Candlenut is one of the spices and the best spices used for Asian cuisine and most of people in Indonesia uses candlenut for cooking spices because it has a very strong taste and scent that makes dishes taste good and smell good. please kindly feel free to contact us if you are interested in buying our products.
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Ingredients for garam masalaThe composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, star anise and coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala, none of which is considered more authentic than another. Some recipes call for spices to be blended with herbs, while others grind the spices with water, vinegar or other liquids such as coconut milk to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a masala is roasted before use to release its flavours and aromas. Regional variations It is generally understood that the spices to be included in a garam masala will vary according to region and personal taste. A Northwest Indian garam masala usually includes cloves; green, black, and/or brown cardamom, cinnamon, cassia, mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of caraway and black cumin. The components of the mix are ground together, but not roasted. Commercial mixtures A commercial package of Garam masala can be had as a commercially-prepared ground mixture made from spices. Many commercial mixtures may include more of other spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel. While commercial garam masala preparations can be bought ready ground, as with all ground spice, they do not keep well and soon lose their aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. When commercially ground garam masala is used in dishes, it is often added at the end of cooking so that the full aroma is not lost. Whole garam masala, however, is added early to the cooking fat, oil, or ghee for a more pungent flavour. Use in specific dishes We are Khasiyat Masala recomand our Khasiyat Rajvadi Garam Masala.
Nutmeg Myristica fragrans Fam: Myristicaceae The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner. Spice Description The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation. Bouquet:sweet, aromatic and nutty Flavour : Nutty , warm and slightly sweet Hotness Scale: 1
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Buyer: Spices, seeds, agricultural products, plantation products, coconut shell briquettes, dry food, packaged food
Supplier: Spices And Agriculture And Plantation Processed Products
Supplier: Agriculture, plantation, crafts, spices
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We invite you to explore the world of betelnut splits. As a trusted exporter of agricultural products, we take pride in offering premium-quality betelnut splits sourced directly from the fertile plantations of Indonesia. Betelnut splits, also known as Areca nut halves, are revered for their unique flavor profile and versatility. Here are some key aspects that make our betelnut splits a perfect choice: 01. Exceptional Quality: At Grencofe, we prioritize quality and ensure that only the finest betelnut splits make their way into our packaging. We work closely with skilled farmers and cultivators who employ sustainable farming practices to grow premium betelnuts. Our rigorous quality control procedures guarantee that each split meets our stringent standards of excellence. 02. Distinctive Flavor: Betelnut splits boast a distinctive taste that is both mildly sweet and slightly bitter. When chewed or consumed as part of traditional preparations, they release an aromatic flavor that is unique to betelnuts. Our carefully selected betelnut splits offer a delightful balance of flavors, providing an authentic experience for enthusiasts and connoisseurs alike. 03. Versatile Usage: Betelnut splits offer a wide range of applications, making them a valuable ingredient in various culinary creations. They can be used in traditional recipes, confectioneries, spice blends, and more. With their distinct flavor and texture, betelnut splits add a touch of uniqueness and depth to your dishes, catering to the evolving tastes of consumers. 04. Cultural Significance: Betelnut splits hold cultural significance in many regions, where they are used in social gatherings and traditional practices. By incorporating our betelnut splits into your offerings, you embrace the cultural heritage associated with this esteemed nut and provide your customers with an authentic taste experience.
Supplier: Agriculture And Plantations. Spices Like Candlenut
