Basil is most commonly used herb in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay.
Size: 4*4mm cuts, 5% of stems
Processing: IQF Frozen
Packing: 1x10kg/ctn, per request
Colour: typical green color
Metal/glass/plastic/stone/wood/sand/soil or any other foreign body: non-existence.
Contamination: pesticides, fungicides, metals in line with import country regulations and China National Standards.
(1) TPC <300,000CFU/G
(2) Yeast <100CFU/G
(4) Salmonella negative/25g
(5) Coliforms <100CFU/G
(6) E.coli NIL<10CFU/G
Storage, shelf life and transporting conditions
Products must be kept at a temperature of minus 18℃ or less to maintain its required condition and attain a shelf life of 24 months in unopened packs. Transported also at or under temperature of minus 18℃.
By waterproof cardboard carton with polyethylene liner.
Storage & shipment condition: deep frozen, store at less than minus 18℃.