#Spray Dried Tomato Powder

[avienssblog]

Spray Dried Tomato Powder: A Versatile Ingredient for Culinary Delights

When it comes to enhancing the flavor and nutritional value of your dishes, few ingredients can match the versatility and convenience of spray dried tomato powder. This unique powder is made by using a specialized process that removes the moisture from tomatoes while preserving their rich taste, vibrant color, and beneficial nutrients. In this article, we will explore the uses, benefits, and reasons why spray dried tomato powder should be a staple in every kitchen.

The Many Uses of Spray Dried Tomato Powder

Spray dried tomato powder can be used in a wide range of culinary applications, adding an intense burst of tomato flavor to your dishes. Here are some popular uses:

1. Seasonings and Spice Blends

Tomato powder is a fantastic addition to spice blends and seasonings. It can be combined with herbs, spices, and other dried vegetables to create unique flavor profiles for rubs, marinades, and sauces. The concentrated tomato flavor adds depth and complexity to any dish.

2. Soups, Sauces, and Gravies

Whether you are making a hearty tomato soup, a tangy pasta sauce, or a rich gravy, spray dried tomato powder can elevate the taste to new heights. Just a small amount of this powder can intensify the tomato flavor and give your recipes a restaurant-quality touch.

3. Baked Goods and Snacks

Tomato powder can also be used to enhance the flavor of baked goods and snacks. From bread and pizza dough to crackers and popcorn seasoning, a sprinkle of this powder can take your homemade treats to the next level. It adds a unique umami taste that will leave your guests craving for more.

The Benefits of Spray Dried Tomato Powder

Aside from its delicious taste and versatility, spray dried tomato powder offers numerous health benefits. Here are a few reasons why you should consider incorporating it into your diet:

1. Nutrient-Rich Superfood

Tomatoes are packed with essential vitamins, minerals, and antioxidants. By using spray dried tomato powder, you can conveniently boost your intake of nutrients like vitamin C, vitamin A, potassium, and lycopene. These compounds have been linked to various health benefits, including improved heart health and a reduced risk of certain cancers.

2. Easy to Store and Use

Spray dried tomato powder has a long shelf life and can be easily stored in a cool, dry place. Unlike fresh tomatoes, this powder does not require refrigeration and can be readily available whenever you need it. Its versatility and long-lasting nature make it a convenient pantry staple.

3. Intense Flavor with Less Moisture

As the moisture is removed during the spray drying process, the flavor of tomatoes becomes concentrated in the powder. This means that you can achieve a more intense tomato taste in your dishes without adding excess liquid. It is an excellent option for those who want to enhance the flavor without altering the texture.

Conclusion

Spray dried tomato powder is a culinary gem that deserves a place in every kitchen. Its ability to add a burst of tomato flavor, versatility in various dishes, and numerous health benefits make it an invaluable ingredient. Whether you are a professional chef or a home cook, incorporating this powder into your recipes will undoubtedly elevate your culinary creations to new heights. So, why wait? Grab a jar of spray dried tomato powder and embark on a flavorful journey like never before!

[divya1234]

Boost Your Health with the Nutrient-Rich Ecoflav Tomato Powder

Ecoflav Tomato Powder, offered by Vinayak Corporation, is a nutrient-dense ingredient that provides an easy way to boost your health. Made from premium quality tomatoes, this powder retains all the essential nutrients and flavors, making it a valuable addition to a healthy diet.

Tomato powder is rich in vitamins and antioxidants, particularly vitamins A and C, which are crucial for maintaining a healthy immune system and promoting skin health. The lycopene content in tomato powder, a powerful antioxidant, helps protect the body against oxidative stress and reduces the risk of chronic diseases such as heart disease and cancer.

Incorporating tomato powder into your daily diet is simple and versatile. It can be added to smoothies, soups, and sauces, or even sprinkled on salads and snacks. This allows you to enjoy the nutritional benefits of tomatoes without the hassle of dealing with fresh produce, which can spoil quickly.

One of the standout features of Ecoflav Tomato Powder is its convenience. It has a long shelf life and does not require refrigeration, making it an ideal ingredient for busy lifestyles. This ensures that you always have a nutrient-rich option available, even when fresh tomatoes are not in season.

Vinayak Corporation uses advanced drying techniques to preserve the natural nutrients and flavors of tomatoes. Their commitment to quality guarantees that consumers receive a product that is pure, natural, and effective. By incorporating Ecoflav Tomato Powder into your diet, you can enjoy the numerous health benefits of tomatoes in a convenient and versatile form.

For more information visit us:

[burade]

kirby: smells like fresh strawberries, pink bubblegum, cotton candy, warm sponge cake, vanilla crème chantilly, marshmallow fluff, cherry blossoms, spring florals, plump tomatoes on the vine, sticky crayons, syrupy cherry energy drinks, damp soil and grass cuttings.

meta knight: smells like steel, fresh-cut black roses, rich dark chocolate desserts, hot roasted coffee topped with sweetened condensed milk, white musk, ozone in the air, sea salt, armour polish, peppermint soap, fruity lollipops, a tasteful amount of unisex perfume.

king dedede: smells like tender, dripping spit-roasted spareribs, richly seasoned meat and vegetable stews, the sizzle of aromatics in a pan with brown butter and olive oil, waddle dee fur, dried herbs, white musk, feathers, luxury soaps, freshly laundered silks and furs, and expensive masculine perfume.

bandana dee: smells like apple blossoms, just-pressed cider, lemon slices, creamed polyfloral honey, pine sap, freshly laundered cloth, soft clean fur, soap bubbles, maple syrup, roasted chestnuts, sweet spiced cakes with sugary frosting, vanilla protein powder, wood polish, fruity body spray, faintly of sweat.

[aaalanasblog]

My June ‘Keep’ List 🌸

skincare, makeup, fragrances, bodycare, and foods I loved in May that I’m still using in June ✨

SKINCARE

Mediheal NMF Ampoule Mask

Paula’s Choice 10% Azaelic Acid w/ Salicylic Acid and Licorice Root

Torriden Dive In Cream

Experiment Beauty Buffer Jelly

Stratia Lipid Gold

Heimish Marine Care Eye Cream

Youth to the People Superfood Cleanser

Purito Centella Green Level Buffet Serum

Axis-Y Biome Radiating Essence

MAKEUP

rom&nd Better Than Cheek (Peach Chip + Fig Chip are my faves!)

Dior BACKSTAGE Powder-No-Powder

NARS Skin Tint w/ SPF 30

Benefit Playtint

Maybelline Sky High Mascara

my Revlon lash curler

my handy dandy MAC Lip Pencil in shade Cork

Givenchy Prisme Libre concealer

Rare Beauty Bronzer Stick

Pseudo Labs PHreckles

FRAGRANCE

Keiko Mecheri ‘UME’

Jo Malone Bitter Mandarin

Keiko Mecheri ‘DATURA BLANCHE’

BODYCARE

Naturium Mandelic Acid Body Wash (perfect for ppl like me who get night sweats)

Naturium Glycolic Acid Body Wash (KP, who?)

Naturium Bio-Lipid Body Lotion

Up and Up (Target brand) Vitamin E + Aloe Body Oil

TOPICALS Slather Body Serum (KP and stretch marks, who?)

TOPICALS Faded Body Mist (hyperpigmentation, where?)

Banana Boat SPF 50 Spray

Josie Maran Self-Tanning Oil

FOODS

Orange Creamsicle Protein Shake (should I drop this recipe? it’s so good 😭)

Braised Chicken

Roasted Sweet Potato w/ Flaky Salt

Sun-dried tomato + basil red lentil pasta

BBQ Steak Bites

Fonio

Collagen Gummies

Mediterranean rice bowls w/ seared chicken, cucumber, tomato, onion, and a greek yogurt sauce

Jeni’s Ice Cream (a girl needs a sweet treat, okay? lol)

What are some of your “keeps”? 🦋

[ricoydelicioso]

High Protein Chicken Shawarma Rice Bowls! ONLY 490 CALORIES!🍗🥙🔥

High Protein Chicken Shawarma Rice Bowls! ONLY 490 CALORIES!🍗🥙🔥

This might just be the best chicken & rice recipe i’ve made, juicy shawarma chicken paired with golden fluffy rice, my delicious spicy samurai sauce and yogurt cucumber mix🤌🏽🔥 @jalalsamfit

Macros per serving (4 total)

488 Calories | 45g Protein | 42g Carbs | 14g Fat

Ingredients (4 servings)

750g Chicken Breast cut into thinner fillet slices

4-5 Minced Garlic Cloves

2 tsp Onion Powder

2 tsp Dried Parsley

2 tsp Smoked Paprika

1.5 tsp Salt & Pepper

2 tsp Cumin

3/4 Lemon Juice

40g Light Butter (for cooking all pieces)

Spicy Samurai Sauce

200g Low Fat Greek Yogurt (Brand: Milbona)

100g Light Mayo (Brand: Hellmanns)

25-30g any Hot Sauce (I used Sauce Shop Buffalo Sauce)

1/2 tsp Salt, Pepper, Garlic, Onion Powder, Paprika

1/4 Lemon Juice

Cucumber Yogurt Mix

100g Greek Yogurt

Chopped Cucumbers & Tomatoes

Season to taste Salt, Garlic, Cumin

Fresh Parsley

Golden Rice

200g Uncooked Basmati Rice (140g Cooked Rice per serving)

1 tsp Turmeric, Paprika, Salt, Cumin

Find More Easy & Delicious Recipes like this in my Digital Cookbook!👨‍🍳📖

Important Cooking Notes

When cooking the chicken make sure it’s on medium heat. Use cooking spray or olive oil if preferred

Make the golden rice before cooking the chicken

You can make the Samurai Sauce and Cucumber Yogurt mix in bulk and store separately. Only add to your meal when ready to eat

Reheat the rice and chicken separately to the other components

[calmdownandcook]

Lasagna Math

My childhood trauma? My Mom used cottage cheese in lasagna instead of ricotta. I have since sorted that out. I love lasagna, specifically a traditional tomato and cheese version with a meat sauce but I’ve been known to stray from the main path and go down the butternut squash and sage road, mushrooms, or even a true green veggie one. Why not a Greek version because I love feta and black olives. I’m sure there is a “Mexican Lasagna” out there and if you want I’m sure you could figure it out (Salsa instead of tomato sauce?), doesn’t ring my bells - but you do you. Lasagna is not a “quick throw together” meal but it makes up for it with the ability to make it ahead of time and the glorious leftovers. Lasagna is where you learn to embrace “Mis En Place”. Mise en place is a French culinary term that translates to “putting in place” or “everything in its place.” I often refer to it. It means to prepare and organize all the ingredients and tools needed for cooking before you start. This means chopping vegetables, measuring spices, and liquids, and having all your equipment ready to go. If you take a minute to have everything for your lasagna ready and laid out on your counter then the assemble part will be a snap and kinda rewarding. Lasagna is really about math. There are patterns and numbers. You start with 12 lasagna noodles but you need 4 layers of them so there are 3 noodles per layer. I’m a dork, I love math. 5 layers of sauce, at 1 cup of sauce per layer (any sauce you choose) there should always be 5 cups of sauce (start on the bottom and end on the top with your sauce). Same with the ricotta cheese mixture. 3 layers equals 3 cups (in between the noodles only). Once you understand this you will be able to customize and adapt in any way your heart desires.

Ingredients

Serves 6-8 (depending on your appetite)

9×13 pan

12 lasagna noodles 

4 cups shredded mozzarella cheese divided

½ cup shredded Parmesan cheese 

16 or 15 ounces of ricotta cheese or cottage cheese (ricotta cheese usually comes in 15-ounce packages so this is cool if this is what you got, otherwise use 16 ounces)

 2 tablespoons of dried parsley or 4 tablespoons of fresh chopped

 2 large egg beaten

½ teaspoon of garlic powder

5 cups of tomato sauce, Your favorite premade sauce, or something like the “Anyday Sunday Sauce”. If there is no meat in it feel free to add 1 pound of cooked and browned ground meat. Any kind you choose.

Bring a large pot of salted water to a boil. Add your lasagna noodles and cook for 2 minutes less than what the package says. Drain, rinse noodles under cold water, and set aside. Lay the noodles on waxed paper or parchment in a single row so they don’t stick.

If you are adding cooked ground meat to the tomato sauce add it now.

In a separate medium bowl, combine 2 cups mozzarella cheese, 1/2 cup parmesan cheese, the ricotta, parsley, garlic powder, and egg.

Spray a 9x13 pan with non-stick spray. Spread 1 cup of the tomato sauce on the bottom.

Top it with 3 lasagna noodles. 

Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce.

Repeat twice more. Finish with 3 noodles topped with remaining sauce.

Cover with foil and bake for 45 minutes. 

Remove the foil and sprinkle the top of the lasagna with the remaining 2 cups of mozzarella cheese.

Bake uncovered for an additional 15 minutes or until browned and bubbly.

Broil for 3-5 minutes if desired, if you like the crispy brown parts.

Rest for at least 15 minutes before cutting.

You made a classic, simple lasagna. Hurray for you! What do you want to do next? You can embellish the tomato sauce in any way that appeals to you (see Any Day Sunday Sauce). That flavors the whole dish. You can also look to the Mozzarella and Parmesan Cheese, and swap them out for something else. Some or all of it can be mixed with something like Feta Cheese or any Smoked Cheese. These will affect the flavor of the whole dish.

Changing the sauce is a simple way to dial up your lasagna. You just need 5 cups of some sauce to make the recipe. The recipe for the classic lasagna calls for 5 cups of tomato sauce. Switch out the tomato sauce for something else. Choose the flavor you want to use, combine it with a classic white sauce, and you will have something appropriate for your lasagna. As long as you start with 5 cups of some sauce the math will work.

For example Butternut Squash. Combine mashed butternut squash with a classic white sauce to make your lasagna. Boil and mash butternut squash until you have about 3 cups, add 2 cups of white sauce so it totals 5 cups. Swap this out for the tomato sauce in the recipe. The squash “sauce” can be flavored with things like dried oregano (about 1 teaspoon) and lots of cracked black pepper. A white sauce is a great base to create the variety that you are looking for.

Another flavor is starting with 2 cups of mushrooms, sauteed in butter, and then filling out the sauce with 3 cups of white sauce will produce a lovely mushroom lasagna. You will have a mushroom sauce when you marry cooked mushrooms with white sauce. This can be seasoned with anything you want. Fresh or dried herbs, a healthy splash of sherry, and surprisingly a pinch of nutmeg are really good. Choose your flavor, see how many cups it totals, and “sauce it up” with white sauce. Do a little math so you end up with 5 cups.

Butternut Squash (mashed smooth or pureed in a food processor), you could sprinkle cooked sausage in between layers.

Mushroom Domestic or Wild 

Defrosted frozen Chopped Spinach and Grated Zucchini (squeeze excess water from both)

5 cups of White Sauce combined with 1 pound of cooked Sausage

5 cups of White Sauce with Seafood (Tiny Shrimp and Crab)

Greek (feta, spinach, dill, greek olives)

Not Eggplant because Eggplant is gross.

Classic White Sauce

2 tablespoons butter

2 tablespoons flour

1 cup milk (Any kind, your preference)

Salt and Pepper to taste

Melt butter in a medium saucepan over medium-low heat.

Add 2 tablespoons of flour to melted butter and stir with a whisk to prevent any lumps.

Add salt and pepper to taste.

Cook, whisking constantly for 1 minute.

Slowly pour 1 cup of milk into the butter-flour mixture and continue whisking, making sure there are no lumps.

[giacoppola]

Courgette waffles are a tasty take on regular waffles. They have the fresh tastes of zucchini, basil, sun-dried tomatoes, and feta cheese. You can eat these savory waffles as a snack or as a side dish.

Ingredients: 1 large courgette, grated and squeezed to remove excess moisture. 2 cups all-purpose flour. 1/2 cup grated Parmesan cheese. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 large eggs. 1 cup milk. 1/4 cup olive oil. 1/4 cup fresh basil leaves, finely chopped. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup feta cheese, crumbled.

Instructions: Grate the zucchini and mix it with the all-purpose flour, Parmesan cheese, baking powder, salt, and black pepper in a large bowl. Add the eggs, milk, and olive oil to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Cut up the basil, add the sun-dried tomatoes, and crumble the feta cheese. Warm up your waffle iron and use non-stick cooking spray to lightly coat it. Pour the courgette waffle batter onto a waffle iron that has already been heated. Make sure to follow the waffle iron's size and cooking time instructions that came with it. They are done when they are golden brown and crisp. When the Courgette Waffles are done, serve them hot with your favorite toppings or dipping sauce. Have fun!

Pete

[vocesconfutura]

Pizzadillas are a fantastic way to enjoy the flavors of pizza in a healthier, portable wrap. Packed with veggies and whole wheat tortillas, they make a quick and delicious meal for pizza lovers on the go.

Ingredients: 4 whole wheat tortillas. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1 cup sliced bell peppers. 1 cup sliced mushrooms. 1/2 cup sliced black olives. 1/2 cup sliced cherry tomatoes. 1/2 cup chopped spinach. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon red pepper flakes optional. Olive oil cooking spray.

Instructions: Preheat a non-stick skillet over medium heat. Place one tortilla in the skillet and spread 1/4 cup of marinara sauce evenly over it. Sprinkle 1/4 cup of mozzarella cheese on top of the sauce. Add a quarter of the bell peppers, mushrooms, olives, cherry tomatoes, and spinach on the cheese. Sprinkle with a pinch of dried oregano, garlic powder, and red pepper flakes if you like it spicy. Top with another tortilla and press gently to seal the ingredients inside. Cook for 2-3 minutes on each side or until the tortilla is crispy and the cheese is melted. Repeat the process with the remaining tortillas and ingredients. Once cooked, let them cool slightly, then slice each pizzadilla into quarters. Serve hot and enjoy your healthy Pizzadillas!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tania Kline

[sayajispraydrying]

Top-Quality Dried Tomato Powder Manufacturer in India

Get premium Dried Tomato Powder in India from Sayaji Spray Drying. Our state-of-the-art facilities and expert quality control ensure the highest quality powder for your food products.

visit : https://sayajispraydrying.com/tomato-powder-india/

[divya1234]

Exploring the Culinary Versatility of Vinayak Corporation’s Tomato Powder

Tomato powder from Vinayak Corporation offers a convenient way to enjoy the rich flavor and nutritional benefits of tomatoes in various culinary applications. This versatile ingredient is made from high-quality tomatoes that are carefully processed to retain their natural taste and nutrients, making it a staple for creative cooks and chefs.

One of the primary advantages of tomato powder is its ability to enhance the flavor of a wide range of dishes. It can be used in soups, sauces, and stews to provide a concentrated tomato flavor without the need for fresh tomatoes. This makes it particularly useful in recipes where liquid needs to be controlled, such as in dry rubs or seasoning blends.

In addition to its flavor-enhancing properties, tomato powder is also a nutritional powerhouse. It is rich in vitamins A and C, which are essential for immune function and skin health. The lycopene content, a powerful antioxidant found in tomatoes, helps protect the body against oxidative stress and may reduce the risk of certain chronic diseases.

Tomato powder is also incredibly easy to use and store. Unlike fresh tomatoes, which have a limited shelf life, tomato powder can be stored for extended periods without losing its potency. This makes it a practical ingredient for busy kitchens, ensuring that the delicious taste of tomatoes is always within reach.

Vinayak Corporation’s commitment to quality ensures that their tomato powder is free from additives and preservatives. This dedication to purity guarantees that consumers receive a natural and effective product, perfect for enhancing the flavor and nutrition of their favorite dishes.

For more information visit us:

[chefcarrie]

The School Pizza Recipe- Don't Lose This Recipe 😋

Ingredients

Crust:

2-2/3 cup flour

3/4 cup powdered milk

2 T sugar

1 package quick rise yeast

1 tsp salt

1-2/3 cup warm water (110-115)

2 T vegetable oil

Filling:

1/2 lb Italian sausage

1/2 lb ground chuck

1/2 tsp pepper

1/2 tsp salt

1 (8oz) block mozzarella cheese

Sauce (I make the day before):

1 (6oz) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves garlic minced

1 t salt

1 tsp pepper

1/2 T dried oregano

1/2 T dried basil

1/2 t dried rosemary

Steps

Crust:

Preheat oven to 475.

Spray 18 x 13 sheet pan with Pam and lay parchment paper down.

Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps - you just want no dry spots.

Spread dough onto sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.

Bake just the crust for 8-10 min. Remove from oven and set aside.

filling:

Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.

Get out sauce.

To partially baked crust assemble:

Spread sauce all over crust.

Sprinkle meats.

Sprinkle cheese.

Bake at 475 for 8-10 min. Until cheese starts to brown.

Let stand 5 min, cut into slices and serve.

Credit:

[crispychipfries]

Red lentil pasta, Greek Olives and roast tomato

I'm really embracing the Greek style huh.

The seasoning is as follows:

Onion powder

Garlic powder

Soy sauce

Dried basil

Salt

Pepper

The tomato has 1 spray of 2 cal spray

[aarohij]

Post Workout Breakfast Ideas for Your Busy Schedule

Workouts are tiring and demanding. Thus, we often crave something tasty as we return home after hitting the gym. Have you ever thought of eating something healthy and filling post-workout and refraining from munching on the same unhealthy snacks, but, you find it difficult to cook something in the hurry of your daily activities? So here we are to discuss some healthy recipes that can be made in no time to support your busy schedule. Also, to save additional time order fresh chopped vegetable delivery online. Now, without any further delay let’s dive into the significant, so you can have a healthy breakfast and start your day on time. 

Healthy Post-Workout Breakfast Ideas

Protein Smoothies

Protein Smoothies are one of the best breakfast ideas. They require no time to make, are highly customizable, and are rich in nutrients. As they are versatile you can add or remove any of the ingredients, and here we are discussing one of our best smoothie picks- the spinach banana smoothie.

Ingredients:

·         1 cup plain kefir

·         1 tablespoon peanut butter

·         1 cup spinach

·         1 banana

·         1 tablespoon honey (Optional)

Process:

Put all the ingredients in a blender and blend until smooth. You can choose to add milk (as per your requirement), in case you want a more liquid consistency.

Fruit and Veggie Muffins

Muffins are great when you want to munch on something tasty. Also, by customizing the recipe you can make them healthy. These can be stored, making them the preference in your weekly diet list, as you do not need to cook them on the go, rather just grab them when you are off to work. So, here is our healthy muffin recipe.

Ingredients:

1 cup whole wheat flour

1 cup multi-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup sugar

4 tablespoons butter, unsalted softened

2 large egg

1 teaspoon vanilla extract

1/2 cup steamed broccoli florets 

1 small shredded zucchini 

1 1/2 medium finely shredded carrot 

1/2 medium apple

1 medium banana

1/4 cup unsweetened applesauce

1/4 cup Greek yogurt, plain

Process:

   Start the process by preheating the oven to 375 degrees F.

  Then, take a medium-sized bowl to mix flour, baking soda, salt, nutmeg, and cinnamon, and set the mixture aside.

 In another bowl, mix the sugar, softened butter, eggs, vanilla, and Greek yogurt. Beat well.

 Then in a food processor, combine steamed broccoli, shredded zucchini and carrots, apple, banana, and applesauce. Grind until smooth.

Transfer the ground fruits and vegetable mixture into the bowl with wet ingredients and beat the mixture until the ingredients mix properly.

Pour the mixture into the bowl of the dry ingredients and mix just until combined and wet.

Spray the muffin tin with cooking spray or oil. You can also use silicone muffin cups.

Fill each cup about 3/4 of the way full, with the prepared mixture.

For minor muffins: Bake in a 375° F oven for 15-20 minutes.

For regular-size muffins: Bake in a 375° F degree oven for about 20-25 minutes.

Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

Mixed Vegetable Omelet

Omelet is rich in protein and you can make it extra nutritious by adding vegetables of your choice. We are sharing with you our recipe for a mixed vegetable omelet. However, the ingredients are highly customizable and can be changed as per your preference.

Ingredients:

·         2 organic eggs

4 small button mushrooms

·         1/2 cup of chopped spinach

1 small chopped tomato

1 small chopped capsicum(buy capsicum online)

1/2 cup of chopped lettuce (order fresh lettuce online)

1/2 finely chopped onion

1 finely chopped clove of garlic

1 tsp extra virgin coconut oil 

1/2 tsp paprika powder

1/2 tsp mixed dried Italian herbs

·         salt and ground pepper to taste

Process:

·         Start by heating oil on a nonstick pan.

·         Once the oil is hot add onion and sauté them until translucent.

·         Then add chopped garlic and fry for a minute or two.

·         Add the chopped mushrooms and sauté for 4 to 5 minutes until all the water evaporates.

Now add the tomatoes and fry for another 2 to 3 minutes

·         In a separate bowl beat the eggs and season them with salt and pepper and the other spices.

Now spread the veggies around the pan, gently pour the beaten eggs all over the vegetables, and spread it evenly.

Cover the omelet and let it cook for 2 to 3 minutes. 

Check the omelet to turn brown on the side of the pan and flip it over to cook it from the other side as well for a minute or two.

Your omelet is ready. Serve with a sauce or crusty bread and enjoy. 

Order Chopped Vegetables Online in Bangalore Now

So now that you have the recipes for a healthy post-workout breakfast, do not wait to try them the next morning. You can considerably reduce the cooking time by ordering fresh-cut vegetables online. If you are searching for a credible platform, GreenChopper is one of the best-cut vegetable suppliers online in Bangalore.   It offers fresh vegetable delivery in Bangalore, chopped in a variety of shapes and sizes. It is also known for providing healthy ozone-washed vegetable delivery in Bangalore. You can also try their vegetable salads for healthy evening snacks.  So, do not wait, and visit GreenChopper now.

[sfrecipes]

Four Seasons Sheet Pan Pizza—Pizza Quattro Stagioni

The headnote says, "This pizza is a bit of a showstopper, maybe a bit of a show off too. It’s just so pretty to see a sheet pan full of four different pizza choices. If you’re like me, you’ll want a square of all four choices. If you’ve got picky eaters in your group, you could top one quadrant of the pizza with just plain cheese."

Serves 6

Olive oil cooking spray

2 tbsp (25 g) cornmeal

1½ cups (180 g) self-rising flour, plus more for working with the dough

1½ cups (375 g) plain Greek yogurt

1 (14-oz [400-g]) can petite diced tomatoes, drained

3 tbsp (75 g) tomato paste

3 tbsp (45 ml) olive oil, divided

1 tsp garlic powder

½ tsp crushed red pepper flakes, optional

1 tsp dried basil

½ tsp dried oregano

Pinch of sugar

Salt and pepper

3 cups (345 g) mozzarella cheese, shredded

4 oz (115 g) cremini or button mushrooms, thinly sliced

3 oz (90 g) prosciutto, thinly sliced

1 cup (170 g) marinated artichoke hearts, drained and thinly sliced

3 large Roma tomatoes, thinly sliced

10–12 small basil leaves

Preheat the oven to 425°F (220°C). Coat a sheet pan with cooking spray and the cornmeal.

For the dough, in a medium bowl, combine the flour and yogurt until a shaggy dough forms. Knead the dough in the bowl for a few turns, just until the dough forms a smooth ball. Turn out the dough onto the prepared baking sheet. Press the dough into the pan, sprinkling the top of the dough with a bit of flour as needed to prevent sticking, until the dough reaches the edges of the pan.

For the sauce, in a medium bowl, combine the diced tomatoes, tomato paste, 1 tablespoon (15 ml) olive oil, garlic powder, red pepper flakes, basil, oregano and sugar. Season to taste with salt and pepper. Spread the pizza with 1 cup (240 ml) of the sauce, leaving a 1-inch (2.5-cm) border all around. Spread the mozzarella cheese on the pizza.

For the assembly, in a small bowl toss the mushrooms with 1 tablespoon (15 ml) olive oil. Place the mushrooms on one-fourth of the pizza, creating a square area for each of the seasons. Place the prosciutto on one-fourth of the pizza, the artichokes on another one-fourth of the pizza and finally the tomatoes and basil on the remaining quadrant, tucking the basil underneath the sliced tomatoes. Drizzle the tomatoes and basil with the remaining 1 tablespoon (15 ml) of olive oil.

Bake the pizza for about 22 minutes, or until the cheese is melted and beginning to brown. Let the pizza cool for about 5 minutes before serving.

Recipes reprinted with permission from 2-Ingredient Miracle Dough Cookbook by Erin Renouf Mylroie. Page Street Publishing Co. 2019. Photo credit: Ken Goodman.

[apoorvaguru]

TOP 10 SPICES COMPANIES IN THE WORLD

INTRODUCTION:

  Spices and herbs are defined as plant derived substances that add flavor to any dish. Spices come from the plant parts such as: roots, rhizomes, stems, leaves, barks, flower, fruits and seeds. It is something that adds interest to the dish.

WHAT ARE THE MAIN FEATURES OF SPICES:

  Spices exhibit essences of the following:

Bitter- Ajwain, turmeric, bay leaf, thyme.  

Salty-fine Sea salt, garlic salt, seasoned salt, chipotle salt.

Sour-amchur, tamarind, hibiscus, lemon peel(dried).

Sweet- honey, allspice, nutmeg.

Umami- tomato flakes, mushroom powder, soy sauce powder.

WHY SPICES ARE IMPORTANT:

  Spices not only improve the taste of food but also a good source of vitamin b and c, iron, calcium, and other antioxidants.

WHAT ARE THE FUNCTIONS OF SPICES:

  Spices are primarily used as food flavoring or to create variety. They are also used to perfume cosmetics and incense. At various time, many spices are used in herbal medicine.

WHY SPICE IS A TASTE:

  Capsaicin, released as a spray when you bite into foods that contain it, triggers heat receptors in the skin, tricking the nervous system into thinking you’re overheating.

HOW DO YOU CLASSIFY SPICES:

Hot spices: Capsicum, black and white pepper, ginger.

Mild spices: Paprika, coriander.

Aromatic spices: Allspice, cardamom, cinnamon, clove, cumin, fennel, fenugreek, nutmeg.

Herbs: Basil, bay leaves, thyme, marjoram.

Aromatic vegetables: Onion, garlic.

WHAT IS THE TOP 10 SPICES COMPANIES:

Kikkoman corporation

Kerry group PLC

Olam international

Cargill incorporated.

Sensient technologies corporation

House floods group Inc

Dohler group SE

Baron spices Inc

Prymat Sp.zo.o.

10)SHS Group (British spices and pepper)

KIKKOMAN CORPORATION:

 The Kikkoman is a Japanese food manufacturer. The main product and service include soy sauce, food seasoning and flavorings, sake, juice and other beverages, pharmaceuticals, and restaurant management services.

ABOUT THE PRODUCTS:

SOY SAUCE: Kikkoman soy sauce is a renowned product that adheres to the traditional method of natural brewing, resulting in distinctive and nuanced flavor. The process commences with an extended soaking of soybeans in water, followed by high temperature streaming, and then they are blended with crushed roasted wheat. The salt plays a role as preservative, ensuring the longevity and stability of the soy sauce. Next a genus of the aspergillus fungus is added to the mixture and left for three days to create shoyu koji, the base for soy sauce. The base is then transferred to a tank and mixed with saline solution, which creates a mash known as Moromi. Several months of aging follow, when various organic processes occur lactic acid, alcoholic and organic acid fermentation take place to create a unique flavor. Then Moromi is pressed through layers of fabric for around 10 hours to extract the raw product. Then it is left for 3 to 4 days, pasteurized using steam, which stops the enzymic activity. The final product is ready for inspecting and bottling.  

SOYMILK: soymilk is made through use of carefully selected soybeans cultivated in the nature and ensure product freshness.

TOMATO JUICE AND KETCHUP: Their gunma plant has been dedicated the production of tomato seasonings, while Nagano plant focuses on the beverages. The new tomato ketchup was launched LYCOPENE RICH.

KERRY GROUP PLC

 It is a public food company headquartered in Ireland. Kerry was founded in 1972 in Listowel, county in Kerry. The group operates across two business:

Taste and nutrition.

Kerry diary Ireland.

           PRODUCTS:    

            Food ingredients and flavors

BRANDS INCLUDE:

Big train

Island oasis

Davinci gourmet

Golden dipt

Ravi fruit

3)OLAM INTERNATIONAL:   

        This is a major food and agri-business company, supplying food and raw materials worldwide founded in Nigeria (1989). Its value chain includes farming, organization, processing and distribution operation. Olam is among the world’s largest suppliers of coco beans and products, coffee, cotton and rice.

4)CARGILL INCORPORATED:

It is a private American global food corporation based in Minnetonka, Minnesota and incorporated in Wilmington, Delaware, founded in 1865.it is largest privately held company in US.

PRODUCTS: Agricultural services, crop and livestock, food, health and pharmaceutical, industrial and financial risk management, raw materials.

COUNTRIES OF OPERATION: Africa, indo pacific, Oceania, south Asia -India, Pakistan, Europe, Latin America, middle east, north America.

5)SENSIENT TECHNOLOGIES

It is a global manufacturer and marketer of colors, flavors and fragrances based in Wisconsin. Their products are used in many foods and beverages, pharmaceuticals, cosmetics, home and personal care products, printing and imaging products, computer imaging and industrial colors.

Founded: Sensient was founded in 1882 as meadow springs distilling company.

Subdivision includes:

1) Sensient flavors and fragrances group

2)Sensient color group.

 PRODUCTS: Colors, Flavors and Fragrances.

6)HOUSE FOOD GROUP lnc

 It is one of the Japan largest food manufacturers and brands. It began in 1913 in Osaka as urakami shoten and began selling curry in 1926. Founded by sei Suke urakami. It is well known for Japanese curry brands, Vermont curry and java curry. It is also a major manufacturer of spices such as wasabi, shichimi, yuzu kosho, and black pepper.

SUBSIDIARY: Its subsidiary House Foods America Corporation is the largest provider of tofu products in the United States.

Products: Spices, seasonings, retort pouched food, health food

In addition, house foods manufacture mixes and roux.

7)DOHLER GROUP SE:

   Dohler or Doehler is a global producer, marketer and provider of technology based natural ingredients i.e., food additives, for the food and beverage industries. Their product line ranges from flavors, colors, cereal ingredients, dairy ingredients, fruit & vegetable ingredients.

Founded:      1838

Founder:       Lorenz Dohler

SUBSIDIARY (LOCAL):

Darmstadt (Germany)

Dahlenburg (Germany)

Denizli (Turkey)

Dubai, (United Arab Emirates)

PRODUCTS:

Flavor’s, colors and ingredients for health

Flavor’s

Emulsions

Flavor extracts.

Colored emulsions

Color extracts and concentrates.

         Ingredients and ingredient systems

fruit preparations.

Milk and soy bases.

Tea and coffee bases

Malt and grain bases

Sweeteners and acidifiers

Vegetable Fruits

Concentrates

purees

Concentrated puree

Special concentrates

Grain concentrates (oats)

8)BARON SPICES lnc:

              As a leading wholesale spice company, we provide high-quality bulk spices and seasonings to food distributors, chain restaurants, specialty restaurants, catering companies, prepared food manufacturers, dairies, bakeries, and other food-based businesses. We also supply our products to meat, poultry, seafood, and vegetable companies.

High Quality Spices and Seasonings

What makes Baron Spices stand out is the quality of our products. Only the freshest and purest ingredients are taken to our spice company’s state-of-the-art, temperature-controlled production facility. where we do all milling, mixing, blending, and packaging. We have a strict quality assurance program in place for every phase of the business—from sourcing, product development, production, packaging, and shipping. We implement HACCP guidelines, so you are assured that every product that comes out of our facility is of premium quality.

PRODUCTS:

Bulk Spices, Herbs, and Dehydrated Vegetables

Seasonings, Rubs, and Marinades

Extracts, Flavor’s, and Food Colors

Salt-Free Blends

Sauces, Gravy, and Soup Mixes

Baron is committed to customer service and satisfaction. We value long term customer relationship.

     9)PRYMAT SP. ZO. O:

Prymat sp. z o. o. (formerly Prima) is a Polish company established in 1983, specializing in the production of spices and fruit and vegetable processing.

MANUFACTURING PLANTS:

Poland

Germany

Hungary

Czech Republic

PRODUCTS: Spices

Also available in other countries.

10)SHS GROUP (BRITISH PEPPER AND SPICES):

Established in 1975, the SHS Group is a dynamic brand and service provider within the Fast-Moving Consumer he British Pepper & Spice is a manufacturer of a herbs and spices in the UK. The company specializes in processing, packing and marketing of herbs, spices, and seasonings selling to virtually all of the UK's retail and wholesale distribution food service companies as well as food manufacturers. The company provides much more than simply recognizing the importance of an efficient ordering and delivery service. The team sets out to provide a service to all customers, incorporating a desire for genuine partnership across areas as diverse as new product development, supply chain management, and marketing initiatives.

PRODUCTS:

Wet range – sauces and pastes

Dry range-herbs, spices, seasonings, curry powder, drink garnishes.

CONCLUSION: 

Spices and herb have a crucial role in humankind. The delightful flavor of spices makes them indispensable in the preparation of palatable food. Enjoy spices and herbs! Not only they add flavor and aroma to foods without adding salt, calories or fat, but they have exciting health benefits of their own.

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CHICKPEA SHAWARMA SALAD Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 2

Ingredients

CHICKPEAS 1 15-ounce (425 g) can chickpeas, rinsed, drained and dried in a clean towel 1 Tbsp (15 ml) olive oil Heaping 1 tsp cumin Heaping 1/2 tsp smoked paprika Heaping 1/2 tsp turmeric Scant 1/2 tsp sea salt 1/2 tsp ground cinnamon 1/4 tsp ground ginger Pinch each black pepper, ground coriander + cardamom

SALAD 5 ounces (141 g) spring mix lettuce (organic when possible) 10 cherry tomatoes, chopped (organic when possible) 1/4 cup (28 g) red onion, thinly sliced 3/4 cup (45 g) fresh parsley 20 (~60 g) pita chips, slightly crushed (store bought or homemade*)

DRESSING 1/2 cup (120 g) hummus 3 cloves garlic (1 1/2 Tbsp or 9 g), finely minced or grated 1 tsp dried dill (or 2 tsp fresh dill) 1 lemon, juiced (2 Tbsp or 30 ml) Water to thin

Instructions

Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven. Add washed and dried chickpeas to a mixing bowl. Add olive oil and all seasonings and toss to combine. To help them cook faster and disperse the seasonings more easily, lightly mash half the chickpeas with a fork (leaving the other half whole). Sample a chickpea and adjust seasonings as needed (I added more salt, cumin, and ginger). Then arrange in a single layer on a bare baking sheet and bake for 20-22 minutes, or until golden brown and crispy. Then set aside. In the meantime, prepare all salad ingredients and add to a bowl (reserving pita chips for later). Set aside. To prepare dressing, add hummus, garlic, dill, and lemon juice to a small mixing bowl and whisk to combine. Then add warm water and whisk until pourable. To serve, add baked chickpeas and pita chips to the salad, along with half of the dressing. Toss to combine. Divide between serving dishes and serve with remaining dressing. For best results, store leftovers separately (chickpeas in a container at room temperature, salad ingredients in refrigerator, dressing in a container in refrigerator, pita chips in a container at room temperature). Keeps for 2-3 days, though best when fresh. Notes *To make your own pita chips, slice 2-3 pieces of pita into triangles and brush or spray both sides with grape seed or coconut oil. Lightly season with sea salt and garlic powder and toss. Then arrange on a baking sheet in a single layer and toast on each side for 3-5 minutes in a 400 degree F (204 C) oven. This can be done while the chickpeas are baking to save time!