The Slaughterhouse is the only plant of the range that meets all the requirements of the European Union. The daily capacity is of the plant is 200-250 cattle. The animal are getting after slaughter and packing in various configurations and shapes in the domestic and export market, most often in the form of carcass meat, or according to customer claim as bonless beef. bonless frozen beef CIF Shanghai/Ningbo/Xiamen 5.45.- usd/kgs
Pig, pork meat.
Overview The tropical Hibiscus flower is a very popular item in spice shops all over the Middle East and Europe. It can be used in both sweet and savoury dishes. Hibiscus tea is also very widely enjoyed for both its flavour and health benefits. It can be chilled for a decent, tart drink. Dried hibiscus flowers can also be burnt and used as hair dyes. Common Uses Hibiscus tea is made from a mixture of dried flowers, leaves and the dark red calyces of this plant. In cooking it is used more than a garnish rather than for its flavour. When the dried, red flowers are seeped in boiled water, it releases a dark red colour and a very tart flavour that works well in both teas, cocktails and sauces. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date
Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details 10 kg / 15 kg polypropylene bags or as per the request
Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details 20kg in polypropylene bags or paper bags as per request
Quick Details Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details Flowers in Carton boxes 12.5 kg, in polypropylene bags, paper bags
Overview The Pharaohs and Queens of Egypt used Luffa to soften their skins, with what was back then known as a vegetal glove. It is also called a creepy cloth and its grown in the Far East. Common Uses Luffa has softening and exfoliating properties and removes dead skin when it is used. It also stimulates tissue and at the same time promotes blood circulation. Recommended Storage Rinse it well. Rinse your loofah well after each use and squeeze and shake out excess water Keep it dry Disinfect it Microwave it to kill the germs Wash your loofah in the washing machine
Overview Molokhia is a dark and leafy green plant. It is also known as the Jew's Mallow. It is a very acquired taste as it develops a viscosity like that of an okra when cooked. It is grown and processed all over the Middle East. Although it is mostly used fresh and in frozen form, the dried form is commonly used in countries where this plant doesn't grow. Common Uses The Lebanese version is served as a soup garnished with pita croutons, onion and red wine vinegar. In Egypt it is more toned down by serving as a green soup only â?? flavoured with a lot of garlic, coriander - scooped up with fresh, soft bread. It is also served on top of rice with roasted chicken or duck. The key in its flavour is the Taqliya which is made up of the chopped garlic fried in butter and seasoned with ground coriander. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview The daisy-like flower is cultivated in North Africa and central Europe. Although it is mostly used as a tisane, it is also a very important ingredient in beauty products and teas. Chamomile aids relaxation and sleep, and it also improves digestive problems. Common Uses The flower is infused in creams to get the flavour into elegant desserts. Chamomile oils are used in seafood dishes due to its acidity and herbal flavour. Chamomile is also used in alcoholic and non-alcoholic cocktails. The most common use is to mix chamomile powder in a cup of hot tea. One can also sprinkle the powder over soups and stews for an acidic element. In baking one can add the chamomile powder to cookie batter, scones batter and even muffins to add a delicate floral aroma. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Specifications frozen pork front feet and hind feet for sale in huge quantities Grade A Specifications Frozen pork feet Front/ Hind Goods Description: Frozen pork feet. we supply frozen pork front/hind feet preliminarily cleaned from blood and contaminations and completely satisfy the sanitary requirements to treatment quality.the freezing of pork feet is made by shock technique up to the bone what gives the opportunity to stock the product in special terms for the long time not to be concerned about the loss of its value qualities. all products are accompanied by all necessary (including veterinary) documents. pork front feet average weight 300 -350 gr, length 17-18 cm. pork hind feet average weight 400-450 gr, length 19-20
Type:Ginger Style:Fresh Variety:Young Ginger Cultivation Type:Common
Type:Garlic, Pure White Product Type:Liliaceous Vegetabless Style:Fresh Cultivation Type:Common Crop:Newest Crop Store Condition:Dry & Cryogenic Storage
Type:Onion Product Type:Liliaceous Vegetabless Style:Fresh Cultivation Type:Common Part:Non-Peeled Shape:Round Maturity:MATURE Size (cm):8 shape:round Color:red & Yellow & white onion packaging:mesh bag or cartons
Frozen chicken feet, frozen chicken paw, halal whole frozen chicken, fish, pork.
Fresh & Frozen Vegetables The River Nile and its delta has been a fertile basis for vegetables since the Ancient Egyptian kingdoms. During these centuries, the Egyptian people have mastered the art of irrigation and how to read climates. Our Egyptian grown and processed fresh and frozen vegetables meet the quality and food safety demands of the European Union. These fresh and frozen vegetables are both pre-cooled and of the highest quality. Strawberry Whole Artichoke Bottoms Peas & Carrots Whole Broad Beans Pomegranates Okra Extra Fine Molokhia Minced Broccoli florets Green Peas Okra Fine Molokhia Leaves Mixed Vegetables Split Broad Beans Okra One Spinach Leaves Cauliflower florets Green Beans Okra Zero Colocasia Vegetables Soup
Overview Kibbled onions are produced when fresh onions are cored, peeled, washed, inspected and then sliced finely before it is dried. A refining process is also completed by sieving the dried elements. Onion powder is made from dehydrated, ground onions and is also commonly used in seasoning. It is a common element of spice mixes and meat rubs and marinades. Common Uses Kibbled onion is added to soups and stews, casseroles and curries, and any sauce-based cuisine that requires lengthy simmering. It can also be added to rice and potato dishes as kibbled onion tends to melt away yet leave behind its distinctive flavor. It leaves behind a sweeter taste that you don't often get when using fresh onions. Onion powder can be used in almost all savory dishes. It should be added at the beginning of the cooking process to absorb and blend in with the other flavors. It has a very strong smell, yet it works excellently as a dry rub for both meat and poultry. A dash of onion powder will give new meaning to humble mashed potatoes. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details 20kg in polypropylene bags or paper bags as per request
One of the elements of processing herbs and spices is that the waste can be put to good use. During the filtering and purification process, all the stems are separated from the raw product. After a further purification of the stems itself where dust articles are removed good quality feed is produced. The stems from Mint, Sage, Marjoram, Basil, Caraway, Fennel and Parsley make for very nutritional livestock feed. These herb stems are beneficial to the animals as it naturally lowers body temperature and it is very tasty too! We also harvest and process Alfalfa which is exported for livestock feed. We package the feed in 25kg bags (38/40/96cm) and paper bags of 20kg. Bulk shipping is available at 20 tons per shipment. Each ton is made up of 12 feed blocks
Frozen beef, ABS granulated, Fluorspar, Corn, flour, cooking oil, circuit boards scrap,.
Overview Marjoram is very closely related to oregano, but very different in so many ways. It is perhaps the ultimate meat herb because it elevates both meat and poultry to a whole new level. This aromatic herb has been used since the beginning of time and it grows very well in hot areas such as North Africa and the Middle East. Common Uses Even though it works perfectly with meat, it is an excellent herb for vegetable-based dishes. It should be used in combination with other herbs and spices as it is very pungent and can overpower all other flavours. Italian dishes would lack without marjoram. Pizza sauces, soups, salad dressings and grain dishes all taste excellent when marjoram is added. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won�?�¢??t do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
