#canada spices importers

[najia-cooks]

[ID: A decorative orange ceramic plate with a pyramid of green herbs and sesame seeds, topped with deep red sumac and more sesame seeds. End ID]

زعتر فلسطيني / Za'tar falastinia (Palestinian spice blend)

Za'tar (زَعْتَر; also transliterated "za'atar," "zaatar" and "zatar") is the name of a family of culinary herbs; it is also the name of a group of spice blends made by mixing these herbs with varying amounts of olive oil, sumac, salt, roasted sesame seeds, and other spices. Palestinian versions of za'tar often include caraway, aniseed, and roasted wheat alongside generous portions of sumac and sesame seeds. The resulting blend is bold, zesty, and aromatic, with a hint of floral sourness from the sumac, and notes of licorice and anise.

Za'tar is considered by Palestinians to have particular national, political, and personal importance, and exists as a symbol of both Israeli oppression and Palestinian home-making and resistance. Its major components, olive oil and wild thyme, are targeted by the settler state in large part due to their importance to ecology, identity, and trade in Palestine—settlers burn and raze Palestinian farmers' olive trees by the thousands each year. A 1977 Israeli law forbade the harvesting of wild herbs within its claimed borders, with violators of the law risking fines and confiscation, injury, and even death from shootings or land mines; in 2006, za'tar was further restricted, such that even its possession in the West Bank was met with confiscation and fines.

Despite the blanket ban on harvesting wild herbs (none of which are endangered), Arabs are the only ones to be charged and fined for the crime. Samir Naamnih calls the ban an attempt to "starve us out," given that foraging is a major source of food for many Palestinians, and that picking and selling herbs is often the sole form of income for impoverished families. Meanwhile, Israeli farmers have domesticated and farmed za'tar on expropriated Palestinian land, selling it (both the herb and the spice mixture) back to Palestinians, and later marketing it abroad as an "Israeli" blend; they thus profit from the ban on wild harvesting of the herb. This farming model, as well as the double standard regarding harvesting, refer back to an idea that Arabs are a primitive people unfit to own the land, because they did not cultivate or develop it as the settlers did (i.e., did not attempt to recreate a European landscape or European models of agriculture); colonizing and settling the land are cast as justified, and even righteous.

The importance of the ban on foraging goes beyond the economic. Raya Ziada, founder of an acroecology nonprofit based in Ramallah, noted in 2019 that "taking away access to [wild herbs] doesn't just debilitate our economy and compromise what we eat. It's symbolic." Za'tar serves variously as a symbol of Palestinians' connection to the land and to nature; of Israeli colonial dispossession and theft; of the Palestinian home ("It’s a sign of a Palestinian home that has za’tar in it"); and of resistance to the colonial regime, as many Palestinians have continued to forage herbs such as za'tar and akkoub in the decades since the 1977 ban. Resistance to oppression will continue as long as there is oppression.

Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

Za'tar (Origanum syriacum), 250g once dried (about 4 cups packed)

250g (1 2/3 cup) sesame seeds

170g (3/4 cup) Levantine sumac berries, or ground sumac (Rhus coriaria)

100g (1/2 cup) wheat berries (optional)

2 Tbsp olive oil

1 Tbsp aniseed (optional)

1/2 Tbsp caraway seeds (optional)

Levantine wild thyme (also known as Bible hyssop, Syrian oregano, and Lebanese oregano) may be purchased dried online. You may also be able to find some dried at a halal grocery store, where it will be labelled "زعتر" (za'tar) and "thym," "thyme," or "oregano." Check to make sure that what you're buying is just the herb and not the prepared mixture, which is also called "زعتر." Also ensure that what you're buying is not a product of Israel.

If you don't have access to Levantine thyme, Greek or Turkish oregano are good substitutes.

Wheat berries are the wheat kernel that is ground to produce flour. They may be available sold as "wheat berries" at a speciality health foods store. They may be omitted, or replaced with pre-ground whole wheat flour.

Instructions:

1. Harvest wild thyme and remove the stems from the leaves. Wash the leaves in a large bowl of water and pat dry; leave in a single layer in the sun for four days or so, until brittle. Skip this step if using pre-dried herbs.

2. Crumble leaves by rubbing them between the palms of your hands until they are very fine. Pass through a sieve or flour sifter into a large bowl, re-crumbling any leaves that are too coarse to get through.

Crumbling between the hands is an older method. You may also use a blender or food processor to grind the leaves.

3. Mix the sifted thyme with a drizzle of olive oil and work it between your hands until incorporated.

4. Briefly toast sumac berries, caraway seeds, and aniseed in a dry skillet over medium heat, then grind them to a fine powder in a mortar and pestle or a spice mill.

5. Toast sesame seeds in a dry skillet over medium heat, stirring constantly, until deeply golden brown.

6. (Optional) In a dry skillet on medium-low, toast wheat berries, stirring constantly, until they are deeply golden brown. Grind to a fine powder in a spice mill. If using ground flour, toast on low, stirring constantly, until browned.

Some people in the Levant bring their wheat to a local mill to be ground after toasting, as it produces a finer and more consistent texture.

7. Mix all ingredients together and work between your hands to incorporate.

Store za'tar in an airtight jar at room temperature. Mix with olive oil and use as a dipping sauce with bread.

[atlaculture]

Favorite Foods: Katara

Since Katara was forced to take on a traditionally maternal role at an early age, I'd like to think her favorite Water Tribe dishes are the ones that are quick and easy to prepare. I also feel that Katara would be fond of the few fruits and edible greens available in the arctic, as it brings back fond memories of foraging with her mother and grandmother during the warmer seasons.

Sea Prunes (Entire 1st Row)- Katara doesn't express many food preferences in the show, but she seemed pretty enthusiastic about eating sea prunes, so I assume it's a meat she enjoys. Sea prune is another name for the black katy chiton, a type of mollusk. Their shells are dark and leathery, earning them nicknames like "sea prune" and "gumboot". Sea prunes are a traditional protein source for many indigenous peoples in Alaska and western coastal Canada. I think Katara would enjoy them sauteed with Chinese (Earth Kingdom) five-spice or tossed with seal oil in a kelp salad.

Suaasat - A Greenlandic Inuit soup. It traditionally consists of a thick broth made of seal meat, barley, onions, and potatoes. I'd like to think that she likes any dish where you can just throw all the ingredients in a pot and feed a lot of people fast.

Boiled Crab - She likes crabs because they're relatively easy to catch and even easier to cook. You just boil them and crack them open!

Pitsik - Dried Arctic Char. Like crab, she enjoys the simplicity of preparing it. You simply fillet the fish with its skin on, score and salt the flesh, hang the char to let the arctic winds airdry it, and you have a delicious jerky-like snack! They are also rather visually striking when you hang them up.

Akutaq - Meaning "mixed together" in Inupiat and Yupik, this dish is traditionally made with whipped fat, boiled fish, and berries. Commonly used berries include cranberries, lingonberries, cloudberries, bearberries, and crowberries. A sweet and savory meal that Katara and her mother probably used to make together.

Suvalik - If akutaq is “Arctic Ice Cream”, then suvalik is “Arctic Fruit Salad”. It’s traditionally comprised of emulsified fish eggs and seal oil mixed with berries. It’s described as creamy and sweet. This dish is known in Yupik culture as qerpertaq.

Bannock - Also called palauga in some Inuit dialects and alatiq in Yupik. Bannock is an unleavened flatbread found throughout North American indigenous culture. Since the flour has to be imported all the way from the Earth Kingdom, it was a rare treat for Katara growing up. She also likes how easy it is to make.

For more Water Tribe dishes, check out my Cultural Cuisine tag.

Like what I’m doing? Tips always appreciated, never expected. ^_^

https://ko-fi.com/atlaculture

[fannyrosie]

On an August day (see HERE the outfit post), I discovered the Montreal melon during my visit of the Lachine museum, and it became an obsession for the few following days. In the early 20th century, a special kind of melon, called the Montreal melon, was being grown by the Decarie family around the area where the Decarie highway is currently situated. It was a melon really hard to grow and costed a fortune (similarly to those fancy melons in Japan). People from around Canada and the US would import it for its surprising spiced tasted and status symbol. Sadly, due to the urbanisation of Montreal, the difficulty of cultivation and the arrivals of other cheaper imported melons, the Montreal melon almost completely disappeared.

Up until in the 90s, when a man from l'Île-Perrot found some Montreal melon seeds in the US, and revived it. However, it's still extremely rare, and I have yet to try it. Interestingly, during my researches, I discovered that the Île-Perrot cultivator was one of dad's old patients (!!!), so we went to visit him and his wife for more information. Sadly, he doesn't cultivate Montreal melons anymore because it's too much of a pain, but he has created hybrids. The only ones who are still trying to grow the Montreal melon are McGill university (we went to see them, and they told us the squirrels ate all their melons) and the Lachine museum (they had only one).

[cryptidspaghetti]

been thinking about what it means to be american.

to have been raised on these frozen grounds.

I was born in Alaska; left by the time I reached the first grade. I remember explaining to people that no "it wasn't a part of a Canada" when I was very young. I remember running sled dogs, trading meat and furs and art with the native Alaskan tribes - bone-tools and carved statues still sit on shelves in my parents' home.

I played Sita, in a second-grade performance of the story of Sita and Rama. the idea brought forth by my Indian classmate, because at my Pennsylvanian quaker school, we put aside a traditional curriculum for something that would connect directly to the students there. for my part, we learned about the aboriginal dreamtime. I imagined riding on the rainbow serpent

I am a child of immigrants. I'm still learning what parts of my life are Aussie and what are not. tucker, chinwag, supermarket, fairybread, bubble and squeak. that word that means women we aren't supposed to say.

my mother explained to me when I was ten that my aunts were in love. two strong, polish women - we were making our family line damn proud, weren't we? I made perogies to celebrate.

In Maryland - I came of age in a place so remarkably diverse. I learned how to make scrambled eggs in fourth grade from my friend's mother, Deepali. they were green - because of all the spices. I traded smashed, tin wrapped enchiladas for slices of pavlova and papri chaat and chicken nuggets from the lunchroom. joked about being the only white kid in my school orchestra, learned about the difference of brown and black hair. dated a boy (who turned out not to be one at all) with a turban and silver bangles. was told through lunch room gossip, "she stopped wearing her hajib and smokes weed in the bathrooms"

in fifth grade, I went to the News Muesum on a celebratory, end of primary school field trip, and cried with another girl, when we discovered that 9/11 was done with passenger planes. because having grown up in the impact zone - no one ever cared to really tell us what happened. learned the flaws of Bush's war on terror, complemented my classmates hijab (no, not the same girl).

that same day, I saw a piece of the berlin wall, got to press my small hand against the cold, colorful stone. I decided I would be a freedom fighter.

COVID hit at the end of middle school. I was trapped inside, so I walked my dog barefoot and picked daffodils and ate crab apples from the free outside and watched as people filled with hate led a violent insurrection on our capital.

I decided that I hated being American.

it's been four years. four years of protesting, and crying, and yelling, and staying up late to watch the news so that I knew what was happening, and leading climate summits - last year I met Al Gore - and making art, and starting my backwater, upstate NY town's first GSA, and getting into fights with boys, and planting a garden, and hiking, and traveling and getting the guest bedroom ready because sometimes my friends weren't safe at home. and somehow we're back.

I was born a year before Obama was elected. for much of my childhood - he was there. my mother told me about how much good he was doing for the country, our first African American president, and how important that was. Somehow, though, when i look at my childhood, I remember trump - above all.

when he won the election, I was eight and I fell asleep on the couch before the winner was announced. when I woke up the next morning. it was the first thing I asked my dad. he told me, and I thought he was joking. and then all I felt was dread. and that dread has followed me for nearly a decade.

but he's here. and I'm here. and he's been here. and I'm still here.

and I'm an American. so I will continue to be an American. I am a musician, and we are famous for going down with sinking ships.

[rabbitcruiser]

National Spicy Guacamole Day

Grab a chip and prepare for some heat: National Spicy Guacamole Day is on November 14. No longer solely the choice of Super Bowls and burritos, spicy guac has been making big moves through the culinary scene! From party dips to burgers and everything in-between, there’s always a reason for spicy guac. So pick some avocados and get mashing!

History of National Spicy Guacamole Day

On National Guacamole Day, sure, we celebrate the great green goo that is good guac. But on National Spicy Guacamole Day, we’re here specifically for the extra kick that goes with adding chile peppers to that same green stuff. Because if you’ve ever tried chugging water after accidentally biting into a serrano or a jalapeño, you know there’s no rush that comes nearly as close to that feeling that your tongue is going to burn off. 

Various global civilizations have been upping the ante in regards to the kick that comes from spicy peppers for centuries. Chile peppers are native to the Middle Americas and Mexico, all the way to the middle of South America and have been a staple in Aztec, Mayan, and Andean cuisine for centuries before the Europeans came and shipped those peppers worldwide. Likewise, in Asia, the Sichuan pepper, which actually creates a numbing sensation rather than a spicy one, has been an integral part of Sichuan cooking for even longer. 

By contrast, guacamole, as we know it today, could not have even been possible until at least the 1490s after Columbus made his second journey to the Americas, dropping off Asian spices such as cumin and the Persian lime in the land of avocados. In fact, the dish actually developed out of an Aztec staple that translates to avocado sauce. It was pretty much just mashed avocados and salt. Over time, the dish spread throughout the Americas, and even to Europe, and variations on avocado sauces with add-ins (some of them spicy) eventually led to the classic guac as we know it today. 

National Spicy Guacamole Day falls during prime football season, where the stuff is consumed by the pounds on tortilla-chip vessels as a critical game-time snack.

National Spicy Guacamole Day timeline

750 B.C.

Avocado Trees Appear in the Americas

Archaeologists have traced the avocado plant to 750 B.C. in what would later become Mexico and South America, laying the foundations for the dish.

16th century

Guacamole is First Recorded

Spicy guacamole is first recorded as “āhuacamolli” upon the Spanish arrival to the Aztec city of Tenochtitlan.

1993

Chipotle Opens

The popular chain (and its legendary guac) opens a small restaurant in Denver, CO, to complement the area’s growing burrito fascination.

1994

NAFTA

The U.S., Canada, and Mexico enter into the North American Free Trade Agreement in 1994, prompting the U.S. to quickly lift restrictions on avocado imports.

National Spicy Guacamole Day FAQs

Where are the best peppers to use to make spicy guacamole? 

Jalapeño is the most popular, and most accessible, pepper option. Serrano peppers are a little bit smaller and pack an even mightier punch for those that like to walk on the wild side. Regardless, don’t touch your eyes when you’re cutting!

Why does spicy guac cost extra?

There’s no doubt that guac and spicy guac cost a bit more than, say, salsa or queso at your favorite cantina. Although, occasionally, an avocado shortage is to blame, this is typically because of the amount of water needed to grow avocados, along with transportation costs and the labor involved in creating guac, from start to finish. 

What’s the difference between National Guacamole Day and National Spicy Guacamole Day?

National Spicy Guac Day celebrates the classic kick that jalapeños, serranos, or another spicy pepper adds to the popular dip, wherease National Guacomole Day celebrates the dip in in all its glorious forms. 

HOW TO CELEBRATE NATIONAL SPICY GUACAMOLE DAY

Make your own spicy guacamole: Sure, it’s easier to grab guac from your neighborhood Chipotle, but rather than doing that, grab a couple of avocados, some spicy peppers, and try out the old mortar and pestle. For added effect, throw on some salsa music and have a solo dance party to celebrate your delicious dip.

Throw a spicy guacamole guac-off: Grab your friends, a few pounds of avocados and serranos, and hit the kitchen! Making guacamole is fine and dandy, and sharing it is even better. But a friendly competition to see who really has the lowdown on the best kickin’ guac recipe? That takes the mole!

Host a spicy guac in the face: Put your throwing arm to the test with this spin on the classic pie in the face. Instead of sugar and whipped cream, indulge in a faceful of spicy, salty, zesty guac! What better way to sample dips from the guac-off than by seeing who can take a fistful of the green stuff in the face.

WHY WE LOVE NATIONAL SPICY GUACAMOLE DAY

Avocados are grown all over the world: If you’re familiar with the ‘Avocados from Mexico’ jingle, you know Mexico is one of the fruit’s most viable producers. However, avocados can also be found growing in California, Peru, New Zealand, and South Africa.

Spicy guacamole can be healthy: If you’re unsure of guacamole because of the high concentrations of fat in avocados, fear not. Avocados are an excellent source of monounsaturated fat (the good kind!) and they’re also rich in vitamins C, E, and K. Bonus, the peppers that make spicy guac, well, spicy, are rich in vitamins A and C, as well as potassium and antioxidants. Dip up!

Spicy guac goes well with anything: You don’t need a tortilla chip to enjoy spicy guacamole. Grab some carrots, cucumber, or even a whole crudité platter to dip in the stuff, or, better yet, throw it on a burger for a zesty, south-of-the-border spin.

Source

[cordycepsfem]

Pageboy Readthrough, Part Four

Previously

EP talks about her complicated relationship with her mom

Mom made her do things like wear dresses and tights and barrettes

Mom was worried about EP's future as a GNC person/potential lesbian/little strange kid

your reviewer says that's normal, even if it's unkind

we learned that EP's mom thinks boys should not be friends

your reviewer says that's not normal

your reviewer got maudlin at the end of it all and it was kinda a bummer

You can find previous parts of this readthrough here.

Now

Chapter Five

Jesus Christ we start off with this boat thing again

I am so sorry Halifax that for the short time I was in you I was eating waffles and buying doughnuts and trying not to get a parking ticket and not paying attention to your obviously super important maritime disaster issue

I will do better next time

EP should just write a book about this disaster - it can't be any less readable

but if you want to read an actual book about the disaster that's already written may I recommend this one

anyway sorry what was the point of this?

oh: the anchor from this ship explosion is 2 minutes away from where EP's dad lived

we learn more about maritime history - seriously, EP, think about it

Dad was a graphic designer with a mini golf hole thing in his office

EP imagines herself as the next Ernie Els (and yes I am proud that I didn't need to look up the name of an actual golfer, you are correct)

as far as I can tell no one tells EP that women also play golf

it goes from ships and golf to "oh, shit" in the way that one reacts to a sad disaster, because I now feel bad for EP who is clearly not well:

Really, lady? You published this? I can't decide if this is a "Buddhist one with the whole world" thing or a cry for help, because when I felt this way - that I was a meaningless speck in the universe - the people who loved me got me help.

Also, last time I checked meaningless specks don't get acting jobs or book contracts, so... perhaps not so "almost nothing," hey, EP?

EP gets a stepmother

the stepmother comes with two children

the stepmother had a waterbed (the only one EP has ever seen) and works as a food stylist

as a digression here, has anyone ever seen more than one waterbed? because I was thinking about it and I have only seen exactly one waterbed in my life

EP has a crush on Sandra Bullock, who stars in a movie that EP's stepmother "food styles" for

later in life she has dinner with Sandy and Sandy is great

EP starts to tell us about how she was a picky eater but for some reason devolves into a story about a Canadian lighthouse

we eventually get to the point that she was a picky eater and she was forced to eat things she didn't like

EP and her dad and her stepmother and the two stepsiblings all move in together

we learn more Canadian history here which I swear I would be very into if that was what kind of book I was told this would be

the one boy I ever dated before realizing I was a lesbian was super into Canada in a way that is extreme for someone who is not Canadian, and I enjoyed experiencing Canadian culture with him rather than trying to come up with new excuses why I didn't want to kiss or hold hands, so please believe me when I say I am all about Canada

like any human with a new room EP is excited to decorate

EP gets dreamy about having a stepbrother

like, really dreamy

by this we can infer that no one told EP the following things:

girls can remove their shirts that way as well

girls also have torsos and can wear dangling chains

anything you can buy in the supermarket will not change your sex, including Old Spice

ETA: I came back here because a "dab" and a "dollop" are two specific unspecific measurement units that don't interact, like ounces and inches, and it finally got to me that I didn't include it. You can "dab" cologne, you cannot "dollop" cologne unless you are literally pouring it over yourself in a ladle. If EP was doing that, I retract my remark.

the next part makes me super unhappy as someone who knows how physically capable boys, especially boys who play sports, are and how powerful they can be

but Scott manages not to paralyze EP

he just continues to be a prick, as does EP's stepmother

also, I have two siblings and we were never rough in the way that EP says Scott was - maybe because they're both female?

EP enjoys Playmobil and still likes to play alone

EP gets ready to go on an adventure, like a normal kid might, only to have her terrible stepfamily tease her

I am so sorry, EP, please go back to Canadian history

Dad was nicer when Linda wasn't around (shocker, men are a bummer)

also a bummer: this step mom

at this point I will now fight anyone EP directs me to fight on her behalf

I know it's a whiplash but seriously:

I was a weird kid. I was a lot. And yet never did my parents make me feel like I was wrong. They pointed out that I did things differently, or liked different things, and that the things I liked and did might not match up with what other people thought someone like me should do. But mostly they let me do what made me happy, to an appropriate extent.

They never mocked me when I was caught up in a world of elaborate fantasy. I went on lots of "adventures" to the point where I still call any unexpected journey, especially one I get to choose, be it to the 7-11 or the pharmacy, an "adventure," because it shakes up the day a bit.

They didn't shield me from some social consequences of being weird but they taught me that being myself was really more important. And they never asked me Why aren't you like them?

In fact, as the years have gone on and I've struggled with my mental and physical health, with employment, with my sexuality and my body, with living close to poverty, with everything - I have been the one asking my parents Are you ashamed I'm not like them? in regards to their friends' kids. Not a doctor, not a lawyer, not a mom?

And every single time, No. You're the one we love. You are on a journey that is uniquely yours and we are blessed to be a part of it. Unconditionally, without a second thought.

And as the designated "weirdo" in all of my growing-up-school years, I would have been EP's friend in an instant. We could have bonded over our short haircuts and picky eating and been the two weirdos together. Then neither of us would have been alone.

... and I guess we end this part same as we did the last one, with me super bummed and marginally more educated about Canadian history.

[unbelievable-ecological-articles]

MARSH MARIGOLD, JULY

During todays dog walk I spotted a small bush of yellow flowers I couldn’t identify by eye, seen below:

After using the Seek app and Wild Flower Guide, I confirmed it was a marsh marigold (Caltha palustris), so named because it has evolved to grows in places with oxygen-rich water near the surface of the soil such as marshes, ponds, damp meadows, ditches, and wet woodlands. However, unlike its name it is not in fact related to (or look like) the marigolds, but is actually in the buttercup family. The common marsh marigold is planted as an ornamental in my parts of the world, and is considered a low-maintenance flower for wildlife gardens. It is also an edible plant (when cooked properly), with the spring greens, buds and leaves bring used by boiling, cut, salted and seared with melted butter and vinegar. The young flowerbeds can also be prepared as a spice.

As marsh marigolds are one of the earliest flowers to bloom in the springtime, they attract a lot of pollen- and nectar-eating insects like bees and flies. The mature seeds are also enjoyed by several bird and rodent species, and they provide pond-side shelter for frogs! In western Europe a moth called unsurprisingly the marsh-marigold moth bites the anthers open to eat the pollen, while their caterpillars also feed on the flower in the summer and autumn. Not all animals enjoy them though, and they are used as squirrel-repelling flowers in vegetable gardens, due to their strong aroma. 

Mash marigolds rely on pollinators as they are infertile when self-pollinated. Therefore, they product copious amounts of both nectar and pollen to attract visitor. In Canada they are pollinated by several species of beetle, thrip, bug, butterfly, sawfly, bee, fly and ant. As well as all thse, the plant is also adapted to rain-pollination. Here in the UK they are pollinated by bees, butterflies and flys. In fact I caught one particular species in the act:

Pictures above is a female of a European species of hoverfly (Eristalis intricaria) which mimics the furry bee in colour and shape. This is known as Batesian mimicry, which is when members of a palatable species gain protection from predation by resembling or mimicking the defensive signalling of an unpalatable, defended species. Thus, they mimic bees and wasps, two insects that can sting as well as tasting unpleasant to predators. These guys, like the marsh marigold, favour marshlands and woodlands, where they can hover over flowers (hence their name) and feed on the nectar and pollen. As well as pollinating they are also considered an important economical and ecological predator even in their larval stage by eating aphids and leaf-hoppers, both major crop-pests that spread diseases such as curly top. So, next time you see a overfly buzzing around, don’t swat it, praise it!

[historyhermann]

Nimona Spoiler-Filled Review [part 2]

Continued from part 1

There is no doubt that the material work conditions for writers influences how "good" or "bad" a work is. High-quality and well-edited work is only possible when studios value creative labor and give writers enough security and time to perform that labor. The studios are often standing in the way between the audience and the vibrant art. As I noted in my last review, online jerks who hated High Guardian Spice said it was "bad". These claims were faulty. The real reason should be obvious: the horrendous working conditions at Crunchyroll.

The Animation Guild, also known as IATSE (International Alliance of Theatrical Stage Employees) Local 839, which represents animators in Canada and the U.S., does not have talks for a new contract until 2024. The results of the present strikes by writers and actors will likely impact the contract and shape the demands that the guild makes of studios. There are reports that WGA East will add animation writers to their union next year. It could cause the relationship between the WGA and animation writers to cool from previous "bad blood" which dates back to a "turf war" in the 1970s between the Guild and WGA.

The success of this film proves that those who claim that a film needs to "tone down" its queer themes are wrong. The same goes for anti-establishment films. Arcane is another example of a series which suggests that institutions that "try to hide and kill people" should be torn down. At the same time, there is a contradiction of liberals and progressives within Hollywood producing "revolutionary queer happy ending stories" but not doing anything to make this happen in reality.

Reprinted from Pop Culture Maniacs and Wayback Machine. This was the forty-second article I wrote for Pop Culture Maniacs. This post was originally published on July 31, 2023.

On the other hand, the series differs in many ways from the comic, no matter how queer the cast is. The webcomic, which later became a graphic novel, depicts mental institutions as agents of oppression which "engage in structural violence." It does this even better than series like Disenchantment. There's also a focus on disability, as Ballister, in the comic, has a prosthetic arm. This is replicated in the film, although his prosthetic arm comes about in a different way.

The film, unlike the comic, is comedic in the first part, then more dramatic. The comic had a different tone. Even so, both are metaphors for transness and have positive LGBTQ representation. It is a milestone for Western animation. Disney clearly missed an opportunity by turning down (and cancelling) the film before its revival.

Nimona does much more than the family-friendly animated film, The Mitchells vs. the Machines. The latter was praised for putting a queer character, Katie Mitchell (voiced by Abbi Jacobson) at the center. Nimona has more openly queer characters, specifically Ballister and Goldenloin, who are both gay. As for Nimona, her character is open to interpretation, including an implied gay relationship with Gloreth before she betrayed Nimona.

The Mitchells vs. the Machines had unnecessary hype for a sci-fi comedy romp. It centered on White family, has extraordinarily little rewatch value, and only hints at Katie's queerness. Her girlfriend is shown in almost a blink-and-you-miss-it moment. Film director Phil Lord was criticized for creating a crunch environment for animators working on Spider-Man: Across the Spider-Verse. Possibly, work conditions for animators on The Mitchells vs. the Machines were the same.

Nimona avoids the issues with the aforementioned film, to its betterment. Public Enemy famously sang, in their 1988 hip-hop single, to not believe the hype. For Nimona, it lives up to the hype in many ways. In contrast, The Mitchells vs. the Machines falls flat, stitching together "hundred familiar film plots", has inconsistent themes, and is very nostalgic.

It is worth noting the importance of pink as a color in Nimona. Stevenson described the color pink as Nimona's way of expressing her nonconformity and refusal to act according to "anybody else’s standards". Instead, she will be unequivocally herself. This contrasts for how pink is portrayed in Steven Universe. That series already subverts toxic masculinity and normalizes trauma. Series creator Rebecca Sugar noted that Revolutionary Girl Utena influenced her. As Peter Tedesco wrote, Steven's choice of a pink shirt with a big star and pink flip-flops goes against "traditional masculinity", and exudes femininity. His pink shield or oft-crying do the same. As such, Nimona and Steven Universe subvert the "traditional" meaning of pink, each in their own way.

Ultimately, Nimona has a strong rewatch value, even though it differs from the webcomic which has a focus on secret documents and bureaucracy. The latter wasn't a major theme in this film. While this film, in terms of themes, somewhat connects to She-Ra and the Princesses of Power, the same may be true for future productions by Stevenson. The latter includes "two book series of novels" and the animated adaptation of Lumberjanes (hopefully coming out in 2024).

Overall, I recommend this film. Nimona is currently streaming on Netflix.

© 2023 Burkely Hermann. All rights reserved.

[stormxpadme]

Okay im gonna do sth :D 5, 42, 16 for Jean and Logan

​Obligatory OTP Asks

5 - Describe their cozy night in. Lots of booze and music. Logan's metabolism demands an unholy amount of the hard stuff for at least a comfortable buzz, so there'll be a couple of empty bottles involved. Not everyone comes with a healing factor, and working in a boarding school means always getting up at ass o'clock, so Jean doesn't even try to keep up but mostly keeps to a bottle of beer or two and the occasional whiskey tasting from Logan's bottle or straight from his lips. Music's the far more important part of the evening anyway. It's an important key to Logan's past as old songs regularly trigger flashbacks to the part of his life he's forgotten. When they stumble upon such a song that Logan realizes he's heard a couple of decades ago already, sometimes Jean will look into his mind and try to keep it in that moment of blurry images to make out details and faces. It doesn't always work but it's always a very intimate practice to try. By the time of either the second sampler album or last bottle, they're mostly busy with a whole different kind of intimacy though. Sometimes they try a movie too, but they never make it through more than half an hour before being all over each other. Occasionally, Jean gives a football game a try for Logan but that shit bores her out of her mind, so by half time, she usually ends up on the floor in front of the sofa to try and distract her guy. Needless to say, watching a second half time never happened so far.

16 - Can they stay up all night just talking? In the first and second pre-Phoenix period, they were honestly too busy fucking each other's brains out for that. Since the last and final reunion, they're taking a lot more time for everything they missed back then. It helps that in the years prior, Logan's met a few people from his past who could tell him a lot about it, and he's happy to share those stories with Jean. They're also talking about her years in the Further-limbo before said last reunion a lot, to process those, and about everything Jean missed in their kid's life in that time. Her powers are finally stable and more stronger than ever at this point, too, so they also get up to the occasional memory restoration session. Since there's obviously a lot to find in a lifespan as long as Logan's, they can only do that bit by bit to not overwhelm him and provoke his instincts (they've had furniture cut to pieces by adamantium claws often enough to earn regular complaints about the yearly renovation cost cap from Director Summers). And that's alright. Just a day of carefully restored memories brings enough stuff to talk about for weeks.

42 - What's their favorite type of weather to enjoy together? (getting snowed in together, watching thunderstorms, etc.) Since they're among the most wanted persons on that damn planet thanks to their respective past, their line of work and certain ... uh ... apocalyptic events and all, everything that keeps everyone else away does, really. Vacation is always only happening in the furthest off, snowed in huts in Canada or Alaska where they have no approach from anyone on foot or by vehicle to fear. Not that a little bit of blood and destruction on a molecular level doesn't spice up every journey, but sometimes you just really want to get fucked stupid by your wife for a week without interruptions.

[triciamfoster]

Power of Worm Root

Worm root, also known as wild ginger or Canada snakeroot, is a medicinal herb that has been used for centuries for its magical and medicinal properties. This plant, which is native to North America, is a member of the ginger family and has a long history of use in traditional medicine.

One of the most well-known medicinal properties of worm root is its ability to treat digestive issues. It has been traditionally used to treat nausea, vomiting, and other digestive issues. It contains compounds that help to stimulate digestion and prevent nausea and vomiting.

Worm root also has a long history of use in traditional Native American medicine. It was often used to treat snakebites, hence the name "snakeroot". The root was believed to have anti-venom properties and was applied topically to the site of the bite.

In addition to its medicinal properties, worm root is also known for its magical properties. In European folklore, worm root was believed to have protective properties and was often carried as a talisman to ward off evil spirits and bad luck.

Worm root was also believed to have love-enhancing properties and was often used in love spells and potions to attract a lover or strengthen a relationship. It was believed that if you carried worm root with you, you would attract love and prosperity.

In modern times, worm root is still used in spiritual and magical practices. It is often used in aromatherapy to promote relaxation and reduce stress. It is also believed to have cleansing properties that can help to purify the mind and body.

In cooking, worm root is often used as a substitute for ginger or other aromatic spices. It has a slightly spicy and woody flavor that pairs well with meats, soups, and stews. It can be used fresh or dried and ground into a powder.

However, it is important to note that worm root should not be consumed in large amounts or used for extended periods of time. It contains compounds that can be toxic in high doses and should be used under the guidance of a qualified healthcare practitioner.

In conclusion, worm root is a versatile medicinal herb with a long history of use in traditional medicine and spiritual practices. Whether you are looking to support your digestive health, ward off evil spirits, or add a unique flavor to your meals, worm root is definitely worth exploring. However, it is important to use it responsibly and under the guidance of a qualified healthcare practitioner.

[najia-cooks]

[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

[justanotherrandommoth]

School.

Fuck school.

I'm going on a rant about the flaws of school, just try and stop me.

I know that school is meant to teach you important stuff, stuff that you may need and stuff that you take interest in, and it does a decent job at this. However, school is built on the expectation that you are "normal". That you have zero health problems. That if you have something like ADHD you have working pills for it. But what about the people who aren't "normal"? What about people like me? I have an extremely hard time focusing on things that aren't interesting to me, and I do try hand to work around this but I can't. A good way to help with this would be to MAKE THE LESSONS INTERESTING. When you're talking about how ratios are different from fractions, half the class isn't listening. A good way to get us to listen would be to spice it up a bit, give us good ways to use this, make us think we need this and get us hooked, most teachers can't do that these days. Another very important thing is choosing the classes you want to take. In Canada, you can "pick" your classes in grade 8, which is pretty late on, but it only really takes effect in grade 9. There's also a very limited amount of stuff you can choose, with no guarantee you'll get what you picked. And yet ANOTHER important note to discuss is the teachers themselves. More often than not you get teachers that aren't the nicest. Like last year I had a teacher named Ms. Santos. She was my math teacher. I d e s p i s e d her. She was always grouchy and mean, and she failed one of her least favorite students even though she was doing everything correct. Teachers need check-ins from the students, not just themselves and other teachers, which I don't even know if they're done. Going back to the thing on the education system being built on the "normal" people of society, schools are still incredibly bad at handling depression, homosexuality and transexuality. On the depression note, all schools do is give up the silent option of getting help from the guidance councillor, they don't even mention it on sheets of paper pinned to the cork board at the office. On the homosexuality and transexuality note, there's probably a few sheets of paper on stuff relating to it on the cork board at the office, but NO ONE READS IT DAMNIT. Having trouble coming out to your parents? Come see this gay club at 7:30 - 8:30 here at the school to meet other gay kids, make sure to get your parents permission to go. That's what most of them are like. All in all, the education system is severely flawed. Actually, here's a list of thing I would do to fix it:

Spread much more awareness about depression and suicide, don't frame it as an enemy, but more of a big challenge to overcome. Also make a good program to help with overcoming this challenge.

Do background checks on teachers about half way into each school year, not just checking their records and stuff, but also asking what the students and other teachers think of them, focusing on mainly how nice they treat their students and if they discriminate against any majority.

Changing how fast you can control your classes. Make it so that more classes start to open up at around grade 6 and let you choose your own classes at grade 8, only a year back from norms but still a big leap.

Understanding. Teachers should know all the challenges of their students, they should know the true reason why their student didn't finish their poster, not just the excuse in black and white. Most importantly they need to understand why this is, some people just don't understand that a select few don't like making their parents worry so they don't mention their homework, then it piles up and that would stress them tf out, making them worse and worse and worse. I'm not venting shut up. Ok maybe.

As much as I do have some more things I would change, it's probably best not to express them because as of now I've said enough. The education system sits on a throne all proud people can't reach, but they cry when people throw stones at their feet. Fuck school, evolve to crab.

[alliance00]

Hotel Hiring Trends: Why Indian Cooks Are in High Demand

The past few years have seen an avalanche burdening and charging the Indian culinary profession with worldwide demands. The Indian culinary class has not disappointed, as it offers a rich palette of flavors to fit any international taste around the world. With the larger global market now accepting these tastes, therefore creating space to nurse a demand by the hospitality system, there has been a skyrocketing rise in the recruitment of professional Indian chefs to cater to this vibrant demand. Everywhere from fine dining to five-star hotels, the demand for Indian chefs has reached an all-time high.

1. Rising Popularity of Indian Cuisine

The boom of Indian cooking in recent times is one of the foremost factors that induces the recruitment of Indian cooks. Rich and spicy curries or delicately perfumed biryani-Indian foods have indeed occupied the hearts of many in different parts of the world. Restaurants and hotels crave authentic Indian food; skilled Indian chefs are considered winners in delivering the authentic taste of these items. Therefore, such establishments recruit chefs well-versed in Indian cooking methods, spices, and regional cuisines.

2. Increasing Number of Indian Restaurants Globally

The number of Indian restaurants in the USA, UK, Canada, and Australia has grown exponentially. Most of these restaurants are run by Indian entrepreneurs eager to share their culinary heritage. As the restaurants are proliferating, the demand for Indian cooks has been increasing. This artisan market flourished due to the need for chefs who have deep culinary roots in India but creatively think and give a new twist to Indian foods.

3. High-Quality and Diverse Skill Set

They know everything about preparing anything, from starters such as samosas to complex main courses such as rogan josh or dal makhani. Owing to the exceptional regional diversities in Indian cuisine, cooks must be highly skilled in a variety of cooking techniques, including baking naan in tandoor ovens, combinations of spices, balancing taste, and so forth. Indian cooks also excel in vegetarian dishes, which are now gaining relevance in today's plant-based eating world. Such diversity in skill makes Indian cooks quite desirable for hotels and restaurants that want to cater to different clientele.

4. Demand for Authenticity

The search for authenticity is one of the major driving forces behind the demand for Indian cooks. A lot of food lovers worldwide believe Indian dishes can only be cooked authentically by local chefs who know the set of skills required to prepare these dishes. Hotel chains, especially in cosmopolitan cities, often put emphasis on delivering an authentic culinary experience to their guests. Bringing heritage and experience, Indian cooks are being sought by hotels and restaurant owners to ensure maximum authenticity so that they can offer a genuine Indian dining experience.

5. The Influence of Indian Diaspora

The Indian diaspora in the United States, the UK, and the Middle East are major contributors to making Indian food popular. As demand for Indian food has grown with the Indian community, hotels and restaurants are now hiring Indian chefs. An understanding of traditional cooking and cuisine-related preferences is important for Indian chefs with a diverse clientele. Catering to both Indian tourists and local residents who have acquired a taste for Indian food, Indian chefs will best meet the needs of these ever-expanding markets.

6. The Role of Indian Cooks in Hotel Kitchens

Indian cooks are frequently flown into hotel kitchens to supervise Indian specialty sections or entire restaurant kitchens catering to Indian cuisine. Their cognizance of regional dishes as well as modern adaptations of traditional recipes is regarded as an inexpendable benefit for hotel brands desirous of rendering full, comprehensive menus. The role of an Indian chef is equally important for preparing time-honored recipes or dishes for hotel use and has to train junior Indian chefs and assistants, safeguarding the culinary standards expected of hotels.

Conclusion

The rising demand for Indian cooks goes along with the growing popularity of Indian cuisine around the world; their expertise and authentic culinary skills are now invaluable assets to hotels and restaurants. These cooks are essential in the high-pressure hospitality industry for preparing varied dishes of the highest standard to please an astonishing array of different tastes. With rising trends in Indian cuisine, the demand for qualified Indian cooks will remain strong, thus making them indispensable in the culinary manpower of hotels around the globe. To hire Indian cooks, contact Alliance Recruitment Agency, which provides staffing services globally to various industries. Contact us now!

[global-research-report]

Sustainability and Extraction Technologies in the Oleoresin Market

The global oleoresin market size is anticipated to reach USD 2.83 billion by 2030 and is anticipated to expand at a CAGR of 6.9% from 2024 to 2030, according to a new report by Grand View Research, Inc. This growth is attributed to the growing use of spice oleoresins for coloring and flavoring and is projected to drive the market growth.

Oleoresins, derived from specific spices like turmeric and paprika, are highly valued not only for flavor-enhancing properties but also for vibrant coloring attributes. These products find extensive applications in salad dressings and as coloring agents in pickled products. Oleoresins are particularly suitable for high-temperature food processing methods such as baking and frying. Furthermore, their solubility characteristics make them widely used additives in the food industry.

Moreover, the flavor of the product may not be equivalent to their corresponding essential oils. Although, the product is thick, viscous, and contains concentrations of colored pigments, it generally imparts less color to finished products as compared to the corresponding spices as they are used in lesser quantity in varied applications.

Furthermore, growing confectionery & baked food products demand in developed as well as developing regions is presumed to aid the growth in the near future. Changing dietary trends and food consumption patterns are expected to aid the confectionery & baked food along with beverages demand. In addition, growing demand among consumers for packaged spices and spice mixes in food applications has also assisted the market over the forecast period.

Oleoresin Market Report Highlights

The black pepper segment dominated the market with more than 25.46% share in 2023. It is widely utilized in food products owing to its pungent taste and spicy aromatic properties

The food application segment is anticipated to grow at the fastest CAGR over the forecast period. This is attributed to the wideutilization of oleoresins in the food industry, particularly in various applications such as marinades, meat preparations, gourmet foods, and convenience food products

Europe dominated the global market owing to the fact that various end-use industries in Europe, such as personal care & cosmetics, perfumery, and pharmaceuticals, extensively incorporate it into their products. Increasing demand for oleoresins has also resulted in their higher import rate

In May 2023, Mane Rancor, a subsidiary of the French MANE Group launched its largest manufacturing facility in Byadgi, Karnataka, India. This facility is known for having the largest chili market in the state.The facility spread across 50 acres, represents a significant investment of over 220.54 million by the MANE Group

Oleoresin Market Segmentation

Grand View Research has segmented the global oleoresin market based on product, application, and region:

Oleoresin Product Outlook (Volume, Tons; Revenue, USD Million, 2018 - 2030)

Paprika

Black Pepper

Capsicum

Turmeric

Ginger

Garlic

Onion

Seed Spice

Herbs

Others

Oleoresin Application Outlook (Volume, Tons; Revenue, USD Million, 2018 - 2030)

Food

Beverages

Fragrances

Pharmaceutical

Nutraceutical

Others

Oleoresin Regional Outlook (Volume, Tons; Revenue, USD Million, 2018 - 2030)

North America

US

Canada

Mexico

Europe

UK

Spain

France

Germany

Belgium

Austria

Italy

Netherlands

Switzerland

Asia Pacific

China

India

Japan

Vietnam

Indonesia

Sri Lanka

Oceania

Thailand

Malaysia

Bangladesh

Hong Kong

South Korea

Taiwan

Singapore

Australia

Central & South America

Brazil

Argentina

Middle East & Africa

South Africa

Saudi Arabia

UAE

North Africa

Key Players

Chenguang Biotech Group Co. Ltd.

Kancor Ingredients Ltd.

Kalsec Inc.

Universal Oleoresins

Givaudan

Akay Group Ltd.

Synthite Industries Ltd.

AVT

Indo - World

Paprika Oleo's India Limited

Paras Perfumers

Manohar Botanical Extracts Pvt. Ltd.

Naturite Agro Products Ltd

MRT GREEN PRODUCTS

All-Season Herbs

TMV Aroma

Plant Lipids

Ozone Naturals

Order a free sample PDF of the Oleoresin Market Intelligence Study, published by Grand View Research.

[shivoracandles]

Illuminate Your Life with Shivora Candles: Eco-Friendly Gift Baskets in Canada

In a world increasingly focused on sustainability and thoughtful gifting, Shivora Candles offers a unique blend of elegance, environmental consciousness, and indulgence. Based in Canada, Shivora Candles has redefined the art of gifting with handcrafted scented candles paired with decadent chocolates in eco-friendly gift baskets. Whether you’re celebrating a birthday, anniversary, or just want to show someone you care, these luxurious gift baskets are a perfect choice.

The Shivora Difference

Shivora Candles stands out in the crowded market of candles and gift baskets by prioritizing sustainability and quality. Each candle is meticulously handcrafted using natural, non-toxic soy wax, which burns cleaner and longer than traditional paraffin wax. The wicks are made from 100% cotton, ensuring a soot-free burn, while the fragrances are carefully selected to evoke comfort, relaxation, and joy.

The eco-friendly approach extends to the packaging. Shivora Candles uses recyclable materials and minimalistic designs that are as gentle on the planet as they are pleasing to the eye. By choosing Shivora, you’re not just giving a gift; you’re making a statement about the importance of sustainability.

A Symphony of Scents

One of the hallmarks of Shivora Candles is their exquisite range of scents. Whether you prefer the calming aroma of lavender, the invigorating zest of citrus, or the warm embrace of vanilla, there’s a scent to suit every mood and occasion. Each candle is crafted to provide a soothing and luxurious experience, turning any space into a sanctuary of relaxation.

Seasonal offerings add an extra layer of excitement. From pumpkin spice in the fall to fresh pine during the holidays, Shivora’s candles capture the essence of every season, making them an ideal gift year-round.

Eco-Friendly Gift Baskets: The Perfect Present

Shivora Candles elevates the gifting experience with their thoughtfully curated gift baskets. Each basket is a harmonious blend of beautifully scented candles and premium chocolates, creating a sensory experience that delights both the heart and the palate.

These gift baskets are perfect for:

Celebrations: Birthdays, anniversaries, or housewarming parties.

Corporate Gifting: Impress clients and colleagues with an elegant, eco-friendly gift.

Self-Care: Treat yourself to a well-deserved moment of luxury and relaxation.

The chocolates included in the baskets are carefully sourced to match the high standards of the candles. Rich, creamy, and indulgent, they are a perfect complement to the soothing ambiance created by the candles.

Why Choose Shivora Candles?

Handcrafted Excellence: Each candle is made with love and attention to detail, ensuring a superior product.

Eco-Friendly Practices: From the wax to the packaging, every element reflects a commitment to sustainability.

Luxurious Pairings: The combination of scented candles and gourmet chocolates creates a unique and memorable gift.

Canadian Made: Supporting Shivora means supporting a local business that prioritizes quality and community.

Customer Testimonials

Customers rave about Shivora Candles, often noting how the candles transform their homes into cozy retreats. “The lavender candle is my go-to for unwinding after a long day,” says one customer. “And the chocolates? Absolutely divine!” Another reviewer highlights the eco-friendly aspect: “It feels great to give a gift that’s both beautiful and kind to the planet.”

Gifting Made Easy

Shivora Candles makes it simple to find the perfect gift. Their online store offers a seamless shopping experience, with detailed descriptions and beautifully photographed products. With nationwide shipping across Canada, your thoughtful gift can reach loved ones near and far.

For those looking to add a personal touch, Shivora also offers customizable gift baskets. Choose your favorite scents and chocolate varieties to create a one-of-a-kind present that’s tailored to the recipient’s preferences.

Illuminate Your World with Shivora

When you choose Shivora Candles, you’re not just purchasing a product; you’re embracing a lifestyle of elegance, mindfulness, and care. Perfect for any occasion, their eco-friendly candle gift baskets with chocolates are a testament to the art of thoughtful giving. Illuminate your life and the lives of those you cherish with the warm glow and irresistible charm of Shivora Candles.

[rickanderson123]

How to Choose the Best Indian Food Catering Brampton for Your Wedding

Planning your big fat Indian wedding in Canada? Maybe its another corporate event or a birthday party. The food can make or break your special day! With so many Indian food catering Brampton services to choose from, picking the right one might feel overwhelming. You want a caterer who understands both traditional Indian flavors and modern Canadian expectations. Let's help you find that perfect match for your celebration. 

Know Your Guest Count and Their Food Preferences

Start by making a solid guest list. Indian weddings are famous for their "the more, the merrier" approach. But your caterer needs exact numbers to plan properly. You should also try to learn about your guests' preferences too. Will you need both vegetarian and non-vegetarian options?

Any special dietary requirements like Jain food or gluten-free dishes? Professional Indian food catering Brampton services can handle these variations, but they need to know in advance.

Check Their Experience with Indian Events

A good caterer should know that Indian events aren't just about serving food. Look for someone who understands:

The importance of fresh spices and authentic ingredients

Different regional cuisines (North Indian, South Indian, Indo-Chinese)

Traditional wedding specialties like live chaat counters

Proper timing for serving different courses

Special requirements for religious ceremonies

The significance of festive presentation and food decoration

Their past experience with Indian weddings and cultural events will tell you if they can handle the unique demands of your celebration.

Sample Their Food and Service Style

Book a tasting session. A reliable caterer will let you try their most popular dishes. Pay attention to not just taste but also presentation and portion sizes. Ask about their service style - do they offer buffet, family-style, or plated options? For Indian weddings, most people prefer buffet style with live cooking stations. This keeps the food hot and fresh throughout your event.

Consider Their Full Package

The best Indian food catering Brampton services offer more than just food. Look for extras like:

High-quality serving equipment

Experienced staff familiar with Indian customs

Backup plans for weather changes (important for outdoor events)

Flexibility to handle last-minute guest count changes

Clear pricing with no hidden costs

A caterer who understands both Indian wedding traditions and Canadian catering standards will make your celebration stress-free and memorable. Take your time to research, ask questions, and choose a service that makes you feel confident about your special day.