Iran is a country of four seasons. The diverse forest, mountain, desert and coastal areas with different hot and cold, dry and humid climates give our country extraordinary beauty. These geographical and climatic features have created unique eco tones in Iran that can be found in small and large areas of the country. Eco tones that connect the warm, humid coasts of the Oman Sea or the Persian Gulf to cold plains and mountains, or connect hot deserts to snow-capped peaks within less than 10 kilometers.

These conditions have made Iran a land where all kinds of tropical to cold products are found products grown in diverse and fertile soils and different climates and their quality is unique in the world.

That is why some unique products such as pistachios, saffron, dates, citrus and cereals along with a variety of livestock, poultry and sea and river fish are a well-known brand in the world. Dr. Mehdi Zarrabi Researcher and Professor of University of Tehran (Faculty of New Sciences and Technologies Department of Life Science Engineering) has spent more than thirty years of his life in identifying Iran's agricultural, rangeland and forest climates. He has launched an online brand and market called "Dr. Zarabi's Family Healthy Products" to introduce and present these products. You can find nearly 200 different quality products in this market, all of which are world-class in terms of residual chemicals.Those who are interested in nature and healthy natural foods and Iranian quality varieties around the world can visit us on this site and get to know some of the products as described on this page.We look forward to receiving your offer. If you have any questions about these products or would like to invest in exporting them, please to contact Dr. Zarrabi at mzarabi@ut.ac.ir.

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Breads and Cookies

Healthy bran Bread is our best food. The nutritional value of cereals is like that they are present as bread and sweets more than any food in food basket of people all around the world. But as the bread and sweets which we eat today are cooked with white flour not only do not have nutritional value but also, they are extremely pathogenic. Our effort is to produce and supply all types of bread and sweets cooked with bran wheat flour of various cereals (wheat, barley, oats, rye, and Triticale) and without chemical additives under bread specialists and nutritionist's management

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Breads

The nutritional value of a variety of grains is an obvious matter to anyone. But unfortunately, in our country, consumption of traditional and bulky bread that are produced with white flour and hazardous chemicals such as baking soda (for leavening) and some preservatives have become a great danger to people's health. Bread experts and Nutritionists in the Family Market produce complete healthy breads as an important strategy from farm to bakery so that one can buy various traditional and industrial bread, including fresh cereals, in the form of dried and fresh in a shape of flat and bulky with confidence, so that your blessing tablecloth would be full of energy and health

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Kashan's traditional dried bread

A healthy traditional bread for you. The land of Kashan is the Cradle of Civilization of silk, the origin of traditional bread, with the blessed villages that are still well-known for their traditional bread. This bread is produced in organic way without chemical fertilizers and pesticides in a mountain area with clean air in an unirrigated way, and from bran wheat flour which is grind with water mill so that the mineral materials and vitamins of flour is preserved. The paste is provided form natural yeast which is cooked in ceramic ovens with less than 140 cg. If you want it to be soften, just spray it with water and leave it in a plastic tablecloth

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Mixtriticale flavored bread

triticale bread is a mixture of valuable cereals. Its main cereal is hybrid rye (buckwheat) and wheat and they are known as Triticale. The most valuable bread by the name of Rogan Bread produced in Europe, is made of rye

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Barley bread

It is provided from 70% barley and 30% wheat flour because pure- barley bread is severely rinsed after baking and is not pleasant. These two Flours are complete. You can take both dry and soft bread. But the dry one is preferable. If you want it to be soften, just spray it with water and leave it in a plastic tablecloth

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Dilly Oatmeal bread

Oatmeal is a cereal that is harder and more typically wilder than barely. Its bread is not as gourmet as wheat and barley but it has superior properties. So it miracles for people with diabetes. Barley digestion is easier than wheat bread. The barely has warm and dry nature

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Raw veganismOatmeal bread

Oatmeal is a cereal that is harder and more typically wilder than the barely. Whereas raw vegetarians are not willing to eat bread because they are cooked, but they are bound to supply the nutritional value of cereals to their body, this bread is specially prepared for them

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Wheat bud rye bread

Rye bread is derived from mixed name of two kinds of cereal: rye (buckwheat) and wheat, known in Latin as Triticale. This bread is made from this hybrid cereal. The most valuable bread in Europe called Rogan Bread is made of Rye, one of the Triticale’s parents

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Flavored Bread ,triticaleChips

Bread chips will balance the weight of obese people. In other words, you will lose weight by eating, because it’s enough fiber cause to reduce the excess fat. People who are underweight can get muscular because it provides enough energy to metabolize and tissue supply

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Sweet Oatmeal bread

This bread is made of 70% oatmeal flour and 30% wheat flour to provide good quality bread. Wheat flour of both kinds of cereal is a complete flour. The sweetness of this bread is originated of dates. You can take both dry and soft bread. But its dry one is preferable. If you want it to be soften, just spray it with some water and leave it in a plastic tablecloth

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Cakes and Cookies

Cakes, cookies and pancakes are the most popular snacks to everybody, but despite their nutritional value, they are often cooked with white flour and transformed solid vegetable oil included Palm trees, which all of them are harmful to our health. Unfortunately, in most cases, harmful chemicals materials are used extensively to improve taste, color, even puffiness of cookies, as well as their long shelf life. Food professionals in the family market have been successful in supplying cakes and cookies using indigenous knowledge, and innovative nutrition technologies, with raw materials that are completely healthy and without chemicals added

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Noodle and pasta

Noodles and pasta are pulp products from wheat flour. If these high- Consuming products are made of white flour, not only have little nutritional value but also cause a variety of metabolic and even more dangerous diseases. We have been endeavoring to produce managed wheat from their healthy flour to make healthy and valuable food. We also put the first half-ready native meal, Tarkhineh vegetables made of wheat grout and whey with Iranian nomads in your food basket

2-1- Pasta

Pasta which produced in factories in a dry form, in addition to the use of white flour and semolina, which can make problem for our health, have additives and flavors that are not recommended in a healthy diet. In most cases, they also have chemical preservatives. Thefamily market pasta is being produced in health centers by using indigenous knowledge, using healthy wheat flour, whole bran, and all kinds of natural spices and healthy vegetables by rural women. You feel fullness by eating a little bit of this pasta and Due to the value of itsmaterials, your health is guaranteed

2-2-1- Complete simple bran noodle soup

2-2-2-Complete flavored bran noodle soup

2-2-3- Complete bran rice noodle

2-3- Tarkhineh

Tarkhineh is the feat of healthy Iranian cuisine that can be considered oneof the first half-cooked and early-cooked foods. Tarkhineh is the dominant diet of nomads in Iran, which for a long time can be kept healthy without harm and cooked in the shortest time. Tarkhineh is a perfect meal of wheat groat with lamb or cow whey, along with some vegetables that are dried after sunburn and process. If you want to prepare a full soup in the shortest time just put a piece of dry Tarkhineh in hot water. The family market is proud to bring this special product of the nomads, which have come from healthy wheat and the best natural dry whey

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Tarkhineh is one of the blessed tablecloth meals of ancient Iran when Aryan housewives did not have pizza

and sausages and pasta in their kitchens

3- Cereals and products

Fortunately Cereals that consume human feed, including wheat, barley, oats and rye (for the production of bread and sprouts), and all types of rice are produced in different parts of the country. Products such as flour, bran, flakes, and grouts are taken from these cereals. Also, the most valuable foods - all kinds of buds - are made of wheat and barley. The most important point in producing these valuable cereals is their health. We have been working with selected managed farms to provide a range of healthy products by the lack of toxin, pesticide, and micotoxin to shops

3-1- Wheat and Barely

Cereals have different types. The most important point of wheat is that its flour is used to make bread, cookies, cakes, biscuits, pancakes, and pasta. But other valuable cereals, such as barley, oats, buckwheat (rye), and hybrid rye (triticale or rye-wheat), should be also in our diet. The value of all these grains is to their bran, which should not be separated from the seeds, whether in flour or other products (flakes and groats) processing, and the buds production. Our effort is to produce all kinds of cereals managed in the fresh fields of the country so that the healthy products can be obtained

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3-2- Rice

Rice is the main food of half the world population. In Iran, valuable races of pollen, Tarom, Hashemi, Sadri (black tail, yellowtail and red tail), Binam, Ali Kazemi, and Champa are cultivated in fourteen provinces. Brain is the most valuable part of rice and it must be cooked completely. Good rice (brown rice) is healthy. Despite the hardship of rice production, we have managed to produce varieties of Tarom (Mazandaran), Hashemi (Guilan) and Lanjan (Fars) and supply them in brown. We advise brown rice consumption, but to fill the basket of households, a white part (not branny) is also provided