Rose water is made using damask roses, many-petaled and fragrant. These were first grown in Iran and Bulgaria, but are now frequently found in Spain, Italy, and France. The uses of rose water are as varied and numerous as the petals of a damask rose. Most western countries are familiar with rose water or rose oil as an addition to fragrances and in body and facial creams. Commercial preparations come in many forms and can safeguard against bacterial formation. In addition, the buyer can choose organic preparations, thus eliminating pesticides from the roses in their food or on their bodies. However used, rose water is certainly almost universally enjoyed, with its sweet and deep aroma, and delightful and unusual taste.
Rose petals are edible and a traditional ingredient in the foods in the middle east, especially in desserts. In addition to sprinkling rose water on desserts, it is sprinkled on guests as a sign of welcome before the meal. Rose petal jam and cordial are still popular in Europe. Rose hips are a rich source of vitamin c and can be made into a conserve or jam. The petals are then eaten as a candy or used to decorate desserts.
Roses are used for excess menstrual bleeding, digestive problems, gonorrhoea, and for liver symptoms. Delicious medicinal preparations can be made from rose petals, including syrup of roses, honey of roses, sugar of roses, rose water, and vinegar of roses. Rose petals have been used for conditions such as fevers, headache, jaundice, joint pain, fainting, weakness, trembling of the heart, poor digestion, and infection.
ROSE PEARLS is a GMO-free, natural product made of high-quality organic Rose Damascena oil from Bulgaria.
Rose Damascena, also known to the world as the Oil giving Rose from Kazanlak, is the queen of flowers and the Rose valley in Bulgaria has become her kingdom. Our rose plantations are located in to the village of Skobelevo - in the heart of Bulgaria, an ecologically clean area at the foot of the Balkan Mountains. In order to extract the essential ingredients of roses, our company Alba Grups uses water-steam technology, a technology with tradition in distillation. We use no chemicals in our process.
Hundreds of rose petals are needed to extract just one drop of rose oil. For a kilogram of rose oil we need about 4 tons of rose petals, nearly 1,660,000 freshly picked roses. Rose flowers are handpicked very early in the morning and are processed as fast as possible to keep the high quality of the oil. This makes it one of the most expensive essential oils in the world. Its quality, how it is used, and the way it benefits the body have been known to the world for centuries.
Rose Pearls capsules are a food supplement and benefit the digestive and urinary system. They help strengthen and bring the bodies systems into harmony, including the respiratory, reproductive and immune systems. Only three pearls a day will make you feel healthy, alive and energetic.
Food Soft packing pasteurization line is suitable for low-temperature sterilization of food
And beverages such as picked vegetables,low-temperature meat ,soy milk products,jelly ,etc .
Spice-In is a Vegan, Gluten-Free, Plant-based and Non-GMO starch based seasoning. Spice- In is a Functional food ingredient blended with perfect spices and condiments to enhance the continental masala flavour of the various Veg and Non-Veg products such as Chicken Nuggets, Kabab, Mashed potato snacks, Fryums, Pappads, Khakara, Chanachur etc.,.It can also be used as taste maker masala for RTC noodles, Fried rice, Pasta, Macroni, Chat items, RTU gravies. Spice-InTM is 100% vegetarian and naturally made product which does not have any preservatives and Mono sodium Glutamate (MSG).
It provides continental masala flavor with tanginess.
â?¢ Can be used as Seasoning for RTC Non- Veg products such as Meat balls, Chicken Cutlets, Chicken Finger, Nuggets, Chicken Popcorn, Kabab
â?¢ It can also be used in Veg RTC products such as Mashed Potato snacks, Veg balls, Cutlet, Samosa, etc.,
â?¢ Can also be used as seasoning for Fryums, Pappads, Khakhra, Chanachur Kaara bhoondhi, Mixer, Bombay mixer, etc.,
â?¢ Can be used as Seasoning and ideal flavour enhancer for Fried rice, Chow mein, Nasi goreng, Mi goreng, RTC and Instant Noodles, RTC and Instant Vermicelli, RTC and Instant Pasta, RTC and Instant Macaroni, RTC and Instant Spaghetti and other extruded RTC products
â?¢ Can also be used as seasoning for Vegan and Plant based Sausage, Meatless meat balls, etc.,
Tastemaker Masala seasoning can be added to a variety of foods like Fried Rice, Biryani, and Noodles to deliver distinctive flavor and texture and provide robust taste in the foods.
It contains no added chemicals.no added preservatives and no added taste enhancers like MSG (Monosodium Glutamate).
It can be used as seasonings or marinades for fresh vegetables and fruits
With an extraordinary blend of flavorful spices, Foodix's tastemaker masala makes everything taste great.
Naturally pure, 100% Vegetarian.
Tastemaker Masala seasoning can be added to a variety of foods like Fried Rice, Biryani, and Noodles to deliver distinctive flavor and texture and provide robust taste in the foods.
It contains no added chemicals.no added preservatives and no added taste enhancers like MSG (Monosodium Glutamate).
It can be used as seasonings or marinades for fresh vegetables and fruits
With an extraordinary blend of flavorful spices, Foodix's tastemaker masala makes everything taste great.
Naturally pure, 100% Vegetarian.
CWS-WM-T is a Waxy Corn based pregelatinized starch. It is gluten free, grain free and Plant based fine powder made from Waxy Corn, which is soluble in cold water. It acts as viscous thickener, texture enhancer with very good binding strength. CWS-WM-T acts as a Stabilizing agent in cream fillings, sauces, soup mixes, gravies, pasty creams, puddings, instant products, baby foods, bakery fillings, snack products, etc.,
ChikMat P1 is a Vegan, Gluten-Free, Plant-based and Non-GMO starch. ChikMat P1 is used as an excellent additive or ingredient for Crispy oil fried vegetarian and non-vegetarian products. ChikMat P1 will provide structure, tenderness & binding power in baking. It even gives excellent crispiness by better even coating and with low oil absorption. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).
APPLICATION:
GLUTEN FREE ALTERNATIVE FOR FLOUR AND BAKERY:
ChikMat P1 can make a suitable gluten-free alternative for flour in baking recipes like Waffles, Muffins, Gluten free flour mixes.
ChikMat P1 attract and hold more water and helps to increase the moisture content in baked goods and provides structure, tenderness & binding power in baking.
FRYING FOODS:
ChikMat P1 could serve as a suitable fried food coating where the coating is light and crisp. It helps to lock the flavour of the product while frying. It can improve the texture of the coat foods, such as chicken, fish, or vegetables, before frying and reduces the absorption of oil. The product such as oil fried Nuggets, Potato Shots, and Cheese bites. Even it can be used in Premixes- 65
Masala, Instant Crispy Fry Mix, Manchurian Mix, Bonda Mix, etc... ChikMat P1 coating can give the foods a golden and crispy outer layer during the frying process.
PROCEDURE:
Replace 5-20 % of Corn flour with ChikMat P1 then add at the time of blending while adding other raw materials
FEATURES AND BENEFITS
Increase special appearance to the fried products.
Better dispersion of spices and other ingredients.
Improves texture.
Enhance flavor.
Low oil absorption.
Excellent crispiness.
Better even coating
Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region.
Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram".
Uses
Culinary
Dried oregano for culinary use.
Oregano growing in a field.
Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2]
Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes.
It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor.
Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy.
Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.
In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper.
Oregano growing in a pot.
It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species.
The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.
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.
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