Basmati (pronounced IPA: in the Indian subcontinent) is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent As of 2018-19, India exported 65% of the overseas basmati rice market.
Basmati rice has a typical pandan-like (Pandanus amaryllifolius leaf) flavour caused by the aroma compound 2-acetyl-1-pyrroline. Basmati grains contain about 0.09 ppm of this aromatic chemical compound naturally, a level that is about 12 times as much as non-basmati rice varieties, giving basmati its distinctive fragrance and flavour. This natural aroma is also found in cheese, fruit and other cereals. It is a flavoring agent approved in the United States and Europe, and is used in bakery products for aroma.
There are several varieties of basmati rice. Traditional Indian types include basmati 370, basmati 385, and basmati Ranbirsinghpura (R.S.Pura) and Gujjar Chack area in Jammu province situated at the India-Pakistani border in Jammu and Kashmir state of India. 1121 and Muradabadi 6465 Extra Long Grain Rice.
Leafy shoots of the cardamom plant arise 1.5 to 6 metres (5 to 20 feet) from the branching rootstock. Flowering shoots, approximately 1 metre (3 feet) long, may be upright or sprawling; each bears numerous flowers about 5 cm (2 inches) in diameter with greenish petals and a purple-veined white lip. The whole fruit, 0.8 to 1.5 cm, is a green three-sided oval capsule containing 15 to 20 dark, reddish brown to brownish black, hard, angular seeds. The essential oil occurs in large parenchyma cells underlying the epidermis of the seed coat. The essential oil content varies from 2 to 10 percent; its principal components are cineole and terpinyl acetate.
Cashew, (Anacardium occidentale), evergreen shrub or tree of the sumac family (Anacardiaceae), cultivated for its characteristically curved edible seeds, which are commonly called cashew nuts though they are not true nuts. The domesticated cashew tree is native to the New World but commercially cultivated mainly in Brazil and India. The seeds, rich in oil and distinctively flavoured, are commonly used in South and Southeast Asian cuisine and are a characteristic ingredient of numerous chicken and vegetarian dishes of southern India. In Western countries they are eaten mainly as a premium-quality protein-rich snack food.
Coriander is one of the oldest of herbs and spices. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown or tan in colour with longitudinal ridges.
Coriander seed has a warm and subtle flavour with a slight citrus hint. It has an aromatic scent that is soothingly warm, nutty, slightly fruity, and complex. Coriander seeds are available throughout the year, in whole or in ground powder form.
Ginger rhizomes are articulated tubers in form of a hand with intense and aromatic smell, sour and spicy taste,ashen outside and white-yellow inside. The ginger consumption reduces the risk of cardiovascular disease and improves blood flow; also it helps to lower cholesterol levels by the presence of omega -3 in its composition and helps relieve respiratory diseases.
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Raw materials: cane sugar, beet sugar, and high fructose corn syrup.
Cane sugar is processed into raw sugar by a sequence of operations: harvesting, cutting, crushing, extraction of juice, clarification, evaporation, crystallization, centrifugation and refining.
Beet sugar processing involves harvesting, slicing, extraction of juice, carbonization, evaporation, crystallization and refining.
The heating process used for these processes and the resulting low water activity of the end products greatly decreases the initial microflora with the remaining organisms consisting primarily of heat-resistant spores (Owen, 1977) such as those from Bacillus and Clostridium species. While spores of Clostridium botulinum have been detected in sugar, they are of little relevance due to the low water activity of the confectionery products. For high fructose corn syrup, which utilizes enzymatic processing, the primary organisms of concern are spoilage organisms such as osmophilic yeast like Zygosaccharomyces rouxii and Saccharomyces cerevisiae, which are not relevant to hard candy confectionery processing.
Utilization of turmeric is high in textile, medicinal and culinary industries. This golden spice is inborn to India and South East Asia. Its fresh form is very much found in Thai cuisine whereas in other parts of Asia, it's used as spice. Turmeric is a Kharif crop which grows well in hot and humid climate and prospers in light black or red soil.
Sowing of the root stalk is done during spring season and the plant becomes ready to harvest with in 7-8 months. Turmeric is largely cultivated in India, Thailand, Taiwan and other South East Asian countries. The dried rhizome is imported in countries, namely Japan, Sri Lanka, Iran, United States of America and Ethiopia. India is producing the finest quality and different varieties of turmeric and is the largest producer and consumer of turmeric. Varieties grown are Alleppey Finger, Erode Turmeric, Salem Turmeric, Raja pore turmeric, Nizamabad bulb.
A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia.
A walnut is the edible seed of a drupe, and thus not a true botanical nut. It is commonly consumed as a nut. After full ripening for its edible seed when the shell has been discarded, it is used as a garnish or a snack. Nuts of the eastern black walnut (Juglans nigra) and butternuts (Juglans cinerea) are less commonly consumed.
