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GREEN CUISINE HERBS & SPICES PRODUCT LIST 2019 Green Cuisine Food Products Ltd Tel: 01953 882 991 3 Threxton Way Fax: 01953 885 401 WATTON email: [email protected] Norfolk IP25 6NG UK web: www.greencuisine.co.uk Trade on-line shop: www.greencuisinedirect for GIFT RANGE see separate list PRODUCT LIST Herbs & Spices Green Cuisine 1. Value Box Range 2. Organic Value Box Range 3. Classic Jar Range 4. Organic Classic Jar Range 5. Popular Jar Range 6. Organic Popular Jar Range 7. Display Racks 8. Select Range 9. Value Bag Range VALUE BOX POPULAR JAR RACK BOX DISPLAY RACK CLASSIC JAR Top Cook 10. Catering Range in PET Bottles POPULAR JAR CATERING VALUE BAG 1) GREEN CUISINE –VALUE BOX RANGE g g g Ajwan Seed 50g Curry Thai – Green 35g Nutmeg Ground 20g Allspice Ground 40g Curry Thai – Red 35g Nutmeg Whole 20g Allspice Whole 40g Curry Leaves 5g Onion Seed 35g Annatto Seed 25g Dhansak Spice Mix 40g Orange Zest 25g Aniseed Whole 35g Dill Leaves 15g Oregano 20g Anise Star 25g Dill Seed 50g Paella Seasoning 35g Arrowroot 50g Dukkah Spice Mix 40g Paprika 50g Asafoetida 20g Fajita Seasoning 40g Paprika Hungarian 35g Baharat 30g Fennel Seed 50g Paprika Smoked 35g Balti Stir Fry Mix 40g Fenugreek Ground 50g Parsley 15g BBQ Seasoning 40g Fenugreek (Methi) Leaves 7g Parsley Flat Leaf 10g Basil 20g Fenugreek Seed 50g Pepper Ground Black 30g Bay Leaves 10g Fine Herbes 15g Pepper Coarse Black 30g Biryani Spice Mix 35g Fish Seasoning 30g Pepper Cracked Black 30g Bouquet Garni 6 sach Five Spice Mix 40g Pepper Ground White 25g Cajun Seasoning 40g Galangal Ground 40g Peppercorns Szechwan 12g Caraway Seed 50g Garam Masala 50g Peppercorns Black 30g Cardamom Ground 10g Garlic Chips 50g Peppercorns Green 20g Cardamom Whole 10g Ginger Ground 40g Peppercorns Mixed 20g Cassia 30g Ginger Root 35g Peppercorns Pink 12g Cayenne Pepper 50g Herbes de Provence 25g Peppercorns White 25g Celery Salt 100g Horse Radish Powder 35g Pickling Spice 50g Celery Seed 50g Jalfrezi Mix 30g Piri Piri Seasoning 40g Chervil 15g Jerk Seasoning 40g Pizza Topping Mix 40g Chicken Seasoning 40g Juniper Berries 40g Poppy Seed 50g Chilli Crushed 25g Korma Mix 40g Poudre de Colombo 25g Chilli Ground 50g Lamb Seasoning 40g Rendang Mix 40g Chilli Whole 25g Lavender 15g Ras-el-Hanout 30g Chip Spice 60g Lemon Grass 25g Rogan Josh Mix 40g Chives 15g Lemon Pepper 35g Rosemary 20g Cinnamon Ground 50g Lime Leaves Whole 4g Sage 25g Cinnamon Sticks 20g Liquorice Root 30g Salt Coarse Sea Salt 100g Cloves Ground 18g Mace Ground 20g Salt Himalayan Rock Salt 80g Cloves Whole 18g Mace Whole 15g Sesame Seed 50g Coriander Ground 40g Mango Powder 30g Steak Seasoning 40g Coriander leaves 10g Marjoram 10g Sumac 20g Coriander Seed 40g Massaman Curry Mix 40g Tagine Seasoning 40g Creole Seasoning 40g Mexican Salsa Mix 40g Tandoori Mix 40g Cumin Ground 50g Mint 20g Tarragon 12g Cumin Seed 50g Mixed Herbs 20g Thai Stir Fry 40g Cumin Seed Black 30g Mixed Spice 50g Thyme 30g Curry Chinese 50g Mulled Cider Spices 4 bags Tikka Masala 40g Curry Mild 50g Mulled Wine Spices 4 bags Turmeric 40g Curry Madras Medium 50g Mustard Seed Black 50g Vanilla Pods 1 pod Curry Hot 50g Mustard Seed Yellow 50g Vegetable Seasoning 30g Mustard Powder 50g Zahtar Spice Mix 50g Packed in trays of 6 Available Own-label Minimum order per variety – 8 trays of 6 Revised Nov 2017 2) GREEN CUISINE – ORGANIC VALUE BOX RANGE g g Allspice Ground 20g Ginger Ground 30g Anise Star 15g Herbes De Provence 20g Basil 20g Juniper Berries 30g Bay Leaves 10g Marjoram 10g Caraway Seed 30g Mint (Spearmint) 20g Cardamom Whole 10g Mixed Herbs 20g Cayenne Pepper 35g Mixed Spice 25g Celery Seed 35g Mustard Seed Black 50g Cinnamon Bark 15g Mustard Seed Yellow 50g Cinnamon Ground 30g Nutmeg Whole 20g Chilli Ground 25g Nutmeg Ground 20g Cloves Whole 20g Oregano 20g Coriander Seed 40g Onion Seed Black 25g Coriander Ground 40g Paprika 25g Coriander Leaf 8g Parsley 15g Cumin Seed 25g Pepper Ground Black 25g Cumin Ground 25g Peppercorns Black 25g Curry Leaves 5g Peppercorns White 25g Curry Powder 30g Poppy Seed 40g Dill Herb 15g Rosemary 20g Fennel Seed 40g Sage 25g Fenugreek Seed 40g Tarragon 10g Garam Masala 25g Thyme 25g Garlic Granules 20g Turmeric 30g Packed in trays of 6 Available Own-label Minimum order per variety – 8 trays of 6 Revised Nov 2017 3) GREEN CUISINE – CLASSIC JAR RANGE g g g Allspice Ground 65g Cumin Ground 55g Nutmeg Ground 70g Allspice Whole 65g Cumin Seed 45g Nutmeg Whole 50g Anise Star 20g Curry Chinese 60g Oregano 15g Aniseed Whole 35g Curry Madras 60g Paprika 55g Baharat 65g Curry Thai – Green 45g Psaprika Smoked 64g Balti Stir Fry Mix 50g Curry Thai – Red 45g Parsley 10g Basil 15g Curry Leaves 5g Pepper Black Ground 65g Bouquet Garni 6 sach Dill Herb 20g Pepper White Ground 55g Cajun Seasoning 50g Dukkah Spice Mix 65g Peppercorns Black 65g Caraway Seed 60g Fennel Seed 45g Peppercorns Cracked 55g Cardamom Ground 55g Fenugreek Leaf 12g Peppercorns Green 30g Cardamom Whole 35g Fenugreek Ground 75g Peppercorns Mixed 50g Cayenne Pepper 65g Fenugreek Seed 90g Peppercorns Szechwan 20g Celery Salt 110g Fish Seasoning 20g Peppercorns White 75g Celery Seed 50g Five Spice Mix 40g Piri Piri 65g Chicken Seasoning 65g Galangal Ground 45g Poudre de Colombo 70g Chilli Crushed 30g Garam Masala 55g Poppy Seed 65g Chilli Ground 60g Garlic Granules 70g Ras-el-Hanout 70g Chilli Powder HOT 50g Ginger Ground 50g Rosemary 35g Chilli Powder MILD 50g Harissa Seasoning 45g Sage 20g Chilli Whole 25g Herbes de Provence 20g Salt Sea Salt Coarse 125g Chives 10g Jerk Seasoning 72g Salt Himalayan Rock 125g Cinnamon Ground 50g Juniper Berries 35g Sesame Seed 65g Cinnamon Sticks 18g Korma Mix 70g Steak Seasoning 65g Cloves Ground 75g Lamb Seasoning 40g Sumac 65g Cloves Whole 35g Lemon Grass 25g Tandoori Masala 50g Coriander leaf 12g Lime Leaves 5g Tarragon 10g Coriander Ground 55g Mixed Herbs 20g Thyme 25g Coriander Seed 25g Mixed Spice 55g Turmeric 65g Creole Seasoning 60g Mustard Seed Black 75g Packed in trays of 6 Minimum order per variety – 12 trays of 6 Foreign language labelling possible Revised Nov 2017 4) GREEN CUISINE – ORGANIC CLASSIC JAR RANGE g g Basil 15g Juniper Berries 35g Caraway Seed 60g Mixed Herbs 20g Cinnamon Ground 60g Mixed Spice 55g Chilli Powder 60g Mustard Seed Black 75g Cloves Whole 35g Oregano 15g Coriander Seed 25g Paprika 55g Coriander Ground 55g Parsley 10g Cumin Seed 45g Peppercorns Black 65g Cumin Ground 55g Poppy Seed 65g Curry Powder 60g Rosemary 35g Dill Herb 20g Sage 20g Fennel Seed 45g Star Anise 20g Fenugreek Seed 90g Tarragon 10g Garlic Granules 20g Thyme 25g Ginger Ground 50g Turmeric 65g Herbs de Provence 20g Packed in trays of 6 Minimum order per variety – 4 trays of 6 Foreign language labelling available BOX FLOOR STAND Revised Nov 2017 5) GREEN CUISINE – POPULAR JAR RANGE g g g Allspice Ground 40g Curry Hot 38g Nutmeg Ground 42g Anise Star 12g Curry Thai – Green 30g Oregano 10g Arrowroot 35g Curry Thai – Red 35g Paprika 35g Baharat 40g Dill Herb 9g Parsley 7g Balti Stir Fry Mix 36g Dill Seed 28g Pepper Ground Black 45g BBQ Seasoning 35g Fajita Seasoning 50g Pepper Ground White 45g Basil 10g Fennel Seed 25g Peppercorns Black 40g Bay Leaves chopped 17g Fengureek Ground 45g Peppercorns Mixed 35g Caraway Seed 35g Fish Seasoning 18g Pickling Spice 32g Cayenne Pepper 40g Five Spice Mix 32g Piri Piri Seasoning 25g Celery Salt 75g Garam Masala 35g Pizza Topping Mix 35g Celery Seed 32g Ginger Ground 30g Poppy Seed 42g Chicken Seasoning 35g Herbes de Provence 14g Ras-el-Hanout 40g Chilli Ground 40g Jalfrezi Mix 40g Rogan Josh Mix 38g Chilli Flakes 30g Jerk Seasoning 45g Rosemary 21g Chip Spice 70g Juniper Berries 24g Sage 12g Chives 10g Korma Mix 35g Sesame Seed 40g Cinnamon Ground 36g Lamb Seasoning 24g Steak Seasoning 40g Cloves Whole 20g Lemon Grass 20g Sumac 40g Coriander Ground 30g Lemon Pepper 32g Tandoori Mix 38g Coriander leaves 8g Marjoram 9g Tarragon 9g Coriander Seed 15g Mint 10g Thyme 14g Cumin Ground 35g Mixed Herbs 14g Tikka Masala 35g Cumin Seed 30g Mixed Spice 34g Turmeric 42g Curry Mild 38g Mustard Seed Black 50g Vegetable Seasoning 16g Curry Madras Medium 38g Mustard Powder 35g Packed in trays of 6 Available Own-label Foreign language labelling available Minimum order per variety – 10 trays of 6 Revised Nov 2017 6) GREEN CUISINE ORGANIC POPULAR JAR RANGE g g Allspice Ground 38g Ginger Ground 38g Anise Star 14g Herbes De Provence 17g Basil 12g Juniper Berries 30g Bay Leaves 3g Marjoram 7g Caraway Seed 42g Mint (Spearmint) 11g Cardamon Whole 26g Mixed Herbs 17g Cayenne Pepper 38g Mixed Spice 40g Celery Seed 40g Mustard Seed Black 60g Cinnamon Bark 16g Mustard Seed Yellow 60g Cinnamon Ground 30g Nutmeg Ground 45g Chilli Ground 46g Oregano 17g Cloves Whole 29g Onion Seed Black 42g Coriander Seed 22g Paprika 44g Coriander Ground 38g Parsley 10g Cumin Seed 38g Pepper Ground Black 42g Cumin Ground 38g Peppercorns Black 42g Curry Leaves 2g Peppercorns White 52g Curry Powder 48g Poppy Seed 50g Dill Herb 15g Rosemary 24g Fennel Seed 34g Sage 14g Fenugreek Seed 68g Tarragon 14g Garam Masala 38g Thyme 14g Garlic Granules 50g Turmeric 40g Packed in trays of 6 Available Own-Label Minimum order per variety 10 trays of 6 7) GREEN CUISINE – HERB & SPICE DISPLAY RACKS 1) For 30 varieties of box. Shelf mounted FOC size (23x34x17) 2) For 84 varieties of box.
Recommended publications
  • Read Book Chefs Guide to Herbs and Spices

    Read Book Chefs Guide to Herbs and Spices

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  • Spices-Spiced Fruit Bunswithoutpics

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    Tips to Roast Vegetables Spice Guide

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  • Therapeutic Effects of Bossenbergia Rotunda

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  • Andrew's Rogan Josh Recipe Ingredients

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  • Feeling Blue Instead of Yellow

    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.
  • The Modern Food Dictionary

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  • Spice Basics

    Spice Basics

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  • Flores Vivar S.Pdf

    Flores Vivar S.Pdf

    ENVIRONMENTAL CONDITIONS, CULTIVAR, AND PROPAGATION MATERIAL AFFECT RHIZOME YIELD AND POSTHARVEST QUALITY OF GINGER (ZINGIBER OFFICINALE ROSC.), GALANGAL (ALPINIA GALANGA LINN.), AND TURMERIC (CURCUMA SPP.) By SOFIA JESUS FLORES VIVAR A THESIS PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE UNIVERSITY OF FLORIDA 2019 © 2019 Sofia J. Flores Vivar To my parents, siblings, and plant friends ACKNOWLEDGMENTS I would like to thank Dr. Rosanna Freyre and Dr. Paul Fisher for giving me the opportunity to work for their program initially as a Research Visiting Scholar. After that first experience, they let me continue working and guided me through my masters’ studies. I thank Dr. Sargent for his advice and help during my postharvest evaluations. Special thanks to present and past students from Dr. Fisher and Dr. Freyre’s labs for their help and support. Thanks to Victor Zayas, Erin Yafuso, Ulrich Adegbola, George Grant, Jonathan Clavijo, Henry Kironde, and Nicholas Genna for being amazing friends. I thank Brian Owens, Mark Kann and their teams for always being there to help me in the greenhouse and field. I would like to thank Dr. Pearson and his team from Mid-Florida Research and Education Center in Apopka for letting me work in their lab and providing instruction to perform the chemical analyses of my plants. I thank Dr. Rathinasabapathi for his advice and willingness to help me with the analysis of my rhizomes. I would like to thank Dr. Gomez for her friendship and unwavering support. Thanks to James Colee from UF Agriculture Statistics for support with statistical analysis.
  • Product List Various Formats Available Contact Us for More Details

    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
  • A Review on Phytochemical and Pharmacological Potential of Alpinia Galanga

    A Review on Phytochemical and Pharmacological Potential of Alpinia Galanga

    Pharmacogn J. 2018; 10(1): 9-15 A Multifaceted Journal in the field of Natural Products and Pharmacognosy Review Article www.phcogj.com | www.journalonweb.com/pj | www.phcog.net A Review on Phytochemical and Pharmacological Potential of Alpinia galanga Anirban Chouni, Santanu Paul* ABSTRACT Introduction: From the ancient Vedic era, green plants are being used for their medicinal properties to treat several diseases. Green plants represent a big source of bioactive com- pounds. Alpinia galanga (Linn.) of Zingiberaceae family is one amongst those medicinally important plants. Different parts of the plant are used in the treatment of many diseases for its anti-fungal, anti-tumour, antimicrobial, anti-inflammatory, anti-diabetic, antioxidant, anti- ulcer and many other properties. Several active compounds such as 1’S-1’-acetoxychavicol ac- etate, 1’S-1’-acetoxyeuginol acetate, 1, 8-cineol, α-fenchyl acetate, β-farnesene, β-bisabolene, α-bergamotene, β-pinene, β-Sitosteroldiglucoside (AG-7), β-sitsteryl Arabinoside (AG-8), 1’-acetoxychavicol acetate (galangal acetate), p-hydroxycinnamaldehyde has been extracted from the plant. Methods: Relevant information was collected from scientific journals, books, and reports via electronic search using Medline, PubMed, Science Direct and Scopus. Re- sults: This review provides a comprehensive report on Alpinia galanga having anti-prolifera- tive, apoptotic, anti angiogenic as well as cytotoxic efficacy and their mode of actionin vitro as well as in vivo condition. Conclusion: Considering the ability of the golden treasure present in Alpinia galanga, this review is aimed to summarize the information of the chemical constitu- ents, pharmacological and therapeutic effects of the plant. Key words: Alpinia galanga, 1’s’-1’- Acetoxychavicolacetate, Anticancer, Antimicrobial, Bioactivity.
  • From Garden to Table: Harvesting Herbs For

    From Garden to Table: Harvesting Herbs For

    H1267 (Revised) From Garden to Table: HarvestingHarvestingHarvesting HerbsHerbsHerbs forforfor HealthyHealthyHealthy EatingEatingEating Ronald C. Smith, Ph.D., Professor Emeritus and former Horticulture Specialist Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist Reviewed by Tom Kalb, Horticulturist Julie Garden-Robinson, Food and Nutrition Specialist Herbs have been used for cooking, medicine, aromatherapy, religious ceremonies, pest control and decoration since the beginning of civilization. Plants that are referred to as “herbs” are not used as a food but are grown and consumed as a garnish, and for flavor enhancement, aroma and sometimes alleged healing properties. The aromas, tastes and pharmaceutical properties associated with herbs result from a collection of chemicals in each plant. These chemicals, known as essential or Top 10 Herbs volatile oils, are synthesized in the plant during metabolism. to Consider for Depending on the particular plant, the essential oil may Culinary Purposes be concentrated in the flowers, seeds, leaves or roots, or throughout the entire plant. Selective herbal ❖ Anise Hyssop use in culinary dishes can enhance the ❖ Basil flavor of the food greatly, replacing ❖ table salt, resulting in a healthier Chamomile alternative for many people. ❖ Chives The purpose of this publication is to ❖ Cilantro/coriander serve as a guide in growing and ❖ Dill using herbs for culinary purposes. No health claims are implied with ❖ Garlic any particular herb. ❖ Lavender ❖ Oregano ❖ Tarragon North Dakota State University, Fargo, North Dakota Revised and reprinted May 2013 Growing Herbs Top 10 Herbs to Consider Herbs are so adaptable, anyone can grow for Culinary Purposes them! From a windowsill to a garden plot to Listed are the “Top 10” herbs for growing in upper Midwestern prairie gardens and for culinary purposes.