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Fabric name Jute Fabric also known as Burlap, hessian cloth, gunny cloth Fabric composition Fibers of the jute plant composed of cellulose and lignin Fabric breathability High Moisture-wicking abilities High Heat retention abilities Medium Stretchability (give) Low Prone to pilling/bubbling Low Country where fabric was first produced Indus valley civilization Biggest exporting/producing country today Bangladesh Recommended washing temperatures Cool, warm, or hot Commonly used in Bags, ropes, agricultural erosion prevention, sapling bags, upholstery, carpet, rugs, linoleum backing, curtains, canvas, sweaters, cardigans, ghillie suits Jute fabric is a type of textile fiber made from the jute plant. While there are a few different botanical varieties of jute, one of the main species used to make jute fabric is Corchorus olitorius (white jute). However, another species of jute, called Corchorus capsularis (tossa jute) is considered to be superior even though it is harder to cultivate. Cotton takes the title of most-produced plant-based fiber, but jute is a close second. While jute isnâ??t very popular in the Western world, it is one of the primary textile fibers of India and neighboring countries. Jute plants grow to be over 10 feet high, and the fibers derived from these plants are harvested in a single long string. Therefore, jute fibers are among the longest natural textile fibers in the world.

Made by: Bangladesh shipping Terms: CIF/ FOB/ CNF Payment Terms: LC/TT Quantity: MOQ Prince: Negotiable Sir, We can supply good product with lower prices. Please see below: Bangladesh is known for its production of various spices, including dry chili peppers. Chili peppers are a staple ingredient in Bangladeshi cuisine, adding heat and flavor to many dishes. Different varieties of chili peppers are grown in Bangladesh, ranging in heat levels and flavor profiles. The most commonly cultivated chili peppers in Bangladesh include: Naga/Bhoot Jolokia: Also known as ghost pepper, this extremely hot chili pepper is grown in various regions of Bangladesh. It is widely used in traditional cooking and also exported for its intense heat. Capsicum annuum (varieties like Sylheti Morich): These are milder chili peppers compared to the Naga/Bhoot Jolokia. They are widely used in cooking for their flavor and moderate heat. Capsicum frutescens (varieties like Tezpur): These chili peppers are smaller in size and are known for their pungent heat. They are commonly used in pickles and spicy sauces. Capsicum chinense (varieties like Dorset Naga): Similar to Naga/Bhoot Jolokia, these chili peppers are also extremely hot and are used sparingly in cooking to add intense heat to dishes. Dry chili peppers are commonly used in Bangladeshi cuisine to make spice blends, curries, pickles, and sauces. They are also used to make chili powder, which is a key ingredient in many dishes. Additionally, chili peppers are dried and preserved for long-term use, especially during seasons when fresh peppers are not readily available. In Bangladesh, dry chili peppers are not only essential for adding heat to dishes but also contribute to the distinctive flavor profile of Bangladeshi cuisine.

"Dry fish" typically refers to fish that has been dried to preserve it. This preservation method is commonly used in regions where fresh fish may not be readily available or to extend the shelf life of fish. The process of drying fish involves removing moisture from the fish through methods such as sun drying, smoking, or dehydrating. Once dried, the fish can be stored for an extended period without refrigeration. Here's a general overview of how to prepare dry fish: Cleaning and Preparing the Fish: Start by cleaning the fish thoroughly, removing scales, guts, and any undesirable parts. Some prefer to keep the fish whole, while others may fillet or butterfly it. Salt Cure (Optional): Some recipes call for curing the fish in a salt mixture before drying. This helps draw out moisture and adds flavor. If you choose to salt cure, rub the fish with salt and any desired seasonings and let it sit for a few hours to overnight in the refrigerator. Drying Method: There are various methods for drying fish. Traditionally, fish are dried in the sun on racks or lines, but you can also use a food dehydrator or smoker. If using a dehydrator or smoker, follow the manufacturer's instructions for drying fish. Drying Time: The drying time will depend on factors like the size and thickness of the fish, as well as the drying method used. It can take anywhere from a few hours to several days for the fish to dry completely. The fish should be firm and leathery when fully dried. Storage: Once the fish is fully dried, it can be stored in airtight containers or vacuum-sealed bags in a cool, dry place. Properly dried and stored fish can last for several months to a year. Rehydration and Cooking: Before cooking with dried fish, it's often rehydrated by soaking it in water or other liquids for a period of time. Once rehydrated, the fish can be used in a variety of dishes such as soups, stews, curries, or fried preparations. Dried fish is a versatile ingredient that adds a unique flavor and texture to dishes. It's commonly used in cuisines around the world, from Asian to Caribbean to Scandinavian

This fabric is perfect for lightweight outerwear, especially during the summer. It is comfortable and breathable, making it ideal for staying cool in hot weather. The light weight of the fabric allows for easy movement and doesn't weigh you down. Whether you're going for a casual look or dressing up for a special occasion, this fabric is versatile and can be styled in various ways. Its soft texture also adds to the comfort, making it a great choice for all-day wear. With this fabric, you can stay stylish and comfortable all summer long.