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[qualitexglobal]

The Secret to Fresh and Crisp Mung Bean Sprouts

Mung bean sprouts are a staple in many cuisines around the world, known for their fresh, crisp texture and numerous health benefits. They are a versatile ingredient that can enhance salads, stir-fries, soups, and even sandwiches. Despite their simplicity, achieving the perfect, fresh, and crisp mung bean sprouts requires some knowledge and careful attention to detail. In this article, we'll uncover the secrets to growing and maintaining the freshest mung bean sprouts, ensuring they remain a delicious and nutritious addition to your meals.

The Benefits of Mung Bean Sprouts

Before diving into the secrets of growing mung bean sprouts, it's essential to understand why they are so valued in the culinary and health worlds. Mung bean sprouts are:

Nutrient-Dense: Packed with vitamins A, C, and K, along with essential minerals like iron, magnesium, and calcium.

Low in Calories: An excellent addition to any diet, providing essential nutrients without adding excessive calories.

High in Fiber: Aid in digestion and promote a feeling of fullness.

Rich in Antioxidants: Help combat oxidative stress and support overall health.

Growing Fresh and Crisp Mung Bean Sprouts at Home

Step 1: Selecting Quality Mung Beans

The first step to ensuring fresh and crisp sprouts is starting with high-quality mung beans. Look for organic, non-GMO mung beans from a reputable supplier. Quality seeds are more likely to germinate evenly and produce robust sprouts.

Step 2: Preparing the Mung Beans

Rinse: Thoroughly rinse the mung beans under cool water to remove any debris or dust.

Soak: Place the mung beans in a large bowl and cover them with water. Allow them to soak for 8-12 hours or overnight. This step is crucial as it kickstarts the germination process.

Step 3: Draining and Rinsing

After soaking, drain the mung beans and rinse them well. Transfer the beans to a sprouting jar or a simple glass jar covered with a mesh or cloth secured with a rubber band. Ensure the container allows for good drainage and airflow.

Step 4: Sprouting Process

Initial Drain: After the initial rinse, drain the beans completely. Leaving excess water can lead to mold growth.

Rinsing Cycle: Rinse and drain the beans at least twice a day. This keeps them hydrated and clean, promoting healthy sprout growth.

Environment: Keep the sprouting jar in a dark, cool place. Direct sunlight can cause the sprouts to turn green and bitter.

Step 5: Harvesting the Sprouts

Within 4-6 days, you should have fresh, crisp mung bean sprouts. Harvest them once they reach the desired length, usually around 1-2 inches. Rinse the sprouts one final time and allow them to drain completely.

Step 6: Storing the Sprouts

To maintain their freshness and crispness, store the mung bean sprouts in an airtight container in the refrigerator. They can stay fresh for up to a week, but it's best to consume them within a few days for optimal taste and texture.

Tips for Perfect Mung Bean Sprouts

Consistent Rinsing: Regular rinsing is crucial to prevent the growth of mold and bacteria. Make sure to rinse the sprouts at least twice a day.

Proper Drainage: After each rinse, ensure the sprouts are well-drained to avoid sogginess and spoilage.

Ideal Environment: Sprouts thrive in a cool, dark environment. Avoid exposure to direct sunlight to maintain their crisp texture and prevent bitterness.

Monitor Growth: Keep an eye on the sprouts as they grow. Harvest them once they reach the desired length to ensure they remain tender and fresh.

Incorporating Mung Bean Sprouts into Your Diet

Mung bean sprouts are incredibly versatile and can be used in various dishes:

Salads: Add a handful of fresh sprouts to salads for extra crunch and nutrition.

Stir-Fries: Toss them into stir-fries at the last minute to maintain their crisp texture.

Soups: Use mung bean sprouts as a topping for soups and stews for added freshness.

Sandwiches: Layer sprouts in sandwiches and wraps for a healthy, crunchy element.

Conclusion

Growing fresh and crisp mung bean sprouts at home is a rewarding process that can significantly enhance your culinary creations. By following these simple steps and tips, you can enjoy the numerous health benefits and delightful crunch of mung bean sprouts. Embrace the journey from seed to sprout and savor the freshness that these tiny powerhouses bring to your diet. With Qualitex Global's high-quality mung beans, you'll be well on your way to mastering the art of sprouting.

[davidmarkweb125]

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National Hot Sauce Day

Tingle your tastebuds with this spicy condiment, sample sauces from all over the world or challenge your friends to try the hotter varieties.

Are you more of a Tabasco person, or are the spicy chili peppers of Southeast Asia the ones that get your mouth watering? Should hotness be combined with salty flavors or rather sweet ones? Whatever you believe and whatever your preferences, if you are one of those people who feels that “spicy” is never quite spicy enough, National Hot Sauce Day is the perfect day for you!

History of National Hot Sauce Day

Humans started using chili peppers and other such spices thousands of years ago, with many historians believing that chili peppers were one of the earliest plants harvested by humans. Back in this era, historians believe the recipe was a simple mixture of peppers and water mixed into a liquid or thick paste.

In South and Central America, there is evidence of chili peppers being used for cooking as early as 6,000 years ago, but they did not reach Europe until the 16th century when Portuguese and Spanish explorers began sending all sorts of unusual foods from the New World back home.

The first hot sauce to be available in a bottle appeared in shops in the state of Massachusetts in the year 1807, and then suddenly, hot sauce was everywhere and being added to everything. Tabasco sauce is one of the earliest brands to have come into existence that still exists today, being bottled and sold for the first time in 1868.

Today’s recipes contain a wide variety of peppers, and many food enthusiasts argue passionately about which pepper makes the best sauce. Some of the most commonly used peppers are jalapeños, reapers, Thai chilies, cayenne peppers, serranos, and ghost peppers. The hottest pepper in the world is often considered to be the Carolina Reaper, with a Scoville rating of 2,000,000 (the average jalapeno pepper ranking at only 3,500 Scoville Heat Units)!

National Hot Sauce Day Timeline

1492

Explorers to the New World experience chiles

It is believed that Christopher Columbus may be one of the first explorers from Europe to taste chiles. He names them “peppers” because of their spicy flavor that is similar to the black peppercorns he was looking for.

1807

Hot Sauce first appears in America

In the north eastern state of Massachusetts, newspaper advertisements show that hot sauce appears on the market around this time and is sold as “cayenne sauce”.

1868

Tabasco Pepper Sauce is first created

Edmund McIlhenny feels that the diet of southerners in the US is a bit bland, so he plants a crop of commercial peppers and creates his classic Tabasco pepper hot sauce.

1964

Buffalo Wings are invented

One of the quintessential carriers for spicy, peppery sauce, Buffalo Wings take shape in Buffalo, New York when a restaurant owner makes a late night snack for her son and his friends. The restaurant owner’s son and the hot sauce supplier later go on the road together, promoting the use of hot sauce on fried chicken wings.

1980

Sriracha Sauce hits the market

A refugee from Vietnam, David Tran, starts a company in California and names his hot sauce after a city in Thailand: Sri Racha. The sauce contains not only chili peppers but also other ingredients such as garlic and sugar. The hot sauce becomes almost an instant hit.

An Important Distinction

While a real hot sauce lover will know the answer to this question immediately, you may not. Is hot sauce and sriracha the same thing? Many recipes use them interchangeably, but to be a spicy food fan, it is important to know the difference!

Hot sauce and sriracha, while being used in the same way, are usually not considered to be the same thing. The most noticeable difference between the two is the texture, with the hot sauce being more of a liquid and sriracha being a thicker paste. However, there are more subtle differences that separate the two.

According to most chefs, the flavor profiles are distinct from each other, with sriracha containing additions of sugars and garlic, while also being less spicy in many ways. However, even with its differences, many still agree that you can enjoy sriracha in the same ways.

How to Celebrate National Hot Sauce Day

Tongue-burning food-lovers unite! National Hot Sauce Day is the perfect excuse to enjoy the feeling of fire in your mouth all day long. The best way to celebrate this smoking hot holiday is to get together with like-minded people who aren’t afraid of a little spice. Spend the afternoon sampling different hot sauces from all over the world.

According to a survey in 2014, the world’s ten best hot sauces are:

10. Valentina Salsa Picante: This sweet and sour hot sauce has a citrusy tang to it. Made in Mexico, this sauce is sure to add a kick to your meal.

9. Texas Pete: This sauce was made by accident at a little family-run restaurant in 1929 and is a bit weaker than most Louisiana-style sauces. Most commonly seen in American restaurants alongside Tabasco, Texas Pete is a staple.

8. Tabasco: This is a classic, there’s no doubt about it. It contains more vinegar than other hot sauces tend to, adding a punchy kick full of flavor for any meal.

7. Tapatio: This hot sauce is also a bit sweet, with a distinct garlicky flavor. Tapatio is often enjoyed in Bloody Mary drinks as well.

6. Louisiana Hot Sauce Original: This is Louisiana’s number one hot sauce, and we all know those Cajuns know a thing or two about spice.

5. Huy Fong Chili Garlic: Long story short, this stuff is thick, hot, garlicky, and delicious.

4. Frank’s Red Hot: This is the main ingredient in buffalo wing sauce. ‘Nuff said.

3. Crystal: People from Louisiana (yes, Louisiana again) swear by this stuff.

2. Cholula: This delightfully hot Mexican sauce is made from pequin peppers that are 7 times hotter than jalapenos.

1. Huy Fong Sriracha: It’s no wonder the fame of this sauce reaches far and wide. It’s spicy, salty, and seems to go well with almost everything. This is definitely a favorite the world over.

For the avid hot sauce lover in your life, consider a gift they’ll never forget, a hot sauce sampler gift. These contain a variety of themed or regular hot sauce bottles from around the world. For the most daring of taste testers, grab a few friends, and try out the Hot Sauce Pain Challenge: a set that ranges in levels from mild to severe heat. For those who are craftier, consider buying a hot sauce-making kit, a perfect family or friend activity that results in a delicious and spicy outcome.

So, what are you waiting for? Get a few friends together, buy lots of milk to wash these sauces down, and let the sampling begin! And if you’re feeling guilty about doing this to your poor stomach: don’t. Spicy foods fight bacteria and can help speed up your metabolism, so if you only do this every now and then, think of it as doing your body a favor.

Source

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NUT MILK CITY LIMITS

This should have been my Boston blog. And I will write one, someday soon. 

But limited as we are to four walls, dodging pavement cyclists and the kindness of delivery folk, let’s settle for a tale of lockdown invention. 

That said, my story does start in Boston - or rather, leaving it. It was the real start of The Weird, around early-mid March, when I still took the tube into work and was looking forward to a visit to the hairdresser (lockdown was announced the day before my appointment in case you were wondering. So there will be no selfies here).  We managed to head off to the US the day that Trump banned the rest of Europe from flying and I won’t lie, we felt lucky. I sat next to a Canadian student on the flight who explained, as she coughed, that she had traded her study trip around  Europe for a £2,000 ticket-chance of getting home. 

We got to our faintly Psycho- throwback hotel that night, where we seemed to be the only guests. And for three days we toured the (mostly shut)  sites of Boston with the streets all but empty. 

At one stage, as we strolled past a CVS store, two young women emerged, insanely juggling 4x16 pack toilet roll bags. How we laughed. The way those pesky kids laugh as the Scooby-ghoul looms behind them. On the Sunday, any holiday vibe had been replaced with low level anxiety, counting down the hours to our flight leaving the US on time and as planned.

And since we landed back in London, that’s been it. Travel now means taking the car for a weekly local drive to keep the battery ticking over, and let’s not dwell on the cancelled trip to Vietnam. The Supermarket Sweep race as you grab random packs off shelves before the personal space invader twats sneak up behind you  is now replaced by the delivery time lotto of Amazon Fresh. Got a formula for that, Dale Winton? 

But there have been new things to smile about: neighbourhoods coming together every Thursday evening to Clap for Carers; the bravery of NHS workers and a whole army of people I hope we’ll never take for granted again; friends and family checking in on each other much more than ever usual. And the travel buzz achieved by changing our backgrounds on Zoom. Don’t knock it,  the endorphin kick is real. 

And dare I say there have been pleasures too: delicious meat, fish and vegetables delivered from local suppliers, and weekends full of invention possibilities. “ Are we all fucking bakers now??” Twitter ranted in week 2 of lockdown  as flour and eggs became the New Disappeared. Cashew milk, the one nut milk I enjoy, became similarly scarce for a short while, but I discovered the eye-wateringly expensive delights of Milkadamia until sanity returned. 

Faced with the random nature of vegetable boxes, half used packs of speciality flours otherwise doomed to outlive their sell by date and the excitement of what you can achieve with a carton of buttermilk and bicarb of soda - life in the kitchen is nothing short of a blast right now. Just like wartime? We have no rationing and plenty of Chipotle paste so, er, no. 

Breaking my veg box virginity has been liberating. There are the highs of high-sheen aubergines and those creamy new potatoes of the season, and the occasional low of celery on three consecutive weeks. But the thrill of anticipation when we open the door to a new box is palpable. And finding specialist suppliers for everything from sumac to burrata has made me realise that up until the pandemic I’d been shopping all wrong and wasting far too much money. With the simple elimination of impulse purchase I have hit my notional monthly food budget for the first time ever. 

So here are a bunch of recipes for what I consider my best lockdown experiments. Stock up on your store cupboard essentials and you can use whatever basics are available that week. And by store cupboard essentials I mean: Olive and coconut oils, smoked paprika, cumin, turmeric, chilli flakes, soy sauce, baking powder and bicarbonate of soda (you don’t need yeast for soda bread or flat breads). And whatever flour you can find, you’ll be able to do something with it. 

Bolli-cauli biryani with camargue rice

Forget boiling cauliflower ever again. Chop florets, toss them in spice and oil and roast to crispy, caramelised deliciousness every time. Serves 2-3. 

Ingredients

1 medium cauliflower, cut into florets, then cut each floret in half to create bite size pieces

The cauliflower leaves, pulled from the fibrous stalks

2 medium red onions, quartered

1-2 large red chillies, split from top to bottom but kept intact

2 tsp. Sumac

2 tsp ground cumin

1 tsp kosher salt

Generous grind of black pepper

1 tsp chilli flakes

3 tbsp. Olive oil

300g camargue red rice (1 small mug)

25g salted butter

Plan yoghurt to serve

How to make:

Heat the oven to 190C. 

In a large bowl, toss the cauliflower, cauliflower leaves, chillies and onion (and any other chunky vegetable you hav in the fridge eg.squash, aubergine or courgettes) with the spices and olive oil. Spread out onto a large roasting pan and pop into the oven for 40-45 mins, turning everything half way through. The edges of the vegetables will caramelise and the leaves will crisp up. 

Meanwhile, heat the butter in a saucepan until it bubbles then add the rice and toss until you get a toasty aroma. If you used a small cup, then now add a small cup and an extra quarter cup (or if you measured 300g then add 400ml water) and a generous pinch of salt. Bring to the boil, stirring once and then simmer on a medium heat until the water is all but absorbed (about 15-20  mins). At this point, cover with a lid, turn the heat to low and cook for a further 10-15 mins. Turn off the heat and leave covered for a further 10 minutes before fluffing the rice up. 

When the bolli-cauli is ready, remove from the oven and serve over a generous scoop of the toasty, chewy buttery camargue rice. Add a dollop of yoghurt on the side and some mango chutney to serve. And treat yourself to some poppadoms for the crunch factor. 

Beer and Buttermilk Soda Bread

My favourite bread of the lockdown - and no yeast required.  Based on a Paul Hollywood recipe, mine replaces stout with any old beer or lager you may have  in the fridge, and a range of ‘bin end flours: Wholemeal, basic brown, spelt and strong white. 

Ingredients: 

500g wholemeal flour (or a mix of any brown or grain flours you have)

250g strong white flour

280ml buttermilk

300ml bottle of beer or lager

2 tsp salt

2 Tbsp. bicarbonate of soda

How to make:

Mix the flours, bicarbonate of soda and salt in a large bowl. 

Make a well in the centre and add the buttermilk and beer. 

Mix until everything comes together then knead gently until you have a cohesive ball. 

Pop into a 2lb loaf tin and press slightly into the corners.

Leave to rest for 30 mins. 

Heat the oven to 210C. Bake the loaf for 10 minutes, then turn the oven down to 180C and bake for a further 25-30 minutes. Cool in the tin for 10 minutes then turn out onto a wire rack. The base should sound hollow when you tap it. 

Cool then slice and slather with butter. This bread is also excellent toasted. 

Spinach,  Ricotta and Feta  Pie

The superstar look of this pie as it emerges from the oven belies a super-easy method. If you can’t get hold of ricotta, just use cream cheese. Serves 4. 

Ingredients

7 sheets filo pastry

2 garlic cloves, chopped finely

1 medium onion, finely chopped

250g spinach

1 large egg

1 tsp. Grated nutmeg

250g ricotta, mascarpone or cream cheese. 

125g feta cheese, crumbled

Handful of fresh oregano leaves, chopped finely. 

100ml olive oil. 

1 tsp. Nigella seeds

How to make:

Heat the oven to 200C. 

Heat 1 tbsp. Olive oil in a frying pan then saute the onion and garlic on a low heat until soft. Add the spinach and cook gently until wilted - about 5 minutes. Turn into a sieve or colander and squeeze out as much liquid as you can. Season with salt and freshly ground black pepper and put to one side. 

Beat the egg with the ricotta and nutmeg then season. Crumble in the feta, then add the spinach and onion mixture. 

Brush a 22cm loose bottomed cake tin with olive oil and lay a sheet of filo pastry along the bottom and the sides. Brush again with oil, then add a second sheet at an angle to the first. Keep brushing each sheet with oil, then adding the next layers at an angle until you have used six sheets and they are lining the tin in a flower petal formation. 

Tip the spinach and cheese mix into the tin then fold each ‘petal’ of filo on top to form a lid to the tart. Brush with more oil then scrunch up the seventh sheet of filo, perch it on top of the pie and brush with the remaining oil. Scatter over the nigella seeds. 

Pop into the oven for 25-30 minutes (watch the top so it doesn’t turn from golden to burnt). 

Remove from the oven, cool slightly, before releasing the sides of the tin and transferring the pie to a plate to serve. 

Carrot cake muffins with mandarin frosting

Not really the season for carrot-eating, but grated three carrots into this cake mix and you have a winner. And the frosting is a great way to use up mandarins. Makes 6 Large muffins. 

Ingredients

1.5 cups plain flour

1.5 tsp. Bicarb of soda

¾ cup demarara sugar

½ tsp. salt

½ tsp. Cinnamon

1 cup cashew nut milk

2 eggs, beaten

½ cup sunflower oil

1 tsp. Vanilla Extract

3 carrots, shredded

50g pecan nuts, roughly chopped. 

For the frosting: 

Juice of 1 mandarin

1.5 cups icing sugar

How to make

Heat the oven to 180C. 

In a large mixing bowl, combine the flour, bicarb. Of soda, sugar, cinnamon and salt. Add the eggs, oil, vanilla and cashew nut milk and mix again until a smooth batter. Fold in the carrots and the pecans. 

In a muffin tin with 6 cases (or double the recipe and use 12). Fill each paper cup with the muffin batter until ¾ full then pop into the oven and bake for 20-25 minutes, until they are fully risen. 

Remove from the oven and cool in the tin before removing each muffin and placing on a cooling rack to cool completely. 

When the muffins are cool, mix the mandarin juice with the icing sugar until you have a smooth and sluggish paste. Ice each muffin and serve. 

[kagriculture]

Top 5 must-know Vietnam black pepper suppliers

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For further information, please visit our website: https://k-agriculture.com/top-5-must-know-vietnam-black-pepper-suppliers/

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Marriott Manila Holds The Philippine Sustainability Month 2019

Sustainability is the key word when it comes to protecting Mother Earth and our natural resources. We should not wait for the time when our wasteful actions have depleted the Earth’s resources, a burden our children will have to shoulder in the future. This is why Marriott Manila continues to spearhead its sustainability programs with the launch of a new activity in partnership with some of the top hotels, restaurants, suppliers, and leaders in the industry.

The opening of The Philippine Sustainability Month 2019 was held last August 27, 2019 at the Marriott Grand Ballroom in Resorts World Manila. Similar to its previous program called The Philippines Sustainable Seafood Week, this a month-long series of events that is more encompassing as it not just tackles the dwindling seafood catch all around the world, it also promotes other sustainable projects that will help the keep the Earth alive and healthy.

Marriott Manila invited members of the media to join the launch of the Philippine Sustainable Month 2019. I was happy to see Ms. Hope Velasco (right), Marketing Communications Manager for Sheraton Manila who also used to be part of Marriott Manila. I also enjoyed the cocktails with Ms. Tina Villa and her husband who are my usual dining companions here at Marriott.

The Philippine Sustainability Movement has curated a month-long series of events organized by Pristine Solutions and Services Inc., and Peterson and Control Union with topics focusing on Global and Philippine sustainable supply chains highlighting sustainable seafood, organic and integrated farming, seaweed products, food waste reduction, plastic reducing solutions, sustainable tourism, energy and water management, GHG monitoring and carbon footprint among others. Leading the launch was Chef Meik Brammer (right), Executive Chef of Marriott Manila who had made the five-star hotel one of the best premium dining spots in the country. 

Aside from using sustainable seafood practices and sources for the hotel’s dining establishments, Marriott Manila has also replaced its single-use plastic water bottles inside the guest rooms with refillable glass bottles. This has resulted in replacing all of these plastic trash which usually ends up in our oceans.

The top hotels, restaurants, and food establishments displayed some of their sustainable dishes and programs during the event. Makati Shangri-La Hotel’s program was called Rooted in Nature and they featured a Butter Lettuce Salad using fresh fruits and vegetables. 

They also offered guests servings of their Tomato Soup and a Ceviche from Aba Pardes. The Fish Acqua Pazza was also a highlight as this simple Italian dish uses poached fish in light broth.

Alaska Prime Seafood was one of the participating suppliers and their shrimps and lobsters were some of the most popular dishes at the event. 

The Maine Style Lobster and Shrimp Roll came with juicy chunks of lobster inside lightly toasted buns, while the Spicy Lobster Shrimp Gambas was a heavenly dish served on top of white rice.

New World Makati proudly presented their fresh Crystal Bay oysters which are brackish-water species that are self-sustaining and do not need additional feeds. They also had some Torched Oysters as well as Oyster Shooters inside small glass bottles.

Ducasse Education in Enderun Colleges brought some of their student chefs to display their wares.

Some of their dishes included the Lightly Cured Salmon with Buckwheat Blinis and Crispy Skin and the Tuna Curry Puff with spiced tamarind sauce.

Hilton Manila is also promoting its mission to cut their environmental footprint in half by 2030. The Mapo Shrimp with Soy Custard was a unique item you can find on their table.

Another was the Sustainable Tuna with mango and avocado puree, balsamic and shallots. They also had the Sustainable Shrimp with mango salsa from Luntian Farms.

The Center for Culinary Arts (CCA) offered their Salmon Mousse on adial crackers garnished with lemon rind, bell peppers, and squid ink tuile.

CCA had several other outstanding dishes like the Breaded Shrimps with Marie Rose Sauce using shrimps from the mangroves of Vietnam. This is placed on top of a home-made malunggay pandesal. The Gambas with Black Pandesal Bites was enhanced using activated charcoal which gives its black color. Lastly, the Shrimp Bisque Cappuccino is a warm broth with the comforting flavors of shrimp.

Sheraton Manila, one of the newest hotels in Resorts World Manila, offered several plant-based items like the Plant-Based Beef Goulash, Plant-Based Chili Con Carne, and Plant-Based Pork Belly. I tried these meat-substitutes for myself and they really do taste like the original dishes.

They also offered the Stevia Keto Cheesecake for a sweet dessert. Sheraton Manila Hotel is also launching their Green Meetings Program to further help the environment. Plastic bottles will also be replaced with water pitchers in guest rooms, while they will be using organic produce from their very own Sheraton Farms.

Some of other delicious seafood dishes I saw were the Thai Scented Prawn with pomelo and coconut salsa; the Cucumber Spaghetti with oyster beignet and caviar; and the Oyster Gelato with citrus caviar and pumpernickles soil.

Discovery Hospitality, composed of the some of my favorite hotels around the country like Discovery Shores Boracay, Discovery Country Suites, and Discovery Primea, featured several interesting items like the Spiced Seared Tuna Tacos with onions, tomatoes, chili and salsa rojo. Their Vegan Ube Cheesecake is made with an almond crust, coconut shavings. They also had a Beyond Burger Sliders with truffle buns, vegan-wasabi mayo, caramelized onions and mushrooms.

I would like to congratulate Michelle Garcia, Cluster Director for Marketing Communications for Marriott Hotel Manila, and the entire Marriott Manila team for a successful launch of The Philippine Sustainability Month 2019. Let’s all do our small part in maintaining the health of our planet, because it’s definitely the only one we’ve got. Visit their website at www.philippinesustainabilitymonth.com to find out more about the other events and schedules lined up for the month.

[qualitexglobal]

Exotic Delights: Exploring the Irresistible Charm of Dried Jackfruit Chips from Qualitex Global

In the realm of tropical fruits, few offerings captivate the senses quite like the jackfruit. With its sweet aroma, luscious texture, and delectable flavor, this exotic fruit has earned its place as a culinary treasure cherished by food enthusiasts around the world. Now, Qualitex Global invites you to experience the irresistible allure of jackfruit in a convenient and delicious form: Dried Jackfruit Chips.

Harvested from the majestic jackfruit tree, native to the lush tropical forests of Southeast Asia, our Dried Jackfruit Chips encapsulate the essence of this beloved fruit in a crispy and portable snack. Handpicked at peak ripeness and meticulously prepared using traditional methods, our chips undergo a careful process to ensure optimal flavor, texture, and nutritional value.

The journey begins with the selection of premium-quality jackfruit, chosen for its vibrant color, succulent flesh, and naturally sweet taste. Each fruit is expertly sliced into thin, uniform slices and gently dehydrated to preserve its inherent goodness. The result is a delightful medley of flavors and textures, with the perfect balance of sweetness and crunch that will tantalize your taste buds with every bite.

One of the most alluring aspects of Dried Jackfruit Chips is their versatility. Whether enjoyed as a standalone snack, sprinkled over salads and yogurt bowls, or incorporated into trail mixes and baked goods, these chips add a burst of tropical flavor and wholesome goodness to any culinary creation. Their light and crispy texture make them ideal for on-the-go snacking, travel, or anytime you crave a healthy and satisfying treat.

Beyond their delicious taste, Dried Jackfruit Chips boast an impressive array of health benefits. Rich in vitamins, minerals, and antioxidants, jackfruit is renowned for its ability to support overall health and wellbeing. It's a good source of vitamin C, potassium, and dietary fiber, which can help boost immunity, regulate blood pressure, and promote digestive health. Additionally, jackfruit contains natural sugars and carbohydrates that provide a quick and sustained energy boost, making it an excellent choice for active individuals and health-conscious snackers.

We take pride in delivering premium-quality dried fruit products that exceed expectations. Our Dried Jackfruit Chips are crafted with care and attention to detail, ensuring that each chip retains the authentic flavor and nutritional benefits of fresh jackfruit. We are committed to sustainable sourcing practices, ethical production methods, and customer satisfaction, making us your trusted partner for premium dried fruit snacks.

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National Hot Sauce Day 

Tingle your tastebuds with this spicy condiment, sample sauces from all over the world or challenge your friends to try the hotter varieties.

Are you more of a Tabasco person, or are the spicy chili peppers of Southeast Asia the ones that get your mouth watering? Should hotness be combined with salty flavors or rather sweet ones? Whatever you believe and whatever your preferences, if you are one of those people who feels that “spicy” is never quite spicy enough, National Hot Sauce Day is the perfect day for you!

History of National Hot Sauce Day

Humans started using chili peppers and other such spices thousands of years ago, with many historians believing that chili peppers were one of the earliest plants harvested by humans. Back in this era, historians believe the recipe was a simple mixture of peppers and water mixed into a liquid or thick paste.

In South and Central America, there is evidence of chili peppers being used for cooking as early as 6,000 years ago, but they did not reach Europe until the 16th century when Portuguese and Spanish explorers began sending all sorts of unusual foods from the New World back home.

The first hot sauce to be available in a bottle appeared in shops in the state of Massachusetts in the year 1807, and then suddenly, hot sauce was everywhere and being added to everything. Tabasco sauce is one of the earliest brands to have come into existence that still exists today, being bottled and sold for the first time in 1868.

Today’s recipes contain a wide variety of peppers, and many food enthusiasts argue passionately about which pepper makes the best sauce. Some of the most commonly used peppers are jalapeños, reapers, Thai chilies, cayenne peppers, serranos, and ghost peppers. The hottest pepper in the world is often considered to be the Carolina Reaper, with a Scoville rating of 2,000,000 (the average jalapeno pepper ranking at only 3,500 Scoville Heat Units)!

National Hot Sauce Day Timeline

1492 Explorers to the New World experience chiles

It is believed that Christopher Columbus may be one of the first explorers from Europe to taste chiles. He names them “peppers” because of their spicy flavor that is similar to the black peppercorns he was looking for.

1807 Hot Sauce first appears in America

In the north eastern state of Massachusetts, newspaper advertisements show that hot sauce appears on the market around this time and is sold as “cayenne sauce”.

1868 Tabasco Pepper Sauce is first created

Edmund McIlhenny feels that the diet of southerners in the US is a bit bland, so he plants a crop of commercial peppers and creates his classic Tabasco pepper hot sauce.

1964 Buffalo Wings are invented

One of the quintessential carriers for spicy, peppery sauce, Buffalo Wings take shape in Buffalo, New York when a restaurant owner makes a late night snack for her son and his friends. The restaurant owner’s son and the hot sauce supplier later go on the road together, promoting the use of hot sauce on fried chicken wings.

1980 Sriracha Sauce hits the market

A refugee from Vietnam, David Tran, starts a company in California and names his hot sauce after a city in Thailand: Sri Racha. The sauce contains not only chili peppers but also other ingredients such as garlic and sugar. The hot sauce becomes almost an instant hit.

An Important Distinction

While a real hot sauce lover will know the answer to this question immediately, you may not. Is hot sauce and sriracha the same thing? Many recipes use them interchangeably, but to be a spicy food fan, it is important to know the difference!

Hot sauce and sriracha, while being used in the same way, are usually not considered to be the same thing. The most noticeable difference between the two is the texture, with the hot sauce being more of a liquid and sriracha being a thicker paste. However, there are more subtle differences that separate the two.

According to most chefs, the flavor profiles are distinct from each other, with sriracha containing additions of sugars and garlic, while also being less spicy in many ways. However, even with its differences, many still agree that you can enjoy sriracha in the same ways.

How to Celebrate National Hot Sauce Day

Tongue-burning food-lovers unite! National Hot Sauce Day is the perfect excuse to enjoy the feeling of fire in your mouth all day long. The best way to celebrate this smoking hot holiday is to get together with like-minded people who aren’t afraid of a little spice. Spend the afternoon sampling different hot sauces from all over the world.

According to a survey in 2014, the world’s ten best hot sauces are:

10. Valentina Salsa Picante: This sweet and sour hot sauce has a citrusy tang to it. Made in Mexico, this sauce is sure to add a kick to your meal.

9. Texas Pete: This sauce was made by accident at a little family-run restaurant in 1929 and is a bit weaker than most Louisiana-style sauces. Most commonly seen in American restaurants alongside Tabasco, Texas Pete is a staple.

8. Tabasco: This is a classic, there’s no doubt about it. It contains more vinegar than other hot sauces tend to, adding a punchy kick full of flavor for any meal.

7. Tapatio: This hot sauce is also a bit sweet, with a distinct garlicky flavor. Tapatio is often enjoyed in Bloody Mary drinks as well.

6. Louisiana Hot Sauce Original: This is Louisiana’s number one hot sauce, and we all know those Cajuns know a thing or two about spice.

5. Huy Fong Chili Garlic: Long story short, this stuff is thick, hot, garlicky, and delicious.

4. Frank’s Red Hot: This is the main ingredient in buffalo wing sauce. ‘Nuff said.

3. Crystal: People from Louisiana (yes, Louisiana again) swear by this stuff.

2. Cholula: This delightfully hot Mexican sauce is made from pequin peppers that are 7 times hotter than jalapenos.

1. Huy Fong Sriracha: It’s no wonder the fame of this sauce reaches far and wide. It’s spicy, salty, and seems to go well with almost everything. This is definitely a favorite the world over.

For the avid hot sauce lover in your life, consider a gift they’ll never forget, a hot sauce sampler gift. These contain a variety of themed or regular hot sauce bottles from around the world. For the most daring of taste testers, grab a few friends, and try out the Hot Sauce Pain Challenge: a set that ranges in levels from mild to severe heat. For those who are craftier, consider buying a hot sauce-making kit, a perfect family or friend activity that results in a delicious and spicy outcome.

So, what are you waiting for? Get a few friends together, buy lots of milk to wash these sauces down, and let the sampling begin! And if you’re feeling guilty about doing this to your poor stomach: don’t. Spicy foods fight bacteria and can help speed up your metabolism, so if you only do this every now and then, think of it as doing your body a favor.

Source

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Where Do Essential Oils Come From?

Essential oils are extracted from a wide range of plants worldwide. Where plants grow depends on factors such as their tolerance to frost and if there’s sufficient rainfall or irrigation. Many oils thrive in Mediterranean areas and in subtropical and tropical climates.

Traditionally, most essential oils were harvested from the wild, and this is still the case for some abundant species such as juniper. However, as aromatherapy grows in popularity, with markets expanding in the US, there is increased pressure on plants grown in the wild, and it can be a struggle to keep up with demand.

To ensure a continuous supply of oils, many plants are specially cultivated, with suppliers creating the soil conditions and irrigation needed to grow crops. So, whether it’s peppermint or lavender oil, we all follow nature and focus on sustainable access to essential oils rather than collecting them from wild plants. That’s what Homasy has been doing.

Now, let’s take a look at the source of essential oils worldwide: five continents: Asia, Oceania, Africa, Americas, Europe.

Asia

Essential oils from Asia are mainly from the south of the continent, where tropical conditions provide ideal growing conditions for spices such as cardamom and nutmeg.

China: Wintergreen, Cinnamon, Litsea cubeba, Tea tree, Camphor

India: Cardamom, Cumin, Patchouli, Sandalwood

Indonesia: Benzoin, Citronella, Galangal, Nutmeg

Iran: Rose

Nepal: Wintergreen

Oman: Frankincense

Philippines: Elemi

Sri Lanka: Black pepper, Cardamom, Cinnamon, Citronella, Ginger, Lime

Thailand: Plai

Turkey: Rose

Vietnam: Cajeput, Litsea cubeba, Star anise

Oceania

Much of Australasia is semiarid, suitable for drought-resistant plants such as tea tree.

Australia: Eucalyptus Globules, Fragonia, Tea tree

New Zealand: Manuka

Africa

The variations in climate across Africa produce a diverse range of plants, from exotic ylang-ylang in the subtropical southeast, to myrtle and cedarwood in the north.

Comoros: Ylang-ylang

Congo: Geranium

Ethiopia: Myrrh

Egypt: Basil, Jasmine

Kenya: Tea tree

Madagascar: Clove, Niaouli, Palmarosa, Ravintsara, Vanilla, Vetiver

Morocco: Cedarwood, Mimosa, Mugwort, Neroli, Myrtle

Réunion: Geranium

Somalia: Frankincense, Myrrh

South Africa: Buchu, Eucalyptus Radiata, Lemongrass

Uganda: Palmarosa

Zimbabwe: Eucalyptus Smithii, Tagetes

Americas

The humid, tropical climate in South America provides fertile growing conditions for citrus fruit, while pine forests grow abundantly in the cooler conditions in Canada.

Canada: Pine

Brazil: Eucalyptus Citriodora, Orange, Rosewood, Tangerine

Paraguay: Petitgrain

Peru: Lemon verbena

West Indies: Allspice, Grapefruit, Peppermint

Europe

Europe is a major source of essential oils. The range of climates means that a variety of plants can be grown, from citrus fruit in the hot and sunny climates of Spain and Italy to more frost-tolerant plants in northern European countries.

Bosnia: Bay laurel, Helichrysum

Bulgaria: Parsley, Rose, Valerian

France: Angelica, Caraway, Carrot, Cedarwood, Clary sage, Cypress, Fenugreek, Juniper, Lavender, Lemon balm, Mullein, Oregano, Pine, Sage, Tarragon, Thyme, Tuberose, Violet

Germany: Chamomile (blue), Hungary Coriander, Dill, Fennel, Roman chamomile, Savory, Yarrow

Italy: Bergamot, Helichrysum, Lemon, Orange

Sweden: Birch

Spain: Cistus, Eucalyptus Globules, Lemon verbena, Marjoram, Rosemary, Sage

United Kingdom: Lavender, Peppermint, Roman chamomile, Yarrow

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