Type:PISTACHIO BUTTER,Grade (Size):A,EXW Price ($/Kg):12.32, Packing:4 kg
Overview Having garlic oil in the kitchen is a great blessing. This essential oil is extremely versatile and can be used for both cooking and health reasons. Common Uses In cooking, garlic oil can be used as a replacement for garlic butter. It can also be drizzled over meat, chicken and salads. For health uses, garlic essential oils are known to treat skin issues. Athlete's foot and ringworm can be treated with garlic essential oil. It can be used to treat ear infections, and even the common cold. A few drops of this essential oil can be added to a cup of tea for easy ingestion. Recommended Storage The ideal storage of essential oils is to keep it refrigerated, as the fridge keeps the components that make up the oils at their optimal levels. If you don't have space in the fridge, you can keep it in a cool, dark place. Essential oils have a shelf life of one to five years. You should however replace essential oils after three years to gain the most benefits out of the essential oils.
Overview Sage is an herb that pairs excellently with meat dishes. Sage has a musty, aromatic scent and is commonly used in the Mediterranean and Middle Eastern regions. It is an evergreen herb that is available all year round. Cooks prefer sage leaves over ground sage. Common Uses Although it is most often used for meat preparation, this herb is also commonly used in poultry stuffing and as a main ingredient of sausages as it contributes well with fat-rich dishes. One of its benefits is that it gives a meaty flavour to vegetarian dishes. In India especially, cooks use it in rice, soups and grain dishes. Its perfect partner is in pumpkin. In Italy it is chopped and mixed with melted butter, then served stirred into pasta or potato gnocchi. In the Middle East, sage is used in kidney and liver recipes to elevate the flavours of the meat. 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.
LIP BALMS MADE WITH COLD PRESSED SEED OIL TYPES - 100% natural products Our natural lip balms are made of natural ingedients only providing care at any conditions. The packaging reveals the Zero Waste concept of the production: they are sold in environmentally friendly paper tube containers. * Lip balm with rosehip seed oil Rosehip seed oil is one of the most valuable cosmetic ingredient in the world. Our lip balm contains more than 50 % of it! It is, in fact boosted with rosehip fruit extract, shea butter and phytosterols to protect and hydrate the lips. * Lip balm with grapeseed oil The main component, the grape seed oil is a very precious oil with high antioxidant (Resveratrol), linoleic acid and polyphenol content. Mixed with high quality, spanish extra virgin olive oil, shea butter and cocoa butter it nourishes, hydrates and protects the lips'' sensitive skin. Beyond these the lip balm is enriched with phytosterols, that can rebuild the skins natural hydro-lipid layer. The beeswax forms a protective layer to keep the lips hydration. The rosmary and lemongrass natural essential oils give a pleasant, balanced smell to the lip balm. * Lip balm with regular and slightly hot paprika seed oil A unique product in two versions: the regular and the slightly hot edition. Paprika seed oil is a perfect skin care oil: it has a very high vitamin E, carotenoid and phytosterol content, and has antioxidant, anti-aging and protecting effects. Due to its capsaicin content it increases the blood flow in the lips brightening their colour and giving them a â?? by women and man well appreciated â?? visual volume. The added sesame and milk thistle seed oil, the shea butter, the avocadin and the bisabolol even increase its nourishing and antibacterial mechanism. * Lip balm with walnut oil Walnut oil is a great cosmetic oil, that in addition with the shea- and cocoa butter and the phytosterols nourishes and protects the lips, and have anti-inflammatory and hydrating effects. The scent is lent by the matching sandalwood and clove essential oils. Size of each: 6 g
The rosehip seed oil soap 100 g: gently cleans the body and face while the active ingredients nourish, hydrate and renew the skin. The fine microparts of the fruit help removing the dead skin cells. The soap has a nice, bright colour and the scents of the pure bitter orange and Damasc rose essential oils make it very pleasant to use. They are wrapped in paper covered with natural carnauba wax to protect the soaps from the light and prevent drying. They are recommended to use daily. Keep it on a soap holder avoiding soaking! The bath salt 120 g: The Himalayan and Praid salt crystals with rose fruit extract and the natural, anti-inflammatory, wound-healing allantoin calm and nourish the skin during a bath. The floating rose petals and the sweet, fruity scent of the the pure bitter orange and Damasc rose have a positive, calming effect on the senses. Nurture your skin and indulge yourself with a bath 1-2 times a week adding 2 tablespoons of bath salt to the water! The lip balm 6 g: Rosehip seed oil is one of the most valuable cosmetic ingredient in the world. Our lip balm contains more than 50 % of it! It is, in fact boosted with rosehip fruit extract, shea butter and phytosterols to protect and hydrate the lips. The packaging reveals the Zero Waste concept of the production: they are sold in environmentally friendly paper tube containers. Why to use cosmetics with rosehip seed oil? The rosehip - the fruit of the wild rose - has been a traditional herb for hundreds of years in Europe for its natural health benefits: it is high in vitamins and other nutrients. The rosehip seed oil is very rare, unique oil, one of the worlds best cosmetic oils. The rosehip seeds are hard to press and require special pressing technology. The valuable oil is extremly high in essential fatty acids, vitamin E and A, phytosterols and other antioxidant ingredients. It helps rebuilding the sun-damaged skin, supports collagen production, has an anti-aging and firming effect and naturally improves its elasticity. For the rosehip seed cosmeticts we use the oil, the flesh and the fruit extract, as well and combine them with other natural herbal ingredients to create the best and most intense skin care effects.
