ORGANIC LEAVES

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Oregano is one of the basic seasonings of Italian cuisine and of all Mediterranean countries, each country uses it in a different way, but it is practically used with all kinds of dishes: tomato sauces, pastas, sauces in general, pizzas, fish, meat, chicken, vegetables, lamb, stews, flavored oils, marinades,...

Oregano is one of the basic seasonings of Italian cuisine and of all Mediterranean countries

Without gluten
This information is obtained automatically and may not be 100% true. If you have any questions, contact us.
Alesframa
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INGREDIENTS

Leaves and flowering tops, dried, of the Oregano (Origanum vulgare Linnaeus and/or Origanum virens, H). Light green to dark green in color. Strong, pungent aroma with a slightly bitter taste.

Oregano is a very strong, pungent aroma with a slightly bitter taste

Oregano is one of the basic seasonings of Italian cuisine and all Mediterranean countries, each country uses it in different ways, but it is practically used with all kinds of dishes: tomato sauces, pastas, sauces in general, pizzas, fish, meat, chicken, vegetables, lamb, stews, flavored oils, marinades, ... It is used dry and can be used from the beginning of cooking. It combines very well with parsley, rosemary, thyme, savory, sage.

ORGANOLEPTIC CHARACTERISTICS

Color: Green

Smell: Highly aromatic

Appearance: Leaves

Nutritional value (in 100 g. Bibliographic data):

Nutritional value (in 100 g. Literature data):

OREGANO

Preservation

Keep in a cool, dry place, away from strong odors and sources of contamination.

Store in a cool, dry place, away from strong odors and sources of contamination

DECLARATION OF ALLERGENS

DECLARATION OF ALLERGENS

According to the technical data sheet of the supplier(s):

Contains NO GLUTEN AS AN INGREDIENT, BUT THE ABSENCE OF TRACE CANNOT BE GUARANTEED.

ALLERGENS:

Contains no allergens as ingredients

Because of cross-contamination may contain Celeriac, nuts, mustard and sesame.

At both our facilities and our supplier's, cleaning and sanitizing processes are carried out after each production to avoid cross-contamination, as well as self-monitoring and verification systems for the confirmation of absence of traces,. However, we cannot claim that the products are free of allergens present in the plant due to accidental contamination

COMMUNITY DIRECTIVE 2006/142/EC ON INGREDIENTS AND ALLERGEN LABELLING

DECLARATION OF ALLERGENS

DECLARATION OF ALLERGENS

According to ROYAL DECREE 1334/1999, of July 31, which approves the General Standard for labeling, presentation and advertising of foodstuffs and its subsequent amendments. And Annex II of REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011 on the provision of food information to consumers and amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC, and 2008/5/EC, and Commission Regulation (EC) No 608/2004.

The product does not fall within the scope of Regulations (EC) 1829/2003 (GMO food and feed) and (EC) 1830/2003. That is, it does not contain or consist of GMOs, is not produced from GMOs and does not contain ingredients produced from GMOs. Therefore, it is not subject to the specific labeling requirements set forth in the aforementioned regulation. NON-GENETICALLY MODIFIED STATEMENT

  1. If there were an accidental contamination of GMOs, it would not exceed the thresholds set out in that regulation
  2. Our supplier has an identity system in place that guarantees the two previous paragraphs.
  3. No changes will be made to the product supplied without the customer being previously informed.

APPLICABLE LEGISLATION

  • COMMISSION REGULATION (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs
  • Regulation (EC)No 1830/2003 of 22 September 2003 concerning the traceability and labeling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms and amending Directive 2001/18/EC
  • Regulation (EC)No 1829/2003 of 22 September 2003 on genetically modified food and feed
  • Regulation (EU) No. 1669/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers and amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC, and Commission Regulation (EC) No 608/2004
  • Regulation (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety and subsequent amendments
  • Regulation (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 on the hygiene of foodstuffs
  • COMMISSION REGULATION (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs and subsequent amendments
  • REGULATION (EC) NO 396/2005 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC

APTITUDE FOR ETHNIC GROUPS AND OTHERS:

HALAL FITNESS : YES, official certificate not available

DIABETICS SUITABILITY : YES

FIT FOR VEGETARIANS : YES

FIT FOR VEGANISTS : YES

FIT FOR VEGANS : YES

CELIAC SUITABILITY : YES EXCLUSIVELY IN ORIGINAL FORMAT (kg)

Translated automatically

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