Type – Whole as peppercorns / black, white or green cracked/fine ground or powder.
Characteristics – Small hard berry. Black Pepper: Pungent, aromatic. White Pepper: Made after removing the black outer covering which is milder. Adds a sharp tang to all foods. Gree: PAcked in mild brine.
Used in – Widely used in many food dishes.
Type – Whole leaf herb, fresh or dried.
Characteristics – Light green leaf resembling pine needles. Very aromatic. Once grown, very healthy and strong, even in cold weather.
Used in – Lamb, fish, beef, sauces, soups, stews, salads and marinades.
Specifications
Fresh Navel Orange Class A
Size: 44/48/56/64/72/80/88/100/113/125
Color: Orange seedless
Shape: Round more juicy
Origin : Pakistan
Type – Whole rubbed, or ground herb leaf, fresh or dried.
Characteristics – Pungent grey green herb with fuzzy leaves, oblong shape.
Used in – Stuffins, meats, poultry, soups, stews, salads, fish
Type – Fresh or dried herb leaf.
Characteristics – Fragrant herb of the mint family. Available in Summar Savory or Winter Savory, Summer Savory is preferred more.
Used in – Salads, eggs, vegetables, stuffings, soups, meats, fish, sauces
Type – Whole or seed.
Characteristics – Small yellowish seed with a nutty taste. High oil content produced in Asia.
Used in – Can be roasted and used in bread, rolls, salads, oriental cuisine etc.
| Product Name | Tangerine Orange |
| Remark: | 1) fresh, juicy, Sweet and sour taste 2) thin-skinned, little seed, without dregs 3) nutritious, high quality, good for health |
| Origin | Pakistan |
| Temperater in Container | 3 °C-5°C fresh mandrain orange |
| Available period | From Middle or late November to next April. |
| Diameters | 3.5-5.5cm |
Type – Ground Spice.
Characteristics – Ground from the dried sweet red pepper. Spanish: Bright & Mild. Hungarian: Dark & more pungent.
Used in – Fish, seafood, meats, salads, sauces, dressings, garnish etc
Type – Fresh leaf herb in bunches. Dried.
Characteristics – Green leaf, curly or flat, With delicate sweet flavour. Is an excellent source of vitamin C.
Used in – Garnish, fried, stews, sauces, salads, vegetables, potatoes.
Type – Spice, fresh whole, dried powder, candied crystallized or pickled.
Characteristics – Light brown knobby root from the tropical plant.
Used in – Baked goods, desserts, fruits, curry dishes, pickling, chutney, Chinese and Asian cuisine etc.
Type – Whole Spice.
Characteristics – Slightly soft, purple burry, piney flavour. Its used as the principle flavour of Gin.
Used in – Marinades, game dishes, sauerkraut.
