Storage Type cool and dry place Specification custom Manufacturer NUTRILON Ingredients Natural Content / Address United Kingdom Instruction for use Food Shelf Life 24 months Place of Origin London, United Kingdom Variety Milk powder and cream powder Product Type Milk Powder Age Group Children, Baby Processing Type Sterilized Brix (%) 100 Fat Content (%) 10 Fineness (%) 1 Coagulation 16 Weight (kg) 0.4 Brand Name Custom Model Number Nutrilon Infant milk- Product name Nutrilon Infant milk
Storage Type Aptamil Milk Specification Aptamil Milk Manufacturer OEM Ingredients Aptamil Milk Content Aptamil Milk Address Aptamil Milk Instruction for use Aptamil Milk Shelf Life 12 Months Place of Origin France Product Type Milk Powder Coagulation Aptamil Milk Brand Name Aptamil Milk Model Number Aptamil Milk
This easytomake spice blend is the heart of most Indian dishes A combination of different whole spices probably has as many recipe variations as there are families in India The word garam means warm in hindi while masala means spice mix making garam masala a warm spice mix Different regions of India have different versions of garam masala Some are made without dry roasting the ingredients while the others are made after dry roasting Cool the ingredients and then grind them into powder Some recipesvariants contain ingredients that others dont Once you get a feel for the taste it gives your cooking experiment and alters your garam masala recipe to suit your needs Garam masala is best made fresh just before you begin cooking but if you havent got the time make a batch ahead and store for several months in an airtight container in a cool dark place There are 10 variants of Garam Masalas that the RD team has managed to develop Royal Garam Masala Garam Masala Mild Garam Masala Hot Garam Masala Spice Blend Kitchen King Garam Masala Indian Khada Garam Masala Aromatic Garam Masala Mughlai Garam Masala Zaikedar Garam Masala Shahi Garam Masala
The history of chai masala goes way beyond time. It became even more popular in the 1960s when mechanized tea production was introduced to make it affordable for consumers. Indian masala chai is recognized all around the world for its abundance of warming spices. There are many chai spice variations based on region, family tradition, and individual preference. Some of the essential masala chai spice ingredients include: Cinnamon Cardamom Cloves Ginger Lemongrass, etc. From delicious chai lattes to chewy chai muffins, the mixture drives the flavor and aroma of many recipes across traditions from around the world. This blend is a staple in a majority of Indian households because it is often complementary to delicious beverages and treats. Variants of Tea Masala at Swani Spices include: Kashmiri Kesar Tea Mix. Curry Fragrant Tea Hot and Spicy Tea Mix Detox Tea Mix Desi Chai Masala Refreshing Green Tea Mix Bombay Cutting Chai Masala
Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inï¬?orescence (spike) and the auxiliary buds continue further growth. Pepper is considered originated in the hills of Southwestern Ghats of India. It is now grown in Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico, and Guatemala apart from the country of origin. Pepper requires hot and humid climate and grows between 20-degree North and South latitudes, from sea level to up to 1500 meters above MSL. The crop tolerates temperatures between 10 degree and 40-degree C. A wellâ??distributed annual rainfall of 125 to 200 cm is considered ideal for pepper. Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to efectively adjust the favor. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuï¬?s. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where, black specks of black pepper is not liked. Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bioavailability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, antioxidant and antimicrobial.
Ginger as a plant is refreshingly aromatic and the underground rhizome, whether raw or processed, is valued as a spice in India. It is a tropical plant with the center of origin in India and Malaysia. However, now it is widely cultivated in India, Jamaica, Sierra Leone, Nigeria, Malaysia, Southern China, and Japan. The plant requires warm and humid climate and thrives well from sea level to an altitude of 1500 mtrs above. A well-distributed rainfall (150-300cm) during growing season and dry spells during land preparation and harvesting are required for the crop. Fresh Ginger, Dry Ginger Powder, Oleoresin, and oil are used in food processing. It is an indispensable ingredient in the manufacture of gingerbread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors, etc. In medicine, Ginger is used as a carminative and stimulant. It has wider application in indigenous medicines. The ginger oil is used as a food flavourant in soft drinks.
Coriander is an important spice crop having a prime position in flavoring food. The plant is a thin stemmed, small, bushy herb, 25-50 cm in height with many branches and umbels. Leaves are alternate, and compound. The whole plant has a pleasant aroma. It is a native of the Mediterranean and commercially produced in India, Morocco, Russia, France, Central America, the USA, Mexico, and various other Eastern European nations. This tropical crop can be successfully cultivated as a rabi season crop in an area free from severe frost during February when the crop flowers and sets its seeds. The youngest plant is used for flavoring and garnishing curries as well as soups. The seeds of this plant are widely used as condiments with or without roasting in the preparation of curry powders, sausages, and seasonings. It is an important ingredient in the manufacture of food flavorings, bakery products, meat products, sodas and syrups, puddings, candy preserves, and liquors. The plant is also known to come with medicinal values by being used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products.
Garlic is a hardy, bulbous, rooted, perennial plant with arrow at leaves and bears small white owers and bulbils. The compound bulb consists of 6 to 34 bulblets called 'cloves which are surrounded by a common, thin, white, or pinkish papery sheet. Garlic has a strong flavor and taste. Garlic is a native of West Asia and the Mediterranean area. China, Korea, India, USA, Spain, Argentina, and Egypt are the major garlic-growing countries. Garlic prefers cool weather and grows in a well drained, moderately clay loam at higher elevations (900 to 1200 meters). Garlic is used for flavoring various dishes practically all over the world. In the United States, almost half of the produce is dehydrated for use in mayonnaise products, salad dressings, and several meat preparations. Raw garlic is used in the preparation of garlic powder, garlic salt, garlic vinegar, garlic cheese croutons, garlicked potato chips, garlic bread, garlic red bacon, etc. Spray-dried garlic products, liquid garlic preparation sare other products. In India and other Asian and Middle-east countries, garlic is used in pickles, curry powders, curried vegetables, meat preparations, etc. Oil of garlic is used as flavor in agents in soups, canned foods, sauces, etc. The other properties are antibacterial, fungicidal, and insecticidal. In the area of medicine, it is used for various ailments of stomach and skin diseases. It has wider applications in indigenous medicine and is also considered highly nutritive.
Ginger as a plant is refreshingly aromatic and the underground rhizome, whether raw or processed, is valued as a spice in India. It is a tropical plant with the center of origin in India and Malaysia. However, now it is widely cultivated in India, Jamaica, Sierra Leone, Nigeria, Malaysia, Southern China, and Japan. The plant requires warm and humid climate and thrives well from sea level to an altitude of 1500 mtrs above. A well-distributed rainfall (150-300cm) during growing season and dry spells during land preparation and harvesting are required for the crop. Fresh Ginger, Dry Ginger Powder, Oleoresin, and oil are used in food processing. It is an indispensable ingredient in the manufacture of gingerbread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors, etc. In medicine, Ginger is used as a carminative and stimulant. It has wider application in indigenous medicines. The ginger oil is used as a food flavourant in soft drinks.
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