#Best edible mushrooms in India

[businesscoachrahulmalodia]

The Future of Eco-Friendly Packaging: Sustainable Alternatives

Imagine this: you order groceries online, and everything arrives on your doorstep... not in a mountain of plastic wrap and cardboard boxes, but in neat, reusable containers or clever, compostable wrappers. Sounds pretty futuristic, right? Well, that future is closer than you think!

We're all familiar with the overflowing landfills overflowing with packaging waste. But there's a movement brewing, and it's all about ditching the trash and embracing sustainable packaging solutions. Here's a glimpse into what the future of your shopping bags and delivery boxes might look like:

Rahul Malodia; best business coach in Jaipur , has shaped 250+ businesses from different industries from 450+ cities. The expert business coach aims to create an automated system for business that leads to working and profits without much interference or monitoring. With his expertise in employee management, finance management, sale management, and mindset management, Rahul Malodia guides business owners with his expert business strategies and helps with customized solutions for different industries.

Learn from 5+ years of experience as a business coach, and skyrocket your business.

Packing Like Nature: Biodegradable and compostable packaging is the new hot thing. Think mushrooms, seaweed, even corn starch! These amazing materials turn into harmless bits and pieces once you're done with them.

Paper Power Upcycled: Cardboard isn't going anywhere, but it's getting a makeover. Recycled cardboard boxes are a fantastic eco-friendly option. Plus, companies are getting creative with leftover paper scraps and even agricultural waste to make new, sturdy packaging.

Edible Packaging? Yes Please! Imagine a banana wrapped in a thin, seaweed "skin" that keeps it fresh! Edible films and coatings made from plants are being developed to ditch the plastic wrap and let you literally eat your packaging (almost!).

Refill Revolution: Remember milk delivered in glass bottles? That's coming back! The concept of refillable and reusable containers is gaining traction. Think concentrated cleaning solutions in containers you can refill with water at home, or getting your favorite laundry detergent in a reusable pouch.

Minimalism is the New Chic: Sometimes, the best packaging is no packaging at all! Imagine buying fresh produce without a mountain of plastic wrap. Companies are rethinking how much packaging is truly necessary, and designing products that need minimal or no wrapping.

Conclusion:So, why should we care about this eco-friendly packaging revolution? It's not just good for the planet, it's good for everyone! Less waste in landfills means happier oceans and a healthier environment. Plus, it shows that companies are listening to consumers who want sustainable options.

Rahul Malodia; best business coach in India, has shaped 250+ businesses from different industries from 450+ cities. The expert business coach aims to create an automated system for business that leads to working and profits without much interference or monitoring. With his expertise in employee management, finance management, sale management, and mindset management, Rahul Malodia guides business owners with his expert business strategies and helps with customized solutions for different industries.

Learn from 5+ years of experience as a business coach, and skyrocket your business.

Of course, there are still challenges. Sustainable materials can be more expensive, and some might not be quite as durable as traditional packaging yet. But with continued innovation and growing consumer demand, the future of packaging is undoubtedly greener and smarter. So, the next time you unpack your online order, think about the future of that packaging. Can it become part of a solution, or is it destined for the landfill? By supporting companies that embrace sustainable packaging, we can all shop a little lighter and create a future a little brighter (and definitely less trashy).

[cbd-store-india]

Unlock your holistic wellness sanctuary with the best CBD oils from India's trusted online store, CBD STORE INDIA.

Explore top brands and a wide range of CBD & THC oils, medical cannabis, hemp, mushrooms, Vedic, shamanic, and yoga products. Indulge in premium herbal teas and blends for a truly elevated experience. From tinctures to edibles, lotions to balms, and pure extracts, discover excellence in every product.

Elevate your well-being today! Your trusted destination for wellness products awaits!

[tnedibleoils]

One-Pot Vegetable Pie

Have excess vegetables lying around the fridge and don’t want to know what to do? No worries. Save it for the pie. It isn’t any normal pie. It's a scrumptious vegan shepherd’s pie. A comforting pie that is made with vegetables layered with a thick and rich gravy, topped with mashed potatoes, and baked till golden brown. It is an easy, fuss-free recipe that is a favourite of many. In this blog, let’s see how to make this delicious pie along with refined sunflower oil manufacturers.

Ingredients:

Finely chopped onion - 1

Peeled and diced carrot - 2

Chopped red and yellow bell peppers - 1 each

Chopped button mushrooms

Homemade tomato puree

Oil 2 tbsp

Finely chopped garlic cloves - 4

Salted butter 

Boiled, peeled and mashed potatoes - 4

White wine vinegar - 1 tbsp

Finely chopped thyme leaves - 1 tsp

For taste - salt and pepper

Hot milk - 1 cup

Method:

Before we begin, first wash and clean all the vegetables. Then chop all the vegetables as mentioned and arrange them in separate bowls.

In a heavy-bottom pan, heat oil on medium heat. Once the oil is hot, add the chopped onion, and garlic and sauté them for a couple of minutes. It must become soft and translucent.

Once it is soft, add the chopped carrot, bell peppers, mushrooms, and thyme and sauté them for 5 minutes. As it's soft and leaves some oil, add the chopped mushroom and sauté for another minute. 

Add the vinegar and tomato puree. As you stir, the veggies start releasing the liquid and start looking saucy. Continue to stir until the veggies are coated with the tomatoes.

Add salt and pepper according to your preference, and add the vegetable stock. Cook it at a simmer for 15 minutes, and the liquid will evaporate, but it must be saucy.

Now mash the boiled potatoes and incorporate milk until it's smooth and has no lumpy consistency. On the other side, preheat the oven to 190 °C.

In a rectangular baking dish, spread the sauteed vegetables evenly using a ladle. 

Above it, use a piping bag or drop dollops to spread the mashed potatoes.

Now bake it in a preheated oven for 20 minutes until the potato turns golden brown.

Remove it from the oven.

The delicious Shepherd’s Pie is ready to be served.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading sunflower oil manufacturers in India that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO—the best edible oil manufacturers in Tamil Nadu—to make a tasty dish.

[naturespride]

Best Indian Pickle Brands are Truly Tempting

Best Indian Pickles Online from Nature Pride Brand

Pickles have a distinctive flavor, and in this case, non-vegetarian pickles are the best Indian pickle brand. These pickles have a perfect flavor, thick gravy, and a tart aftertaste. Without a pickle, many people find it impossible to finish their meals. They are consumed for the duration of the year until the next batch is delivered. In various regions of India, pickles are produced. Almost every Indian state prepares non-vegetarian pickles according to its own unique traditional recipe. These pickles stand out because they are made with well-roasted spices, premium ingredients, and oil.

Are you looking for a very special and delectable pickle that will tickle your taste buds? Do you desire to experience a variety of flavors, including sour, salty, spicy, and sweet? Then locate Indian pickles and create a special side dish with them.

Foods called pickles are naturally preserved by soaking them in a brine solution. These are frequently used as condiments or side dishes and may have a shelf life of several months. Anything edible, including eggs, vegetables, fruits, meat, and fish, can be used to make pickles. These also contain a lot of vitamins, which are good for the body.

Because they are blended with various spices that are exclusive to India, pickles, or achaar in Hindi, have such a distinctive flavor. India was once regarded as a spice-producing nation, and common dishes use its distinctive spices. Cumin, bay leaves, mango powder, kennel, saffron, curry, turmeric, asafetida, mustard seeds, and carom seeds are a few examples of Indian spices.

Indian pickles are unique in their flavor and aroma compared to those from other nations. Depending on the recipe, these are typically prepared using a variety of spices, cooking methods, and primary ingredients, which may be one or more. When compared to pickles from other countries, which are typically soaked in brine, Indian pickles are cooked in oil. The most popular pickles are also made differently in some parts of India, and their flavors vary.

Mango pickles, or aam ka achaar in Hindi, and lime pickles, or nimbu ka achaar, are the two most popular pickles in India. Carrots (gajar ka achaar), jackfruit (chakka achaar), cucumber (kankro achaar), cauliflower (gobi ka achaar), garlic (lahsun achaar), pumpkin (kaduu ka achaar), mushrooms (krumb ka achaar), ginger (adrak ka achaar), and bitter melon are among the other pickle varieties (karela ka achaar),

Another Indian tradition is making pickles. Women wait in lines on the streets to cut and dry fruits and vegetables as they chat with their friends. Pickle recipes that have been passed down through the generations are taught to a young Indian woman. These pickles are cooked before being placed in Martabaan or lovely ceramic pickle jars.

It is simple to make pickles with an Indian influence. The primary ingredients only need to be chopped into bite-sized pieces and allowed to dry in the sun. Once it has dried, you can cook it with Indian spices and oil before storing it in a jar with a tight lid.

Online Indian stores offer real, genuine Indian pickles for sale. These come labeled with the product name and the word “pickle” in clear jars or aluminum cans. Just as when you were eating in India, you will be able to taste the genuine spices and flavors.

Because they have a unique and rich flavor that no other pickle has, Indian pickle brands are well-liked. This dish is a must-try if you enjoy eating foods from other cultures.

If you are trying to buy the best Indian pickle brand, Visit the Nature Pride store online now.

Original Source: https://natureproteins.com/blogs/tempting-best-indian-pickle-brand/

[veg-bubble]

Best Edible Mushroom Sellers in India

Mushrooms are widely consumed protein rich vegetables. Among 50,000 of mushroom species, only 2% are edible. There are thousands of mushroom sellers in the world, running multi million dollars of businesses. But, as an exotic vegetable, the mushroom farms required to be more technical. Vegbubble produces mushrooms in completely sterilized environment to avoid impurities. Also, their mushrooms are nutrient rich. Vegbubble mushrooms are equally preferred for children and aged persons. Their mushrooms go through UV ray exposure, that help them to be enriched with vitamin D naturally.

[m42-fr]

Some FR Food Headcanons

Inspired by a thread on FR, I may or may not have accidentally written up a massive column of text on the various foods of Sorneith. I’m gonna copy-paste it here! Also gonna reblog with some headcanons from other users on that thread, so I can keep track of the ones that I really liked.

Lightning: In a more modern world, I'm absolutely certain somebody's invented the equivalent of Soylent (the meal replacement, not people). A quick, efficient meal that you can live your entire life off of, liquid and flavorless. Most people try to get some real food in whenever possible, but a particular strand of dragons absolutely swear by the stuff and spend their entire lives subsisting on it. Lightning cuisine also has a wide array of shelled creatures, including crustaceans, beetles, and armadillos. Many traditional dishes use the hollowed-out shells of these animals as bowls, while others utilize the bowl as an edible element. Dragon jaws are strong, and many texture-based eaters love the feeling of the shell cracking between their teeth.

Fire: Firstly, as a spice lover, I 100% support the notion of Fire having super spicy food. Secondly, it should be worth noting that I personally headcanon a large chunk of Fire's territory being covered in humid tropical rainforests, nourished by the rich volcanic runoff and the moist sea winds blowing in from both sides. Climates are basically as far from realistic as you can get in this game, so really, anything goes. With that in mind, I personally headcanon a lot of Fire's cuisine to be like Indian food, especially the advent of curry and the usage of an insane amount of spices. Having such fertile farmlands lends itself well to the growth of all sorts of exotic spices, and even if you don't personally share my headcanons, it's easy to say that since it borders Wind, it could ship in spices from there. Also, Fire residents absolutely boil their coffee like this. No exceptions. Which brings me to Wind. If Fire is India, then Wind is China and/or Japan. Seriously, having that sort of aesthetic already, it's very easy to say that their food might be like that as well! I think they 100% have rice, and they might have a wide variety of spices as well - if Fire grows their own spices, then the two Flights likely trade their spices very often with one another. The Wind flight is artistic, creative, and adventurous, and their food is no exception. Wind has one of the greatest amounts of imported food, and it's well-known that they have some of the best and most well-traveled chefs. Wind, having a border on two large oceans, also likes to make sushi, seaweed wraps, and other seafood-based items. There's an interesting cuisine difference between the coasts and the mainland - the coasts tend to rely less on spices and more on meats and rice, while the inland likes to pack their food with spice, and loves to utilize doughy recipes like dumplings and noodles. Arcane food is very sugary. Faes have a special sweet tooth and a hankering for honey in particular. Arcane food is also very showy - the more colorful, the better! Many professionally-made dishes will even utilize inedible elements, such as crystal chunks and gold flakes, to really make a dessert pop. Arcane is also the home of food-based magic. Instead of potions, crafters will cover cupcakes in frosting runes, and mix magically-infused powder into their dough. While lacking the long-term storage potential of a bottled elixir, there's no arguing that magical confectioneries are significantly tastier. Their most popular use is in the realm of light pick-me-ups and mild painkillers. Why take a pill for your headache when you can just eat a magic cookie instead? Shadow food focuses heavily on texture over appearance. In the dark, the way food looks doesn't matter much - it's how it feels in the mouth that counts. Unsurprisingly, many of its dishes utilize mushrooms as a primary ingredient, and slow-roasting is a popular way to bring a dish to perfection. Shadow also absolutely loves puddings, and one of its most famous dishes is a dark, sludgy, tarlike stuff laced with dark chocolate and mint. Very filling, and so sugary that getting all of it down without making yourself sick is a challenge. Earth food is plain, but hearty. Tubers are the most common type of food; potatoes, carrots, leeks, onions, and other ground-growing plants are common. There are few traditional meat dishes, as meat is exceedingly rare. Earth food lacks many spices, but has an abundance of one critical substance: salt. The territory is home to massive salt flats that can be mined for their salt, and this alone makes up the backbone of its trading economy. Earth flighters love their salt - there's essentially no dish in their repertoire that doesn't use it to some capacity. Plague cuisine tends to favor strong, meaty flavors. They like their meat juicy, bleeding, and fresh. Given the land's propensity towards hunting parties and scavenger behavior, dishes tend to be local. Cooking is quite widespread, though. Most notably: stews. Plague dragons almost invariably boil their water before they drink it to rid it of potential diseases, and eventually somebody got the bright idea to drop some bits of food in the water as it heated. Plague is adaptive and will use whatever foods they find in their stews, so again, recipes are local, but a wide variety of meats are the most common. Bordering Wind, Plague also imports a very high amount of spices. Their region lacks the widespread farming arrays that would enable it to make spices on a large scale, and many from the flight love the extra kick spices give to their food. Ice food is hearty, with a solid serving of both meats and vegetables, sourced locally. Their distance from the rest of the world means that their food has remained the most traditional and locally-sourced of Flight cuisine, virtually unchanged for hundreds - if not thousands - of years. Most dishes use some sort of meat, typically deer, caribou, or rabbit. With a large population of Tundras, they also grow all manner of vegetables. Many in the Ice flight like to make use of all parts of a carcass, not just the meat. Tools, including utensils, are carved from bones. Hides are used as clothing and shelter. Organs may also be eaten - most of Ice's more 'out there' dishes involve some sort of strange organ, like a deer stomach that's been cleaned out and filled with a variety of seasonal fruits and vegetables. Nature food is also filled with both meat and plants, though has a much higher percentage of fruit-based dishes. Many foods utilize some sort of complimentary fruit, either as a side or as additional flavoring to the primary ingredient. As most inhabitants are the voraciously meat-consuming Wildclaws, their dishes tend to have a high amount of meat, and are cooked and flavored accordingly. Nature dragons like to slow-roast their food, cooking it until the meat's tender enough to rip apart with a fork and practically falls apart in your mouth. I like to think that Nature also is a big fan of sour and savory flavors - many of their dishes utilize things like lemons, limes, and pineapples. Light food isn't the tastiest, but it sure is the flashiest. Of the Flights, Light food is the showiest, and its bakers are exceptionally skilled in the art of making their dishes look the best. Light dragons have a propensity for large-scale feasts and celebrations. They bake insanely huge, mastercrafted cakes, and host banquets filled with exotic dishes from all around the world. Original Light cuisine is heavy on grains and dairy, creating all manner of beautifully knotted breads and succulent cheeses and butters. It also imports the most amount of ingredients and recipes; while it's hard to find a non-Light ethnic dish in Light that's as good as the originals back home, it's typically nothing to shake a stick at. Finally, we have Water. Water - what a shocker - really really likes seafood. As many spices and foods can't be transported properly underwater, they're quite uncommon, found only along the coastline and in the homes of those with the resources to magically ensure that their imports don't get ruined on the way down. They like fresh, raw fish, and probably also create something very much like sushi. They can't roast anything underwater, so they boil it all instead. Cuisine on the few over-land parts of the territory is heavily influenced by its neighbors, Lightning, Light, and Fire, and is just as varied.

[globalcuisine6716]

Turkish Beef stew also known as Yahni

Yahni is a class of foods originating in Asia, found in many countries of southern Asia. It was later introduced to very few countries in the Balkans. In Pakistan and India, Yahni is simply stock or broth. It is often the base for many foods including pilaf and other sorbus or soups. I deiced to do this dish for our blog because I stumbled on a popular Turkish chef on Instagram known as czburak. From his posts I noted that he loved cooking food but in a new and fun way. He would take simple foods and make then way bigger and better. I wanted to try one of his recipes but in a more moderate scale

The ingredients for this dish is

Mushroom

Onions

Garlic

Beef

Tomato paste

Spices of your choice

Water

oil

To make Turkish rice

Marconi

Rice

Oil

From my previous dish I learned that meat takes a really long time to cook therefore, its best if you place it in a pot and let it cook for about 20 min that way all the water gets released and it gets a nice brown coat around it.

After that add the online and let it sate for about 10 min. if you need you can add a little oil so the pan does not burn.

Once the onion is a nice golden brown add the tomato paste, diced onion, and mushroom and spices. I diced to add garlic powder, cinnamon, salt, pepper and spicy paprika. But again these are all optional. Then let this simmer for about 15 min

Once the mixture is starting to dry up add water and again let it simmer for bout 45 min or until the meat is done cooking

While waiting you can make the rice, add macaroni to a pot with a table spoon of oil and put it on high heat until the macaroni becomes a nice golden color like below.

Once that is done add the rice and water and cook normally. This should take about 20 min.

Finally plate and enjoy your dish!!!!

This dish was really fun to make. I had never tried putting mushrooms in my stew but it definitely adds a great flavor and texture to the food. What’s even better about this dish is you can also change it up to your liking. You can add the vegetables you like and the spices you want. So its very customizable.

There is also a great befit of easting this dish due to all the diet types of vertices for example mushrooms. All types of edible mushrooms contain varying degrees of protein and fiber. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.

Thank you for reading my blog today. I will see you soon with a different dish.

As always stay safe and healthy! :) 

[veg-bubble]

Vegbubble mushrooms are considered super veggies for decades due to their extraordinary health benefits and taste. These nutrition-packed little veg bubbles contain lean protein, antioxidants, minerals, vitamins to a great extent. Besides containing these nutrients, mushrooms are low-fat, low calorie, low sodium veggies that contain 90% water in their fruit body. Vegbubble mushrooms are equally preferred for children and aged persons.

[dryadpharmacy]

Arugula,  rocket 

eruca sativa; syns. E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.) rocket salad", "rucola", "rucoli", "rugula", "colewort", and "roquette"

“is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor Some additional names are ". Eruca sativa, which is widely popular as a salad vegetable, is a species of Eruca native to the Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon, and Turkey in the east.

The Latin adjective sativa in the plant's binomial name is derived from satum, the supine of the verb sero, meaning "to sow", indicating that the seeds of the plant were sown in gardens. 

The English common name rocket derives from the French roquette, a diminutive of the Latin word eruca, which once designated a particular plant in the family Brassicaceae (probably a type of cabbage) Arugula (/əˈruːɡələ/), the common name now widespread in the United States and Canada, entered American English from a non-standard dialect of Italian. The standard Italian word is rucola, a diminutive of the Latin "eruca"

Virgil penned a poem mentioning our favorite salad leaf: et Venerem revocans eruca morantem (or, loosely translated, “… and arugula, which recalls the lagging wish for sexual delights”).

In addition to the leaves, the flowers, young seed pods and mature seeds are all edible.

In Italy, raw rocket is often added to a pizza at the end of or just after baking. It is also used cooked in Apulia, in southern Italy, to make the pasta dish cavatiéddi, "in which large amounts of coarsely chopped rocket are added to pasta seasoned with a homemade reduced tomato sauce and pecorino", as well as in "many unpretentious recipes in which it is added, chopped, to sauces and cooked dishes" or in a sauce (made by frying it in olive oil and garlic) used as a condiment for cold meats and fish. In the Slovenian Littoral, it is often combined with boiled potatoes, used in a soup, or served with the cheese burek, especially in the town of Koper. It is also used with salad, tomatoes and mozzarella cheese. In Rome, rucola is used in straccetti, a dish of thin slices of beef with raw rocket and Parmesan cheese.

A sweet, peppery digestive alcohol called rucolino is made from rocket on the island of Ischia in the Gulf of Naples. This liqueur is a local specialty enjoyed in small quantities following a meal in the same way as a limoncello or grappa.

In Cyprus, the plant is used in salads and omelettes. An omelette with rocket (Greek rokka) is common in Cypriot restaurants. 

In Persian Gulf countries the plant is used raw in the salads mixed with other vegetables or alone. In Eastern Saudi Arabia it is widely believed the plant has a lot of health benefits and recommended for newlywed couples.

In Egypt, the plant is commonly eaten raw as a side dish with many meals, with ful medames for breakfast, and regularly accompanies local seafood dishes. In Turkey, similarly, the rocket is eaten raw as a side dish or salad with fish, but is additionally served with a sauce of extra virgin olive oil and lemon juice.

In West Asia and Northern India, Eruca seeds are pressed to make taramira oil, used in pickling and (after aging to remove acridity) as a salad or cooking oil. The seed cake is also used as animal feed”

Anti-cancer properties (Excerpt :” We found that erucin inhibits proliferation of MCF7 breast cancer cells… suggesting that inhibition of proliferation by erucin is associated with inhibition of mitosis.  “)  * see research link 24950293/   Hc  , PMC4065051/  Hc , 28862664/

Might double the absorption of medication, in this case Sildenafil  *see research 28871716/

Natural pesticide, as its high in Glucosinolates (excerpt:” The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. “)*see research link PMC4011049/   & wiki

Glucosinolate values increase up till the third day of harvest ,stored at either at 4 °C or at 15 °C and decreases after 1 week of storage at 4 °C over a period of 21 days *see research link PMC4011049/ , 23794443

Rucola (the leaves) are high in Magnesium, Calcium, Iron  and Kalium/Potassium *see research link PMC4011049/  

High in Vitamin C, slightly higher when harvested in fall *see also link  49/

Contains Vitamin E *see also 49/

High in chlorophyll * see also 49/

Contains Quercetin, lutein and b-carotene and specific kind of xanthins which are converted to vitamin A  * see also last 49/

Anti-microbial against E. Coli, P. aeruginosa, Shigella flexneri, S. typhi, K. pneumonia) and Gram-positive (S. aureus, S. epidermidis, Bacillus subtilis) bacteria *see research link  PMC4011049/

Best NOT eaten in combination with meat, as rucola’s nitrites can react with meat ammines through certain processes in our mouth/stomach which could result in nitrosamines and cause tumors  *see research link  PMC4011049/ , Sciencedirect , PMC4690057/ , wiki

Consuming 44 mg arugula/day will not exceed the ADI intake of nitrate * see research link PMC5412236/

Contains about 4354.9 mg/kg) nitrate in autumn *see research link PMC5412236/

 Research links & tips:

https://www.ncbi.nlm.nih.gov/m/pubmed/24950293/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4065051/

https://www.ncbi.nlm.nih.gov/m/pubmed/28871716/

 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4011049/

 https://en.wikipedia.org/wiki/Glucosinolate

 https://www.sciencedirect.com/topics/neuroscience/nitrosamines

 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4690057/

 https://en.wikipedia.org/wiki/Nitrosamine

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5412236/

https://www.ncbi.nlm.nih.gov/m/pubmed/28862664/

 https://www.ncbi.nlm.nih.gov/pubmed/23794443

 http://www.eatingwell.com/recipe/251178/wild-mushroom-pizza-with-arugula-pecorino/

https://www.bwqualitygrowers.com/arugula/history-and-facts/

[pacfopackaging]

Pacfo | A Step Towards Sustainable & Eco-Friendly Packaging

What is sustainable packaging?

Sustainable packaging reduces the negative impact on the environment. It is used to minimize environmental impact instead of just fixing issues that have already occurred. We at Pacfo, as a manufacturer taking a step towards manufacturing sustainable packaging for E-commerce industries, Logistics, Clothing & many more. Sustainable packaging is the need of the environment/planet. Sustainable packaging uses renewable materials and wastes by using recycled or recyclable materials for making E-Commerce packaging boxes. They also prevent pollution by preventing unnecessary product loss during distribution.

Why sustainable packaging?

Sustainable packaging is making a comeback, with more and more companies opting for it. This type of packaging is better for the environment because it allows you to use fewer resources, be more eco-friendly and even save money! You may think that this type of packaging will hurt your business, but the opposite is true. Sustainable packaging will not only make your company stand out from competitors. It will also show customers you care about the environment they live in.

Companies are seeing more and more benefits from sustainable packaging. That’s why you must opt for this type of packaging, even if plastic seems easier to use. This type of packaging will save your company money in the long run by being reusable. For this reason, so many companies like Myntra branded packaging use this type of packaging. If you genuinely want your business to be eco-friendly, choosing sustainable packaging is simple.

Sustainable packaging strategies

Recycle the items

You should inform your customers of the best methods for recycling and disposing of the packaging materials. It can be tricky because recycling practices differ from one city to another. In general, brands should clearly label reusable or recyclable packaging. Like carton box manufacturers in India, packaging material suppliers must use this method.

Biodegradable packaging

Brands can use biodegradable materials for their packaging. Myntra branded packaging, Amazon packaging Material suppliers must use these packaging. The materials will quickly decompose into nature. Hence, no residue will be left, and no waste will be generated.

Using Plantable packaging

Plantable packaging consists of materials that can be planted. Seeds are embedded in plantable packages. Once the customers have used the goods, they can produce them.

Edible packaging

Edible packaging is an excellent option for retailers who offer foods and beverages. It can be an additional benefit to your already tasty products.

Plant-based packaging

These materials are made from mushrooms, algae, cornstalks, food wastes, etc. But make sure to choose the correct plant-based packaging material. Otherwise, it will affect the fabrics within it. Courier Bags Supplier can use these types of materials.

Try to deliver in a small package

If you want to reduce the size of your shipments:

Reduce the amount of filler and limit the packing materials you use.

Experiment with product sizes and positions.

Try to determine whether they will fit in smaller packages.

Conclusion

Packaging indeed plays a vital role in a marketer’s attempt to upgrade the sales of their products. Our article briefly describes how brands can improve their packaging style with sustainable packaging. And if you are looking for sustainable packaging, then Pacfo is the right place you can go. Pacfo is the leading producer of sustainable boxes for packaging. Sustainable packaging not only helps in reducing pollution but also can bring fame to your brand. After all, sustainable packaging is trending now.

[nupepshrooms1]

Gas Garden On A Budget: 6 Tips From The Great Depression

The release of four commercially viable mushroom varieties for commercial use in Himachal Pradesh Solan has highlighted the cultivation of mushrooms as a way to prevent job losses due to the outbreak of the novel coronavirus (COVID-19).

The epidemic has also prompted a number of experts to consider the use of fungi, known for their anti-bacterial properties that promote immunity, with renewed vigor.

The announcement of the release of mushrooms - two varieties of White Button and shiitake and milky mushrooms - was made by the Directorate of Mushroom Research (DMR) in Solan during the 22nd annual All India Coordinated Research Project on Mushrooms on. June 9. A re-launch campaign was launched for this purpose.

All four varieties of mushrooms are in good condition, according to experts at gas garden. Solan is known as the capital of the Indian mushroom.

They added that two types of white buttons are likely to increase their yield by 15 percent. “The white button is between the edible and edible mushrooms. It is a very good source of Vitamin D for vegetarians. Just 10 grams of consumption can meet part of the need for Vitamin D, ”says the expert.

He added that white button mushrooms also help maintain stable sugar levels and are the most popular varieties of mushrooms grown and produced in northern India.

The development and release of Milky mushroom is all set to improve yields by at least 16 percent, according to experts. This is a species that is often grown and eaten in coastal areas of the country. It is one of those rare species that can be grown in tropical climates with temperatures above 32-42 degrees Celsius.

“The biggest advantage of this type is the very low cost of production. It can be grown at a quarter of the cost of White Button as it requires hot water for pasteurization. There is no problem with compost and one can produce it for as little as Rs 15 per kilogram, ”said the expert.

He pointed out that milky mushroom is eaten along with the paddy straw species in coastal areas of the country.

The latter type is concerned with a variety of shiitake mushroom treatments and promises to improve yields by 18 percent.

Employment concerns

Experts are also looking at promoting mushroom production through a rental lens when dealing with migration resulting from the closure of COVID-19.

This issue was highlighted by the Director-General of the Agricultural Research Council of India (ICAR) Trilochan gas garden during a workshop, on his ability to produce employment in the mushroom production industry.

Experts point out the benefits of growing mushrooms. “Crops are not affected by climate change as they are grown in a controlled area under a canopy. It requires very little space. The best thing about this call is that it guarantees up to 100% profit, ”he said.

“These four varieties will be of great benefit to farmers. Our journey of product development has been promising for the past five years. Twice the production was two tons lakh. We hope it will increase by 20 percent a year, ”said DMR director VP Sharma.

Sources have indicated that India needs to improve the use and production of mushrooms in order to be a success.

They say certain issues at the policy level need to be addressed. Mushroom cultivation is subdivided into industrial activities in several provinces while it needs to be treated as an agricultural activity and profits should be extended to farmers accordingly, according to experts.

“The farmer is actually a farmer. One cannot expect to solve problems related to the Goods and Services Tax or Income Tax and Sales Tax simply because in his province mushroom cultivation is considered an industrial activity, ”said the source.

Another factor is the cultivation of mushroom varieties. This has been done in a big way and according to experts, India is looking at growing mushrooms beyond four to five varieties.

The aim will be to develop biodiversity that can grow in all climates and regions across the country without relying too much on energy sources, they say.

'Immunity booster'

Mohapatra also stressed the need to develop new types of medicinal mushrooms with high bioactive chemicals. He gas garden the importance of a collaborative research approach with the Prime Minister's research institutes to study the efficacy of mushroom bioactive compounds and their role in the exchange of the human immune system.

Sharma told the reporter that DMR has been issuing advice on the widespread use of mushrooms while emphasizing its anti-viral and immune immune control over COVID-19 times.

Effective use of mushrooms is promoted by small documentaries, forums and various other channels. Mushrooms are also known to have anti-cancer properties without being a stabilizer.

[treessixtynursery]

can you turn hemp plants into marijuanas? by Tree Ssixty

Can you turn hemp plants into marijuanas? A woman by the name of Dr. Wellness from the U.S. decided to test the idea that hemp would be a great leafy green marina, something that can support the body. She came to realize what a luxurious product marijuanas are. These mariners have a perfect balance of nutrients, so any type of marina fertilizer would be great for them. We all have our time to enjoy Marijuanas almost every time it is out, but it can be hard to hold on to those incredible flavors. The many Marijuanas that are dried might not be the only marina we want to include in our herb garden.

Dr. Wellness is a product of hemp from the presenters on TELLY One, a new TV show in the channel network of the Unitaan Philippines. We are thus, looking to make Marijuanas delicious and will try to make it a thing to be enjoyed in future.

Dr. Wellness offers marijuanas a new dimension that may be better than mariners from other lands. Our marijuanas have a relatively high expression in micronutrients, and are more organic than palm marigolds.

Marijuanas can be super flavorful; we love marijuanas to wear to share meals with others. Marijuanas have the richest nutrition among the herbaceous plants due to their high intake of minerals such as calcium, iron, magnesium, folate, riboflavin, riboflavin, riboflavin, thiamine, niacin, selenium, magnesium, phosphorus, niacin, manganese, iron, phosphorous, indole-thiamine, polyphenol, and glucose.

Here is a step-by-step process and read below some exciting Marijuanas plants and tips that are trending in the market about MARIJUANAS that are organic in style so you can get the marijuanas that are delicious and tasty in your herb garden.

Reduces Phytonutrients: Marijuanas will also take in more phytonutrients than palm marigolds. This which will help the marijuanas deliver a higher protein while also getting a high nutritional value than palm marigolds. Marijuanas are ideal for indoor spaces where the growth of phytonutrients can be easily controlled. It’s also known as the king of herbs especially for grown-up sizes.

Uses Up Nutrients: Marijuanas possess a high amount of vitamins and minerals. It is a herb that can stay fresh for weeks with minimal use of herbicides or pesticides. It can help you meet you daily nutritional needs easily and optimize the benefits that you gain from herb and vegetable crops.

Marijuanas As a Grown-in-the-Bordertornia: Marijuanas have been grown in the world’s top tropical regions for thousands of years. They have had a presence on various continents and historically in northern India. Marijuanas are living inside the globe’s poorest farmers as compared to the other plant species. Marijuanas are indigenous to India, Europe, and North America. Maitake or Marjoram palms, “chamora”, are the indigenous herb.

"Marjoram" known as chamora, is mostly grown for its medicinal value, milk producing, fertilizing and root labor consumption (medication). Chamora is a creamy green herb often cloned from edible mushrooms in places such as Indonesia and India. Marijuanas are considered the king of herbs that have been present in Marijuanas, for many years. Marijuanas are known as the plant of paradise and it does offer the best performance in harvesting. Healthy Marijuanas are also an abundance for cutting.The clones Los Angeles seeds have lower glycosidic acid content than common seeds in nature.

(1) Marijuanas of the Philippi family (Kizuna) usually known as Mariguan and Mariachi provide a good source of antioxidant, flavonoids, and protein. Mariguan are high in phytonutrients. It’s high in both folate and magnesium content. Mariguan are easily available in landscape nurseries and retail nurseries. They are easily grown at homes because it is compatible with solar energy use in the sun. Mariguan have a lower glycosidic acid content as compared to green flowering plants, which are largely grown for oxygenation. Mariguan are both suitable for indoor and outdoor. Mariguan can be grown from seedlings to mature plants.

(2) Mariguan (Chamora) are herbaceous plants that are native to the world’s poorest farmers. Mariguan can

[tnedibleoils]

Veg Red Sauce Pasta - To Sate Your Italian Cravings!

Almost everyone loves pasta and it’s easier than most Indian dishes to cook a pan of yummy pasta. In this article we are going to learn about Veg Red Sauce Pasta made with Sundew oil by TNEO - the best edible oil manufacturers that you can make at any time and treat yourself and your loved ones to a spoonful of carbs!

Ingredients:

For Cooking Pasta

1 cup pasta macaroni

2.5 cups water

¼ teaspoon salt

¼ teaspoon Sundew oil

Veggies For Red Sauce Pasta

1 cup mixed vegetables – like carrots, cauliflower, broccoli, etc

⅓ cup boiled steamed corn kernels

1.25 cups chopped white button mushrooms

⅓ cup chopped capsicum (green bell pepper)

Other Ingredients

2 tablespoons Sundew Sunflower oil

1 small bay leaf

4 small to medium garlic cloves – finely chopped

1 medium onion or ⅓ cup finely chopped onion

2 large tomatoes or 1 cup tomato puree

½ teaspoon sugar or add as required

⅛ teaspoon nutmeg powder

¼ to ½ teaspoon black pepper powder

salt as required

1 tablespoon red wine

2 to 3 basil leaves – chopped

¼ cup grated cheese for garnish

Method:

Cooking Veggies

Firstly steam 1 cup mix chopped veggies till they are cooked and tender. They should not be over cooked.

Cooking Pasta

Heat 2.5 cups water, ¼ teaspoon salt and ¼ teaspoon oil in a pan till the water comes to a boil.

Add 100 grams or 1 cup of the pasta.

On a medium to high flame cook till the pasta is al dente or completely cooked.

Then in a colander or strainer, strain the pasta and keep aside.

Making Red Sauce

In a food chopper, food processor or in a mixer or blender, crush 2 large tomatoes to a puree.

Heat 2 tablespoons of Sundew Sunflower oil in a pan

Add 1 small tej patta and 4 small to medium garlic cloves and saute

Add ⅓ cup finely chopped onions and begin to saute the onions on a low to medium flame till the onions turn translucent.

Add tomato puree mix very well and begin to saute the mixture

Add 1.25 cups chopped mushrooms

Mix very well and saute for 6 to 7 minutes on a low to medium flame.

Add ⅓ cup chopped capsicum and saute on a low to medium flame.

Add ½ teaspoon sugar, ⅛ teaspoon nutmeg powder & ½ teaspoon black pepper powder.

Add salt as per taste. Mix very well.

Making Red Sauce Pasta

Add the steamed veggies and ⅓ cup boiled sweet corn kernels.

Then add the cooked pasta.

Gently toss until the red sauce coats the pasta as well as the veggies.

Add some grated cheese or cream and mix.

Add 1 teaspoon chopped fresh basil leaves. Mix well.

Serve it hot and enjoy!

Tamil Naadu Edible Oils, is one of the leading refined sunflower oil manufacturers that produce premium quality refined oil for cooking. As one of the best edible oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose Sundew from TNEO - the best sunflower oil manufacturers in India, to make tasty dishes.

[bloggerdaisy]

Beach Wedding Menu Ideas

Beach wedding is a dream for many couples. Commonly, the beach wedding has tropical foliage and brightly colored flowers. It is conducted near the river, ocean, and sea. Sometimes you can create the view as a beach and conduct an indoor wedding. 

If you are planning for the beach wedding then plan delicious dishes and varied dishes. You have to choose the best top wedding catering service in India to have tasty and flavorful dishes. In fact, you can make the first sip of a cocktail and the last sweet bite of dessert you can brink the taste of the beach to your reception.

Furthermore, most warm destinations have a rich culture that closely involves food, allowing you to offer a great variety that can make each and every one of your guest mouths water. Have fresh and local vegetables and fruits in the dish. It can give a fresh flavor to the dish you serve. 

Here are some of the ideas to serve in the beach wedding reception

Cocktails

Cocktail hours are prior to the reception. You can also offer a selection of drinks at mealtime. Have fresh fruits that can refresh the warm day. You may have the below cocktail drinks at your wedding.

Margaritas

Pina colada

Tropical mixed drinks

Splashes of mango, coconut, or citrus extracts

Fresh fruits juice

Fresh fruit smoothies

Ice blended drinks

Appetizers

Appetizers can be light and tasty to make the guest taste all the dishes. You can serve the appetizer in cocktail time or you can serve it prior to dinner. For a beach wedding, you can have the appetizers include

Fresh tropical fruit

Stuffed mushrooms

Sun-dried tomato bread

Key lime popcorn

Mini Cakes

Spiced veggie balls

An edible cup filled with a salad of vegetable

Mini burgers 

French fries

Salads

A fresh salad can be a delicious beginning to any wedding meal. Salad can cleanse the palette before the main course. Have a light salad with an option for light and flavorful dressing to the salad. Ask the catering for marriage to have fresh and local vegetables for the salad that can give a different flavor to the dish. You can have the salad like

Green salad with baby greens

Mixed local greens

Fresh vegetable salad

Soups

The soup can be an alternative to the salad. It can give a refreshment before having the main courses. Tasty soup for a beach wedding is

Pepper pot soup

Vegetable soup

Baby corn soup

Mushroom soup

Main Course

Main dishes are the key dish to the wedding reception. So have a variety and delicious dishes as the main course. Popular main dishes in the beach wedding are,

Rice Pilaf

Saffron Rice

Roasted potatoes

Pasta with various sauce

Grilled or suited vegetables

Mashed Potatoes

Mushroom curry

Eggplant Lasagna

Desserts

Desserts add extra sweetness to the meal. You can add more variety to the desserts so that the guest can enjoy them. Have ice cream the children may love to eat. The beach wedding desserts are,

Strawberry shortcake

Chocolate covered Strawberries

Coconut macaroons

Lemon cookies

Coconut cream pie

Pineapple upside-down cake

Ice cream with Gulab jammun

Wedding Cake

In any wedding reception, the wedding cake is the glory of the wedding. You can have wedding cakes like,

Vanilla or chocolate sponge cake with tropical fruit filling

Lemon sponge cake with a vanilla or lime filling

Dark chocolate cakes with chocolate ganache

Vanilla cake with a toasted coconut filling

These are some of the ideas for the beach wedding menu. You can add these dishes to your menu and surprise your guest. In fact, you can contact the Arusuvai Arasu catering service to have delicious dishes with a great aroma. Have creative and fun food in your wedding and make the day excellent and memorable to guests.

[superpraptithings]

Fortune Business Insights, through its report, titled “Mushroom Market Size, Share & Industry Analysis, By Type (Button Mushroom, Shiitake Mushroom, Oyster Mushroom, & Others), Form (Fresh Mushroom, Frozen Mushroom, Dried Mushroom, and Canned Mushroom), and Regional Forecast, 2019 – 2026”, brings out a comprehensive analysis of the trends, factors, and the regional and competitive dynamics that will influence the market during the forecast period. Mushrooms are fruits of some kinds of fungus. They have millions of spores and are fleshy to touch. They grow aboveground and while some are edible, others can be toxic or poisonous.

The global mushroom market is set to surge at a CAGR of 6.41% till 2026, with worldwide mushroom consumption slated to reach 20.84 million tons (MT) during the forecast period. Rising vegan population, especially in the developed countries, is expected to be the key driver of the global Mushroom Market growth in the forecast period.

According to the Vegan Society, veganism in the UK alone has increased by 350% since 2010. Reports released by the Canadian Government reveals that veganism has been gaining traction in the country since 2017. These changing dietary preferences can be understood in the context of unhealthy lifestyles including faulty food habits, increasing pollution levels, and erratic climate changes.

Innovations and Mergers and Acquisitions to Intensify Competition

Key players in the global Mushroom Market are adopting different strategies to gain a competitive edge in the market. One of the preferred strategies is increasing R&D activities to develop and launch new products. For example, Monaghan Mushrooms launched their Vitamin D Mushrooms line in August 2016 that provides daily bodily requirement of Vitamin D in a single serving. Another move favored by market players is the acquisition of other companies. For example, Canada-based Highline Mushrooms acquired Prairie Mushrooms in March 2018 to strengthen their position in the region. List of best companies operating in the global mushroom market include;

•  Monaghan Mushrooms •  Agro Dutch Industries Ltd. •  Ecolink Baltic •  Weikfield Foods Pvt. Ltd. •  Highline Mushrooms •  Banken Champignons B.V. •  California Mushroom Farms Inc. •  Monterey Mushrooms, Inc. •  Bonduelle

Growing Environmental Concerns and Multiple Health Benefits of Mushrooms to Fuel the Market

A research study undertaken by the University of Oxford found that a global switch to plant-based diets can bring down greenhouse gas emissions by 67%, saving almost 8 million lives by 2050 in the process. More importantly, vegetarian diets can save up to $1.5 trillion annually in terms of healthcare costs. Mushrooms are forming an important part of the vegetarian diet owing to their high nutritional properties, which will grease the wheels of the global Mushroom Market revenue till 2026.

Mushrooms are a rich source of a variety of nutrients and have multiple long term health benefits. For example, the City of Hope Medical Research Center found that mushrooms can help fight breast and prostrate cancer cells, in both animals and humans. The Mushroom Council states that mushrooms contain large amount of antioxidants, especially selenium, that boost the immune system and prevent occurrence of chronic diseases in the body. Furthermore, mushrooms have low levels of sodium and fat, making them the ideal food as recommended by the 2015-2020 Dietary Guidelines for Americans. Rising inclusion of mushrooms in daily diets, therefore, will expand the global Mushroom Market size in the near future.

Increasing Production and Consumption of Mushrooms to Favor the Market in Asia-Pacific

With overall mushroom consumption at 10.25 MT in 2018, Asia-Pacific is expected to be the leading region in the global mushroom industry. Being the largest mushroom producer in the world, China is slated to dominate the Mushroom Market share in Asia-Pacific. Lastly, advancements in mushroom cultivation in Japan and increasing imports in India will further bolster market growth in the region. In North America, growth is anticipated to be steady owing to presence of major companies and production of button mushrooms in the US. Europe is also projected to hold a sizeable portion of the global Mushroom Market share as demand for mushrooms for medicinal purposes is rising among European Union member countries, spurring production of the fungus as a result.

Browse Summary of  Research Report: https://www.fortunebusinessinsights.com/industry-reports/mushroom-market-100197

[upshotre]

NIHORT trains 60 unemployed youths, women on ginger, mushroom value addition

No fewer than 60 unemployed youths and women are participating in a three day training workshop on ginger and mushroom value addition in Abuja.   The workshop is organised by the Federal Ministry of Agriculture and Rural Development in collaboration with the National Horticultural Research Institute (NIHORT).     Speaking at the opening ceremony of the workshop, Chairman, NIHORT Governing Board, Retired Maj. Gen. Garba Mohammed, said many Nigerians had enjoyed dividends of democracy through several capacity building programmes implemented by the Federal Government.     Mohammed noted that the ongoing training was one of many capacity building programmes being implemented by the current administration for employment generation and economic empowerment of Nigerians.     He commended President Muhammadu Buhari for his determination in ensuring that the unemployed in the country were engaged, particularly through agriculture.   “Capacity building is one of the avenues that are being used to tackle the issues of unemployment, food insecurity and poverty, plaguing our dear nation.     “It is important to note that the electoral victory of President Muhammadu Buhari for another four years has given us hope of continuing to move to the next level for the salvation of our country.”     He called on the participants to pay attention to all that would be taught during the workshop to apply the knowledge gained into productive use.     The Executive Director and Chief Executive Officer of NIHORT, Dr Abayomi Olaniyan, said Nigeria’s ginger varieties were acclaimed to be of superior quality and outstanding flavour and preferred in the international market.     He said that Nigeria was the third largest exporter of ginger in the world after China and India.     According to him, ginger is a cash crop that serves as important source of raw material for several products like ginger drink and it is one of the most rewarding crops grown in all parts of the country.     “Ginger can be processed into wide variety of products such as ginger powder, oil oleoresin and other products.     “There are lots of opportunities in the ginger value chain from planting to processing, exporting, logistics, extraction and a whole lot of activities.     “The market for ginger, especially the overseas market like in Asia and Europe is large and it is expanding and sustainable because of its numerous uses. “Ginger based products have a wide range of applications in many industries like food processing, pharmaceutical, soft drinks, meat canning, confectionery, tobacco processing, soap making and so on,” he said. On mushroom, Olaniyan said it was one of the important food items that played significant role in human health and nutrition. He stressed that it was one of the best options in conversion of agro wastes into quality protein. The executive director said “under adequate management, it is possible to generate billions of dollars yearly from production and export from these crops.” He said that improved production techniques and value addition of ginger and mushroom must be taken seriously to attract sustainable levels of investment as well as contribute to the Economic Recovery and Growth Plan (ERGP) of government. He assured participants of the institute’s readiness to render assistance when necessary, particularly in areas of knowledge sharing.     One of the participants, Sangotayo Olajumoke said she had interest in learning more about ginger to build her capacity to generate income from sales of ginger products.     Olajumoke expressed optimism, saying that the training would give her the requisite knowledge to start up a small scale business.     Another participant, Emmanuel Didia said he was hopeful that the knowledge acquired from the workshop would give him a source of livelihood. “After the training, I would like to start up my own business not just to empower myself but others as well,” Didia.   Ginger is a flowery plant in the “Zingiberaceae’’ family, widely used as spice and medicine, while mushrooms are fungi with several edible and non edible species. Read the full article