The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents. Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray. A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear. Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators. Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.
Product Specification Of Xanthan Gum Food Grade Items Standards Physical Property - White or light yellow free Viscosity (1% KCl, cps) - 1200 Particle Size (mesh) - Min 95% pass 80 mesh Shearing Ratio - 6.5 Loss on Drying (%) : 15 PH (1%, KCL) : 6.0- 8.0 Ashes (%) : 16 Pyruvic Acid (%) : 1.5 V1:V2 : 1.02- 1.45 Total Nitrogen (%) : 1.5 Total Heavy Metals : 10 ppm Arsenic (As) : 3 ppm Lead (Pb) : 2 ppm Total Plate Count (cfu/g) : 2000 Moulds/Yeasts (cfu/g) : 100 Salmonella : Negative Coliform : 30 MPN/100g Conclusion: The product conforms to the standard of Food Grade Packaging: 25 KG/BAG Storage: Store in a cool and dry place and Keep away from strong light and heat Shelf life: 2 YEARS
Yeast extract; Autolyzed yeast extract; YE. Product Name: Yeast Extracts Cas No. 8013-01-2 EINECS NO. 232-387-9 Botanical Source: Yeast Extracts Appearance: Yellowish to yellow-brown powder Detection Method: HPLC Purity: 99% Specification: Yeast Extracts 98% Main Ingredients: Yeast Extracts Shelf Life: Two years Package: 1kg per bag with double plastic inside and aluminium foil bag outside, or 25kg per fibre drum with double plastic bag inside, or according to customers' requirement. Storage: Store in cool & dry place. Keep away from strong light and heat. Delivery: 1-2 working days after payment/FedEx, DHL, TNT, EMS, etc.
Specifications: We are India's Leading Manufacturer of Instant Chicory Powder. We offer 100% pure Instant chicory powder. India 1st company producing 100% pure instant chicory powder. Original taste & aroma. A complete health drink. Additional Information: Port of Dispatch: Mundra Production Capacity: 375 MT/ Month Delivery Time: 2 Day Packaging Details: 15 kg Cartons
Appearance: White to yellowish powder Storage: Cool and dry place Usage: Food grade / Cosmetics grade Delivery Detail: Immediately
Our brewer yeast powder is produced by concentrating and drying the 100% fresh brewers yeast. It is the optimal bacterial protein source for livestock, poultry, and acquaculture. Besides the high quality protein, our yeast powder is also rich in vitamin B complex, organic trace element, minerals, nucleic acid and Ã?Â²-glucan, which can provide multi-nutrition for animals. Thus, our yeast powder is a natural, green and high effective protein feed raw material. Appearance Yellow to brwon powder Crude Protein Ã¢?Â¥ 40% Ã?Â² - Glucan Ã¢?Â¥ 15% MOS Ã¢?Â¥ 10% Moisture Ã¢?Â¤ 9% Ash Ã¢?Â¤ 10% Arsenic (as As) Ã¢?Â¤ 10 mg/kg Lead (as Pb) Ã¢?Â¤ 10 mg/kg
1.Yeast ingredients: Natural Yeast ( Saccaharomyces cerevisiae), Emulsifier 1).Specs: purity 495.0-515 2).Dry matter: 95% min 3).Protein: 43.00-48.00% 4).P2O5:2.20-2.50% 5).Trehalose: 12.00-18.00% 2.Yeast application: used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc 3.Dry yeast usage:Low Sugar: Suitable for making Sugar-Free and Low sugar bread (in dough containing 0-7% sugar ), such as French Stype Yeast 4.Instant yeast dosage : 0.8-1% of the flour's use amount for the low sugar yeast 5.How to Use: 1. Mix the yeast into flour, add water and stir well, or knead with the paste as dough for fermenting. Avoid adding the yeast directly into oil or cold water 2. Water temperature and dough temperature in 35~38Ã?Â°C is better. 6.Instant dry yeast storage:Keep in cool and dry place. We professional in Yeast Powder production for many years and do export business 9 years. We produce Low Sugar&High Sugar. Vaccum package 500g,.450g,350g,250g,125g,100g.etc.
A premixed powder used for increasing the volume and lightening the texture of baked goods. Suitable for manufacturing industry, food service, retail, wholesaler and trading.
Business Club Georgia, Tbilisi Georgia, is the leading exporter of Halal Gelatin, buyers may contact us; Send us your inquiries with the following detail: What is your required quantity Ask us about grades Your contact detail Your mail Port of delivery. The specification is available on request.