Tahini is a paste of crushed sesame seeds that is highly used in Middle Eastern cooking. Tahini mixed with garlic, lemon juice, and salt and thinned with water constitutes taratoor, a sauce that is eaten as a dip with Arabic bread as part of a selection of meze, or hors oeuvres. Taratoor is mixed with ground chickpeas for hummus bi tahini, another hors oeuvre dip. Tahini is also used as a sauce ingredient for fish and vegetable dishes.
Hand made green tea directly from our plantation. use high quality tea leaf with more experience hands. low bitter taste with yellow mix green colour
Constanta tea bag machine.
A by-product of refining, the free fatty acid distillates of crude coconut oil are perfect raw materials for soap making. Coconut fatty acid distillate is liquid at room temperature and this product which has a high demand is exported in bulk by SMR.
Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder. Pure ground cocoa powder has a pH level between 5.3 and 5.8, putting it on the acidic end of the scale. The natural cocoa powder produced with the Broma process retains the natural pH level. It tends to be more intensely flavored, and a lighter, almost reddish-brown color. The Dutch process (sometimes called "Dutching") bathes the cocoa beans in an alkaline solution, producing a darker brown cocoa powder with a chemically neutral pH of between 6.8 and 8.1, resulting in a more mellow flavor. Dutching also reduces the antioxidant properties of cocoa. We can supply pure or alkalized cocoa powder from our affiliated factories around the world. MOQ: 10 MT Supplied from India, Indonesia, Vietnam, South America and Africa.
Icumsa 45 sugar, known today as white sugar, is one of the most sought after by sugar importers worldwide, due to its purity and brightness. The term ICUMSA is an acronym called the International Commission for Uniform Methods of Sugar Analysis, or the International Commission for Uniform Methods of Sugar Analysis in free translation. As the highest quality sugar available on the market today, ICUMSA 45 sugar has a sparkling white color and is highly refined, suitable for human consumption and use in a wide range of food products. Due to 99.8% sucrose in its composition, Icumsa sugar has a high purity and can be stored for up to 2 years. Other types of white sugar include ICUMSA 100 and ICUMSA 150, refined white sugars that lack the clear sparkling appearance of ICUMSA 45, but which are nonetheless still safe for human consumption. MOQ 25,000MT Supplied from Brazil
Known today as crystal sugar, ICUMSA 100/150 are widely used in large-scale baking and in the production of drinks and food. Formed by the crystallization process, without chemical refining, crystal sugar serves as a lower cost substitute in relation to Icumsa 45 sugar, known as traditional white sugar, even more because it contains less chemicals in its composition. Crystal sugar undergoes a clarification process, using sulphitation and chalk. It consists of fine, regular crystals, with high brightness and 99.5% purity, widely used in the production of carbonated drinks, liqueurs, juices, ice cream and sweets in general. MOQ 25,000MT Supplied from Brazil
Known as brown sugar, Icumsa 600-1200 is 100% raw refined and is produced after the first crystallization of sugar cane. This sugar is thicker than white sugar, known as Icumsa 45, and its color is brownish. Raw brown sugar from sugar cane, when fully refined, contains about 70% white sugar. Light brown sugar, sometimes known as Demerara sugar or raw cane sugar, is often used in sauces and in most baked goods. It is a partially processed sugar that retains more of the molasses naturally present. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar - the rich, full flavor makes it ideal for gingerbread, beans, barbecue and other full flavored foods. The crystals are slightly thicker and stickier than normal brown sugar, giving that sugar a sandy texture. MOQ 12,500MT Supplied from Brazil
\"Coconut aminos is a salty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt. The sugary liquid is used to produce a variety of food products. Coconut aminos is similar in color and consistency to light soy sauce, making it an easy substitute in recipes. It�?�?�?�¢??s not as rich as traditional soy sauce and has a milder, sweeter flavor. Yet, surprisingly, it doesn�?�?�?�¢??t taste like coconut. Coconut aminos is not a significant source of nutrients, though it may be a good option for people with certain dietary restrictions. It�?�?�?�¢??s soy, wheat and gluten-free, making it a healthier alternative to soy sauce for those with certainallergies or food sensitivities.\"
"Organic Coconut Nectar Syrup is a delicious all natural sweetener made from the sap of the coconut blossom. Similar to the practice of making maple syrup, is minimally processed, the sap is simply harvested and reduced. Unlike most sugars, organic coconut nectar syrup is high nutrient, rich in vitamins, minerals, antioxidants and other vital compounds. The most valuable attribute of this delectable nectar is its low ranking on the glycemic index, a measure of how much a food raises blood sugar levels."
Mix of flaky Ceylon black tea grown on the suburbs of coastal plains that yields a bold and crisp infusion of deep golden reddish brew
Perfect combination of world's finest Ceylon black tea and Ceylon cinnamon with notes of spicy clove, aromatic cardamom and a hint of ginger to create an exotic blend that is full of flavor
Unique and sublime blend of tangy hibiscus with floral rosehip flavor and fruity strawberry pieces balanced to perfection with a vibrant red rue cup color
Blend of twisted long bold Ceylon black tea that yields a light golden reddish color and a delicate lighter taste.
Fusion of world's finest Ceylon black tea with tangy peach flavor and a spicy note of ginger that enliven the blend
Fuse of medium sized Ceylon black tea with fair presence bright tips that yields a light golden reddish color
The flavorful mix of natural mango, papaya and pineapple with a kick of tangy lemon grass
Blend of semi curly Ceylon black tea that yields a light golden reddish color
Blend of twisted long bold Ceylon black tea that yields a light golden reddish color and a delicate lighter taste
Mix of twisted long wiry Ceylon black tea that yields a light golden reddish color and a delicate lighter taste
