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The collection and packaging of herbs is plentiful under the control of five state institutions -

Inspection for protection and control of public health

Inspection for Environmental and Water Protection

Food Agency

Drug Agency

Ministry of Health

The herbs are collected in an ecologically clean area of Bulgaria and the world.

All herbs are packed in certified PAP 22 herbal paper and cellophane envelopes in accordance with EN 26590-1!

Samardala leaf - with added salt

Nectaroscordum siculum, Allium siculum Ucria

Samardala is perhaps the only purely Bulgarian spice. In the past, it was used mostly in South-Eastern Bulgaria, but today more and more lovers of delicious food are discovering it all over the country. It is prepared from an annual plant of the Onion family, which is an endemic species for the Balkans / Nectaroscordum bulgaricum/. Although it is found growing wild in other Balkan countries, it is used as a culinary spice only in Bulgaria. The plant has long straight leaves and beautiful flowers in the shape of bells arranged in an inflorescence at the top of the stem. As a decorative flower, it is known in European countries, and bulbs of samardala can already be found in our flower shops.

In its fresh state, samardala has a very strong aroma and a sharp, pungent taste, which are lost when dried. Therefore, to prepare the spice, an ancient technology is used to this day, which preserves the aroma of the plant and softens its taste. After peeling, the leaves are cut and pounded together with salt. A thick green pulp is obtained, which is dried in the shade for 30-40 days, stirring periodically. The room where the spice is dried must be ventilated and the temperature must not be more than 30 degrees, so that the samardala does not brown. After drying, the mixture turns into lumps, which are ground into powder.

Samardala has a very characteristic taste and aroma, suitable for vegetable dishes, potatoes, eggs, rice. It can also be used to flavor tarator, as well as chicken dishes, and in the Stara and Nova Zagora region, it is a traditional seasoning for Easter eggs and Gergiev lamb.

When fresh, samardala should be dosed carefully because of the strong and overpowering aroma. It is suitable for lettuce, cucumber, tomato, radish salads, but it should be taken into account that it is hotter than garlic and onion. Fresh samardala is not suitable for heat treatment. For this purpose, use the dried spice

It buyers to comply with the law in his own country on imports  food and customs duties which are at their expense.

Supply of Bulgarian Posts within 20 days.

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