Overview
White beans also known as white navy beans are loaded with antioxidants and carry extraordinary health benefits. They are a great source of fibre and a perfect substitute for protein.
Common Uses
White beans can be used to add protein to dishes. Vegetarians often use these legumes in stews. Mexican food is an example where beans are used in all sorts of cooking. In the Middle East, white beans are used in tomato stews. White bean paste is also produced, which is used in smoothies.
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
Thyme is a perennial plant that is grown and processed throughout the Middle East and Europe. The aromatic and pungent flavour releases is a perfect companion to tomato dishes and of course, meat dishes. It is a vital seasoning ingredient in Creole and French recipes, specifically in dry format.
Common Uses
Thyme is commonly used to enhance the taste of soups, vinaigrette, bean dishes, grains and tomato sauces. It also enhances corn dishes very well with its distinctive flavour. In the Mediterranean region, thyme is most often used to prepare lamb as it breaks down the gamy flavour of lamb and of course, venison. It is used to flavour cheeses, lentil dishes and elevates egg servings, such as omelettes very well.
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
Basil is a native herb of the Middle East and very widely used in both is region's cuisine as well as Mediterranean dishes. Egypt and Turkey are the main producers and processors of basil. Its strong, pungent taste compliments many dishes, both savoury and sweet, and is a perfect marriage to tomato dishes. Basil is one of the most legendary herbs, sold in large quantities.
Common Uses
Basil is one of the most widely used herbs and is essential to Mediterranean and Arabic Cuisine. In its dry form, it is perfect in soups, vinaigrettes, grains, marinades, egg dishes and breads. Tomato dishes are taken to a whole new level when dried basil is added. This herb also complements both chicken and meat dishes by adding it to the overall spice mix. A sprinkle of dried basil is a perfect finishing touch to a pasta dish.
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.
93 Tomato Paste Purees Suppliers
Short on time? Let Tomato Paste Purees sellers contact you.
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.
Overview
The Cumin Seed plant is related to parsley and is indigenous to the Mediterranean region. These seeds have pungent lemon flavours to them and are most often used in ground form. It is a very fundamental ingredient in Middle Eastern and Indian cooking and makes it a favourite seasoning in several ethnic cuisines.
Common Uses
Ground cumin seeds are very often used in Spanish, Mexican, Middle Eastern and Mediterranean cookpots. It is added in bean stews, vegetable stews, lentils, dahls and tomato-based sauces. In Europe cumin seeds are very regularly added to breads, such as breadsticks and cornbread. In India it is almost always a component of a good curry in fact it is part of garam masala. Cumin can also be used to flavour cheeses.
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
The spiky leaves of Rosemary are perhaps as old as time. It has been used for flavouring of wines, waters and of course edible dishes too. Hotels often go the rustic route by placing a small bundle of rosemary and lavender on pillows, whereas rustic restaurants stick a handful of rosemary in a tiny pot as table decoration. This evergreen shrub is relatively easy to grow, and it is processed in the Middle East.
Common Uses
The perfect culinary marriage is lamb and rosemary. Every chef will confess to that. Rosemary is also used to add flavour to chicken dishes, especially stuffing, and its pine like taste is perfect in sausages too. It most definitely elevates vegetable stews, vegetable roasts and tomato dishes. Rosemary is often used in breads and even sweet baked goods.
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
Red Chili is cultivated and processed in many parts of the world. The flavours range from mildly hot to extremely spicy.
Common Uses
Red Chili is used in stews, soups and in bean dishes. Chili ice cream as well as chili chocolate are two relatedly new dessert concepts that are enjoyed all over the world. Hispanic cuisine is known for having red chili as an ingredient. It is a perfect addition to tomato-based stews, sauces and soups. Peanut and sesame seed oils are enhanced with red chili when used in oriental noodle dishes.
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
It is said that Caraway seeds are the oldest and longest used spice in Europe, dating back to Egypt in 1552BC. Caraway seeds are cultivated from a slender biennial plant that is native to the Middle Eastern, Asian and Central European regions. It is thus also widely used in these regions cooking, whether whole or ground. This herb's use can be found in many historical writings.
Common Uses
Caraway seeds are most importantly used in flavouring rye breads, biscuits, bread sticks, cakes and cheeses. It is an essential ingredient of soda bread. It is used in pickling and during the fermenting process of dishes such as sauerkraut. In North India, a curry wouldn't be perfect without its addition, nor would harissa pastes in North Africa. Caraway seeds are furthermore the main ingredients in liqueurs such as schnapps and aquavit. It is also a flavour booster for root vegetables and 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.
Overview
Sesame seeds are de-corticated to remove the black skin before it is packaged and used. It is available in a range of colours too, whether white, brown, black, red and yellow or hulled. The darker seeds have the most flavours.
Common Uses
Sesame seed has a nutty, fresh burst-in-the-mouth flavour that is most commonly used as a bread and bun topping. It can also be sprinkled over fresh salads, and in Asian cooking it is sprinkled over stir fries too. Ground sesame is the main ingredient in Tahini, which is an essential paste in the Middle East. Seed bars almost always have sesame as a main ingredient. It works very well with chicken and it adds a very distinctive taste to rice dishes that are served with Asian meals.
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
The tropical Hibiscus flower is a very popular item in spice shops all over the Middle East and Europe. It can be used in both sweet and savoury dishes. Hibiscus tea is also very widely enjoyed for both its flavour and health benefits. It can be chilled for a decent, tart drink. Dried hibiscus flowers can also be burnt and used as hair dyes.
Common Uses
Crushed hibiscus leaves mixed with some olive oil makes for a great paste to treat damaged and dull hair. It is also very beneficial for sore skin due to acne problems.
Crushed hibiscus is also used in teabags for quick cups of tea. The crushed version also makes it easy to use in jellies and desserts.
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
Black pepper essential oil is musky, spicy and tastes of pure pepper. It is mostly used as a health supplement instead of a cooking aid. It aids in digestive problems, it is antibacterial, aperient, antirheumatic and full of antioxidants.
Common Uses
Black Pepper essential oil is often used to treat both constipation and diarrhea. One can add a few drops to soup, a smoothie or even a cup of hot water. It also has a proven track record for use as a massage oil for muscle injuries and tendinitis.
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.
Overview
Celery seed oil is one of the best detoxication agents when it comes to natural remedies. It eliminates toxins in the body. It increases the frequency and quantity of urine which removes the excess fats, bile, salts and acids in our bodies. Using this oil regularly will cleanse the liver, kidneys and gallbladder. Celery seed oil is also a great source of pain relief.
Common Uses
Celery seed oil is generally applied with other oils such as coconut oil, to create a massage substance which is applied to the skin. A few pure oil drops can also be dropped in bath water where you can soak in.
The oil can also be diluted and rubbed on the skin to ward off mosquitoes.
In cooking, celery oil is used in casseroles instead of the fresh product.
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.
Overview
Jojoba oil is most commonly used for skin and hair products and it acts as a natural skin conditioner due to its waxy consistency. It is the ideal carrier oil to mix with other essential oils to apply for massages and other oil treatments.
Common Uses
Jojoba oil has a proven track record for treatment of acne, eczema and psoriasis. Due to its high oil content it is one of the best moisturising agents against cold and dry conditions. Pure Jojoba essential oil can be rubbed on the skin before bedtime which will not only moisturise the skin, but also act as a healing agent. This essential oil aids in the treatment of dandruff and dermatitis too by massaging the scalp a few times a week.
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.
Physical properties
1. Appearance: no residue at 40 deg. C
2. Cold test: min.48 hours at 0 deg. C
3. Colour: max.1.2 red, lovibond tintometer 5/20 inch
4. Refractive index:1.465-1.475 at 40 deg. C
5. Density:0.91-0.92 g/cm3 at 20 deg. C
6. Volatile matter: max.0.07 % at 105 deg. C
7. Taste : excellent
8. Odor : none - not sensed
Refined corn oil(or named maize oil)is a quality oil distilled from corn germs.The fatty acid of the corn oil are reguar arranged so its structure is stable.This product is based on refined corn oil and through dephosphorylate, deacidify,degumming,decolor,deodorization and dewax. It contents abundant unsaturate fatty acid and Vitamin A/D/E, no cholesterol It's free from alatoxin and other harmful impurities and lite taste.At once, the corn oil also has such advantages as short warming-up time and little fatty smoke.