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Top Supplier Cities : -   Saint-Paul   Paris  
VERIFIED
Mar-10-23
Supplier From Strasbourg, France
 
Red Sorghum is an ancient grain. You can use this super grain like rice or quinoa
Sorghum is a nutrient-rich, plant-based protein source that is naturally gluten-free and high in antioxidants. The whole grain goodness of sorghum helps you stay fuller longer and serves as a source of dietary fiber that promotes digestive health.
VERIFIED
Mar-10-23
Supplier From Strasbourg, France
 
Corn Grits are generally made from only white corn kernels.
The kernels are quick steamed in a matter of minutes to loosen their shells (unlike hominy grits which are soaked for days in lye water.)
VERIFIED
Mar-10-23

Alfalfa

MOQ: Not Specified
Supplier From Strasbourg, France
 
Alfalfa also called lucerne, is a perennial flowering plant in the legume family Fabaceae. It is cultivated as an important forage crop in many countries around the world. It is used for grazing, hay, and silage, as well as a green manure and cover crop. The name alfalfa is used in North America. The plant superficially resembles clover (a cousin in the same family), especially while young, when trifoliate leaves comprising round leaflets predominate.
VERIFIED
Mar-10-23
Supplier From Strasbourg, France
 
The black turtle bean is a small, shiny variety of the common bean (Phaseolus vulgaris) especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana. Like all varieties of the common bean, it is native to the Americas,but has been introduced around the world. It is also used in Indian cuisine, Tamil cuisine, where it is known as karuppu kaaramani and in Maharashtrian cuisine, where it is known as Kala Ghevada.
VERIFIED
Mar-10-23
Supplier From Strasbourg, France
 
Betel nut is the seed of the fruit of the areca palm. It is also known as areca nut. The common names, preparations and specific ingredients vary by cultural group and individuals who use it
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VERIFIED
Mar-10-23
Supplier From Strasbourg, France
 
A variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated.
It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. It features in such dishes as baked beans , various soups such as Senate bean soup, and even pies.
VERIFIED
Mar-10-23
Supplier From Strasbourg, France
 
The carob (Ceratonia siliqua) is a flowering evergreen tree or shrub in the Caesalpinioideae sub-family of the legume family, Fabaceae. It is widely cultivated for its edible fruit pods, and as an ornamental tree in gardens and landscapes. The carob tree is native to the Mediterranean region and the Middle East.Portugal is the largest producer of carob, followed by Italy and Morocco.
VERIFIED
Mar-10-23
Supplier From Strasbourg, France
 
Chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family (Lamiaceae) native to central and southern Mexico,or of the related Salvia columbariae of the southwestern United States and Mexico. Chia seeds are oval and gray with black and white spots, having a diameter around 2 millimetres (0.08 in). The seeds are hygroscopic, absorbing up to 12 times their weight in liquid when soaked and developing a mucilaginous coating that gives chia-based foods and beverages a distinctive gel texture.
VERIFIED
Mar-10-23
Supplier From Strasbourg, France
 
Coriander is an annual herb in the family Apiaceae. It is also known as dhania or cilantro . All parts of the plant are edible, but the fresh leaves and the dried seeds (which are both a herb and a spice) are the parts most traditionally used in cooking.
Most people perceive coriander as having a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene that detects some specific aldehydes that can produce soapy sensation from the odorant substances.
VERIFIED
Mar-10-23
Supplier From Strasbourg, France
 
The mature seeds are brown ovoids weighing about a tenth of a gram. By weight, they are 60% cotyledon, 32% coat and 8% embryonic root and shoot. These are 20% protein, 20% oil and 3.5% starch. Fibers grow from the seed coat to form a boll of cotton lint. The boll is a protective fruit and when the plant is grown commercially, it is stripped from the seed by ginning and the lint is then processed into cotton fibre. For unit weight of fibre, about 1.6 units of seeds are produced. The seeds are about 15% of the value of the crop and are pressed to make oil and used as ruminant animal feed. About 5% of the seeds are used for sowing the next crop.
VERIFIED
May-13-22
Supplier From Paris, France
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May-04-20
Supplier From Paris, France, France
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Jul-15-20
Supplier From Cysoing, France
Aug-21-19
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Feb-17-21
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Oct-21-19
Supplier From France, France
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Nov-02-07
Supplier From Fources, France
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