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Chilli Ground Steam Sterilized

(1.0)
Supplier From India
Sep-04-17

Chilli Ground Steam Sterilized

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Price: $1.18
MOQ: Not Specified
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In Laos, (it known as pak i tou, lemon basil is used extensively in soups, stews, curries and stir-fried dishes as it is the most commonly used type of basil in Laos. Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient.

Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai, is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. In the Philippines,where it is called sangig, particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts. It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles. The Garo, Khasi and Jaintia tribe of Meghalaya also use it in their cuisine. The Garos call it Panet (pronounced Phanet). They use it to prepare cold sauce (Ind. Chutney) with added ingredients like fermented fish, chilly, onions sometimes roasted tomatoes.
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We KAPADIYA EXPO COMPANY are excel in manufacturing, exporting and supplying a qualitative assortment of Amala. The provided Dry amala is processed by using in line with set market standards. Furthermore, this Dry amala is effective in various health problems like cholesterol reduction and heart disease, diabetes, cancer treatment as well as prevention. Our Dry amala is obtainable in various air-tight packaging options & checked by the experts before dispatching at customerâ??s end.

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Supplier: Botanical powders, steam sterilized botanical powders, ayurveda herbal trade, herbal ingredient suppliers, herbal extract powder manufacturers, botanical herbs suppliers, organic herbal extracts suppliers, herbs trading company, herbal manufacturers, herbal powder wholesale, herbal extracts manufacturer, herbal products suppliers, herbal extracts company, spices exporters, botanical extracts suppliers, spices company in mumbai, herbal product manufacturers, herbal extract manufacturer, herbal tea manufacturers, spices manufacturers in mumbai, spices exporters in mumbai, seasoning manufacturers in mumbai, natural herbal extracts supplier, plant extract powder, organic spices supplier
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Chamomile Powder

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Overview
The daisy-like flower is cultivated in North Africa and central Europe. Although it is mostly used as a tisane, it is also a very important ingredient in beauty products and teas. Chamomile aids relaxation and sleep, and it also improves digestive problems.

Common Uses
The flower is infused in creams to get the flavour into elegant desserts. Chamomile oils are used in seafood dishes due to its acidity and herbal flavour. Chamomile is also used in alcoholic and non-alcoholic cocktails. The most common use is to mix chamomile powder in a cup of hot tea. One can also sprinkle the powder over soups and stews for an acidic element. In baking one can add the chamomile powder to cookie batter, scones batter and even muffins to add a delicate floral aroma.

Recommended Storage
The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking.
Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
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Zedoary grows in tropical and subtropical wet forest regions. The fragrant plant bears yellow flowers with red and green bracts and the underground stem section, a rhizome, is large and tuberous with numerous branches. The leaf shoots of the zedoary are large and can reach 1 meter (3 feet) in height.

The edible rhizome of zedoary has a white interior and a fragrance reminiscent of mango; however, its flavour is more similar to ginger, except with a very bitter aftertaste. In Indonesia, it is ground to a powder and added to make white curry pastes, whereas in India, it tends to be used fresh or in pickling. In Thai cuisine it is used raw and cut in thin strips in certain Thai salads. It can also be served cut into thin slices together with other herbs and vegetables with certain types of nam phrik (Thai chilli pastes). It is also used in India to flavor dals and chutneys.

*Targeted Countries:*

Asian countries
African countries

*** Please note : we are not interested to supply to local customers in India.

*Quantity* :
Minimum order quantity 5 MT
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