#Bulk Onions

[whitefeatherexportblog]

A Step-by-Step Guide to Importing Onions from India

India is one of the largest producers and exporters of onions in the world. Due to its favorable climate, rich soil, and advanced farming techniques, Indian onions are known for their strong flavor, long shelf life, and excellent quality. If you are looking to import onions for business or personal use, this guide will walk you through the entire process in a simple, step-by-step manner.

Why Import Onions from India?

Before diving into the process, it’s important to understand why India is a top choice for onion imports:

High-Quality Onions – Indian onions have a strong aroma, rich taste, and good storage capacity.

Affordable Pricing – Due to large-scale farming, India offers onions at competitive prices.

Multiple Varieties – India exports red, white, and yellow onions to meet different market demands.

Established Export Network – With years of experience, Indian onion suppliers ensure smooth and timely delivery worldwide.

Now, let’s explore how you can import onions from India step by step.

Step 1: Understand Import Regulations

Each country has different import regulations for food products, including onions. Before starting, check the rules set by your country’s food safety authority or customs department. Some common regulations include:

Import permits or licenses

Quality and health certificates

Pest control and fumigation requirements

Labeling and packaging standards

Ensure that you meet all legal requirements to avoid any issues during customs clearance.

Step 2: Find a Reliable Onion Exporter from India

To ensure a smooth import process, you need a trusted supplier. Look for an onion exporter from India with a good track record. You can find suppliers through:

Online B2B platforms – Websites like Alibaba, IndiaMART, and TradeIndia list verified onion exporters.

Government agencies – The Agricultural and Processed Food Products Export Development Authority (APEDA) of India provides lists of registered onion exporters.

Trade fairs and exhibitions – Attending international food trade fairs can help you meet reliable suppliers in person.

Make sure the supplier provides necessary certifications such as:

FSSAI (Food Safety and Standards Authority of India) Certification

Phytosanitary Certificate

Export License

Before finalizing, check customer reviews and ask for samples to assess quality.

Step 3: Choose the Right Onion Variety

India produces different types of onions, and choosing the right variety depends on your market’s demand. Some of the popular varieties include:

Red Onions – Commonly exported and used for general cooking.

White Onions – Milder in taste and used in salads and processed foods.

Pink Onions – Popular in Middle Eastern markets.

Shallots – Smaller in size and used for gourmet dishes.

Discuss with your supplier to determine the best variety based on your needs.

Step 4: Negotiate Price and Payment Terms

Once you have chosen a reliable onion supplier in India, the next step is price negotiation. Factors affecting onion pricing include:

Season and harvest period – Prices fluctuate depending on availability.

Quantity ordered – Bulk orders often get better prices.

Shipping costs – Prices vary depending on transportation mode (air or sea).

For secure transactions, use trusted payment methods such as:

Letter of Credit (L/C) – Ensures safe transactions for both buyer and seller.

Bank Transfer (T/T) – A common payment method for international trade.

Escrow Services – Protects buyers by holding funds until goods are received.

Always have a written contract specifying price, quality, packaging, and delivery terms.

Step 5: Arrange Shipping and Logistics

Shipping is a crucial step in the onion import process. Choose the best shipping method based on urgency and budget:

Air Freight – Faster but more expensive, ideal for urgent shipments.

Sea Freight – Cost-effective but takes longer, best for bulk orders.

Ask your supplier if they handle logistics or if you need to hire a separate freight forwarding company. Essential documents required for customs clearance include:

Bill of Lading (B/L) – Proof of shipment.

Invoice and Packing List – Details of goods shipped.

Certificate of Origin – Confirms that onions are from India.

Phytosanitary Certificate – Certifies that onions meet quality standards.

Ensure all paperwork is in order to avoid delays.

Step 6: Customs Clearance and Delivery

Once your shipment arrives at your country’s port, it must go through customs clearance. The process includes:

Inspection by authorities – Checking for pests, diseases, and compliance with regulations.

Payment of import duties and taxes – Based on local customs rules.

Final delivery to your warehouse or market – Done through local logistics providers.

Hiring a customs broker can simplify the process and ensure compliance with all regulations.

Step 7: Selling or Distributing Onions

Once your onions clear customs, you can distribute or sell them. Consider the following:

Wholesale Market – Sell in bulk to retailers or supermarkets.

Retail Sales – Sell directly to consumers through shops or online platforms.

Processing Industry – Supply to food processing companies for making onion-based products.

Ensure proper storage and handling to maintain freshness and quality.

Final Thoughts

Importing onions from India can be a profitable business if done correctly. By following the steps outlined above, you can ensure a smooth and hassle-free import process. Finding a reliable onion exporter from India is crucial to getting high-quality products at competitive prices.

With the right planning and execution, you can successfully import Indian onions and meet the demand in your local market. Whether you’re a business owner or a distributor, the Indian onion trade offers excellent opportunities for growth.

[adobodemon]

anyways homemade borgar clears all of them so what now

[walesindustries]

PP Mesh Bags in Australia | Onion Mesh Bulk Bags Suppliers

Choosing Wales as your mesh bags supplier in Australia ensures a seamless blend of quality, reliability, cost-effectiveness and eco-friendly practices.

[mahaoverseas]

Gherkins Exporters: Leading the Industry with Excellence

In the global agricultural and food processing sector, India has carved a niche for itself as a major exporter of premium-quality gherkins. Among the leaders in this industry stands Mahalaxmi Overseas, a name synonymous with trust, quality, and commitment. As one of the leading gherkin exporters, Mahalaxmi Overseas has built a reputation for delivering the finest pickled and fresh gherkins to markets worldwide.

The Global Demand for Gherkins

Gherkins, small cucumbers often used for pickling, have become a staple ingredient in numerous cuisines globally. Their tangy and crunchy texture enhances salads, sandwiches, and burgers while serving as a delightful snack on their own. The growing preference for healthy, natural, and preservative-free food products has propelled the demand for Gherkins Exporters in international markets.

India, with its favorable climatic conditions and advanced agricultural practices, has emerged as a significant player in the production and export of gherkins. A substantial portion of India's gherkins is processed and exported to Europe, the USA, Australia, and the Middle East. This surge in demand has paved the way for trusted exporters like Mahalaxmi Overseas to step in and meet global requirements efficiently.

Mahalaxmi Overseas: A Name You Can Trust

Mahalaxmi Overseas is a premier name in the gherkin exporters industry, known for its unwavering commitment to quality and customer satisfaction. With years of experience in agriculture and food processing, the company has established itself as a reliable partner for businesses seeking premium gherkins.

The company prides itself on sourcing gherkins from certified farms that adhere to the highest agricultural standards. These farms implement sustainable and eco-friendly practices, ensuring the cultivation of fresh, pesticide-free cucumbers. Mahalaxmi Overseas ensures that every gherkin meets international quality benchmarks, making them a preferred choice for importers across the globe.

Key Features of Mahalaxmi Overseas’ Gherkin Exports

Unmatched Quality: Quality is the cornerstone of Mahalaxmi Overseas’ operations. The company employs stringent quality control measures at every stage of production—from sourcing to packaging—to ensure that customers receive only the best.

Diverse Product Range: Mahalaxmi Overseas offers a wide range of gherkin products, including fresh cucumbers, pickled gherkins in brine, and vinegar-based pickles. These products are available in various sizes and packaging options to cater to diverse market needs.

Global Standards Compliance: All gherkin exports by Mahalaxmi Overseas comply with international food safety standards, including HACCP, ISO, and BRC certifications. This ensures that the products meet the stringent requirements of global markets.

Custom Packaging Solutions: Understanding the unique needs of its clients, Mahalaxmi Overseas provides customized packaging solutions to ensure safe transportation and extended shelf life. This flexibility has earned them the trust of customers worldwide.

Sustainability and Ethical Practices: Mahalaxmi Overseas is committed to sustainability. By partnering with farmers who employ eco-friendly practices and ensuring fair wages, the company contributes to the welfare of the agricultural community while maintaining environmental balance.

Why Choose Mahalaxmi Overseas?

Industry Expertise: With years of experience in the gherkin export business, Mahalaxmi Overseas has in-depth knowledge of global market trends and customer preferences.

Strong Logistics Network: The company’s efficient logistics network ensures timely delivery of fresh and preserved gherkins to any part of the world. Their dedication to prompt service minimizes delays and maintains product freshness.

Customer-Centric Approach: Mahalaxmi Overseas values its clients and strives to build long-term relationships by offering personalized services, competitive pricing, and consistent quality.

Innovation in Processing: The company continually invests in advanced processing technologies to enhance the quality and flavor of its gherkin products. This commitment to innovation sets Mahalaxmi Overseas apart from its competitors.

The Road Ahead

As the global appetite for gherkins continues to grow, Mahalaxmi Overseas is well-positioned to meet rising demands while adhering to its core values of quality, sustainability, and customer satisfaction. By leveraging its expertise and expanding its reach, the company aims to strengthen its position as a leading gherkin exporter in the international market.

For businesses seeking a reliable partner in the gherkin export industry, Mahalaxmi Overseas is the name to trust. With a proven track record and a vision for excellence, the company stands as a beacon of quality and reliability in the global agricultural sector.

For more details, you can visit us:

Indian Gherkins Manufacturer

Gherkin Exports from India

Gherkin Pickled Suppliers India

[memesandmylife]

sorry but a restaurant charging over $4 for a normal ass grilled cheese sandwich is grounds to blow the building up

[stenoodie]

Flashfood Pickups in March 2024

Flashfood Pickups in March 2024. #wholechickens #minipizzas #cheesestring

Flashfood fridges at the Superstore at Dufferin/Steeles in North York The app Flashfood is great.  You can save up to 50% off of food that is nearing its “best before” date by buying it on the app and picking it in the store.  Participating stores in the Greater Toronto Area include No Frills, Loblaws, Real Canadian Superstore, and independent grocers and pet stores.  Continue reading Flashfood…

[tightwadspoonies]

How to Shop at an Asian (or other ethnic) Grocery Store

Do you live in or near a city in the US?

Need to save some money on groceries?

Might I introduce you to... shopping at the local Asian grocery?

Asian grocery stores aimed at an Asian-American customer base almost always beat the prices of their western (or for-western) counterparts. Often by a significant amount, especially in categories like produce, meat, rice, and spices. Plus in addition to lower prices, you get the satisfaction of supporting a small, local business instead of a larger chain store.

(Note that a lot of this information applies to other ethnic grocery stores as well, but we're using Asian because they're common in many cities, and have particularly good prices on produce.)

But it can be a little bit of a learning curve when you first start to shop at them. This post will give you the information you need to navigate them.

So how do you find a good Asian grocery store?

First, go on google maps and search "grocery".

Note that you are NOT googling "Asian Grocery" or "Cheap Grocery". If you search "Asian Grocery" you will get results for Asian stores marketing toward a western audience, and because of this, will be neat, shiny, and very pricey. If you search "Cheap Grocery" you will get stores marketing themselves as cheap, which generally are only slightly less expensive than their "expensive" counterparts (think Aldi). Okay in a pinch, but you can do better.

Second, look at the pictures of all the stores you can easily get to.

Here's what you want: not a lot of printed ads, pictures of hand-written signs (especially in languages other than English), food in cardboard bins, and you want it to look kind of "junky". Bonus points if you can see prices listed in the pictures or the people shopping there are mostly older, ethnic women.

Third, If you couldn't find anything like this, go on your city's subreddit.

Search "cheap", "cheap grocery" and "expensive grocery". Why "expensive grocery"? Because you want to find people complaining about grocery prices, and you want to see the advice they get. Many times, that advice is Asian or ethnic grocery stores.

If you're still not getting anything, google "[city name] cheap grocery" and "[city name] expensive grocery" (see above). Scroll until you get to FORUMS discussing groceries in your city. You DO NOT want blogs or articles. Again, you're looking at the advice people are given when they complain about grocery prices.

One of the first questions people ask upon walking into an Asian grocery store of the type discussed in this post is:

"Is the food I'm getting here safe to eat?"

The answer is just as safe as anywhere else you might shop.

You're probably used to very clean, pretty, well-lit, well-organized stores. This will probably not be that, but it will be regulated by the same health department that regulates those stores. They are held to the same standards.

It's a lot of work to keep a store looking like a western consumer expects. It's a lot less work (and thus less money) to keep a store looking like an ethnic career housewife or grandmother expects. That is largely where the savings comes from.

What's a good deal at an Asian grocery?

Produce. You're probably used to things like onions and carrots being the cheapest per pound. Here it's going to be greens, apples, pears, radish, cabbage and maybe squash and sweet potatoes. Check unit prices and prepare to try some new things. Also a pound of greens is a LOT of greens. Keep that in mind. Also keep in mind that you might see a few pieces of produce that are bruised or have mold on them. That's okay. Just don't buy those pieces. The rest of the batch is probably fine. Wash produce when you get home if you're concerned, though you should be doing that anyway.

Rice and dry beans. If you like to buy in bulk, you're in luck. Don't expect to walk away with a pound or two of these. They come in 40lb packages. But if you tailor most of your meals around them, those meals will be cheap af. There are also lots of different types of specialty rice if you want to make your own sushi or mochi. Learn how to soak and sprout beans.

Tofu. Tofu is expensive when you buy it at a health food store. It is not when you buy it at an Asian grocery. It probably won't be in pretty packages, but again, cheap is not going to be super pretty.

Meat and fish. Meat is generally going to be cheaper here, though maybe not by as much as the produce is. Pork will probably be your cheapest option. You may also see cuts you don't normally see, like tongue, intestine, liver, kidneys, blood, etc... "Weird," however, does not automatically mean cheap in this context. Check unit prices and prepare to be adventurous. If you don't know what else to do with them, dried fish and animal organs make fantastic stock when boiled.

Spices. Again with the extremely large quantities here. But very inexpensive compared with their western counterparts.

Candy. This makes a great inexpensive gift if you need one, since the candy sold at these stores is fairly exotic for a western audience.

What isn't a good deal at an Asian grocery?

Dairy. This includes fresh milk, butter, cheese, etc... If they have it, it will be very expensive. Consider buying elsewhere.

Eggs. Again, this will probably be as expensive or more than the eggs you could get at a western supermarket.

Snacks. Pre-made items will be expensive in general, even though they may be tempting because they are different from what you are used to and you don't need to learn to cook a new thing. Do your best to avoid these and make your own if you can. If you can't, frozen pork or vegetable dumplings are probably your best bet for a quick meal.

Bread. It's pricey. A lot of Asian cuisines use rice, noodles, or buns for their starch instead of western-style bread. So if you can find it it will often be a novelty item.

What else do I need to know?

It's okay to be overwhelmed by new ingredients. Look up some YouTube videos on how to cook certain ingredients if you're not familiar with them.

These are not supermarkets. They sell food and sometimes the kitchenware (steamers, woks, chopsticks, etc...) needed to cook it. You will probably need to get your soap and household items somewhere else.

Pay in cash if you can. Most of these are very small businesses and paying them cash makes it so they don't need to pay credit card fees. At the very least, make the minimum purchase before paying with a card.

[fuckingrecipes]

how does one go about choosing what kind of onion they want to use? i'm at that stage of cooking where i feel comfortable freehanding stuff but i don't have a decision process for white/yellow/red onion beyond what's already in my fridge, lol.

Yellow Onion: Good all-around, general use onion. Good for Caramelizing, and just about any onion need.

Sweet Onions (Vidalia): A particularly mild version of a yellow onion, grown around Vidalia, Georgia. Crunchy and sweet! Walla Walla is another brand of sweet onion, grown in Washington, USA. Can be eaten like an apple tbh. REALLY GOOD for people who are sensitive to the strong flavor of onion.

White Onion: A little sweeter and milder than the yellow onion, but not as sweet as a sweet onion. Good for dicing and serving raw if you don't have red onion. Yellow and White onions are pretty much interchangeable.

Red Onion: Great Raw! Have a bit of spice to them, and make a very interesting savory flavor when cooked. (Red onion skins can be made into a dye!)

Green Onions/Scallions: Immature onions with white bottoms and green tops. Usually diced/sliced and used raw as a garnish or a mild raw onion flavor. Can be used to replace raw onion in bulk for a milder alternative.

Chives: Tinier, punchier alternative to green onions/scallions. While in the same Allium family as the rest of these, they never get bigger than their little grassy figure. Teeeeny tiny! Great for adorable garnishes and just a hint of onion in a salad. Not good for cooking with, they get bitter fast.

Shallots: Garlicky! Kinda a halfway point between 'onion' and 'garlic'. They stay small when fully matured, and have quite a bite when used raw. Cooked, they become mellow and have a less-intense garlic-onion flavor. Often used in sauces where you want a little onion and garlic flavor, but subtly. They're REALLY good roasted.

Leek: Basically like a giant green onion, except they're always like that. Can be used in place of Onion in nearly any recipe that doesn't require caramelization. Fun slice shape! Gentle onion flavor without a lot of bite. Best when cooked, not raw imo.

Kurrat (Egyptian Leek): Like a stronger, punchier version of the leek. Excellent roasted, sauteed, used in soups - very strong flavor and KEEPS its flavor, so its usually used in smaller quantities than other alliums.

[andiepot]

Homemade Taco Seasoning Mix With the appropriate spices, such as chili powder, paprika, onion powder, garlic powder, and cumin, you can easily make this mild taco seasoning blend at home.

[shennanigoats]

Mexican - Homemade Taco Seasoning Mix This mild taco seasoning blend is easy to make at home with the right spices, such as chili powder, paprika, onion powder, garlic powder, and cumin.

[dresshistorynerd]

Sewing 1890s Day Dress in Doll Scale

I went slightly overboard with this second historical doll project. Here's my first one. The style is from around 1897 and more of a middle class style. As with my first doll outfit, I tried to stick to historical methods as much as possible, but the scale forced me to do some deviations. I hand-sew everything though sewing machine was already widely used, because in this scale it's easier to control the stitch, there's not that much to sew anyway and also I just really like hand-sewing. Here's all the items I made. As said, I went a little overboard. One thing that's missing is the corset cover, but the layers of fabric were creating enough bulk on the waist as is so I decided to not make one.

This time I decided to try repainting the face. I don't have any doll customization materials, so I used acrylics. After couple of attempts I got decent results. Acrylics can't make as smooth and delicate finish as pastels, pencils and gouache, which can be used on vinyl with basing sprays, and I'm not experienced with painting small details on 3D objects, so it's a bit smudged at points, especially with the other eye. I aimed for 1890s very neutral make up and the type of expression that was popular in fashion plates and other illustrations.

Undergarments

Combinations and stockings

The combinations are split crotch as they were in the period. They are from thin cotton voile I have a lot of and is very appropriate. I didn't have really tiny enough lace for this, so it's kinda bulky, but I think it's okay enough. The stockings are cotton knit, which fits well. The garters are not actually necessary for this doll since her legs are rubbery.

Corset

I made the corset from a firm-ish linen and satin rayon pretending to be silk as the fashion fabric. The stitching of the boning channels is not super neat, this fabric is very unforgiving, I didn't have exactly matching thread and the scale made it very difficult. I of course didn't have tiny busk, so I used small hooks, sewed thread loops for them and used narrow metal wire for the edges. I think it looks surprisingly right on the outside. I used the same wire as the boning to reinforce the lacing on the back. I didn't actually use boning elsewhere but the tightly packed linen edges in the boning channels kinda work like lighter boning. I think it keeps the shape pretty ways even with just that. I stitched cotton tape inside to shape the corset further. I also didn't have tiny metal eyelets so I hand-sewed the lacing holes.

Bustle pad

The bustle pad is from linen and stuffed with tiny cabbage.

Petticoat

The petticoat is from the same cotton as the combinations.

Outer wear

Skirt

The fabric is cotton half-panama. It's pretty thin, but firm. I would have liked to use a woven wool, but I didn't have any that's thin enough to work in this scale. I think this cotton looks close enough in this scale to a wool with a tight weave, so I'm imagining it's that. My problem was that the cotton was white, but I wanted light brown. I wasn't going to buy any fabric for this, so I did the reasonable thing and dyed it with red onion peals (I've been doing natural dye experiments so this worked well for me).

Shirtwaist

The shirtwaist is from the same cotton as the undergarments. Yes, I dyed it too. I didn't have thin enough cotton in a color that would fit with the skirt and the purple bow, so I dyed it light blue with fabric color. Since I already went the trouble of dyeing I decided I might as well make a small flower print to it since that was popular in the era. I didn't want it to jump out too much but the lighting makes it even less visible. I made it with a white fabric pen. The collar and cuffs are reinforced with linen. I also sewed small stick-like beads to the cuffs on both sides, so one acts as a button (I sewed a buttonhole too) and the other makes it look like they are cufflinks. The bow is from the same fabric as the corset and the belt is sewn from the same cotton as the shirtwaist. The buckle is from a barbie belt.

Waistcoat

The waistcoat is from the same fabric as the skirt, thought the lapels and the back are from another satin rayon. I tailored the front panels and the lapels by stitching the linen interlining with tailor's stitches (I don't remember if that's the correct word in English) into shape. There is some wonkiness on one side of the hemline for some reason.

Boots

I made the slightly insane decision to make the shoes fully from leather, like they would have been in the period. I had an old broken leather wallet I had saved in case I needed some leather scarps. It has fairly thin leather, so it was workable here. It's light brown though, so I used black shoe polish to darken it. I wanted black or very dark brown shoes. I stacked the heels from glue and leather pieces and carved them into the right shape and sewed the shoe itself to leather shaped as the sole and glued it to the heeled and shaped sole. After I had shaped the shoes and the heels as much as I could I painted the heels black.

[carlyraejepsans]

aii🤙

boutta make white woman curry rice

[mahaoverseas]

Aloe Vera Juice Exports: A Global Trade Opportunity with Mahalaxmi Overseas

Aloe vera juice is not only a refreshing drink but also a natural powerhouse of health benefits, offering everything from improved digestion to glowing skin. This versatile product has gained immense popularity in the global market, driven by the growing consumer demand for natural, plant-based products. As the demand for aloe vera juice continues to soar worldwide, Mahalaxmi Overseas has established itself as a trusted name in the export of premium aloe vera juice. By offering high-quality products and reliable services, Mahalaxmi Overseas is positioned as a leading exporter in this thriving industry.

The Rising Demand for Aloe Vera Juice

Aloe vera, known for its numerous health and beauty benefits, has been used for centuries. However, in recent years, aloe vera juice has gained traction in the global market due to its wide array of health benefits and versatile uses. Aloe vera juice is rich in vitamins, minerals, and amino acids that support digestive health, skin rejuvenation, and hydration. It is also widely used in the cosmetic industry for its soothing properties.

The global market for aloe vera juice has been expanding rapidly, driven by consumer interest in wellness products that promote overall health and wellness. From health-conscious individuals to the beauty industry, aloe vera juice is now a highly sought-after product in many regions around the world. Countries with ideal growing conditions, like India, are stepping up their production to meet the growing demand, and Mahalaxmi Overseas is one of the key players in the export of this product.

Why Choose Mahalaxmi Overseas for Aloe Vera Juice Exports?

Mahalaxmi Overseas has become a leading exporter of aloe vera juice, known for its commitment to quality and customer satisfaction. The company’s expertise in aloe vera processing and dedication to maintaining the highest industry standards have earned it a solid reputation globally. Here’s why Mahalaxmi Overseas is the preferred choice for aloe vera juice exports:

Superior Quality: Mahalaxmi Overseas sources its aloe vera from trusted, organic farms that follow strict farming practices. The aloe vera juice is carefully processed to retain all the essential nutrients, ensuring that it reaches customers in its purest form. The juice undergoes rigorous quality checks to meet both domestic and international standards.

Variety of Products: Whether you need pure aloe vera juice, flavored variations, or aloe vera concentrate, Mahalaxmi Overseas offers a diverse range of products to meet the needs of different markets. The company provides packaging options that suit both bulk buyers and retail customers, making it a one-stop solution for all aloe vera juice export needs.

Global Reach: With an extensive export network, Mahalaxmi Overseas serves clients across several international markets. The company’s experience in handling large-scale exports ensures smooth transactions and timely deliveries, meeting the demands of customers worldwide.

Sustainability Focus: In a time when consumers are increasingly prioritizing sustainability, Mahalaxmi Overseas is committed to environmentally-friendly production methods. The company emphasizes ethical sourcing, reducing its carbon footprint, and supporting sustainable farming practices.

Competitive Pricing: Despite offering premium-quality aloe vera juice, Mahalaxmi Overseas ensures competitive pricing for its clients. The company’s direct sourcing model allows it to provide products at affordable rates while maintaining the highest standards of quality.

Health Benefits of Aloe Vera Juice

The popularity of aloe vera juice can be attributed to its numerous health benefits. It is not only a refreshing drink but also a potent natural remedy with the following advantages:

Supports Digestion: Aloe vera juice is known to aid digestion and relieve constipation, making it a valuable addition to any health-conscious person’s diet.

Hydration: Rich in water content, aloe vera juice is an excellent hydrating beverage, keeping the body refreshed and energized.

Promotes Healthy Skin: Due to its high vitamin and mineral content, aloe vera juice supports skin health from the inside out, helping to reduce inflammation and promote a healthy glow.

Detoxifies the Body: Aloe vera juice helps in detoxifying the body by flushing out toxins, making it an excellent option for those seeking natural ways to cleanse and refresh their system.

For more details, you can visit us:

Aloe Vera Drink Exports from India

Pickled Gherkin Suppliers in India

Gherkin Pickle Manufacturers in India

[what-even-is-thiss]

Quick and cheap filling vegetarian food (I’m going ovo-lacto for this)

Soup:

Dump some cans of stuff in a pot. Maybe some seasoning too. Pearl barley or rice may also be a good choice to bulk things out. With beans or legumes and some kind of grain you can make a whole protein. If that doesn’t appeal to you add some cheese or poached egg. Don’t add a lot of rice btw it will expand don’t turn your soup into a rice dish I swear to gosh

Quesadillas:

Basic idea for this is shredded cheese melted in between two tortillas warmed up on either side in a pan, in a microwave if you’re feeling extra depressed. But other stuff can be added. Salsa, pico, leftover tofu or beans, sliced peppers or onion. It’s a dish that’s as complicated or as simple as you want to make it.

Casseroles:

Dump a can of cream of mushroom or cream of potato soup on it. It’ll work itself out probably.

Scrambled eggs:

The most braindead way to cook eggs. You can even scramble them in the pan. Put stuff in it. I like putting fried tomatoes in it. Add enough mushrooms and cheese and you can feel your system clogging up in real time. Eat some toast with it to convince yourself that adding carbs makes it fine actually

Curry:

Wildly oversimplified term for basically most Indian food. It’s simpler to make than you think. The spices are the important part. The base of a lot of types of Indian food is onion, ginger, garlic, and tomato and then add spices and stuff to that. What stuff? Whatever. Spinach, potatoes, coconut milk, regular milk, even more tomatoes, lentils, beans, yogurt. Put it over rice probably. Use powdered onion and ginger-garlic paste and canned tomatoes when you’re tired. Probably look up some actual Indian YouTubers and bloggers to get more specific recipes than my stupid ass can provide.

Peanut noodles:

Cook some noodles. Probably ramen noodles. Melt some peanut butter on it and add soy sauce. Merry Christmas.

Melts:

Get a panini press so you never have to think again. Cheese, something else, bread, hot, eat. Add a sauce and some nicely grilled vegetables if you want to but tbh a midnight grilled cheese with tomato isn’t gonna be a gourmet meal. Just make it so you can finish crying.

Smoothie:

Frozen fruit and/or veggies and some kind of liquid. I usually use strawberry, mango, and soymilk. Maybe yogurt too idk. The worst part of this is cleaning the blender later but the actual process of making it is fast.

Pasta:

There’s more to life than just spaghetti and red sauce. Or so I’ve been told. You can use canned soups as a sauce sometimes if you reduce them a bit. I like butternut squash soup. Adding some cream cheese to sauces tastes better than it sounds and can fix your protein problem that you sometimes get with pasta dishes. Keeping a jar of pesto and some mushrooms in the fridge can make for a fast dinner when you need it.

Chili:

Get two different types of beans and some tomatoes and chili powder and whatever in a pot and let those bitches get to know each other and simmer while you stare off into space for a while. Maybe like 10-20 minutes idk it tastes good with sour cream

[najia-cooks]

[ID: Two large flatbreads. The one in the center is topped with bright purple onions, faux chicken, fried nuts, and coarse red sumac; the one at the side is topped with onions and sumac. Second image is a close-up. End ID]

مسخن / Musakhkhan (Palestinian flatbread with onions and sumac)

Musakhkhan (مُسَخَّن; also "musakhan" or "moussakhan") is a dish historically made by Palestinian farmers during the olive harvest season of October and November: naturally leavened flatbread is cooked in clay ovens, dipped in plenty of freshly pressed olive oil, and then covered with oily, richly caramelized onions fragrant with sumac. Modern versions of the dish add spiced, boiled and baked chicken along with toasted or fried pine nuts and almonds. It is eaten with the hands, and sometimes served alongside a soup made from the stock produced by boiling the chicken. The name of the dish literally means "heated," from سَخَّنَ "sakhkhana" "to heat" + the participle prefix مُـ "mu".

I have provided instructions for including 'chicken,' but I don't think the dish suffers from its lack: the rich, slightly sour fermented wheat bread, the deep sweetness of the caramelised onions, and the true, clean, bright expressions of olive oil and sumac make this dish a must-try even in its original, plainer form.

Musakhkhan is often considered to be the national dish of Palestine. Like foods such as za'tar, hummus, tahina, and frika, it is significant for its historical and emotional associations, and for the way it links people, place, identity, and memory; it is also understood to be symbolic of a deeply rooted connection to the land, and thus of liberation struggle. The dish is liberally covered with the fruit of Palestinian lands in the form of onions, olive oil, and sumac (the dried and ground berries of a wild-growing bush).

The symbolic resonance of olive oil may be imputed to its history in the area. In historical Palestine (before the British Mandate period), agriculture and income from agricultural exports made up the bulk of the economy. Under مُشَاعْ (mushā', "common"; also transliterated "musha'a") systems of land tenure, communally owned plots of land were divided into parcels which were rotated between members of large kinship groups (rather than one parcel belonging to a private owner and their descendants into perpetuity). Olive trees were grown over much of the land, including on terraced hills, and their oil was used for culinary purposes and to make soap; excess was exported. In the early 1920s, Palestinian farmers produced 5,000 tons of olive oil a year, making an average of 342,000 PL (Palestinian pounds, equivalent to pounds sterling) from exports to Egypt alone.

During the British Mandate period (from 1917 to 1948, when Britain was given the administration of Palestine by the League of Nations after World War 1), acres of densely populated and cultivated land were expropriated from Palestinians through legal strongarming of and direct violence against, including killing of, فَلّاَحين (fallahin, peasants; singular "فَلَّاح" "fallah") by British troops. This continued a campaign of dispossession that had begun in the late 19th century.

By 1941, an estimated 119,000 peasants had been dispossessed of land (30% of all Palestinian families involved in agriculture); many of them had moved to other areas, while those who stayed were largely destitute. The agriculturally rich Nablus area (north of Jerusalem), for example, was largely empty by 1934: Haaretz reported that it was "no longer the town of gold [i.e., oranges], neither is it the town of trade [i.e., olive oil]. Nablus rather has become the town of empty houses, of darkness and of misery". Farmers led rebellions against this expropriation in 1929, 1933, and 1936-9, which were brutually repressed by the British military.

Despite the number of farmers who had been displaced from their land by European Jewish private owners and cooperatives (which owned 24.5% of all cultivated land in Palestine by 1941), the amount of olives produced by Palestinians increased from 34,000 tons in 1931 to 78,300 in 1945, evidencing an investment in and expansion of agriculture by indigenous inhabitants. Thus it does not seem likely that vast swathes of land were "waste land," or that the musha' system did not allow for "development"!

Imprecations against the musha' system were nevertheless used as justification to force Palestinians from their land. After various Zionist organizations and militant groups succeeded in pushing Britain out of Palestine in 1948—clearing the way for hundreds of thousands of Palestinians to be dispossessed or killed during the Nakba—the Israeli parliament began constructing a framework to render their expropriation of land legal; the Cultivation of Waste Lands Law of 1949, for example, allowed the requisition of uncultivated land, while the Absentees’ Property Law of 1950 allowed the state to requisition the land of people it had forced from their homes.

Israel profited from its dispossession of millions of dunums of land; 40,000 dunums of vineyards, 100,000 dunums of citrus groves, and 95% of the olive groves in the new state were stolen from Palestinians during this period, and the agricultural subsidies bolstered by these properties were used to lure new settlers in with promises of large incomes.

It also profited from the resulting "de-development" of the Palestinian economy, of which the decline in trade of olive oil furnishes a striking example. Palestinian olive farmers were unable to compete with the cheaper oils (olive and other types) with which Zionist, capital-driven industry flooded the market; by 1936, the 342,000 PL in olive oil exports of the early 1920s had fallen to 52,091 PL, and thereafter to nothing. While selling to a Palestinian captive market, Israel was also exporting the fruits of confiscated Palestinian land to Europe and elsewhere; in 1949, olives produced on stolen land were Israel's third-largest export. As of 2014, 12.9% of the olives exported to Europe were grown in the occupied West Bank alone.

This process of de-development and profiteering accelerated after Israel's military seizure of the West Bank and Gaza in 1967. In 1970, agriculture made up 34% of the GDP of the West Bank, and 31% of that of Gaza; in 2000, it was 16% and 18%, respectively. Many of those out of work due to expropriated or newly unworkable land were hired as day laborers on Israeli farms.

Meanwhile, Palestinians (and Israeli Palestinians) continued to plant and cultivate olives. The fact that Palestinians do not control their own water supplies or borders and may expect at any time to be barred by the military from harvesting their fields has discouraged investment and led to risk aversion (especially since the outmoding of the musha' system, which had minimized individual risk). In this environment, olive trees are attractive because they are low-input. They can subsist on rainwater (Israel monopolizes and poisons much of the region's water, and heavily taxes imports of materials that could be used to build irrigation systems), and don't require high-quality soil or daily weeding. Olive trees, unlike factories and agricultural technology, don't need large inputs of capital that stand to be wasted if the Israeli military destroys them.

Olive trees are therefore the chosen crop when proving a continued use of land in order to prevent the Israeli military from expropriating it under various "waste" or "absentee" land laws. Palestinians immediately plant olive seedlings on land they have been temporarily forced from, since even land that has lain fallow due to status as a military closed zone can be appropriated with this justification. The danger is so pressing that Palestinian agronomists encouraged this habit (as of 1993), despite the fact that Israeli competition and continual planting had lowered olive crop prices, and despite the decline in soil quality that results from never allowing land to lie fallow. In more recent years, olive trees have yielded primary or supplementary income for about 100,000 Palestinian families, producing up to 191 million USD in value in good years (including an average of 17,000 tons of olive oil yearly between 2001 and 2009).

Israeli soldiers and settlers have famously uprooted, vandalized, razed, and burned millions of these olive trees, as well as using military outposts to deny Palestinian farmers access to their olive crops. It prefers to restrict Palestinians to annual crops, such as vegetables and grains, and eliminate competition in permanent crops, such as fruit trees.

This targeting of olive trees increases during times of intensified conflict. During the currently ongoing olive harvest season (November 2023), Gazan olive farmers have reported being targeted by Israeli war planes; some farmers in the West Bank have given up on harvesting their trees altogether, due to threats issued by organized networks of settlers that they would kill anyone seen making the attempt.

The rootedness of olive trees in the history of Palestine gives them weight as a symbol of homeland, culture, and the fight for liberation. Palestinian olive harvest festivals, typically celebrated in October with singing, dancing, and eating, have inspired similar events elsewhere in the world, aimed at sharing Palestinian food and culture and expressing solidarity with those living under occupation.

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Ingredients:

For the dish:

2 pieces taboon bread, preferably freshly baked

2 large or 3 medium yellow onions (480g)

1 cup first cold press extra virgin olive oil (زيت زيتون البكر الممتاز)

1 Tbsp coarsely ground Levantine sumac (سماق شامي / sumaq shami), plus more to top

Ground black pepper

For the chicken (optional):

500g chicken substitute

5 green cardamom pods, or 1/4 tsp ground cardamom

4 cloves, or pinch ground cloves

1 Mediterranean bay leaf

1 Tbsp ground sumac

For the nut topping (optional):

2 Tbsp slivered almonds

2 Tbsp pine nuts

Neutral oil, for frying

Notes on ingredients:

Use the best olive oil that you can. You will want oil that has some opacity to it or some deposits in it. I used Aleppo brand olive oil (7 USD a liter at my local halal grocery).

If you want to replace the taboon bread with something less laborious, I would recommend something that mimics the rich, fermented flavor of the traditional, whole-wheat, naturally leavened bread. Many people today make taboon bread with white flour and commercial yeast—which you might mimic by using storebought naan or lavash, for example—but I think the slight sourness of the flatbread is a beautiful counterpoint to the brightness of the sumac and the sweetness of the caramelized onions. I would go with a sourdough pizza crust or something similar.

Your sumac should be coarsely ground, not finely powdered; and a deep, rich red, not pinkish in color (like the pile on the right, not the one on the left).

For this dish, a whole chicken is usually first boiled (perhaps with spices including bay leaves, cardamom, and cloves) and then baked, sometimes along with some of the oil from frying the onions. I call for just frying or baking instead; in my opinion, boiling often has a negative effect on the texture of meat substitutes.

Instructions:

For the onions:

1. Heat a cup of olive oil in a large skillet or pot. Fry onions on medium-low, stirring often, for 10 minutes or until translucent.

2. Add 1 Tbsp sumac and a few cracks of black pepper and reduce to low. Cook for another 30 minutes, stirring occasionally, until onions are sweet, reduced in volume, and pinkish in color.

For the chicken:

1. Briefly toast and finely grind spices except for sumac (cardamom, cloves, and bay leaf). Filter with a fine mesh sieve. Dip 'chicken' into the pot in which you fried the onions to coat it with olive oil, then rub spices (including sumac) onto the surface.

2. Sear chicken in a dry skillet until browned on all sides; or bake, uncovered, in the top third of an oven heated to 400 °F (200 °C) until browned.

For the nut topping:

1. Heat a neutral oil on medium in a small pot or skillet. Add almonds and fry for 2 minutes, until just starting to take on color. Add pine nuts and fry until both almonds and pine nuts are golden brown. Remove with a slotted spoon.

To assemble:

1. Dip each flatbread in the olive oil used to fry the onions, then spread onions over the surface.

Some cooks dip the bread entirely into oil; others press it lightly into the surface of the oil in the pot on both sides, or one side; a more modern method calls for mixing the olive oil with chicken broth to lighten it. Consult your taste. I think the bread from my taboon recipe stands up well to being pressed into the oil on both sides without tearing or becoming soggy.

2. Top flatbread with chicken and several large pinches more sumac. Bake briefly in the oven (still heated to 400 °F / 200 °C), or broil on low, for 3-5 minutes, until the sumac and the surface of the bread have darkened a shade.

3. Top with fried nuts.

Musakhkhan is usually eaten by ripping the chicken into bite-sized pieces, tearing off a bit of bread, and eating the chicken using the bread.

Some cooks make a layered musakhkhan, adding two to three pieces of bread covered with onions on top of each other before topping the entire construction with chicken and pine nuts.