Specifications: 100% pure natural ginger. Process: clean, cut and dry. Form: Slice, whole or powder. Without SO2, no additives. Moisture: 12% max. Color: plump, shiny. Shelf life: 18months. Place of Origin: Vietnam.
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Supplier: Textile,t shirts,shirts,jeans,denim jeans,fabric,cotton,polyester,silk,wool,linen printed labels, name plates,tags,ss nameplates,al nameplates,ms nameplates,engraving,laser engraving nameplates,ss engraving,al engraving,laser marking,cable tags,etching nameplates,sublimation sheet,pocket nameplates,earthing,nameplates,qrcode labels,barcode labels,al labels,stickers,vinyl, polycarbonate,stickers,keypad stickers,pvc stickers,warning stickers,al label stickers,laser cutting services,raw materials,ss sheets,al sheets,ms sheets dehydrated onion,flakes, chopped, minced, granules, powder dehydrated garlic,flakes, chopped, minced, granules, powder dehydrated ginger,slices, whole, chopped, powder dehydrated fruits & vegetables,organic dehydrated fruits,organic dehydrated vegetables tomato flakes / powder,beet root flakes/powder, potato flakes/powder,green chilli flakes/powder,carrot flakes/powder
Supplier: Seasonal fresh fruits, dried nuts, spices such as: cinnamon/cassia (sticks, powder, crushed), ginger and turmeric (dried and fresh whole/sliced), star anise, dried chilli, black and white pepper and wooden products and handicrafts
Services: Producing and exporting
Supplier: Cashew kernels, sesame seeds, cloves, black pepper, green cardamom, white cardamom, dry ginger slices, ginger powder, vanilla beans, coriander, dry African bird eye chilies.
Ginger sliced
* Flowering plant in the family Zingiberaceae whose rhizome or root is widely used as a spice or a folk medicine. * We are offering high quality Ginger that is widely used as seasoning or condiment and it gives a delicious taste and richness in flavor. * Dehydrated Ginger Slices are special because it can be used as a spice in tea or cooking and also can be eaten by itself as a delicious snack.
PRODUCT INFO White eggplants are slightly curved and oblong, averaging 10-17 centimeters in length. The outer skin is smooth and bright white with one bulbous end that tapers slightly to a green calyx. The cream-colored inner flesh is dense with many, edible white seeds. When cooked, White eggplants are creamy and mild with a light sweet flavor. USES White eggplants are best suited for cooked applications such as sauteing pan-frying, deep-frying, grilling, and baking. Their skins are firmer than purple varieties and should be peeled before cooking. They can be sliced and grilled, used in stir-fries, or sauteing with other vegetables as a side dish. They can also be sliced and used as a substitute for meat in pasta dishes such as parmigiana bianca. White eggplants pair well with chilies, tomatoes, squash, stewed meats, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro, and parsley, cheeses such as fresh cow's milk, parmesan, and aged sheep's cheese, miso, ginger, yuzu, garlic, and allspice. White eggplants will keep up to three days when stored in a cool and dry place. SEASONS White eggplants are available during the summer months.
PRODUCT INFO Bitter melons are small to medium gourds, averaging 6 to 30 centimeters in length, and have a long and slender, oblong shape with slightly tapered ends. The gourd's surface will vary depending on the specific type, ranging from deeply creased, smooth, pale green, and ridged to rough, dark green, and heavily textured with warts and bumps. The gourd's skin may also exhibit a waxy layer, and some rarer types of Bitter melon showcase a white hue. Underneath the thin skin, the flesh is crisp, watery, and pale green, encasing a central cavity filled with spongy pith and large, cream-colored seeds. Bitter melons are harvested when they are young and green, containing a sharp, astringent, and vegetal flavor. The gourds are also selected when they display a green coloring with a faint yellow hue, an indication of further maturity, rumored to contain a slightly milder, bitter, and acidic flavor. USES Bitter melons have an astringent, bitter flavor well suited for cooked preparations, including stir-frying, baking, saut�©ing, steaming, boiling, braising, and stewing. The melon's sharp flavor complements rich, fatty, and spicy ingredients and is often utilized in different culinary styles found within Asian cuisine. Bitter melons can be consumed raw, but the gourds should be deseeded, salted, and left for approximately 30 to 45 minutes to draw excess moisture and bitterness. Once the bitter flavor is lessened, the melons can be sliced for salads, chopped into dips and spreads, or blended into juices. Bitter melons are also traditionally blanched before use or salted to tame the astringent notes before cooking. The melons can be stirred into soups and curries, stuffed and baked as a main dish, stir-fried with vegetables and meat, or cooked and coated in rich sauces. Bitter melons can also be sliced and roasted as a simple side dish, cut and fried as a rice accompaniment, or pieces of the flesh can be dried and steeped as a healing and cleansing tea. In addition to the melons, the young leaves and shoots of the plants are edible and share the characteristic bitter flavor, used as an accent in salads and soups. Bitter melon pairs well with coconut milk, aromatics including lemongrass, ginger, garlic, and onions, chile peppers, tomatoes, green beans, eggplant, black beans, yogurt, pork, beef, and poultry, and seafood including fish, shrimp, crab, and scallops. Whole, unwashed Bitter melons will keep 3 to 5 days when wrapped in plastic or placed in a sealed container in the refrigerator's crisper drawer. SEASONS Bitter melons are available year-round, with a peak season in the summer.
