Organic green cardamom, pepper.
Dehydrated Fruits And Spices.
Overview Cardamom is indigenous to South India but is now cultivated and processed in North Africa and the Middle East, as well as other parts of the world. This is perhaps one of the costliest herbs to buy. The green pods contain small, black seeds that give of a strong lemon-like aroma and flavour. Common Uses Cardamom works well with both sweet and savoury dishes. Fruit and nut-based desserts are elevated by adding cardamom to the mix. Cardamom is also worthy replacement of allspice in dishes that require it. It is best accompanied in pumpkin, squash and sweet potato dishes. It also works wonders in tomato-based stews. In North Africa and the Middle East, people often add a handful of cardamom pods to a pot of stock while chicken or duck is cooked. 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.
White cardamom, spices.
Coffee.
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
Overview Adding essential oils to food and drinks creates entirely new and enhanced flavour profiles. Basil oil is an essential oil with very diverse possibilities. It can be added to both savoury and sweet dishes as well as drinks. Its bright green colour also visually enhances dishes. Common Uses Bright green basil oil is most commonly used in Italian cooking such as Caprese salads. It is also used to brighten up egg dishes such as scrambled eggs, fried eggs and omelettes. Baked potatoes are spruced up by adding basil oil to the dish just before serving. It is also a perfect addition to salad dressings, marinades, bread rubs, and one of the essential oils that replaces the real, fresh basil best. 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.
Type Green raisin,Grade A,Description Highest quality,Packing 3 kg or 5 kg carton, quoted price is EXW per Kg, please let us your required delivery terms and we will quote you a price based on your requirements.
Type Green raisin,Grade C,Packing 3 kg or 5 kg carton, quoted price is EXW per Kg, please let us your required delivery terms and we will quote you a price based on your requirements.
Type Green raisin,Grade B,Packing 3 kg or 5 kg carton, quoted price is EXW per Kg, please let us your required delivery terms and we will quote you a price based on your requirements.
Type Green raisin,Grade D, Packing 3 kg or 5 kg carton, quoted price is EXW per Kg, please let us your required delivery terms and we will quote you a price based on your requirements.
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.
Overview Calendula petals have been eaten since ancient times. Not only is it a visually attractive plant, it also has the texture that holds together when cooked. In Asia is it commonly known as pot marigold and can be found in both farmlands for cultivation, as well as in home gardens. Whether pale yellow, golden orange or lemon coloured, its blossoms make for unique culinary experiences. Common Uses Since its culinary benefits were discovered, calendula flowers have been used to colours egg yolks, colours cheeses and give vibrant colours to green salads. Their peppery taste is a perfect substitute for the zing of lemons or acidic elements. It is often added to cream cheese dips for cracker platters. It can also be used as a substitute for saffron only for the vibrant orange colouring, not the taste. Calendula tea is a very common drink in large parts of the world. 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.
Coffee.
Coffee.
We are manufacture and supplier coffee bean from vietnam such as robusta, arabica scr 13/16 or 18, wash and unwashed. We hold all Certificates including: HACCP, ISO, HALAL, FDAâ?¦ and been approved by SGS, Cotecna, ERS, BV, â?¦ COFFEE BEANS PRODUCT : - Unwashed Robusta coffee scr 13/16/18 - Wash polished Robusta coffee scr 13/16/18 - Unwashed Arabica coffee scr 13/16/18 COFFEE POWDER - Coffee powder AA - Coffee powder AB COFFEE HUSK We really hope to have a soon start with your company and long term cooperation. Look forward to hearing from you so much! Best regards!
Chamomile, mint, cinnamon, lemongrass & hibiscus..
Skin cleansing gel which removes pollutants, make-up and pigment residue from the skin. It has hydrating, balancing and calming effect. Recommended to use in case of oily skin and for PMU specialists before, during and after PMU treatment for cleaning the skin without causing irritation. It can help avoid inflammation and support the wound healing process. While doing PMU, body tattoo or scalp pigmentation it allows removing excess pigment quickly and gently. 100% natural cosmetics, contains only natural, vegetable ingredients. Clean the skin before, during and after PMU treatment. Pour a little amount on wet cotton pad or wiping tissue, then wipe the skin to be cleaned. It does not replace skin disinfection. It can be applied on any part of the face or body except the eyes. It must not get in the eyes because it can burn the eyes. It is recommended to use White Soap Concentrate during eyeliner PMU.
Organic apple, sour cherry, horseradish, vegetables, fruit, green peas, yellow peas, onion, cabbage, beets, red beans.Export
