1.Dehydrated foods like chives, potates cube, carrot cube, spinach, dehydrated red chilli, garlic (flake and cube), white and red onion, etc.
2.Spices like black pepper(cube and powder), white pepper(cube and powder), chilli flakes, nutmeg powder, celery powder, mushroom powder, barley seeding powder, cassia, coriander, celery, etc.
3.Soup anticipates like car ear shape soup, may flower soup, tribute bolus soup, powder wraps, sauce wraps, the fast food soup series, etc.
1000g*20/bags /ctn double-poly bag , packed in carton (52*38*28).
The seeds are used as a condiment or seasoning. The flavor of these seeds is mildly bitter and at the same time is slightly sweet. The seeds are rhombic in shape and usually they are yellow to amber in color. The Arabic word hulb (Helba in Egypt) for the seed resembles its Mandarin Chinese counterpart hu lu ba. Fenugreek is regarded as a herb native to the semi-arid regions of southeastern Europe, northern Africa, and western Asia, but is widely cultivated in other parts of the world. The word 'fenugreek' is derived from the two Latin words 'foenum-graecum' meaning Greek hay. It is known as Methi or Mithi in Hindi.
Botanical name : Trigonella foenum-graecum L. Family name : Fabaceae
PRODUCT INFO
Sweet Tamarind (Makam Wan) is a tropical fruit that comes from the Tamarind tree. The fruit grows in seed pods. When fresh out of the pod, tamarind exists as a sticky pulp. This pulp is high in tartaric acid, which gives it a range of sweet and sour taste. The taste of the tamarind fruit ranges from sweet and tangy to a sour and tarty flavour. The wide range in taste is owed to how ripe the tamarind. Sweet Tamarind may be used as a condiment or to add tartness to dishes like curry or soup. There are many different ways to prepare tamarind, including making a paste or sauce by boiling it down with sugar and salt. Tamarind can be also be dried into tamarind candies.
SEASON
Sweet Tamarind is available between Nov - Feb.
PRODUCT INFO
Young pepper (Prik Thai On) (scientific name: Piper nigrum) is a plant recognized as the king of pungent spices. and is a spice that gives it a spicy flavor Can be used to make dried pepper as a condiment. If the whole husk is dried, black pepper will be obtained because the rind will be black when dried. The white pepper is obtained by peeling off the bark first. It was found that both dried and fresh fruits were used for cooking. or dried and ground into a powder called ground pepper which pepper is a different plant species from chili (Chilli).
USES
In Asia, we use pepper in all its stages of development. Sprigs of very aromatic, young green berries appear in stir-fried dishes, curries, soups and dipping sauces. As pepper berries mature, they change from light green to dark green and then begin to turn red. Picked before fully matured, the peppercorns are dried, the outer peel turning black and shriveled, and this is the form most popular in the west. Fully ripened red berries are allowed to ferment briefly in a warm place, then their peel is rubbed off, revealing irregularly white seeds. For a refreshingly aromatic peppery taste, grind your own pepper when you need it. Use a pepper mill, mortar and pestle, or if you are grinding a large amount, a clean coffee grinder designated solely for grinding dry spices. Pre-ground pepper loses aroma and flavor over time.
SEASONS
Young peppercorn will bloom in May during the harvest season. will be around January.
Indonesian Origin Clove Grade A
Size : 1-1,5 cm Long
Style : Dried
Variety : Mature
Cultivation Type : Organic
Country of Origin : Indonesia
Appearance : Natural
Color : Reddish Brown
Supply Ability : up to 200 Metric Tons per month
Black pepper (Piper nigrum) is a commonly used spice that comes from the berries of the pepper plant. It is one of the most widely used and traded spices in the world and is known for its pungent and spicy flavor. Here are some key points about black pepper:
Origin and Growth: Black pepper is native to India and has been cultivated for thousands of years. It is now grown in various tropical regions around the world.
Processing: Black pepper is produced by drying the unripe green berries of the pepper plant. These berries, known as peppercorns, are then cooked and dried, which causes them to turn black and develop their characteristic wrinkled appearance.
Flavor and Aroma: Black pepper has a sharp, spicy, and slightly woody flavor. It is often used to add heat and depth to a wide variety of dishes. The aroma is strong and distinctive.
Culinary Uses: Black pepper is a staple in kitchens around the world. It is used as a seasoning in both savory and sweet dishes. It's commonly used in marinades, sauces, soups, stews, and as a tabletop condiment.
Health Benefits: Black pepper is not just a flavorful spice; it also has potential health benefits. It contains a compound called piperine, which may have antioxidant and anti-inflammatory properties. Some studies suggest that piperine might enhance the absorption of certain nutrients in the digestive tract.
Varieties: Apart from black pepper, there are other varieties such as white pepper (where the outer layer is removed before drying), green pepper (unripe berries), and red pepper (ripe berries). Each variety has its own unique flavor profile.
Culinary Pairings: Black pepper pairs well with a wide range of foods, including meats, poultry, seafood, vegetables, and even certain fruits. It's often combined with other spices to create various seasoning blends.
Storage: To maintain its flavor and aroma, it's best to store black pepper in an airtight container in a cool, dark place.
Cultural Significance: Black pepper played a significant role in historical trade routes and was highly prized in ancient times. It's been used not only for culinary purposes but also for medicinal and preservation purposes.
Overall, black pepper is a versatile and essential spice in cooking, adding both flavor and a touch of warmth to dishes.
