Showing 177–192 of 308 results

Leeks

Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. … Boiling turns it soft and mild in taste.

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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.

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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)
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Maquerel Fish

Name: Chub Fish
Scientific name:
Life span: 24 Months
Typical size: 10kg
British record: 4lb 5oz
Waters: Bottom of water in UK
Interesting fact: mackerel is also packed with vitamins A, B6, B12, C, D, E and K – it truly is a ‘superfood’
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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.

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Maxibel

Maxibel was the first full-size, high-quality, bush filet bean on the market. Very straight, dark green, 7 inch pods are borne on 22–26 inch tall sturdy bushes. Best suited for hand picking, the concentrated sets are easy to harvest. Unsurpassed bush bean flavor.

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Microgreens

Micro greens are young vegetable greens that are approximately 1–3 inches (2.5–7.5 cm) tall. They have an aromatic flavor and concentrated nutrient content and come in a variety of colors and textures. Micro-greens are considered baby plants, falling somewhere between a sprout and baby green.

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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.

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Mustard Greens

Mustard greens have broad, wavy frilled leaves with longitudinal veins and a deep green color.The upright leaves are supported by coarse stems that can be quite fibrous when fully mature. Smaller leaves are considerably tenderer, while larger Mustard greens require cooking.

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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.

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