Chicken Beef Pork Seafood Veggie Desserts
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Try These Olive Oil & Balsamic Vinegar Combinations
Try these Olive Oil & Balsamic Vinegar Combinations Olive Oil + Balsamic (Swirl to mix) Lemon + Honey - Ginger , Oregano or Raspberry Lemon + Comice Pear, Lavender or Passion Fruit Baklouti Green Chili + Grapefruit, Peach or Honey Ginger Lemon + Cascadian Wild Raspberry or Cranberry-Pear Baklouti Green Chili + Pineapple or Pomegranate-Quince Milanese Gremolata + Grapefruit or Neapolitan Herb Basil + Strawberry, Comice Pear or Black Mission Fig Milanese Gremolata + Lemongrass-Mint or Oregano Basil + Blackberry-Ginger, Vanilla, Lavender or Blueberry Milanese Gremolata + Sicilian Lemon or Black Mission Fig Blood Orange + Cinnamon-Pear or Dark Chocolate Wild Mushroom/Sage + Sicilian Lemon or Blenheim Apricot Blood Orange + Espresso, Maple, Blueberry or Tangerine Wild Mushroom/Sage + Cranberry-Pear or Black Cherry Blood Orange + Lavender, Peach or Black Mission Fig Persian Lime + Blackberry-Ginger or Cinnamon-Pear Butter + Maple, Lemon, Coconut or Dark Chocolate Persian Lime + Honey-Ginger, Key Lime, Lavender or Vanilla Cayenne Chili + Mango, Peach or Cara-Cara Orange/Vanilla Persian Lime + Red Apple, Coconut or Gravenstein Apple Cayenne Chili + Coconut, Cascadian Wild Rasp. or Pineapple Rosemary + Sicilian Lemon, Comice Pear or Pomegranate Chaabani Chili + Neapolitan Herb or Sicilian Lemon Rosemary + Neapolitan Herb, Cranberry-Pear or Blenheim Apricot Chaabani Chili + Comice Pear or Gravenstein Apple Rosemary + Blackberry-Ginger, Mango or Black Cherry Chipotle + Dark Chocolate, Jalapeño or Strawberry Rosemary + Cascadian Wild Raspberry Chipotle -
View Our Product List
The Better Choice BCFoods offers a wide range of high quality, affordable, natural food products to our customers around the globe. Vegetables Our global network of production and distribution centers allows us to deliver high quality products at the most competitive prices throughout the year. • Sustainable product • Available in various cuts • Clean label and sizes • Optimum quality Garlic & Onion Staples in all types of cuisine, BCFoods offers many types of onion and garlic from our global network. • Sustainably grown • Available in various cuts • Clean label and sizes • Optimum quality Citrus Peel Upcycled from citrus used for juicing, this is a sustainable option for teas, beers, spice blends, and food flavoring. • Sustainable product • Available in various cuts • Optimum quality and sizes • Clean label Herbs & Spices Add flavor without the sodium. We recently expanded our herbs and spices offerings. • Optimum quality • Available in various grinds • Clean label and cut sizes Custom Blends We can produce pre-blends or your entire formulation, ready to use in your desired packaging. BCFoods standardizes your formula to ensure 100% accuracy every time. • Optimum quality • Manage one SKU instead • Clean label of many • Standardization • We hold and manage your • Large or small scale runs inventory Fruits Great options for healthy snacking and natural low sugar foods. • Optimum quality • Available in various cuts • Clean label and sizes Contact BCFoods 1330 North Dutton Ave. Suite 100 | Santa Rosa, CA 95401 +1.707.547.1776| [email protected] -
Alchemy V Gf
SMOOTHIE BOWLS ALCHEMY V GF café SANDWICHES SALAD blueberry almond butter 10 V GF sub gluten free bread +2 acai, blueberries, banana, almond butter, almond milk topped with kale caesar 11 banana, coconut, granola, goji V bahn mi 9.5 baby kale, carrots, toasted berries mushroom walnut pate, carrot chickpeas, cashew caesar, cashew cilantro slaw, sriracha aioli, parm, hazelnuts › add smoked microgreens, farm bread salmon +5, avocado +1.5 VG egg sandwich 8.5 egg soufflé, havarti, zesty cashew cherry cheezcake 10 cream, arugula, focaccia › add acai, cherries, vanilla cashew cream, avocado +1.5, smoked salmon +5 almond milk, topped with granola, BEVERAGES almond butter, cranberry pecan V GF turkey bacon caesar 11.5 no-bake turkey, bacon, baby kale, carrot, cashew caesar dressing, ciabatta cold brew 3.5 iced oat smoked salmon club 11 smoked salmon, arugula, tomato, milk latte 5 chunky monkey 10 cucumber, red onion, carrot, lemon acai, banana, peanut butter, cacao, caper mayo, whole wheat tahini vietnamese 6 maple, almond milk, topped with cold brew, tahini, coconut milk peanut butter cacao no-bake, coconut, cacao nibs › add fresh V basil portobello 9.5 strawberries +1 roasted portobello, herbed cashew iced london fog 6 cream, arugula, roasted red pepper, earl grey, oat milk, blackberry jam red onion, ciabatta hot tea 3 jalapeño turkey 10 turkey, black bean spread, pepper superfood lattes 5 rainbow cookie monster 10 jack cheese, micro greens, tomato, choose hot (hemp milk) or banana, cashew butter, vanilla vegan farm bread iced (almond milk) -
Periodic Table of Herbs 'N Spices
Periodic Table of Herbs 'N Spices 11HH 1 H 2 HeHe Element Proton Element Symbol Number Chaste Tree Chile (Vitex agnus-castus) (Capsicum frutescens et al.) Hemptree, Agnus Cayenne pepper, Chili castus, Abraham's balm 118Uuo Red pepper 33LiLi 44 Be 5 B B 66 C 7 N 7N 88O O 99 F 1010 Ne Ne Picture Bear’s Garlic Boldo leaves Ceylon Cinnamon Oregano Lime (Allium ursinum) (Peumus boldus) (Cinnamomum zeylanicum) Nutmeg Origanum vulgare Fenugreek Lemon (Citrus aurantifolia) Ramson, Wild garlic Boldina, Baldina Sri Lanka cinnamon (Myristica fragrans) Oregan, Wild marjoram (Trigonella foenum-graecum) (Citrus limon) 11 Na Na 1212 Mg Mg 1313 Al Al 1414 Si Si 1515 P P 16 S S 1717 Cl Cl 1818 Ar Ar Common Name Scientific Name Nasturtium Alternate name(s) Allspice Sichuan Pepper et al. Grains of Paradise (Tropaeolum majus) (Pimenta dioica) (Zanthoxylum spp.) Perilla (Aframomum melegueta) Common nasturtium, Jamaica pepper, Myrtle Anise pepper, Chinese (Perilla frutescens) Guinea grains, Garden nasturtium, Mugwort pepper, Pimento, pepper, Japanese Beefsteak plant, Chinese Savory Cloves Melegueta pepper, Indian cress, Nasturtium (Artemisia vulgaris) Newspice pepper, et al. Basil, Wild sesame (Satureja hortensis) (Syzygium aromaticum) Alligator pepper 1919 K K 20 Ca Ca 2121 Sc Sc 2222 Ti Ti 23 V V 24 Cr Cr 2525 Mn Mn 2626 Fe Fe 2727 Co Co 2828 Ni Ni 29 Cu Cu 3030 Zn Zn 31 Ga Ga 3232 Ge Ge 3333As As 34 Se Se 3535 Br Br 36 Kr Kr Cassia Paprika Caraway (Cinnamomum cassia) Asafetida Coriander Nigella Cumin Gale Borage Kaffir Lime (Capsicum annuum) (Carum carvi) -
A Review of the Literature
Pharmacogn J. 2019; 11(6)Suppl:1511-1525 A Multifaceted Journal in the field of Natural Products and Pharmacognosy Original Article www.phcogj.com Phytochemical and Pharmacological Support for the Traditional Uses of Zingiberacea Species in Suriname - A Review of the Literature Dennis RA Mans*, Meryll Djotaroeno, Priscilla Friperson, Jennifer Pawirodihardjo ABSTRACT The Zingiberacea or ginger family is a family of flowering plants comprising roughly 1,600 species of aromatic perennial herbs with creeping horizontal or tuberous rhizomes divided into about 50 genera. The Zingiberaceae are distributed throughout tropical Africa, Asia, and the Americas. Many members are economically important as spices, ornamentals, cosmetics, Dennis RA Mans*, Meryll traditional medicines, and/or ingredients of religious rituals. One of the most prominent Djotaroeno, Priscilla Friperson, characteristics of this plant family is the presence of essential oils in particularly the rhizomes Jennifer Pawirodihardjo but in some cases also the leaves and other parts of the plant. The essential oils are in general Department of Pharmacology, Faculty of made up of a variety of, among others, terpenoid and phenolic compounds with important Medical Sciences, Anton de Kom University of biological activities. The Republic of Suriname (South America) is well-known for its ethnic and Suriname, Paramaribo, SURINAME. cultural diversity as well as its extensive ethnopharmacological knowledge and unique plant Correspondence biodiversity. This paper first presents some general information on the Zingiberacea family, subsequently provides some background about Suriname and the Zingiberacea species in the Dennis RA Mans country, then extensively addresses the traditional uses of one representative of the seven Department of Pharmacology, Faculty of Medical Sciences, Anton de Kom genera in the country and provides the phytochemical and pharmacological support for these University of Suriname, Kernkampweg 6, uses, and concludes with a critical appraisal of the medicinal values of these plants. -
Appetizers (Vegetarian)
APPETIZERS (HOT) Minced Duck in Lettuce Petals - Minced roast duck with water chestnuts, celery, Kalamata olives and black mushrooms served on chilled lettuce leaves with house-made plum sauce $13 Nanking Spring Rolls - Delicate and crispy petite spring rolls stuffed with julienne of fish, sprouts, and chives served with sweet & sour sauce and hot mustard $9 “Yiubao” Prawns - Crackling prawns (shelled or traditional), wok-tossed with ginger, scallions and Shaoxing rice wine $15 Yangtze River Lite Fry - Tender white fish lightly wrapped in river grass batter fried to golden crispness served with ginger aioli, black vinegar and Sichuan pepper-salt $16 Sweeten-Glazed Short Ribs - Tender pork riblets wok-glazed in a tangy Chiangkiang sauce with sprinkle of sesame seeds and lemon zest $15 Pork & Shrimp Potstickers – Mom’s recipe! Plump and juicy, served with chili-vinegar $9 Dumplings in Chili Broth - Wonton style pork and ginger dumplings bathed in a Sichuan chili- wine broth $10 Chili-Encrusted Fried Calamari - Tender scored squid lightly fried with chilis and peppers, spicy plum sauce $9 Shrimp & Chestnut Custard Rolls - Crispy shrimp rolls served with five-spice, “Fleur de Sel” and hot Chinese mustard in a chilled lettuce cup $16 Seafood Custard with Osetra Caviar - Custard of crab, seasoned conpoy scallops, and lobster essence steamed in an eggshell with a dollop of Osetra caviar $20 PER PERSON APPETIZERS (COLD) Five Temple Chicken Salad - Grilled chicken breast tossed with julienne of greens, rice noodles in a ginger sesame dressing $12 “Thousand Year Old” Egg with Roasted Peppers - Traditional ‘aged’ eggs with silken tofu, roasted peppers and sprinkle of pickles $8 Eel Crisp & Celery Sticks - Thin crispy glazed eel threads tossed with shaved celery with shredded pickled ginger shards $10 “Caviar” Service” - Chilled 1 oz. -
Basil Recipes
Selected Recipes with Basil Basil Cinnamon Ice Cream 1 cup of fresh cinnamon basil 1 cup whole milk, well chilled ¾ cup granulated sugar 2 cups heavy cream, well chilled 1 – 2 teaspoons pure vanilla extract Heat the milk and pour over 1 cup of fresh cinnamon basil. Cover with plastic wrap and steep for 1 hour. Strain out herbs and chill. In a medium bowl, whisk together the milk and sugar until sugar is dissolved. Stir in the heavy cream and vanilla to taste. Turn on the machine and pour in the mixture, through the ingredient spout. Let this mix until thickened, about 25 – 30 minutes. Makes 6-8 ½ cup servings. Note: If you don’t have cinnamon basil, use 1 cup fresh sweet basil + 1 cinnamon stick. by Billi Parus, HSA Tidewater Unit Member Basil Lime Ice 1 cup sugar 2 teaspoons freshly grated lime zest 1/3 cup fresh lime juice 2 1/2 cups boiling water 1 cup low-fat plain yogurt 7 basil leaves Combine sugar, lime zest and lime juice in a heatproof bowl. Add 4 whole basil leaves. Using the back of a large spoon, bruise the basil leaves against the bottom or side of the bowl. Add boiling water and stir until the sugar has dissolved. Cover and let steep for 15 minutes. Discard basil leaves. Cover and refrigerate until chilled, about 1 hour or overnight. Slice remaining basil leaves in very thin strips. Add basil and yogurt to the lime mixture and whisk until smooth. Pour into an ice cream maker and freeze according to manufacturer's directions. -
Herbs, Spices and Essential Oils
Printed in Austria V.05-91153—March 2006—300 Herbs, spices and essential oils Post-harvest operations in developing countries UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria Telephone: (+43-1) 26026-0, Fax: (+43-1) 26926-69 UNITED NATIONS FOOD AND AGRICULTURE E-mail: [email protected], Internet: http://www.unido.org INDUSTRIAL DEVELOPMENT ORGANIZATION OF THE ORGANIZATION UNITED NATIONS © UNIDO and FAO 2005 — First published 2005 All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to: - the Director, Agro-Industries and Sectoral Support Branch, UNIDO, Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria or by e-mail to [email protected] - the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected] The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the United Nations Industrial Development Organization or of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans. -
Characterization and Evaluation of TRPV1 and TRPM8 Antagonists As Potential Therapeutic Tools for Treating Pain
Characterization and evaluation of TRPV1 and TRPM8 antagonists as potential therapeutic tools for treating pain Roberto de la Torre Martínez Doctoral thesis Supervisor: Antonio Ferrer Montiel Supervisor: Asia Fernández Carvajal ELCHE 2016 Instituto de Biología Molecular y Celular Universidad Miguel Hernandez Dr. Antonio Ferrer Montiel, Catedrático de Bioquímica y Biología Molecular y Director del Instituto de Biología Molecular y Celular de la Universidad Miguel Hernández de Elche DAN SU CONFORMIDAD a la lectura de la tesis doctoral titulada: “Characterization and evaluation of TRPV1 and TRPM8 antagonists as potential therapeutic tools for treating pain” presentada por D. Roberto de la Torre Martínez. Elche, Junio 2016 Fdo: Dr. Antonio Ferrer Montiel Dr. Antonio Ferrer Montiel, Catedrático de Bioquímica y Biología Molecular y Director del Instituto de Biología Molecular y Celular de la Universidad Miguel Hernández de Elche, y la Dra. Asia Fernández Carvajal, Profesora Titular de Bioquímica y Biología Molecular de la Universidad Miguel Hernández de Elche, CERTIFICAN que el trabajo de investigación que lleva por título “Characterization and evaluation of TRPV1 and TRPM8 antagonists as potential therapeutic tools for treating pain”, presentado por D. Roberto de la Torre Martínez para optar al grado de Doctor, ha sido realizado bajo su dirección en el Instituto de Biología Molecular y Celular de la Universidad Miguel Hernández de Elche. Considerando que la presente tesis se halla concluida, AUTORIZAN su presentación para que pueda ser juzgada por el tribunal correspondiente. Y para que así conste a los efectos oportunos, se expide el presente escrito. Elche, Junio 2016 Fdo: Dr. Antonio Ferrer Montiel Fdo: Dra. Asia Fernández Carvajal El presente trabajo ha sido realizado en el Instituto de Biología Molecular y Celular (IBMC), de la Universidad Miguel Hernández de Elche. -
The Spice List
THE SPICE LIST brought to you by THE FOOD BASKET THE SPICE LIST pices are a major part of what we do every day at THE FOOD BASKET. Our food is renowned for its flavour – and our specially selected range of spices are the source Sof that flavour. From intense, fiery and pungent to sweet, fruity and floral, to earthy, woody and nutty, and the equally essential sulfury, bitter and sour – we believe we have sourced a unique mix of flavours so that every dish we create has a unique signature. THE SPICE LIST shares all our secrets with you. All our spices are of the highest grade, chosen to bring you a spectrum of aromas covering the widest taste range and the subtlest of tones. Our blends are created from those same high grade spices, combined with herbs, nuts and seaweeds from the best sources we could find. THE FOOD BASKET was inspired by a trip to India by our founder 22 years ago, which you can read about in this booklet. Experience your own round the world taste trip by dropping into our kitchen shop in Barnes, where you can sample some of our delicious recipes. Maybe you will be inspired to try something new for dinner with family and friends tonight… You can also pick up a complimentary sample blend of spices from our kitchen shop – choose from any of those in this list. with warm aromas from THE FOOD BASKET THE SPICE LIST HOT Our range of hot and pungent spices and chilli powders provides a spectrum of intense and fiery flavours to provide a distinct searing signature to every recipe… Bhut Jolokia Kampot Cascabel Korean Chilli Cayenne Malabar Black De Arbol Mustard Seed Galangal Hungarian Paprika Ginger Red Savina Gochugaru Sarawak White Green Serrano Smoked Red Serrano Habanero Tien Tsin Horseradish Urfa Biber Jalapeno Wasabi ALL OUR Spices are of the highest grade, chosen to bring you the widest range of aromas and subtlest of tones. -
Bread Assortment, Marinated Olives with Citrus Fruits, Oregano and Extra Virgin Olive Oil, Goat Butter and Chef's Pâté 4,50 €
Couvert Bread assortment, marinated Olives with citrus fruits, oregano and extra virgin olive oil, goat butter and Chef's pâté 4,50 € Appetizers Hunting Alheira sausage, turnip greens, olive oil, garlic and quail eggs Hunting Alheira sausage, with turnip greens, sautéed in olive oil, garlic and quail eggs 10,00 € Calf Loin Tartare, pickles, egg, arugula and oregano Chopped calf loin, purple onion, pickles, parsley, mustard, egg yolk, arugula and Alentejo toasted bread 18,00 € Scallops, cauliflower, orange and lemon Scallops in walnut butter, sichuan pepper, cauliflower purée and citrus zest 18,00 € Pasta and vegetarian Tagliatelle, black olives, pesto and mushrooms Sautéed tagliatelle with black olives, pesto and mushrooms 15,00 € Fresh vegetables, coconut, thai curry rice and coriander Mixed vegetables with coconut milk, thai green curry rice, and coriander sprouts 15,00 € Fish Codfish, olive oil, oranges, potatoes, vegetables and greens Confit codfish loin in orange oil, vegetable puff pastry and cabbage sprouts 20,00 € Bream, purple potatoes, mushrooms and asparagus Pan-seared sea bream, purple potatoes cream, sautéed mushrooms and green asparagus 24,00 € Sea bass, rice, shrimp and coriander Oven-baked sea bass fillet, with shrimp rice, flavored with coriander 20,00 € Codfish, vegetables and Nisa cheese Codfish lasagna au gratin, with vegetables and Nisa cheese 18,00 € Octopus, sweet potatoes, sprouts, coriander Octopus tentacles sautéed in olive oil, garlic and coriander, and mashed sweet potatoes on a bed of greens 22,00 € Meat Pork