Whole of - Import export

In the 12th century, this fragrant spice migrated to Europe from the islands of Java and Sumatra. Evergreen nutmeg also grows in the Moluccas and Kalimantan. The British rated this spice so highly that for 400 grams of nutmeg, 3 sheep were given to Indonesian merchants. Today, the palm in the cultivation of nutmeg belongs to the Indonesians. They are followed by Grenada, which sells about 40% of the world's stocks of this spice. Nutmeg is even depicted on the coat of arms of this state. Ingredients Whole nutmeg Use for Use in cooking as an additive to pastries and desserts. Nutrition value on 100 gr. Proteins (g / 100g)… 6,0 Fats (g / 100g)… 36 Carbohydrates (g / 100g)… 29 Energy value (kcal / 100g)… 460

In the Middle Ages, with European houses, it was customary to chew cloves to freshen breath, as well as to relieve acute toothache. Use for the preparation of salads, appetizers, soups, second lunch dishes. Use for Use for salads, appetizers, soups, main dishes Nutritiona value on 100 gr. Proteins (g / 100g)… 65,55 Fats (g / 100g)… 13,0 Carbohydrates (g / 100g)… 5,0 Energy value (kcal / 100g)… 274

Spice has a peculiar sharp-sweet taste with hints of citrus. Due to the large amount of essential oils, cardamom has a spicy-sharp, slightly camphor, fragrant aroma. Due to the pronounced taste, it is used in small quantities. The fruits are among the most expensive spices, which is why they are nicknamed the "queen of spices." The homeland of cardamom is the southern regions of India and Ceylon. In cooking, the spice is used in the preparation of: soups, sauces and gravy, in meat, fish and rice dishes, in desserts and pastries. In the Middle East and India, it is customary to add it to coffee and tea. Use for Use for Indian and Asian dishes, bakery products and pastries, in spicy soups, desserts, mulled wine, coffee and tea. Nutrition value on 100 gr. Proteins (g / 100g)… 40,0 Fats (g / 100g)… 6,5 Carbohydrates (g / 100g)… 11,0 Energy value (kcal / 100g)… 260

Descriotion In the Middle Ages, with European houses, it was customary to chew cloves to freshen breath, as well as to relieve acute toothache. Use for the preparation of salads, appetizers, soups, second lunch dishes. Use for Sauces, marinades, smoked meat products, game dishes, ham, compotes. Taste Spicy Nutrition value on 100 gr. Proteins (g / 100g)… 6,0 Fats (g / 100g)… 20 Carbohydrates (g / 100g)… 27,0 Energy value (kcal / 100g)… 310

Cardamom has been known since antiquity and for many years of its existence, it has acquired the status of “king of spices”. This sophisticated spice originates in sunny Ceylon and over time its noble taste and unsurpassed aroma conquered the whole world. The sweetish taste of cardamom perfectly complements soups, pastas and all kinds of marinades. It is possible to add fragrant spices to pilaf, cereals, sweet fillings for pies and pancakes, etc. Use for Dishes of Indian and Asian cuisine, bakery products and pastries, spicy soups, desserts, mulled wine, coffee and tea. Taste Spicy, burning. Nutrition value on 100 gr. Proteins (g / 100g)… 11 Fats (g / 100g)… 6,5 Carbohydrates (g / 100g)… 40 Energy value (kcal / 100g)… 260