Parsley Leaves Dealers in Mumbai

• Product Name:: Parsley
• gms:: 15gm
• oz:: 0.52
• Bulk Packaging:: Available in 1 kg & 25 kg (Price on Request)

No kitchen should be without a good supply of this multi-purpose herb. It can be used as a garnish and flavouring and as a vegetable Parsley can be used in almost any savoury dish. It’s especially good used in great quantities in fresh salads or in soups and tomato sauces. Chop or shred it and mix with butter to melt over fish or to glaze vegetables.There’s just as much flavour in the stalk as in the leaf and both are used to flavour stews and stocks. It’s delicious briefly deep-fried and served as a vegetable.  Use it in marinades, stuffing, in omelettes – the list goes on! Fresh parsley should be washed right before using since it is highly fragile. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water. Since it has a stronger flavor than the curly variety, Italian flat leaf parsley holds up better to cooking and therefore is usually the type preferred for hot dishes. It should be added towards the end of the cooking process so that it can best retain its taste, colour and nutritional value. Combine chopped parsley with chopped green onions (scallions), mint leaves, lemon juice and olive oil. Add parsley to pesto sauce to add more texture to its green colour. Serve a colourful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley leaves. Stir Parsley into melted garlic butter for a savory, yet simple, pasta or steamed vegetable topper.

Avail from us the Fresh Parsley Leaves that is rich in vitamin C and other nutrients. The Fresh Parsley Leaves are used to garnish various dishes such as fish dishes, sauces as well as for salads & cooked vegetables. The Parsley Leaves are also used for varied medicinal & therapeutic uses and is also capable of detoxifying carcinogens & neutralizes carcinogens in tobacco smoke.

Parsley makes wonders in stews, sauces, cheese spreads, rice dishes and vegetables. KEYA Parsley is used for flavouring Parsley Potatoes, Garnish, Soups, Stuffed in Omelettes, Parsley Yoghurt Dip and Parsley Hummus. It is also used for marinating, dressings & with infused oils.

An attractive curly leaved plant, parsley can grow to 60 cm in height. There are several different varieties Hamburg, French and curly (the most familiar) being among the best known.   Nutritional Facts Parsley is very high in vitamin C. It is a very familiar herb, used to decorate savoury dishes. The leaves can be finely chopped for sauces and fish dishes, salads and cooked vegetables.   Medicinal / Therapeutic Use Anti-cancer because of its high concentrations of antioxidants, such as monoterpenes, phthalides, polyacetylenes. Can help detoxify carcinogens and neutralize certain carcinogens in tobacco smoke. Also, has diuretic activity.

KEYA Parsley is used for flavouring Parsley Potatoes, Garnish, Soups, Stuffed in Omelettes, Parsley Yoghurt Dip and Parsley Hummus. It is also used for marinating, dressings & with infused oils. It provides relief from bad breath, diarrhoea, digestion, fatigue, insect bites, jaundice, night blindness, stamina loss and low resistance. It is also a strong antibacterial and an anti-oxidant.

Owing to our wide distribution network and the fastest transit system, buyers can receive their orders on timely basis. Our company is a pioneering name in Mumbai(India), renowned for providing the best product at competitive prices.

  Ajamoda (Trachyspermum ammi Linn. Sprague) is much used as a medical plant in Ayurvedic & Unani medicine. It is called Carum, Ajwan, Lovage; in Sanskrit as Yavani, Yavana, Yavanaka, Ajamoda, Ajamodika; in Hindi as Ajowanj, Ajwain; in Tamil as Omum; in Telugu as Omamu and in Kannada as Omu, Ajamoda.English 'Ajwan' is just the Romanized spelling of the Hindi name ajvan. Most European languages have similar names, although the spelling is sometimes varied, e.g., in Dutch ajowan or German Adiowan. Hindi name can be traced back to Sanskrit yavanaka, which is derived from the adjective yavana Greek. Modern Northern and Southern Indian names like Gujarati yavano, Bengali jowan, Punjabi aijavain and Tamil omum have the same source. This suggests that the spice originated from the Eastern Mediterranean and arrived in India in course of the Greek conquest of Central Asia. The Sanskrit term yavana for Greece belongs to the same kin as Arabic al-Yunan. Another group of names for ajmoda is derived from Sanskrit ajamoda or ajamodika. Examples in modern Indian languages include Kannada ajamoda and Sinhala asamodagam.     Plant Description Ajmoda grows well in a wide variety of soils and sun exposures. Plant the seeds in the spring after the last frost by first soaking them overnight in water to increase the germination rate. Sow the seeds about 1/4 inch deep and 4 to 6 inches apart, and in rows about 12 to 18 inches apart in the garden.    Ajmoda (Parsley) in Other Languages

• Sample Size: 100 g , 2 g
• Energy Value: 324 kcal , 6.5 kcal
• Protein: 19.6 g , 0.4 g
• Fat: 2.9 g , 0.1 g
• Carbohydrates: 54.8 g , 1.1 g

By SNAPINâ„¢ is a widely used aromatic herb known for its earthy flavour. It blends well with a variety of dry and gravy dishes. Add SNAPINâ„¢ Parsley to pastas, soups, sautéed vegetables, patties, grilled and roast meat for an enhanced experience.

Also known as curled or curly parsley, flat leaf parsley and Italian parsley. It is readily available in dried leaves and fresh leaves.Parsley is a great all around herb. It quickly adds a touch of color and texture to any recipe. The aroma and taste of parsley is very distinctive for a herb that is generally described as being mild and non obtrusive. Use fresh or dried parsley in any recipe. Especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes as well as sauces to go with fish, poultry, veal and pork. Use fresh leaves as garnish. Parsley has a delicate favor that combines well with other herbs like basil, bay leaves, chives, dill, garlic, marjoram, mint, oregano and thyme. Flat leaf or Italian is used primarily in cooking because of its more robust flavor and curly parsley is used primaryily for garnish. Add at the end of cooking for better flavor.

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