Overview Basil is a native herb of the Middle East and very widely used in both is region's cuisine as well as Mediterranean dishes. Egypt and Turkey are the main producers and processors of basil. Its strong, pungent taste compliments many dishes, both savoury and sweet, and is a perfect marriage to tomato dishes. Basil is one of the most legendary herbs, sold in large quantities. Common Uses Basil is one of the most widely used herbs and is essential to Mediterranean and Arabic Cuisine. In its dry form, it is perfect in soups, vinaigrettes, grains, marinades, egg dishes and breads. Tomato dishes are taken to a whole new level when dried basil is added. This herb also complements both chicken and meat dishes by adding it to the overall spice mix. A sprinkle of dried basil is a perfect finishing touch to a pasta dish. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview The Henna plant, or Henna tree also known as the Egyptian Privet, is a plant that produces the ingredients of henna. Common Uses Henna is often applied to affected areas of the scalp for those suffering of dandruff. It also adds to the relief of eczema, scabies, fungal infections and minor wounds. Most commonly henna is used in hair dyes, cosmetics and hair care products. Henna is also used in dyes for clothing. In India and the Middle East, it is the main ingredient in temporary tattoos often applied on women before weddings and festivals. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date
Overview Mint is one of the most valued and versatile herbs. Its sweet and strong aroma and flavour is the star in many sauces, desserts and spice rubs. It is one of the most popular herbal tea herbs, and its essential oils are highly valuable. Common Uses Spearmint is used in mint sauces that are available worldwide. Mint sauces accompany lamb dishes extremely well. Wines are also flavoured with mint specifically peppermint. Many desserts require peppermint to make them perfect. This includes chocolate, orange and ice cream desserts. Both spearmint and peppermint add refreshing tastes to casseroles, stews, salads and cooked vegetables. Mint is also used in chutneys. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview The tropical Hibiscus flower is a very popular item in spice shops all over the Middle East and Europe. It can be used in both sweet and savoury dishes. Hibiscus tea is also very widely enjoyed for both its flavour and health benefits. It can be chilled for a decent, tart drink. Dried hibiscus flowers can also be burnt and used as hair dyes. Common Uses Hibiscus tea is made from a mixture of dried flowers, leaves and the dark red calyces of this plant. In cooking it is used more than a garnish rather than for its flavour. When the dried, red flowers are seeped in boiled water, it releases a dark red colour and a very tart flavour that works well in both teas, cocktails and sauces. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date
Overview Sage is an herb that pairs excellently with meat dishes. Sage has a musty, aromatic scent and is commonly used in the Mediterranean and Middle Eastern regions. It is an evergreen herb that is available all year round. Cooks prefer sage leaves over ground sage. Common Uses Although it is most often used for meat preparation, this herb is also commonly used in poultry stuffing and as a main ingredient of sausages as it contributes well with fat-rich dishes. One of its benefits is that it gives a meaty flavour to vegetarian dishes. In India especially, cooks use it in rice, soups and grain dishes. Its perfect partner is in pumpkin. In Italy it is chopped and mixed with melted butter, then served stirred into pasta or potato gnocchi. In the Middle East, sage is used in kidney and liver recipes to elevate the flavours of the meat. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Calendula petals have been eaten since ancient times. Not only is it a visually attractive plant, it also has the texture that holds together when cooked. In Asia is it commonly known as pot marigold and can be found in both farmlands for cultivation, as well as in home gardens. Whether pale yellow, golden orange or lemon coloured, its blossoms make for unique culinary experiences. Common Uses Since its culinary benefits were discovered, calendula flowers have been used to colours egg yolks, colours cheeses and give vibrant colours to green salads. Their peppery taste is a perfect substitute for the zing of lemons or acidic elements. It is often added to cream cheese dips for cracker platters. It can also be used as a substitute for saffron only for the vibrant orange colouring, not the taste. Calendula tea is a very common drink in large parts of the world. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Molokhia is a dark and leafy green plant. It is also known as the Jewâ??s Mallow. It is a very acquired taste as it develops a viscosity like that of an okra when cooked. It is grown and processed all over the Middle East. Although it is mostly used fresh and in frozen form, the dried form is commonly used in countries where this plant doesn't grow. Common Uses The Lebanese version is served as a soup garnished with pita croutons, onion and red wine vinegar. In Egypt it is more toned down by serving as a green soup only â?? flavoured with a lot of garlic, coriander - scooped up with fresh, soft bread. It is also served on top of rice with roasted chicken or duck. The key in its flavour is the Taqliya which is made up of the chopped garlic fried in butter and seasoned with ground coriander. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Dry lemon is sundried until all its water content is dried up. It is used whole, sliced or ground and a very popular spice in Middle Eastern cooking as a souring agent. Common Uses Dry lemon is used for its acidity in chutneys, soups and stews. In the Middle East it is even ground into dough for flatbreads. It is used in meat dishes as well as bean-based dishes. The powder can also be added to rice. It is an essential ingredient in Persian cooking. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
One of the elements of processing herbs and spices is that the waste can be put to good use. During the filtering and purification process, all the stems are separated from the raw product. After a further purification of the stems itself where dust articles are removed good quality feed is produced. The stems from Mint, Sage, Marjoram, Basil, Caraway, Fennel and Parsley make for very nutritional livestock feed. These herb stems are beneficial to the animals as it naturally lowers body temperature and it is very tasty too! We also harvest and process Alfalfa which is exported for livestock feed. We package the feed in 25kg bags (38/40/96cm) and paper bags of 20kg. Bulk shipping is available at 20 tons per shipment. Each ton is made up of 12 feed blocks
Fermented & Processed Pickles Fermented and processed pickles create tasty salads, snacks, side dishes and toppings. They are low in fat, fresh and can be easily stored. In Egypt and the Middle East, torsi â?? a mix of vegetable pickle is an everyday side dish for breakfast, lunch and dinner. Pickled radishes, turnips, carrots, cucumber, onion and chili are the most commonly consumed, together with cauliflower, olives and lemon. There are many health benefits related to adding pickled vegetables to one's diet. Ancient Egyptians loved pickles and Cleopatra claimed that pickles helped her maintain her beauty. It increases your metabolism, brine pickles are calorie free, they are ideal for low carb snacking and good for the digestive system. Our fermented and processed pickles are prepared with cold, salted brine for up to three months so that the bitter compound is removed, the vegetables are softened and imbued in flavor. It is then washed and sorted and packaged in containers in a brine solution for its preservation. The harvesting process plays a key role in our pickle produce. Our farmers select the finest olives and vegetables. Each olive is selected according to ripeness before the fermentation process commences. For the preservation process, our vegetables and olives are transferred to large tanks that are filled with a brine solution, which is made up of water and 10% salt. It takes up to three months for the fermentation process to be completed. This process is necessary to break down the sugar in the vegetables, and to produce the carbon dioxide so that the pickled vegetables can be stored for many months after packaging. Once the fermentation process is complete, the vegetables and olives are removed from the brine and immersed in water to remove all the salt. At this stage any slicing and selecting takes place. The vegetables and olives are then packaged with a liquor consisting of brine and labelled for shipment.
Overview Fennel Seed is a small elongated seed that is both used whole or ground and is identified by its licoricey flavour. It is native to the Mediterranean region, but also grown and processed in the Middle East. In India, it is most welcoming to receive a bowl of fennel seeds with small sugar crystals after a meal is paid for. It freshens the breath and leaves the mouth with that licoricey smell. Common Uses Fennel seeds can be used whole or ground in a wide array of meat and fish dishes. It also adds unique flavours to vegetarian dishes such as dahls, grain pilafs and vegetable curries. Italian cuisine benefits from fennel seeds by adding it to breads and meaty stews. It is not only limited to savoury dishes, no, fruit salads with a sprinkle of fennel seeds makes for quite a taste sensation. Homemade crackers with a sprinkle of fennel seed is quite delicious too. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview The Pharaohs and Queens of Egypt used Luffa to soften their skins, with what was back then known as a vegetal glove. It is also called a creepy cloth and its grown in the Far East. Common Uses Luffa has softening and exfoliating properties and removes dead skin when it is used. It also stimulates tissue and at the same time promotes blood circulation. Recommended Storage Rinse it well. Rinse your loofah well after each use and squeeze and shake out excess water Keep it dry Disinfect it Microwave it to kill the germs Wash your loofah in the washing machine
Overview Molokhia is a dark and leafy green plant. It is also known as the Jew's Mallow. It is a very acquired taste as it develops a viscosity like that of an okra when cooked. It is grown and processed all over the Middle East. Although it is mostly used fresh and in frozen form, the dried form is commonly used in countries where this plant doesn't grow. Common Uses The Lebanese version is served as a soup garnished with pita croutons, onion and red wine vinegar. In Egypt it is more toned down by serving as a green soup only â?? flavoured with a lot of garlic, coriander - scooped up with fresh, soft bread. It is also served on top of rice with roasted chicken or duck. The key in its flavour is the Taqliya which is made up of the chopped garlic fried in butter and seasoned with ground coriander. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Liquorice is a dried root from a plant that is indigenous to the Middle East and Central Asia. The roots are harvested, cleaned, beaten and when the roots reach straight lengths, it is dried. Liquorice roots add sweet flavours to cakes and baked goods. Common Uses Liquorice root can be ground and added to a coffee blend, as a natural sweeting agent. It is highly recommended in gamy meats to enhance the already sweet element that these venison cuts hold. Liquorice is very often used in desserts such as ice creams, panna cotta, toffees and liqueurs. It can be used to flavour sugar and dried fruits. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Kibbled onions are produced when fresh onions are cored, peeled, washed, inspected and then sliced finely before it is dried. A refining process is also completed by sieving the dried elements. Onion powder is made from dehydrated, ground onions and is also commonly used in seasoning. It is a common element of spice mixes and meat rubs and marinades. Common Uses Kibbled onion is added to soups and stews, casseroles and curries, and any sauce-based cuisine that requires lengthy simmering. It can also be added to rice and potato dishes as kibbled onion tends to melt away yet leave behind its distinctive flavor. It leaves behind a sweeter taste that you don't often get when using fresh onions. Onion powder can be used in almost all savory dishes. It should be added at the beginning of the cooking process to absorb and blend in with the other flavors. It has a very strong smell, yet it works excellently as a dry rub for both meat and poultry. A dash of onion powder will give new meaning to humble mashed potatoes. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Marjoram is very closely related to oregano, but very different in so many ways. It is perhaps the ultimate meat herb because it elevates both meat and poultry to a whole new level. This aromatic herb has been used since the beginning of time and it grows very well in hot areas such as North Africa and the Middle East. Common Uses Even though it works perfectly with meat, it is an excellent herb for vegetable-based dishes. It should be used in combination with other herbs and spices as it is very pungent and can overpower all other flavours. Italian dishes would lack without marjoram. Pizza sauces, soups, salad dressings and grain dishes all taste excellent when marjoram is added. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won�?�¢??t do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Red Chili is cultivated and processed in many parts of the world. The flavours range from mildly hot to extremely spicy. Common Uses Red Chili is used in stews, soups and in bean dishes. Chili ice cream as well as chili chocolate are two relatedly new dessert concepts that are enjoyed all over the world. Hispanic cuisine is known for having red chili as an ingredient. It is a perfect addition to tomato-based stews, sauces and soups. Peanut and sesame seed oils are enhanced with red chili when used in oriental noodle dishes. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview The tropical Hibiscus flower is a very popular item in spice shops all over the Middle East and Europe. It can be used in both sweet and savoury dishes. Hibiscus tea is also very widely enjoyed for both its flavour and health benefits. It can be chilled for a decent, tart drink. Dried hibiscus flowers can also be burnt and used as hair dyes. Common Uses Crushed hibiscus leaves mixed with some olive oil makes for a great paste to treat damaged and dull hair. It is also very beneficial for sore skin due to acne problems. Crushed hibiscus is also used in teabags for quick cups of tea. The crushed version also makes it easy to use in jellies and desserts. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Guava is a very nutritional fruit. The dry leaves are also very beneficial as they contain antioxidants, they are antibacterial and have anti-inflammatory benefits. When steamed, it can be treated for stomach issues and even cancer. Common Uses Guava leaves have very high levels of anti-oxidants and those destroy free radicals that damage skin. A mixture of boiled guava leaves and yogurt applied to the skin improves skin complexion. The tea also brings quick relief from diarrhea, lowers cholesterol, encourages weight loss and assist with diabetic issues. Furthermore, studies have shown that a regular use of guava leaf tea flights cancer. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic wont do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Fresh & Frozen Vegetables The River Nile and its delta has been a fertile basis for vegetables since the Ancient Egyptian kingdoms. During these centuries, the Egyptian people have mastered the art of irrigation and how to read climates. Our Egyptian grown and processed fresh and frozen vegetables meet the quality and food safety demands of the European Union. These fresh and frozen vegetables are both pre-cooled and of the highest quality. Strawberry Whole Artichoke Bottoms Peas & Carrots Whole Broad Beans Pomegranates Okra Extra Fine Molokhia Minced Broccoli florets Green Peas Okra Fine Molokhia Leaves Mixed Vegetables Split Broad Beans Okra One Spinach Leaves Cauliflower florets Green Beans Okra Zero Colocasia Vegetables Soup