#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.

[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

[theoutcastrogue]

A Nepalese khukurī glossary

[abridged article by Peter Dekker, Mandarin Mansion Antiques, 2020; text and photographs licensed under a Creative Commons Attribution 4.0 International License]

Introduction

A lot of the khukurī ( खुकुरी ) related vernacular in use today among collectors is based on oral traditions, and there is a lot of variety between the various glossaries that are scattered over the web. This is in part due to the various languages and dialects in use in the cultural melting pot that is Nepal.

Over time, concepts and terminology change, and on top of that many things are simply forgotten, misinterpreted, or misremembered. This article presents an annotated overview of historical khukurī terminology. The bulk of the terms come from the first Nepali-English dictionary, compiled by Sir Ralph Lilley Turner (1888 - 1983). In 1931 he wrote "A Comparative and Etymological Dictionary of the Nepali Language" which serves as the main source for the overview of terms that follows below. [1]

Overview of khukurī parts 

# English Devanagari Transliteration

1   Blade बाड़् bāṛ

2  Edge धार् dhār

3  Notch कौड़ो kauro

4   Grooves along the base of the blade खोल् khol

5   Shoulder of blade पातो pāto

6   Ridge (of fuller)* चिरा cirā

7   Grip बिँड़् bĩṛ

8   Bolster काँजो kã̄jo

9   Scabbard दाप् dāp, dāb

10 Silver chape कोथि kothi

11 Purse carried in the sheath खिसा khisā

12 Small utility knife कर्द karda

13 Fire striker / sharpening steel चक्मक् cakmak

*Cirā is the only word in the list that is not directly related to the khukurī in the dictionary, but it is probably the word that is widely known today as chirra. 

According to Taylor, cirā is derived of cirnu, literally "To split, rip up, cut, lacerate" is the word used for the ridges between each groove. [2] It is also used in the slightly different form, ciro (चिरो) to describe: "A splinter; cut, slice; (esp.) a slice of cucumber cut lengthwise."

A number of khukurī types are differentiated by the layout of their fullers, or the absence thereof:

Āṅa (आङ); flat, like a kitchen knife. [3]

Āṅa khol (खोल् आङ); a single fuller running along the spine. (Commonly called ang khola.)

Du'i cirā (दुइ चिरा); "two split", two fullers in the blade. (Commonly called dui chirra.)

Tīna cirā (तीन चिरा); "three split", three fullers in the blade. (Commonly called tin chirra.)

Terms relating to decoration

Buṭṭā (बुट्टा) or buṭo; Embroidery; braid; filigree work.

Bel-buṭṭā (बेल्-बुट्टा); Scroll-work on a khukri-sheath.

Belahari (बेलहरि); Embroidery, scroll-work.

Belahari buṭṭā (बेलहरि बुट्टा); Scroll-work on a khukri sheath.

Jire buṭṭā (जिरे बुट्टा); Fluted ornamentation (e.g. that on the silver of a khukri sheath). Jire means of or like cumin-seed.

Haikale buṭṭā (हैकले बुट्टा) a kind of ornamentation on a khukri handle like a succession of hooks.

Mākhe buṭṭā (माखे बुट्टा); Ornamentation consisting of lines of small dots. Mākhe means "pertaining to flies or like flies.

Sã̄gle buṭṭā (साँगले बुट्टा); Ornamentation in chains.

Materials

Paṭpaṭe (पट्पटे); adjective: Striped. Also a particular kind of tree the wood of which is used for making khukri handles (= bhālu kāṭh). Talauma Hodgsoni also known as Magnolia hodgsonii, or Chinese magnolia.

Gilaṭ (गिलट्); Nickel, German silver. Sometimes used for the bolster of a khukri.

Ispāt (इस्पात्); Steel.

Phaulād (फौलाद्); A kind of hard and tough steel. From the Persian faulād, a name for wootz.

Jhulo (झुलो); Fibre; tinder made of the bark of the sago palm or bamboo or plantain and carried in the pocket of the khukurī sheath.

Relating to the khukurī

Pāin or pain (पाइन्); Blade temper, especially of a khukurī.

Lāgne (लाग्ने); Applicable, sharp (of knife).

Bhutte (भुत्ते); Adjective. Blunt, e.g. bhutte khukri: a blunt khukri.

Ujyāunu (उज्याउनु); To sharpen, give an edge to.

Lagāunu dhār (लगाउनु धार्); to give an edge, sharpen. Lagāunu literally means: To put on, wear (clothes); arrange, fix, set up, plant.

Macāunu (मचाउनु); To make rise, flourish (e.g. a khukri).

Kāṭnu (काट्नु ); To cut, cut off; kill; reap.

Jār kāṭnu (जार् काट्नु) to kill an adulterer. (When the husband has killed the adulterer with his khukri and cut off the nose and hair, he proclaims openly in the village 'jār kāṭẽ' and displays the blood-stained khukri. This proclamation saves him from the accusation of murder.). Jār (जार्) means paramour, adulterer.

Caṛkinu (चड़्किनु); To crack, split (e.g. dewāl caṛkyo the wall cracked, khukuri ko bẽṛ carkieko cha the haft of the khukri is split).

Kāmi (कामि); Blacksmith, iron-worker, armorer. (This is one of the pohoni or despicable castes, and the word kāmi, implying contempt, is often replaced by lohār.)

Lohār (लोहार्) Iron-worker, blacksmith.

Notes 1. Sir Ralph Lilley Turner; A comparative and etymological dictionary of the Nepali language. London: K. Paul, Trench, Trubner, 1931. 2. I owe Jonathan Said for explaining that the chirra actually denote the ridges and not the fullers themselves. Personal communication. 3. Resham Shercha, an ex Gurkha. Personal communication.

[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!

[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]

Bulk Spice Supplier in Germany & France: Premium Wholesale Indian Spices for Europe | Legacy Dive Exim

When it comes to sourcing high-quality spices for the European market, Legacy Dive Exim stands as the leading bulk spice supplier in Germany and France. Specializing in a wide variety of wholesale spices, we are dedicated to bringing the finest Indian spices to Europe, offering premium products that cater to both large-scale businesses and discerning consumers.

Top Indian Spices for Europe: Flavoring Europe with Authenticity

Indian spices are known for their rich flavors, vibrant colors, and aromatic profiles that enhance every dish. As a trusted bulk spice supplier in Germany, we offer an extensive range of wholesale spices in Germany, including:

Cumin

Coriander

Turmeric

Garam Masala

Chili Powder

Cardamom

Cloves

Mustard Seeds

These spices are an essential part of European kitchens, especially with the rising demand for authentic, global flavors in cooking. By choosing Legacy Dive Exim as your wholesale spices supplier in France, you are assured of premium-quality spices, sourced directly from the heart of India.

Bulk Spice Supplier in France: Expanding Flavor Horizons

We also serve as a reliable bulk spice supplier in France, offering a comprehensive selection of Indian spices to both small and large businesses. Whether you're a restaurant looking to introduce authentic flavors or a distributor catering to consumer demands, Legacy Dive Exim ensures you get the best spices at competitive prices.

Our wholesale spices in France come with unmatched quality assurance, ensuring freshness, authenticity, and consistency in every batch. From the rich yellow hues of turmeric to the aromatic notes of cardamom, our spices will elevate any dish.

Why Choose Legacy Dive Exim for Wholesale Spices in Germany & France?

Premium Quality: We source our spices directly from trusted farmers in India, ensuring top-notch quality and flavor in every batch.

Wide Range: Our extensive product range includes the most popular Indian spices and blends, perfect for culinary applications across Europe.

Bulk Supply: We are capable of fulfilling large orders, making us your ideal partner for bulk spice supply.

Competitive Pricing: We offer wholesale prices without compromising on quality, allowing businesses to maximize their margins.

Reliable Delivery: With our efficient logistics, you can count on timely delivery to both Germany and France, ensuring you never run out of the spices you need.

Our Commitment to Excellence

At Legacy Dive Exim, we take pride in providing only the finest top Indian spices for Europe. Our stringent quality control processes ensure that every spice we deliver meets the highest standards of taste, aroma, and purity.

Whether you're based in Germany or France, trust Legacy Dive Exim to be your bulk spice supplier of choice. We are dedicated to supporting your business with consistent, high-quality supplies of wholesale spices, ensuring your success in the competitive European spice market.

Get in Touch

If you're looking for a bulk spice supplier in Germany or France, Legacy Dive Exim is your trusted partner. Contact us today to learn more about our offerings, pricing, and delivery options.

Legacy Dive Exim: Bringing the best of Indian spices to Europe, one shipment at a time.

[tarityfoods]

Get Premium Coriander-Cumin Powder for Your Recipes

Bring magic to your recipes with the Best Quality Coriander-Cumin Powder Exporters from India, only from Tarity Foods. Known for its freshness and premium quality, our coriander-cumin blend is perfect for curries, soups, and other dishes. Packed with aroma and flavor, it’s sourced from carefully selected seeds and hygienically processed to retain its nutritional value. Order in bulk and experience the richness of Indian spices with every spoonful.

[priytoshtradologie12]

Buy Bulk Cumin Seeds Directly From Mills

Discover high-quality cumin seeds available for bulk purchase directly from mills. Enjoy competitive pricing and fresh spices sourced from reliable producers. Ideal for restaurants, food manufacturers, and spice retailers looking to optimize their supply chain. Experience the convenience and savings of buying directly from the source!

[cosmocashcarry234]

Discover the Best Indian Grocery Store Near You: A Guide to Authentic Ingredients

If you enjoy cooking Indian cuisine or simply want to add some vibrant spices and ingredients to your meals, finding the right Indian grocery store is essential. The availability of authentic ingredients and products can elevate your cooking experience, offering you a taste of home or a gateway to new culinary adventures.

Indian grocery stores are often treasure troves of everything you need to prepare traditional dishes, from fresh produce to exotic spices, lentils, and grains. In this guide, we’ll walk you through the essential items to look for in an Indian grocery store and how to make the most out of your shopping experience.

Why Choose an Indian Grocery Store?

Whether you’re of Indian descent, a fan of Indian food, or just someone who loves experimenting with international cuisines, an Indian grocery store offers a more specialized shopping experience. These stores typically carry items that are difficult to find in mainstream supermarkets.

The advantage of shopping at an Indian grocery store is that the products are curated specifically for Indian cooking. You’ll find a wide range of ingredients and brands that have been trusted in Indian households for generations. Everything from everyday staples like rice and flour to hard-to-find spices is easily available, making it convenient for anyone looking to prepare authentic Indian meals.

Must-Have Ingredients from an Indian Grocery Store

When you step into an Indian grocery store, you might feel overwhelmed by the sheer variety of products. But don’t worry—here’s a quick list of must-have items to get you started.

1. Spices

Indian cuisine is renowned for its complex flavors, which are achieved by using a wide array of spices. Some of the essential spices you’ll want to pick up include:

Turmeric: Known for its vibrant color and earthy flavor, turmeric is a key ingredient in many Indian dishes.

Cumin: Whole cumin seeds are often toasted to release their flavor, while ground cumin is used in spice blends and curries.

Coriander: Both the seeds and the ground form of coriander are widely used in Indian cooking.

Garam Masala: A staple spice blend, garam masala combines warming spices like cinnamon, cloves, and cardamom.

Red Chili Powder: For those who like their food spicy, Indian red chili powder delivers the heat.

Spices like these not only add flavor to your food but also have health benefits. For instance, turmeric is known for its anti-inflammatory properties, while cumin aids digestion.

2. Lentils (Dal)

Dal, or lentils, are a key source of protein in Indian vegetarian cuisine. In an Indian grocery store, you’ll find a variety of lentils, each used for different types of dishes. Common types include:

Toor Dal: Yellow pigeon peas, often used in South Indian sambar and North Indian dal fry.

Moong Dal: Split yellow lentils, perfect for light, easy-to-digest dal.

Masoor Dal: Red lentils that cook quickly and are great for making a creamy, smooth dal.

Buying lentils in bulk from an Indian grocery store ensures you have enough to make hearty, nutritious meals without having to restock frequently.

3. Flour

Indian breads like naan, chapati, and paratha are made using a variety of flours. The most common types of flour you’ll find at an Indian grocery store are:

Atta: This is whole wheat flour used to make chapati, a staple bread in Indian households.

Besan: Chickpea flour, used to make fritters like pakoras and sweets like ladoos.

Maida: A refined white flour often used for baking or making street-food favorites like samosas.

These flours are different from those you’ll find in Western supermarkets, so if you’re looking to make authentic Indian dishes, it’s important to use the right type of flour.

4. Rice

Rice is a staple in Indian cuisine, and you’ll find a variety of types at an Indian grocery store. The most popular type is basmati rice, known for its long, aromatic grains. Other types of rice, like sona masoori or parboiled rice, are also commonly used depending on the dish you’re making.

Whether you’re preparing a flavorful biryani or a simple bowl of steamed rice, choosing the right variety is key to nailing the texture and flavor of your dish.

5. Pickles and Chutneys

Indian meals are often accompanied by pickles and chutneys that add an extra layer of flavor. These condiments can range from sweet to tangy to spicy. Some popular options include:

Mango Pickle: A spicy, tangy pickle made with raw mangoes and a blend of spices.

Lime Pickle: Another tangy favorite, made from whole limes and chili.

Tamarind Chutney: A sweet and sour chutney often served with fried snacks like samosas.

Coriander Chutney: A fresh, zesty chutney made from cilantro, green chilies, and lime.

These are perfect for adding a burst of flavor to your meal and can be used as dips or spreads.

6. Frozen Foods

Indian grocery stores often have a wide selection of frozen foods that are convenient for busy days. You’ll find frozen samosas, parathas, naan, and even curries that are ready to heat and eat. These are perfect for when you want a quick meal but still crave the flavors of Indian cuisine.

7. Sweets

No visit to an Indian grocery store is complete without picking up some traditional sweets. Indian desserts like gulab jamun, rasgulla, and barfi are available either fresh or in packaged form. These sweets are perfect for celebrations, special occasions, or just satisfying your sweet tooth after a spicy meal.

How to Make the Most of Your Shopping Experience

When visiting an Indian grocery store, it’s helpful to go in with a plan. Since there’s a vast selection of products, knowing what you need in advance can save time and prevent you from feeling overwhelmed.

1. Ask for Recommendations

If you’re new to Indian cooking, don’t hesitate to ask the store staff for recommendations. Most Indian grocery stores are family-run businesses, and the staff is usually very knowledgeable about the products they sell. They can guide you toward the right brands or suggest ingredients based on what dish you’re trying to make.

2. Explore New Ingredients

Even if you’re familiar with Indian cooking, there’s always something new to discover. Indian grocery stores often carry regional specialties that you won’t find anywhere else. Don’t be afraid to try new ingredients or snacks—you might find a new favorite!

3. Stock Up on Basics

Indian cooking often involves preparing meals from scratch, which means you’ll be using a lot of basic ingredients like spices, lentils, and rice regularly. It’s a good idea to buy these items in bulk to save money and ensure you always have what you need on hand.

4. Check for Fresh Produce

Many Indian grocery stores also carry fresh produce that’s essential for Indian cooking. Vegetables like okra, eggplant, bitter gourd, and fresh curry leaves are often available. These ingredients are crucial for making authentic curries, stir-fries, and side dishes.

Conclusion

Visiting an Indian grocery store can indian grocery store  be a rewarding experience, especially if you’re passionate about cooking or want to explore new flavors. With a wide variety of spices, grains, lentils, and specialty products, these stores offer everything you need to prepare delicious and authentic Indian meals at home.

Whether you’re looking for staples like basmati rice and turmeric or want to indulge in a box of gulab jamun, the Indian grocery store has something for everyone. So next time you’re craving a taste of India, don’t hesitate to visit your local store and stock up on all the ingredients you need to create a culinary masterpiece.

[swetatiwarib2b]

Top-Notch Blower Pulverizer Machine for Grinding Spices at the Lowest Price

Investing in high-quality machinery is a must if you want to make spices. The Blower Pulverizer Machine is a top-notch spice grinder because it blends cutting-edge technology with affordable price. We'll go over the many uses for this machine and how to save money on it so you can add it to your spice processing arsenal.

What is a Blower Pulverizer Machine?

To make fine powder from grains, spices, herbs, and other food items, an industrial-grade grinder called a blower pulverizer machine is utilized. Importantly, the blower function sends the tiny particles to a cyclone separator automatically, which guarantees a uniform texture and reduces waste.

This type of machine is perfect for spice producers who want to:

Produce consistent, fine powder from a variety of spices.

Ensure minimal wastage during processing.

Increase productivity with a high-speed, efficient system.

Key Features of the Blower Pulverizer Machine

High Grinding Capacity : Medium- to large-scale spice production plants will find this machine to be ideal because to its ability to handle massive volumes of spices. From cumin and chili seeds to turmeric and coriander, it grinds it all.

Efficient Blower System : For effective and clog-free delivery of ground material to the storage area or packing unit, the integrated blower system is in place. Additionally, it aids in cooling down the equipment, which in turn reduces wear and tear.

Fine and Uniform Grinding : For consistent flavor and product quality, use this pulverizer with an adjustable mesh system to grind all spices to a uniform particle size.

Energy-Efficient Design : The blower pulverizer machine is designed to preserve energy while operating at high speeds, which is great for your bottom line because it decreases electricity use.

Low Maintenance and Easy Cleaning : This machine's long-lasting construction means it won't break down or cost you a fortune in repairs. As an essential component of any food production setup, it is also simple to dismantle and clean.

Benefits of Using a Blower Pulverizer for Spices

Boosts Efficiency: You can process big batches with ease, meeting market demand.

The quality of your finished goods will always be higher if you grind your spices finely and consistently so that they have a stronger scent and flavor.

Reasonably Priced: This machine provides excellent value for the money thanks to its energy-efficient performance and minimal maintenance requirements.

Multipurpose: This adaptable addition to your production line can be used for a wide range of spices.

Finding the Best Price for a Blower Pulverizer Machine

Purchasing a blower pulverizer machine can be somewhat costly; however, by employing the most effective approach, you can secure the most favorable bargain. Make sure you're receiving the best deal on a high-quality machine by following these steps:

Research and Compare : Try to find manufacturers and suppliers that you can trust. Evaluate many models side by side in terms of pricing and features. Buying in bulk or signing a long-term contract can sometimes result in a discount from many manufacturers.

Look for Warranty and After-Sales Service : When purchasing a machine, it's important to consider the warranty and support options before settling on the lowest price. Choose devices with an easily available after-sale support system and a guarantee of at least one year.

Buy Directly from Manufacturers : Cut out the middleman and buy straight from the source. As a result, markups are reduced, and in many cases, manufacturers even provide better deals for direct sales.

Consider Used or Refurbished Machines : Consider used models if your budget is limited. For a fraction of the price, you may get machines that are restored to almost new condition that work just fine.

Final Thoughts

When it comes to preparing spices, a blower pulverizer machine is revolutionary. When it comes to powdering spices, it's an indispensable instrument due to its efficiency, adaptability, and longevity. You can discover high-quality models at reasonable prices if you do your homework and buy from reputable vendors directly.

Investing in high-quality equipment is crucial for the success of any spice business, whether you're just starting out or looking to expand. Your output and revenue will skyrocket once you include the blower pulverizer in your fleet.

[besuretocook-blog]

If you're looking for some delicious and easy vegetarian recipes to try today, you've come to the right place! Whether you're a seasoned vegetarian or just looking to add more plant-based meals to your diet, these recipes are sure to satisfy your taste buds. From hearty soups to flavorful stir-fries, there's something for everyone in this collection of ten tasty dishes. So, roll up your sleeves, grab your apron, and get ready to whip up some mouthwatering vegetarian goodness! 1. Vegetarian Pad Thai Ingredients: - 8 oz rice noodles - 1/4 cup soy sauce - 2 tbsp tamarind paste - 2 tbsp brown sugar - 1 tbsp vegetable oil - 1 onion, sliced - 2 cloves garlic, minced - 1 bell pepper, sliced - 1 cup bean sprouts - 1/2 cup chopped peanuts - Lime wedges, for serving Instructions: 1. Cook the rice noodles according to package instructions. 2. In a small bowl, whisk together the soy sauce, tamarind paste, and brown sugar. 3. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 4. Add the bell pepper and bean sprouts to the skillet and cook for another 3-4 minutes. 5. Add the cooked noodles and sauce to the skillet and toss to combine. 6. Serve the pad thai topped with chopped peanuts and a squeeze of lime juice. Cooking tip: Feel free to customize this recipe with your favorite veggies or protein sources, such as tofu or tempeh. 2. Stuffed Bell Peppers Ingredients: - 4 bell peppers - 1 cup cooked quinoa - 1 can black beans, rinsed and drained - 1 cup corn kernels - 1/2 cup salsa - 1/2 cup shredded cheese - Fresh cilantro, for garnish Instructions: 1. Preheat the oven to 375°F. 2. Cut the tops off the bell peppers and remove the seeds and membranes. 3. In a large bowl, mix together the quinoa, black beans, corn, and salsa. 4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. 5. Sprinkle the cheese on top of the stuffed peppers. 6. Cover the baking dish with foil and bake for 30 minutes. 7. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. 8. Garnish with fresh cilantro before serving. Cooking tip: You can experiment with different fillings for the stuffed peppers, such as rice, lentils, or mushrooms. 3. Lentil Soup Ingredients: - 1 cup dried green lentils - 1 onion, diced - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 1 tsp cumin - 1 tsp turmeric - 1/2 tsp paprika - 6 cups vegetable broth - Salt and pepper, to taste - Fresh parsley, for garnish Instructions: 1. Rinse the lentils in a colander under cold water. 2. In a large pot, heat a drizzle of oil over medium heat. 3. Add the onion, carrots, celery, and garlic and cook until softened, about 5-7 minutes. 4. Stir in the cumin, turmeric, and paprika and cook for another minute. 5. Add the lentils and vegetable broth to the pot. 6. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender. 7. Season with salt and pepper to taste. 8. Garnish with fresh parsley before serving. Cooking tip: Feel free to add other veggies or greens, such as spinach or kale, to bulk up this soup. 4. Veggie Stir-Fry with Tofu Ingredients: - 1 block extra-firm tofu, pressed and cubed - 2 tbsp soy sauce - 1 tbsp sesame oil - 1 onion, sliced - 2 bell peppers, sliced - 1 cup broccoli florets - 1 cup snow peas - 2 cloves garlic, minced - Cooked rice, for serving Instructions: 1. In a large skillet, heat the sesame oil over medium heat. 2. Add the tofu and soy sauce to the skillet and cook until the tofu is browned on all sides, about 10 minutes. Remove the tofu from the skillet and set aside. 3. In the same skillet, add the onion, bell peppers, broccoli, snow peas, and garlic. Cook until the veggies are tender-crisp, about 5-7 minutes. 4. Return the tofu to the skillet and toss to combine. 5. Serve the stir-fry over cooked rice. Cooking tip: You can swap out the tofu for tempeh or seitan in this recipe for a different protein source.

5. Roasted Vegetable Medley Ingredients: - 1 sweet potato, diced - 2 carrots, sliced - 1 zucchini, sliced - 1 red onion, sliced - 1 red bell pepper, sliced - 1/4 cup olive oil - 1 tsp garlic powder - 1 tsp dried thyme - Salt and pepper, to taste Instructions: 1. Preheat the oven to 400°F. 2. In a large bowl, toss the sweet potato, carrots, zucchini, red onion, and red bell pepper with olive oil, garlic powder, thyme, salt, and pepper. 3. Spread the veggies out on a baking sheet in a single layer. 4. Roast in the oven for 30-40 minutes, or until the veggies are tender and caramelized. 5. Serve as a side dish or over cooked quinoa or couscous. Cooking tip: Feel free to experiment with different vegetables in this recipe, such as eggplant, cherry tomatoes, or mushrooms. 6. Quinoa Salad with Lemon-Dijon Dressing Ingredients: - 1 cup cooked quinoa - 1 can chickpeas, rinsed and drained - 1 cucumber, diced - 1 bell pepper, diced - 1/4 cup chopped fresh parsley - 1/4 cup lemon juice - 2 tbsp Dijon mustard - 1/4 cup olive oil - Salt and pepper, to taste Instructions: 1. In a large bowl, mix together the quinoa, chickpeas, cucumber, bell pepper, and parsley. 2. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper. 3. Pour the dressing over the quinoa salad and toss to combine. 4. Serve chilled or at room temperature. Cooking tip: This salad makes a great make-ahead meal prep option for busy weekdays. 7. Eggplant Parmesan Ingredients: - 2 large eggplants, sliced into 1/2-inch rounds - 2 eggs, beaten - 1 cup breadcrumbs - 1/2 cup grated Parmesan cheese - 2 cups marinara sauce - 1 cup shredded mozzarella cheese - Fresh basil, for garnish Instructions: 1. Preheat the oven to 375°F. 2. Dip each eggplant slice into the beaten egg, then coat in breadcrumbs mixed with Parmesan cheese. 3. Place the coated eggplant slices on a baking sheet and bake for 15-20 minutes, or until golden brown. 4. Spread a layer of marinara sauce in a baking dish, then arrange a layer of baked eggplant slices on top. 5. Repeat the layers until all the eggplant slices are used up. 6. Top the eggplant with remaining marinara sauce and shredded mozzarella cheese. 7. Bake for 25-30 minutes, or until the cheese is melted and bubbly. 8. Garnish with fresh basil before serving. Cooking tip: For a healthier version of this dish, you can opt to bake the eggplant slices instead of frying them. 8. Black Bean Tacos Ingredients: - 1 can black beans, rinsed and drained - 1 tsp chili powder - 1/2 tsp cumin - 1/4 tsp garlic powder - 1/4 tsp onion powder - 1/4 cup water - 8 corn tortillas - Toppings: avocado, salsa, shredded lettuce, cilantro Instructions: 1. In a small saucepan, heat the black beans, chili powder, cumin, garlic powder, onion powder, and water over medium heat. 2. Cook until the beans are heated through and the sauce has thickened slightly, about 5 minutes. 3. Warm the corn tortillas in a dry skillet or microwave. 4. Fill each tortilla with a scoop of black beans and your favorite toppings. 5. Serve immediately. Cooking tip: Feel free to customize these tacos with your preferred toppings, such as vegan cheese, pickled jalapeños, or hot sauce. 9. Vegan Lentil Sloppy Joes Ingredients: - 1 cup dried brown lentils - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1/2 cup ketchup - 2 tbsp tomato paste - 1 tbsp soy sauce - 1 tbsp maple syrup - 1 tsp chili powder - 1/2 tsp cumin - Salt and pepper, to taste - Burger buns, for serving Instructions: 1. Cook the lentils according to package instructions. 2. In a large skillet, heat a drizzle of oil over medium heat. 3. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes. 4. Stir in the cooked lentils, ketchup, tomato paste, soy sauce, maple syrup, chili powder, cumin, salt, and pepper. 5. Cook for another 5 minutes, or until heated through. 6. Serve the lentil mixture on burger buns. Cooking tip: You can add a touch of liquid smoke or smoked paprika to give these sloppy joes a smoky flavor.

10. Butternut Squash Risotto Ingredients: - 1 small butternut squash, peeled and diced - 2 tbsp olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 cup arborio rice - 1/2 cup white wine - 4 cups vegetable broth - 1/2 cup grated Parmesan cheese - Salt and pepper, to taste - Fresh sage, for garnish Instructions: 1. Preheat the oven to 400°F. 2. Toss the butternut squash with olive oil, salt, and pepper on a baking sheet. 3. Roast in the oven for 25-30 minutes, or until tender and caramelized. 4. In a large pot, heat a drizzle of oil over medium heat. 5. Add the onion and garlic and cook until softened, about 5 minutes. 6. Stir in the arborio rice and cook for another minute. 7. Add the white wine and cook until absorbed. 8. Gradually add the vegetable broth, 1 cup at a time, stirring constantly until the rice is creamy and tender, about 20 minutes. 9. Stir in the roasted butternut squash and Parmesan cheese. 10. Season with salt and pepper to taste. 11. Garnish with fresh sage before serving. Cooking tip: Feel free to swap out the butternut squash for other roasted veggies, such as mushrooms or asparagus, to mix up the flavors in this risotto. No matter your dietary preferences, these ten delicious and easy vegetarian recipes are sure to become staples in your kitchen. Whether you're hosting a dinner party or just looking for a quick weeknight meal, these plant-based dishes are packed with flavor and nutrients. So, grab your apron and get cooking - your taste buds will thank you! Check out more recipes on Besuretocook.org! {Delicious|Amazing|Tasty https://besuretocook.org/10-delicious-and-easy-vegetarian-recipes-to-try-today/?feed_id=343&_unique_id=66fa61c944ab4 #Besuretocook #Foodie #CookingRecipes #EasyRecipes #HomeCooking #Delicious #Tasty #QuickMeals #RecipeIdeas #Yummy #FoodLovers #FoodBlog #FoodInspiration #Culinary #MealPrep

[organicjikaka1]

Discover Organic Jikaka, the leading wholesaler and exporter of IPM/EU 100% organic cumin whole seeds. Offering bulk quantities with complete traceability, we provide the highest quality whole spices for your needs.

https://organicjikaka.com/