Daily Need Products

Total Page：16

File Type：pdf, Size：1020Kb

Saglib India Pvt. Ltd. ANJI DAILY NEED PRODUCTS Manufacturer and supplier of electronic products like television, fan etc. company has another Sub brand in which company deals in FMCG products like spices, wheat, sugar, rice and dryfruits etc. CORIANDER POWDER Grounded from coriander seeds, coriander powder is an essential condiment in the Indian cuisine. ... Coriander from which the powder is made is one of the world's oldest spices. It is considered both a spice and a herb. The seeds are dry fried and grounded. TURMERIC POWDER Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. RED CHILLI POWDER Red chilli powder can set the taste buds on fire, and sometimes the tummy too! It is basically a spice blend consisting of one or two types of dried red chillies that are ground and pulverized into a fine powder. It is generally used to add spice to otherwise bland foods. GARAM MASALA Garam masala is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means "spices," and garam means "hot." However, garam masala doesn't necessarily constitute a particularly spicy blend. WWW.SAGLIB.COM 9990955999, 9599884511 [email protected] CORPORATE OFFICE E-172, First Floor, Sector-63, Noida(u.p) 201307.

Copy Link

Recommended publications

Tips to Roast Vegetables Spice Guide
Tips to Roast Vegetables • Roast at a high oven temp- 400 to 450 degrees F • Chop vegetables in uniform size so they cook evenly • Don’t over crowd the pan, otherwise they will become soft • Roasting veggies with some oil will help them become crispier • To get the most flavor/crispier roast them on the top rack • Seasoning before putting them in the oven will add flavor • Flip veggies halfway through to ensure even cooking • When roasting multiple types of veggies, ensure they have similar cooking times. Good pairs include: Cauliflower and Broccoli cc Carrots and Broccoli Baby potatoes and Butternut Squash Onions and Bell Peppers Zucchini and Yellow Squash Asparagus and Leeks Spice Guide Table of Contents Spices by Cuisine Herbs and Spices 1 Mexican Coriander, Cumin, oregano, garlic powder, cinnamon, chili powder Herbs and Spices that Pair well with Proteins 2 Caribbean Chicken Fajita Bowl Recipe 3 All spice, nutmeg, garlic powder, cloves, cinnamon, ginger Shelf life of Herbs and Spices 4 French Nutmeg, thyme, garlic powder, rosemary, oregano, Herbs de Provence Spices by Cuisine 5 North African Tips to Roast Vegetables BP Cardamum, cinnamon, cumin, paprika, turmeric, ginger Cajun Cayenne, oregano, paprika, thyme, rosemary, bay leaves, Cajun seasoning Thai Basil, cumin, garlic, ginger, turmeric, cardamum, curry powder Mediterranean Oregano, rosemary, thyme, bay leaves, cardamum, cinnamon, cloves, coriander, basil, ginger Indian Bay leaves, cardamum, cayenne, cinnamon, coriander, cumin, ginger, nutmeg, paprika, turmeric, garam masala, curry powder Middle Eastern Bay leaves, cardamum, cinnamon, cloves, cumin, ginger, coriander, oregano, za’atar, garlic powder 5 Shelf Life of Herbs and Herbs and Spices Spices Herbs Herbs are plants that’s leaves can be used to add flavor to foods.
[Show full text]
Andrew's Rogan Josh Recipe Ingredients
Andrew’s Rogan Josh Recipe Ingredients: - Garlic/Ginger paste(4 garlic cloves and about 1 inch of fresh ginger chopped if you can’t get the paste - blended with water into a paste) - 2 Tablespoons of oil - 1 lb of meat chopped into cubes (lamb is best but you can use beef or chicken) - 2 or 3 tomatoes (chopped) - 2 onions (finely chopped) - 5 cardamom pods (whole) - 4 cloves - 1 or 2 bay leaves - 5 or 6 black pepper corns - 1 and 1/2 cinnamon sticks - Good teaspoon of cumin seeds - 1 teaspoon of ground coriander - 2 teaspoons of paprika - 1 teaspoon of cayenne pepper - 3 or 4 tablespoons of plain yogurt - 1/4 teaspoon of garam masala (not essential - I usually forget about it) - Juice of 1/2 a lemon Heat the oil and brown the meat cubes. Take the meat out and set it to one side. Put the bay leaves, cloves, cardamom, pepper corns and cinnamon into the oil while it’s still hot. Stir it around until the bay leaves change colour and the cloves begin to swell. Add the onions and fry for 5 minutes or so - until they turn a lovely brown colour. Add the ginger/garlic paste and stir for 30 seconds. Now add the coriander, cumin, cayenne and paprika and stir for another 30 seconds. Return the meat and its juices to the pan and stir for 30 seconds. Add the tomato and after a minute or so add 1 tablespoon of yogurt. After stirring in the yogurt until it’s well blended, add the rest of the yogurt.
[Show full text]
Feeling Blue Instead of Yellow
Scene Issue 4; 2009 - 2010 www.wessexscene.co.uk Thursday 3rd December 2009 Politics and Features Feeling Blue Instead of Yellow As the leaders of the The Diocesean Synod pass budget, ending Chaplaincy on campus ‘free’ world meet Chaplain ‘Yellow’ to lose his job as Church recession-proofs in Copenhagen to Carla Bradman not have their own venue. The Christian Union, Saturday 28th November the Synod passed the review the Kyoto Student Christian Movement, Catholic Society budget through unamended. This means that Funding for Southampton University’s Chaplaincy and Jewish Society will no longer have a suitable the funding for the Chaplain and Chaplaincy will Agreement has been cut, as the latest budget plan is passed location on campus to hold events. The end of the be withdrawn, an obvious disappointment to the by the Diocesean Synod (the council that runs the Ecumenical Chaplaincy at the University may also Chaplaincy community in Southampton. Politics take a closer look at the conference Church of England in the Winchester area), to help end the growing ministry amongst students at the Many ammendments were tabled, but were all and decrease the large deficit the Diocese is facing. University. vetoed due to technicalities and so were not voted Features present a framework for the University of Southampton to become The posts of Chaplain to the Deaf, Chaplain to A protest was planned for Thursday 26th upon. Those who campaigned against the budget Wessex sustainable Southampton Solent University and the Chaplain November outside Winchester Cathedral, but was cut are said to feel betrayed by the Diocesan to Further Education Colleges in Bournemouth cancelled because a law from the 1500s prohibits Secretary and by the Bishop of Winchester, due to Page 6 and Poole have been abolished, with Reverend any protest to take place on Cathedral grounds.
[Show full text]
Product List Various Formats Available Contact Us for More Details
Épices du monde entier - Spices from around the world 160, rue Pomerleau, Magog (Quebec), Canada J1X 5T5 Tel. (819-868-0797 F. (819) 868-4411 E. [email protected] PRODUCT LIST VARIOUS FORMATS AVAILABLE CONTACT US FOR MORE DETAILS Seasonings Seasonings Advieh (iranian blend for rice) Mulling Wine Ankara Spice (turkish blend) Paella Spice (saffron free) Apple Pie Spice Panch Phora Arrabiata Mix Pilaf Rice Seasoning Baharat (arabic spicy blend) Piri-Piri Spice Bangkok Curry (thai seasoning) Pizza Spice Barbecue spice Porchetta spice Beef Seasoning Pork Rub (orange flavored) Blackened spice Potted Meat Spice (salt free) Bombay red curry (salt free) Poudre de Colombo (West Indies Curry) Bourbon Rub Mumbai Red Curry Bruschetta Seasoning Mulling Wine Cajun Spice Paella Spice (saffron free) Chai Tea Spice Panch Phora Chicken Rub (lemon flavored) Pilaf Rice Seasoning Chipotle-Lime Rub Piri-Piri Spice Coconut curry powder Pizza Spice Coffee Rub Porchetta spice Creole Spice Pork Rub (orange flavored) Dukkah (egyptian blend with chickpeas) Potted Meat Spice (salt free) Ethiopian Berbéré Poudre de Colombo (West Indies Curry) Fajitas Spice Quatre épices Fish Rub Ras-el-hanout (24 ingrédients) Fisherman Blend Red meat ru8b Five Chinese Spice Ribs seasoning Foie Gras Spice Roastbeef Spice Game Herb Salad Seasoning Game Spice Salmon Spice Garam masala Sap House Blend Garam masala balti Satay Spice Garam masala classic (whole spices) Scallop spice (pernod flavor) Garlic pepper Seafood seasoning Gingerbread Spice Seven Japanese Spice Greek Spice Seven
[Show full text]
1St February 2016
Phone 1800 437 243 Herbie's Spices 4/25 Arizona Rd Charmhaven 2263 www.herbies.com.au Date Effective From: 1st February 2016 Qty Product Size Weight Price Qty Product Size Weight Price Qty Product Size Weight Price 32° SPICE - Just Hot Enough 40g SML PKT 40 4.75 CHERMOULA SPICE MIX 50g SML PKT 50 4.80 DILL SEED WHOLE 30g SML PKT 30 3.20 AJOWAN SEED WHOLE 30g SML PKT 30 3.25 CHERMOULA SPICE MIX 90g LGE PKT 90 8.00 DUKKAH 50g SML PKT 50 6.00 AKUDJURA (Bush Tomato Ground) 20g SML PKT 20 7.65 CHETTINAD SPICE MIX 35g SML PKT 35 5.70 DUKKAH 100g LGE PKT 100 10.20 ALEPPO PEPPER (Turkish Chilli) 35g SML PKT 35 4.90 CHILLI ANCHO POWDER 30g SML PKT 30 4.40 FAMILY FRIENDLY STIR-FRY SEASONINGSML 40g PKT 40 5.60 ALLSPICE GROUND 30g SML PKT 30 3.50 CHILLI ANCHO WHOLE 30g LGE PKT 30 5.20 FENNEL POLLEN 3g SML PKT 3 9.95 ALLSPICE WHOLE (Pimento) 25g SML PKT 25 3.50 CHILLI BIRD'S EYE WHOLE 15g SML PKT 15 4.50 FENNEL SEED GROUND 40g SML PKT 40 3.00 AMCHUR POWDER (Green Mango Powder)SML 45g PKT 45 4.75 CHILLI CHIPOTLE POWDER 30g SML PKT 30 7.50 FENNEL SEED LUCKNOW WHOLE 45g SML PKT 45 4.80 AMOK SPICE MIX - Cambodian Fish Curry SML40g PKT 40 6.00 CHILLI CHIPOTLE WHOLE 25g LGE PKT 25 6.25 FENNEL SEED WHOLE 30g SML PKT 30 2.65 ANISEED GROUND 30g SML PKT 30 3.75 CHILLI FLAKES HOT 25g SML PKT 25 2.90 FENUGREEK LEAVES (Methi) 5g SML PKT 5 2.50 ANISEED MYRTLE LEAF GROUND 10g SML PKT 10 4.35 CHILLI FLAKES MEDIUM 35g SML PKT 35 3.00 FENUGREEK SEED GROUND 55g SML PKT 55 3.50 ANISEED WHOLE 25g SML PKT 25 3.80 CHILLI GUAJILLO WHOLE 30g LGE PKT 30 5.80 FENUGREEK SEED
[Show full text]
Mix Your Own SPICES V2
Revelations mix your own SPICES v2 www.svRevelations.com Achaar Ka Masala Yield: 1 cup Masala, a ground spice mixture is perhaps the most common and the easiest way of using 1 tablespoon red chilly powder whole spices. It takes a little effort to combine spices at home and make a spice blend. In the multitude of spice mix, Achaar Ka Masala stands out for its bright color. 1 tablespoon turmeric powder 3 tablespoons mustard seeds (sarson) 1 tablespoon fennel seeds (saunf) In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl. Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting. 1 tablespoon fenugreek seeds (methi dana) Transfer to the same bowl as mustard seeds. 1 tablespoon carom seeds (ajwain) Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one. 2 teaspoons nigella seeds (kalonji) Add the roasted spices in a blender and grind to a coarse powder. Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. 1 tablespoon salt (or to taste) Stir to combine. Store the Achaar Masala in a clean, dry airtight jar at room temperature. Make sure to use dry spoon to scoop out the masala. Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions. Adobo Seasoning Yield: 7 tablespoons Prep Time: 10 minutes 2 tablespoons salt This seasoning is used often in Mexican and Filipino dishes. 1 tablespoon paprika 2 teaspoons ground black pepper In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic 1 1/2 teaspoons onion powder powder, and chili powder.
[Show full text]
Roasted Acorn Squash with Spiced Orange-Maple
RECIPE | NOVEMBER 2014 Roasted Acorn Squash with Spiced Orange-Maple Butter It’s acorn-ucopia of flavors! Try this mouthwatering roasted squash recipe paired with roasted turkey, pork tenderloin or as part of a vegetarian meal. So simple, so delicious! 1 medium to large acorn squash (about 2-½ lbs/1.1 kg) 2 tbsp butter, melted 1 tbsp pure maple syrup 1 tsp Garam Masala spice blend (see Cooking Tips) 1 tsp grated orange zest ½ tsp sea salt • Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or foil and set aside. • Wash and dry squash. Cut squash in half lengthwise from the stem to the bottom end. Scoop out and discard the seeds. Cut squash halves crosswise into 3/4-inch-thick slices. You should end up with 10 to 12 slices total. Feature Recipe Place squash pieces on prepared pan in a single layer. • In a small bowl, whisk together butter, maple Cooking Tips: syrup, spice, orange zest and salt. Spoon mixture evenly over squash pieces and What is Garam Masala? It’s a highly aromatic blend of roasted, ground spices commonly used in Indian cooking: spread to coat both sides. Use every drop! coriander, cumin, cinnamon, cloves, cardamom and black peppercorns. You really must try it! Look for Garam • Roast squash for 15 minutes. Carefully Masala in the regular spice aisle at your grocery store or remove pan from oven, flip pieces over and at any gourmet food shop. The roasted squash also roast for 15 more minutes, until squash is tastes great when you substitute Pumpkin Pie Spice for tender.
[Show full text]
Garam Masala Shrimp with Garlic-Spinach Rice & Toasted Coconut Flakes
Garam Masala Shrimp with Garlic-Spinach Rice & Toasted Coconut Flakes The secret to this recipe’s delicious depth is the classic Indian spice blend known as garam masala—traditionally a mix of warming and earthy spices like cinnamon, cardamom and peppercorns. Along with peppery nigella seeds, we’re using the complex blend to coat shrimp, which we’re then cooking in a coconut milk sauce. To accompany these lively flavors, we’re infusing rice with sautéed garlic, and then mixing it with cooked spinach, for a gorgeous and flavorful way to soak up the sweet and savory sauce. We’re sprinkling toasted coconut flakes on top for irresistible crunch. Ingredients 1⅛ Pounds Shrimp 1 Cup Jasmine Rice 1¾ Cups Coconut Milk 3 Cloves Garlic 1 Lime 1 Red Onion ½ Pound Spinach 1 Bunch Cilantro Knick Knacks 1 1-Inch Piece Ginger ¼ Cup Dried Coconut Flakes 1 Tablespoon Shrimp Spice Blend (Garam Masala & Nigella Seeds) Makes 4 Servings About 700 Calories Per Serving Prep Time: 15 min | Cook Time: 20 to 30 min For cooking tips & tablet view, visit blueapron.com/recipes/fp230 Recipe #230 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp230 1 2 Prepare the ingredients: Cook the rice: Wash and dry the fresh produce. Peel and mince the garlic and In a medium pot, heat 2 teaspoons of olive oil on medium-high until ginger. Peel and small dice the onion. Pick the cilantro leaves off hot. Add the garlic; season with salt and pepper. Cook, stirring the stems; discard the stems. Quarter the lime.
[Show full text]
Spice Blends &Amp
[vc_row][vc_column][vc_column_text] Follow us on Facebook to keep up to date on our new creations and seasonal products! All of our blends are naturally gluten free and vegan friendly unless otherwise specified. Our products are not suitable in case of mustard allergy, due to the risk of cross- contamination. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text] ADOBO SEASONING – contains honey ANCHO HONEY CITRUS BLEND – contains honey APPLE PIE SPICE ASIAN SPICE BLEND – NO SALT BASQUE SEASONING BBQ SPICE BLEND BBQ SPICE BLEND , HICKORY FLAVOR BERBERE (ETHIOPIAN) SPICE BLEND BULGOGI SEASONING CAJUN BLACKENING SEASONING CANADIAN STEAK SEASONING CHAKALAKA SPICE CHERMOULA SEASONING CHILE-LIME SEASONING CHILE LIME ADOBO SEASONING CHILI & LEMON SUGAR CHILI POWDER, DARK CHILI POWDER, LIGHT CHILI SEASONING, ALAMO CHILI SEASONING, NO SALT CHINESE 5 SPICE POWDER – NO SALT CHIPOTLE BBQ SEASONING – contains honey CHIPOTLE CREOLE SPICE CHORIZO SPICE BLEND CINNAMON SUGAR CITRUS & GINGER SPICE BLEND COFFEE CHILE PEPPER RUB CUBAN MOJO – contains honey CURRY POWDER, GOAN – contains dairy & tree nuts CURRY POWDER, HOT (THAI, YELLOW) CURRY POWDER, INDONESIAN RENDANG CURRY POWDER, JAPANESE, YELLOW CURRY POWDER, KASHMIRI SAFFRON – NO SALT CURRY POWDER, MADRAS CURRY POWDER, RED THAI CURRY POWDER, ROGAN JOSH – NO SALT CURRY POWDER, SWEET, ORGANIC – NO SALT CURRY POWDER, VADOUVAN FRENCH MASALA CURRY POWDER, VINDALOO DUKKAH (DUQQA) – contains almonds & hazelnuts EVERYTHING BAGEL SEASONING FAJITA SPICE BLEND FRENCH MUSTARD & HERB
[Show full text]
Gryffon Ridge Orgcert3.Pdf
MOFGA CERTIFICATION SERVICES, LLC. ORGANIC PRODUCT VERIFICATION Richard Suydam MOFGA Certification Number: & Christine Suydam Gryffon Ridge Inc. dba Gryffon Ridge Spice 1208 Merchants List Amended On 6/4/2012 11:07:53 AM 107 Common Rd Dresden Mills, ME 04342 The following are certified organic products grown, produced or handled by this certified operation. We have certified them as organic to the USDA National Organic Program (NOP) Standards: Processed Products - Organic Herbs & Spices: Acacia Powder Angelica Root Acai Powder Angelica Root Powder Acerola Powder Angelica Root Powder Afghan Spice Blend Anise Seed Agrimony Anise Seed Agrimony Anise Seed Ajwain Seed Anise Seed Powder Alfalfa Leaf Anise Seed Powder Alfalfa Leaf Anise Star Pod Powder Alfalfa Leaf Powder Anise Star Pods Alfalfa Seed Anise, Star Whole Alflafa Powder Annatto Powder Allspice Ground Annatto Seed, Powder Allspice Powder Annatto Seed, Whole Allspice Powder Annatto Seed, Whole Allspice Whole Apple Pie Spice Allspice Whole Arjuna Powder Allspice Whole Arnica Flowers Whole Amla Powder Arrowroot Powder Amla, Whole Artichoke Leaf Ancho Chile Powder Artichoke Leaf Angelica Root Artichoke Powder Effective Through 5/16/2013 Page - 1 THIS PRODUCT VERIFICATION IS ISSUED BY MOFGA CERTIFICATION SERVICES, LLC. POB 170, UNITY, MAINE 04988 For more information call (207) 568-4142 or find us on the web at www.mofga.org. MOFGA CERTIFICATION SERVICES, LLC. ORGANIC PRODUCT VERIFICATION Richard Suydam MOFGA Certification Number: & Christine Suydam Gryffon Ridge Inc. dba Gryffon Ridge Spice 1208 Merchants List Amended On 6/4/2012 11:07:53 AM 107 Common Rd Dresden Mills, ME 04342 The following are certified organic products grown, produced or handled by this certified operation.
[Show full text]
The Jaipur Curry Cookbook
The Jaipur Curry Cookbook 232 recipes for our valued customers Table Of Contents Adriel's Chinese Curry Chicken 1 Curry Coleslaw 2 Fruited Tofu Curry Salad 3 Fruity Curry Chicken Salad 4 Northern Thai Curry with Chicken and Peanuts 5 Mixed Seafood Curry 6 Chicken with Curry Dill Sauce 7 Curry Carrot-Leek Soup 8 Curry Cheddar Scrambled Eggs 9 Curry Mango Chicken 10 Chicken Chicken Curry 11 Olive and Chicken Curry Crepes 12 Special Beef Rendang Curry 13 Curry-Strawberry Chicken 14 Lamb Madras Curry 15 Red Lentil Curry 16 Cinnamon-Curry Tuna Salad 17 Devil Curry 18 Quorn „ and Chickpea Curry 19 North Indian Nepali Curry Dumplings 20 Coconut Curry Tofu 21 Spinach Chick Pea Curry 22 Tomato Curry Chicken 23 Chicken Curry Party Salad 24 Coconut Curry Pumpkin Soup 25 Four Seasons Chicken Curry 26 Vietnamese Lemon Grass Chicken Curry 27 Authentic Bangladeshi Beef Curry 28 Slow Cooker Marmalade Curry Chicken 29 Thai Green Curry Prawns 30 Slow-Cooker Pork and Apple Curry 31 Prawns Curry 32 Curry Chicken Salad 33 Mad's Peach-Curry Soup 34 Easy Chickpea Curry 35 Table Of Contents Vegetarian Bean Curry 36 Vegetarian Chickpea Curry with Turnips 37 Spinach-And-Berries Salad With Non-Fat Curry Dressing 38 Spicy Dry Fried Curry Chicken 39 Rajma (Kidney Bean Curry) 40 Sweet Lamb Curry 41 Spinach Salad with Curry Vinaigrette 42 Curry Meat Loaf 43 German Currywurst 44 Rob's Lamb Curry Pie 45 Thai Shrimp Curry 46 Chicken Coconut Curry 47 Chicken Chutney Sandwiches with Curry 48 Chickpea Curry 49 Butter Chickpea Curry 50 Fragrant Chicken Curry 51 Delightful
[Show full text]
Mix Your Own SPICES
Revelations mix your own SPICES www.svRevelations.com Achaar Ka Masala Yield: 1 cup Masala, a ground spice mixture is perhaps the most common and the easiest way of using 1 tablespoon red chilly powder whole spices. It takes a little effort to combine spices at home and make a spice blend. In the multitude of spice mix, Achaar Ka Masala stands out for its bright color. 1 tablespoon turmeric powder 3 tablespoons mustard seeds (sarson) 1 tablespoon fennel seeds (saunf) In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl. Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting. 1 tablespoon fenugreek seeds (methi dana) Transfer to the same bowl as mustard seeds. 1 tablespoon carom seeds (ajwain) Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one. 2 teaspoons nigella seeds (kalonji) Add the roasted spices in a blender and grind to a coarse powder. Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. 1 tablespoon salt (or to taste) Stir to combine. Store the Achaar Masala in a clean, dry airtight jar at room temperature. Make sure to use dry spoon to scoop out the masala. Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions. Adobo Seasoning Yield: 7 tablespoons Prep Time: 10 minutes 2 tablespoons salt This seasoning is used often in Mexican and Filipino dishes. 1 tablespoon paprika 2 teaspoons ground black pepper In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic 1 1/2 teaspoons onion powder powder, and chili powder.
[Show full text]