Overview Cardamom is indigenous to South India but is now cultivated and processed in North Africa and the Middle East, as well as other parts of the world. This is perhaps one of the costliest herbs to buy. The green pods contain small, black seeds that give of a strong lemon-like aroma and flavour. Common Uses Cardamom works well with both sweet and savoury dishes. Fruit and nut-based desserts are elevated by adding cardamom to the mix. Cardamom is also worthy replacement of allspice in dishes that require it. It is best accompanied in pumpkin, squash and sweet potato dishes. It also works wonders in tomato-based stews. In North Africa and the Middle East, people often add a handful of cardamom pods to a pot of stock while chicken or duck is cooked. 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 spiky leaves of Rosemary are perhaps as old as time. It has been used for flavouring of wines, waters and of course edible dishes too. Hotels often go the rustic route by placing a small bundle of rosemary and lavender on pillows, whereas rustic restaurants stick a handful of rosemary in a tiny pot as table decoration. This evergreen shrub is relatively easy to grow, and it is processed in the Middle East. Common Uses The perfect culinary marriage is lamb and rosemary. Every chef will confess to that. Rosemary is also used to add flavour to chicken dishes, especially stuffing, and its pine like taste is perfect in sausages too. It most definitely elevates vegetable stews, vegetable roasts and tomato dishes. Rosemary is often used in breads and even sweet baked goods. 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 Molokhia is a dark and leafy green plant. It is also known as the Jewâ??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 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.
Hand Cleanser With Natural Ingredients: Spearmint, Aloe Vera And Chamomille, With 70% Alcohol Content Since the beginning of the coronavirus pandemic all of our lives have become different. We had to make changes to our everyday routines all of a sudden. One is the practice of regular and frequent hand cleaning to remove contaminants, keep ourselves and our environs clean and prevent from infections. Due to the suddenly increased demands for cleaners and disinfectants producers came out with no-rinse hand cleaners very quickly. Most of the hand sanitizers (made according to the suggestions of the World Health Organization (WHO)) clean effectively. The proper alcohol content kills the germs; the water and Glycerine makes it less harmful to the skin; the gelling agents improve the consistency and usage. These products made from the simplest and cheapest ingredients are sufficient against infections, but, on the other hand, not pleasant to the skin at all. Even the first uses make it dry, cracked and coarse; and the applying of hand lotions followed the sanitization cannot be averted. During the developing of this hand cleanser formula the main goal was to create the perfect cleaning effect, as well as to maintain the healthy skin. This means the use of natural, plant-based ingredients which protect and nourish the skin at the same time. We dilute the 96% alcohol used for the hand cleanser with Roman Chamomile floral water instead of pure water, and boost it with nourishing natural ingredients like organic Aloe gel, Panthenol (provitamin B5) and vegetable Glycerine. The pure Spearmint essential oil provides a pleasant smell and is gentle to skin. All together they minimize the unwanted side effects of the usual hand sanitization process and the final, natural-based formula is an effective cleanser, which is extremely gentle to the skin and can be even tolerated by children and people with sensitive and irritated skin. Usage: Apply cleanser to one palm, spread and rub it all over the hands skin. Do not rinse! Available packages: 500 ml pump dispenser bottle and 60 ml disc-top bottle
The VITAE ONE is the perfect symbiosis of alkalinity, purity and minerals. An alkaline premium water, developed with attention to modern needs, symbolizes a healthy and active lifestyle. Most foods and drinks have an acidic pH. If the body extracts more acidic than alkaline components from these they are considered acidifying. Especially in modern society we tend to eat an acidic diet. As a result, it takes our body a lot of energy to regulate the acid-base balance. Alkaline water has exploded in popularity in recent years with everyone from the health conscious to professional athletes, whether they're following an alkaline diet or just trying to get more out of their hydration. In fact, NBA superstars like Carmelo Anthony and LeBron James are some of the most well-known alkaline water fans, with reports claiming that certain pro players get more than half a dozen alkaline water bottle sleeves shipped to their homes each month. It's true that your body's pH plays a huge role in overall health, and the standard diet is typically filled with refined sugars, hydrogenated oils, excess sodium, high fructose corn syrup, chemical additives, pesticides, synthetic hormones, and highly processed foods all of which can contribute to mild acidosis, or an overproduction of acid in the blood, and promote an environment in which disease can thrive. There are many options available in your local supermarket's water bottle these days. Alkaline water is a type of water with a higher pH than regular water. Alkaline water consumption's benefits: 1. Improves circulation 2. Reduces Acid Reflux Symptoms 3. Increases hydration 4. Regulates blood sugar 5. May Promote Bone Health About VITAE ONE BLUE +Alkalinity (pH 9,3) +Purity (99,9%) +Reduced dry residue +Ideal 2:1 Calcium-Magnesium ratio About VITAE ONE RED It has the same characteristics + oxygen (30 mg/l) Both types are available in 330 ml or 1000 ml bottles.
Raw cashew directly from our farms
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Bonny Light Crude Oil
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Charcoal like wooden charcoal.
