Mccormick's Culinary Flavor Bases

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THE ‘REAL-FOOD’ APPROACH TO ‘CLEANER LABEL’ creations With increased demand for real, authentic meal experiences, how will you balance consumer needs and operational challenges? CREATE CUSTOM FLAVOR WITH CULINARY-INSPIRED ETHNIC BASES, DIPS & SPREADS BROTHS AND STOCKS • All-natural ingredients with no artificial flavor added • ‘Pantry Ingredient’ flavors: meat, seafood, poultry, vegetables, spices, and herbs SIMPLIFY YOUR OPERATIONS SAUCES • Streamline raw material handling and production with pre-mixed ingredients • Flexible flavor formats including: bases, pastes, sauces, marinades, and glazes • Adaptable building blocks for use across an array of applications #CLEANSAVORY SOUPS & STOCKS BENEFIT FROM OUR EXPERTISE • Consultative, culinary-inspired flavor creation • USDA approved • Global ingredient and organic sourcing MARINADES • Claim-focused formulation: KOF-K GLAZES Contact your McCormick account manager today or visit us online at McCormickFlavor.com to learn more about our culinary base ﬂavor solutions. STOCK & BROTH GLOBAL BASES Beef WITH HEAT: ASIAN Chicken Black Chili Seafood Chili Garlic Vegetable Gochugaro Chili Organic Varieties Gochujang Chili Hot Pepper ORGANIC BASES Kimchi Chili Organic Ancho Sriracha Sauce GLOBAL BASES: Organic Chili Szechuan Peppercorn ASIAN Organic Chipotle Thai Chili Organic Green Curry Fermented Black Bean Wasabi Fried Rice Organic Harissa Galangal Organic Jalapeno Hot and Sour Organic Mole Organic Roasted Garlic Miso GLOBAL BASES Organic Pho Pho WITH HEAT: LATIN Organic Portabella Mushroom Stir Fry AMERICAN Organic Recaito Thai Basil Organic Red Curry Adobo Organic Roasted Garlic Aji American Chili Organic Roasted Green Anaheim Aji Panco Chili Organic Sofrito (mushroom and herb) Ancho Chili Organic Thai Chili Cayenne Pepper Organic Yellow Curry Chipotle Chili De Arbol Chili GLOBAL BASES: Ghost Chili Guajillo Chili BASES WITH MEDITERRANEAN Habanero Chili MEATINESS Pesto Jalapeno Chili Barbeque Caremelized Onion Pasilla Chili Creole (chicken) Recaito/Sazon Broth Pequin Chili Organic Chicken, Mexican Type Roasted Garlic Poblano Chili Organic Creole (chicken) Roasted Red Pepper Roasted Chilca Chili Organic Pho (beef) Smoked Paprika Roasted De Arbol Chili Organic Recaito/Sazon (chicken) Sofrito (eggplant, parmesan, oregano) Roasted Poblano Chili Organic Thai Chicken Curry Sofrito (mushroom, black olive, herb) Smoked Serrano Chili Pho (beef) Sofrito (roasted garlic) Recaito/Sazon Broth (chicken) Sundried Tomato Thai Chicken Curry GLOBAL BASES White Wine and Herb (chicken) INDIAN & AFRICAN WITH HEAT: BASES AND CURRIES MEDITERRANEAN Pimiento Choricero Chili (Nora Chili) Biryani Curry Roasted Portabella Mushroom Harissa Roasted Portabella and Truffle Mushroom Massaman Curry Urfa Biber Chili Moroccan Rendang Curry Thai Green Curry Thai Red Curry Thai Yellow Curry Tikka Vindaloo Curry Contact your McCormick account manager today or visit us online at McCormickFlavor.com to learn more about our culinary base ﬂavor solutions..

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Morphological Diversity of Piquin Chilli (Capsicum Annuum L. Var
Revista Mexicana de Ciencias Agrícolas volume 9 number 6 August 14 - September 27, 2018 Article Morphological diversity of piquin chilli (Capsicum annuum L. var. glabriusculum) from Querétaro and Guanajuato, Mexico Uriel Israel Ramírez Novoa¹ Francisco Cervantes Ortiz¹§ Salvador Montes Hernández2 Juan Carlos Raya Pérez¹ Angélica Cibrián Jaramillo3 Enrique Andrio Enriquez¹ ¹Technological Institute of Roque. Highway Celaya-Juventino Rosas km 8, Roque, Celaya, Guanajuato, Mexico. CP. 38110. ([email protected], [email protected], [email protected], [email protected]). ²Bajío Experimental Field-INIFAP. Road Celaya-San Miguel de Allende km 6.5, Celaya, Guanajuato, Mexico. CP. 38110. ([email protected]). ³Ecological and Evolutionay Genomics-LANGEBIO-CINVESTAV. Libramiento Norte, highway Irapuato-León km 9.6, Irapuato, Guanajuato, Mexico. CP. 36821. ([email protected]). §Corresponding author: [email protected]. Abstract In the present investigation, the morphological variability of 11 populations of wild piquin chili (Capsicum annuum var. glabriusculum) of the Mountain range Gorda and Semidesert of Queretaro (Municipalities of Arroyo Seco, Jalpan of Serra, Toliman and Cadereyta de Montes) and Guanajuato (Municipality of Xichu). The characterization was carried out under greenhouse conditions at the Technological Institute of Roque (ITR) located in Celaya, Guanajuato, Mexico. The 44 characters were recorded in seedling, plant, flowering, fruit maturity and seed. The principal component analysis (CP) showed that the first three components explained 56.6% of the total morphological variability. The CP1 was explained by the characteristics of weight (0.326), width (0.301) and fruit length (0.271), leaf density (0.277) and seed diameter (0.297). In CP2, the variables that contributed most to the expression of the variation were width (0.329) and leaf pubescence (0.317) and finally, in CP3, the shape of the fruit (0.344) and color of the anthers (- 0.308) were the most important characters.
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F R O M T H E H E a R
B O A R D S F L A T B R E A D CALIFORNIA CHEESE california artisan cheeses fig jam, apricots country toast & crackers 21 HOMEMADE FOCACCIA TUSCAN served with sundried salami, red onion pepperoncini, pecorino CHARCUTERIE tomato tapenade 10 tomato sauce 20 california cured meats whole grain mustard, olives TOMATO BASIL cornichons, country toast 23 BBQ CHICKEN garden tomatoes, basil pesto cheddar, bacon, scallion GARDEN fress mozzarella crispy onions, ranch artichokes, pickled cauliflower balsamic reduction 19 BBQ sauce 20 oven roasted tomatoes country olives, peppadew hummus, pita 20 = vegetarian *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness Substitutions & modifications politely declined 18% GRATUITY ADDED TO PARTIES OF 8 OR MORE FROM THE HEARTH SOUPS SMALL PLATES TOMATO & ROASTED GARLIC SOUP CRISPY FRIED BURATTA country toast 12 eggplant caponata, arugula CAULIFLOWER sweet chili sauce 16 pine nuts, extra virgin olive oil SMOKED CHICKEN CHILI country toast 18 scallions, country bread 14 BUFFALO WINGS SMOKED SALMON house hot sauce, celery RILLETTE blue cheese dressing 17 arugula, whole grain S A L A D S mustard vinaigrette TUNA POKE lemon, country toast 16 ahi tuna, avocado edamame, pickled ginger AVOCADO TOAST cucumber, seaweed 20 avocado, cherry tomato GREEN SALAD red onion, grilled artichoke cherry tomato, cucumber, radish country toast citrus vinaigrette 12 MINI BRISKET TACOS chipotle-honey BBQ sauce green salad 18 CAESAR SALAD fresh cilantro-lime slaw romaine, parmesan, croutons corn tortillas 18 anchovy-parmesan dressing grilled artichokes 14 SHRIMP COCKTAIL CAPRESE SALAD cocktail sauce, old bay garden tomatoes, fresh mozzarella, spanish olive relish 18 arugula, balsamic reduction, extra virgin olive oil.
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2018-01-26 Langual Proposal from Foodex2 – Plants in Facet B
2018-01-26 LanguaL proposal from FoodEx2 – plants in facet B The following are proposals to update LanguaL Facet B, after having indexed EFSA FoodEx2 Exposure hierarchy 20170919. To these, I have added previously-submitted 2017 proposals based on GS1 that have not (yet) been included in LanguaL facet B. GS1 terms and FoodEx2 terms in the following tables are just given to indicate the origin of the proposal. Comments are given in red. First, some simple additions of terms to the SYNONYM field, to make it easier to find descriptors in the LanguaL Food Product Indexer: descriptor synonyms FoodEx2 term FoodEx2 def WORMWOOD [B3433] Add SYN: artemisia vulgaris LITTLE RADISH [B2960] Add SYN: raphanus sativus BLACK RADISH [B2959] Add SYN: raphanus sativus niger PARSNIP [B1483] Add SYN: pastinaca sativa ARRACACHA [B3439] Add SYN: arracacia xanthorrhiza CHAYOTE [B1730] Add SYN: GS1 10006356 - Squash Squash, Choko, grown from Sechium edule (Choko) choko NEW ZEALAND SPINACH Add SYN: GS1 10006427 - New- Tetragonia tetragonoides Zealand Spinach [B1732] tetragonia tetragonoides JAPANESE MILLET Add : barnyard millet; A000Z Barnyard millet Echinochloa esculenta (A. Braun) H. Scholz, Barnyard millet or Japanese Millet. [B4320] echinochloa esculenta INDIAN LONG PEPPER Add SYN! A019B Long pepper fruit Piper longum [B2956] piper longum EUROPEAN ELDER Modify SYN: [B1403] sambucus spp. (which refers to broader term) Should be sambucus nigra DOG ROSE [B2961] ADD SYN: rosa canina LOOSE LEAF LETTUCE Add SYN: [B2087] lactusa sativa L. var. crispa LOLLO ROSSO [B2088] Add SYN: GS1 10006425 - Lollo Lactuca sativa L. var. crispa Rosso red coral lettuce JAVA APPLE [B3395] Add syn! syzygium samarangense Some existing descriptors would also greatly benefit from updated AI (and synonyms): FoodEx2 FoodEx2 def descriptor AI synonyms term ENDIVE [B1314] Add to AI: A00LD Escaroles There are two main varieties of cultivated C.
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Lunch / Dinner
LUNCH / DINNER BLACK BEAN BURGER CONTAINS: TREE NUTS, ONION, GARLIC, WHEAT & SOY BRIOCHE BUN, BURGER PATTY, CHIPOTLE AIOLI, ROMAINE, AVOCADO, TOMATO, CILANTRO, SIDE OF FRIES BRIOCHE BUN: King Arthur Flour, oat milk (water, oats, sea salt), vegan butter (palm oil, canola oil, vegetable oil, olive oil, lactic acid, annatto extract, water, pea protein, salt, sunflower lecithin), egg replacer (whole soy flour, wheat gluten, corn syrup solids, algin), filtered water, sea salt, granulated sugar, yeast, rice bran oil BURGER PATTY: Brown rice (brown rice, filtered water, olive oil, garlic, salt), black beans (black beans, garlic, onion, jalapeño, bay leaves, oregano, olive oil), beets, crimini mushrooms, onion, pumpkin seeds, chipotle powder, cumin, olive oil, garlic, gluten-free oats, salt CHIPOTLE AIOLI: Veganaise (expeller-pressed soybean oil, brown rice syrup, apple cider vinegar, salt, soy protein, mustard flour, lemon juice), garlic, habanero and chili peppers, chipotle powder, brown sugar FRIES*: Potatoes, rice bran oil, salt *CONTAINS INGREDIENTS FRIED IN OIL CROSS-CONTAMINATED WITH TREE NUTS, ONION, WHEAT, GARLIC & SOY BLACK BEAN TETELA CONTAINS: ONION, GARLIC & CORN CORN MASA, BLACK BEANS, FRIED CAULIFLOWER, SALSA ROJA, SORREL SALAD CORN MASA: Corn masa, filtered water, salt BLACK BEANS: Black beans, garlic, onion, jalapeño, bay leaves, oregano, olive oil FRIED CAULIFLOWER*: Cauliflower, salt, rice bran oil RED SALSA: Tomatoes, habanero peppers, chipotle pepper, jalapeno, cayenne, onion, garlic, oregano, black pepper, olive oil, salt
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Hot Chili Chili Tool Oa., Styrke & Scoville – 3 – Rev
Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 Stor liste med relativ styrke og Scoville værdi (..eller den lille gruppe oversigt med kendte chili) Styrke Navne Scoville Noter ▪ Ren Capsaicin 16,000,000 12 ▪ Carolina Reaper 2,200,000 ▪ Trinidad Moruga Scorpion 2,009,231 ▪ ▪ 7 Pot Douglah 1,853,396 10++++ til 12 ▪ Trinidad Scorpion Butch T 1,463,700 ▪ Naga Viper Pepper 1,382,118 ▪ 7 Pot Barrackpore 1,300,000 ▪ 7 Pot Jonah 1,200,000 ▪ 7 Pot Primo 1,200,000 ▪ New Mexico Scorpion 1,191,595 ▪ Infinity Chili 1,176,182 ▪ Bedfordshire Super Naga 1,120,000 ▪ ▪ Dorset Naga chili 1,100,000 ▪ Naga Jolokia 1,100,000 ▪ Naga Morich 1,100,000 ▪ Spanish Naga Chili 1,086,844 ▪ 7 Pot Madballz 1,066,882 ▪ Bhut Jolokia chili 1,041,427 ▪ Chocolate Bhut Jolokia 1,001,304 ▪ 7 Pot Brain Strain 1,000,000 ▪ Bhut Jolokia Indian Carbon 1,000,000 ▪ Trinidad Scorpion 1,000,000 ▪ Raja Mirch 900,000 ▪ Habanaga chili 800,000 ▪ Nagabon Jolokia 800,000 ▪ Red Savina Habanero 580,000 10++++ Chili Home Side 1/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 10+++ og 10++++ ▪ Fatalii 500,000 10++++ ▪ Aji Chombo 500,000 ▪ Pingo de Ouro 500,000 ▪ Aribibi Gusano 470,000 ▪ Caribbean Red Habanero 400,000 ▪ Chocolate Habanero 350,000 10++++ ▪ Datil chili 350,000 10++++ ▪ Habanero 350,000 ▪ Jamaican Hot chili 350,000 ▪ Madame Jeanette chili 350,000 ▪ Rocoto chili 350,000 ▪ Scotch Bonnet 350,000 10+++ ▪ Zimbabwe Bird Chili 350,000 ▪ Adjuma 350,000 ▪ Guyana Wiri Wiri 350,000 10+++ ▪ Tiger Paw 348,634 ▪ Big Sun Habanero 325,000 ▪ Orange Habanero 325,000 9 og 10+++ ▪ Mustard Habanero 300,000 ▪ Devil’s Tongue 300,000 10++++ ▪ Orange Rocoto chili 300,000 10++ ▪ Paper Lantern Habanero 300,000 ▪ Piri Piri 300,000 8-10 ▪ Red Cheese 300,000 ▪ Red Rocoto 300,000 10++ ▪ Tepin chili 300,000 ▪ Thai Burapa 300,000 ▪ White Habanero 300,000 9-10 ▪ Yellow Habanero 300,000 ▪ Texas Chiltepin 265,000 ▪ Pimenta de Neyde 250,000 ▪ Maori 240,000 ▪ Quintisho 240,000 Chili Home Side 2/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev.
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The Oaxacan Kitchen the Joy of Cooking Lebanon Italian
EPISODE 301 EPISODE 306 THE OAXACAN KITCHEN CHICKEN AROUND THE WORLD Carnitas Filipino Chicken Adobo with Coconut Broth Green Chili and Tomatillo Crispy Chicken under a Brick Hot Sauce (Tsitsila Tabaka) Tlayudas Chicken Traybake with Roasted Poblano and Tomato Salsa EPISODE 302 EPISODE 307 THE JOY OF COOKING LEBANON GREECE EVERY DAY Za'atar Flatbreads Greek White Bean Soup Pita and Chickpea Salad with (Fasolada) Yogurt and Mint (Fatteh) Spicy Feta Dip (Tirokafteri) Middle Eastern Rice with and Tzatziki Toasted Pasta and Herbs Shrimp with Feta Cheese (Garides Saganaki) EPISODE 303 EPISODE 308 ITALIAN THE RIGHT WAY MILK STREET ITALIAN CLASSICS Risotto with Fresh Herbs Tuscan Beef and Black Pepper Spaghetti al Limone Stew (Peposo alla Fornacina) Pasta all'Amatriciana Pasta con Fagioli Soft Polenta EPISODE 304 EPISODE 309 BAKING IN PARIS ENCHILADAS AND MOLLETES Lemon-Almond Pound Cake Green Enchiladas with Chicken Salted Peanut and Caramel and Cheese (Enchiladas Verdes) Tart Molletes with Pico de Gallo EPISODE 305 EPISODE 310 THE SECRETS OF STIR-FRY ON THE ROAD: PORTLAND, MAINE Vietnamese Shaking Beef (Bò Lúc Lắc) Eventide Green Salad with Nori Vinaigrette Stir-Fried Broccoli with Sichuan Peppercorns Maple–Browned Butter Pie Sesame Stir-Fried Pork with Shiitakes EPISODE 311 EPISODE 316 MILK STREET SWEETS AMAZING ONE-LAYER CAKES Maple-Whiskey Pudding Caprese Chocolate and Cakes Almond Torte Chocolate-Almond Spice Spanish Almond Cake (Tarta Cookies de Santiago) Triple Ginger Scones with Chocolate Chunks Browned Butter and Coconut Loaf Cake
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Chili Pepper Carotenoids: Nutraceutical Properties and Mechanisms of Action
molecules Review Chili Pepper Carotenoids: Nutraceutical Properties and Mechanisms of Action Maria Guadalupe Villa-Rivera and Neftalí Ochoa-Alejo * Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Guanajuato 36824, Mexico; [email protected] * Correspondence: [email protected] Academic Editor: Karel Šmejkal Received: 23 October 2020; Accepted: 21 November 2020; Published: 27 November 2020 Abstract: Chili pepper is a prominent cultivated horticultural crop that is traditionally used for food seasoning and is applied for the treatment and prevention of multiple diseases. Its beneficial health properties are due to its abundance and variety of bioactive components, such as carotenoids, capsaicinoids, and vitamins. In particular, carotenoids have important nutraceutical properties, and several studies have focused on their potential in the prevention and treatment of human diseases. In this article, we reviewed the state of knowledge of general aspects of chili pepper carotenoids (biosynthesis pathway, types and content in Capsicum spp., and the effects of processing on carotenoid content) and recent findings on the effects of carotenoid nutraceuticals, such as antioxidant, cancer preventive, anti-inflammatory, cardiovascular disorder preventive, and anti-obesity effects. Keywords: Capsicum; carotenoids; chili pepper; nutraceutical effects; antioxidant; cancer; cardiovascular disorders; anti-inflammatory; obesity 1. Introduction Chili pepper (Genus Capsicum, Family Solanaceae) is an important cultivated spice crop. During 2018, 4.2 million tons of dry chilies and peppers and 36.8 million tons of green chilies and ≈ ≈ peppers were produced worldwide (FAOSTATS 2018) [1]. The Capsicum genus comprises 38 different species, but only C. annuum, C. frutescens, C. chinense, C. baccatum, and C.
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SALADS SANDWICHES BURGERS Starters the GRILL
Our Culinary Standard We believe meals are more enjoyable when they’re scratch made. That’s why we’re committed to using fresh, quality ingredients and making everything in house…It just tastes better that way. starters sNACKS ARTICHOKE SPINACH DIP GRILLED BURGER SLIDERS SAUTÉED BRUSSELS SPROUTS Reggiano cream, chopped artichokes, jalapeños and roasted garlic. Beef sliders served with lettuce, tomato, cheddar, pickles & burger sauce. 10.95 Sautéed with pepper bacon, red onions, olive oil, seasonings Served with Parmesan flatbread. 11.95 and Reggiano. 8.95 SMOKED PULLED PORK SLIDERS CRISPY CALAMARI House smoked Newcastle BBQ pork topped with Napa slaw and garlic aioli. 10.95 GARLIC SESAME EDAMAME Dusted with seasoned semolina flour, lightly fried and served SPICY FRIED CHICKEN SLIDERS Soybean pods sautéed with garlic sesame soy glaze. 7.95 with chili lime sauce and lemon thyme aioli. 12.5 Marinated with jalapeño & buttermilk, dusted in spicy flour, crispy-fried and CREAMY QUESO DIP BACON WRAPPED BBQ PRAWNS topped with chipotle Napa slaw and dill pickles. 10.95 Cheddar, jack & pepper jack cheese, simmered with roasted jalapeños, Served with Newcastle BBQ sauce, Napa slaw and grain mustard onion and tomatoes. Topped with spicy ground beef SPICY TUNA ROLL* vinaigrette. 12.95 and served with white corn tortilla chips. 8.95 Ahi tuna, Sriracha aioli, soy glaze, cilantro, green onion and sesame. 10.95 CHIPOTLE HUMMUS & FLATBREAD FRESH HAND-CUT FRIES CALIFORNIA ROLL Fresh cut and served with peppercorn ranch and Sriracha fry sauce. 5.95 Chickpeas, tahini, chipotle peppers, garlic, lemon, olive oil & flatbread. Crab, avocado, cucumber, soy glaze, sticky rice rolled in nori and sesame.
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Kosher Certification Whole Spice
Executive Director Rabbi BenTzion Welton Rabbinic Administrator Rabbi Avi Lebowitz, JSN Advisory Committee Rabbi Yitzchak Feldman Cong. Emek Berach Rabbi Yehudah Ferris Chabad of Berkeleyy Rabbi Noach Vogel Almaden Valley Torah Center Kosher Certification Whole Spice 1364 North McDowell #20, Petaluma, Ca 94954 6th Shvat 5780 – 18th Shvat 5781 2/1/2020 – 1/31/2021 Page | 1 Requirements: 1) All Products are PAREVE 2) Spices listed can be ground into Certified Powders 3) Vaad “Sunrise-K” must appear on all retail packaging 4) Wholesale products must be listed on current Vaad Letter of Kosher Certification 5) Certification is valid for year-round usage, excluding Passover _____________________________________________________________________________________ Adobo Seasoning Apple Butter Spice Bay Seafood Seasoning Afghan Ribs Blend Apple Cider Spice BBQ Rub African Curry Powder Apple Cider Vinegar Powder Bell Pepper, Green, Roasted, Aglio E Pepperoncino Apple Dices Diced Ajii Amarillo Chili Whole Apple Pie Seasoning Bell pepper, Red, Roasted, Ajwain Seed Whole Applewood Smoked Sea Salt Diced Alderwood Smoked Sea Salt Apricot Dices Beans Seasoning Almond Cranberry Rice Arrowroot Powder Bee Pollen Seasoning Arrowroot Powder Organic Beef Rub Aleppo Chili Crushed Asado Seasoning Beet Root Dices All Purpose Salt Seasoning Asafoetida Powder Bird's Eye Chili Powder Allspice Whole Asian Smoked Tea Rub Bird's Eye Chili Whole Almond Cranberry Orange Rice Baharat Spice Bittersweet Smoked Paprika Seasoning Balsamic Vinegar Powder Black Cardamom Pods Almond
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Chili Cook-Off Recipe Collection Chicken White Bean Chili
2012 City of Midlothian Chili Cook-Off Recipe Collection Chicken White Bean Chili 1 T olive oil 2 medium onions, chopped 4 cloves garlic, minced 2 7-oz cans diced green chilies, undrained 1 T ground cumin 1 T chili powder 6 cups chicken broth 4-5 cups cooked chicken, chopped 1 pound dried Great Northern white beans, cooked until tender, about 2 hours (after soaking overnight), or 4 cans, rinsed and drained 1 ½ cups Pepper Jack cheese, grated ¼ cup cilantro, chopped finely 1 t salt ½ t ground pepper Saute onions in olive oil on medium-high heat until tender. Add garlic, chilies, cumin and chili powder. Cook for 2-3 minutes. Add chicken broth and cooked beans. (Cook beans in chicken broth for added flavor). Cover and simmer for 30 minutes. Add cooked chicken, cheese, cilantro, salt and pepper. Simmer uncovered for 10 more minutes, stirring occasionally until cheese melts. Top with additional Pepper Jack cheese and cilantro, if desired. 2nd Place “Best Tasting” & winner of “Most Unique Chili” - Utility Billing Admin’s Give Some Thanks Turkey Chili 1 pkg. (about 1 1/4lb) 93% lean ground turkey 1 can (16 oz.) kidney or pinto beans, drained & cleaned 1 can (16 oz.) stewed tomatoes 1 can (6 oz.) tomato paste 2 tablespoons each chili powder and dried onion ½ teaspoon each garlic powder, oregano, cumin, paprika, black pepper and salt Spray large saucepan or Dutch oven with no-stick cooking spray. Heat over medium-high heat about 30 seconds. Crumble ground turkey into saucepan. Cook and stir 3 to 5 minutes or until lightly browned.
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Review Article the Chilhuacle Chili (Capsicum Annuum L.) in Mexico: Description of the Variety, Its Cultivation, and Uses
Hindawi International Journal of Agronomy Volume 2017, Article ID 5641680, 13 pages https://doi.org/10.1155/2017/5641680 Review Article The Chilhuacle Chili (Capsicum annuum L.) in Mexico: Description of the Variety, Its Cultivation, and Uses Víctor García-Gaytán,1 Fernando Carlos Gómez-Merino,2 Libia I. Trejo-Téllez,1 Gustavo Adolfo Baca-Castillo,1 and Soledad García-Morales2 1 Colegio de Postgraduados, Campus Montecillo, 56230 Texcoco, MEX, Mexico 2Colegio de Postgraduados, Campus Cordoba,´ 94946 Amatlan´ de los Reyes, VER, Mexico Correspondence should be addressed to Fernando Carlos Gomez-Merino;´ [email protected] Received 2 November 2016; Revised 14 January 2017; Accepted 7 February 2017; Published 19 March 2017 Academic Editor: David Clay Copyright © 2017 V´ıctor Garc´ıa-Gaytan´ et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The chilhuacle chiliCapsicum ( annuum L.) is a Mexican native variety whose production has been highly valuable because it is the main ingredient of the Oaxacan black mole, a typical Mexican dish. It is basically grown in the Canada˜ Region of the State of Oaxaca, Mexico, within the Tehuacan-Cuicatl´ an´ Biosphere Reserve. Importantly, it is cultivated under traditional agricultural systems, where a range of agronomic constraints associated with the production process and the incidence and severity of pests and diseases represent significant impediments that hinder the yield potential. Additionally, the genetic basis of the crop ishighly −1 restricted. Under such environmental and production conditions, the mean crop yield of chilhuacle chili can reach 1 t ha of dehydrated fruits, which can be used in the food, chemical, and pharmaceutical industries.
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Product Guide and Price List
PRODUCT GUIDE AND PRICE LIST UPDATED FEBRUARY 21, 2017 817 NE MADRONA STREET PORTLAND, OR 97211 PHONE: 503 234-9387 FAX: 503 236-8917 E-MAIL: [email protected] www.classic-foods.com All products unconditionally guaranteed Locally owned and operated since 1984 CONTACT US 817 NE Madrona Street Portland, OR 97211 503-234-9387 Fax 503-236-8917 [email protected] ORDERING We accept orders by phone, fax or e-mail. Please be specific when ordering, include the name of the business, who is ordering, contact phone number, item description, brand, unit size, quantity needed and expected delivery date. Office Hours Monday – Friday 8:00 AM to 5:30 PM After hours please leave a detailed message on the recorder. Placing Orders We accept orders by phone, fax or e-mail. Delivery We offer free delivery with a $50 minimum order. There is a $7.50 charge if the minimum is not met. There is no minimum for Will Call Orders. No Deliveries will be scheduled after 2 pm. Customer Service Customer Service personnel are available to help, by giving you a reminder call on a set day and time. Please inquire. Fresh Pasta All fresh pasta must be ordered by noon for next day availability. Monday orders must be made by noon the previous Friday. No weekend production. TERMS OF SALE Credit All sales COD until credit arrangements have been made. No credit will be granted without a signed and approved Application of Credit. Past due accounts will be charged interest at the rate of 1.5% per month (18% per annum).
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