We supply different type of cassavas. Email us and we will get a quote for you shortly
Cassava is grown for its enlarged starch-filled roots, which contains nearly the maximum theoretical concentration of starch on a dry weight basis among food crops. Fresh roots contain about 30% starch and very little protein. Roots are prepared much like potato. They can be peeled and boiled, baked, or fried. It is not recommended to eat cassava uncooked, because of potentially toxic concentrations of cyanogenic glucosides that are reduced to innocuous levels through cooking. In traditional settings of the Americas, roots are grated and the sap is extracted through squeezing or pressing. The cassava is then further dried over a fire to make a meal or fermented and cooked. The meal can then be rehydrated with water or added to soups or stews. In Africa, roots are processed in several different ways. They may be first fermented in water. Then they are either sun-dried for storage or grated and made into a dough that is cooked. Alcoholic beverages can be made from the roots.ion has seen tapioca pearls baked inside of cakes. Size :15 - 25 cm/piece Color : brown skin, white flesh Maturity : 100% Packing: in bulk or as buyer's request
PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.
Supplier: High quality dehydrated fruits and vegetables in different configurations like diced, whole, and powder. we offer them in freeze-dried, air dried, iqf and spray dried forms depending upon the needs of our esteemed clients.
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Cross cut green beans are packed with essential nutrients like vitamin A, vitamin C, iron, and calcium, which are beneficial for overall health and anti-aging. They are commonly utilized in various dishes such as soups, stews, veggie trail mixes, and salads, adding flavour and nutritional value to these meals. Including these beans in your diet can help maintain a healthy digestive system, aiding in digestion and promoting regular bowel movements.
Cross cut green beans are packed with essential nutrients like vitamin A, vitamin C, iron, and calcium, which are beneficial for overall health and anti-aging. They are commonly utilized in various dishes such as soups, stews, veggie trail mixes, and salads, adding flavour and nutritional value to these meals. Including these beans in your diet can help maintain a healthy digestive system, aiding in digestion and promoting regular bowel movements.
They can be used in a variety of dishes, including dips, salads, pastas, casseroles, smoothies, and egg dishes. Adding kale flakes to these dishes helps enhance overall nutrition
Cut spinach is rich in vitamin C, vitamin A, protein, and fibre They can be used in a variety of dishes, including salads, soups, sauces, and casseroles.
These are rich in antioxidants, fibre, and essential nutrients. They are best used in salads, pasta dishes, dips, and other similar preparations.
