COCOA SHELL[THEOBROMA CACAO]

Listing description

Cocoa shell is the shell of the cocoa bean. Cocoa beans are about the size of a broad bean, dark brown in colour and grown mainly in West Africa. The beans are shipped whole into the UK, roasted and de-shelled. 

Detailed description

The 'nib' (inside bit) is used to make all the chocolate products we so love, we take the shell, remove the dust and bag it for use by gardeners. (Any nasty African creepy crawlies are destroyed by the roasting process).

WHAT IS IT USED FOR?

Cocoa Shell is a superb garden mulch and soil conditioner. The vaste majority of the product is used as a garden mulch, although some gardeners dig it into sandy or clay soils as it is excellent at moisture retention and breaking up heavy soils. As a mulch it is used as a top cover in any beds, generally after planting, although it is simple to plant through the mulch.  

PRICE

$22.73/KG

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

CARAWAY DRIED SEED[CARUM CARVI]

Listing description

Caraway, also known as meridian fennel,^[1] and Persian cumin,^[1] (Carum carvi) is a biennial plant in the family Apiaceae,^[2] native to western Asia, Europe, and North Africa.

Detailed description

The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm (7.9–11.8 in) stems. The main flower stem is 40–60 cm (16–24 in) tall, with small white or pink flowers in umbels. Caraway fruits(erroneously called seeds) are crescent-shaped achenes, around 2 mm (0.08 in) long, with five pale ridges.

Uses

The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone, limonene,^[9] and anethole.^[10] Caraway is used as a spice in breads, especially rye bread.

Caraway is also used in desserts, liquors, casseroles, and other foods. It is also found in European cuisine. For example, it is used in caraway seed cake, and it is frequently added to sauerkraut.^{[11][12][13][14][15]} The roots may be cooked as a vegetable like parsnips or carrots. Additionally, the leaves are sometimes consumed as herbs, either raw, dried, or cooked, similar to parsley.^[3]

In Serbia, caraway is commonly sprinkled over home-made salty scones (pogačice s kimom). It is also used to add flavor to cheesessuch as bondost, pultost, havarti and Tilsit cheese. Scandinavian Akvavit, including Icelandic Brennivin, and several liqueurs are made with caraway.

In Middle Eastern cuisine, caraway pudding, called Meghli, is a popular dessert during Ramadan. It is typically made and served in the Levant area in winter and on the occasion of having a new baby. Caraway is also added to flavor harissa, a Tunisian chili pepper paste. In Aleppian, Syrian cuisine it is used to make the sweet scones named keleacha.

Caraway fruit oil is also used as a fragrance component in soaps, lotions, and perfumes. Caraway is also used as a breath freshener, and it has a long tradition of use in folk medicine.

PRICE

$19.16/KG

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

CARDAMOM DRIED PODS[ELETTARIA CARDAMOMUM]

Listing description

Cardamom (/ˈkɑːrdəməm/), sometimes Cardamon or Cardamum,^[1] is a spice made from the seeds of several plants in the genera Elettariaand Amomum in the family Zingiberaceae. Both genera are native to India (the largest producer until the late 20th century), Pakistan, Bangladesh, Bhutan, Indonesia and Nepal.

Detailed description

 They are recognised by their small seed pods: triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.

The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom (kerala) to cultivation in Guatemala before World War I; by 2000 that country had become the biggest producer and exporter of cardamom in the world, followed by India.^[2] Some other countries, such as Sri Lanka, have also begun to cultivate it.

Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron.

Uses

Both forms of cardamom are used as flavorings and cooking spices in both food and drink, and as a medicine. E. cardamomum (green cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked.

Food and beverage

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint.

Green cardamom is one of the more expensive spices by weight, but little is needed to impart flavor. It is best stored in the pod as exposed or ground seeds quickly lose their flavor. Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals  1 ¹⁄₂ teaspoons of ground cardamom.^{[citation needed][14]}

It is a common ingredient in Indian cooking. It is also often used in baking in the Nordic countries, in particular in Sweden and Finland, where it is used in traditional treats such as the Scandinavian Jule bread Julekake, the Swedish kardemummabullar sweet bun, and Finnish sweet bread pulla. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood or gas, to produce mixtures as much as 40% cardamom.

In Asia both types of cardamom are widely used in both sweet and savory dishes, particularly in the south. Both are frequent components in spice mixes, such as Indian and Nepali masalas and Thai curry pastes. Green cardamom is often used in traditional Indian sweets and in masala chai (spiced tea). Both are also often used as a garnish in basmati rice and other dishes. Individual seeds are sometimes chewed and used in much the same way as chewing gum. It is used by confectionery giant Wrigley; its Eclipse Breeze Exotic Mint packaging indicates the product contains "cardamom to neutralize the toughest breath odors". It is also included in gin and herbal teas.

Composition

The content of essential oil in the seeds is strongly dependent on storage conditions, but may be as high as 8%. In the oil were found α-terpineol 45%, myrcene 27%, limonene 8%, menthone 6%, β-phellandrene 3%, 1,8-cineol 2%, sabinene 2% and heptane 2%. Other sources report 1,8-cineol (20 to 50%), α-terpenylacetate (30%), sabinene, limonene (2 to 14%), and borneol.

In the seeds of round cardamom from Java (A. kepulaga), the content of essential oil is lower (2 to 4%), and the oil contains mainly 1,8 cineol (up to 70%) plus β-pinene (16%); furthermore, α-pinene, α-terpineol and humulene were found.

PRICE

$55.66/KG

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

CARDAMOM SEEDS[ELETTARIA CARDAMOMUM]

Listing description

Cardamom (/ˈkɑːrdəməm/), sometimes Cardamon or Cardamum,^[1] is a spice made from the seeds of several plants in the genera Elettariaand Amomum in the family Zingiberaceae. Both genera are native to India (the largest producer until the late 20th century), Pakistan, Bangladesh, Bhutan, Indonesia and Nepal.

Detailed description

 They are recognised by their small seed pods: triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.

The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom (kerala) to cultivation in Guatemala before World War I; by 2000 that country had become the biggest producer and exporter of cardamom in the world, followed by India.^[2] Some other countries, such as Sri Lanka, have also begun to cultivate it.

Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron.

Uses

Both forms of cardamom are used as flavorings and cooking spices in both food and drink, and as a medicine. E. cardamomum (green cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked.

Food and beverage

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint.

Green cardamom is one of the more expensive spices by weight, but little is needed to impart flavor. It is best stored in the pod as exposed or ground seeds quickly lose their flavor. Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals  1 ¹⁄₂ teaspoons of ground cardamom.^{[citation needed][14]}

It is a common ingredient in Indian cooking. It is also often used in baking in the Nordic countries, in particular in Sweden and Finland, where it is used in traditional treats such as the Scandinavian Jule bread Julekake, the Swedish kardemummabullar sweet bun, and Finnish sweet bread pulla. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood or gas, to produce mixtures as much as 40% cardamom.

In Asia both types of cardamom are widely used in both sweet and savory dishes, particularly in the south. Both are frequent components in spice mixes, such as Indian and Nepali masalas and Thai curry pastes. Green cardamom is often used in traditional Indian sweets and in masala chai (spiced tea). Both are also often used as a garnish in basmati rice and other dishes. Individual seeds are sometimes chewed and used in much the same way as chewing gum. It is used by confectionery giant Wrigley; its Eclipse Breeze Exotic Mint packaging indicates the product contains "cardamom to neutralize the toughest breath odors". It is also included in gin and herbal teas.

Composition

The content of essential oil in the seeds is strongly dependent on storage conditions, but may be as high as 8%. In the oil were found α-terpineol 45%, myrcene 27%, limonene 8%, menthone 6%, β-phellandrene 3%, 1,8-cineol 2%, sabinene 2% and heptane 2%. Other sources report 1,8-cineol (20 to 50%), α-terpenylacetate (30%), sabinene, limonene (2 to 14%), and borneol.

In the seeds of round cardamom from Java (A. kepulaga), the content of essential oil is lower (2 to 4%), and the oil contains mainly 1,8 cineol (up to 70%) plus β-pinene (16%); furthermore, α-pinene, α-terpineol and humulene were found.

PRICE

$58.20/KG

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com