Parsley
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.
Pepper
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.
Ginger Powder
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.
Juniper Berry
Type – Whole Spice.
Characteristics – Slightly soft, purple burry, piney flavour. Its used as the principle flavour of Gin.
Used in – Marinades, game dishes, sauerkraut.
Mace
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.
Marjoram
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.
Mandarin Oranges
| 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) |
Mint
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.
Mustard Seed
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.
Nasturtium
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.
Nutmeg
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
Oregano
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
