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  • 16.50 16.50

    Cabbages are ready to harvest when the head is fully formed and feels firm and well-packed when squeezed. Cut the head away from the stalk with a sharp knife. Leaving the stalks in the ground will result in the formation of several smaller heads which can also be harvested and eaten.

  • 135.00 135.00

    It is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc

  • 16.00 16.00

    Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, it apparently was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves.[8] This appears to be confirmed by archaeological evidence from the same period; the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time

  • 42.00 42.00

    Purity, High value, Fresh,Reliable

  • 48.00 48.00

    Sugar has been produced in the Indian subcontinent since ancient times. It was not plentiful or cheap in early times and honey was more often used for sweetening in most parts of the world. Originally, people chewed raw sugarcane to extract its sweetness. Sugarcane was a native of tropical South Asia and Southeast Asia. Different species seem to have originated from different locations with Saccharin barberi originating in India and S. elude and S. officinarum coming from New Guinea.One of the earliest historical references to sugarcane is in Chinese manuscripts dating back to 8th century BC that state that the use of sugarcane originated in India.[

  • 28.00 28.00

    Cumin was introduced to the Americas by Spanish and Portuguese colonists. Several different types of cumin are known, but the most famous ones are black and green cumin, both of which are used in Persian cuisine.
    Today, the plant is mostly grown in Pakistan, India, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile, and China. Since cumin is often used as part of birdseed and exported to many countries, the plant can occur as an introduced species in many territories. Cumin occurs rarely as an introduced species in the British Isles, mainly in Southern England, but the frequency of its occurrence has declined greatly. According to the Botanical Society of the British Isles’ most recent atlas, only one record has been confirmed since 2000.

  • 16.00 16.00

    Since surgery and other invasive methods are not preferred by people, they are looking for alternative therapies. Did you know that cancer, particularly colorectal cancer and the other forms of cancer can be easily cured by eating cardamom? Studies have shown that this spice can counteract cancer up to 48 percent.

  • 29.00 29.00

    Typical Ingredients for a garam masala (clockwise from upper left): Black peppercorns, mace, cinnamon, cloves, brown cardamom, nutmeg, and green cardamom. However, others can be used.

  • 14.00 14.00

    Salt is processed from salt mines, or by the evaporation of seawater (sea salt) or mineral-rich spring water in shallow pools. Its major industrial products are caustic soda and chlorine, and is used in many industrial processes including the manufacture of polyvinyl chloride, plastics, paper pulp and many other products. Of the annual global production of around two hundred million tonnes of salt, only about 6% is used for human consumption. Other uses include water conditioning processes, de-icing highways, and agricultural use. Edible salt is sold in forms such as sea salt and table salt which usually contains an anti-caking agent and may be iodised to prevent iodine deficiency. As well as its use in cooking and at the table, salt is present in many processed foods.

  • 66.00 66.00

    Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the world’s most traded spice. It is one of the most common spices added to cuisines around the world. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin characteristic of chili peppers. Black pepper is ubiquitous in the modern world as a seasoning and is often paired with salt.

  • 14.00 14.00

    The clove tree is an evergreen that grows up to 8–12 m tall, with large leaves and sanguine flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5–2.0 cm long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball.

  • 9.00 9.00

    The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database. As a condiment, mustard averages approximately 5 calories per teaspoon. One of the many vitamins and nutrients found in mustard seeds is selenium.

  • 58.00 58.00

    Jaggery is made of the products of sugarcane and the date palm tree. The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The date palm is tapped for producing jaggery in West Bengal, South India, Bangladesh, Pakistan, Nepal and Sri Lanka. In Sri Lanka, syrup extracts from kithul (Caryota urens) trees are widely used for jaggery production. This is considered the best jaggery available on the local market and is more highly valued than that from other sources.

  • 61.00 61.00

    The nutritional profile of coriander seeds is different from the fresh stems or leaves. Leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals (table above). Although seeds generally have lower content of vitamins, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese

  • 83.00 83.00

    Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in colour when their skins are removed.[3] Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste