Mace leaves, also known as mace or javitri, are the lacy, reddish-orange outer covering of the nutmeg seed. They have a warm, slightly sweet, and aromatic flavor, making them a versatile spice in both sweet and savory dishes. Mace is used whole or ground and is a key ingredient in various cuisines, including Indian, Dutch, and some European dishes.
Detailed Description:
â?¢ Source:
Mace is the dried aril, or lacy covering, of the nutmeg seed. It is derived from the Myristica fragrans tree, which also produces nutmeg.
â?¢ Appearance:
When fresh, mace is bright red, and it dries to a golden-orange or reddish-brown color. It has a delicate, lacy appearance.
â?¢ Flavor Profile:
Mace has a warm, slightly sweet, and aromatic flavor, often described as a milder version of nutmeg with hints of coriander and citrus. It's less pungent than nutmeg and has a distinct, slightly sweet, and spicy taste.
We A R P ENTERPRISES are engaged in distributing and exporting a wide range of Green Fennel Seeds & Fennel seed powder. These seeds are extensively used to add flavor to bread, cakes, and confectionery. The yellowish fennel seeds are used for cooking and are considered to be the best herbs for fish dishes as they have a yellowish or greenish appearance. Further, to preserve its rich aroma, these are provided in sealed quality packs. All the products offered by us are strictly checked on distinct quality parameters to ensure that they are free from any defect. Clients can avail of these products in different size packaging and at leading prices in the industry.
Everybody knows the special flavor of fennel. It is a key ingredient in many dishes but is also used in beverages.
Our Fennel seed & fennel seed powder is one of the premium selling products in national as well as Internationals due to its flavor, Fragrance and delicious taste, Our All spice is selected from premium quality to get for optimum taste.
Red kidney beans are a type of legume, named for their distinctive kidney shape and dark red color. They are a popular ingredient in various cuisines, known for their firm texture and ability to absorb flavors. Rich in protein, fiber, and various vitamins and minerals, they are a nutritious addition to a balanced diet.
Key characteristics and uses:
Shape and Color:
Red kidney beans are easily identified by their kidney-like shape and dark red color, although some varieties can range from light to dark red.
Texture:
They are known for their firm texture, which remains even after cooking.
Flavor:
They readily absorb the flavors of the seasonings and ingredients they are cooked with.
Culinary Uses:
Red kidney beans are a staple in many dishes, including:
Rajma: A popular South Asian dish, especially in India and Pakistan.
Chili con carne: A classic American dish, where they are a key ingredient.
Red beans and rice: A traditional Monday dish in Louisiana.
Soups and stews: They add heartiness and flavor to a variety of soups and stews.
Nutritional Value:
Red kidney beans are an excellent source of:
Protein: An important building block for the body.
Fiber: Aids in digestion and can help regulate blood sugar levels.
Vitamins and Minerals: Rich in folate, iron, manganese, magnesium, potassium, and zinc.
Health Benefits:
Consuming kidney beans can contribute to:
Improved heart health .
Better blood sugar control .
Reduced risk of certain cancers .
Potential Concerns:
While generally safe, some individuals may be allergic to a protein called Phaseolin found in kidney beans, and raw or undercooked kidney beans can cause digestive issues.
Black-eyed beans, also known as black-eyed peas or cowpeas, are a type of legume known for their creamy white color and a distinctive black spot, or "eye", on the side. They are a subspecies of the cowpea plant and are cultivated worldwide, particularly in the semi-arid tropics. Black-eyed beans are a good source of protein, fiber, and various vitamins and minerals, and are used in a variety of cuisines.
Here's a more detailed look:
Appearance:
They are typically creamy white with a black spot, although the spot can sometimes be brown or purple depending on the variety.
Culinary Uses:
Black-eyed beans are versatile and can be used in soups, stews, salads, and as a side dish. In the Southern United States, they are a key ingredient in dishes like "Hoppin' John".
Nutritional Value:
They are a good source of protein, fiber, folate, iron, and other essential nutrients.
Health Benefits:
Black-eyed beans are linked to improved heart health, better digestion, and increased intake of folate and vitamin A.
Cultivation:
They are drought-tolerant and can fix nitrogen in the soil, making them a beneficial crop for various regions.
Other Names:
Black-eyed beans are also known as cowpeas, lobia, karamani, or frijoles, among other names.
Split chickpeas, also known as Chana dal or Bengal gram, are dried chickpeas that have been skinned and split. This process results in a lentil-like appearance and a slightly sweet, nutty flavor. They are a staple in Indian cuisine and are used to make various dishes like dal (soups/stews), curries, and snacks.
Key characteristics and uses:
Appearance: Split chickpeas are yellow and have a lentil-like shape, unlike whole chickpeas which are round and beige/brown.
Flavor: They have a mild, slightly sweet, and nutty flavor.
Texture: When cooked, they become soft and creamy with a slightly firm texture.
Nutritional Value: They are a good source of protein, fiber, and various vitamins and minerals. They have a low glycemic index, making them suitable for those managing blood sugar.
Versatility: They are used in many Indian dishes, including dal (lentil-based soups), curries, stews, salads, and snacks.
Preparation: They usually need to be soaked before cooking, and cooking time varies from 30 minutes to an hour, depending on the method
Split chickpeas, also known as Chana dal or Bengal gram, are dried chickpeas that have been skinned and split. This process results in a lentil-like appearance and a slightly sweet, nutty flavor. They are a staple in Indian cuisine and are used to make various dishes like dal (soups/stews), curries, and snacks.
Key characteristics and uses:
Appearance: Split chickpeas are yellow and have a lentil-like shape, unlike whole chickpeas which are round and beige/brown.
Flavor: They have a mild, slightly sweet, and nutty flavor.
Texture: When cooked, they become soft and creamy with a slightly firm texture.
Nutritional Value: They are a good source of protein, fiber, and various vitamins and minerals. They have a low glycemic index, making them suitable for those managing blood sugar.
Versatility: They are used in many Indian dishes, including dal (lentil-based soups), curries, stews, salads, and snacks.
Preparation: They usually need to be soaked before cooking, and cooking time varies from 30 minutes to an hour, depending on the method
Black chickpeas, also known as Kala Chana, are a small, dark-colored legume, a variety of chickpeas, popular in Indian and Middle Eastern cuisine. They are characterized by their nutty flavor and firm texture, making them a versatile ingredient in various dishes. Black chickpeas are packed with nutrients, including protein, fiber, vitamins, and minerals, making them a healthy addition to any diet.
Key Characteristics:
Appearance: Small, dark brown to black in color, with a rough outer skin.
Texture: Firm and dense, with a distinct nutty flavor.
Nutritional Value: High in protein, fiber, and various vitamins and minerals.
Culinary Uses: Commonly used in curries, stews, salads, and as a snack when roasted.
Nutritional Benefits:
Protein Source:
A good source of plant-based protein, making them popular among vegetarians and vegans.
Rich in Fiber:
Aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Vitamins and Minerals:
Contains essential vitamins like B6, C, thiamin, folate, niacin, riboflavin, and minerals like manganese, phosphorus, iron, and copper.
Other Health Benefits:
May promote heart health, improve gastrointestinal function, and contribute to healthy skin, hair, and nails.
Groundnuts also known as peanuts are the edible seeds of the Arachis hypogaea plant a legume native to South America They are a major food crop globally recognized for their nutritional value particularly their high protein and oil content Peanuts are widely cultivated in tropical subtropical and warm temperate regions with India being a major producer
Botanical Description
Plant An annual herbaceous plant growing 30 to 50 cm tall
Leaves Featherlike arranged in pairs on the stem
Flowers Yellow orange cream or white
Fruit Peanuts develop underground in pods which are the edible seeds
Nutritional Value
Protein A significant source of protein with kernels containing 2436
Oil A major oilseed crop with kernels containing 4053 oil
Other nutrients Rich in minerals like calcium phosphorus iron zinc and boron as well as vitamin E and some B vitamins
Uses
Food Consumed raw roasted or as peanut butter
Oil extraction A major component in the production of peanut oil
Animal feed Proteinrich press residues deoiled cake are used as animal feed
Confectionery Used in various sweets and snacks
Key Features
Versatility Adaptable to diverse agroclimatic zones
Availability Grown in two cycles in India harvested in March and October
Flavor Known for a rich nutty flavor
Crunchy texture Adds a pleasant textural element to dishes
We have following PEANUTS
PEANUT BOLD 3540
PEANUT BOLD 3842
PEANUT BOLD 4050
PEANUT BOLD 5060
Lentils are lens-shaped seeds from the annual legume plant, Lens culinaris. They are typically small, with sizes ranging from 2-9 mm, and come in various colors like grey, green, brownish, pale red, or black, depending on the cultivar. These seeds are encased in small, laterally compressed pods, usually containing two or three seeds.
Key Characteristics:
Shape: Lens-shaped, hence the name "lentil" (Latin for lens).
Size: 2-9 mm in diameter, with variations depending on the variety.
Color: Seed coat can be green, tan, brown, red, gray, black, or mottled. Cotyledons (the seed leaves) can be yellow, red, or green.
Pods: Small, oblong, compressed pods, usually containing one to two seeds.
Nutritional Value: Lentils are a good source of protein, fiber, and several vitamins and minerals, including vitamin B9, iron, and manganese.
Cultivation: Grown as a cool-season crop, lentils are relatively easy to cultivate, requiring well-drained soils and tolerant of a range of conditions.
Varieties: Numerous lentil varieties exist, differing in seed size, color, and other characteristics.
Uses: Lentils are a staple food in many parts of the world, used in soups, salads, stews, and other dishes.
By-products: Lentil flour is used in pastry and bread, and young pods and leaves can be eaten as vegetables.
Additional Information:
Lentils are an important part of crop rotations due to their ability to fix nitrogen in the soil.
They can be stored for long periods without losing nutritional value.
Lentils are a good source of prebiotic carbohydrates, including oligosaccharides and resistant starch.
From The House Of DVAI
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