Email Retail Sell Sheet

Total Page:16

File Type:pdf, Size:1020Kb

Email Retail Sell Sheet If you have the sandwich... we have the sauce! O R I G I N Stock up now and increase your profits as H E A T L customers with America’s best SINCE 1986 D selling deli condiments. Choose from our Y E L N A full-line of delicious, distinctive condiments. I P C O N O M Your customers will find great taste and D I M E N T C superior quality in every bottle. Conroy Foods, Inc. 100 Chapel Harbor Dr., Suite 2 • Pittsburgh, PA 15238 • Toll Free: 1-800-317-8316 • Fax: 412-781-1409 [email protected] • ConroyFoods.com The perfect complement for every Deli Department Beano’s Original Bold & Tangy Southwest Jalapeño Mustard Submarine Dressing Deli Mustard Sandwich Sauce Beano’s Jalapeño Mustard is This is the original family Fresh ground horseradish is Turn all of your sandwiches the ideal marriage of #1 recipe. 100% pure soybean oil and added to a whole grain base and into a fiesta with Beano’s Authentic grade mustard seeds blended into a real red wine vinegar are combined stone ground to create the perfect Southwest Sandwich Sauce. This creamy yellow mustard and infused with the freshest Italian spices balance of flavor. One of the most thick, creamy sauce is infused with with spicy jalapeño peppers. This available. We have incorporated popular specialty mustards, this peppers, paprika and southwest mustard will add a lively zip to all of your favorite sandwich shop taste old-fashioned, grainy blend is great seasoning. The perfect condiment for your sandwich creations. It’s great on with a traditional style submarine on club sandwiches, kielbasa, soft wraps, sandwiches, quesadillas and hamburgers, hot dogs and soft dressing. Beano’s Original pretzels and hot dogs. fajitas. Great on grilled chicken and pretzels, and is the perfect comple- Submarine Dressing was designed UPC# 97342-00007 steak sandwiches or used as a ment to any cheese tray or appetizer to stay on top of your sub, not soak dipping sauce for onion rings and platter. UPC# 97342-00146 your bun.UPC# 97342-00004 Cranberry Honey Mustard jalapeño poppers. UPC# 97342-00062 Stone ground mustard is Peach Habanera Sauce Balsamic Sub Dressing combined with cranberries Wasabi Sandwich Sauce Who would have thought and clover honey to create a smooth that peaches and habanera Take your subs to the next and zesty condiment. Perfect on Add the heat of the Far East level with Beano’s Subma- to all of your favorite peppers would be a match turkey or chicken sandwiches. It also made in sandwich heaven? The slight rine Dressing made with balsamic makes a wonderful glaze for pork sandwiches with Beano’s Wasabi Sandwich Beano’s Wasabi Sandwich sweetness of peaches combined with vinegar. The dark rich flavor of roast, chicken and ham. Sauce is made with real grated the smoky sneaky heat of habanero balsamic vinegar will add a distinc- UPC# 97342-00138 tive flavor to all of your sandwiches. Japanese wasabi infused into a rich peppers will add a distinctive flavor Perfect for salads, bread dipping and creamy base that creates a one to your favorite cold or grilled sandwiches. Blend into cream cheese and marinades. UPC# 97342-00096 Honey Mustard of a kind authentic Japanese wasabi to create an incredible bagel or Smooth 100% real clover sandwich sauce. Great on crab cakes, cracker spread. UPC# 97342-00143 honey, pure cane sugar, roast beef or turkey club sandwiches. Olive Oil Sub Dressing zesty brown mustard and select It also makes a great dipping sauce Take your subs to the next spices are blended to the perfect for sushi, grilled seafood and chicken level with Beano’s specially balance of taste and texture to wings. UPC# 97342-00075 formulated Blended Olive Oil create a one of a kind, hand-crafted Pineapple Honey Mustard Submarine Dressing. The enhanced honey mustard. Very versatile, Now you can enjoy the flavor makes it a cost-effective squeeze it onto chicken wings, flavor of the holidays year substitute for pure olive oil - perfect chicken tenders, egg rolls, spring Sweet Chili Pepper Sauce round. This perfect for salads, bread dipping and rolls, crudites, cheese, pepperoni, This Oriental style deli sauce combination of pineapple and honey marinades. UPC# 97342-00141 wheat crackers and soft pretzels. has a sneaky heat that ads a mustard will add a special touch to Complements chicken, fish, ham, unique, sweet, zesty flavor that will your ham, turkey or chicken pork chops and other fine meat be sure to enhance your gourmet sandwiches. It can also be used as a dishes. It is also great on a wide sandwiches. Perfect for dipping egg glaze or a pretzel dip. “When Buffaloes Fly” variety of sandwiches, sliced and/or rolls. UPC# 97342-00103 UPC# 97342-00144 Chicken Wing Sauce grilled turkey or chicken, roast beef This unique name matches its unique and ham. UPC# 97342-00024 and robust flavor. It is a zesty blend Sriracha of cayenne peppers and spices. Roasted Chipotle Sauce Sandwich Sauce Great for making traditional style Buffalo This flavorful, smoky sauce Here’s the spicy, umami Buffalo wings. UPC# 97342-00010 Sandwich Sauce is made with jalapeño flavor you’ve been looking peppers that are roasted to the peak for! Our creamy Sriracha Sandwich Thick and zesty! Its of perfection and blended to create a thickness and extra cling make it Sauce is the perfect combination of rich, thick, south of the border red jalapeño peppers, garlic and Heavenly perfect for sandwiches, burgers, sandwich sauce. Try it with enchiladas wraps, quesadillas, fajitas, or as a spice. Try it on fish tacos, chicken Horseradish Sauce and crunchy tacos. UPC# 97342-00108 dipping sauce. Now you can enjoy sandwiches, wraps, or crab cakes! It Fresh ground horseradish the authentic flavor of Buffalo wings can also be used as a dip for french and the perfect blend of spices are on any style sandwich you choose. fries, onion rings and chicken added to a creamy dressing base to This sauce has the same great taste tenders. UPC# 97342-00156 create this zesty sandwich spread as our wing sauce, but thicker. It is so that is full of flavor. It is an excellent thick it won’t run off sandwiches or addition to marinades, salad soak the bread. UPC# 97342-00125 dressings and dips. UPC# 97342-00009 O R I G I N H E A T L All American SINCE 1986 D Sandwich Spread Y E L N This classic recipe was born A I P in the 1950’s when hamburgers C O N O M were gaining popularity. In addition Customizable D I M E N T C to putting it on hamburgers, Ameri- Shipper cans began spreading this rich Holds 48 Floor Display creamy base with relish and pimen- bottles Holds 96 tos on subs, reubens, club bottles sandwiches and adding it to potato, macaroni and pasta salads. It is truly Conroy Foods, Inc. an All American spread. UPC# 100 Chapel Harbor Dr., Suite 2 97342-00021 Pittsburgh, PA 15238 Toll Free: 1-800-317-8316 Fax: 412-781-1409 [email protected] ConroyFoods.com 12 Pack Display Counter Top Rack Holds 48 bottles Holds 12 bottles, all cases are shipped with a display..
Recommended publications
  • Westland 33 SEEDS Westland SEEDS
    westland 33 SEEDS westland SEEDS CATALOGO 2016 westland westland SEEDS SEEDS westland SEEDS WESTLAND SEEDS CATALOGUE 2016 3 HoofdstukroodChapter Tipo Página Welcome to Westland Seeds World of Peppers Blocky, sweet blocky red 5 blocky green (>red) – non-heated 6 blocky yellow 8 Taste, quality, continuous growing, breeding, from and for you as a grower. As the blocky orange 9 first and only fully specialized pepper breeder in the world, we offer you all kinds, blocky different colours 11 midi block 12 types, sizes and flavors. Pure quality, bred with decades of experience and passion baby block 13 for peppers. cherry sweet 14 pumpkin / tomato pepper 15 This catalogue gives you a glimpse into our international pepper kitchen. A kitchen Conical, sweet full of colourful, all-round and tasty ingredients to grow an above average pepper sweet point 17 crop. super snack 18 snack 19 Peppers, hot Our breeding is geared to the values of you as a grower as well as for market chili pepper 23 demand, with special attention for people and the environment. This allows us habanero / adjuma type 24 to regulate the production, so you have the opportunity to grow an exclusive naga jolokia 25 high-quality variety which is distinctive in form and taste, on a certain scale for a scotch bonnet 26 specific customer. jalapeño 27 fresno 28 Peppers are our life. A life we love to share with you. other hot peppers 29 new pepper varieties 30 Yours sincerely, Team Westland Seeds 5 Blocky rojo WLS 3110 Sweet NEW NEW NEW Blocky red 8108 0070 3110 4000 4111 blocky Shape
    [Show full text]
  • Redalyc.Accumulation and Long-Term Behavior of Radiocaesium in Tropical
    Brazilian Journal of Physics ISSN: 0103-9733 [email protected] Sociedade Brasileira de Física Brasil Carvalho, C.; Mosquera, B.; Anjos, R. M.; Sanches, N.; Bastos, J.; Macario, K.; Veiga, R. Accumulation and long-term behavior of radiocaesium in tropical plants Brazilian Journal of Physics, vol. 36, núm. 4b, diciembre, 2006, pp. 1345-1348 Sociedade Brasileira de Física Sâo Paulo, Brasil Available in: http://www.redalyc.org/articulo.oa?id=46413543002 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Brazilian Journal of Physics, vol. 36, no. 4B, December, 2006 1345 Accumulation and Long-Term Behavior of Radiocaesium in Tropical Plants C. Carvalho, B. Mosquera, R. M. Anjos, N. Sanches, J. Bastos, K. Macario, and R. Veiga Instituto de F´ısica, Universidade Federal Fluminense, Av. Gal Milton Tavares de Souza s/n, Gragoata,´ Niteroi,´ RJ, Brazil, CEP 24210-346 Received on 18 March, 2006 The accumulation and distribution of 40K and 137Cs in tropical plant species were studied through measure- ments of gamma-ray spectra from mango, avocado, guava, pomegranate, chili pepper, papaya and manioc trees. Our goal was to infer their differences in the uptake and translocation of ions to the aboveground plant parts and to establish the suitability of using radiocaesium as a tracer for the plant uptake of nutrients such as K+. Keywords: 137Cs and 40K distributions; Tropical trees I. INTRODUCTION details of sample preparation and analysis can be obtained in references [1-4].
    [Show full text]
  • W W W . B a N G K O K G a R D E N - N J
    201-487-2620 201-487-2620 SOUP C2. GANG KEOW WAN (Green Curry) Bamboo shoot, green pea, red bell pepper, fresh basil leave cooked in coconut milk, BANGKOK GARDEN THAI RESTAURANT S1. TOM YUM GOONG or GAI Small $4.50 Large $12.95 The savory traditional chicken broth with your choice of shrimp or chicken, prepared green curry paste and your choice of meat or seafood. 261 MAIN St., HACKENSACK, NJ 07601 C3. MASSAMON with chili, lemon grass, kaffir-lime leave, fresh sliced mushroom & fresh lime juice. W W W . B A N G K O K G A R D E N - N J . C O M S2. TOM KAH GAI Small $4.50 Large $12.95 Massamon curry paste cooked in coconut milk with potato, onion, peanut, avocado and your choice of meat or seafood. The most famous aromatic herb soup: chicken breast with coconut milk, kaffir-lime C4. PA-NANG APPETIZER leave, galanga, and fresh lime juice. (Can be served vegetarian and spicy) S3. THAI WONTON SOUP Small $4.50 Large $12.95 Pa-nang curry paste cooked with coconut milk and red bell pepper and your choice of A1. THAI SATAE $6.95 Ground breast of chicken wrapped in wonton skin with boiled sliced chicken breast meat or seafood. Choice of sliced top round beef or breast of chicken marinated in coconut milk with a in home style chicken broth. C5. PAD PRIG KING hint of curry, skewered and grilled served with peanut sauce and cucumber salad. S4. BANGKOK DUCK SOUP Small $4.50 Large $12.95 Prig King paste stir-fried with green bean and your choice of meat or seafood.
    [Show full text]
  • Speech Outline Full Speech Video: Speaking to Inform “The Hidden World of Chili Peppers”
    Speech Outline Full Speech Video: Speaking to Inform “The Hidden World of Chili Peppers” Introduction I. Imagine your mouth burning like wildfire, your eyes squirting out uncontrollable tears, and your face red and sweating profusely. A. Are you sick? B. No—you just took a bite of a screaming hot chili pepper. II. My own desire for spicy meals led me to investigate why I get red in the face and salivate at the mere thought of eating a spicy chili. III. I have discovered that there is a lot more to chili peppers than I had ever imagined. IV. Today I would like to share with you what I have learned about the history of chili peppers, why they can be so spicy, what to do when you consume a too- hot pepper, and some of the ways peppers are used other than in food. Body I. Chili peppers have a long and fascinating history. A. The scientific name of the chili pepper is Capsicum, and it is different from black pepper, whose scientific name is Piper nigrum. B. Black pepper was first cultivated in Asia and was prized in the West as early as the time of the Roman Empire. C. Chili peppers originated in South America more than 5,000 years ago and spread to Central America, Mexico, and the Caribbean. D. Chili peppers did not become known to the rest of the world until after Columbus came to the Western hemisphere in the 1490s. 1. As stated in The Cambridge World History of Food, within fifty years after Columbus returned to Spain with sample plants, chili peppers were being grown in coastal areas from Africa to Asia.
    [Show full text]
  • Citizens United to Protect the Maurice River and Its Tributaries, Inc
    Citizens United to Protect the Maurice River and Its Tributaries, Inc. 1 Annual Chili Bowl Chili Recipes TABLE OF CONTENTS Finding Unusual Ingredients…………………………………………………………..3 Hot Artichoke Dip………………………………………………………………………….4 Bean Dip Recipe……………………………………………………………………………4 Corn Pudding………………………………………………………………………………..6 Parmesan Biscuits…………………………………………………………………………5 Buffalo Bill Chili…………………………………………………………………………….7 Caribbean Black Bean Chili……………………………………………………………..8 Ch-Ch-Ch-Chili……………………………………………………………………………..10 Dogbreath Chili…………………………………………………………………………….11 Giant Corn Chili…………………………………………………………………………….12 Ground Hog Chili…………………………………………………………………………..13 Oakwood Feed Store Chili……………..……………………………………………….15 Vegetarian Chili…………………………………………………………………………….16 Venison Stew………………………………………………………………………………..17 Venison Chili with Olives………………………………………………………………..18 Lemon Pound Cake………………………………………………………………………..19 Danish Puff…………………………………………………………………………………..19 Fudge Brownies…………………………………………………………………………….20 Our thanks to our contributors: Renee Brecht, Rob Feldman & Bill Grubb, Sue Fenili, Leslie Ficcaglia, Jane Morton Galetto, Laura Johnson, Barbara Ann Logan & Gene MacMurray, Suzy Merighi, Gerry Moore, Donna Pio, Janis & Stan Traas, and Donna Vertolli. 2 Finding Unusual Ingredients Buffalo meat (aka bison meat) is available at most supermarkets, in the meat section, usually near the beef. Chile pepper is often confused with chili powder. When a recipe refers to chile pepper, this means pure chile pepper. The most commonly used is the ancho pepper in its
    [Show full text]
  • AMEHOELA FOOD1 Copy
    BAR BITES ceviche TORTILLA CHIPS salade Met huisgemaakte salsa naar keuze With homemade salsa of your choice TROPICAL SPINACH SALAD Spinazie, granaatappel, feta, agave en framboos. NACHOS ZEEBAARS Spinach, pomegranate, feta, agave and raspberry Guacamole, kaas, bonen, pico de gallo Zeebaars, rivierkreeft, watermeloen, en cacao nibs Guacamole, cheese, beans, pico de gallo Seabass, crayfish, watermelon and cacao nibs JAMAICAN JERK CHICKENWINGS FILIPINO KINILAW Keuze uit: normaal spicy of next level Chuck Norris spicy. Can you Zeebaars, gember, knoflook, limoensap, azijn, rode ui en groene peper handle it? Seabass, ginger, garlic, lime, red onion, vinegar and green pepper Choice of: normal spicy or next level Chuck Norris spicy. Can you sides handle it? QUESADILLAS VEGETAL Guacamole, bonen, ui en mais TELO BAKKELJAUW Guacamole, beans, onion and corn taco’s Cassave friet met bakkeljauw-mayonaise Cassave fries with mayonnaise of salted codfish QUESADILLAS CHICKEN VALENTINAC Kip a la Valentina, guacamole, bonen, ui en mais VLEES Chicken a la Valentina, guacamole, beans, onion and corn Mexicaanse varkensstoof met achiote, safraan en sinaasappelsap Mexican pork stew with achiote, safron and orangejuice SAlsas PADDENSTOELEN DESSERTS Oesterzwam, kastanjechampignons, shiitake en avocado-crème Oyster mushroom, chestnut mushroom, shiitake and avocado cream GUACAMOLE Avocado dip met tomaat, rode ui, spaanse peper en koriander VIS Avocado dip with tomato, red onion, chili pepper and coriander Kibbeling van kabeljauw met wasabi-mayonaise, avocado-crème en
    [Show full text]
  • 2020 Hugo Feed Mill Pepper List Type Description
    2020 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Bubble Gum* Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 7 Pot Lave Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2020 Aji Amarillo Hot 4-5" long pepper. Deep yellow/orange. Fruity flavor with intense heat. Aji Perrana Hot Large Aji type orange pepper from Peru. Similar to an Aji Amarillo but smaller. Aji Chombo Hot Robust rounded red scorcher from Panama. Scotch bonnet type fruit w/ sweet flavor then BAM! Aji Cito Hot Awesome producer of beautiful torpedo shaped peppers. Peruvian pepper, with 100,000 SHU and a hint of citrus.
    [Show full text]
  • Epicentre Spice Guide
    SPICE The Epicentre Guidebook Edited by Barry Mortin © 2013, The Epicentre. All rights reserved Please Note: This ebook is by no means a complete encyclopedia of spices. Please refer to our website, theepicentre.com for more comprehensive information. Please register for updates, special offers and to win spices! Register at theepicentre.com SPICE The Epicentre Guidebook CONTENTS Ajwain .....................................................................1 Herbes de Provence.........................................43 Aleppo Pepper.....................................................2 Juniper..................................................................44 Allspice ...................................................................4 Kaffir Lime leaves..............................................46 Amchur...................................................................7 Lavender..............................................................48 Ancho Chile...........................................................8 Lemongrass .......................................................50 Anise .......................................................................9 Mace......................................................................51 Annatto................................................................11 Mint .......................................................................53 Basil .......................................................................13 Nigella ..................................................................55
    [Show full text]
  • Red Jalapeño Peppers, and Allow Its Substitution When an Organic Alternative Is Unavailable
    United States Department of Agriculture Agricultural Marketing Service | National Organic Program Document Cover Sheet https://www.ams.usda.gov/rules-regulations/organic/national-list/petitioned Document Type: ☒ National List Petition or Petition Update A petition is a request to amend the USDA National Organic Program’s National List of Allowed and Prohibited Substances (National List). Any person may submit a petition to have a substance evaluated by the National Organic Standards Board (7 CFR 205.607(a)). Guidelines for submitting a petition are available in the NOP Handbook as NOP 3011, National List Petition Guidelines. Petitions are posted for the public on the NOP website for Petitioned Substances. ☐ Technical Report A technical report is developed in response to a petition to amend the National List. Reports are also developed to assist in the review of substances that are already on the National List. Technical reports are completed by third-party contractors and are available to the public on the NOP website for Petitioned Substances. Contractor names and dates completed are available in the report. PETITION TO THE NATIONAL ORGANIC PROGRAM AND NATIONAL ORGANIC STANDRADS BOARD FOR RED JALAPEÑO POWDER PEPPERS TO BE ADDED TO THE NATIONAL LIST SECTION 205.606 Item A Mazazul Organics Organic and PVEG request that you amend the National List, Section 205.606, to include non-organic Red Jalapeño Peppers, and allow its substitution when an organic alternative is unavailable. Item B 1. Common Name: Red Jalapeño Chile Botanical/Latin Name: Capsic um annuum 2. Manufacturers’ Name, Address and Telephone PIVEG S, DE R.L. de C.V.
    [Show full text]
  • Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum Spp.) at Different Ripening Stages
    agronomy Article Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages Mercedes Vázquez-Espinosa 1 , Oreto Fayos 2 , Ana V. González-de-Peredo 1 , Estrella Espada-Bellido 1 , Marta Ferreiro-González 1 , Miguel Palma 1 , Ana Garcés-Claver 2 and Gerardo F. Barbero 1,* 1 Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain; [email protected] (M.V.-E.); [email protected] (A.V.G.-d.-P.); [email protected] (E.E.-B.); [email protected] (M.F.-G.); [email protected] (M.P.) 2 Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, Avda. Montañana 930, 50059 Zaragoza, Spain; [email protected] (O.F.); [email protected] (A.G.-C.) * Correspondence: [email protected]; Tel.: +34-956-016355; Fax: +34-956-016460 Received: 18 July 2020; Accepted: 3 September 2020; Published: 5 September 2020 Abstract: Interest in the consumption of the fruits of pepper (Capsicum spp.) is not only due to its organoleptic characteristics, but also due to its bioactive compounds content, which are reported to provide essential benefits to human health. However, the amount and diversity of these compounds in each fruit specimen depend on its genotype and on a number of environmental factors. This work describes the quantitative ultra-high-performance liquid chromatography coupled to photodiode-array (UHPLC-PDA) analysis of the capsinoids content in four varieties of pepper (‘Habanero’, ‘Habanero Roxo’, ‘Bode’, and ‘Malagueta’) grown until different development stages in a greenhouse under controlled conditions.
    [Show full text]
  • 0315 Ingredients Column
    [INGREDIENTS] by Karen Nachay Spicing Up Food Formulating cuisines continue to have a big impact on culinary applications and consumer packaged food and bever- age products. Using authentic ingredients and drawing inspiration from regional cuisines within larger geographical regions is reflected in menu options and consumer product goods. In addition to global cuisine influencing consumers’ preferences and product development, bold, unusual, or unexpected flavors and ingredients have an effect as well. Many consumers want something different from their food, and ingredi- ents like spices and herbs can give these consumers the taste sensa- tions like heat, sweet, umami, herbaceous, warm, smoke, and more, and allow them to experience the foods and flavors of cuisines from around the world right in their own dining rooms or at local restaurants. “Eating is always an experience for people,” says AnnMarie Kraszewski, Spices and herbs are o plane ticket? No problem. For developers, and home cooks con- food scientist at Wixon Inc., St. global ingredients used a trip around the world, look no tinue to use spices and herbs for Francis, Wis. (www.wixon.com), who for centuries in food further than your spice rack. these purposes, but they also incor- explains that the more complex the preparation. N © Krzysztof Slusarczyk/ There you will find cinnamon from porate these ingredients in flavor profiles are in a food product, iStock/Thinkstock Sri Lanka, Aleppo pepper from Syria, formulations and recipes to differen- the more the consumer will enjoy the saffron from Spain, and so much tiate products, add global or regional product. Product developers and more.
    [Show full text]
  • The Chili Pepper Americans Are Consuming More and More Chili Peppers Every Day. As Our Population Continues to Grow and Our Regi
    Center for Urban Agriculture and Gardening Education Muirkirk Research Farm....FOOD FROM THE FARMACY The Chili Pepper Americans are consuming more and more chili peppers every day. As our population continues to grow and our regional ethnic makeup rapidly changes, our exposure to—and love of—spicy food also grows. And where better to get that spice than from the chili pepper? Believe it or not, the tiny chili pepper is actually big business. In 2012, California, the largest chili pepper producing state, earned $85.9 million from their crop. In 2011, $87.2 million worth of peppers were exported, while $624.4 million were imported, according to the Foreign Agriculture Service. Did you know that chili peppers contain an impressive list of plant derived chemical compounds known to have disease preventative and health promotional properties? Chilies contain an alkaloid compound known as capsaicin, which gives strong spicy pungent character. Studies suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It is also found to reduce LDL cholesterol levels in obese individuals. Fresh chili peppers have amazingly high levels of vitamins and minerals. Just 100 grams provides (in percentage of recommended daily allowance): 240% of vitamin-C 39% of vitamin B-6 32% of vitamin A 13% of iron 14% of copper 7% of potassium 0% cholesterol Chilies contain minerals like potassium, manganese, iron and magnesium. Fresh chili peppers, red and green, are a rich source of vitamin-C, a potent, water-soluble antioxidant required for collagen synthesis in the body. Collagen is the main structural protein required for maintaining the integrity of blood vessels, skin, organs and bones.
    [Show full text]