Peas green - Import export

Fresh peas are often consumed as a side dish, with boiled and seasoned butter and / or mint. Salt and pepper are usually also added to peas, but when it is already served. Fresh peas are also used to prepare meat pie baked in a pot (form), salads and casseroles of rice or potatoes with vegetables. Peas are boiled and used for soups and main dishes, such as pea porridge. Nowadays, peas are usually cooked or stewed. Heating destroys cell walls and makes the taste more sweet, and nutrients more accessible. Pea soup is eaten in many other parts of the world, including Northern and Central Europe, in Russia, Iran, Iraq and India. Processed peas are mature peas that have been dried, soaked, and then undergone hot processing to prevent spoilage. Readymade peas are sometimes sold dried and coated with wasabi, salt or other spices.

Green pepper is the fruit of a creeper of a pepper, a perennial plant of the Pepper family. The fruits are picked some time before their full ripening, when their color is dark green, the surface is glossy. Peas green peas are excellent for fish and seafood dishes, add a spicy flavor to meat and vegetable dishes, goes well with game and mushroom dishes and eggs. Use for Salads, sauces, soups, meat dishes, poultry and game dishes, side dishes, cheeses, marinades. Taste Fragrant spicy, spicy Nutrition value on 100 gr. Proteins (g / 100g)… 2,0 Fats (g / 100g)… 0,2 Carbohydrates (g / 100g)… 8,0 Energy value (kcal / 100g)… 40

Four types of peppers, which have merged into one mixture, are an addition to many dishes. Each of the peppers plays a role and clearly shows its qualities. The main flavor of this seasoning is given by pink pepper. Notes of pungency and pungency add seasoning to black and white peppercorns. Thus, the spicy mixture has two levels of severity: the first, saturated - this is the merit of black pepper, and the second, more delicate - white. And finally, the last component of 4 pepper seasoning is green pepper. The hue that he shares with the mixture blends perfectly with marinades and sauces. Ingredients Black peas, green peas, white peas, pink peas. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 34 Fats (g / 100g)… 2,5 Carbohydrates (g / 100g)… 8,5 Energy value (kcal / 100g)… 190

Four types of peppers, which have merged into one mixture, are an addition to many dishes. Each of the peppers plays a role and clearly shows its qualities. The main flavor of this seasoning is given by pink pepper. Notes of pungency and pungency add seasoning to black and white peppercorns. Thus, the spicy mixture has two levels of severity: the first, saturated - this is the merit of black pepper, and the second level, more delicate - white. And finally, the last component of 4 pepper seasoning is green pepper. The shade that he shares with the mixture blends perfectly with marinades and sauces. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Taste Intense, spicy, slightly burning Ingredients Black peas, green peas, white peas, pink peas. Nutrition value on 100 gr. Proteins (g / 100g)… 8,5 Fats (g / 100g)… 2,5 Carbohydrates (g / 100g)… 34,0 Energy value (kcal / 100g)… 190

Four types of peppers, which have merged into one mixture, are an addition to many dishes. Each of the peppers plays a role and clearly shows its qualities. The main flavor of this seasoning is given by pink pepper. Notes of pungency and pungency add seasoning to black and white peppercorns. Thus, the spicy mixture has two levels of severity: the first, saturated - this is the merit of black pepper, and the second level, more delicate - white. And finally, the last component of 4 pepper seasoning is green pepper. The shade that he shares with the mixture blends perfectly with marinades and sauces. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Taste Intense, spicy, slightly burning Ingredients Black peas, green peas, white peas, pink peas. Nutrition value on 100 gr. Proteins (g / 100g)… 8,5 Fats (g / 100g)… 2,5 Carbohydrates (g / 100g)… 34,0 Energy value (kcal / 100g)… 190

In IX, savory spread throughout Europe, as compared with other spices it had a low cost. It was especially popular in England, Germany and the Scandinavian countries. They are used for canning mushrooms of tomatoes, cucumbers, green peas, and other vegetables. Dried savory is used for preparing dishes from legumes, mushrooms (except mushrooms), cheeses, meat and potato salads, fish and meat dishes, and for pickling and pickling various vegetables. Use for Minced meat, pastes, meat dishes and pork and lamb, fish dishes, side dishes, vegetables. Taste Bitter spicy Nutrition value on 100 gr. Proteins (g / 100g)… 6,5 Fats (g / 100g)… 6,0 Carbohydrates (g / 100g)… 69 Energy value (kcal / 100g)… 360