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DILL LEAVES (ORGANIC / CONVENTIONAL)

Available from Whole Year

Ingredients- 100% Dill Leaves
Botanical Name: Anethum graveolens
Shelf life- 3 years

Quality Assurance and control:

The quality assurance and control procedures considered when processing herbs and spices fall into three main areas:

1. Cultivation practices, harvesting and primary processing by growers.
2. Processing methods in the production unit.
3. Packaging and storage after processing.

These aspects in detail to develop a HACCP plan to identify problem areas, potential hazards and to put checks into place at critical points to supply high quality products to the consumer