Type – Whole blade or ground spice.
Characteristics – Made from the outer covering of nutmeg. Orange-red in colour. Aromatic, similar to nutmeg in flavour but milder.
Used in – Baked goods, desserts, fruits, Indian curry dishes, sausage, fish, vegetables, salads and sauces.
Type – Dried herb leaf.
Characteristics – Grey green herb from the mint family. Similar to oregano but milder.
Used in – Beef, bale, lamb, sausage, pates, poultry, stews, soups, vegetables, salads, sauces.
| Name | Values |
| Type | Citrus Fruit |
| Variety | Mandarin Kinnow |
| Place of Origin | Pakistan |
| Color | Bright Orange |
| Maturity | Freshly Harvested |
| Shape | Round + Oval |
| Size (mm) | 48/56/72/80/100/105/ |
| Shelf Life | 2-3 weeks at room temp & 1-2 months in refrigerator |
| Storage Temperature | Room Temperature |
| Grade | AAA |
| Quality Standard | Fresh and Clean Oranges with natural bright orange peel. No rotten content, No insect & bud disease. No defect/marks on the peel |
| Cultivation type | Organic |
| Acidity | 1.25 % |
| Weight (Single Orange) | 80g 150 g (Depends on the type) |
| Crop Type | Fresh |
| Certification | Halal |
| Juice Content | High (48.09) |
| Taste | Sweet & Sour (Delicious) |
Type – Herb leaf used as fresh or dried.
Characteristics – Aromatic herb with cool flavour. Spearmint and peppermint are most common.
Used in – Lamb, fruits, tea, desserts, tea, fruit, beverages, peas, carrots, potatoes, soups, sauces etc.
Type – Whole or ground seed.
Characteristics – Very pungent seed, seen in white, yellow or brown.
Used in – Blended with vinegar to prepare the mustard sauce. Pickling, sauces, curries, salsa. Mustard sauce is used for salad dressing, sandwiches, ham, sauces etc.
Type – Leaf and seed.
Characteristics – Plant with yellow, orange, and red flowers with sharp casting leaves and seeds with a pungent odour.
Used in – Salads, pickling mustard.
Type – Whole or ground powder.
Characteristics – Sweet, aromatic, the kernel of nutmeg fruit. Grown in Netherlands and India.
Used in – Baked goods, pies, cream, sauces, soups, chicken, veal, vegetable dishes, desserts and bread
Type – Leaf or ground herb either fresh or dried.
Characteristics – Pungent herb, similar to marjoram, but stronger. Native to Italy and Mexico, grown domestically.
Used in – Italian and Mexican dishes, tomato sauces, soups, sauces, pizza, stews, meats, pasta etc
Type – Whole seed.
Characteristics – Greenish brown seed, similar in flavour to Anise. Mostly grown in America, Asia and Africa.
Used in – Sausages, Curry, tomato, sauces, marinades, fish, pickling etc.
Type – Herb Blend.
Characteristics – Generally a bouquet blend of three or more herbs used to enhance various dishes. Finely chopped herb mixture chives, tarragon, parsley, basil, savory etc.
Used in – Herb sauce, compound butter, broiled meats, fish etc.
Type – Fresh or dried. Used as a whole bulb in case of fresh and granulated powder or mixed with salt for dried garlic.
Characteristics – Strong, aromatic member of the onion family.
Used in – Used widely in many dishes or cooking.
Type – Stick or ground spice.
Characteristics – Aromatic bark from cinnamon or cassia tree with a reddish brown colour. A native of India.
Used in – Preserves, stewed fruits, bread, pastries, desserts, ham, hot beverages.
