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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. |
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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 |
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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.
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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.
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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
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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
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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.
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