxide values and rancidity indicators ensures fat freshness throughout the full 12-month warranty.

The herb block requires no full pre-thawing; it can be introduced semi-frozen directly into commercial boiling kettles following meat and onion sautéing. Requiring only 3 to 5 minutes of gentle simmering to release natural aromas and essential oils, it reduces commercial stew cooking cycles by at least 45 minutes.