I am a primary green asparagus producer in Hungary. I would like to ask you, if you have any capacity to buy my product. Approxinately i can arrange fresh 2,5-3 q per day. I have all kind of quantity.
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 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.
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
Tom&Jerry OEM series OEM label support. Our OEM experience for different brands: Family Mart, Tom&Jerry, Sainsbury, Wal-Mart, Seven Eleven, NS, Tesco, Coles, Silver bird, Watsons, Griffin , Shoprites, PNP, Punjas, etc. Our pea chips are fried out of pea pellets Natural green color or yellow color Free from preservatives, alphatoxin and artificial colors, making them a healthy snack All flavors can be adapted upon request Besides tin pack, box pack is available.
Export Grade Fresh Red Onion We already exporting more than 100 tons weekly worldwide and we still needs to increase our exporting to open new markets so lets contact if you looking for China red onion Grade A and cheap price. Product Name: Red Onion Size: â?¥7.5cm Packing: mesh bag Maturity:100% Water:89% Supply Period: Over the year
Type:Onion Product Type:Liliaceous Vegetabless Style:Fresh Cultivation Type:Common Part:Non-Peeled Maturity:Shape:Round Size (cm):8 Certification:FDA;CE;HACCP Weight (kg):10
Type:Garlic, Pure White Product Type:Liliaceous Vegetabless Style:Fresh Cultivation Type:Common Crop:Newest Crop Store Condition:Dry & Cryogenic Storage
Type:Ginger Style:Fresh Variety:Young Ginger Cultivation Type:Common
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
Approximately 8 cloves per bulb Early season garlic harvest! This is likely the most commonly grown variety in the U.S., and for good reason. It is a large, easy to grow soft neck, with a nice mild flavor and excellent storage ability. Cal-Early is one of our "work-horseâ?? varieties we depend on, year after year, for fresh market and garlic braiding. The skins are a nice off-white with a purple blush and it produces 8-10 cloves per head. Product Details Zones: 3-9 Planting Depth: Plant individual cloves with the scab end down and the pointed end up, one to two inches deep in well-worked beds. Spacing: 4" apart in same row. Place 36" between separate rows. Sun/Shade: Full Sun When to Plant:Plant 4-6 weeks before frost. Early-mid Spring. Will develop in spring. or plant in spring for mid-late summer harvest. Days to Maturity:N/A Garlic Type: Soft neck Plant Height: 18-24" inches Comments: Great tasting and produces early.
Product name: Fresh ginger Features: natural yellow and pure without impurities Size: 80g up, 100g up, 150g up, 200g up, 250g up MOQ: Any quantity(can be mix loading with other products) or 10MTS Supply: All year round
Dried Pleurotus, Oyster Mushroom. Origined from hungarian mushroom farm. Contact us for availability, capacity and prices.
Dried Agaricus, dried Champignon. Origined from hungarian mushroom farm. For availability, quantity and prices please, contact us.
Product Type:Mushrooms Style:Fresh Color:White Source:Cultivated Processing Type:Other
