22/20/23 cm Rim Soup Plate ,Porcelain,Ultra Bone & Color Body etc .
Ceramic mugs, cup, sacer, soup plate, salad bowl.Transportation
Tea Spoon, Dessert Spoon, Soup Spoon, Cake Fork, Dessert Fork, Dessert Knife and many others of Different Pattern/Design. producing 18/0 stainless steel flatware/cutlery (like spoons, forks and knives of different patterns using stainless steel sheet (AISI 420 & 430 grade).
Cauliflower is a popular winter vegetable in Bangladesh, where it is known as fulkopi. It is a good source of vitamins A and C, as well as calcium. Cauliflower is grown in many parts of the country, but the main producing areas are Mymensingh, Jamalpur, and Netrokona. Cauliflower is typically harvested from October to March. The heads of cauliflower should be white and compact, with no blemishes. Cauliflower can be eaten raw, cooked, or pickled. It is a versatile vegetable that can be used in a variety of dishes, such as curries, stir-fries, and soups. Bangladesh is one of the top producers of cauliflower in the world, exporting to countries all over Asia, Europe, and North America.
Pumpkins are rich in vitamins A, C, and E, fiber, and antioxidants. They are versatile ingredients for soups, pies, stews, and more. Their vibrant orange flesh and naturally sweet taste make them a family favorite in any meal. Our pumpkins are grown without chemicals, so you get the purest and most flavorful product.
Bangladesh is known for producing high-quality mung beans, commonly referred to as "green gram," which are highly valued in both local and international markets. These export-quality mung beans are renowned for their bright green color, uniform size, and rich nutritional value. They are cultivated using natural farming practices, ensuring minimal use of chemicals and pesticides. Bangladeshi mung beans are packed with protein, fiber, and essential vitamins, making them a staple in many cuisines around the world. The beans are carefully harvested, cleaned, and processed to meet international export standards, ensuring premium quality for buyers. Ideal for use in soups, salads, and traditional dishes, mung beans from Bangladesh are an excellent choice for health-conscious consumers and food industries alike.
Product Name: Export Quality Bangladeshi Cabbage Origin: Bangladesh Description: Experience the exceptional freshness and quality of our Export Quality Bangladeshi Cabbage. Grown in the fertile soils of Bangladesh, our cabbage stands out for its superior taste, crisp texture, and vibrant color. Each head of cabbage is carefully cultivated to ensure that it meets the highest international standards for export. Key Features: Premium Quality: Our cabbages are handpicked at the peak of ripeness, ensuring a crisp and tender texture with a sweet, slightly peppery flavor that enhances any dish. Vibrant Color: The cabbages have a rich green hue, indicative of their freshness and high nutritional value. The outer leaves are firm and sturdy, while the inner leaves are tender and succulent. Nutritional Value: Rich in essential vitamins (C, K, and B6), minerals (calcium, potassium, and magnesium), and dietary fiber, our cabbage supports a healthy diet and provides numerous health benefits. Sustainable Farming: Cultivated using eco-friendly farming practices, our cabbages are grown without the use of harmful pesticides or synthetic fertilizers. We prioritize sustainable agriculture to protect the environment and ensure the highest quality produce. Strict Quality Control: Each cabbage undergoes rigorous quality checks to meet international standards. Our quality control process ensures that only the best produce reaches our customers. Packaging: Our cabbages are carefully packed in hygienic, well-ventilated boxes that protect them during transit. Each box is labeled with product information and origin details, ensuring transparency and traceability. Applications: Perfect for a wide range of culinary applications, including salads, soups, stir-fries, and side dishes. Our cabbages retain their texture and flavor, making them an ideal choice for both home cooking and commercial kitchens. Storage Instructions: Store in a cool, dry place. For optimal freshness, keep in a refrigerator and use within two weeks of purchase. Export Specifications: Grades: A-grade Size: Medium to large heads Shelf Life: Up to 3 weeks under proper storage conditions Choose our Export Quality Bangladeshi Cabbage for its unparalleled freshness, flavor, and nutritional benefits. Ideal for international markets, our cabbage delivers a taste of Bangladesh's rich agricultural heritage to your table.
"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
