Herbs & Specialties Main About Us News Products Packages Recipes Cust. P.O. Contacts HOME / PACKAGING Our company grows on phased cycles throughout the year, primarily in the U.S., Colombia and Mexico, which allows us to guarantee a permanent supply of product without having to depend on external suppliers. We guarantee that our product has traceability from harvest to delivery. Refrigeration begins as soon as the herbs are hand picked in the field. The produce is taken to cold rooms with controlled temperature and relative humidity. The herbs remain in the farm’s cold room for a few hours before they are transported in refrigerated trucks to our packaging facility. All this process is done within 24 hours. We offer many options on all our products and our packaging is separated into two categories: Food Service and Retail. Regardless of your needs, we will work with you to find what packaging and size options fit best. Kilo Herb Package 1 lb loose or bunch 1 lb bag 1/2 lb bag 1/2 lb Box w/ 1/2 lb Bag loose herbs 1/2 lb Box w/ 1/4 lb Bag loose herbs 12 Tub Kraft w/2, 2.5, 3-ounce clams 12 Tub Kraft w/6 each, 4-ounce clams 15 Basil Bunches or 9 Potted plants 2-ounce Clam 2.5-ounce Clam 3-ounce Clam 4-ounce clam 6 Tub Kraft w/ 2, 2.5, 3-ounce clam 6 Tub Kraft w/12 Mint Bunches 8-ounce Clam 9 Tub Kraft w/ 2, 2.5, 3-ounce clams Box of 4 each, 8-ounce clams Box of 6 each, 4-ounce clams Chive Bunches Kilo Bunch Packaging Master Box Mint Bunches Organic 2.5-ounce clam Potted Basil Potted Herbs, 6 Pot Box Six Pack Display Blends Six Pack Display Box Recipes Products Cust. P.O. Contacts Facebook Instagram © 2021 • PRIVACY POLICY

Herbs & Specialties Main About Us News Products Packages Recipes Cust. P.O. Contacts HOME / DESSERTS / KAFFIR LIME GELATO Makes About 1 Quart You Will Need: 2 cups milk 1 cup heavy cream 3⁄4 cup sugar 1 tbsp. lime zest 1⁄4 tsp. salt 6 egg yolks 4 Kaffir lime leaves, very thinly sliced, plus more for garnish Instructions: Whisk milk, cream, sugar, lime zest, salt, and yolks in a 4-quart saucepan. Stir in Kaffir lime leaves and cover with plastic wrap; refrigerate 1 hour. Set pan over medium heat; cook, stirring, until sugar is dissolved and mixture comes to a simmer, 20-25 minutes. Remove from heat and pour through a fine strainer; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely. Pour custard into an ice cream maker and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours. Serve garnished with thinly sliced kaffir lime leaves, if you like. See Recipe in saveur.com Roasted Cauliflower Larb Garden Bouquet Salad RELATED POSTS Squash Blossom Quesadillas Squash Blossom, Avocado, and Butter Lettuce Salad Squash Blossoms Stuffed With Ricotta Edible Flower Popsicles Search for: Recipes Products Cust. P.O. Contacts Facebook Instagram © 2021 • PRIVACY POLICY