FLAVOR AS NATURE INTENDED

Class 29

Herb and vegetable based concentrates for cooking; frozen processed vegetables, namely, roasted onions, green onions, kale, ginger, fennel, garlic, ginger, bell peppers, leeks, shallots, shiitake mushrooms, tomatoes, water chestnuts and chile peppers, namely, aji peppers, Anaheim chiles, jalapeño peppers, poblano chiles; pastes, purees and blends of vegetables, namely, artichokes, bamboo shoots, chile peppers, fennel, garlic, ginger, arugula, green onions, jalapenos, leeks, mushrooms, onions, shallots, kale, spinach, tomatoes and water chestnuts

Class 30

Sauces, namely, savoury and sweet sauces for use with all types of meals; processed herbs and spices, namely, basil, chives, chervil, cilantro, dill, garlic, lemon grass, marjoram, mint, oregano, Thai basil, thyme, parsley, shallot, sorrel, bean shoots, tarragon, watercress, rosemary, and peppermint; pastes, purees and blends of processed herbs, namely, ginger, basil, chervil, chives, cilantro, dill, garlic, garlic chives, lemon grass, marjoram, mint, Thai basil, oregano, parsley, peppermint, rosemary, sage, sorrel, spearmint, tarragon and thyme