SAFFRON

Saffron has always been one of world’s most precious products. Crocus sativus is the botanical name of a crocus that originally came from Asia Minor, where it as been cultivated since ancient times. The moors brought with the spice az-zafaran during their invasion of Spain over a thousand years ago. The Mancha Saffron is renowned to be the highest quality in the world and it is grown on the Castilian plateau known as La Mancha.

EXPORTER PAPRIKA POWDER

Sweet Spanish paprika is made from small, round, intensely flavored and sweet-fleshed ñora peppers that are sun-dried and hand ground; the smoked paprika powder called pimentón also hails from Spain.

Spanish paprika is an essential food to stock and a prized ingredient. It can be sweet or spicy, smoked or not. Sweet Spanish paprika can be found in gourmet supermarkets and Spanish food stores.

We can supply different types of paprika powder Spanish origin according to the extractable colour from 40 till 240 ASTA.

We use only the cleanest dried peppers, dried inside under controlled conditions. This is essential to providing a clean paprika powder. We can guarantee the quality of the product with the certificates according to the legislation of European Union.

Storage:

This product should be stored consistently in a cool, dry environment. Paprika should be protected from exposure to sunlight or other strong light, and the product should not be stored next to any strong smelling substance. The ideal storage temperature is 40-50 degrees Fahrenheit. If properly stored, paprika is normally good for 18 months or even longer.

Types:

- Sweet
- Hot
- Smoked sweet, hot or bittersweet.

Packing:

Bag 25 kg

RED CHILLI - CAYENNE PEPPER

Hot and spicy, cayenne pepper adds zest to flavourful dishes around the world and health to those brave enough to risk its fiery heat. The hotness produced by cayenne is caused by its high concentration of a substance called capsaicin. Capsaicin has been widely studied for its pain-reducing effects, its cardiovascular benefits, and its ability to help prevent ulcers. Capsaicin also effectively opens and drains congested nasal passages.

CRUSHED RED CHILLI

Crushed red Chilli are Semi-Crushed form of Whole Chillies and are widely used throughout the world to be sprinkled over pizza, spaghetti, pastas, and other dishes. Crushed red chilli can be added to omelettes and other dishes for a wonderful sharpness.

EXPORTER OREGANO

The oregano plants are well known food seasonings, as well as having a long history as medicinal plants. The leaves can either be used fresh or dried. Crushing the leaves before using them will release the aroma.
Dried oregano leaves are used as a culinary herb in meat and sausage products, salads, soups, and barbeque sauces. The essential oil of oregano is used in food products, cosmetics, and liqueurs.

Oregano comes from the labiate’s family like basil. Its natural habitat is the mountainous region around the Mediterranean Sea. The ancient Greeks and Romans introduced oregano to Europe and the Spaniards in turn brought it to the new world. The name oregano means joy of the mountain.

Medicinal uses: Ancient Greeks used oregano as an antidote and it was used by Ancient Egyptian herbalists for medicinal purposes as well.
Oregano can be taken to strengthen and stimulate the stomach. To help heal bruises and contusions, mix dried oregano leaves with some honey and apply as a salve. Hot oregano tea helps if you are coughing or have indigestion and gas.

Key Components: essential oil, volatile oil, tannins, resin, sterols, flavonoids

PARSLEY

Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery".

A sprig of parsley can provide much more than a decoration on your plate. Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components-including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids-including apiin, apigenin, crisoeriol, and luteolin.

There are more than 30 varieties of parsley, but the most common are curly-leaf and the more pungent flat-leaf parsley. The flat-leaf has more flavour than curly parsley and is preferred for cooking, while dried parsley has little flavour at all. Chewing parsley will help with bad breath from food odours such as garlic.

Matches well with: chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, lemon

CINNAMON

Cinnamon is well-known as a prime ingredient in many sweets and baked dishes, but it is also an interesting addition to marinades, beverages, dressings, meats, poultry, and fish.

Old home remedies use cinnamon in preparations to combat diarrhea and morning sickness, because it is a carminative (an agent that helps break up intestional gas).

Recent studies show that cinnamon enhances the ability of insulin to metabolize glucose, helping to control blood sugar levels. Although these tests have not been conducted on humans yet, many diabetics have added 1/4 teaspoon cinnamon per day to their daily diet, proclaiming favorable results. Controlling diabetes can help prevent coronary artery disease and high blood pressure.
Cinnamon also has antiseptic and astringent properties.