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CERTIFICATE of ORGANIC OPERATION Issued by ECOCERT SA to Xi'an Yuensun Biological Technology Co., Ltd 西安源森生物科技有限公司
1.00 0.00 Certificate NOP: 181968 - Z-170082-2020 Page 1 of 5 CERTIFICATE OF ORGANIC OPERATION Issued by ECOCERT SA to Xi'an Yuensun Biological Technology Co., Ltd 西安源森生物科技有限公司 Middle of Floor Four, No.18 Zone C, Pioneering R&D Park,No.69 Jinye Road - HI-TECH DISTRICT - XI'AN CITY - SHAANXI PROVINCE - CHINA 锦业路69号创业研发园C区18号中四层 - 高新区 - 西安市 - 陕西省 - 中国 The following products and activities are certified to the USDA organic regulations, 7 CFR Part 205. Any reference to the organic production mode has to respect the rules as determined in Subpart D of the Rule. Any other rules of labelling as determined by national food acts have to be followed. Scope: Handling/Processing Date of initial NOP certification: 9 March 2017 Category of certification: NOP "100% organic" product (205.301a) HANDLED PRODUCTS Aquatic plant-based preparations 水生植物制剂 Chlorella powder/tablet 小球藻粉/片 spirulina extract 螺旋藻提取物（藻蓝蛋白） Fruit-based preparations 水果制品 Papaya Powder 木瓜粉 Almond Powder 杏仁粉 lime powder 青柠檬粉 Banana Powder 香蕉粉 Pineapple Powder 菠萝粉 Blackberry powder 黑莓粉 Cherry Powder 樱桃粉 Orange juice powder 橙汁粉 Accredited by the USDA effective 29 April, 2002 ECOCERT SA – capital 442 400€ - SIREN N° 380 725 002 – RCS AUCH – Lieudit Lamothe Ouest, 32600 L’Isle Jourdain - France Certificate NOP: 181968 - Z-170082-2020 Page 2 of 5 Processed tea and coffee 加工的茶和咖啡 Jasmine Tea Powder 茉莉花茶粉 Processed plant products 加工的植物产品 Coriolus versicolor extract/powder 云芝提取物/粉 Milk thistle extract 水飞蓟提取物 Chaga / extract/powder 白桦茸提取物/粉 Maitake extract/powder 灰树花提取物/粉 Cinnamon Extract 肉桂提取物 -
The Hybrid Model Read It and Eat It: Fall/Winter Spice Exploration
Read It and Eat It: The Hybrid Model Original Program: We would get together every 6 weeks in person to talk about a particular chef or cuisine. Everyone who came to the meeting would bring a dish they had made from the book selection and we would all eat and chat about what we liked, didn't like, or changed. Now: Read It and Eat It is a Take and Make program where patrons register to receive a packet of spices. These spices are packages up and made available for pick up along with an informational sheet. All registered patrons are then automatically registered for our virtual meetings. These meetings are optional, but a lot of fun. Additional Info: Cost: around $100 per season (we meet about once a month now) spices (this can be what creates variation in cost) souce: www.theheadnut.com plastic envelopes Questions? Feel free to contact me: Sarah Ward, [email protected] Read It and Eat It: Fall/Winter Spice Exploration Virtual Meetings (all start at 7pm): October 29th: Ground Sumac November 19th: Turmeric December 17th: Harissa January 21st: Hawaij February 25th: Fennel By registering for the spice pick up you have already been registered for the virtual meetings. You should have received a confirmation email, if you did not please check in with Sarah, [email protected]. You will get an automatic event reminder two days before and Sarah will email everyone the log in information for the virtual meeting separately. Read It and Eat It: Fall/Winter Spice Exploration October 29th: Ground Sumac Region of origin: Middle East Uses: Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. -
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111 Ideas for Innovation Surprising Sides Beers
NO. 48 FULL-SERVICE RESTAURANTS : SETTING AMERICA’S TABLE ® Beers for 2018 111 Ideas for Innovation Cold-Brew Cocktails Surprising Sides Urban Cowboy Kimbal Musk sits down with FSR and explains his strategy to disrupt the casual-dining segment with urban casual. BEST PRACTICES 111 Ideas for Menu Innovation +PITGFKGPVUƃCXQTUHQQFUDGXGTCIGUtCNN VJGDGUVKFGCUHTQOEJGHUCPFTGUVCWTCPVU CTQWPFVJGEQWPVT[ BY AMANDA BALTAZAR, CONNIE GENTRY, AMELIA LEVIN, BEVERLY STEPHEN THINKSTOCK 50 NOVEMBER 2017 FOODNEWSFEED.COM BEST PRACTICES ACCESSORIZE WITH SAUCES AND SIDES: 1. SAVORY YOGURT 5. AÇAI Carl Jorgensen, director of Touted as a food superhero, thought leadership with açai is appearing every- Daymon, believes we’ll see where. The most popular savory yogurt take off in preparation is açai bowls— sandwich sauces and sides. smoothies containing ber- ries, nuts, grains, oatmeal, 2. ROMESCO SAUCE and their ilk. An orange sauce made with roasted red peppers, 6. SAMBAL romesco is gaining traction. Especially popular in Indo- Traditionally served with nesia and Malaysia, sam- fish, at Gato in New York bal is a sauce with a kick. City it’s served with eggs Its ingredients vary, and so EMMER & RYE and with a pork chop. do its uses. Dish it up with noodles, eggs, or as a dip. 10. FRESHLY MILLED GRAINS 3. BARBERRIES (KTUVVJG[OCFGVJGRCUVCKPJQWUGVJGPVJG[DCMGF Tagged by McCormick as a 7. GOCHUJANG their own bread; now, more chefs are milling their own flavor-leader, tart barberries This fermented Korean chili ƃQWT%JGH-GXKP(KPMCV'OOGT4[GKP#WUVKP6GZCU can be used in sweet and paste can be used to add is a leading proponent. The restaurant is named after savory dishes, and are rec- heat and flavor. -
Avery Dennison Template
MEAT LOVERS CHILI MEAT LOVERS CHILI Dairy Free Dairy Free Ground beef, ground pork, diced tomatoes (tomatoes, tomato juice, salt, calcium Ground beef, ground pork, diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), mixed peppers, pinto beans, red kidney beans, dark beer, chloride, citric acid), mixed peppers, pinto beans, red kidney beans, dark beer, bacon(pork prepared with water, salt, turbinado sugar, celery powder), ancho chili bacon(pork prepared with water, salt, turbinado sugar, celery powder), ancho chili powder, Spanish paprika, oregano, kosher salt, cumin, ground black pepper. powder, Spanish paprika, oregano, kosher salt, cumin, ground black pepper. Contains: Wheat Contains: Wheat Calories: 343 Fat: 18g Sat. Fat: 6.5g Chol: 55mgs Calories: 343 Fat: 18g Sat. Fat: 6.5g Chol: 55mgs Sodium: 809mgs Carbohydrates: 25g Fiber: 8g Sugar: 3g Protein: 21g Sodium: 809mgs Carbohydrates: 25g Fiber: 8g Sugar: 3g Protein: 21g Cals from Fat:164 Cals from Fat:164 *all nutritional information is based on an 8oz serving *all nutritional information is based on an 8oz serving MEAT LOVERS CHILI MEAT LOVERS CHILI Dairy Free Dairy Free Ground beef, ground pork, diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), mixed peppers, pinto beans, red kidney beans, dark beer, Ground beef, ground pork, diced tomatoes (tomatoes, tomato juice, salt, calcium bacon(pork prepared with water, salt, turbinado sugar, celery powder), ancho chili chloride, citric acid), mixed peppers, pinto beans, red kidney beans, dark beer, powder, Spanish paprika, oregano, kosher salt, cumin, ground black pepper. bacon(pork prepared with water, salt, turbinado sugar, celery powder), ancho chili Contains: Wheat powder, Spanish paprika, oregano, kosher salt, cumin, ground black pepper. -
Homemade Spices to Help You Save Time and Money
36 Homemade Spices to Help You Save Time and Money POULTRY SEASONING GREEK SEASONING 1 T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. ¼ C dried oregano leaves; 2 TBS fennel seeds; 2 powdered ginger; 1 tsp. marjoram; 1 ½ tsp. thyme; 3 T TBS crushed dried lemon grass; ¾ tsp. black pepper packed brown sugar; 3 T dry minced parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2 T chicken HERB MIX bouillon powder; 1 pkg. Lipton cup tomato soup mix Mix together in a mortar and pestle and then store 1 T onion powder; 1 T garlic powder; 1 T dried in an airtight container. When ready to use, mix 1 parsley flakes; 1 t. dried basil leaves; 1 t. dried tablespoon to 1 cup of flour for coating on any type thyme leaves; 1 t. dried marjoram leaves; 1 t. of pultry such as chicken, turkey, and cornish game pepper hens. HERBS DE PROVENCE CHILI POWDER 1 T dried basil leaves; 1 T dried marjoram leaves; 1 3 T paprika; 1 T ground cumin; 2 T oregano; 1 t. red T dried summer savory leaves; 1 T dried thyme or cayenne pepper; ½ tsp. garlic powder leaves; 2 t. orange zest; 1 powdered bay leaf; 1 t. fennel seeds CINNAMON SUGAR BREAKFAST SAUSAGE SEASONING 1 c granulated sugar; 2 T ground cinnamon 1 teaspoon Celtic sea salt; 1 teaspoon chili powder CREOLE SEASONING blend; ½ teaspoon dried thyme; ½ teaspoon fennel seed; ½ teaspoon ground ginger; ¼ teaspoon onion 4 t. salt; 4 t. paprika; 1 T garlic powder; 1 T black powder; ¼ teaspoon dried oregano; ¼ teaspoon pepper; 2 ½ t. -
Fresh Chiles SWEET VEGETABLES
Jalapeño, meets Fresh Three Pea, and Shrimp chiles Stir-Fry SWEET VEGETABLES Many fresh chiles When H are so hot that their flavor gets blunted by the burn. But vegetables that are high in natural sugars have an amazing taming effect. Pair the two and sud- denly chiles become brighter, less fiery— you can actually taste the layers of SWEET flavors. Peas, sweet bell peppers, and zucchini are excel- lent springtime and summertime matches, and butter- nut squash and root veggies like beets, rutabagas, and pars- nips work perfectly in the fall and winter. DELICIOUS THINGS A HAPPEN, WHICH IS WHY THIS DYNAMIC DUO HAS ROOTS IN CUISINES AROUND THE WORLD. HEAT INTENSIFIES THE FLAVORS OF SWEET INGREDIENTS, WHILE SUGARS TAME SPICY SIMMERED GRILLED FOODS AND HIGHLIGHT Blau Bette styling by Jamie Kimm; prop by styling Food CUT THEM IN HALF T SET THEM OVER RAW AND STIR INTO FRIED THEIR FRUITY NOTES. THE HOT COALS 4 ways CHOP IN SALSAS, BRAISES ALONG SLICE INTO WHOLE, THEN SLICE HERE, PERFECT PAIRINGS SHAVE INTO SALADS, WITH ONIONS OR STIR-FRIES OR AND TOSS WITH AND THE INFINITE WAYS to eat BLEND INTO SUBMERGE WHOLE A QUICK VEGETABLE OTHER GRILLED VINAIGRETTES. ONES INTO STEWS SAUTÉ. YOU CAN PLAY, FOR chiles VEGGIES OR PUT OR CHILIS (REMOVE DISHES YOU’LL WANT TO THEM ON BURGERS. CREATE ALL SUMMER... BEFORE SERVING). MAKE THAT ALL YEAR. By Genevieve Ko Photographs by Beth Galton PREP TIP To make fresh chiles milder, remove the seeds and slice out the ribs. Be sure to wear gloves—they’ll keep the peppers’ hot compounds from burning your skin. -
Spice Code Lb All Spice 88229 Per Lb All Spice, Ground 88155 Per Lb Anise 88066 Per Lb Anise, Ground 88131 Per Lb Apple/Cinn
SPICE CODE LB ALL SPICE 88229 PER LB ALL SPICE, GROUND 88155 PER LB ANISE 88066 PER LB ANISE, GROUND 88131 PER LB APPLE/CINN SAUSAGE SPICE 88156U PER LB ASCORBIC ACID 88121 PER LB BACON BITS 88083 PER LB BAKING POWDER 88260 PER LB BAKING SODA 88145 PER LB BASIL, RUB 88028 PER LB BATTER MIX 88181 PER LB BAY LEAVES 88148 PER LB BBQ SEASONING 88014 PER LB BEEF JERK 88241U PER LB BEEF RUB 88255J PER LB BEEF SALAMI SPICE 88250 PER LB BEEF SAUSAGE SEASONING 88194 PER LB BISCRUMB 88150 PER LB BRATTWURST SEASONING 88243 PER LB BREAD CRUMBS, PANKO 88100 PER LB BUFFALO WING MARINADE 88024U PER LB CAJUN MARINADE 88196U PER LB CAJUN SPICE, MEDIUM 88174 PER LB CAJUN, HOT 88124 PER LB CAJUN, MILD 88008 PER LB CARDAMOM 88225 PER LB CARRAWAY SEEDS 88092 PER LB CARRAWAY, GROUND 88047 PER LB CASINGS, 32-35 88004 PER LB CASINGS, 32-35 (PAIL) 88103 PER LB CASINGS, 35-38 88246 PER LB CASINGS, 38-40 88005 PER LB CASINGS, 40-42 88251 PER LB CASINGS, BREAKFAST SAUSAGE 88126 PER LB CASINGS, CAPICOLLA 88187 PER LB CASINGS, EZE PACK/SHEEP 88043 PER LB CASINGS, FIBEROUS 88218 PER LB CASINGS, KIELBOSSA 88075 PER LB CASINGS, SOPRESSATA/SALAMI 88221 PER LB CAYENNE 88067 PER LB CELERY SALT 88070 PER LB CELERY SEED, GROUND 88171 PER LB CELERY SEED, WHOLE 88175 PER LB CHICKEN COATING 88162 PER LB CHILI POWDER, MEXICAN 88117 PER LB CHILLIES, CRUSHED 88010 PER LB CHINESE FIVE SPICE 88262 PER LB CHIVES, CHOPPED 88082 PER LB CINNAMON STICKS 88106 PER LB CINNAMON, GROUND 88085 PER LB CLOVES, GROUND 88105 PER LB CLOVES, WHOLE 88140 PER LB CORN BEEF CURE 88030U PER UNIT CORN -
(12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker Et Al
US 20170143022A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker et al. (43) Pub. Date: May 25, 2017 (54) COMPOSITIONS INCORPORATING AN (52) U.S. Cl. UMLAM FLAVORAGENT CPC ............... A2.3L 27/20 (2016.08); A23L 27/88 (2016.08); A23L 2/56 (2013.01); A23L 2780 (71) Applicant: Senomyx, Inc., San Diego, CA (US) (2016.08); A23L 27/30 (2016.08); A23K 20/10 (2016.05); A23K 50/40 (2016.05); A61K 47/22 (72) Inventors: Sharon Wicker, Carlsbad, CA (US); (2013.01) Tanya Ditschun, San Diego, CA (US) (21) Appl. No.: 14/948,101 (57) ABSTRACT The present invention relates to compositions containing (22) Filed: Nov. 20, 2015 flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, Publication Classification savory (“umami”) taste modifiers, savory flavoring agents (51) Int. Cl. and savory flavor enhancers, for foods, beverages, and other AOIN 25/00 (2006.01) comestible compositions. Compositions comprising an A23K2O/It (2006.01) umami flavor agent or umami taste-enhancing agent in A6 IK 47/22 (2006.01) combination with one or more other food additives, prefer A2.3L 2/56 (2006.01) ably including a flavorant, herb, Spice, fat, or oil, are A23K 50/40 (2006.01) disclosed. US 2017/O 143022 A1 May 25, 2017 COMPOSITIONS INCORPORATING AN tions WO 02/06254, WO 00/63166 art, WO 02/064631, and UMAM FLAVORAGENT WO 03/001876, and U.S. Patent publication US 2003 0232407 A1. The entire disclosures of the articles, patent BACKGROUND OF THE INVENTION applications, -
ROBINSON's SEEDS and PLANTS
ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today. -
Moroccan Wraps with Couscous and Ras El Hanout Spices Bereiding Speciale Wensen
Bron: Amanprana.eu | Chef: 2 | ©2 Moroccan wraps with Extra info Recept geschikt voor: couscous and ras el hanout 8 personen Moeilijkheid: spices Voorbereidingstijd: minuten Ingrediënten Bereidingstijd: 10 minuten 500g Durum wheat couscous Totale bereiding: 2 Multicoloured peppers 10 minuten 1 Flat-leaf parsley 2 Cloves of garlic 400g Chickpeas stored in a glass jar Gebruikte producten 1 small glass Tahini (ground sesame seeds) 1heaped tablespoon Ras el hanout (couscous spice mix) De Amanprana producten die 300ml Verde Salud extra virgin organic olive oil gebruikt zijn bij het maken van 2 tablespoons Amanprana extra virgin walnut oil moroccan wraps with couscous and ras 1 pinch Khoisan fleur de sel el hanout spices 16 Wheat or corn wraps One tablespoon ORAC Botanico-mix, spicy Herbs © Amanprana.eu | Moroccan wraps with couscous and ras el hanout spices Bereiding Speciale wensen Puree the chickpeas with the tahini, 100 ml olive oil, half the water from the chickpea jar and the garlic into a smooth paste Vegetarian using a hand blender. Combine the hummus spices with freshly- Vegan milled salt and the spice mix as well as fresh parsley and cumin, according to taste. Let cool. Wash the vegetables, chop up roughly and fry in 100 ml of olive oil. Put aside. Preparing the couscous with ras el hanout Put the couscous in a large bowl and pour over 700-750 ml boiling water. Let the mixture draw for 10 minutes and then add the remainder of the olive oil and ras el hanout and mix with a whisk. Season with the spice mix, fleur de sel, roughly chopped parsley and the cooked vegetables. -
Enrichment of Traditional Spice Mix Powder with Niger Seeds
International Journal of Science and Research (IJSR) ISSN: 2319-7064 Index Copernicus Value (2016): 79.57 | Impact Factor (2017): 7.296 Enrichment of Traditional Spice Mix Powder with Niger Seeds Shaheera Afsheen, Varsha Peram Abstract: Iron Deficiency Anemia and Calcium Deficiency in adolescent girls, pregnant and lactating women is the prevailing concern globally, nationally and even at the regional level. The aim of the present study was to nutritionally enrich the traditional spice mix powder with Niger seeds which are an excellent source of Iron and Calcium. Using different amounts of Niger seeds three variations (Basic and 2 Variations) were developed. The Basic standardized recipe consisted of maximum amount (60g) of Niger seeds along with different spices and condiments. Variation 1 was developed in the ratio of 2:1 (2 parts of Niger seeds and one part of Sesame seeds) and Variation 2 was developed in the ratio 2:1 (2 parts of Niger seeds and one part of Bengal gram dal). The sensory attributes i.e. the Color, Flavor, Texture, Taste, After taste and Overall acceptability were evaluated by 70 panelists. The Basic recipe was the most acceptable one with the overall mean score of 8.54 followed by Variation 1(8.41) and Variation 2(8.3). Shelf life study done for 4 weeks revealed that at 5% level of significance there is a significant decrease in the acceptance due to high Fatty acid content of Niger seeds. The serving size was determined to be one tablespoon (15gms). The developed products i.e. Basic, Variation 1 and Variation 2 were able to meet 7.7%, 5% and 7% respectively of the RDA of Iron of an adolescent girl whereas in regards to Calcium it was able to meet 6.8%, 4.8% and 9.4% of the RDA respectively.