#Dried Spices Market Size

[chidorisjournal]

FFxivWrite2023 Prompt #2: Bark

Slow, lazy swish of tail. Another arc of it through the air as she waited. It wasn’t the irritated flicks of a tail made to stand idle though, but the slow silent description of a choice that needed to be made but wasn’t yet.

Around her the gathered surplus of a myriad of hands, from small suppliers who harvested their window gardens to larger farms; nothing much beyond what a single family could manage in their off or dedicated time. Still small, still hand picked for variety, ripeness, freshness.

It showed, too. Every item on offer was perfect, in it’s way. Oh, the fruits weren’t perfectly round, the skins didn’t shine like an army of acolytes had been after them with wax at morning prayers, but they didn’t need to. Each was ripe and ready and beautiful for it. As the morning sun began to warm the small market, the scent of a hundred, a thousand myriad ingredients began to fill the air in a melange that was at once intoxicating and overwhelming.

Alas she wasn’t here for the persimmons, no matter how rich their scent. Not here for the sheets of ruby toned ama nori, or the popotos in every size. She waited next to a spice vendor, inhaling deeply the potent mixed scents of all the seeds, leaves, salts, barks, roots, flowers and berries that people dried, crushed, grated, sliced, diced, and otherwise added to food to enhance and alter the flavors. The barrel she stood next to contained curls of bark, the spicy sweet heat of cinnamon a pleasant distraction from her wait, making her think of the next treat she might make the orphans. Next to that, curls of willow bark, and beyond that other curls she couldn’t quite identify from this distance. Probably other medicinal barks, though in small amounts they could add pleasant astringency to dishes. A soft, pleased little hum as she looked over the various offerings.

Ah. It was her turn. Stepping forward, she offered the merchant a smile and her note of introduction; the sun continuing to climb as they bartered in the most universal of languages, pointing, samples offered and taken, the small list of necessary items in her pocket checked off one by one.

A soft breeze swirled around them, carrying away the merchant’s words, wind and words spinning up into the sky. Zayaa sighed, softly, pleased, glad Stix’s note had worked, glad the day was warm, for Ishgard. Glad too, for the small extras she’d managed to include, tucked away in their own packet in her basket. A few of the best curls of that rich cinnamon bark, several steppe candyfruit the merchant hadn’t known what to do with, and a single wheel of Reunion cheese that had made it’s way to the city, somehow. The story had been given without her asking, and she knew it for what it was.

Words were wind, after all.

#ffxivwrite2023 #ffxivwrite #Zayaa Qestir

[docholligay]

Doc loves food! I have become An Very Poor so I'm buying food from the dollar store places around here. Some of them actually have fridge stuff like eggs and milk but none of them have fresh vegetables. I'm trying hard not to buy prepackaged food since it's high in sodium but I'm not adverse to using them.

Do you have any advice on how to make the best of a rough selection like that?

Get on food stamps, seek out a food bank. This isn't me being an asshole, this is me offering you real tips for really getting by. Many farmer's markets will double your food stamps for produce! Ours does! And many food banks have at least SOME fresh options, though this is really different from city to city depending on who they are serving as well as the generosity of the surrounding community. Food stamps is annoying paperwork, but doable, and food banks are often even easier entry.

Other than that, there's nothing wrong with frozen vegetables! Nothing at all! They aren't perfect for every application, but the perfect is the enemy of the good.

Also, do not assume its cheaper to go to a dollar store, all the time. It often is not, obviously ounce for ounce but sometimes just...in total. When I was Up Against It, I found that dollar stores portion sizes were so small that I was actually spending more money on basics and stuff.

Shop what's cheap: Russet potatoes are cheap and filling and you can buy like, one of them at a time. A pound of dried chickpeas is less than two dollars, and has the benefit of giving you some protein. Make yourself INCREDIBLY familiar with the clearance section of your local grocery store--I used to get spice mixes there to make everything a little less miserable. A 24 pack of eggs was 6 bucks today at my Albertson's and they last FOREVER in the fridge, and can easily be hard boiled for a great addition to just about anything. More than 2 pounds of basic long grain rice is less than 3 dollars there. One a week, try to slide some of your budget to buying one of those larger things, instead of a wide variety of small things. The best way to eat cheap and healthy is to eat boring.

#Holligay Loves Food #.

[pure-and-blend-spice]

Pure food industry: food industry: Pure spices company: Pure masala company: food products

Fexmy Food Manufacturing Industries Pvt. Ltd. grinds and blends spices together to perfection to yield an exciting and aromatic pure mix that brings the right colour and enjoyable taste to a variety of dishes in curried or fried form. This Indian culinary practice of preparing a blend of spices dates back to ancient times. Freshly ground seasoning imparts an explosion of flavours to every dish. Use different variants of Fexmy Food Manufacturing Industries to add suitable flavours to your dishes to delight your family, friends, and relationships. Whole spices give you the best of taste, flavour, and aroma. They are guaranteed not only to be pure but also to delight your palate with their taste and aroma. Our raw material is first cleaned, dried, and tested with the help of special machines. It is then carefully grounded into the finished product, passing through various stages. Fexmy Food Industries blend has been specially formulated to impart the genuine taste of Indian cuisine to various food preparations. Indian traditional cookery is free of artificial flavour enhancers. They are then packed mechanically into packs of various proportions without any human touch. So much so that today, spices worth thousands of rupees are manufactured and packed by modern machines. Now Fexmy has a capacity for storing spices or pure and fresh masala powders packed in best consumer packs of different sizes (6g to 500g). Always devoted to the quality and purity of Fexmy spices, Infect has had the finest quality of Fexmy spices recognised. So we provide the highest-quality food and most reliable products that you can find. To help you find what you're looking for, we are available at any time. We will continue to help every customer find the pure products that they’re looking for in the market. Our achievement lies in putting Fexmy on the world map. During its 15 years of golden performance, Fexmy Food Manufacturing Industries Pvt. Ltd. wishes to pay tribute to its associates and workers for their contributions to this achievement and further wishes to share its joys with every household.

#spiceshop #foodanddrink #spicestorage #foodandspices #foodandbeverage #foodandbeverages #Spicesandflavors #foodandspiceshop #foodandbeverageindustry #foodtruck #foodlover #foodblogger #foodsafety #foodstagram #foodsanddrinks #foodanddrinkspecials #spicesandbeverage #aslimasale #spices #festivalsofindia #Prosperity #NewBeginnings. #bestspices #spicesofindia #besanladoo #snacks #foodie #snack #yummy #snacktime

[ofpineapplesanddawns]

I don’t really want to skip around in the new au, but I’m really liking this one and had an idea, so just... here, have something from a bit more down the line.

On with the fic!

--

“Shit.”

“What is wrong?” Lucian asked, setting aside the jar of... something he was looking at. It certainly was a dried up thing that had once been alive, he was sure he didn’t want to know what it had been.

“I’m low on supplies.” Peter sighed, looking at the cupboard. “And we need stuff for dinner.”

“Then I suppose we’ll just need to go into town then.” There was a loud, annoyed groan that came from the alchemist, who slammed the doors to the cupboard closed. “I take it this is not something you are pleased with doing?”

Peter turned, giving him a tired stare. “I’m not a fan of them and they’re certainly not a fan of me. I mean, fuck ‘em, but they get me the things I need to make a livin’, and to live, cause I sure as hell am not going to be doin’ any farmin’ around here. I tried, once, with a chicken, did pretty well with keeping her alive, until some bastard came and stole her.”

“I’m sorry?” Lucian frowned, watching as Peter moved about, grabbing for a bag, along with a cloak, some rather dramatic, fancy looking thing that seemed far more suited for a play than a trip to the markets.

“Eh, don’t worry about it, that was back during my first year here, just figured trading and spending a few coins could get me the things I need. People hate me, but they like my herbs and spices, and the fact that I can get them snuff.”

“Snuff.”

“I know someone who can get me the good shit for cheap, then I mark up the price to sell to the idiots here.”

Lucian wasn’t sure about Peter’s business practices, but then again, he never really was one for understanding the human’s need for money. Trading weapons and pelts (from animals they hunted) worked just fine for him and his people, thank you very much. 

“Do you wish for me to come with you?” Lucian asked, approaching. He was in a much better condition than he had been two weeks ago upon his arrival, and Peter had yet to kick him out of the cottage. He wondered if Peter was keeping him around for something.

The human looked at him, blinking, before shrugging. “’s up to you, but people will talk.”

“Don’t they always?”

A smirk came to Peter’s lips. “You’re a bit of a bastard, Lucian. I like that.”

--

The village was of a decent size, from what Lucian could tell, busy and loud as most human settlements were. He could smell a number of things in the air, from human scents to fresh bread, to cured meats from a shop. He also noted that people were watching him and Peter as they walked towards the market square.

“Is the staring normal?” He asked quietly.

“Yes, this town doesn’t know how to mind their own damn business.” Peter muttered before walking right up to a stall once in the market. “Johnson, I’ve come for my things, and I have yours.”

The man behind the stall glared at Peter, but looked up when the taller of the two held up a jar that contained something. “Is that-?”

“Yes, it’s exactly what you asked for, but you didn’t get it from me. Now, give me my things.” 

A small bag was given to Peter in exchange and they left the stall. “Those were mushrooms.” Lucian noted.

“A special kind, makes you see things.” Peter replied. “Johnson’s good about getting me the best sage, I give him the best shrooms so he can see music.”

Lucian wasn’t sure what to make of that, or of any of the other things Peter had in the bag he was carrying. He followed him around the market, where Peter traded or paid for herbs, eggs, things like that. They had gotten some nasty looks, especially from people who seemed weary of Lucian, a stranger with an accent.

A few older women seemed fine with him, though he suspected that they were flirting with him. Still, apparently his good looks was enough sway to give Peter a discount on a side of pork he was trying to get.

“I think that handsome face of yours is quite the weapon you’ve got there, Lucian.” Peter smirked, giving him a little nudge.

“Oh, I’m sure.” Lucian rolled his eyes. Yes, he was good looking, but really, such a markdown just because he smiled and said she looked nice? How easy humans are to swoon at a simple compliment.

Well, Peter was easy to make a blushing mess if he said a few things that were a little more... adult, that was more entertaining.

As they walked about, Peter pointed out things in the town. The church, the best pub, the worst pub, the home of the man who still owes him quite a lot of money, and the bad well that still seemed to contain the body of a man who fell in weeks ago. 

While Peter spoke, Lucian noticed someone approaching. He looked to be a young man, possibly not even twenty yet, calling out to Peter. The human at Lucian’s side sighed loudly and turned, hands on his hips. “Brewster! Don’t shout my name like that, the whole damn town doesn’t need to hear it!”

The boy panted, coming to a stop. “S-sorry, Peter. It’s just- haven’t seen you in a number of days.”

“Been takin’ care of a patient.” Peter gestured to Lucian. “Charley, this is Lucian, my patient. Lucian, this is Charley, my... apprentice.” 

“Pleasure to meet you.” Lucian greeted, trying to be nice. Charley looked at him strangely before taking the hand that Lucian had offered.

“Same to you, sir.” He quickly pulled back his hand before turning to Peter, trying to keep his voice quiet. “There’s talk of mysterious deaths in the town by the lake.”

Peter’s face turned rather serious. “What sort of deaths?”

Charley glanced at Lucian. “Should we be discussing this next to... him?”

“Lucian is aware of otherworldly beasts, it’s fine.”

“Lucian would appreciate it if you didn’t speak about him like he wasn’t here.” Lucian pointed out and Peter snorted. 

“Bastard. Anyway, start talkin’, Brewster, what sort of deaths.”

Charley frowned. “People are going missing, and when they’re found, they’re drained of blood. I think we might need to go on a hunt.”

The alchemist nodded, looking troubled. “Alright, I’ll have to prepare some supplies, any idea what kind?”

“No, not a clue.”

“Shit, I’ll have to bring a variety of things then... alright, we’ll meet at the usual spot at eleven tonight, got it? Good, now get out of here, go find your betrothed or whatever you and Amy are.”

This made the younger human embarrassed and he told Peter off before leaving. Lucian looked to the man at his side. “You’re going to hunt a vampire tonight?”

“Seems so.”

“Do you wish for me to come with you?”

Peter turned to him, frowning, looking concerned. “Are you even well enough? I know you said you’ve fought vampires before, but you were still bothered by the silver until a few days ago.”

“I feel fine, and I don’t mind helping you in the hunt. Think of it as my payback for you taking care of me.”

“Y-yeah, uhh... fine, sure, but if you’re in any pain, you will let me know, got it?”

“Of course.”

--

They’re gonna hunt together and I think that Lucian will save Peter’s skinny butt during it.  

#lucian x peter vincent #john's drabbles #good omens extended universe

[steak-n-popotoes]

FFxivWrite ‘22 - 15

Beef retired to his room early. It was normal for him to do so and offload whatever treasures he had come across over the day at around the 17th bell, but on most days he would then follow up with a bell or so of training.

He lifted the satchel strap from his shoulder and laid the bag out across the table. It seemed that the corner of the leather bag had caught on something while he was clambering about to find a view he could add to his sketchbook, and a yawning hole had opened up where it should not have been.

Before he started on repairs, he would need to take stock of the many things he carried around with him from day to day.

- Reinforced knuckles, to be worn underneath leather work gloves - Bespoke wind-aligned bow and quiver with (at current) seven arrows - Knife (for hunting and utility) - Knife (for cooking only) - Undersized and spriggan-shaped frying pan - Lunch pail (currently empty) with loops for a fork and spoon - Wind crystal pouch - Coinpurse (also empty) - Many small phials from many small exterior pockets, each containing a different pinch of dried spices or herbs. Most of these contents cycle depending on where Beef’s whimsy takes him, through which markets and what flora. - One larger pouch dedicated solely to medicinal herbs - Waterskin - Brass horn - Mandolin, (ferried from the First by Caranar) - Needle and thread for equipment and clothing repairs

Beef set this particular article aside, as he would naturally need it to repair the bag before long. With the main body of the bag emptied, Beef reached along the inner wall of the bag’s lining to undo a pair of buttons holding down a flap with which more personal items were kept safe. He carefully began to lay each artifact out in a meticulous row.

- One Lalafell-sized leather journal cover containing many pages of sketches and pressed plants - A set of charcoal sticks along with several sheafs of spare paper, each bundled and tied with fabric and leather strips - Hamon’s ring (a guild graduation gift made from steel - relatively cheap for Ul’dahn jewelry, but rich with sentimental value) - Rat’s tail, for luck - Shard of the Mothercrystal on a leather braid - An impressive collection of bird feathers foraged from the world over, the three rarest of which once belonged to Garuda, Suzaku, and Meteion. Each one shone brightly in green, red, and blue, even after they had been separated from their previous owners. L’kozu had offered once to make them into ink quills with sturdy metal nibs, but Beef had refused.

#FFxivWrite2022 #FFxivWrite #FFXIV #Beef Broganoff

[cooking-with-ram]

Gluten Free Oven-Baked Chicken Tenders

These chicken tenders are great, nice and crispy, and reheat well. I tend to make mine in a large batch and freeze, you can reheat either using the oven, a toaster oven, or the microwave. My go to is the microwave because I meal prep for the days when depression is hitting hard. Also making my own gluten free chicken tenders has saved me money, I buy most of my ingredients on sale and usually chicken tenders in my area that are gluten free and pre-made are 16.00+ USD a package (3 meals). Most of what’s below already have in the house and it makes 6-8+ meals.  Ingredients- This recipe is for multiple batches and can be paired down pretty easily by taste for smaller batches. 3-4 lbs of chicken breast 3 eggs (I prefer free range from my local farmer’s market)  1 cup of brown rice flour 3 cups Gluten free panko or unsweetened rice puff cereal (slightly crushed) 1 cup Gluten free Italian bread crumbs or you can make your own  3 tbsp avocado or olive oil (I recommend putting this is a spray bottle or mister made for oils) 3 teaspoons of rubbed sage 1 tbsp of garlic salt to start 2 tsp of granulated garlic  1 teaspoon of fresh cracked pepper 3 teaspoons of basil 2 teaspoons of parsley 2 tbsp of smoked paprika Take out two shallow dishes, one wide bowl, and one fork. These will be used for your breading station. Prep your pan where you will cook the chicken. I like cooking them on top of an oven safe cooling rack that fits inside a baking pan, I usually line the baking pan with tinfoil (you don’t need the rack for this recipe but it gets a better crisp). Spray some of your oil liberally on the rack/tin foil. Preheat your oven to 425 degrees Fahrenheit. Mix your panko and bread crumbs, then add 1/4 cup of the brown rice flour to this mixture and mix well again. I recommend putting this mix in the shallow dish closest to your baking pan. Then in the other shallow dish you will put the rest of the brown rice flour and in the wide bowl you need to add your eggs, add 2-3 tablespoons of water to your eggs and beat until well combined.  Add 2 teaspoons of rubbed sage to your bread crumb mixture, all the garlic salt, all the garlic, 1/2 a teaspoon of pepper, 2 teaspoons of basil, all the parsley, and 1 and 1/2 tbsp of the paprika.  Put the rest of your spices and herbs into the brown rice flour. Mix everything well. Taste both mixes and adjust to your preference. I often go stronger on the garlic salt, and a second tbsp because we don’t season the chicken itself. 

We have our stations set up, I use the wet dry technique for my hands. Meaning, only touch the wet chicken and egg wash with one hand and a fork, while you touch the dry flour or bread crumb mix with your other hand. (the crumb and flour amounts needed for this much chicken is eyeballed from my usual recipes. Sometimes I use more, sometimes less, you will do the same)  Cut your chicken breasts into strips, I don’t try to keep things similarly sized.  I do however cut out the large piece of tendon running under the breast that would normally attach to near the breast bone. Cut out most of the larger piece, if you want tender meat, however it doesn’t make them taste any different.  Place several of the strips into the egg wash, and flip them using the fork until they are well coated. Coax a single strip up so that you can grab it with your wet hand and let it drain some of the egg back into the bowl before transferring into the brown rice flour. Make sure it is coated lightly on all sides and then when it is ready, shake a little extra off just in case. Put the strip back into the egg wash and get it covered with the help of the fork, then grab it to then put it in the bread crumb mixture. It will take several rotations and gently pressing the breading into the chicken until it is well covered. Give it a light shake to knock off any excess and then place on the baking sheet.  Repeat. 

If you want a good browning and well cooked breading without dried out chicken I recommend lightly misting/spraying or brushing the chicken with oil. Put them into the oven once it reaches temp for 11-13 mins on one side and then flip them, once again brush/spray the new side with oil and then put them back in the oven for another 11-13 mins. I recommend watching the oven on the second bake, sometimes it takes certain ovens 2 mins less and until you know your timing for your oven I would check them after 10 mins just to know where they are. You want them lightly golden brown like the picture below. Remove and put them on a cooling plate. You can eat right away (after they are cool enough obviously) or you can freeze like I do for later. 

Oven reheat: Temp 425 degrees F for 15-18 mins depending on your oven Microwave reheat: 6 tenders for 1 min on one side, then flip and heat for another 1 min-1.5 mins

#chicken #cooking with ram #cooking #meal prep #chicken tenders #food #recipe #gluten free #celiac friendly

[chandanzoringa]

Harbara Dal: Exploring the Nutritional Powerhouse of Chickpea Lentils

Introduction:

In the realm of legumes, one particular variety stands out for its versatility, flavor, and nutritional benefits: Harbara Dal, also known as chickpea lentils in English. This humble legume, widely used in Indian cuisine, is not only a staple in traditional dishes but also a powerhouse of essential nutrients. Let's delve into the world of Harbara Dal and uncover its myriad benefits for health and culinary delight.

Unveiling Harbara Dal: The Chickpea Lentils

Understanding Harbara Dal

Harbara Dal, or chickpea lentils, is a legume belonging to the family Fabaceae, cultivated for its edible seeds. These small, round lentils boast a distinct nutty flavor and creamy texture when cooked, making them a favorite ingredient in a variety of savory dishes across India.

Varieties of Chickpea Lentils

There are several varieties of chickpea lentils, each with its unique characteristics and culinary uses. The two main types are kabuli chickpeas, known for their larger size and pale color, and desi chickpeas, smaller in size with a darker hue and more earthy flavor.

The Nutritional Powerhouse: Harbara Dal 

Nutrient Profile of Harbara Dal

Harbara Dal is prized for its impressive nutritional profile, packed with essential vitamins, minerals, and dietary fiber. It is an excellent source of plant-based protein, making it a valuable addition to vegetarian and vegan diets. Additionally, Harbara Dal is rich in complex carbohydrates, providing sustained energy and promoting feelings of satiety.

Health Benefits of Chickpea Lentils

Incorporating Harbara Dal into your diet can have numerous health benefits. Its high fiber content supports digestive health and regularity, while its low glycemic index helps stabilize blood sugar levels, making it an ideal choice for individuals with diabetes or insulin resistance. Furthermore, chickpea lentils are rich in antioxidants, which help reduce inflammation and protect against chronic diseases such as heart disease and cancer.

Embracing Culinary Delights with Harbara Dal

Versatile Culinary Uses

Harbara Dal lends itself to a wide range of culinary applications, from traditional Indian curries and stews to contemporary salads, dips, and spreads. It can be cooked and served as a standalone dish or incorporated into soups, casseroles, and grain-based dishes for added flavor and nutrition.

Flavor Profile and Cooking Tips

Harbara Dal has a nutty, earthy flavor with a creamy texture when cooked. To enhance its taste and digestibility, soak the lentils in water for a few hours before cooking, or overnight for best results. They can be boiled, steamed, or pressure-cooked until tender, then seasoned with spices, herbs, and aromatics to create flavorful dishes that delight the senses.

Conclusion: Embracing the Benefits of Harbara Dal

In conclusion, Harbara Dal, or chickpea lentils, offers a wealth of nutritional benefits and culinary possibilities. Whether you're seeking to boost your protein intake, support digestive health, or simply savor the rich flavors of Indian cuisine, Harbara Dal is a versatile and nutritious ingredient that deserves a place in your kitchen. By incorporating Harbara Dal into your meals, you can nourish your body, tantalize your taste buds, and embark on a journey of culinary exploration and well-being.

FAQs:

Q: Can Harbara Dal be used interchangeably with other lentils in recipes?

A: Yes, Harbara Dal can be substituted for other lentils in most recipes, although cooking times and flavors may vary slightly. Experiment with different varieties of lentils to find the ones that best suit your taste preferences and culinary needs.

Q: Where can I purchase Harbara Dal in English?

A: Harbara Dal, or chickpea lentils, are available in most grocery stores, health food stores, and specialty markets, often in both dried and canned forms. Look for organic or locally sourced varieties for the highest quality and nutritional value.

Q: Are there any allergens or dietary restrictions associated with Harbara Dal?

A: Harbara Dal is naturally gluten-free and suitable for individuals with gluten intolerance or celiac disease. However, some people may be allergic to legumes, so it's essential to consult with a healthcare provider if you have any concerns or allergies related to chickpeas or lentils.

[creativeboxesblog]

Grab Your Customers' Attention: Custom Freeze-Dried Bags for Peak Shelf Life

Calling all British food enthusiasts and long-term preppers! Are you tired of wasting precious food because it spoils too quickly? Do you dream of creating delicious, lightweight meals for your next camping trip or emergency? Look no further than custom freeze-dried bags!

These innovative bags are the secret weapon for anyone who wants to extend the shelf life of their favourite foods dramatically. By removing moisture through a specialised process called freeze-drying, you can lock in flavour, nutrients, and freshness for years to come.

But what truly elevates your freeze-dried experience?

Customised bags!

Here's why custom freeze dried bags are the perfect solution for all your food storage needs:

Peak Protection:

Moisture Barrier: Custom bags are crafted from high-barrier materials that keep moisture out, the enemy of long-term food storage. This ensures your freeze-dried food stays perfectly preserved, preventing spoilage and maintaining its delicious taste.

Puncture Resistance: Let's face it, accidents happen. Custom bags offer superior puncture resistance, safeguarding your precious freeze-dried contents from unexpected tears or snags. No more worrying about losing valuable food due to flimsy packaging.

Light Protection: Sunlight can degrade food quality over time. Customised bags can be designed with light-blocking properties, shielding your freeze-dried goodies from harmful UV rays and ensuring optimal preservation.

Brand Your Brilliance:

Stand Out From the Crowd: Showcase your brand or personalise your emergency food stash with custom printing options. Add your logo, nutritional information, or even a friendly message for that extra touch.

Informative Packaging: Customised bags allow you to display important information like expiry dates, preparation instructions, or even enticing pictures of the delicious freeze-dried meal within.

Marketing Magic: Customised bags become mini billboards for your brand. Eye-catching designs and clear messaging can help you promote your freeze-dried food creations or emergency preparedness kits.

The Right Size for Every Bite:

Variety is the Spice of Life: Custom bags come in a wide range of sizes, allowing you to perfectly portion your freeze-dried food. From single-serving snacks to family-sized meals, you can find the ideal bag to suit your needs.

Space-Saving Solutions: Freeze-dried food is incredibly lightweight and compact, but choosing the right size bag can maximise storage efficiency. Customised bags eliminate wasted space, allowing you to pack more food into your emergency kit or pantry.

Beyond Food:

Not Just for Foodies: The benefits of custom freeze-dried bags extend far beyond food storage. Use them for medications, herbs, camping essentials, or anything else that requires long-term protection from moisture and air.

Investing in Quality:

While the initial cost of custom bags might seem higher, consider it a long-term investment. These reusable bags will protect your freeze-dried food for years to come, saving you money in the long run by preventing food waste.

Finding the Perfect Fit:

Several UK-based companies specialise in creating high-quality custom freeze-dried bags. Look for manufacturers who offer:

Food-grade materials: Ensure your bags are safe for storing food and meet all relevant regulations.

Custom printing options: Express your individuality or brand with logos, text, or images.

Variety of sizes and styles: Find the perfect bag for your specific needs, whether it's a single-serving pouch or a large-capacity bag.

Competitive pricing: Compare quotes from different manufacturers to find the best value for your budget.

Embrace the Future of Food Storage:

Custom freeze-dried bags are a game-changer for anyone who wants to extend the shelf life of their food and ensure lasting freshness. By combining superior protection with customisation options, these innovative bags offer the perfect solution for all your long-term food storage needs.

So, ditch the flimsy plastic and embrace the future! Invest in custom mylar bags today and enjoy the peace of mind that comes with knowing your food will be perfectly preserved for years to come.

#custom freeze dried bags #freeze dried bags #custom dried bags #custom bags #custom mylar bags #mylar bags

[troutberryspoon]

Unhallowed Heart

Dark Urge/Enver Gortash

First chapter, first meeting - first thing I've written in years

Word count: 1835

Link here for AO3

It was early evening in the city, the day’s trading almost done. 

A new apothecary had opened a few days ago on Barrowlee Street, just south of the market district. Villi had decided that it was time for a visit. He glanced at the freshly painted sign hanging above the door before making his way inside:

Victorious Secrets - The Adventurer’s Emporium!

The air was thick with the aroma of dried herbs, dried flowers, ground spices and incense. Bottles of all shapes and sizes were neatly placed in rows upon the shelves; all with hand written labels, some with warnings, too.

This wasn’t a shop for the poor, down-at-the-heel fledgling adventurer. There should be plenty of gold under the counter.

Villi picked up a small bottle filled with viscous, dark purple liquid. It shimmered with pink iridescence when he held it up to the light.

The man behind the counter looked up from a ledger where he was recording the day’s takings. ‘Can I help you, ser?’

‘Are you the owner of this place?’ Villi asked, putting the bottle of poison back where it came from, nudging it slightly so it was perfectly in line with the others.

‘Yes, that’s me. Is there something you need? I’ll be closing soon.’

‘I won’t take up much of your time. I’m just here to spread the word of my church–’

‘Let me stop you right there. I’m not interested, I’m not the religious sort,’ the shop owner said, cutting Villi’s words short.

Villi smiled with strained patience, and walked closer to the counter. He watched the shop owner stiffen as he recognised the pendant around Villi’s neck - a ruby skull surrounded by a ring of glittering red teardrops.

‘I’m not asking for your devotion. Bhaal only welcomes a particular type of worshipper into His congregation. But donations are gratefully received from all,’ Villi said. ‘It’s also one of the best ways to ensure a long and happy life. Let the Lord of Murder bless your generosity by turning His gaze on your neighbour when His blades thirst for blood.’

The shop owner chewed on his lip, appearing to weigh up his options. ‘I’ve… I’ve already paid the Guild for, ah, protection,’ he said after a moment. His pulse ticked in a gallop at the base of his throat. 

‘Are they here now? Will they protect you, right now?’ Villi could smell the man’s sweat. It made the hairs on the back of his neck tingle. He leaned on the counter, his finely-wrought leather armour giving a luxurious creak. ‘Death is everywhere, always. Your charity or your life. Either way, my Lord is sated.’

‘I-I, yes, yes, okay. How much? Wait, just take– just take it all,’ the shop owner said. Trembling hands placed a lockbox on the counter.

‘Thank you, that’s very generous of you. And the key?’

‘Oh! Of course, one moment. There, now please–’

Villi took the key and the heavy box, and bid the man a pleasant evening. Back out on the cobbled streets he headed towards an alleyway. There, with nothing more than a thought, he was able to summon his Butler, Sceleritas Fel; a small, wicked creature that existed to serve Villi’s bidding.

‘Mi’lord, there you are. How I have ached in the absence of your vile presence,’ Sceleritas said, sighing happily. 

‘Take this back to the temple for me,’ Villi said. He pushed the lockbox into the fiend’s waiting claws.

Sceleritas shook the box back and forth, listening to the jingle within. ‘You’ve been collecting donations again?’ The disappointment was clear in his voice and the slump in his crooked shoulders. ‘And again I’ll say it; this is unworthy work for a Prince. All the riches you need can be found in the veins and arteries of your next screaming victim, why must you insist–’

Villi rubbed the bridge of his nose. ‘As poetic as it sounds, we can’t repair the walls with blood, can we. We need coin, and it’s not like I can trust one of the acolytes like ‘Dread Cleaver Lewis’ to collect alms without also collecting, you know, arms. And skulls. And ribs.’

‘But the ribs are your favourite, Master.’

‘Just shut yer ‘ole fer a minute an’ listen–’ Villi stopped and took a breath. 

These days the guttural goblin drawl he’d developed during the years spent in their camps only tended to slip into his speech when he was speaking to his Butler, but he was still trying very hard to eradicate it completely. ‘Listen to me. We need consistent income. Repeat donations. Our followers come to us with nothing but the gore-soaked clothes on their backs and maybe a dagger in their twitching hands and I love them for it, but our gold reserves are depleted with every soul that we welcome. I have to do this myself because, by some twisted divine joke, I’m the only one with enough self-control not to gut every worthless sack of skin who donates to our cause!’

‘Ah! Alas! It’s all my fault, my failure, my deepest, eternal shame that you have been burdened with such menial concerns… Let me come up with a solution, ten solutions, a thousand. Sully your hands no more with this demeaning business,’ Sceleritas said, his beaked nose almost touching the ground in supplication.

Villi watched him grovel for a moment. ‘I hope you can think of something. In the meantime, take that box back to the temple like I told you to.’

‘As you command. By the way, it would appear that you are being watched, my Liege.’ Sceleritas slid his evil little eyes to the side, to the entrance of the alleyway. The dirt-smudged face of a young child ducked out of view when Villi turned around. ‘You should pluck out her liver.’

‘Perhaps I will,’ Villi said. ‘Now, bugger off.’

The creature vanished from sight in a swirl of stinking smoke.

Villi had no intention of following the urchin. There was a feeling at the back of his mind, like an itch he couldn’t scratch. It was telling him to walk through the city while the evening drew in. Curious about what it might mean, he followed the feeling, walking towards The Wide and its nest of now empty market stalls.

He didn’t have to follow the urchin, as it happened. Before long the urchin brought a man directly to him.

‘You, there. A moment of your time, if you please,’ called a voice from his left.

The man who had spoken passed the child a gold piece. The child quickly scampered away.

‘What do you want with me?’ Villi asked, looking the man up and down. He was about the same height as Villi, but he was wearing a dark hooded cloak that made his build difficult to gauge. Villi could make out a pair of broad shoulders, that was all. 

‘I merely wish to talk. You’re a follower of Bhaal, are you not? You wear his symbol.’

‘That’s correct.’

‘Then please, tell your leader that I seek an audience. My name is Enver Gortash.’ Gortash pulled down his hood, revealing dark tousled hair and strong features. ‘I have a proposal for a partnership that I think he will find most agreeable.’

‘I don’t do partnerships,’ Villi said. 

‘You? Forgive me, but you are Villiame Redvalok, Scion of Bhaal?’

‘In the wicked flesh.’ 

‘Ah. I thought you would be taller.’ Gortash held up a hand when he saw Villi’s expression change. ‘More monstrous, I mean. The tales I’ve heard make you fifteen feet tall, resplendent with horns, claws, fangs, glowing eyes…’

‘I save that outfit for special occasions,’ Villi said.

‘I feel like I’ve offended you. That was not my intention in the slightest. I much prefer your real appearance to the one I had conjured in my mind. You’re handsome, for a start. I imagine that opens a lot of doors that would otherwise be locked, barred, and barricaded if you truly looked like an arcane horror. Your Father was very astute, to give you those beautiful eyes,’ Gortash said smoothly.

And Villi didn’t quite know how to respond. The only compliments he ever heard came from his Butler, and even then they were about how clever he was, how deadly. His looks never came into it. He was human-shaped, and wore human features. His eyes were blue like the sky. He would have preferred red eyes, or the black voids of a shadow fey, but Gortash called them beautiful, and that made him feel somewhat uneasy.

‘I suppose,’ he muttered.

Like a wolf scenting blood, Gortash took a step closer. ‘Let us start over. Please, allow me to make amends for not recognising your unholy bearing at once. Villiame Redvalok, it is an honour.’ 

The man bowed properly, too, Villi noticed, which was becoming something of a dying art. It helped him to remember himself. The true Son of Bhaal squared his shoulders as Gortash straightened up.

‘I’m still not interested in a partnership with you. How dare you even suggest it. I ought to flay you where you stand.’

‘But you haven’t even heard what I’m offering,’ Gortash said.

‘Unless it’s your wrists or your throat for my knife then I don’t care,’ Villi said. His patience gave way suddenly, snapping like an overwrought sinew. He drew a dagger from his belt and moved towards Gortash, intent on making a spectacle out of his innards. 

There was a soft sound, like a razor slicing through silk. Three arrows cut across the path in front of Villi, coming from high up on his left. They thudded into the nearest market stall as he stopped in his tracks. Gortash didn’t move an inch.

Villi stared at the arrows. Their oily black feathers quivered in the breeze. 

‘I see you brought protection.’

‘Quite. I thought it only prudent. I was hoping to find a Bhaalist, after all,’ Gortash said.

‘So… how many archers?’

‘Four.’

‘Four?’ Villi said, indignantly.

And Gortash smiled. Faced with an irate Bhaalspawn he actually smiled. ‘Even in my most optimistic plans I didn’t anticipate meeting you in person today. Obviously there isn’t enough gold in all the city to hire the number of archers I’d need to be truly safe. But four should still slow you down, if only a little.’

‘A little,’ Villi conceded, stowing the dagger. ‘Alright. You may live. Be thankful that having to pay to repair the holes in my armour is something I could do without right now.’

Gortash laughed as if Villi had told him a joke instead of the truth. ‘My friend, you are such a pleasure.’

‘No. No. I am not your friend, I am not your anything. Walk away now.’

‘It has truly been an honour,’ Gortash said, seeming to realise that Villi was a hair’s breadth away from showing him his insides anyway, archers and tanner’s fees be damned. He gave Villi another respectful bow before reluctantly turning away.

All Villi wanted now was a long bath.

#baldur's gate 3 #durgetash #bg3 gortash #bg3 durge #bg3 writing #slowest of burns

[theresearchinsightmarket]

Seasonings Spices Market Will Hit Big Revenues In Future | Biggest Opportunity Of 2024

A spice is a vegetation item that has a fragrant or sharp taste quality which is utilized for seasoning while at the same time cooking. On the other hand, seasoning is a combination of a few flavoring components like sugars, salts, and flavors. Spices are fragrant flavorings from seeds, organic products, bark, rhizomes, and other plant parts. Used to the season and protect food, and as medicines, colors, and fragrances. Flavors have been exceptionally esteemed as exchange products for millennia and they are sold in dried structure, however, that doesn't mean flavors last endlessly; their solid flavors will disseminate over the long haul, particularly whenever presented to light and air. Seasonings will diminish the effect they have on dinners and probably won't see a distinction in the taste. Add seasonings to food when food is nearly done cooking to forestall flavor misfortune.

Free Sample Report + All Related Graphs & Charts @: https://www.advancemarketanalytics.com/sample-report/180609-global-seasonings-spices-market?utm_source=Organic&utm_medium=Vinay

Latest released the research study on Global Seasonings Spices Market, offers a detailed overview of the factors influencing the global business scope. Seasonings Spices Market research report shows the latest market insights, current situation analysis with upcoming trends and breakdown of the products and services. The report provides key statistics on the market status, size, share, growth factors of the Seasonings Spices The study covers emerging player’s data, including: competitive landscape, sales, revenue and global market share of top manufacturers are Ajinomoto Co, Inc. (Jaapan), Ariake Japan Co, Ltd. (Japan), Associated British Foods plc (United Kingdom), Baria Pepper (Vietnam), Dohler Group (Germany), Aabhar International (India), DS Group (India), Everest Spices (India), McCormick & Company, Inc. (United States), Bart Ingredients (United States), Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Europe or Southeast Asia.

[divorcedkitchen]

where do babies come from?

I’ll get to the insults later. Let’s make some curry.

Rinse and drain a can of chickpeas. In theory you could start this with dried beans and soak and cook them etc, but who are we kidding? You also need a small can of crushed or diced tomatoes.

You’ll need about half a big onion, a couple of cloves of garlic, and an equal amount of fresh ginger. You’ll want about a third of a lemon.

If you have access to an Indian market or a grocery store with a good Indian food section, buy a masala blend in a small format*. Since we’re making Chana Masala today, that’s probably the one to go with. We’re talking about a blend of dried spices here, not a jar of salty sauce. Gross—and expensive. You’re likely going to want to try multiple different blends over time. Don’t buy them all at once: spices lose potency faster than your lonely ass can use them.

There’s a metaphor in there.

You can also do this analog if you have a few more spices at your disposal. For chickpea curry, start with ½ teaspoon of turmeric, 1 tsp garam masala, 2 tsp coriander, ½ tsp cumin, 1½ tsp Kashmiri chili powder.  (Don’t substitute this for other chili powder. It’s relatively mild and smoked without being cloying. You will likely wind up using this on all sorts of other things. Try it on eggs, for example, or potatoes.) And then salt to taste (3/4 – 1 tsp most likely).

Then also some kasuri methi because you want this to be awesome. Kasuri methi is a dried loose leaf. Being a herb (like you!), loss of potency is much less of an issue. Where I buy it, it comes in a big bale of cellophane, and it absolutely looks like shake. Remove the label from the cellophane and unbutton your shirt down to your belt. Put on sunglasses and parade the kasuri methi around your living room like a weed dealer in the 80s. Make sure your dog knows that this is your corner. Bitch.

Get some oil (or ghee) hot in a pan at a tick below medium. Add the onion, diced, season with a bit of salt and cook until golden.

Meanwhile mince the garlic and ginger until its basically a paste that smells like you have been wasting your life until the very moment you smelled it. Lower the heat another tick or so and add the garlic and ginger. DO NOT BURN IT. Just cook the raw out, max 1 minute.

Now add the masala and stir everything to coat. Getting really dry in that pan! Is this a cause for concern? It is not. Your kitchen (or the back of your red 1999 Pontiac Sunfire—I don’t know your life) smells pretty incredible right now. Add the chickpeas and tomatoes and stir. Raise the heat back a bit and add a cup of water. Bring it back to a simmer and let it go, partly covered, for 20 minutes or some shit. Depends on the heat and how thick you want your curry. The point is you’re almost done.

Once it meets your approval, test for seasoning. Remove from heat. Cut the end off a lemon and squeeze the juice into the curry. Take about a twoonie-sized pinch of kasuri methi and crush it in your palm. Add that to the curry and stir.

Oh man, you really got something here.

Let it rest a bit and then eat it with whatever you want. Air-fried supermarket samosas are good. Rice makes enormous amounts of sense. Your hands. Idgaf.

Leftovers will be even better.

*Sometimes, paying more on a “per 100g” basis is more economical. Yeah, you can save theoretical money down the road by buying the big sack, but dried spices lose their potency after a few months—even if you store them properly. If you’re throwing them out in a few months because they’re flavourless, you’re just throwing away your alleged savings, and probably more. Cooking for one BLOWS. These micro-inefficiencies are baked into every decision you’re going to have to make in your kitchen. Shit just more expensive for you now. Sorry.

#cooking #dinner #recipes #delicious #self love #self care #therapy

[digitaltariq]

Spanish-Model Restaurant Overlooks Auckland Harbor

Columbia Hillen Ever had a magician for dinner? I don’t imply grilled and sprinkled with spices. I imply as a visitor. Let me inform you, it’s an otherworldly expertise. My pleasure was having Tara Okan, illusionist extraordinaire, carry out table-side at MoVida restaurant in Auckland and never solely mesmerise me together with his excellent abilities but additionally numerous members of workers who gathered round our desk.

Tara the Magician (l) and Sean Hillen (r). Photograph by Columbia Hillen I’d met Tara just a few weeks earlier via David Rees who kindly launched himself on the road as I explored the North Island metropolis. Such was the quick bond, we ended up on a sundown picnic journey collectively to a secluded seashore. Tara’s modern ‘results’ as they’re known as in magic literature offered the cream on the cake to an satisfying night at this fine-dining restaurant providing what it describes as ‘Spanish delicacies via a New Zealand lens.’

Columbia Hillen Opened in August 2022 and with a 150-person capability, MoVida is situated two flooring up within the modernist Seafarers Constructing on Tyler Road within the coronary heart of the elegant, heritage Britomart district. The constructing’s entrance door stands reverse a spacious open sq. the place a well-liked Saturday market takes place whereas its eating room overlooks Waitemata Harbour. Previously occupied by one other restaurant known as Ostro, its unique house owners, the Savor Group partnered with Movida’s house owners, together with head chef and founder, Frank Camorra for the opening.

Michael Nesti, Restaurant Supervisor. Photograph by Columbia Hillen Designed by Paul Izzard of Auckland-based agency Izzard Design, it’s finest described as ‘tapas bar meets eating room,’ snug with out being overly fussy. A lot of the seating is rounded booth-style however my companion and I have been lucky to be allotted one of many stand-alone tables beside floor-to-ceiling folding glass doorways which stretch the size of the restaurant and past which is a slender balcony after which a transparent view of sailboats gliding gracefully alongside the Pacific Ocean. First, the workers, younger, pleasant, environment friendly and multi-national, from international locations akin to Colombia, Argentina, Spain, New Zealand and the US, all led by dynamic common supervisor, Michael Nesti, a local of Tuscany.

Columbia Hillen Kicking off with cocktails, we selected vermouth and we have been delighted with the varied supply, a collection of six together with a darkish, tangy model from Tarragona. MoVida’s menu, divided into 4 classes, aperitivos, tapas, raciones - barely bigger sharing plates - and parillas - grilled dishes - matches menus at its profitable father or mother operation in Melbourne. We opened with a well-liked Kiwi seafood delicacy, green-lipped mussels, famend for his or her anti-inflammatory properties thus extraordinarily helpful for arthritis victims. These little dainties, recent as if simply plucked from the ocean, have been served chilly with a inexperienced gazpacho-like sauce comprising cilantro, garlic, chili, lemon and olive brine. Subsequent up was burrata, plump in the midst of a colourful ratatouille-like bowl of roasted onion, peppers, tomatoes and recent basil.

Columbia Hillen Preferring seafood, I opted for marinated octopus as my subsequent course, caught close to Kaikoura, a coastal city in South Island. To my thoughts, this denizen of the deep is scrumptious bare, nevertheless it was even tastier cooked because it was on a skewer over coals with fino, dry white sherry and paprika, accompanied by potatoes and aioli. My companion went with a beef dish, razor-thin slices of air-dried wagyu with truffled potato foam, pickled kohlrabi and horseradish cream, with flakes of poached egg on high and a platter of almond and horseradish crackers on the facet.

Columbia Hillen Delighted with the standard of the seafood, my finale was gambas ahumadas, house-smoked prawns, Otago clams with butter beans whereas my companion opted for the carrilera de buey, gentle beef cheek braised in spiced crimson wine and candy Pedro Ximenez sherry, served with cauliflower puree. I’m unsure which one among us was happier. An enormous thanks to our waitresses, Medelin Watape and Erika Martinez, who served us all through the night with honest zest and, in fact, to Tara, New Zealand’s reply to David Copperfield. Read the full article

#Auckland #Harbor #LuxeEpicure #Overlooks #Restaurant #SpanishStyle

[adamgant]

Healthy Trader Joes Shopping List

Healthy Trader Joe’s Shopping List https://ift.tt/bnBCMaO Sharing some of my favorite healthy products from Trader Joe’s! Hi friends! How are ya? I hope you’re having an amazing day! I have some calls this morning, and then am getting a massage… can’t.wait. For today’s post, I wanted to share some of my favorite healthy finds from Trader Joe’s! During the time-that-shall-not-be-named, the Pilot did all of our grocery shopping because he was “out in the world” and the girls and I were at home. We also got a lot of grocery delivery from Whole Foods and Thrive Market. It kind of stuck around for years after that, until I realized that I actually love grocery shopping and had missed it. So now, we alternate, since we both like going to the store in person — you find so many more fun things that way! Trader Joe’s has some amazing things, and here are some of my favorite healthier finds. While I believe that ALL foods should fit into your lifestyle, this is a list of things that have less ingredients and offer more on the nutritional front (with a few of the soul-hugging must-haves in here, too). Here’s the list! Healthy Trader Joe’s Shopping List PRODUCE/COLD: – Organic fruit: we go for berries, bananas, grapes, apples, and anything seasonal and exciting, like cherries, melon, stone fruits, or rambutan – Organic veggies: sweet potatoes, zucchini, celery, carrots, bell peppers, squash – Edamame – Root vegetable hash – Cold-pressed green juice – Mirepoix (makes soups and casseroles SO easy) – Onions, garlic, and ginger – Medjool dates – Organic guacamole – Salsa! We love their pico and their Salsa Especial BEANS, SPICES, PANTRY STAPLES: – ALL organic beans: each week, I get white beans, kidney beans, black beans, and garbanzo beans – Organic chicken broth – Organic jasmine rice – Organic pasta from Italy – ALL the spices! We love their oregano, basil, thyme, rosemary, garlic powder, and Everything But the Bagel seasoning – Canned tuna, sardines, anchovies – Almond butter – Organic peanut butter – Organic raspberry or strawberry preserves – Chocolate chips – Maple syrup – Oatmeal – Canned tomatoes – Olives – Artichokes BARS + SNACKS: – Date and Chocolate bars – Trail mix – Chomps jerky – Organic dried fruit and fruit leather DAIRY + EGGS: – Kerrygold unsalted butter – Almond milk – Full fat organic Greek yogurt – Organic cheese sticks – Raw or aged cheeses; their parm is amazing – Organic pasture-raised eggs (I prefer the Vital Farms eggs from Whole Foods but these work in a pinch) FROZEN + SWEET TREATS: – Hold the cone! Vegan mini ice creams. These are SO good and the perfect size for a sweet bite – Gone Bananas or Gone Berry Crazy ; fruit simply covered in chocolate and frozen! – Organic frozen berries mix; perfect for smoothies – Cauliflower rice; love this for soups, smoothies, and scrambles – Almond flour chocolate chip cookies mix BREAD + TORTILLAS: – Corn tortillas – Sourdough bread for sandwiches – A sweet treat! They often have gluten-free dessert options with fairly simple ingredients MEAT: – We typically get all of our meat from Butcher Box and Whole Foods, but I do like Trader Joe’s organic chicken thighs and organic deli meat I think that’s it! I just wrote that list off the top of my head with things we always buy! Do you have any Trader Joe’s faves? Where do you get most of your groceries? Here’s a list of my Favorite Trader Joe’s products. Have a great day and I’ll see ya soon! xoxo Gina For more healthy meal ideas and recipes, download my free meal plan and recipe pack for busy friends! They’re all quick and healthy meals you can make in a snap. The post Healthy Trader Joe’s Shopping List appeared first on The Fitnessista. via The Fitnessista https://ift.tt/lSzK674 March 05, 2024 at 12:55PM

#The Fitnessista

[organicbusinessconsulting]

What can stimulate the North America Rice Noodles Market to spur further growth?

North America Rice Noodles Market Trends and Outlook

The North America Rice Noodles Market growth & size reached USD xx billion in 2019 and is predicted to rise at a CAGR xx from 2020 to 2027. Rice noodles are made from a simple mix of rice flour and water. They get their unique texture from additional ingredients like tapioca and cornstarch. These noodles come in different forms-fresh, dried, and frozen. There are also gluten-free choices for those with gluten allergies. With mostly carbohydrates, no additives, and low fat, rice noodles offer a healthier choice compared to different fast foods. In addition, they can be cooked with different flavors, giving individuals a chance to introduce their tasty dishes.

The market has witnessed significant growth, due to the growing popularity of Asian cuisine. Rice noodles, specifically, have garnered immense attention in international markets. These noodles, available in frozen, fresh, and dried forms with different shapes and exceptional texture features, carry a broad range of age groups and ethnicities. Their versatility enables them to complement different ingredients, sauces, and spices, leading to a widespread reputation. A factor influencing the market growth is the absence of wheat flour in rice noodles, making them inherently gluten-free. This attribute appeals to people with gluten intolerance and celiac disease, developing the market growth. In addition, rice noodles are predicted to be a healthier choice as compared to yellow egg noodles, making them a preferred choice for vegans and vegetarians.

The North America rice noodle market demand is projected to witness growth due to significantly widened distribution channels, addressing the rising demands of customers in both urban and certain rural locations, propelled by an increasing population. The North America rice noodle market's driving factors are an increase in demand for rice products and continuous product innovations. However, market growth faces challenges in developed countries owing to lower popularity and concern over the high carbohydrate content in rice products.

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The North America rice noodles market segmentation is based on distribution channel, type, and region. In terms of type, the market is classified into Western-style rice noodles, Chinese-style rice noodles, and many more. Chinese-style rice noodle is anticipated to register the market, holding the largest market share, and the extension of population preference for Chinese-style rice noodles contributes to this North America noodle rice market trend. Based on distribution channels, the market is categorized into supermarkets, independent retailers, convenience stores, and many more. Supermarkets are predicted to be the primary revenue generators in the rice noodle market. On the basis of region, the North America rice noodles market is further segmented into the U.S.A. and Canada. The United States takes the lead in this regional market, although its impact is relatively modest on an international scale. This is attributed to the lower popularity of rice-based products across the region.

Furthermore, the growth of the regional market is driven by an increase in presence of Asian restaurants and a growing influx of the Asian population into the U.S., Canada, and Mexico. A key factor driving this trend is the popularity of instance rice noodles, drawing a considerable number of Americans to discover the product. The convenience of preparation adds to its appeal, making it a practical dietary choice for many.

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Organic Market Research facilitates clients with syndicate research reports and customized research reports on 10+ industries with global as well as regional coverage.

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#Rice Noodles Market #consulting firm #market research

[milletonagro]

Guide to buy best Cloves in Brazil | Milleton agro

When it involves including intensity and taste in your culinary creations, few spices can fit the aromatic prowess of cloves. These tiny, dried flower buds of the Syzygium aromaticum tree no longer deliver a heat, sweet, and barely highly spiced essence to dishes however also boast a myriad of fitness advantages. In the good sized global of spices, cloves stand out as a versatile and crucial aspect that has observed its manner into kitchens around the globe. If you are searching for first-rate cloves, especially in Brazil, this complete manual will walk you through everything you want to realize.

The Importance of Quality Cloves

Cloves are local to the Maluku Islands in Indonesia, but Brazil has emerged as a sizeable participant in the worldwide cloves market. With its tropical climate and fertile soil, Brazil produces cloves which can be renowned for their wealthy flavor and fragrant profile. However, no longer all cloves are created the same, and discerning buyers realize that the key to unlocking the total capability of this spice lies in sourcing the best fine product.

Understanding Cloves in Brazil

In Brazil, cloves are cultivated in various areas, every contributing its specific characteristics to the spice. The weather and soil situations play an important position in determining the taste and aroma of the cloves. From the northeastern states of Bahia and Pernambuco to the southern areas of Santa Catarina and Rio Grande do Sul, Brazil offers a various range of cloves, every with its awesome terroir.

Factors to Consider When Buying Cloves

1. Quality Assurance:

Quality must be your top precedence while selecting cloves. Look for certifications and ensure that the cloves meet worldwide requirements for hygiene and purity. Milleton Agro Pvt. Ltd, a depended-on exporter with over 25 years of enjoy, guarantees that their spices adhere to the very best great benchmarks.

2. Aroma and Flavor:

The aroma and flavor of cloves are directly influenced by the aid of their foundation. Cloves from extraordinary areas in Brazil may also have diffused differences in flavor. Consider your culinary options and the unique dish you're getting ready.

3. Appearance:

High-excellent cloves are plump, uniform in length, and feature a dark, reddish-brown hue. Avoid cloves that seem shrunk or discolored, as these can also suggest bad exceptional or improper storage.

4. Packaging:

The packaging plays a crucial function in maintaining the freshness of best cloves. Opt for cloves, which might be packaged in airtight packing containers, to preserve their fragrant oils and save you from infection.

5. Sustainability Practices:

As conscious customers, it is essential to support sustainable farming practices. Milleton Agro Pvt. Ltd., with its commitment to sustainability, guarantees that the cloves are sourced responsibly, contributing to environmental and social well-being.

Why choose Milleton Agro Pvt. Ltd.?

Milleton Agro Pvt. Ltd. has been a stalwart within the agro-product export industry for over two decades. Their commitment to the best and patron pride is unheard of, making them the move-to desire for those searching for top-rated cloves from Brazil. As an international exporter, they boast an intensive range of spices, pulses, dried fruits, and more, ensuring that clients have access to the best agricultural products.

Spice Collection: A Symphony of Aromas

Their spice collection is a testament to their willpower and excellence. From the piquant warmth of red chili powder to the sweet warmth of cinnamon, their variety caters to each culinary want. The cloves are carefully selected from the greatest farms and plantations in Brazil, creating a burst of flavor in each bite.

Sustainable Farming Practices

With a group of over a hundred professionals, they are devoted to sustainable farming practices. By prioritizing environmental stewardship, they make certain that their products, along with cloves, are cultivated in a way that preserves the surroundings and supports nearby groups.

Diverse Agro-Product Range

Beyond spices, their agricultural product variety extends to grains, supplying a whole lot of alternatives, which include rice, wheat, and corn. Whether you're a culinary enthusiast or a meal industry expert, they are your one-stop destination for top-class agro merchandise.

Where to buy:

To embark on a culinary journey enriched with the best cloves from Brazil, contact them today. With their decades-long legacy of trust and reliability, you can be confident of receiving pinnacle-notch quality cloves, a good way to increase your dishes to new heights.

In conclusion, the hunt for first-class cloves in Brazil leads us to the authentic doorstep of Milleton Agro Pvt. Ltd. With their unwavering commitment to best, sustainability, and purchaser pleasure, they stand as a beacon for those looking for the epitome of fragrant excellence in cloves. So, indulge your senses and boost your culinary creations with the best cloves from Brazil, courtesy of them.

#Cloves #Cloves in brazil #best Cloves

[sourcingfluna]

Sourcing Fluna Magic: Your Ultimate Guide to Wholesale Herb Suppliers

We started Fluna in 2021 to help African SMEs unlock capital to allow them to scale their businesses. We built a digital platform that allows partners to understand the financial, operational, and people capabilities of each SME in our network to assess risk.

Fluna is one of the leading wholesale herb suppliers in the USA. They have top-quality, organic herbs for good health. They have Dry Flower, Dry Ginger, Sesame Seed, Thyme, Basil, and Mint in good amounts. Also, We are passionate about empowering every African business with the tools and network needed to scale across global markets - independent of company size, growth stage, or country.

Our core values at Fluna

Ethical based leadership

We value strong principles of integrity, transparency, and honesty.

Team comes first

We strive for good vibes and deep respect as a collective.

Make positive, lasting change

We build to solve meaningful challenges and enable sustainable, inclusive, and equitable impact on the communities we serve.

Ownership mindset

We fully own our impact through ego-less communication, productive disagreement, and empowered change-making.

Type of Spices and Herbs:

 Dry Flower

 Dry Ginger

 Sesame Seed

Thyme

 Basil,

Mint

Dried Hibiscus Flower

The export of dried hibiscus flowers from Africa has gained momentum, establishing the continent as a significant contributor to the global market for this sought-after floral product. African countries with favorable climates and a focus on agricultural diversification are becoming key players in dried hibiscus flower production and export.

Some of the prominent dried hibiscus flower-producing and exporting countries in Africa include:

Sudan: Sudan is a leading exporter of dried hibiscus flowers from Africa. The country's climate is conducive to hibiscus cultivation, making it a key player in the international market.

Nigeria: Nigeria is also a significant producer and exporter of dried hibiscus flowers. The country's focus on quality and increasing cultivation efforts have contributed to its export success.

Egypt: Egypt is emerging as a noteworthy exporter of dried hibiscus flowers, leveraging its agricultural expertise and suitable climate.

Senegal: Senegal's dried hibiscus flower exports have been on the rise, with the country producing high-quality products to meet global demand.

Africa's export of dried hibiscus flowers has positioned the continent as a significant player in the global market. With a focus on quality, sustainability, and meeting the world's demand for this versatile and vibrant floral product, African countries are making their mark in satisfying various industries and consumer preferences.

Sweet Potato

The export of sweet potatoes from Africa has been gaining traction, establishing the continent as a notable contributor to the global sweet potato market. African countries with suitable climates and a focus on agricultural development are becoming key players in sweet potato production and export.

Some of the prominent sweet potato-producing and exporting countries in Africa include:

Nigeria: Nigeria is a leading exporter of sweet potatoes from Africa. The country's vast agricultural land and increasing cultivation efforts have positioned it as a significant contributor to the international market.

Uganda: Uganda is also a key player in sweet potato production and export. The country's diverse varieties and commitment to quality have contributed to its export success.

Tanzania: Tanzania is emerging as a noteworthy exporter of sweet potatoes, focusing on producing high-quality products to meet global demand.

Mozambique: Mozambique's sweet potato exports have been on the rise, with efforts to tap into the growing market for this nutritious and versatile root crop.

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