Wild Carp Ciprinus Carpio filet in vacuum pack, quick frozen without glazur.
tilapia fish.
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
Frozen Fish Like Mackerel, Trout And Catfish.
Frozen Chicken Breast Fillets: origin of product RO packaging 20kg/ carton price is Hungary 2,30 EUR/kg FROZEN CHICKEN BREAST FILLETS : origin of product HUF packaging 1 kg/ vacum pack/ carton price is Hungary 2,60 EUR/kg
Halal Certified Specifications: Weight Per Piece 80 Gm -120 Gm Up Length Per Piece 12-15 Cm Packing: Iqf Poly Bag 10 Kg Quantity Per Month: 10x40ft Fcl Rf 250-280 Mt. - no yellow skin - no feathers - no smell - no blood - no black spots and corns - no chemical burns. - fracture of bones of total volume less than 2% - moisture -
Frozen and fresh fish like catfish and carp.Process
Catfish Fillet, Carp Fillet, Carp Slice, Hake.
We constantly have frozen pork available. Pork feet, meat, offal in big quantities. Origin: Poland Pork and chicken approved for export to: European Union, Ukraine, Georgia, Moldova, Albania, North Macedonia, United Kingdom, Vietnam, Hong Kong, Cambodia, Myanma, Liberia, Cameroon, Cape Verde, Democratic Republic of the Congo, Guinea, Equatorial Guinea, Ghana, Gabon, Sierra Leone, Mozambique, Ivory Coast, Benin, Namibia, Angola, Haiti, Curacao, Bahamas, Barbados, Aruba, Chile
1.product: Whole Chicken Without Giblets Halal Certified Sizes 1.1 Kg - 2.0 Kg Packing: Individual Vacuum Bags 10 Kg Or 15 Kg Carton (depends Size Of Chickens) Shelf Life: 12 Months Quantity Per Month: 20x40ft Fcl Rf 500-550 Mt Features: . Feather off . Well cleaned and fresh . No bruise . No broken bone (less than 5%) . No black flaw (less than 3%) . No amount of moisture (less than 5%)
Chicken wing 1 grade. The process of manufacturing is under total control of state veterinary authority. It is a leading Russian producer of high-quality products, the vertical integration of which allows profitable and efficient development of agricultural production. It has right to supply its products. This product has HACCP and ISO certificates. Shelf life if frozen is 12 months. Temperature of storage is -18C.
We live in a world where convenience is key. Many of us work long hours and that attributes to unhealthy eating as we tend to take the quicker option, which unfortunately may not be the healthiest option. Caliph Trade also offers cooked and ready to eat frozen meals. These frozen items are packed in 500 gram and 1-kilogram plastic bags and can be frozen for up to 18 months. Our cooked frozen and ready to eat meals include: Falafel Falafel with mozzarella/kashkaval cheese stuffing Falafel with spiced peppers Honey balls zalabya Lamb Kofta Beef meatballs Kebab We sell these in bulk and shipment is by freezer containers, which are kept at -18 degrees Celsius.
Catfish (silirus Glanis) And Carp (cyprinus Carpio). .
Frozen and fresh seafood, crabs and fishes, frozen chicken and all chicken parts, skim milk powder.
Dried Catfish Fillets.
Overview Fenugreek is perhaps a less commonly used spice, as it is classified as a legume. Its somewhat bitter flavour and very strong aroma is a peculiar taste and smell. These seeds retain their flavour for many years. Common Uses Fenugreek Seeds is an element of Indian cuisine and is one of the five spices in the five-spice Begali mix. In the Far East, it is used as a pickling spice. In dry form, it should be used sparingly as it has a very overpowering aroma and taste. A pinch of ground fenugreek can be added to falafel and chickpea fishes. It can also be mixed into mashed potatoes. Although it smells sweet like maple syrup when infused as a tea, it is not it is quite bitter and should be used sparingly. 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 Lemon Grass is an herb that has a pungent citrus flavour hence why it is called lemon grass. It is widely used in Asian cuisine and for medicinal purposes worldwide. It is also most commonly used in teas and the dry form, whether powder or pieces is easy to store for daily or occasional use. Common Uses In its dry form, it is used for meat rubs. It gives exceptional depth to curries and stews and is very popular in dishes that come from the Asian Continent. Using lemon grass with poultry, meat, fish and seafood adds acidity to the flavours. In African countries, it is mostly used as tea. The oil extracts are used as a preservative of foods. 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 Fennel Seed is a small elongated seed that is both used whole or ground and is identified by its licoricey flavour. It is native to the Mediterranean region, but also grown and processed in the Middle East. In India, it is most welcoming to receive a bowl of fennel seeds with small sugar crystals after a meal is paid for. It freshens the breath and leaves the mouth with that licoricey smell. Common Uses Fennel seeds can be used whole or ground in a wide array of meat and fish dishes. It also adds unique flavours to vegetarian dishes such as dahls, grain pilafs and vegetable curries. Italian cuisine benefits from fennel seeds by adding it to breads and meaty stews. It is not only limited to savoury dishes, no, fruit salads with a sprinkle of fennel seeds makes for quite a taste sensation. Homemade crackers with a sprinkle of fennel seed is quite delicious too. 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.
