Our Turkish Sage is harvested at peak maturity to ensure strong aroma, clean leaf structure, and high essential oil content. Gently dried and sorted, it is ideal for herbal teas, culinary seasonings, and extract manufacturing. Each batch is cleaned and processed according to international specifications, offering consistent quality for brands seeking dependable, naturally aromatic sage for global markets.
This sage provides bold herbal flavour, excellent infusion quality, and stable aroma strength suitable for large-scale production.
Leaves are cleaned, sieved, and sorted for shape and colour to meet industrial and retail packaging requirements.
Ideal for teas, culinary blends, and extraction.
Clean, colour-stable, and size-controlled.
Tea, seasonings, herbal blends, extracts.
Consistent availability and fast dispatch.
These FAQs support tea manufacturers, spice brands, and extract producers looking for clear product details.
In international trade, Turkish Oregano is often botanically classified as Origanum onites or Origanum vulgare, but it is frequently referred to as “Thyme” in specific markets. The primary distinction lies in the chemical profile: Turkish Oregano is world-renowned for its exceptionally high Carvacrol content, whereas Western Thyme (Thymus vulgaris) typically has a higher concentration of Thymol. DITCO provides clear botanical identification and chemical profiling to ensure the product matches your specific formulation needs.
Carvacrol is the primary active phenol responsible for the aroma and antimicrobial properties of Oregano. High-quality Turkish Oregano from DITCO typically features a Carvacrol level ranging from 65% to 80% of the total essential oil. For industrial buyers, we provide a Gas Chromatography (GC) analysis to confirm the carvacrol and thymol ratios, ensuring the potency required for food preservation, pharmaceutical, and aromatherapy applications.
Pyrrolizidine Alkaloids (PAs) are a critical safety concern in the EU spice trade (Regulation 2020/2040). These are often caused by the accidental harvest of co-mingled weeds. DITCO implements a strict mechanical cleaning and color-sorting process to remove foreign botanical materials. We perform regular batch testing in accredited laboratories to ensure our Thyme and Oregano meet the stringent Maximum Levels (MLs) for PAs, guaranteeing a safe product for the European market.
We offer various physical grades tailored to industrial use. Rubbed Oregano is the most common, where the leaves are crushed and sifted to a specific mesh size (usually 1-3mm) with a minimal stem-to-leaf ratio. Whole Leaf is preferred for high-end retail and decorative uses. For both grades, we utilize gravity separators and air-suction systems to ensure a high-purity product (98-99% leaf purity) free from dust, petioles, and woody stems.
Yes. To meet the strict microbiological standards of the “Ready-to-Eat” food sector, we offer Steam Sterilization (SS). This natural, chemical-free process effectively reduces Total Plate Count (TPC), Yeast, and Mold, and guarantees the absence of Salmonella and E. coli. Our sterilization technique is optimized to maintain the natural green color and preserve the delicate volatile oil content, ensuring food safety without sacrificing quality.
For export-grade Oregano and Thyme, the maximum moisture content is strictly kept at 12% to prevent microbial spoilage and oxidation during transit. When packed in multi-wall kraft bags or high-density polypropylene bags and stored in a cool, dry environment ($<20$°C), the shelf life is 24 months. We recommend B2B buyers store the product away from direct sunlight to prevent the degradation of the green chlorophyll and the evaporation of the volatile oils.
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