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KOZMIC GARDENS CBD ICE CREAM NUTRITIONAL INFO STRAWBERRY PEANUT BUTTER ORANGE CARAMEL SHORTCAKE BROWNIE CREAMSICLE APPLE PIE Nutrition Facts Nutrition Facts Nutrition Facts Nutrition Facts 1 servings per container 1 servings per container 1 servings per container 1 servings per container Serving size 3.1 oz Serving size 3.1 oz Serving size 3.1 oz Serving size 1 (100g) Amount Per Serving Amount Per Serving Amount Per Serving Amount Per Serving Calories 280 Calories 270 Calories 300 Calories 240 % Daily Value* % Daily Value* % Daily Value* % Daily Value* Total Fat 17g 22% Total Fat 17g 22% Total Fat 9g 12% Total Fat 13g 17% Saturated Fat 9g 45% Saturated Fat 9g 45% Saturated Fat 5g 25% Saturated Fat 7g 35% Trans Fat 0.5g Trans Fat 0.5g Trans Fat 0g Trans Fat 0g Cholesterol 250mg 83% Cholesterol 250mg 83% Cholesterol 30mg 10% Cholesterol 125mg 42% Sodium 40mg 2% Sodium 35mg 2% Sodium 40mg 2% Sodium 85mg 4% 30g Total Carbohydrate 27g 10% Total Carbohydrate 24g 9% Total Carbohydrate 55g 20% Total Carbohydrate 11% Dietary Fiber 1g 4% Dietary Fiber 0g 0% Dietary Fiber 0g 0% Dietary Fiber 1g 4% Total Sugars 26g Total Sugars 22g Total Sugars 22g Total Sugars 44g Includes 0g Added Sugars 0% Includes 0g Added Sugars 0% Includes 0g Added Sugars 0% Includes 0g Added Sugars 0% Protein 3g 6% Protein 5g 10% Protein 5g 10% Protein 3g 6% Not a significant source of vitamin D, calcium, iron, and Not a significant source of vitamin D, calcium, iron, and Not a significant source of vitamin D, calcium, iron, and Not a significant source of vitamin D, calcium, iron, and potassium potassium potassium potassium *The % Daily Value (DV) tells you how much a nutrient in a *The % Daily Value (DV) tells you how much a nutrient in a *The % Daily Value (DV) tells you how much a nutrient in a *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a serving of food contributes to a daily diet. 2,000 calories a serving of food contributes to a daily diet. 2,000 calories a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. day is used for general nutrition advice. day is used for general nutrition advice. day is used for general nutrition advice. INGREDIENTS: INGREDIENTS: INGREDIENTS: INGREDIENTS: HALF AND HALF , EGG YOLK, HALF AND HALF , EGG YOLK, ORANGE JUICE, HEAVY CREAM, HALF AND HALF (MILK, CREAM), SUGAR, HEAVY CREAM, FLOUR, SUGAR, HEAVY CREAM, ENRICHED SUGAR, ORANGE ZEST, VANILLA SUGAR, HEAVY CREAM, MILK, BUTTER, WHOLE EGG, BLEACHED FLOUR (WHEAT FLOUR, EXTRACT, KOSHER SALT, HEMP OIL APPLES,APPLE JUICE, FROZEN MALTED BARLEY FLOUR, NIACIN, VANILLA EXTRACT, BAKING CONCENTRATE, EGG YOLK, IRON, THIAMINE, RIBOFLAVIN, POWDER, XANTHAM GUM, GRAHAM CRACKERS, CARAMEL, HEMP OIL FOLIC ACID), BUTTER , WHOLE EGG, VANILLA EXTRACT, COCOA, LEMON JUICE, VANILLA EXTRACT, XANTHAM GUM, BAKING POWDER, KOSHER SALT, CINNAMON, HEMP OIL XANTHAN GUM, NUTMEG, HEMP OIL RANGE ZEST, VANILLA EXTRACT, KOSHER SALT, HEMP OIL.

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Performane and Competitiveness of Indonesian Nutmeg in Export Market
E3S Web of Conferences 232, 02018 (2021) https://doi.org/10.1051/e3sconf/202123202018 IConARD 2020 Performane and Competitiveness of Indonesian Nutmeg in Export Market Helena Juliani Purba1,*, Eddy Supriadi Yusufi1, and Juni Hestina1 1 Indonesian Centre for Agricultural Socioeconomics and Policy Studies, Jl Tentera Pelajar No 3B, Bogor, West Java, Indonesia Abstract. Export is one source of foreign exchange earnings for the country. This study analyzes the competitiveness of Indonesian nutmeg in the world market. Measurement of competitiveness was conducted by looking at the comparative and competitive advantages nutmeg products in each of the main markets for export and comparison with competitors. The analytical method uses Revealed Comparative Advance (RCA) and Export Product Dynamic (EPD) in the period 2014-2018. The competitiveness analysis results show that nutmeg and nutmeg powder products have competitiveness in all export destination markets. Competitor countries, namely India, do not have competitiveness in the Dutch and Japanese markets. The nutmeg commodity has a competitive advantage with the trend and the share of exports that are still growing (fast-growing). However, nutmeg powder is no longer competitive in the export destination market. Active efforts to find new markets through market diversification while maintaining existing markets can be an option to increase Indonesian nutmeg exports. 1 Introduction Indonesia is one of the most reckoned nutmegs producing and exporting countries in the international world. Nutmeg (Myristica fragran haitt) is a spice plant that has a high economic value, especially the parts of nutmeg and flowers (mace), which can be used as nutmeg oil (oleum myristicae, oleum myrist or myristica oil).
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The Market for Nutmeg in the European Union
Market Brief 2003 The Market for Nutmeg in the European Union ITC INTERNATIONAL TRADE CENTRE UNCTAD/WTO GENEVA 2003 The designations employed and the presentation of material in this study do not imply the expression of any opinion whatsoever on the part of the International Trade Centre UNCTAD/WTO concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Short extracts from this document may be freely reproduced, with due acknowledgement of the source. Permission should be requested for more extensive reproduction or translation. A copy of the reprinted or translated material should be sent to ITC. This Market Brief has not been formally edited by the International Trade Centre UNCTAD/WTO. Prepared by Nourane Doyen Market Analyst – Market Analysis Section For additional information, please contact : [email protected] M.DPMD/03/0145 0 TABLE OF CONTENTS EXECUTIVE SUMMARY………………………………………………………………………………iii A. PRODUCT DESCRIPTION ......................................................................................1 B. PRODUCTION, FOREIGN TRADE AND CONSUMPTION ....................................1 Production ................................................................................................1 Foreign trade.............................................................................................2 Apparent consumption .................................................................................4 C. MARKET CHARACTERISTICS..................................................................................5
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Cinnamon-Nutmeg Blondies
Cinnamon-nutmeg Blondies Makes 12 servings Ingredients Directions nonstick cooking spray 1. Preheat oven to 350 F. Line a 9-by-9-inch pan 8 tablespoons unsweetened applesauce, divided with parchment paper and spray with nonstick cooking spray. Set aside. 8 tablespoons cold-pressed canola oil, divided 2. In a large bowl, use a hand mixer to beat 1 1/4 cups packed brown sugar, divided together 6 tablespoons applesauce, 1/2 cup sugar 6 tablespoons oil, 1 cup brown sugar and sugar. 2 large eggs Mix until light and fluffy. Add eggs, one at a 1 tablespoon vanilla extract time, while mixing. Add vanilla and beat until well-combined. 1 3/4 cups all-purpose flour 3. In another large bowl, whisk together flour, 4 teaspoons ground cinnamon, divided 1 teaspoon cinnamon, 1/16 teaspoon nutmeg, 1/8 teaspoon ground nutmeg, divided baking powder and salt. Add to mixture made 1 teaspoon baking powder in step 2. Use the hand mixer to beat until just 1/4 teaspoon salt combined. Press the mixture into the prepared pan. (directions continued on back) DESSERT Directions (continued) 4. In a medium bowl, use the hand mixer to beat together 2 tablespoons applesauce, 2 tablespoons oil, ¼ cup brown sugar, 3 teaspoons cinnamon and 1/16 teaspoon nutmeg. Mix until smooth. 5. Use a small spoon to drop spoonfuls of the mixture made in step 4 over the batter in the pan. The use the back of the spoon to gently swirl the mixture over the batter. 6. Bake for 25 to 30 minutes or until slightly soft in the middle.
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21B23-FEP19 Customer Identification : Nutmeg - Indonesia - 13174-14 Type : Essential Oil Source : Myristica Fragrans Customer : Fern & Petal
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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.
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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.
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