Herbaria

 

Our organic gourmet pepper specialities and delicacies come from small, organic producers all over the world and are subjected to careful organoleptic testing and selection in co-operation with top chef Konrad Geiger. In addition to the one hundred per cent organic quality, culinary top marks in terms of taste, aroma and appearance also play a decisive role in their inclusion in the high-quality gourmet range.

The quest for the best

We seek out the finest ecologically grown raw materials for the Herbaria organic gourmet seasonings in many different countries. Some spice plants flourish in tropical latitudes only and top chef Konrad Geiger’s sophisticated spice blends are a special challenge when it comes to procuring the raw materials. They contain unusual spices which turn his creations into something really special. The flavourings for which there is little demand, however, such as myrtle leaves or myrobalani berries, are often difficult to find on the market in organic quality, and then only in small quantities.

Terroir – regional differences in taste

Although it is supposed to be the spices which tease both the palate and nose during a meal, many consumers know surprisingly little about varieties, qualities and differences in flavours. Pepper is thus simply black, white or green. However, just as with wine, the growing region, the situation, the soil properties and the weather conditions during the growing season are what determine the flavour of the spices. Together with top chef Konrad Geiger, we sample raw materials from a wide variety of regions before deciding on a supplier. It is also our intention to generate an interest among our customers in the finer points of taste when it comes to high-quality organic spices, which is why we list the background and regions of origin on the labels. An informed taste and enjoyment challenge.

A little quality of life

For centuries, the appreciation of foodstuffs had always gone hand in hand with an awareness of their place of origin and often of their producers as well. This cultural dimension of eating has been pretty much lost in today’s anonymous mass market of conventional foodstuffs. By its very nature the organic market is, more individual and the many laws and regulations make it more transparent. Producers and consumers in this sector are already a bit closer together. We want to be able give back a little more quality of life to our customers with our Herbaria organic gourmet spices.

 

 

 

Herbaria obtains many of its high-quality raw materials from its own ecological farms in Chile. More than 100 different plants are grown on three farms extending over almost 600 hectares, near Villarrica in Southern Chile.

Chile: Eco-Paradise

In the region surrounding the farmings, there are no agricultural producers using chemical sprays, no industrial areas and no nuclear power stations. The air is free of pollutants, the soils have never been chemically treated and the crystal clear water comes from a glacier visible from the farms. The Mediterranean climate and high rainfall provide ideal conditions for the cultivation and the production of seeds from medicinal herbs rich in active agents. It goes without saying that genetic engineering has no place here.

Sowing

Herbaria – local employer

More than 60 jobs – ranging from that of administrator through to the production managers and the labour force – have been created for local residents on the farms. At harvest and sowing times the permanent staff is supplemented with approximately 100 additional seasonal workers. Horses and modern agricultural machinery are used as well as the prevailing manual labour. The herbs are dried using state-of-the-art equipment, some of which is solar-powered.

Trial garden

The Herbaria company is inspected at regular intervals by the EC Eco-Control Agency QC&I, Cologne, in accordance with the EC Organic Production Directive regulatory criteria. The company’s own strict quality criteria are, however, are lot more stringent than the statutory regulations. Optical quality control Strictest controls for herbs and spices A small sample of herbs and spices is examined in our own laboratory straight after the harvest. The laboratory tests all incoming raw materials for identity, active ingredients content and purity. We also test for chemical spraying residues, heavy metal and radioactive contaminants, as well as potential pathogen infestation. Spices are also tested for the toxic fungal metabolites aflatoxin and ochratoxin, and for the Sudan Red colorant which is banned in the EU. Only once the sample has successfully passed all of the tests is the full quantity of raw materials ordered by Herbaria. Residue control using the latest laboratory technology Cold chamber, laboratory, air washer We test every delivery thoroughly! On arrival the raw materials are re-weighed, deep-frozen to minus 80 degrees in our in-house cold chamber with liquid air so that no pests are introduced, and checked for aroma, taste, appearance and foreign bodies. Samples are taken again and comprehensively tested in the laboratory. After cutting and sifting, the herbs are air washed and, if necessary, sorted by hand. Following the prescribed hygiene checks of all raw materials and of the machines, the precise net weight is determined according to the recipe. The mixing process in the drum is computer-controlled but requires longstanding experience and a high degree of responsibility. Air washing The dried, chopped and sifted herbs are subjected to an air wash in a threshing plant. This allows heavy particles such as stems or impurities to drop to the floor while the herbs themselves are blown onto a conveyor belt by a fan and then sorted by hand. Comprehensive documentation Next comes the checking of contents and packaging before the herbs and spices are conveyed to the packaging machines. Electronic monitoring systems prevent mix-ups or mixing and control the exact content quantities. Final laboratory checks for the correct content or the use-by date, for example, are carried out before the finished tea or spice packets are sent for storage and despatch. All of the quality control steps are fully documented. We keep reserve samples for several years in accordance with the statutory provisions.