Buy Egusi online on Basic Agro Tech Nig. - Best prices in Nigeria - Enjoy Great delivery service Egusi is a protein rich seed of certain cucurbitaceous plant which after being dried and ground are used as a major ingredient in west Africa cuisine BUY NOW 1kg 25kg 3kg Description Buy Egusi | Melon Botanical Name: Cucumeropsis manni Egusi is a protein rich seed of certain cucurbitaceous plant which after being dried and ground are used as a major ingredient in west Africa cuisine It is also known as white melon seed. Its used to make a West African cuisine called Egusi soup and be grounded for oil. Egusi soup is a kind of soup thickened with the ground seeds and popular in west Africa with considerable local variation. Nutrition Profile Compound Per/1 serving Macronutrient Energy Fat Carbohydrate Protein Fiber Water Sugar 126.4 8.5 2.8 10 0.8 1.2 Vitamins and Minerals Sodium, Potassium, Vitamin A, B12, B6,C,D,E, Calcium, Copper, Folate, Iron, Magnesium, Niacin, Phosphorus, Riboflavin, Selenium, Thiamin, Zinc Phytochemical and Antioxidant Oxalate, Flavonoids, Saponin HEALTH IMPORTANCE 1. It Improves appetite 2. It improves the skin 3. It improves vision 4. It prevents malnutrition 5. It aids digestion Possible uses in food preparation It can be eaten raw or roasted, can be used as thickeners in soups, it can be used as snacks and also in flavoring foods.
Specifications: Style: Dried. Type: Bitter Melon. Moisture: 8-12% max. Drying Process: Air dried. Processing Type: Chopped. Shelf Life: 12 months. Place of Origin: Vietnam. Non-impurity, non-additives. Min Quantity: 20ft * 1container (3tons). Packaging: in Bag of 25kg net weight or 10kg/PE bag/carton or customer requirements.
Specifications: Style: Dried. Type: Bitter Melon. Moisture: 8-12% max. Drying Process: Air dried. Processing Type: Chopped. Shelf Life: 12 months. Place of Origin: Vietnam. Non-impurity, non-additives. Min Quantity: 20ft * 1container (3tons). Packaging: in Bag of 25kg net weight or 10kg/PE bag/carton or customer requirements.
Specifications: Style: Dried. Type: Bitter Melon. Moisture: 8-12% max. Drying Process: Air dried. Processing Type: Chopped. Shelf Life: 12 months. Place of Origin: Vietnam. Non-impurity, non-additives. Min Quantity: 20ft * 1container (3tons). Packaging: in Bag of 25kg net weight or 10kg/PE bag/carton or customer requirements.
Type: Dried slices Color: Natural green Quanlity: Clean, free of insect No SO2, CO2 Shape: 2-3cm
Quick Details Style: Dried Type: Grapefruit Taste: Sweet, nature Shape: Sliced Drying Process: AD Cultivation Type: Organic Packaging: Bulk Max. Moisture (%):
Product Type: Single Herbs & Spices Style: Dried Processing Type: Baked Certification: BRC, EEC, FDA, GAP, GMP, HACCP, IFS, IMO, ISO, JAS, KOSHER, NOP, OCIA, QS Shape: Round Color: Green brown, Natural Color Place of Origin: An Giang, Vietnam Weight (kg): 10 Shelf Life: 18 months Brand Name: 99 Gold Data Type: Lemon Peel Packing: in bulk
Dried Lemon Peel
The manufacture of both granulated and powdered garlic is the same, except for the grinding or powdering process. Granulated garlic is coarse while garlic powder is ground extra fine. Whole cloves of garlic are peeled, cleaned and then sent into a machine that slices and chops them into smaller sections. The sections are dried in slow ovens for three to four hours. When the garlic has cooled it is ground to the desired consistency, be it granulated or powdered. The finished products are put through sifters to separate any debris or undesirable pieces. Both are packaged in air-tight containers and stored in a cool, dry place. Granulated and powdered garlic are used to season and enhance the flavor of many foods. Often it is an appropriate substitute when fresh garlic is called for in a recipe. Powdered garlic dissolves almost instantly when incorporated into any dish, hot or cold. Granulated garlic takes a few minutes to become incorporated and release its flavor. We can offer Garlic Granules in 0.5mm to 1.0mm, 40/60 mesh, 26/40 mesh - 20 FCL: 10 Mt (Flakes/Cloves), 14-15 Mt (Minced/Granules/Powder) - 40 FCL H/C: 20 Mt (Flakes/Cloves), 25-30 Mt (Minced/Granules/Powder) Product Packing - 12.5/13/14 Kg Paper Bag inside 1 Poly Bag - 20/25 Kg Cartoon inside 1/2 Poly Bag - 20/25 Kg Cartoon inside 1/2 Aluminium Foil Bag Our range includes: - Dehydrated Garlic Flakes/Cloves (5-10mm) - Dehydrated Garlic Minced (1-3mm, 3-5mm) - Dehydrated Garlic Granules (G1, G2, G3) - Dehydrated Garlic Powder (80-100 mesh) -
Ginger (Zingiber Officinale) is a commodity that is highly valued in international markets for its aroma, pungency and high oil and Aleo resin content. Nigeria is the third largest exporter of ginger in the world after China and India. Most of the dried ginger that are available for international trade are simply sun dried over a few days, but artificial drying is also used in areas lacking a defined dry season to coincide with the harvest. The rhizome is dried to 10-12 percent moisture content. Dried ginger is usually presented in a split or sliced form. Splitting is said to be preferred to slicing, as slicing loses more flavor, but the sliced are easier to grind and this is the predominant form of dried ginger currently in the market
Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste
Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible. There are a number of different styles of desiccated coconut used around the world, and availability of this coconut product varies, depending on the region where one is shopping. If desiccated coconut is not available, regular dried coconut can be used as a replacement, although dried content tends to have higher moisture content, despite the "dried" in the name. One of the most common forms of desiccated coconut is an unsweetened, very powdery product which is produced by drying shredded coconut and then grinding the shreds. It is also possible to find coarser desiccated coconut, such as desiccated shreds and even flakes of coconut. Many producers also make sweetened versions. The label should clearly specify whether or not the coconut has been sweetened. Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel after the removal of brown testa. It finds extensive use in confectioneries, puddings and many other food preparations as a substitute to raw grated coconut.
Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.
The Cashew tree (Anacardium Occidentale) is a tropical evergreen native to the Americas but is now widely cultivated in Asia and Africa. Cashew in its natural form is a soft, white, meaty kernel contained within the hard shells of kidney shaped, raw cashew nuts. Cashew is consumed all over the world as a snack or used as a food ingredient. Every year, the world eats more than 600,000 metric tons of cashew. And fortunately, it’s a very healthy food. Cashew nuts are among the most nutritious nuts in the world. Cashew Nuts are low in fat, have zero cholesterol, are high in protein, and include a large amount of important vitamins and minerals. Every single cashew nut comes from its own cashew apple, which are grown on cashew trees and thrive in tropical climates. The nuts are then collected, dried, shelled, peeled, graded, and roasted.
Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from country to country. Usage Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. Paprika can also be used with henna to bring a reddish tint to hair when coloring it. Paprika powder can be added to henna powder when prepared at home. Paprika is also high in other antioxidants, containing about 10% of the level found in berries. Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices. Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. ... Oleoresin Paprika is produced by the extraction of lipids and pigments from the pods of sweet red pepper, Capsicum Annuum L. Grown in temperate climates. An oil soluble extract with it is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Paprika Oleoresin, obtained from Capsicum, is a natural dye used as a colorant and a flavor enhancer in foods, meats and pharmaceuticals. It is obtained by percolation with a volatile solvent which should be removed subsequently, such as acetone, trichloroethylene, 2-propanol, methanol, ethanol and hexane. Capsaicin is the major flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in Paprika Oleoresin. Uses Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.
Pomegranate Dried Peel / Dried Pomegranate Skin / Pure Pomegranate Powder / Dried Pomegranate Powder / Pomegranate Powder / Skin of Pomegranate / Pomegranate Skin / Pomegranate Rind / Pomegranate Husk / Dried Pomegranate Peel / Pomegranate Peel Pomegranate Family: Lythraceae Pomegranate Botanical name: Punica granatum Form: Whole peel or Powder. Origin: Egypt Hs Code: 08130000 Packing: 20 kg pp bags The healthy benefits of Pomegranate peels: 1) Pomegranate peels help to protect the skin from bacteria and other infections due to their antioxidant properties. So that, it can be used to treat acne, pimples, and rashes. 2) Pomegranate peels have a great ability to expel toxins from the body due to their rich content of antioxidants which work to detoxify the body. 3) Extracts and seed oil of Pomegranate can protect from wrinkles and aging. It can promote the growth of cells by providing the synthesis of procollagen and preventing enzymes from breaking down at the normal rate of collagen. This process helps to delay the symptoms of aging and maintain the freshness of the skin. 4) Powder of pomegranate peels is a very effective alternative remedy in the treatment of sore throats and coughs. Just mix this powder with a little water and use it as a gargle many times. And then you will get immediate realness and feel better.
Product name: Freeze Dried Pineapple Peel Original of place: Vietnam Material: Fresh Pineapple Pine Moisture: 20% Sugar: < 5% Packing: 500 gram or as customer request
Dried Pomegranate Peel Pomegranate Family: Lythraceae Pomegranate Botanical name: Punica granatum Form: Whole peel or Powder. Origin: Egypt Hs Code: 08130000 Packing: 20 kg pp bags The healthy benefits of Pomegranate peels: 1) Pomegranate peels help to protect the skin from bacteria and other infections due to its antioxidants properties. So that, it can be used to treat acne, pimples, and rashes. 2) Pomegranate peels have a great ability to expel toxins from the body due to their rich content of antioxidants which work to detoxify the body. 3) Extracts and seed oil of Pomegranate can protect from wrinkles and aging. It can promote the growth of cells by providing the synthesis of procollagen and preventing enzymes from breaking down at the normal rate of collagen. This process helps to delay the symptoms of aging and maintain the freshness of the skin. 4) Powder of pomegranate peels is a very effective alternative remedy in the treatment of sore throats and coughs. Just mix this powder with little water and use it as a gargle many times. And then you will get immediate realness and feel better.
100 gr, 120gr, ..../ fresh ginger / dried ginger / Peeled ginger
