dubai, United Arab Emirates
Our Complete range of products are Black Pepper, White Pepper, Cloves, Chillies and Nutmeg.
Dried, mature berries of a tropical vine. The whole dried berry (peppercorn) is used for black pepper. Black peppers are native to India and are extensively cultivated there and elsewhere in tropical regions. Black Pepper 560-580g/l Clean (5MM) Density 580g/l max Moisture 12.5% max Foreign matter 0.2% max
Light tan-colored seed of the pepper berry from which the dark outer husk has been removed. White pepper has the heat but not the total bouquet of black. Often chosen for light colored soups, sauces Density 620g/l min Moisture 13.5% max Foreign matter 0.2% max White Pepper: Steamed and Sterilised Total Plate Count Salmonella Yeast and mould Staphylococcus aureus Bacillus cereus Eschericha coli Sulfirtred. clostridien Free water activity(aw) less than 50.000 units/g none less than 1.000 units/g less than 1.000 units/g less than 1.000 units/g less than 1.000 units/g less than 1.000 units/g less than 0, 70
Lacy, scarlet-colored aril (orange when dried) which surrounds the seed of the nutmeg fruit. Flavor is a combination of cinnamon and pepper, similar to nutmeg but much more subtle. Ground mace is often chosen for light-colored products, such as pound cake.
Ginger Dried roots (rhizomes) of a member of the zingiber family. Root pieces are called "hands." Smooth, straw-colored ones have been peeled, bleached. Ginger is available in several different forms, the most common of which are fresh and powdered. Fresh ginger has a very sharp flavor. Powdered ginger works well in baked goods, and is also useful in making spice rubs.
Long Pepper Long pepper is a spice from the plant of the genus and species Piper longum, which has been used for centuries in the Mediterranean, and in Indian, African, and Indonesian cooking. This unusual plant has a peppery taste similar to black pepper.
Coffee Coffee is a brewed drink prepared from roasted seeds, called coffee beans, of the coffee plant. They are seeds of coffee cherries that grow on trees in over 70 countries, cultivated primarily in Latin America, Southeast Asia, and Africa.
Paprika Powder milled from the flesh of pods of certain sweet pepper plants. Extractable color is principal evaluation of paprika. Flavor can range from sweet- mild to fiercely hot. Paprika has a pleasant red color, is used frequently as a garnish.
Native to Burma, cassia is botanically-known as Cinnamomum aromaticum or Cinnamomum cassia. It is a member of the same family as true cinnamon, but it has a stronger flavor thus requiring less in volume in recipes. Close Cassia thin Moisture 13.5% Max Length 30 cm min Color Bright Thin 0.8 - 1.8 mm Cassia broken Moisture 13.5% Foreign matter 0.5% Color Bright brown
Sold in seed form. Anise smells like black licorice, though it is actually a member of the parsley family. Anise seeds are used as a flavoring in some cookies. Anise extract is used to flavor the Greek liquor ouzo. And apparently it also has its uses as a medicine for expelling internal gas. Close Moisture 13.5% max Foreign matter 1% Max Flower diameter of at least 2.5 cm 80% min Star below 2.5 cm Stem No Color bright, brown Broken 8% min
Popcorn Popcorn is a whole grain maize product - it's grown extensively in the cornbelt states of the U.S., where the majority of popcorn sold worldwide is grown. It resembles corn-on-the-cob in appearance and cultivation, although only popcorn kernels have the ability to pop
Chick peas Chick peas are perhaps better known by their name garbanzo beans. They are a roundish, beige to light green members of the legume family grown primarily in part of West Asia, India, and in the Mediterranean. Most are familiar with chick peas as either used whole in salads, or ground up to make the popular Middle Eastern dish hummus.
White Beans A white bean is a small, round legume. Occasionally more of a distorted oval shape, the white bean is also called a haricot or pea bean. Cannellini beans, which are popular in regions in and surrounding Italy, are a kind of white bean, though quite close in composition to a kidney bean.
Almonds Almond trees can be found in Asia, Europe, North America and Africa. In the United States, virtually all almonds for commercial sale are produced in California. Grocery stores may carry raw almonds for cooking, roasted almonds for snacking, ground almonds for pastes and chopped almonds for garnishes and salads.
Cashews Cashews, with their unique, light taste, are harvested from a tree of the same name. Native to Brazil, and with the greatest production in India and Africa. These nuts are used in a variety of ethnic dishes and as a topping for salads and desserts. When compared to other nuts, they are lower in fat and carbohydrates.
Pistachios The Pine nut is the edible seed of various species of pine trees. There are several varieties of the pine nut. The most common pine nuts, in Europe, are the seeds of the Italian Stone Pine nut, Pinus Pinea and the Swiss stone pine. In the U.S, seeds of the Mexican nut pine are sold.
Walnuts The walnut is a hearty snack on its own and adds a wholesome bit of crunch to a wide variety of dishes. Encased in a grooved, light-brown shell, the walnut kernel is formed by two off-white, uneven lobes and has a mildly sweet and sometimes bitter taste.
A powder made from desiccated (dried) coconut. The powdered product usually contains maltodextrins and sometimes salt. The powder can be used for making desserts or added to curries or chutney. Look for coconut powder in stores that carry Indian foods. Delia Smith of Delia Online suggests keeping it on hand as a pantry staple and states it works well for making Thai fish cakes. Moisture 3% max Oil content 62-67% FFA 0.5% max Fine 3 - 5.5 mm Medium 5.5 - 7 mm
Figs The Common Fig is widely grown for its edible fruit throughout its natural range in the Mediterranean region, Iran, Pakistan and northern India. Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well.
Hazelnuts Hazelnuts are produced in commercial quantities in Turkey, Italy and in the American states of Oregon and Washington. Turkey is, by far, the largest producer of hazelnuts in the world. Hazelnuts are extensively used in confectionery to make praline and also used in combination with chocolate for chocolate truffles and products such as Nutella. Hazelnut oil, pressed from hazelnuts, is strongly flavoured and used as a cooking oil.
Basil Bright green leaves of an herb of the mint family. Special affinity for tomato flavored dishes. Basil is available in both fresh and dried forms. Fresh basil and dried basil are completely separate entities, and may not always be freely substituted for each other. Fresh basil is the key ingredient in making pesto.
Parsley Bright green leaves of the parsley plant. There are several different varieties of parsley American, Italian, and Chinese or Mexican (see Cilantro ). Italian parsley has broader leaves, and a stronger flavor than its American counterpart. Fresh parsley, when chopped fine and sprinkled onto a dish before serving, adds a pleasant taste and freshness.
Cilantro Also known as Chinese Parsley and Mexican Parsley. Cilantro has a distinctive flavor, and is an excellent addition to fresh salsa. Cilantro works well in marinades, and a large variety of other dishes. It comes either dried or fresh.
Sage Long, slender leaves (silver-gray when dried) of a member of the mint family. Three types "cut" is used for end products where sage should show. "Rubbed" is minimally ground and coarsely sieved to a fluffy consistency. "Ground" is sieved to a fine degree.
Sumach Sumach is a shrub, from six to fifteen feet high, consisting of many straggling branches, covered with a pale-gray bark, having occasionally a reddish tint. The leaves are alternate, consist of from six to fifteen leaflets, which are lanceolate, acuminate, acutely serrate, shining and green above, whitish beneath, becoming red in the fall. The flowers are greenish red, and fruit a small red drupe, hanging in clusters, with a crimson down, extremely sour to the taste, which is due to malate of lime.