#lentil exporter

[interversefoods]

www.interversefoods.com

[rmm-1f]

[ap-pulses]

AP Pulses - Pulses Wholesaler in India

AP Pulses is a prominent name in the Indian pulse and grain industry, offering a wide range of high-quality pulses, lentils, and related food products. Founded with the vision of providing nutritious and authentic ingredients to Indian households, AP Pulses has become synonymous with quality and reliability in the market. The company's commitment to delivering fresh and unadulterated products has made it a trusted choice for consumers across India. AP Pulses plays a significant role in the country's food supply chain, ensuring that essential staples reach homes and businesses alike.

When Was AP Pulses Founded?

AP Pulses was established in 2007, marking the beginning of a journey dedicated to excellence in the pulse industry. Founded by Mr. Sanjay Saraf, the company started as a small family-owned business with a clear focus on quality and customer satisfaction. Over the years, AP Pulses has experienced steady growth, expanding its product range and distribution network. The company's evolution from a local supplier to a recognized brand is a testament to its unwavering commitment to providing top-notch products and building lasting relationships with customers and partners alike.

What Products Does AP Pulses Offer?

AP Pulses boasts an extensive product lineup that caters to diverse culinary needs. Their core offerings include a variety of pulses such as Channa Dal, Kabali Chana, Arhar, Moong (in various forms like Dhuli, Sabut, and Chilka), Urad, and Masoor. The company also provides different types of beans including Rajma (both Chitra and Lal varieties) and Lobhiya. In addition to pulses, AP Pulses has expanded its range to include other essential ingredients like Poha, Besan, Maida, Suji, and Daliya. This comprehensive product range ensures that AP Pulses can meet the demands of traditional Indian cuisine as well as modern dietary preferences.

How Does AP Pulses Ensure Quality?

Quality assurance is at the heart of AP Pulses' operations. The company implements stringent quality control measures throughout its supply chain, starting from the selection of raw materials to the final packaging of products. AP Pulses works closely with farmers and suppliers to source the best quality grains and pulses. Each batch undergoes thorough inspection and cleaning processes to remove any impurities. The company also employs modern storage techniques to maintain the freshness and nutritional value of its products. This unwavering focus on quality has helped AP Pulses build a reputation for delivering consistently superior products to its customers.

Where Can You Find AP Pulses Products?

AP Pulses products are widely available across various distribution channels in India. The company's primary distribution center is located at Khashra No. 689, Godown No. 9, Siraspur. From here, products are dispatched to numerous retail outlets, supermarkets, and local grocery stores. For those who prefer online shopping, AP Pulses has embraced e-commerce platforms to reach a broader customer base. While specific online marketplaces aren't mentioned, it's likely that AP Pulses products can be found on major Indian e-commerce websites. Customers can also reach out directly to the company through their provided contact information for bulk orders or specific product inquiries.

What Do Customers Say About AP Pulses?

Customer feedback plays a crucial role in AP Pulses' continuous improvement efforts. While specific reviews aren't available, the company's longevity and growth in the competitive Indian market suggest a positive customer reception. Many customers appreciate the consistency in quality and the wide range of products offered by AP Pulses. The company's commitment to maintaining traditional flavors while ensuring hygiene and purity has resonated well with consumers. AP Pulses actively seeks customer feedback through various channels, including their customer service email (applussuggestions@gmail.com), demonstrating their dedication to addressing concerns and enhancing customer satisfaction.

How Does AP Pulses Price Its Products?

AP Pulses strives to maintain a competitive pricing strategy that offers value for money to its customers. While specific pricing details aren't provided, the company's approach likely involves balancing quality with affordability. AP Pulses understands the essential nature of its products in Indian households and aims to make them accessible to a wide range of consumers. The company may offer different packaging sizes to cater to various budget needs. By maintaining efficient operations and strong relationships with suppliers, AP Pulses works to keep its prices competitive while ensuring the high quality of its products.

Where Does AP Pulses Stand In The Indian Market?

In the bustling Indian pulse and grain market, AP Pulses wholesaler has carved out a significant position for itself. The company's commitment to quality, wide product range, and customer-centric approach have contributed to its strong market presence. While exact market share figures aren't available, AP Pulses' continued growth since its founding in 2007 indicates a positive trajectory. The company competes with both local and national brands, differentiating itself through consistent quality and a diverse product portfolio. AP Pulses' ability to adapt to changing consumer preferences while maintaining its core values has helped it maintain its standing in the competitive Indian market.

What Are AP Pulses' Future Plans?

Looking ahead, AP Pulses is likely focused on further expanding its market presence and product offerings. While specific future plans aren't disclosed, the company may be exploring new product lines to meet evolving consumer needs, such as ready-to-cook pulse-based products or organic variants. AP Pulses might also be investing in technology to enhance its production processes and supply chain efficiency. Expanding its online presence and exploring new distribution channels could be part of the company's strategy to reach more customers across India. As a family-owned business, AP Pulses is expected to continue its tradition of quality while embracing innovation to stay relevant in the dynamic Indian food industry.

FAQ’s

Is AP Pulses A Genuine Company?

Yes, AP Pulses is a genuine company established in 2007, specializing in pulses, lentils, and related food products.

Where Is AP Pulses Located?

AP Pulses is located at Khashra No. 689, Godown No. 9, Siraspur.

What Are The Most Popular AP Pulses Products?

While specific popularity data isn't available, products like Channa Dal, Rajma, and various Moong Dal varieties are likely among their popular offerings.

How Can I Contact AP Pulses Customer Service?

You can contact AP Pulses via email at applussuggestions@gmail.com or by phone at 9958550132 or 9999550132.

Are AP Pulses Products Available Online?

While specific online platforms aren't mentioned, it's likely that AP Pulses products are available on major Indian e-commerce websites.

What Sets AP Pulses Apart From Other Pulse Brands?

AP Pulses distinguishes itself through its wide range of products, commitment to quality, and long-standing presence in the Indian market since 2007.

[milletonagro]

Green lentils Exporters in Indonesia | Milleton agro

Milleton agro is top Green lentils Exporters in Indonesia. Our green lentils are a nutritious and versatile addition to any pantry. Packed with protein, fiber, and essential vitamins and minerals, these lentils are perfect for soups, salads, and side dishes. With a delicious earthy flavor and firm texture, they are easy to cook and can be used in a variety of recipes. Stock up on our high-quality green lentils today and elevate your meals with this healthy and delicious ingredient.

[zenitheclipse]

Best Import Export Company "ZENITH ECLIPSE"

ZENITH ECLIPSE

Zenith Eclipse "As a trusted international company in different industries, Zenith Eclipse has become the most trustworthy and reliable due to its product quality and logistic supply. We import and export thousands of metric tons of products worldwide."

zenitheclipse.com

We are dedicated to fostering sustainable growth and creating value for our customers, shareholders, employees, and the communities where we operate. In all our endeavors, safety, environmental sustainability, and community welfare remain our top priorities. We are committed to attracting and developing a workforce that embodies leadership and excellence in every facet.

Our products are

GRAINS

Wheat

Barley

Oats

Millet

MEALS (ANIMAL FEEDS)

Sunflower Meal

Flaxseed Meal

Rapeseeds Meal

Soya Meal

LENTILS

Green Lentils

Red Lentils

Chickpeas

Whole Yellow Peas

SEEDS

Flaxseeds

Rapeseeds

Sunflower Seeds

Coriander Seeds

PRODUCTIONS

Flour

Sunflower Oil

Flaxseeds Oil

Rapeseed Oil

PETROCHEMICAL PRODUCTS

Ethylene

Propylene

Polyethylene

0 notes

[eximparadise]

Chickpeas are one of the world’s most popular legumes. They are also very versatile; they can be used as a protein source in salads or soups, added to curries, or even served as a side dish. Chickpeas are also known as garbanzo beans. We export chickpeas from Africa to the rest of the world. 

[najia-cooks]

[ID: A purplish-grey stew topped with olive oil and garnished with piles of pomegranate seeds. Plates of green peppers, bitter olives, olive oil, taboon bread, green onions, radishes, and za'tar surround the dish. The second image is a close-up of the same stew. End ID]

رمانية / Rummāniyya (Palestinian pomegranate stew)

Rummaniyya (رُمَّانِيَّة; also transliterated "rumaniyya," "rummaniya," and "rummaniyeh") is a Palestinian stew or dip made from lentils, eggplant, and pomegranate seeds, flavored with nutty red tahina and a zesty, spicy دُقَّة (dugga) of dill seeds, garlic, and peppers. A طشة (ṭsha), or tempering, of olive oil and onion or garlic is sometimes added.

"Rummaniyya," roughly "pomegranate-y," comes from رُمَّان‎ ("rummān") "pomegranate," plus the abstract noun suffix ـِيَّة ("iyya"); the dish is also known as حبّة رُمَّانَة ("ḥabbat rommāna"), or "pomegranate seeds." It is a seasonal dish that is made at the end of summer and the beginning of fall, when pomegranates are still green, unripe, and sour.

This stew is considered to be one of the most iconic, historic, and beloved of Palestinian dishes by people from Gaza, Yaffa, and Al-Ludd. Pomegranates—their seeds, their juice, and a thick syrup made from reducing the juice down—are integral to Palestinian cuisine and heritage, and images of them abound on ceramics and textiles. Pomegranates and their juice are sold from street carts and cafes in the West Bank and Gaza.

Today, tens of thousands of tons of pomegranates are grown and harvested by Israeli farmers on stolen Palestinian farmland; about half of the crop is exported, mainly to Europe. Meanwhile, Palestinians have a far easier time gaining permits to work on Israeli-owned farms than getting permission from the military to work land that is ostensibly theirs. These restrictions apply within several kilometers of Israel's claimed borders with Gaza and the West Bank, some of the most fertile land in the area; Palestinian farmers working in this zone risk being injured or killed by military fire.

Israel further restricts Palestinians' ability to work their farms and export crops by imposing tariffs, unexpectedly closing borders, shutting down and contaminating water supplies, spraying Palestinian crops with pesticides, bulldozing crops (including eggplant) when they are ready to be harvested, and bombing Palestinian farmland and generators. Though Palestinian goods have local markets, the sale of Palestinian crops to Israel was forbidden from 2007 to 2014 (when Israel accepted shipments of goods including tomato and eggplant).

Gazans have resisted these methods by disregarding orders to avoid the arable land near Israel's claimed borders, continuing to forage native plants, growing new spices and herbs for export, planting hydroponic rooftop gardens, crushing chalk and dried eggplants to produce calcium for plants, using fish excrement as fertilizer, creating water purification systems, and growing plants in saltwater. Resisting Israeli targeting of Palestinian food self-sufficiency has been necessary for practical and economic reasons, but also symbolizes the endurance of Palestinian culture, history, and identity.

Support Palestinian resistance by calling Elbit System's (Israel's primary weapons manufacturer) landlord; donating to Palestine Action's bail fund; and buying an e-Sim for distribution in Gaza.

Serves 6-8.

Ingredients:

For the stew:

1 medium eggplant (370g)

1 cup brown lentils (عدس اسود)

600g pomegranate seeds (to make 3 cups juice)

3 Tbsp all-purpose flour

1/4 cup red tahina

1/2 cup olive oil

Salt, to taste

Citric acid (ملح الليمون / حامِض ليمون) (optional)

Red tahina may be approximated with home cooking tools with the above-linked recipe; you may also toast white tahina in a skillet with a little olive oil, stirring often, until it becomes deeply golden brown.

For the دُقَّة (dugga / crushed condiment):

2 tsp cumin seeds, or ground cumin

1 1/2 Tbsp dill seeds ("locust eye" بذور الشبت / عين جرادة)

5 cloves garlic

1 green sweet pepper (فلفل بارد اخضر)

2 dried red chilis (فلفل شطة احمر)

People use red and green sweet and chili peppers in whatever combination they have on hand for this recipe; e.g. red and green chilis, just green chilis, just red chilis, or just green sweet peppers. Green sweet peppers and red chilis are the most common combination.

For the طشة (Tsha / tempering) (optional):

Olive oil

1 Tbsp minced garlic

Instructions:

1. Rinse and pick over lentils. In a large pot, simmer lentils, covered, in enough water to cover for about 8 minutes, or until half-tender.

2. Meanwhile, make the dugga by combining all ingredients in a mortar and pestle or food processor, and grinding until a coarse mixture forms.

Dugga and components.

3. Cube eggplant. A medium-sized eggplant may be cut in half lengthwise (through the root), each half cut into thirds lengthwise, then cubed widthwise.

Cubed eggplant, red tahina, and pomegranate seeds.

4. Add eggplant to simmering water (there is no need to stir).

5. While the eggplant cooks, blend pomegranate seeds in a blender very thoroughly. Strain to remove any gritty residue. Whisk flour into pomegranate juice.

Pomegranate juice being strained.

6. Taste your pomegranate juice. If it is not sour, add a pinch of citric acid or a splash of lemon juice and stir.

7. Add dagga to the pot with the lentils and eggplant and stir. Continue to simmer until the eggplant is very tender and falling apart.

8. Add pomegranate juice, tahina, and olive oil to the pot, and simmer for another 5 minutes, or until stew is very thick and homogenous.

Bright pink pomegranate juice in stockpot.

9. (Optional) In a small skillet, heat a little olive oil on medium. Fry minced garlic, stirring constantly, until golden brown. Add into the pot and stir.

10. (Optional) Mash the stew with the bowl of a ladle or a bean masher to produce a more homogenous texture.

Serve rummaniyya hot or cold in individual serving bowls. It may be served as an appetizer, or as a main dish alongside flatbread, olives, and fresh vegetables such as radishes, green peppers, green onions, carrots, and romaine lettuce. It may be eaten with a spoon, or by using كماج (kmāj), a flatbread with an internal pocket, to scoop up each bite.

[exhausted-archivist]

All Lore from the Dragon Age: Official Cookbook: Taste of Thedas

This is going to be a long post with all the lore from the cookbook collected in one post. This is only going to be counting the lore in the "blurbs" so to speak as the actual recipes themselves, which are not meant to be set in-world.

Additionally, it should be noted that I am unable to say one way or the other if the props used in the photos or the etching art shown on some recipes are to be taken as reflecting the canon the cookbook narrator is in. For the sake of completeness, I have included the less conclusive elements.

Shoving everything below the cut for length as well as to help people avoid spoilers. Think I got everything... There is a lot in this book honestly.

Cookbook Lore

World State

Cassandra is Divine.

The Hero of Ferelden is a Cousland Warden.

The Warden gave Leliana Schmooples.

Hawke is a non-mage, as Varric knows Bethany.

Hawke is diplomatic in personality.

Bull's Chargers, Krem, and Bull are all alive.

Cullen stayed off lyrium.

Celene is empress; Briala and Gaspard are still alive.

Alistair is king.

Varric is viscount.

Uncertain aspects of the world state:

The suggested lore based on the art, props used in photos, and vague wording in blurbs. These are not for certain this is the canon.

Briala is described as a spymaster and lover, implying she was possibly reunited with Celene.

Celene, Briala, and Gaspard are possibly working together in the truce. But the wording is vague it could simply be Celene ruling alone while Briala and Gaspard live.

Cole was encouraged to be more human and is traveling with Maryden Halewell.

Cullen got his mabari.

Josephine was romanced by the Inquisitor.

Morrigan has Keiran.

The Hero of Ferelden romanced King Alistair.

Food Lore

Lentils and onions are common ingredients to find in pantries across Thedas.

Ferelden has reliable access to tomatoes that allows them to use them regularly in their food.

Fereldans are known for their love of soups, stews, pickled eggs, and turnips that it is regularly joked about and seen as a stereotype. Devon regularly comments on the known expectations.

Turnip and Mutton Pie is a classic Fereldan dish served in taverns across the nation.

Nevarra food culture holds that food is suppose to be a feast for the eyes and mouth. Leading to their plating to be dazzling and seen as works of art.

The Jade Ham, is a smoked Anderfels ham with a particular glaze made from wildflowers and turns the ham as hard as jade.

The Anderfels are hostile and often considered inhospitible in certain areas. But despite the harsh environment, pigs farm well there and as a result are much larger than elsewhere in Thedas.

There are custard connoisseurs across Thedas.

Lichen ale is toxic, though most dwarves are able to handle it. However, non-dwarves can only tolerate a few sips of the drink.

Isabela has a drinking game based on how many enemies you have, it has killed at least one person.

The Rivaini tea blend is said to have healing properties such as helping alleviate headaches.

Dwarves underground raise giant spiders like people on the surface raise cattle and goats.

Orzammar has a contest where one is crowned as Orzammar's Best Sauce, the competition is so fierce people get underhanded in their attempts to acquire recipes. This has led to eateries, and in general people of Orzammar, to guard their recipes from others.

Orzammar also farms various mushrooms for eating.

Rice is commonly found in Antiva and Rivain, however it is not a large export for Antiva so it is a rare grain for folks in Ferelden. Due to it not being exported, rice is a cheap food item in Antiva and is very common in the more mundane foods of commoners.

Wyvern, like phoenix, can become deadly poisonous if eaten when they aren't prepared properly.

A jam maker lives in Orzammar, importing individual ingredients so they can make the jam themselves and hopefully sell it cheaper than imported jam.

Fauna

Mentioned through out the cookbook, not necessarily as ingredients themselves but sources for other food items.

Ayesleigh gulabi goat - Rivain

Cattle

Cave Beetles - Underground

Chicken

Crab

Cuttlefish

Dracolisk

Giant

Giant Spider

Goat

Gurgut

Halla

Lamprey

Lurker

Mackerel

Mussel

Nug

Pig

Prawn

Quillback

Sheep

Shrimp

Snail

Turkey

Wyvern

Additional Lore

The golden nug statues do exist in Thedas, Devon mentions seeing one in Haven and hearing rumors of there being more.

Fereldans who worked for the Inquisition would leave Commander Cullen pickled eggs on his desk while he was going through the worst of his lyrium withdrawal symptoms.

Spring time is gurgut mating season, and travelers are advised to keep their distance.

Starkhaven is oval in shape, shaped by rings of tall, grey stone walls, is filled with lavish estates, fountains, and sits on the Minanter River.

Makes reference to the ambient events of where Cole dumped a bushel of turnips onto a fire.

Food: Dishes, Ingredients, and More

Foods/Dishes

These are mentioned, referenced, and/or introduced in the cookbook description of the food, these aren't including the ingredients or foods mentioned in the recipes.

If the item is marked with **, it means there are multiple cultures with the same dish but the cookbook is offering specifically that as the reference point.

Apple Grenade - Antiva

Bark Bread - suggested alternative to black lichen

Biscuit

Biscuit, sweets

Black Lichen Bread - Orzammar

Blancmange - a white pudding dish from Orlais

Blood Orange Salad - Nevarra

Boiled Turnip

Bun

Bun, sweet - a pastry served as dessert

Cabbage Soup - Ferelden

Cacio e Pepe

Cherry Sauce

Cherry Cupcakes - Tevinter

Chocolate Cake

Chocolate Cream

Cinnamon Rolls

Couscous Salad - Rivain

Crab Cakes - Kirkwall

Croissant - Orlais

Crow Feed - Antiva

Custard

Dark Bread

Eggs à la Val Foret - Orlais

Fish Chowder - Antiva

Fish Wraps/Fish Pockets - Seheron

Flat Bread - Nevarra

Fluffy Mackerel Pudding - Ferelden

Forest Fruit Cobbler - Dalish

Found Cake - Ferelden

Fried Crab Legs - a substitute version of fried young giant spiders

Fried Young Giant Spiders - Orzammar

Gnocchi - Antiva

Goat Custard - Rivain **

Grilled Poussin - Chasind

Gurgut Roast with Lowlander Spices and Mushroom Sauce - Avvar

Hearth Cakes - Dalish

Hearty Scones - Ferelden

Honey Carrots - Orlais **

Jade Ham - More suited for a weapon, stated to not be suited for eating.

Lamprey Cake - not made of real lamprey, just a cake modeled after it.

Lentil Soup - City Elf **

Llomerryn Red - Rivain

Mashed Turnip

Merrill's Blood Soup - Dalish

Mushroom Sauce

Nettle Soup - origins unclear

Nug Bacon and Egg Pie - Ferelden

Paella - Antiva

Pastry Pockets - recipe originates with the Grey Wardens, cookbook provides the Orlesian Grey Warden variation **

Peasant Bread - Orlais

Pickled Eggs - Ferelden

Pickled Lamprey - Free Marches

Poached Egg

Poison Stings - Chocolate-coated orange peels from Tevinter

Potato and Leek Soup - Ferelden

Pumpkin Bread - Tevinter

Red Grape Compote

Rice Pudding - Tevinter

Roasted Fig

Roasted Cave Beetles - Orzammar

Roasted Prawns - a substitute prawns for cave beetles

Roasted Turnip

Roll, pastry

Snail and Watercress Salad - Avvar

Sour Cherries in Cream - Orlais

Spiced Jerky - Dalish

Steamed Turnip

Stir-fried Turnip

Strawberry and Rhubarb Cobbler - Ferelden

Stuffed Cabbage - Ferelden

Stuffed Deep Mushrooms - Orzammar

Stuffed Vine Leaves - Tevinter

Sweet and Sour Cabbage Soup - Ferelden

Toasted Almonds

Traviso Energy Balls - Antiva

Tzatziki - Tevinter

Turnip and Mutton Pie - Ferelden

Unidentified Meat - a common tavern food in Tevinter

Yogurt Dip - Nevarra

Drinks

Chasind Sack Mead

Chasind Wildwine

The Emerald Valley

The Golden Nug

The Hissing Drake

Hot Chocolate

Lichen Ale

Pomegranate Juice

Rivaini Tea Blend

West Hill Brandy

White Seleney wine

Ingredients

These are only listed in the lore entries and not the actual recipes themselves as whether or not they are canon is questionable as the recipes recommend store bought items as well as ingredients that have unique Thedosian counterpart names.

Almond

Antivan Pasta

Apple

Apricot

Bacon

Bacon, Nug

Bark

Barley

Beef

Beetroot

Bell Pepper, red

Bitter Greens - this is a class of salad greens known for their bitter flavor.

Black Lichen - Underground

Blood Orange - Nevarra

Butter

Butter, Halla

Cabbage

Cave Beetles

Celery

Cinammon

Cheese

Cherry

Cherry, black

Cherry, sweet

Chicken

Chickpea - Rivain

Chocolate

Cocoa Powder

Corn, yellow

Corn, checkered

Couscous - Rivain

Crab

Cranberry

Currant

Deep Mushroom, various varieties

Dracolisk - The narrator suggests it being a potential meat in a recipe in Tevinter.

Dried Fruit

Eggs

Fig

Flour, semolina - Rivain

Giant - Suggested that Tevinter might serve giant

Giant Spiders - Underground

Goat

Grape, red

Grape Leaves/Vine Leaves

Grease

Guimauves - Orlesian

Gurgut - Avvar

Heavy Cream

Honey

Jasmine

Mackerel

Mango

Mint

Mussel

Mutton

Lamb

Lamprey

Leek

Lemon

Lemon Juice

Lemon Verbena

Lentil

Lichen

Licorice Root

Lurker - Avvar

Oat

Oil

Onion

Oregano

Pastry Dough

Peanut

Peanut Butter

Peppers, Hot

Peppermint

Plum

Pork

Potato

Prawn - said to have the same texture and flavor as cave beetles.

Puff Pastry - Orlais

Pumpkin

Quillback

Raisin

Raspberry

Rhubarb

Rice - Antiva and Rivain

Salt

Semolina Flour - Rivain

Shrimp

Snail - Avvar

Spinach

Strawberry

Sugar

Tomato

Turkey

Turnip

Watercress - Avvar

Wheat

Whipped Cream

White Chocolate

Wildflowers

Wyvern - Avvar, Orlais

Charts and Stats

Because I love a good visual rep of data, I collected some stats of the types of food, how many recipes are from where, and the amount of time a character was mentioned.

Types of Food

I did percentages for the course of food as well as the portion of options that are vegetarian, vegan, dairy-free, meat based, and alcoholic.

Food Types Stats

These charts show the ingredient percentage in the actual recipes and not the lore blurbs themselves. This is out of 72 recipes with the amount they were used in (-) after their percentage.

Left Hand Chart

Alcohol: 14.6% (27)

Dairy-free: 15.7% (29)

Egg-free: 25.4% (47)

Meat based: 16.2% (30)

Nuts: 3.1% (6)

Shellfish: 2.6% (5)

Vegan: 4.2% (8)

Vegetarian: 20.4% (39)

Top Right Chart

Alcohol: 37.5% (27)

Alcohol-free: 62.5% (45)

Bottom Right Chart

Beef: 11.4% (4)

Chicken: 17.1% (6)

Fish: 17.1% (6)

Lamb: 5.7% (2)

Pork: 28.6% (10)

Shellfish: 14.3% (5)

Turkey: 5.7% (2)

Percentage of Recipe Origins

Anderfels: 1.4%

Antiva: 11%

Avvar: 6.8%

Chasind: 2.7%

City Elves: 2.7%

Dalish: 6.8%

Ferelden: 15.1%

Free Marches: 5.5% Kirkwall: 2.7% Starkhaven: 2.7%

Grey Wardens: 1.4%

Nevarra: 2.7%

Orlais: 13.7%

Orzammar: 9.6%

Rivain: 4.1%

Seheron: 1.4%

Tevinter: 9.6%

Character Mentions

I organized the chart by game and the characters in alphabetical order.

DAO Alistair: 2 Dog: 2 Hero of Ferelden (Cousland): 6 Leliana: 1 Loghain: 1 Morrigan: 1 Sten: 1 Zevran Arainai: 2

DA2 Anders: 2 Bethany: 1 Fenris: 3 Hawke: 1 Isabela: 1 Merrill: 2 Sebastian Vael: 1 Varric: 3

DAI Briala: 1 Bull's Chargers: 2 Cassandra: 2 Celene Valmont: 1 Cole: 2 Cullen: 3 Dorian: 2 Friends of Red Jenny: 1 Gaspard: 1 Josephine: 3 Krem: 2 Sera: 1 Solas: 4 The Iron Bull: 4 Vivienne: 2

Food Courses

I thought it would be interesting to see how the recipe groups totaled out in how much of the book they made.

Drinks: 12.5%

Baked Goods: 13.9%

Sweets: 11.1%

Sides: 5.6%

Starters and Refreshments: 12.5%

Travel Food: 13.9%

Soup and Stew: 11.1%

Main Course: 19.4%

Wanna support this blog? You can check out my ko-fi.

[dailyanarchistposts]

People

Hunger Has Natural Causes, Right?

Despite the fact that the world produces 1.5 times as much food as is needed to feed the human population, starvation and famine are endemic to modern capitalism. 900 million people die from starvation each year, but there is no global shortage of land to grow food. The UN estimates that there is enough land to feed a world population of 14 billion people. But what is it being used for? As in the ‘developed’ North, large landowners control the vast majority of land. In 83 countries, 3% of farmers control 79% of farmland, much of it left unused in order to maintain profits. Big Food made over $7bn profit from the South in 1990, and probably far more through transfer payments. It uses its economic power to force down the prices of rice, coffee, sugar, cocoa and cotton. Average prices in 1989 were 20% down on those of 1980. This led to an increase in foreign debt for Southern countries, with consequent increased economic hardship for the poor majority (higher taxes, inflation, etc.). Brazil has an area of farmland the size of India left uncultivated while 20 million rural poor are landless; the richest 1% owns 15 times as much land as the poorest 56% of Brazilian farmers. In Guatemala, 2% of landowners own 66% of the land. In the Philippines agribusiness producing sugar, cotton and pineapples for export has pushed 12 million peasants into the lowland forests.

Drought in Africa is part of a millennia-long cycle that human societies adapted to. It is cash crop exploitation, the market economy and taxation that produce starvation, not drought. During the 1970s, when famines first began to be reported regularly, ships that brought relief supplies to the port of Dakar left carrying peanuts, cotton, vegetables, and meat. In Bangladesh, often cited as the model for the Malthusian argument, 90% of the land is worked by sharecroppers and labourers. Many starved after the 1974 floods, while hoarders held on to four million tons of rice. In the mid-80’s severe famines occurred in the Sahel countries of Burkina Faso, Mali, Niger, Senegal and Chad yet during the same period record harvests of cotton were exported to the industrial centres of the world.

Cash crops go to feed the global supermarket, yielding higher profits for international capital and accelerating global industrialisation. Mexican soil and labour supplies almost 70% of the US market for much winter and early spring vegetables. The result is that agriculture for local consumption is squeezed out and the prices of staple foods rise. Up to 50% of total meat production in Central America is exported, mainly to North America. The “Green Revolution” of the 1970s and 1980s, that the ruling class said would feed the hungry, has in fact only supplied the global supermarket. The same will certainly be true of the ‘wonder crops’ of the GM revolution. The corporate claims that GM and industrial food production in general will ‘feed the world’ are straightforward lies. The maize/soya/ animal product system they are pushing so heavily is not a rational way to produce food — an acre of cereal is estimated to produce 5 times as much protein as one devoted to meat production, an acre of legumes (beans, peas, lentils) 10 times as much and an acre of leafy vegetables 15 times as much.

[sharpened--edges]

To see past the purely numerical calculations of the impending troubles of ‘overpopulation’ and through to the sociocultural realities they hide rather than reveal, we need first to note that the places where the ‘population bomb’ is expected to explode are in most cases the parts of the planet where the population is currently the least dense. Africa, for instance, has 55 inhabitants per square mile, while there are on average 261 people per square mile living in the whole of Europe, even when the steppes and the permafrosts of Russia are included, 857 per square mile living in Japan, 1,100 in the Netherlands, 1,604 in Taiwan and 14,218 in Hong Kong. As recently pointed out by the deputy chief editor of Forbes magazine, if the whole population of China and India moved to continental USA, the resulting population density wouldn’t exceed that of England, Holland or Belgium. And yet few people consider Holland an ‘overpopulated’ country, while no end of alarms are heard about the overpopulation of Africa or of the whole of Asia apart from the few ‘Pacific Tigers’.

To explain the paradox, the analysts of population trends point out that there is little connection between density of settlement and the phenomenon of overpopulation: the degree of overpopulation ought to be measured in reference to the number of people to be sustained by the resources a given country owns and the capacity of the local environment to sustain human life. But, as Paul and Ann Ehrlich point out, the Netherlands can support its record-breaking density of population precisely because so many other lands cannot . . . In 1984–6, for instance, Holland imported about 4 million tons of cereals, 130,000 tons of oils and 480,000 tons of peas, beans and lentils, all valued relatively cheaply on the global commodity exchanges, which enabled it to produce commodities for export itself, like milk or edible meat, which attracted notoriously high prices. Rich nations can afford a high density of population because they are ‘high entropy’ centres, drawing resources, most notably the sources of energy, from the rest of the world, and returning in exchange the polluting, often toxic waste of industrial processing that uses up, annihilates and destroys a large part of the worldwide supplies of energy.

Zygmunt Bauman, Wasted Lives: Modernity and Its Outcasts (Polity, 2004), pp. 42–3.

[gawayne]

Did you know that Canada is the world's leading producer and exporter of lentils? Saskatchewan produces 95% of Canada's lentils!!

Lentils are the best, and as you are the token Canadian I know of, you get my thanks for the lentils <3

wow! thank u for ur service in removing the lentils, as they taste like dust and I dont want them <3

[yashidiary]

What do the locals eat in Sri Lanka?

In Sri Lanka, food is a reflection of the island’s rich cultural history, and the locals’ daily diet is a vibrant blend of flavors shaped by the extensive use of Ceylon spices. Whether at home or in a restaurant, meals are often centered around rice, which is usually accompanied by a variety of curries, sambols, and chutneys. These dishes are infused with spices like cinnamon, black pepper, cardamom, and cloves, giving them their unique taste. One of the most famous and traditional dishes among locals is rice and curry. This staple meal includes a serving of steamed rice with an assortment of veggie, meat, or fish curries, all of which are seasoned with a unique blend of Ceylon spices. The rich flavors of these curries come from the mix of spices and coconut milk, which gives the dishes a creamy texture. Spices such as black pepper and cloves are used in many curries to provide heat, while cinnamon adds a mild sweetness. Dhal curry (lentil curry) is another favorite among Sri Lankans, often eaten with rice or bread. This simple yet flavorful food is made by cooking lentils with turmeric, chili, cumin, and coconut milk, resulting in a mild, comforting curry. For added flavor, some forms include a tempering of onions, mustard seeds, and Ceylon black pepper. Pol sambol, a fiery coconut relish made from grated coconut, chili, lime, and Ceylon black pepper, is a regular accompaniment to many local meals. It adds a spicy kick to rice, roti, and hoppers, enhancing the general flavor profile of the meal. Locals also enjoy hoppers (appa), a type of soured rice flour pancake, often served for breakfast or dinner. The crisp, lacy edges of the hopper mixed with a spicy sambol or curry make for a satisfying meal. Hoppers, along with string hoppers (steamed rice noodle pancakes), are usually eaten with coconut milk gravy and a variety of curries that highlight the use of Ceylon spices. Street food is another important part of local cooking. Dishes like kottu roti—shredded flatbread stir-fried with veggies, eggs, or meat and spiced with chili and black pepper—are extremely popular. Fish ambul thiyal, a sour and hot fish curry made with goraka (a tamarind-like fruit) and an array of spices, is also a favorite among locals. The influence of Ceylon spices is obvious in every meal, from everyday dishes to special occasion feasts. As the global demand for these spices grows, exporting spices from Sri Lanka has become an important part of the country’s economy. Spice export companies in Sri Lanka ensure that these high-quality spices reach foreign markets, allowing people around the world to enjoy the unique flavors of Sri Lankan cuisine. One of the most trusted brands in the business is Freelan Matara, known for delivering premium Ceylon spices. Freelan Matara collaborates with local farmers to find the finest spices, ensuring that their products keep the freshness and flavor that have made Sri Lankan cuisine famous. Whether you're cooking at home or exploring the local food scene, Freelan Matara guarantees an authentic taste of Sri Lanka's spice history.

[tnedibleoils]

A Festival of Devotion, Modaks and Diyas

As the day arrives, it’s time to welcome the god of wisdom and fun, Lord Ganesh, into our home. Known for his deep love for family and his fondness for modaks, he is known as the remover of obstacles and harbinger of new beginnings. Ganesh Chaturthi is a spectacular that brings families, friends, and communities together. From mouth-watering scrumptiousness to a glittering, sparkling atmosphere, it is joyous.

Let’s bring Ganesh home!

Bringing the almighty of new beginnings is a heartfelt celebration known as Sthapna. It begins with carefully preparing a thali. Adorned with flowers, incense sticks, kumkum, sandalwood paste, and most importantly, diya and oil from the manufacturer of lamp oil. Each of these elements symbolises different aspects of devotion and creates an impeccable ambience of reverence and celebration. This plays an important role in the Sthapna. Preparing the aarthi thali is an art that can be aesthetically prepared. 

As the Sthapna is complete, the next festival delight is food. Festival means food. Ganesh Chaturthi is known for its delectables, symbolising devotion and love. Yes, the main star of the festival is Modaks. Made of coconut, lentils, and jaggery fillings steamed or fried in oil from some of the best sunflower oil manufacturers in India, it is considered Ganesha’s favourite. Apart from these puran poli, sweet flatbread or even savouries are made. The festive is now a joyous celebration with Sthapna, Aarthi, and a delectable feast. This Ganesh Chaturthi, let the atmosphere be filled with the divine presence of Lord Ganesha, with family and friends, and the aroma of the delicacies; let the heartfelt prayers be as memorable as Ganesh Chaturthi. 

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is the leading manufacturer of lamp oil and exporter of lamp oil, which produces premium-quality oil for cooking and lamps. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oils that are affordable as well as light in texture. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose Sundew or Jayaa Jyothi from Tamil Naadu Edible Oil. 

[naveenkumar241]

Top Food Grains Exporter, Trader and Wholesaler in India.

As one of the world's top food grains exporter, trader and wholesaler in India companies play a crucial role in supplying high-quality grains to global markets. These grains, which include rice, wheat, maize, and pulses, are essential staples in diets around the world.

Leading the Export Market India’s position as a top food grains exporter is a result of its vast agricultural resources and the expertise of its farmers. The country’s favorable climate, fertile soils, and advanced farming techniques contribute to the production of a wide variety of grains that meet international quality standards. Indian exporters ensure that these grains reach international markets in their freshest and most nutritious state, catering to the demands of consumers worldwide.

Wide Range of Food Grains Indian food grains wholesalers offer a wide range of grains to meet the diverse needs of their customers. Some of the most commonly exported grains include:

Rice: India is one of the largest exporters of rice, including Basmati and non-Basmati varieties, known for their aroma, flavor, and long grain. Wheat: Indian wheat is prized for its high protein content and is used in baking and other food products. Maize: Also known as corn, maize from India is used for food products, animal feed, and industrial applications. Pulses: Lentils, chickpeas, and other pulses are exported in large quantities due to their high nutritional value. Commitment to Quality As a trusted food grains exporter Indian companies are committed to maintaining the highest quality standards. This commitment is reflected in the rigorous testing and quality control processes that grains undergo before they are exported. These processes ensure that the grains are free from contaminants, meet international safety standards, and retain their nutritional value.

Sustainable Practices Indian food grains exporters are increasingly adopting sustainable agricultural practices to minimize environmental impact. This includes the use of organic farming methods, efficient water management, and crop rotation techniques. By promoting sustainability, Indian exporters not only protect the environment but also enhance the long-term viability of their agricultural industry.

Efficient Supply Chain The efficiency of India’s supply chain is another factor that makes the country a leading food grains wholesaler. From harvesting to storage, transportation, and delivery, every step of the supply chain is carefully managed to ensure that grains reach their destination in perfect condition. Indian companies utilize state-of-the-art infrastructure, including modern warehouses and transportation networks, to handle large volumes of grain with ease.

Global Reach Indian food grains exporters have established strong relationships with buyers across the globe. Countries in Asia, the Middle East, Africa, and Europe are among the top importers of Indian food grains. This global reach is supported by India’s strategic location, which provides easy access to major shipping routes and international markets.

Customer-Centric Approach Indian food grains traders prioritize the needs of their customers by offering flexible solutions and personalized services. Whether it’s bulk orders for large buyers or smaller quantities for niche markets, Indian companies are equipped to meet varying demands with professionalism and efficiency. Their customer-centric approach ensures that clients receive the best possible service and products.

Conclusion India’s position as a top food grains exporter, trader, and wholesaler is built on a foundation of quality, sustainability, and efficiency. Indian companies continue to play a vital role in feeding the world by supplying high-quality grains that meet the nutritional needs of millions. With their commitment to excellence and customer satisfaction, Indian food grains exporters are poised to maintain their leadership in the global market.

FAQs

Q1: What types of food grains does India export? A1: India exports a wide variety of food grains, including rice, wheat, maize, and pulses like lentils and chickpeas.

Q2: How does India ensure the quality of its exported grains? A2: Indian exporters follow rigorous quality control processes, including testing for contaminants and ensuring compliance with international safety standards.

Q3: Are Indian food grains exporters adopting sustainable practices? A3: Yes, many Indian exporters are adopting sustainable agricultural practices, such as organic farming and efficient water management, to protect the environment.

Q4: Which countries are the main importers of Indian food grains? A4: Indian food grains are exported to countries across Asia, the Middle East, Africa, and Europe.

Q5: How can I contact an Indian food grains exporter? A5: You can reach out to Indian food grains exporters through their websites, trade portals, or industry contacts to inquire about their products and services.

[kbmfoods]

Rich History of Indian Spices

For centuries, India has been synonymous with vibrant flavours and aromatic spices. From the bustling spice markets of Kerala to the meticulously crafted spice blends used in every household, Indian spices have not only shaped the country’s cuisine but also influenced global palates.  However, the story behind these flavour profiles goes far beyond mere ingredients. It’s a captivating tale of history, trade, and culinary innovation, a story we, at KBM foods, we are passionate about sharing.

A Journey Through Time

The allure of Indian spices stretches back millennia. As early as 3000 BC, the Indus Valley civilization cultivated and exported spices like pepper and cardamom. These spices weren’t just prized for their taste, but also for their perceived medicinal properties. Over the centuries, India became a central hub in the spice trade, with a network of land and maritime routes connecting it to distant corners of the world. European explorers, captivated by the promise of these exotic treasures, embarked on voyages of discovery, forever altering the global spice trade landscape.

A Symphony of Flavours

India boasts an incredible diversity of spices, each with its own unique story and flavour profile. These spices add complexity and depth to any dish, creating a symphony of taste on the palate.  Here’s a glimpse into some of the most iconic spices of India:

Black Pepper: Often referred to as the “King of Spices,” black pepper has been a mainstay in Indian cuisine for centuries. It adds a pungent kick and depth of flavour to everything from curries to dals.

Cumin: Earthy and slightly bitter, cumin is a key element in tadka, a hot oil infusion technique that adds a burst of flavour to many Indian dishes.

Turmeric: Revered for its medicinal properties as well as its vibrant colour, turmeric adds a warm, earthy flavour to curries and lentil dishes.

Coriander (Dhania): No Indian kitchen is complete without coriander. Its fresh, citrusy aroma and slightly nutty flavour add a unique depth to countless dishes. Look for KBM Coriander Powder, sourced from farms known for their high-quality coriander seeds, to bring an authentic touch to your cooking.

Red Chili Powder: The vibrant red hue and fiery kick of red chilli powder are essential elements in Indian cuisine. KBM Red Chili Powder, made from carefully selected, sun-dried red chilies, allows you to adjust the spice level of your dishes to your preference, while imparting a rich flavour.

KBM Masala

At KBM, we are dedicated to sharing the magic of Indian spices with the world. We source our ingredients from the finest farms across India, ensuring that you receive the freshest and most flavorful spices in every pack. Our Kitchen King Masala, a symphony of these aromatic treasures, is your secret weapon in the kitchen, unlocking a world of authentic Indian flavours.

The next time you reach for your KBM Masala, remember that you’re not just adding flavour to your dish, you’re connecting with a rich legacy of trade, tradition, and culinary artistry. Explore the world of Indian spices with KBM foods, your partner in creating delicious and authentic Indian cuisine.

Source : https://www.kbmfoods.com/rich-history-of-indian-spices/