Dried - Import export

Natural organic dried goji berries

Natural organic dried chopped carob pods.

Elizabeth, the Queen of Hungary of the sixteenth century, practically could not move, defeated by gout. The rosemary baths put the queen on her feet and restored her youth and beauty. This recipe was called Hungarian water. Use for the preparation of salads, appetizers, soups, second lunch dishes. Use for Salads, sauces, soups, meat dishes, poultry dishes, fish dishes, side dishes, vegetables. Taste Sharp bitter Nutrition value on 100 gr. Proteins (g / 100g)… 5,0 Fats (g / 100g)… 15,0 Carbohydrates (g / 100g)… 64,0 Energy value (kcal / 100g)… 410

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Garlic is known and loved for its burning taste and strong smell by cooks from all over the world. In cooking, the ground and underground parts of garlic are used both in fresh and dried form for addition to salads, first and second courses, marinades and pickles. Almost any dish is seasoned with this spice, with the exception of desserts. Garlic does not go well with fish, but is magnificent with seafood and is especially bright in its smell and taste in harmony with lamb. Ingredients Dried garlic Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 67,4 Fats (g / 100g)… 0,13 Carbohydrates (g / 100g)… 5,33 Energy value (kcal / 100g)… 327

From Egyptian chronicles it is known that garlic was included in the diet of all workers who built the pyramids - to give strength. There is even a case of riot when workers did not receive it on time. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutritiona value on 100 gr. Proteins (g / 100g)… 67,4 Fats (g / 100g)… 0,13 Carbohydrates (g / 100g)… 5,33 Energy value (kcal / 100g)… 327

About the amazing healing properties of peppermint was known in ancient Rome. An old legend says that the most beautiful nymph Mint, favoring plants and streams, was turned for her love into a plant, which was called mint. Use for Use for the preparation of salads, snacks, soups, meat dishes, sweet dishes, cold and hot drinks. Nutrition value on 100 gr. Proteins (g / 100g)… 52,0 Fats (g / 100g)… 6,0 Carbohydrates (g / 100g)… 20,0 Energy value (kcal / 100g)… 340

Use it for cooking first (soup, borscht), second courses (stewing, side dishes), sauces, salads, marinades, passions, pizza, snacks. Use for For all types of baking and desserts, fruits, hot drinks and spicy dishes in oriental cuisine. Taste soft, sweet Nutrition value on 100 gr. Proteins (g / 100g)… 10 Fats (g / 100g)… 1,0 Carbohydrates (g / 100g)… 46 Energy value (kcal / 100g)… 230

The healing properties of peppermint have been known since ancient Rome. An old legend says that the most beautiful nymph Mint, favoring plants and streams, was turned for her love into a plant, which was called mint. It perfectly reveals the taste of lamb dishes. It is used as an ingredient for hot and cold drinks, including tea and cocktails. Perfectly in harmony with lemon. Use for Salads, appetizers, soups, meat dishes, sweet dishes, cold and hot drinks. Taste Pleasant refreshing, with a bright menthol hue Nutrition value on 100 gr. Proteins (g / 100g)… 20 Fats (g / 100g)… 6,0 Carbohydrates (g / 100g)… 52 Energy value (kcal / 100g)… 340

Parsley is the king of vitamins. Thanks to its delicate aroma and sweet taste without a fight, this universal spice has conquered the whole world! Use for salads, appetizers, soups, main dishes Use for Salads, sauces, soups, meat dishes, poultry dishes, fish dishes, side dishes, vegetables, mushrooms. Taste Sweet with bitterness Nutrition value on 100 gr. Proteins (g / 100g)… 21 Fats (g / 100g)… 2,5 Carbohydrates (g / 100g)… 44 Energy value (kcal / 100g)… 280

The leek was highly appreciated by the ancient Egyptians, Jews and Greeks. The leek is completely odorless and odorless. It has a delicate, pleasant sweetish taste and is a dietary product. It is used to make soups, leek puree, various cheese salads, sauces , served with meat, used to make various pastes. Use for Use in soups, pasta, sauces, poultry, meat, rice and vegetables. Taste Piquant, delicate, sweetish Nutrition value on 100 gr. Proteins (g / 100g)… 14,0 Fats (g / 100g)… 1,5 Carbohydrates (g / 100g)… 45,0 Energy value (kcal / 100g)… 250

This solanaceous berry came to Europe from Persia, and because of the difficulties of translation, it was often called a crazy apple. Eggplant came to Russia from the Caucasus, which is why it had the nickname “Armenian cucumber” for a long time. Properly dried eggplant has a bright aroma and taste of mushrooms. This feature makes it an indispensable component in dishes with stewed vegetables or in any roast. Use for Soups, sauces, marinades, dishes from meat, poultry and game dishes. Taste Spicy, bitter, piquant Nutrition value on 100 gr. Proteins (g / 100g)… 11 Fats (g / 100g)… 1,0 Carbohydrates (g / 100g)… 43 Energy value (kcal / 100g)… 230

Onion-chives are also called the onion of speed, due to its piquant flavoring range it is ideal for making pastes and sausages. He gives soups and borschs an incomparable aroma and a delicate taste nuance. Use for Use in soups, pastas, sauces, poultry, meat, rice and vegetables. Taste Spicy, pungent flavor. Nutrition value on 100 gr. Proteins (g / 100g)… 30 Fats (g / 100g)… 6,5 Carbohydrates (g / 100g)… 40 Energy value (kcal / 100g)… 340

Straws of dried carrots are a great help for those who do not have too much time to cook. If this product is at hand, the speed of cooking a dish will increase significantly. After all, root crops do not need to be washed, peeled, grated or chopped. It is enough to immerse carrot straws in a liquid. Restored in milk, it turns into a delicious pie filling or base for a vitamin salad. It can be added to the frying, in broths and main dishes. Use for Soups, sauces, marinades, meat dishes, birds and game dishes. Taste Sweetish Nutrition value on 100 gr. Proteins (g / 100g)… 9,5 Fats (g / 100g)… 0,5 Carbohydrates (g / 100g)… 49 Energy value (kcal / 100g)… 240

Dried cabbage is a real treasure in any kitchen. In Russia, cabbage was revered as bread. She was eaten fresh and harvested for future use, including drying. In this form, cabbage could be stored for unlimited time and in the famine it became a real salvation. 1 kg of freeze-dried product can replace up to 2 fresh heads of cabbage. Boiling the dry cabbage mixture for 20-25 minutes completely restores its properties and taste. This cabbage is suitable for traditional borscht, hodgepodge, and as a complement to poultry or beef dishes. Use for Soups, sauces, marinades, dishes from meat, poultry and game dishes. Taste Slightly sweet Nutrition value on 100 gr. Proteins (g / 100g)… 26 Fats (g / 100g)… 3,5 Carbohydrates (g / 100g)… 34 Energy value (kcal / 100g)… 270

The history of beets totals more than 2 thousand years. This root crop is the most common among vegetable crops. In dried form, it can be stored for a long time. Its use is similar to the use of fresh root crops. Like any dried product, getting into the liquid, it quickly restores its properties. Use for Soups, sauces, meat, marinades, poultry dishes, rice and vegetable dishes. Taste sweet Nutrition value on 100 gr. Proteins (g / 100g)… 9,0 Fats (g / 100g)… 0,5 Carbohydrates (g / 100g)… 54 Energy value (kcal / 100g)… 260

For the tart-sour taste, barberry is called "northern lemon." It is added to many meat dishes and is necessary for the preparation of a real Khan's pilaf. Use for the preparation of salads, appetizers, soups, lunch dishes, as well as add to sweet dishes. Use for Use in cooking as a seasoning for cereals, legumes, meat dishes, poultry. Taste Sweet tart with obvious slightly sour taste Nutrition value on 100 gr. Proteins (g / 100g)… 0,0 Fats (g / 100g)… 0,0 Carbohydrates (g / 100g)… 8,0 Energy value (kcal / 100g)… 30

About the amazing healing properties of peppermint was known in ancient Rome. An old legend says that the most beautiful nymph Mint, favoring plants and streams, was turned for her love into a plant, which was called mint.