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Culinary Tree
No. 32, Ground Floor,
2nd Block, Austin Town,
Bangalore - 560 047
t: +91 80 4132 7687
e: info@theculinarytree.com

"You don't have to cook fancy or complicated masterpieces -
just good food from fresh ingredients.” - Julia Childs
Local Exotic > Tasty Herbs
  • Curled/Flat Parsley
    Parsley is often used as garnish and is available in two variants, curly leaf or curled parsley and flat parsley. Many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central and eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.
  • Italian Basil & THAI BASIL
    Basil, Thai basil, or sweet basil, is a common name for the culinary herb Ocimum Basilicum. It was originally domesticated in India. It is best known as a culinary herb prominently featured in Italian cuisine and also plays a very vital role in Southeast Asian Cuisines. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
  • Oregano
    Oregano is a common species of Origanum, a genus of the mint family. 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 the cultivars adapted to colder climates often have a lesser flavour. It is mostly used in Mediterranean cuisine.
  • Rosemary
    A woody, perennial herb with fragrant, evergreen, Rosemary has needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. 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 these leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods.
  • Sage
    Sage is a perennial, evergreen subshrub, with woody stems, greyish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. Sage has for generations been listed as one of the essential herbs. It has a savoury, slightly peppery flavour
  • Thyme
    Thyme is an evergreen herb with culinary, medicinal and ornamental uses. Thyme is sold both fresh and dried. The fresh form is more flavourful, but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh greenhouse thyme is often available year round. Thyme is used for seasoning in salads and other food as well.
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