- Available Sizes : (Net Weight: 135 g) - Purified Water, Natural Concentrated tomato Paste, Salt, No Artificial Flavor. NUTRITION FACTS - Calories: 115 Kcal - Total Carbohydrates: 25g - Total Fat: 0.28g - Protein: 3.37g -Sodium: 330 mg - Calcium: 0.5 mg - Iron: 01.9 mg - Potassium: 200 mg - Vitamin D: 0 Mcg
- Available Sizes : (Net Weight: 400 g) - Purified Water, Natural Concentrated tomato Paste, Salt, No Artificial Flavor. NUTRITION FACTS - serving size: 100g - Serving Per Container: 4 - Energy: 100Cal - Total Carbohydrates: 20.1g - Total Fat: 0.2g - Protein: 4.6gg -Sodium: 251 mg
The finest fresh tomatoes from Egypt are used in the manufacturing of IQG tomato paste, which is made utilizing our own in-house produced tomato concentrate and the highest standard production procedures. We provide tomato paste in a variety of weights, from 70 grams to 4.4 kilograms, packed in tin cans or glass jars with concentrations ranging from 18 Brix to 30 Brix. Our tomato paste is made from natural tomatoes without any additives or preservatives.
Egyptian clean, freshly harvested, and mature red tomatoes are chosen in accordance with IQG FOODS requirements are used to manufacture Tomato Paste CB 28-30 % and 36/38 % Tomato paste CB 28/30�° and 36/38�° is the special raw material for the preparation of juices and soups or dehydrated, its better color (a/b> 2.1 hunter lab.)
Egyptian clean, freshly harvested, and mature red tomatoes are chosen in accordance with IQG FOODS requirements are used to manufacture Tomato Paste HB 28-30%. Hot Break Tomato concentrated at 28/30�° brix, is ideal for the preparation of ketchup and thick tomato sauces due to high consistency, and high performance. For more information, please visit https://iqgfoods.com/product/tomato-paste-hot-break/
An Egyptian Premium Quality Tomato Paste 28-30 , 16-18, 35gm Pouch x 96, 70gm Pouch x 96, 400gm Canned x 12, 300gm Glass Jar x 12.
Tomato Paste No salt Added 350g. Glass Jar TR ORGANIC
Tomato Paste No salt Added 650g.Glass Jar TR ORGANIC
best price of canned tomato paste brands in drum with 28-30% cold break brix 2021 crop Product Description Brix: 28-30% PH: 4.2+/-0.2 Total Acid: 8% max Bostwick: 6-9cm/30 sec at 12.5% Brix Lycopene: 60mg/100g min Howard Mould Count: 40% max Colour A/B: 2.1 min Packaging & Shipping packaing:Pack in 220L steel drum with Aseptic bag inside 240-260 kgs per drum 4 drums per pallet. 80 drums per 20'FCL delivery time:after order happens within 15days! Company Information Tianjin Dunhe International Trade Co., Ltd is a branch of Unistar international industry co. ltd.Mainly engaged in tomato paste, apricot puree, Apple Juice and all kinds of canned fruits and vegetables export business, the main business scope include Russia, Eastern Europe, Japan and South Korea, Southeast Asia and the Middle East market. Wusu Jinshi Fruits & vegetable Co.,Ltd as our factory is located in the beautiful Xinjiang Area, 5000 acres of planting base to ensure the quality of raw materials, daily processing 2500 tons of fresh tomatoes, which can meet the different requirements of customers domestic and abroad, at the same time the factory passed the ISO9001, HACCP and other enterprise certification.
We use the best quality ingredients to of fresh tomatoes make it. with great nutritional value, product, is available in a variety of packages and sizes to cater all your customer's needs Tomato paste of 36-38% Brix produced by cold break processing, in aseptic bags in drums 225 kg. Tomato paste of 28-30% Brix produced by cold break processing, in aseptic bags in drums 225 kg. also available in small cans 400gr, 800gr, 4.2kg Tomato paste of 25-30% Brix produced by hot break processing, BRIX: 32-38% Color: Red 2-2.2 Shelf life: 36 months Hot break, cold break process Packaging: aseptic bags in drums 225 kg Certification: ISO9001,ISO22000,BRC,HALAL Production Capacity: 10000 tons per month Payment Terms: 30%-70%
Deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind – the melodic name of which comes from the Persian "tamar-I-hind," meaning "date of India" – is gaining recognition and appreciation throughout the world. Said to be native to Africa, this exotic fruit grows on exceptionally tall trees of the fabaceae family, such as peas, beans, and other legumes, mostly in the warmer, dryer areas of Asia, Mexico, and India. Tamarind trees produce an abundance of long, curved, brown pods filled with small brown seeds, surrounded by a sticky pulp that dehydrates naturally to a sticky paste. The pods look a bit like huge, brown, overly mature green beans. After harvest, tamarinds are sometimes shelled in preparation for export. From there, they're often pressed into balls and layered with sugary water or syrup; sometimes they're salted. Processed tamarind products can be found in supermarkets, but remember that additives can alter the nutritional profile. It’s better to purchase tamarind when it's fresh and still in the pod. Refrigeration is the best way to preserve the freshness for up to several months.
Ginger garlic paste, spices, fresh onion, turmeric, cotton fabric, fresh vegetables like fresh lady finger, garlic, fresh green chilli, bitter gourd, pulses, rice, masalas like chicken masala, garam masala, mutton masala, sambar masala, spices like turmeric, nuvvula podi, curry paste, dry fruits & nuts, curry powder like curry leaves spicy powder, mint leaves spice powder, moringa spice powder, basmati rice, onion, turmeric, red chilli, spices, fresh vegetable, dry vegetable.
Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.
Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.