Spices - Import export

Quality indicators Origin Russia •Cleanliness about 98-99,9% •Split 1-5% •Moisture 8-10% •Color: Golden - Brown •Always fresh coriander, harvest of actual year Packing: 20 kg bags; 25 kg bags

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes. Composition of the product: Sea salt, dried tomatoes, dried garlic, dried onions, hot chili peppers, rosemary, thyme, savory, basil, lovage, tarragon

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes. Composition of the product: sea salt, rosemary, peppercorns, thyme, basil, savory, paprika, tarragon.

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes. Composition of the product: Sea salt, dried garlic, lemon peel, black peppercorns, ginger, dried onions, coriander, dill seeds, mustard, dried parsley, dried mint.

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Take a bottle of dry red wine (750 mL). Pour the wine into an enamel pan, add the contents of the bag and sugar to your taste. Heat up to 70 °C, but do not boil! Let the drink draw for 30 minutes. Sieve it. Serve hot.

Sternanis that is known for more than 500 years was originally brought to Russia in the 16th century from Indo-China. This spice has very astringent, persistent and uniquely pleasant aroma because of the essential oil, that includes complex composition of trans-anethole and lily-of-the-valley and citrus flavours. The taste and aroma of Sternanis are fully delivered when heated.

In the 16th century Portuguese conquerors discovered Ceylon cinnamon in Sri Lanka and introduced this spice to European countries in the 16th and 17th centuries. Ceylon cinnamon is extracted from the Ceylon cinnamon tree – a wild tree that can reach 10 meters in height and grows in the wild forests of Ceylon and South India. This spice is produced from a thin inner layer of bark cut from three-year-old shoots. The genuine Ceylon cinnamon is very fragrant and has rich taste, and that is why everyone who has tried it at least once will never forget what exactly this spice should be like.

Khmelisuneli means "dry spice" in Georgian and it is a quite piquant but not spicy seasoning mix. It is traditionally used in Georgian cuisine, but now it has exceeded the bounds of Georgia and other Caucasian countries and broken into the world market. The identities of khmelisuneli are fully disclosed in such Georgian dishes as walnut sauce, kharcho and adjika sauce. But in other cuisines it is used as a seasoning for a variety of meat, vegetable, seafood, fish and rice dishes.

According to one legend, barberry owes its name to the ancient Arabic "berber" - "shell". So the healers of the Ancient East called this plant for the similarity of its petals to seashells. According to another version, bearberry in Latin means "bear berry". In ancient Greece, berries of barberry were used to quench thirst, and the blood of patients was cleaned with a decoction.

French herbs gathered from the southern France and fragrant spices make this seasoning an excellent addition to meat dishes and vegetable salads.

About the amazing healing properties of peppermint was known in ancient Rome. An old legend says that the most beautiful nymph Mint, favoring plants and streams, was turned for her love into a plant, which was called mint.

Anise seeds - a spice brought to Europe in the early Middle Ages and quickly gained popularity in cooking. Priests and healers of ancient civilizations appreciated the seeds of anise - the healing properties of which were sometimes called miracles. In cooking, all parts of anise are used in all possible forms. Anise seeds are added to marinades to give them a bright flavor. If you mix them with bay leaf and cinnamon, you get an excellent home seasoning for cold meat dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes.

United Spices peppercorns are the highest quality black peppercorns from Sri Lanka. It is high in piperine, which makes this pepper particularly hot. Along with piperine, there is another very important parameter - this is density. The density of United Spices black pepper is 550g / l, which is one of the best density indicators on the Russian market. Other brands do not indicate density, either because they do not know it or because it is low. The lower the density of black pepper, the more volume and less mass, thus, its consumption is higher. High density 550g / l High piperine content (makes pepper hot) Pure composition without admixtures of other spices

Fresh peas are often consumed as a side dish, with boiled and seasoned butter and / or mint. Salt and pepper are usually also added to peas, but when it is already served. Fresh peas are also used to prepare meat pie baked in a pot (form), salads and casseroles of rice or potatoes with vegetables. Peas are boiled and used for soups and main dishes, such as pea porridge. Nowadays, peas are usually cooked or stewed. Heating destroys cell walls and makes the taste more sweet, and nutrients more accessible. Pea soup is eaten in many other parts of the world, including Northern and Central Europe, in Russia, Iran, Iraq and India. Processed peas are mature peas that have been dried, soaked, and then undergone hot processing to prevent spoilage. Readymade peas are sometimes sold dried and coated with wasabi, salt or other spices.

Standard grade. Yellowish in color, sweetish in taste and harsher - features of Ceylon cinnamon 4C grades. - perfect for grinding - has a golden even color - does not smell as long as it looks like a stick, unlike cassia. It gives off its aroma only after crushing or grinding.

The world's best cinnamon sort. Perfectly grinds in a household coffee grinder or mortar. - the world's best Ceylon cinnamon - the thinnest bark - the smallest diameter of the stick - the youngest bark, that contains the maximum of useful properties. - does not smell as long as it looks like a stick, unlike cassia. It gives off its aroma only after crushing or grinding. - subtle, delicate aroma without harsh notes

The body of the dispenser is made of polypropylene. The material, used for manufacturing of the mill, is non-reactive and food-grade. The dispenser can be of four following colours: green, black, violet and red. The dispenser has three positions with locking: 1) closed, 2) open, 3) six holes with diameter of 4 mm Setting crown - screw-type, with diameter of 38 cm. Container for spices and seasonings is made of glass. Protection from tempering is provided by means of transparent TSC (heat-shrinkable cap).