From Egypt, To The World

BASIL

/OCIMUM BASILICUM/

Basil, also called great basil or Saint- Joseph's-wort, is a culinary herb of the family Lamiaceae (mints). It is also called the "king of herbs" and the "royal herb". The name "basil" comes from Greek βασιλικόν φυτόν (basilikón phutón), "royal/kingly plant”. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

H.S. Code: 12119094

DILL

/ANETHUM GRAVEOLENS/

Dill grows up to 40–60 cm (16–24 in), with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm (3.9–7.9 in) long. The ultimate leaf divisions are 1–2 mm (0.039–0.079 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.039 in) broad, but harder in texture.Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.

H.S. Code: 07129090

PARSLEY

/PETROSELINUM CRISPUM/

Parsley or garden parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region, naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.. Parsley is widely used in European, Middle Eastern, and American cooking. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe and southern Europe, as well as and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.

H.S. Code: 12119094

OREGANO

/ORIGANUM VULGARE/

Oregano is a flowering plant in the mint family (Lamiaceae). It is native to temperate western and southwestern Eurasia and the Mediterranean region. Oregano is an important culinary herb, used for the flavour of its leaves, which can be more flavourful when dried than fresh. It has an aromatic, warm, and slightly bitter taste, which can vary in intensity. Good-quality oregano may be strong enough almost to numb the tongue, but cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, season, and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants.

H.S. Code: 07129050

THYME

/THYMUS VULGARIS/

Thyme is an evergreen herb with culinary, medicinal, and ornamental uses. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum. Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs".

H.S. Code: 12119099

ROSEMARY

/ROSMARINUS OFFICINALIS/

Rosemary perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. Since it is attractive and drought-tolerant, rosemary is used as an ornamental plant in gardens and for xeriscape landscaping, especially in regions of Mediterranean climate. It is considered easy to grow and pest-resistant. Fresh or dried leaves are used in traditional Italian cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves.

H.S. Code: 12119094

CALENDULA

/CALENDULA OFFICINALIS/

Calendula is a genus of about 15–20 species[ of annual and perennial herbaceous plants in the daisy family Asteraceae that are often known as marigolds. They are native to southwestern Asia, western Europe, Macaronesia, and the Mediterranean. Calendula species have been used traditionally as culinary and medicinal herbs. The petals are edible and can be used fresh in salads or dried and used to color cheese or as a replacement for saffron. A yellow dye has been extracted from the flowers.

H.S. Code: 06049900

HIBISCUS

/HIBISCUS ROSA-SINENSIS/

Hibiscus is a genus of flowering plants in the mallow family, Malvaceae. The genus is quite large, comprising several hundred species that are native to warmtemperate, subtropical and tropical regions throughout the world. The leaves are alternate, ovate to lanceolate, often with a toothed or lobed margin. The flowers are large, conspicuous, trumpetshaped, with five or more petals, colour from white to pink, red, orange, peach, yellow or purple, and from 4–18 cm broad. Hibiscus rosa-sinensis is described as having has a number of medical uses in Chinese herbology.

H.S. Code: 12119029

MULUKHIYAH

/CORCHORUS OLITORIUS/

Mulukhiyah is the leaves of Corchorus olitorius commonly known as Nalta jute and tossa jute.It is used as a vegetable. It is popular in Middle East, East African and North African countries. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. While most scholars are of the opinion that mulukhiya's origins lie in Egypt, there are also those who believe India to have been the source.

H.S. Code: 12099990

GINGER

/ZINGIBER OFFICINALE/

Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. Ginger produces a hot, fragrant kitchen spice. They can be steeped in boiling water to make ginger tisane, to which honey is often added; sliced orange or lemon fruit may be added. Ginger can be made into candy, or ginger wine, which has been made commercially since 1740. Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavours of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavouring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.

H.S. Code: 09101210 

CINNAMON

/CINNAMOMUM VERUM/

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The term "cinnamon" also refers to its midbrown colour. Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BCE, but those who report it had come from China confuse it with cassia. Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god.

H.S. Code: 09109929