#bulk cumin seed

[barterinternational]

Barter International is well founded exporter of cumin seeds, coriander seeds, sesame seeds from Rajkot, Gujarat (India). Also importing drywall screws, drywall tape, self drilling screws, and potassium humate.

[tradologie12]

Bulk Cumin Seeds_ A Flavorful Addition to Your Cuisine

Explore the rich flavor and health benefits of bulk cumin seeds. Perfect for enhancing a variety of dishes, these aromatic seeds add depth to your cuisine. Discover recipes, tips, and ways to integrate this versatile spice into your cooking for a more flavorful experience.

[om-international]

Top Cumin Seeds Exporter and Supplier in India – Om International 

Cumin seeds, known for their distinct flavor and wide range of health benefits, hold a significant place in Indian cuisine and traditional medicine. As one of the most sought-after spices worldwide, the demand for high-quality cumin seeds continues to grow. At the forefront of this supply chain is Om International, a leading exporter and supplier of premium cumin seeds from India. 

The Importance of Cumin Seeds 

Cumin seeds (Cuminum cyminum) are a staple in many cuisines, particularly in Indian, Middle Eastern, and Mediterranean dishes. They are known for their warm, earthy flavor and are used both whole and ground. Beyond their culinary uses, cumin seeds have been valued for their medicinal properties. Rich in iron, magnesium, and antioxidants, cumin seeds aid digestion, improve immunity, and support overall health. 

Why India? 

India is the largest producer and exporter of cumin seeds in the world, accounting for a significant portion of global production. The favorable climate, fertile soil, and traditional farming techniques in regions like Gujarat and Rajasthan contribute to the superior quality of Indian cumin seeds. These regions produce cumin with high essential oil content, enhancing both flavor and aroma. 

Om International: A Trusted Name in Cumin Seed Export 

Om International has established itself as a top exporter and supplier of cumin seeds from India. With a deep understanding of global market demands and a commitment to quality, the company has built a strong reputation in the spice industry. 

Quality Assurance: Om International is dedicated to providing cumin seeds of the highest quality. The seeds are sourced from trusted farmers who use organic and sustainable farming practices. Each batch undergoes stringent quality checks to ensure it meets international standards in terms of purity, flavor, and aroma. 

State-of-the-Art Processing: To maintain the integrity and quality of the cumin seeds, Om International utilizes advanced processing techniques. The seeds are cleaned, sorted, and packaged in hygienic conditions to preserve their freshness and nutritional value. The company also offers customized packaging solutions to meet the specific requirements of clients. 

Global Reach: Om International has a wide distribution network that spans across continents. The company exports cumin seeds to countries in North America, Europe, the Middle East, and Asia, catering to a diverse range of customers including wholesalers, retailers, and food manufacturers. 

Commitment to Sustainability: Sustainability is at the core of Om International’s operations. The company supports eco-friendly farming practices and ensures fair trade by working closely with local farmers. This commitment not only helps in producing high-quality cumin seeds but also contributes to the well-being of the farming communities. 

Applications of Cumin Seeds 

Cumin seeds are incredibly versatile and are used in a variety of applications: 

Culinary Uses: Cumin seeds are a key ingredient in many spice blends, such as garam masala, curry powder, and chili powder. They are also used in pickles, sauces, and soups, adding depth and warmth to dishes. 

Medicinal Uses: In traditional medicine, cumin seeds are used to treat digestive disorders, respiratory issues, and skin conditions. The seeds are also known to boost immunity and promote weight loss. 

Aromatherapy: The essential oil extracted from cumin seeds is used in aromatherapy to relieve stress and improve mental clarity. 

Conclusion 

As the top cumin seeds exporter and supplier in India, Om International continues to set benchmarks in quality, service, and sustainability. Whether you are a global wholesaler, a food manufacturer, or a retailer, partnering with Om International ensures you receive the finest cumin seeds that meet your exact needs. With a strong commitment to excellence and a focus on building long-term relationships, Om International is your trusted partner in the world of spices. 

[ambenatural]

Ambeorganic Natural Essential Oils are perfect for aromatherapy, skin care and more. Our range of pure and natural essential oils contains everything from Sweet Basil, Orchid and Geranium to Jasmine, Lemongrass and Peppermint. Each of our oils is of the highest quality, sourced from our organic farms around the world. Our natural essential oils are free of colorants, additives and preservatives and have been harvested responsibly. Perfect for therapeutic massage, aromatherapy and bath soaks, these pure essential oils have many therapeutic benefits such as relieving stress and improving the mood. Add a few drops to your favorite natural cream or lotion for soft and moisturized skin.

[foxxxyana]

Hey you!

It’s fall and you’re probably thinking “damn I wanna make a hearty stew but I don’t have a recipe in mind maybe a cute girl could give me her recipe for beef stew and show hole while doing so?” Well I’m not showing hole for free but I do have a pretty damn good stew recipe that’ll make your holes quiver more than a chilly lot lizard at a truck stop Arby’s.

In some seriousness I made this a couple weeks ago, came a little eating it and I want to spread that seed of joy as much as I can this Mariah Carey season.

———

Alright so here is a list of ingredients in very rough measurements

1 pound stew beef (could also be any fairly lean and cheap cuts of beef) cubed

1 cup of carrots chopped or whole baby carrots

One medium onion chopped (any variety is fine but I used yellow onions)

1 pound of red potatoes quartered (you can add another half pound if you love potatoes a Samwise Gamgee amount)

2 32 oz cartons of unsalted or lightly salted beef stock (+ maybe one smaller carton or jar of beef bone broth to add a bit more flavor or top off the pot if the stock doesn’t cover the ingredients fully)

Some all purpose flour like maybe a quarter cup if that

Finally some red wine vinegar

That’s it for the bulk items, you can add or subtract anything you want with something more your taste like celery instead of carrots or russet potatoes instead of reds. The world is your stew so get wet and have fun with it.

The spices are the key to this dish since it brings out a lot of the subtle flavors of each component

2 tsp Thyme

2 tsp Rosemary

1 tsp Tarragon

1/2 tsp red chili flake

1 tsp parsley

2 bay leaves

2 tsp black pepper and salt

Garlic (if using fresh garlic 2 cloves to start and if you want add another clove if using pre minced Jarlic use about 2 heaping tsps)

And finally the crucial ingredient. 1 and 1/2 tbsps Garam Masala. I used a pre made mix and this what it looks like and what spices it has exactly

If you can’t find this then get as many of this spices as you can and mix them together using the ratio of 2 tsp coriander, cardamom, cinnamon, and cumin, 1 and 1/2 tsps of black pepper and celery seed, then 1/2 tsp anise, allspice, clove, and salt, you can leave out the salt and pepper and just add a little bit more later on.

———

Ok now that we have ingredients let’s slap this bitch together

On medium high heat with a tbsp of oil or butter brown the meat off in a large stock pot, you don’t want to cook it through just getting some color on all sides, if it starts to smell like burning turn the heat down a little and add more oil, if you add too much it could get watery and not brown the meat effectively. If that happens just drain as much of the liquid as you can into a separate container, just before you take it off the heat and it’s almost all browned then add a teaspoon and a half of garam masala and then keeping browning until it’s a good color then set aside

Next in the same pot add your chopped onions with a little butter or oil and cook til translucent and aromatic, then add another teaspoon and a half of garam masala along with the red chili flake and garlic to wake up those flavors in direct heat then turn the heat down to med low and add your flour, go slow with this little by little, we’re not making a roux or anything just trying to cook off the raw flour taste to help thicken the stew a little down the line, you don’t have to add all of the amount listed just enough until it start to thicken and coat the onions

Next add your beef back in and stir a little bit coating the beef in the onion and flour mixture and then add a couple splashes of red wine vinegar just enough to lift the flour off of the bottom of the pot, make sure to scrape all the onion and beef bits at the bottom of the pot off with a spoon or spatula before moving on from this step.

Next add your stock and other vegetables along with all the spices including the last 1 and 1/2 tsps of garam masala. The stock liquid should cover all the ingredients but if not, add in your reserved bone broth or rest of the beef stock if you used bone broth earlier.

Let it simmer on medium low heat for about 1 hour, though you can leave this on the stove for longer if you want the flavor a bit more concentrated but no more than 3 hours.

And there we go! Serve by itself or over mashed potatoes, and make sure to take out the bay leaves! You can’t eat them. Also if you want it a little thicker just add some cornstarch and water to a small measuring glass stir to combine then pour stirring it well into the stew though keep in mind once you add the cornstarch slurry you cannot keep it on the heat for more then 5 more minutes. Any longer and the cornstarch will turn more gummy and nobody wants that.

———

Anyways here’s the only picture I took of the stew it may or may not be that flattering depending on how hungry you are.

Pictured is also a pot of garlic and sage mashed potatoes, I don’t have the energy to write that recipe down but if I get enough requests for it I’ll add it here.

Most importantly just have fun with it, if you want more hot spice throw it in, if you want more salty umami flavors add mushrooms or dark soy sauce, do whatever you want this stew is yours to customize as you please.

Anywho I hope you all enjoy my slutty slutty stew >:3

[butts-bouncing-on-the-beltway]

I'll want to break down the chicken and beef into pre-marinaded freezer baggies with any roots or beans or sauces paired with them in a lil bundle of baggies, that way meals become as simple as popping a baggie set into a cast iron in the oven or on the stove. The last of the current priority garden, home, and body ingredients are in the mail, and I'm just waiting until I have the last of my salts and amino acids to mix them up.

Upcoming projects:

1) add compost cultivator to The Stacks now that there is a sizeable hay patch and an existing decomposition culture to support

2) Start tree seed trays (wild plum and black cherry)

3) Start greens seed trays (amaranth, turnip, beet, collard)

4) start shrub seed trays (Alleghany blueberry)

5) start wildflower seed trays (flax, marshmallow)

6) bury seed trays in coco coir and compost when The Stacks are fully decomposed

7) infuse olive oil with shea butter cubes, resins, cracked seeds, and salts in pourable cruets

8) break down chicken and beef into ready-prep single meal and bulk meal portions and freeze (burger/meatloaf mix, chili mix, carne asada, carne criolo, buttermilk chicken for battered cutlets, pulled chicken and ranch for pizza root-fries, kung pao chicken, green curry chicken, pulled chicken for matzoh soup, meatballs, lemon garlic chicken, ground beef crumbles, Date Night Steaks, sliced roast beef packets, jerky, BBQ for beans, dumpling filling, seasoned battered chicken for fried chicken strips and cheesy chicken pasta/veggie-noodle lasagnas, etc)

9) sauce tomatoes and freeze

10) bake a round of washing soda

11) ferment some rice for washing cakes and scalp scrubs

12) mix laundry detergent (epsom salts, resin infused oils, seed infused oils, washing soda, hand soap)

13) mix body scrubs

14) mix and set washing cakes

15) mix and jar scalp scrubs

16) mix and jar hair cremes

17) mix and jar hair masques

18) mix and jar skin masques

19) mix and bottle serums

20) mix and bottle texture spray

21) mix and jar bath salts

22) deep clean kitchen (wash counters, wash sink, treat drain, sweep and mop floors, wash cabinetry, wash appliances, run cleaning cycles on oven and dishwasher, clean out traps and catches, wash trash can and deoderize, empty and sanitize recycling bag, clean cat cozies, sanitize kitty meal plates, sanitize communal water fountain, sanitize water pitcher and replace filter, etc)

23) juice citrus (lime, lemon) and bottle/refridgerate

24) make citrus paste (lime, lemon) and freeze

25) make chimichurri base and freeze

26) make basil, garlic, and sesame paste and freeze

27) make kefir

28) make garlic confit and freeze

29) make caramelized onions and freeze

30) make pepper paste and pepper jelly and freeze

31) make pickles (onion, garlic, peppers, sundried tomato) and freeze

32) make curried carrot and lentil soup and freeze

33) make chicken stock and freeze

34) make kimchi

35) make samosa and empanada wrappers (corn masa pastry dough)

36) make dumpling wrappers (rice paper)

37) make and freeze dumplings, samosas, and empanadas (veggie mince, meat mince, kimchi and rice, Oaxaca and honey, Oaxaca and beans, Oaxaca and pepper jelly, curry chicken, veggie curry)

38) mix and bag sazon rice packets

39) prep herb and spice mix bottles

40) season and freeze root-fries and root-wedges

41) marinade and freeze veggie side dishes

42) air fry and package chickpea pops

43) make candied snickie snacks (nuts, jerky, coffee beans, carrots, citrus)

44) cut and batter Oaxaca strips for battering (seasoned lentil and rice flour) for paneer pakora and fried cheese sticks

45) cut Oaxaca strips for cheesy pastas

46) make and freeze queso fundido (Oaxaca cubes, peppers, garlic confit, coriander, oregano, paprika, chili pepper flakes, cumin, salt, cracked peppercorns, sundried tomatoes, shea butter curls, buttermilk, meatmince)

47) mix and freeze omelet/egg casserole mixes (queso fundido, onions, salt and pepper, fresh herbs, liquid whole egg mixed with buttermilk and rice flour, sundried tomato mince)

48) repot Pomegranate in compost and coco coir

49) identify and butcher the rooster

50) source scrap wood for laying nests, cat climbers, garden stakes, cat toys, chicken toys, carry/storage crates, etc)

51) mix dehumidifer/air filter pack for upstairs bathroom

52) deep clean upstairs bathroom (wash sink, wash floors, wash toilet, wash cabinetry, refill hand soap, wash counters, polish hardware, wash mirror)

53) wash towels and hang out to dry

54) wash blanket/bed linens and hang out to dry

55) wash clothes and hang up to dry in rounds of 2× outfits or 1× linens per basin

56) deep clean our bathroom (wash sinks, wash counters, sweep and wash floors, wash cabinetry and walls, refill deoderizer, clean shower, polish hardware, wash mirrors, refill hand soap, organize shower and sink products, wash toilet)

57) deep clean bedroom (take out trash bins, pick up floors, vacuum and sanitize carpets, wash walls, organize clothes, organize dog toys, sanitize dog meal dishes, wash and polish side tables/trunk, wash bedframe, sanitize mattress, change sheets and blankets)

58) vacuum and sanitize upstairs carpets

59) wash walls upstairs

60) clean guest bedroom (sanitize mattress, wash and replace bed linens and blanket, pick up floors)

61) move office couch to living room

62) move office desk/supplies to guest bedroom (for now)

63) plan a workout routine (minimum 2x gym days/wk for rowing and cycling and traction, min 2 home workouts/wk -> prioritize range of motion, balance, and gradual endurance building)

64) plan a hygeine routine (min 3x wash day/wk for skin, max 1x wash day/wk for hair)

65) organize my next round of plans

[annieeats]

Curried Lentil and Coconut Soup by Ottolenghi

Yotam Ottolenghi's curried lentil and coconut soup. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop Styling: Jennifer Kay.

Click here for the recipe on The Guardian website

One of my favorite soups ever. What makes it a winner for me is its simplicity - no need for an overnight lentil soak, and the ingredients are mostly staples found in the pantry. I always ensure my pantry is stocked with these items, just in case I need a reliable Plan B. When I plan my meals in advance, I like to opt for some fresh ripe tomatoes instead of the canned ones. But, moreover the taste of this soup is just amazing.  

Throwing in some leftover carrots or green onions doesn't compromise the taste at all. A dollop of sour cream adds a festive touch, perfect for weekends or when entertaining guests. Ottolenghi's recipe doesn't include broth or stock, so I skip the salt and instead use chicken or vegetable tablets (1 per half a liter) to give the soup more substance. Additionally, I personally find the soup tastes better without the ginger the recipe calls for – a choice you can make for yourself.

For those looking to elevate the dish, try using coarsely or partly ground curry (Madras is my favorite) powder, or make your own blend. Adding some coriander, cumin, and fenugreek seeds to your existing curry spice blend makes a difference already! This adds a delightful complexity to the soup, creating subtle flavor variations as you enjoy each spoonful.

Furthermore, finding the red variety lentils can be challenging but Sprouts offers them both prepackaged and in bulk. Nevertheless, any lentil is okay! Here's a parting thought: imagine reducing the water, skipping the blending altogether, and serving it with potatoes or rice and some lush green beans? I'll keep you posted once I give it a try!

[hadarmarkin]

Beyond Latkes: Sephardic Hanukkah Recipes and Traditions 🕎

Hanukkah is here and if you are already tired from Latkes dipped in sour cream, here are  some traditional alternatives from the Sephardic kitchen. 

For a healthier version of Latkes, try Keftes de Prasa- leek patties-  popular among Sephardim in the Balkan communities, such as  Bulgaria and Turkey. Here the dominant flavor is leek, which is paired with herbs and sometime feta cheese. The use of leek is ubiquitous in the Sephardic repertoire from ancient times. In fact, according to Jewish folklore, being caught cooking leek or smelling of it during the Spanish Inquisition, immediately revealed one’s Jewish identity and led to a sentence of death by torture. Despite this dark chapter, Sephardim remained loyal to their favorite allium for its tender flavor, abundance and low cost. Leeks are the main ingredient in many Sephardic holiday dishes, and here is the Hanukkah one. 

Leek Fritters (adapted from Yotam Ottolenghi’s Plenty)

For the sauce (optional but recommended)

-½ cup greek yogurt (I increased to almost 1 cup)

-½ cup sour cream (I reduced to 2 tbsp)

-2 garlic cloves

-2 tbsp lemon  (I used 3 tbsp)

-3 tbsp olive oil

-½ cup parsley leaves

-2 cups cilantro leaves 

-Blend all the ingredients together in the food processor until they turn green.

For the fritters

-3 leeks cleaned; white and light green parts sliced into 1 inch slices

-5 shallots finely chopped

-⅔ cup olive oil (you may use less depending on need)

-1 fresh red chili pepper, seeded and finely chopped

-½ cup parsley - leaves and thin stalks finely chopped

-¾ tsp ground coriander

-1 tsp ground cumin

-¼ tsp ground turmeric

-¼ tsp ground cinnamon

-1 tsp sugar

-½ tsp salt

-1 egg white

-¾ cup +1 tbsp self-rising flour

- 1 tbsp baking powder

-1 egg

-⅔ cup milk

-4 tbsp melted butter

-Sauté the leeks and the shallots for 15 minutes or until soft on medium heat.

-Transfer into a large bowl and add the pepper, all the spices, sugar and salt. Mix well and allow to cool.

-Whisk the egg white until foamy and add into the veggie mixture. 

-In another bowl mix together the flour, baking powder (I recommend sifting dry ingredients to avoid bulks), whole egg, milk and butter to form a batter. Gently pour the batter into the veggie - egg white mixture. 

-Put 2 tbsp of oil in a frying pan over medium heat. Spoon half of the mixture into the pan and form 4 large patties. Fry each side for 2-3 minutes or until golden and crisp. Transfer to a platter with paper towels to absorb the oil. Repeat the process to create 8 patties total. 

-Serve warm with a spoonful of the green yogurt sauce on top.

On the sweeter side of things, the Israeli national obsession with Sufganiyot (traditionally jelly and nowadays extremely sinful) is definitely rooted in the diaspora. Almost each Sephardic and Mizrachi community makes its own variation of a sugary fritter using the spices common in their country of origin. In India, for example, Jews celebrate Hanukkah with Gulab Jamun- also a popular street food- that is yogurt based and often flavored with cardamom and rose water.

In Greece, Turkey and the Balkans, Jews made Bimuelos often scented with orange blossom, dipped in honey syrup and fried in olive oil. The Iraqi-Syrian’s Zengoula is closer in texture and shape to an American funnel cake.

Last but certainly not least- is the Sfenj- the ultimate North African competitor to the Ashkenazi Sufganiyot. Similar to its French cousin the beignet, Sfenj is simply pastry dough randomly shaped and coated with powdered sugar. It’s extra delicious when eaten fresh off the frying pan.

Ditch the Deep Fryer for Ricotta Pancakes

If frying is not your thing, rest assured that Hanukkah is also celebrated with dairy. Apparently, the miracle of the everlasting oil in the temple and the bravery of the Maccabees is not the only Hanukkah story. In fact, many Sephardic communities honor the heroic act of Judith - Yehudit. According to the Book of Yehudit and Talmudic tales, Judith lured into her home the Syrian Greek General Holofernes, who was attempting to besiege the city of Bethulia. She offered him salty cheese and wine. Once sedated, she killed him and displayed his corpse at the city gates. Seeing what had been done to their commander- terrified the soldiers, and they fled immediately. The liberation of Bethulia raised morale among the tired Maccabee fighters, and helped bring victory one step closer. 

'Judith and Holofernes,' 1605, by Jan de Bray.

The crucial role of cheese in the story of Judith gave reason for certain cultures to celebrate Hanukkah with a variety of dairy dishes.  A particularly decadent one is the Ataiyef-  the Syrian answer to mundane breakfast pancakes. These are stuffed with ricotta cheese, dipped in rose water syrup, sprinkled with pistachio pieces and deep fried, in honor of Hanukkah of course. 

A similar and more attainable recipe is the Roman-Jewish Cassola. This simple gluten-free sweet ricotta pancake is perfect for a weekend breakfast on Hanukkah and throughout the year.  

Cassola (adapted from Claudia’s Roden Book of Jewish Food)

-1 lb (500 g) ricotta

-1 cup sugar (recipe calls for 200 gram I reduced to 170, and it was still a little too sweet)

-5 eggs

-2 tbsp oil (I subbed for 1 tbsp butter)

-Grated rind of 1 lemon (optional but adds significantly)

-Blend the ricotta and sugar with the eggs in a food processor. 

-Heat oil/ butter in a large ovenproof pan.

-Pour mixture into the pan and cook on medium-low flame until the bottom has set firmly. 

-Put under the broiler and let it brown for a couple of minutes. 

I served it with cherries and berries and a spoonful of homemade granola. No syrup needed!

A Women’s Fest

The story of Judith inspired several Jewish communities to add other customs in addition to the dairy feast. In North Africa, the sixth (and sometimes seventh) night of Hanukkah was known as Chag Ha’Banot - (Eid Al Bana', in Judeo-Arabic), or The Festival of Daughters.  During this night, women went to synagogue to pray for the health of elderly women in their community, and to ask for a good match for their single daughters.  They lit the Menorah recalling remarkable Jewish heroines, such as Judith and many others. The praying sometimes turned into a lively party featuring singing, dancing and drinking wine.

The feast usually included dairy foods, followed by several desserts, such as sweet couscous with chopped nuts and dried fruit.  

This ritual is representative of the endless number of mini traditions existing in the Sephardic-Mizrachi world around Hanukkah. To that point, I am sharing one last non-food tradition- the extra candle.  Ladino speaking communities and in Aleppo, Syria, had the custom to light an extra candle each night of the holiday in honor of their ancestors, who were exiled during the Spanish expulsion of 1492. A popular song that accompanied the candle lighting was Ocho Kandelikas (8 little lights in Ladino). Enjoy listening!

#sephardic

#Hanukkah

[thessalian]

Thess vs Travel

It stopped raining so I did in fact go out. Did pretty well, too, all things considered - didn’t get everything I wanted, but remembered a few things I needed.

Picked up some more mallet meds. I wasn’t entirely out but was going to be out by tomorrow, probably, so I figured better to get everything done in one yomp than to have to go drag myself out on a Sunday. Not that Saturdays aren’t bad (because they very much are) but Saturday and Sunday in succession are worse.

The grocery store in Peckham did not have little marshmallows for my hot chocolate. Woe. Still, I do have some; I just like to stockpile.

Speaking of stockpiling, on my hunt for basmati rice, I fould bulk bags of various spices I use in curry rather cheaper than I find them at my local corner shop. So I stocked up on turmeric, cumin seeds, ground coriander, chilli powder, and some paprika because I use that a fair bit too. Shouldn’t need to do that for awhile, and I can probably experiment with different curry recipes too. I’m kind of keen on trying chicken tikka masala next; it’s another of my favourites.

I got my basmati - just a small bag since I only have it when I’m having curry and I was going to be dragging home enough as it is. Though I might actually make pilau rice, since I worked that one out when I invited Mum over last month. I also got some ready-prepared pappadoms and some raita, because I deserve a treat.

I also took advantage of that grocery’s store 3-for-2 offer on fruit, so I have grapes, cherries, and Pink Lady apples (my favourites but I don’t indulge that often because of the cost). Like I said - I deserve a treat. And this treat is healthy, even.

I also remembered I kept meaning to get some toilet cleaner, mostly because the hard water in this country is a nightmare and I’m fed up with looking at the hard water stains. A little more expensive than I like, getting the good stuff that’s supposed to be ideal for breaking up hard water stains, but probably worth it.

So now I’m home and a little sore with it, because yomping around a grocery store is less than fun for me. Turns out I don’t have a Shenanigans session tonight because poor @lovefrometernity is still not feeling well and I would like the ability to teleport because SOMEONE I CARE ABOUT REQUIRES TAKING CARE OF AND THERE IS AN OCEAN AND A CONTINENT IN THE WAY AND I HATE IT. Small silver lining is that I get more gaming time, and a real full 100% week off where I don’t really have to do anything. But I’d rather be gaming with my friends, and I’d much rather have my friend not be sick.

EDIT: This is apparently my 100,000th post. I have been here THAT LONG, and posted THAT MUCH. Thank you for putting up with me.

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

[legacydiveexim01]

Cumin Exporter in USA- Legacy Dive Exim

Looking for a reliable cumin exporter in the USA? We supply premium-quality cumin seeds and cumin powder sourced from trusted farms. Our cumin is known for its strong aroma, rich flavor, and high oil content, making it perfect for restaurants, food manufacturers, and spice wholesalers. We ensure strict quality control and timely delivery across the USA. Whether you need bulk cumin for seasoning, spice blends, or food production, we offer competitive pricing and consistent supply. Trust us as your preferred cumin exporter in the USA and experience the best quality for all your culinary needs.

[zoffoods]

The Ultimate Trio: Pure Masala, Dry Fruits Wholesale, and Flavoured Makhana for Every Kitchen

The Magic of Pure Masala

Pure masala is the cornerstone of Indian cuisine. The term “masala” refers to a blend of spices used to season and flavor food. Authentic pure masala is free from artificial additives, providing a rich aroma and taste that enhances every dish. Whether you are preparing a simple dal or an elaborate biryani, using pure masala ensures a genuine and wholesome flavor.

When choosing pure masala, it’s crucial to opt for trusted sources that guarantee high-quality, freshly-ground spices. Pure masala not only adds depth to your cooking but also offers numerous health benefits. Spices such as turmeric, cumin, and coriander are known for their anti-inflammatory, digestive, and antioxidant properties. By incorporating pure masala into your daily meals, you are not only elevating the taste but also promoting better health.

Why Buy Dry Fruits Wholesale?

Dry fruits have long been recognized as nutrient-dense snacks that provide essential vitamins, minerals, and antioxidants. Whether you’re a retailer looking to stock up or a health enthusiast seeking bulk quantities, buying dry fruits wholesale is a cost-effective and convenient option.

When purchasing dry fruits wholesale, you can ensure freshness and quality while saving money. Wholesale buying also allows you to enjoy a variety of dry fruits, including almonds, cashews, pistachios, and raisins. These superfoods are not only perfect for snacking but also versatile enough to be added to desserts, breakfast bowls, and savory dishes.

Cost Savings: Buying dry fruits wholesale allows you to enjoy significant cost savings compared to purchasing smaller quantities. Bulk buying reduces packaging and distribution costs, making it a budget-friendly choice.

Consistent Supply: For businesses and households that use dry fruits regularly, wholesale purchasing ensures a steady supply of fresh and high-quality products without the need for frequent restocking.

Better Quality Control: Reputable wholesale suppliers often provide premium-quality dry fruits that are carefully sourced and packaged, ensuring you receive the best products available.

Moreover, dry fruits purchased wholesale often come directly from producers, ensuring that you get the best quality at competitive prices. Many businesses and health-conscious consumers prefer this option to maintain a steady supply of nutritious snacks without compromising on quality.

Flavoured Makhana: A Tasty and Healthy Snack

Makhana, also known as fox nuts or lotus seeds, has emerged as a popular healthy snack. With the rising demand for guilt-free indulgence, flavoured makhana has become a favorite choice for health enthusiasts. These crunchy delights are not only low in calories but also high in protein and fiber, making them a perfect snack for any time of the day.

From classic salted to exotic peri-peri and cheese flavors, flavoured makhana offers a delicious twist on a traditional snack. They are roasted to perfection, ensuring a light and crunchy texture while preserving their nutritional value. Flavoured makhana is ideal for those who crave tasty yet healthy options, whether at home, work, or on the go.

How to Choose the Best Products

When sourcing pure masala, dry fruits wholesale, or flavoured makhana, quality should be your top priority. Here are some tips to ensure you get the best products:

Check for Purity and Authenticity: Ensure that pure masala is free from artificial preservatives, and the dry fruits are unadulterated and fresh.

Buy from Reputable Suppliers: Purchase from trusted suppliers who specialize in dry fruits wholesale and authentic spice blends.

Look for Variety: Choose a supplier offering a diverse range of flavoured makhana to cater to different tastes and preferences.

Read Reviews: Customer feedback can offer valuable insights into the quality and taste of the products.

Final Thoughts

Incorporating pure masala, dry fruits wholesale, and flavoured makhana into your lifestyle not only adds culinary delight but also boosts your overall health. These high-quality products are perfect for home kitchens, gifting purposes, and business needs.

Whether you are looking to elevate your cooking with pure masala, enjoy the nutritional benefits of dry fruits wholesale, or savor the crunch of flavoured makhana, choosing premium products makes all the difference. Explore the finest selections today and experience the perfect blend of taste and wellness.

[tradologie12]

Bulk Cumin Seeds: A Flavorful Addition to Your Cuisine

Discover the rich and aromatic world of bulk cumin seeds, a flavorful addition to your culinary repertoire. Perfect for enhancing various dishes, these culinary gems not only elevate taste but also offer numerous health benefits. Whether you’re a professional chef or a home cook, incorporating bulk cumin seeds into your recipes will add depth and warmth to your meals.

[mmotilalmasalawala]

❌ Buying Spices? Don’t Make These 5 Mistakes That Kill Their Flavour!

🌶️ The Importance of Quality in Spices: How to Choose and Store Spices for Maximum FlavourSpices are the ❤️ heart and soul of all dishes, transforming ordinary meals into extraordinary culinary experiences. But did you know that the quality and storage of your spices can make or break their flavour? If you’re guilty of any of these common spice mistakes, your dishes might not be reaching their full potential! 🤯

1️⃣ Choosing Low-Quality SpicesNot all spices are created equal. Many mass-produced, low-cost options lack depth and intensity in aroma and taste. Always look for brands that prioritize sourcing fresh and authentic spices. 🌿 Whole spices retain their flavour longer than ground ones, so whenever possible, buy whole and grind them at home for peak flavour. 🏡👉 At M. Motilal Masalawala, Bhuleshwarwala, we take pride in offering premium-grade spices sourced directly from trusted farms, ensuring purity and unbeatable freshness. 🌟

2️⃣ Ignoring Freshness and Expiry Dates 📅Spices don’t exactly spoil, but they do lose flavour over time. Using stale spices means dull, muted flavours that won’t do justice to your cooking. 🍛 Whole spices last 2–4 years, while ground spices have a shorter shelf life of 1–2 years.📝 Pro Tip: Label your spice jars with purchase dates and perform a smell test — if the aroma isn’t strong, it’s time to replace them! 👃✔️ With M.Motilal Masalawala, freshness is guaranteed. Our airtight packaging locks in the rich flavours, ensuring every dish you prepare bursts with mouth-watering taste. 🤤

3️⃣ Storing Spices Incorrectly 🏠Heat, moisture, and light are the enemies of spices. ❌ Storing them near the stove, in clear jars exposed to sunlight, or in a humid pantry can degrade their quality faster than you think. 📦 Proper Storage Guidelines: ✔️ Keep spices in airtight glass containers. 🫙 ✔️ Store in a cool, dark place away from heat and humidity. 🌡️ ✔️ Avoid keeping them in the refrigerator, as condensation can cause clumping and spoilage. 🧊👉 At M.Motilal Masalawala ,our premium spice packaging is designed to extend shelf life and retain the potency of flavour. 💯

4️⃣ Buying in Bulk Without a Plan 📦Buying large quantities of spices might seem economical, but if you don’t use them within a certain time frame, they will lose flavour. Only buy in bulk if your usage is high. 📉🛍️ Our easy-to-reseal packs at M.Motilal Masalawala help you store spices efficiently without compromising on quality! 🔥

5️⃣ Overlooking the Impact of Whole vs. Ground Spices 🌱Whole spices, such as cinnamon sticks, cloves, or cumin seeds, retain their oils and flavours much longer than ground versions. Grinding spices freshly enhances their aroma and flavour, making dishes more vibrant and authentic. 🍽️ 🎯 Pro Tip: Invest in a small spice grinder or mortar and pestle to unlock the true essence of your spices. 🏺🌟 At M.Motilal Masalawala, we provide both whole and freshly ground spices, so you can choose the best option for your cooking nee

🌟 Elevate Your Dishes with Premium SpicesQuality spices make all the difference in cooking. They add mouth-watering taste and richness to your meals. 🍲 At M.Motilal Masalawala, we source the finest spices, ensuring that every pinch you use enhances your dish’s flavour to the fullest. 🌍✨🔥 Ready to Taste the Difference? Browse our premium spice collection today and bring the magic of fresh, high-quality spices to your kitchen! 🏠🍛🛒 Shop Now at M.Motilal Masalawala, Kandivali

[nayana99auth]

Discover how to make homemade red chili powder from scratch with premium spices from 99auth

Learn how to craft homemade red chili powder using fresh, high-quality spices from 99auth. Explore the benefits of homemade vs. store-bought chili powder and elevate your cooking today

Why Homemade Chili Powder Reigns Supreme

Making your own chili powder offers several distinct advantages. Freshly ground spices deliver an intense, nuanced flavor that pre-ground powders simply can't match. You control the heat, from a gentle warmth to a fiery kick, tailoring it perfectly to your taste. With 99auth's high-quality spices, you know exactly what goes into your blend – no additives, preservatives, or artificial colors. It's also a cost-effective choice, especially when buying spices in bulk from 99auth. Plus, the aroma of roasting chilies and grinding spices is an experience in itself, adding a touch of magic to your kitchen.

Your Signature Chili Powder with 99auth

Here's a simple recipe to get you started:

Ingredients:

·10-12 dried red chilies (choose your variety for desired heat)

· 2 tablespoons cumin seeds (99auth)

· 1 tablespoon coriander seeds (99auth)

· 1 tablespoon smoked paprika (99auth)

· 1 tablespoon garlic powder (99auth)

· 1 teaspoon oregano (99auth)

· ½ teaspoon cayenne pepper (optional, for extra heat)

· ½ teaspoon salt

Instructions:

1.

Prepare the Chilies: Wearing gloves, remove the stems and seeds from the dried chilies. Remove more seeds for milder chili powder.

2.

Toast the Spices: Lightly toast the cumin and coriander seeds in a dry skillet over medium heat for 1-2 minutes, until fragrant. Don't burn them!

3.

Roast the Chilies: Toast the dried chilies in the same skillet for 1-2 minutes per side, until fragrant and pliable. This enhances their flavor.

4.

Grind: Combine the toasted spices, roasted chilies, smoked paprika, garlic powder, oregano, cayenne (if using), and salt in a spice grinder or blender. Grind to a fine powder.

5.

Cool and Store: Let the chili powder cool completely before storing it in an airtight container in a cool, dark, and dry place for up to six months.

99auth: Your Partner in Flavorful Cooking

99auth provides premium spices to elevate your cooking. We source responsibly and pack carefully for maximum freshness and flavor. With 99auth, you get quality spices, a wide selection, convenient online shopping, and great value.

Potentially unknown, may contain additives

Cost

Potentially lower (long term)

Convenient, but can be expensive over time

Customization

Unlimited

Limited

Advantages of Spices and Kits Used in Homemade Red Chili Powder

Homemade red chili powder is not just an essential kitchen staple; it's a health-boosting, flavor-packed addition to your dishes. Using fresh, high-quality spices like dried red chilies, cumin seeds, coriander seeds, smoked paprika, garlic powder, oregano, black pepper, turmeric, and dhania (another name for coriander) brings numerous health benefits, making it both an exciting and nourishing choice. Let’s explore the detailed advantages of these spices and why a spice kit can elevate your culinary creations.

1. Dried Red Chilies

Dried red chilies are the primary heat source in your homemade chili powder and come with many health benefits. Vitamin C is abundant in chilies, which boosts immunity and helps combat inflammation. Additionally, capsaicin, the active compound in chilies, enhances metabolism, aids fat burning, and increases blood circulation. Capsaicin also offers pain relief and has anti-inflammatory properties, which can reduce inflammation throughout the body. Red chilies are also beneficial for digestion, stimulating gastric juices and improving digestion.

2. Cumin Seeds

Cumin is a key spice in chili powder that brings a distinct flavor and offers several health advantages. Cumin aids in digestion by improving bile production, thus easing the breakdown of fats. It helps alleviate indigestion, bloating, and gas. Cumin seeds are also a rich source of iron, supporting healthy red blood cell production and better oxygen circulation. Furthermore, cumin contains antioxidants that help fight free radicals, protecting cells from oxidative damage.

3. Coriander Seeds (Dhania)

Coriander seeds, also known as dhania, provide a mild, citrusy flavor that complements the heat of red chilies. Coriander has anti-inflammatory and antimicrobial properties, making it a great digestive aid. It can relieve symptoms of indigestion, bloating, and gas. Coriander is also linked to blood sugar regulation, making it beneficial for people managing diabetes. Additionally, coriander is packed with antioxidants that protect the body from oxidative stress and help maintain healthy skin and overall vitality.

4. Smoked Paprika

Paprika is a vital spice in chili powder, not only contributing a smoky flavor but also offering an array of health benefits. Smoked paprika is rich in antioxidants, particularly carotenoids like lutein and zeaxanthin, which promote eye health and help prevent macular degeneration. The anti-inflammatory properties of paprika can help reduce inflammation in the body and improve circulation, while also supporting skin health by reducing oxidative stress.

5. Garlic Powder

Garlic is a potent spice with numerous health benefits. Garlic powder contains allicin, a compound that boosts the immune system and has antibacterial, antiviral, and antifungal properties. Garlic has also been shown to lower blood pressure, reduce cholesterol levels, and improve heart health. The antioxidant properties of garlic help fight oxidative stress, while its ability to enhance digestion and detoxify the body makes it a must-have in any spice blend.

6. Oregano

Oregano brings a powerful herbal flavor and offers several health benefits, thanks to its high levels of antioxidants and anti-inflammatory compounds like carvacrol and thymol. Oregano is beneficial for respiratory health, providing relief from coughs, colds, and bronchitis. It also has antimicrobial properties, promoting a healthy gut and aiding digestion. Oregano is an effective herb for strengthening the immune system and preventing infections.

7. Black Pepper

Black pepper is often referred to as the "king of spices" due to its bold flavor and health-boosting properties. It contains piperine, a compound known to improve digestion by stimulating the stomach’s production of hydrochloric acid. Black pepper also helps enhance the bioavailability of other nutrients, meaning it can make the nutrients in your food more easily absorbed by the body. It is also known to have anti-inflammatory effects and can support weight loss by boosting metabolism.

8. Turmeric

Turmeric is a vibrant yellow spice known for its anti-inflammatory and antioxidant properties. The active compound in turmeric, curcumin, has been shown to reduce inflammation in the body and may help alleviate conditions like arthritis. Turmeric also has antibacterial and antiviral properties, promoting overall health and boosting immunity. It is also linked to improved brain function and can aid in detoxification by supporting liver health.

Benefits of Spice Kits

A spice kit for homemade chili powder offers several advantages for cooking enthusiasts and health-conscious individuals alike:

Convenience: Spice kits provide all the ingredients you need in one convenient package. No need to measure or purchase individual spices separately—everything is included for easy preparation.

Quality: A well-curated spice kit includes high-quality, fresh spices, ensuring maximum flavor and potency. Fresh, whole spices are far superior to pre-ground versions in terms of flavor intensity.

Customization: Spice kits often allow you to adjust spice levels and create your own blends. Whether you like it mild or extra spicy, a kit lets you tailor the flavor to your exact preferences.

Freshness: Freshly ground spices from a kit maintain their aroma and flavor much longer than pre-ground varieties. Grinding your own spices ensures you’re getting the most potent flavors and health benefits.

Educational: Spice kits often come with detailed instructions and recipe ideas, which can help you learn about different spice profiles and improve your culinary skills.

Explore the World of Flavour with 99auth

99auth offers a wide array of spices and other grocery items. From everyday essentials to gourmet ingredients, we have what you need to create delicious meals. Visit our website to explore our products.

Customer Reviews

"99auth's Red Chili Powder is a game-changer! The flavor is so much richer than anything I've bought in stores. I love that I can control the heat and know exactly what's in it." - Priya Sharma, Mumbai

"I'm impressed with 99auth's quality and variety. Their spices are always fresh and the delivery is fast. Highly recommend!" - Rohan Gupta, Bangalore

Other 99auth Recommendations

·Organic Coconut Oil

·Organic Grains & Cereals

Organic Spices & Herbs

·Organic Snacks & Beverages

·Organic Fruits & Vegetables

FAQs

1.

What makes 99auth chili powder so special? It's freshly ground, bursting with flavor, and made with high-quality ingredients, free from additives. You control the heat, too!

2.

How do I keep my chili powder fresh? Store it in an airtight container in a cool, dark, dry place.

3.

Is 99auth chili powder organic? We offer both organic and non-organic options. Check the label!

4.

What can I use chili powder for? Everything! Chili, tacos, stews, rubs, roasted veggies – the possibilities are endless.

5.

Does 99auth sell other spices? Absolutely! We have a wide range of spices and other grocery items.

Ready to Spice Up Your Life?

Type "99auth" in Google to visit our website and discover a world of flavor. Explore our organic spices, including our exceptional red chili powder, and elevate your cooking today!