Marjoram (Origanum majorana) Export Details
1. Product Name:
Marjoram (Commonly known as Sweet Marjoram or Bardaqoush)
2. Description:
Marjoram is a fragrant herb native to Egypt, widely cultivated for its aromatic leaves. It is used as a culinary herb, seasoning, and medicinal plant due to its rich nutrient content and health benefits. Egyptian marjoram is highly valued for its fresh aroma, vibrant green color, and high-quality flavor.
3. Physical Characteristics:
Appearance: Small, oval-shaped green leaves with a slightly fuzzy texture.
Size: Leaves are approximately 1–2 cm long and 0.5–1 cm wide.
Color: Vibrant green without yellowing or browning.
Odor: Sweet, warm, and slightly citrusy aroma.
Taste: Mildly sweet with a hint of earthy spiciness.
4. Chemical Properties:
Active Compounds: Contains essential oils (e.g., terpinene, sabinene, linalool), flavonoids, vitamins, and minerals.
Essential Oil Content: ~0.5–1.5% in dried marjoram leaves.
Moisture Content: <10% in dried form to ensure stability.
Ash Content: Approximately 8–10%.
pH Level: Slightly acidic when brewed or cooked.
5. Nutritional Information (Per 100 g of Fresh Marjoram):
Calories: ~271 kcal
Carbohydrates: ~60 g
Protein: ~13 g
Fat: ~7 g
Fiber: ~40 g
Vitamin A: ~8068 IU (high in beta-carotene)
Vitamin C: ~51 mg
Vitamin K: ~621 µg
Iron: ~83 mg
Calcium: ~1990 mg
Magnesium: ~346 mg
Potassium: ~1522 mg
Antioxidants: High levels of flavonoids and polyphenols.
6. Quality Standards:
Grading: Based on leaf size, color uniformity, and freshness.
Purity: Free from stems, seeds, or foreign matter.
Moisture Content: Maximum 10% for dried marjoram; fresh marjoram should have optimal moisture without wilting.
Color Consistency: Vibrant green without discoloration.
Foreign Matter: <1% by weight.
Compliance with Local and European Specifications According to Food Safety
7. Microbiological Standards:
Total Plate Count (TPC): ≤ 10,000 CFU/g
Yeast and Mold: ≤ 100 CFU/g
Coliforms: Absent in 1 g
E. coli: Absent in 1 g
Salmonella: Absent in 25 g
8. Storage Conditions:
Dried Marjoram:
Temperature: Store in a cool, dry place at temperatures below 25°C.
Humidity: Relative humidity should be <60% to avoid moisture absorption.
The packaging
The packaging is in polypropylene bags, cardboard boxes, or as per customer request.
9. Shelf Life:
Fresh Marjoram: 5–7 days under proper refrigeration.
Dried Marjoram: Up to 24 months under proper storage conditions.
10. Applications:
Culinary Uses: Used as a seasoning in soups, stews, meat dishes, and sauces.
Health Supplements: Supports digestion, reduces inflammation, and aids in respiratory health due to its high antioxidant and anti-inflammatory properties.
Cosmetics: Added to skincare products for its soothing and anti-inflammatory properties.
Traditional Medicine: Used to treat colds, coughs, digestive issues, and muscle pain.
11. Origin:
Country of Origin: Egypt
Region: Primarily grown in the Nile Delta region due to its fertile soil and favorable climate.
Contact information: