Bulk Dried Hibiscus Flower Herbs eic

EGYPTIAN INTERNATIONAL CENTER FOR EXPORT Back To

Nature

ABOUT US EIC is a leading Egyptian company in the field of producing and exporting aromatic, medicinal herbs, seeds, spices, forage seeds, and legumes.

EIC was established on 2007 as a branch for a large family business group with 35 years of experience.

The beginning of our group was in1983 by establishing a small factory to produce herbs, seeds and spices for the use of the local market.

The frame work of this factory included cultivating, processing and packaging herbs, seeds and spices, then selling them for the local market.

In 2000 and after getting ISO 22000 and ISO 9001 certification, Registered in the USA FDA and also registered in ministry of food and drugs of South Korea, our family group entered the field of export by distributing our products all over the world.

Nowadays, we export for more than 17 countries.

EGYPTIAN INTERNATIONAL CENTER FOR EXPORT

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HERBS PRODUCTS

SPICE PRODUCTS

FORAGE SEED PRODUCTS

LEGUMES PRODUCTS

SEEDS PRODUCTS

DRIED FLOWERS

HERBS The highest ideal of cure is speedy, gentle and enduring restoration of health by the most trustworthy and least harmful way.

Herbs are the usable parts of herbaceous plants (plants that lack a woody stem). The word herb most often refers to those that have culinary, cosmetic, or medicinal uses.

T h e c u l i n a r y u s e s o f h e r b s a re w h a t differentiates them from spices. While herbs are referred to as leafy greens or flowering parts of a plant, fresh or dried, spices, on the other hand, are produced from the other parts of the plants, which are usually dried, including berries, roots, barks, seeds, and fruits. In general use, herbs are used for food, flavoring, medicine, or fragrances due to their savory and aromatic properties. Many people new to indoor gardening start by growing an herb garden because they are small and the plants are considered hardy, meaning they can w i t h s ta n d n e g l e c t , a s we l l a s u s e f u l .

HERBS PRODUCTS THYME

BOTANICAL NAME THYMUS VULGARIS

DRIED SPEARMINT LEAVES

BOTANICAL NAME MENTHA SPICATA

SUN DRIED TOMATOES BOTANICAL NAME: SOLANUM LYCOPERSICUM

DRIED SAGE BOTANICAL NAME SALVIA OFFICINALIS

ROSEMARY

BOTANICAL NAME ROSMARINUS OFFICINALIS

DRIED PARSLEY LEAVES

POMEGRANATE PEEL

BOTANICAL NAME PETROSELINUM CRISPUM

BOTANICAL NAME PUNICA GRANATUM

DRIED PEPPERMINT LEAVES BOTANICAL NAME MENTHA PIPERITA

DRIED MOLOKHIA BOTANICAL NAME CORCHORUS OLITORIUS

OREGANO

BOTANICAL NAME ORIGANUM VULGARE

NIGELLA SATIVA BOTANICAL NAME NIGELLA SATIVA

DRIED MARJORAM BOTANICAL NAME ORIGANUM MAJORANA

FLAX SEEDS

BOTANICAL NAMES LINUM USITATISSIMUM

GOLDEN SESAME SEED BOTANICAL NAME SESAMUM INDICUM

GUAVA LEAVES & GUAVA SEEDS

BOTANICAL NAME PSIDIUM GUAJAVA

FENUGREEK SEEDS

DRIED LEMON GRASS

BOTANICAL NAME TRIGONELLA FOENUM GRAECUM

BOTANICAL NAME CYMBOPOGON

DRIED DILL

BOTANICAL NAME ANETHUM GRAVEOLENS

DRIED CELERY LEAVES

BOTANICAL NAME APIUM GRAVEOLENS

CARAWAY SEEDS

BOTANICAL NAME CARUM CARVI

DRIED BASIL LEAVES BOTANICAL NAME OCIMUM BASILICUM

ANISE SEEDS BOTANICAL NAME PIMPINELLA ANISUM

FENNEL SEEDS BOTANICAL NAME FOENICULUM VULGARE

ARABIC GUM

BOTANICAL NAME VACHELLIA NILOTICA

SPICES

DRIED ONION

FRESH HERBS REALLY BELONG ANYWHERE YOU PUT THEM

The term “spice” is defined in the U.S. Code of Federal Regulations for specific labeling requirements. “Spice” is defined under 21 CFR Sec. 101.22(2) (2) The term spice means any aromatic vegetable substance in the whole, broken, or ground form, except for those substances which have been traditionally regarded as foods such as onions, garlic and celery; whose significant function in food is seasoning rather than nutritional; that is true to name and from which no portion of any volatile oil or other flavoring principle has been removed. Spices include the spices listed in 182.10 and part 184 of this chapter, such as the following: Allspice, Anise, Basil, Bay leaves, Caraway seed, Cardamon, Celery seed, Chervil, Cinnamon, Cloves, Coriander Cumin seed, Dill seed, Fennel seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard flour, Nutmeg, Oregano Paprika, Parsley, Pepper, black Pepper, white; Pepper, red; Rosemary, Saffron, Sage, Savory, Star aniseed, Tarragon, Thyme, Turmeric. Paprika, turmeric, and saffron or other spices which are also colors, shall be declared as “spice and coloring” unless declared by their common or usual name.

BOTANICAL NAME ALLIUM CEPA

SUN DRIED LEMON

BAY LEAF

BOTANICAL NAME CITRUS LIMONUM

(Laurel leaves) BOTANICAL NAME LAURUS NOBILIS

CORIANDER SEEDS

DRIED GARLIC

BOTANICAL NAME CORIANDRUM SATIVUM

BOTANICAL NAME ALLIUM SATIVUM

CUMIN SEEDS BOTANICAL NAME CUMIN CYMINUM

FORAGE SEED

ELEPHANT GRASS SEEDS

HERBS DESERVE TO BE USED MUCH MORE LIBERALLY

Forage crops are crops grown specifically to be grazed by livestock or conserved as hay or silage.

Forage crops assist in achieving production targets for attributes such as growth or weight gain and to make up seasonal short falls between feed demand and supply. They can also play an important role in maintaining ground cover, preventing erosion, accumulating nitrogen in the soil and improving land condition. Forage crops can be an important tool for producers, provided the right crop is selected and then carefully managed during establishment and grazing to ensure maximum productivity is achieved. A range of forage crops are available to producers. The right crop will depend on the quality and quantity of feed required to meet the enterprise production objectives as well as other factors such as soil type, climate, water availability, drainage, weeds and disease. Careful selection will help ensure good plant growth and grazing potential. Soil nutrition, weed control and, sowing or seeding are important considerations when seeking to establish a forage crop. Good soil nutrient levels are important in ensuring vigorous forage crop establishment. While the fertilizer history of a paddock can provide an insight into the likely levels of key nutrients, the only way to be sure of the soil nutrient profile is to undertake a soil test. Conventional, minimum till and no till sowing can be used in the establishment of a forage crop. Whichever method is used, it is important to ensure good soil to seed contact as this is critical in achieving good seed germination.

BOTANICAL NAME PENNISETUM PURPUREUM

SORGHUM

BOTANICAL NAME SORGHUM BICOLOR

ALFALFA SEEDS

BOTANICAL NAME MEDICAGO SATIVA

(BERSEEM SEED)

EGYPTIAN CLOVER SEEDS BOTANICAL NAME TRIFOLIUM ALEXANDRINUM

LEGUMES I NEVER SHY AWAY FROM HERBS!

A legume is a simple, dry fruit that is contained within a shed or a pod. Legumes are seeds, fruits, or plants that are normally known for their high protein, carbohydrate, and fat content.

There are about 18,000 species of legumes around the world.

Because legumes are so varied, each one has a unique nutritional profile. The most popular types of legumes include, but are not limited to, tamarinds, peanuts, soybeans, carobs, mesquites, lupin beans, lentils, peas, alfalfa, and clover. Legume fruits normally develop from carpels and open on two sides, like as on a pod. When dried, legumes are known as pulses.

In terms of farming, legumes can also belong to other agricultural classes such as timber species, blooms, and grains.

Some seed legumes such as peanuts and soybeans are also produced for their oils. Other types of seed legumes such as alfalfa and clover are farmed exclusively to sow forage. When legumes are growing, they fix nitrogen in the soil, which reduces the need for chemical fertilizers. Because of their unique ability to break down certain types of nitrogen, legumes make an ideal companion plant for crops that require a lot of nitrogen.

Historically speaking, archaeologists first discovered signs of legume production in Punjab. According to their findings, these legumes were first harvested back in 3300 BC. Traces of lentil cultivation have also been found around the pyramids in Egypt.

Nowadays, the largest consumers of legumes are from America, Myanmar, Australia, Canada, and Pakistan, while India remains the world’s largest producer to date.

WHITE KIDNEY BEANS BOTANICAL NAME PHASEOLUS VULGARIS

LUPINI

BOTANICAL NAME LUPINUS GENUS

DRIED GREEN PEAS BOTANICAL NAME PISUM SATIVUM

CHICKPEAS BOTANICAL NAME CICER ARIETINUM

BROAD BEANS BOTANICAL NAME VICIA FABA L.

PLANT SEEDS The spermatophytes, which means "seed plants", are some of the most important organisms on Earth. Life on land as we know it is shaped largely by the activities of seed plants. Soils, forests, and food are three of the most apparent products of this group. Seed-producing plants are probably the most familiar plants to most people, unlike mosses, liverworts, horsetails, and most other seedless plants which are overlooked because of their size or inconspicuous appearance. Many seed plants are large or showy. Conifers are seed plants they include pines, firs, yew, redwood, and many other large trees. The other major group of seed-plants are the flowering plants, including plants whose flowers are showy, but also many plants with reduced flowers, such as the oaks, grasses, and palms.

Seed plants are the familiar green components of wild, modified, and managed landscapes.

They provide many of the things that are important to humans and other animal species timber and paper, shelter, food, drugs, clothing, flowers, and, along with other photosynthetic organisms, they sustain life by converting sunlight into chemical energy and providing atmospheric oxygen.

RADISH SEEDS BOTANICAL NAME RAPHANUS RAPHANISTRUM SUBSP. SATIVUS SEEDS

MOLOKHIA SEEDS BOTANICAL NAME CORCHORUS OLITORIUS

SPINACH SEED

DILL SEEDS

BOTANICAL NAME ANETHUM GRAVEOLENS

CELERY SEEDS

BOTANICAL NAME SPINACIA OLERACEA

BOTANICAL NAME APIUM GRAVEOLENS

BASIL SEEDS BOTANICAL NAME

OCIMUM BASILICUM

PORTULACA OLERACEA SEEDS BOTANICAL NAME PORTULACA OLERACEA

ARUGULA SEEDS BOTANICAL NAME ERUCA SATIVA

PARSLEY SEEDS BOTANICAL NAME PETROSELINUM CRISPUM

DRIED HIBISCUS Dried Flowers have been decorating houses for 100’s of years.

When Summer gardens ended, the blooms were hung carefully preserved and dried for Winter decor. They have a richness of their own and with a little care will last for many years. We cherish them and love creating designs combining all elements of Nature and a bit of whimsy. If you have ever been in the shop you know…this is nothing more than a wink of what is there. Dried flowers are the perfect accent to wreaths, forever bouquets, or other decorating projects and drying flowers you've grown is a great way to conserve the fruits of your labors. There are several ways to dry flowers either by hanging them upside down, laying them flat (for flower heads)or pressing them.

CHAMOMILE BOTANICAL NAME

MATRICARIA CHAMOMILLA

DRIED HIBISCUS

(flowers & Cut & TBC) BOTANICAL NAME Hibiscus Sabdariffa

MARIGOLD CALENDULA BOTANICAL NAME

CALENDULA OFICINALIS

EXTRAS

“THE INTENSE PERFUMES OF THE WILD HERBS AS WE TROD THEM UNDERFOOT MADE US FEEL ALMOST DRUNK”

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Office: 135 F Pyramids Garden,gate A,Giza,Egypt Factory: Abo Gensho, Ibshway, Fayoum, Egypt. info@herbseic.com www.herbseic.com WhatsApp / WeChat: (+2) 012 22814448 Skype: hesham_ouf