#sesame oil price

[om-international]

Top White Sesame Seeds (सफेद तिल के बीज) Exporter and Supplier in India: Om International 

White sesame seeds, known as "सफेद तिल के बीज" in Hindi, have been a staple in kitchens and traditional medicine for centuries. These tiny, nutrient-packed seeds are known for their rich flavor, high oil content, and numerous health benefits, making them a popular choice for both culinary and industrial uses worldwide. When it comes to sourcing high-quality white sesame seeds from India, Om International stands out as the leading exporter and supplier, renowned for its commitment to quality, reliability, and customer satisfaction. 

Why Choose Om International for White Sesame Seeds? 

Om International has earned a reputation as a trusted exporter and supplier of white sesame seeds by consistently delivering superior products to customers around the globe. What sets Om International apart is its stringent quality control measures that ensure every batch of sesame seeds meets international standards. The seeds are sourced directly from the finest farms in India, where they are cultivated using sustainable farming practices that preserve their natural taste and nutritional value. 

Premium Quality and Rigorous Standards 

At Om International, quality is paramount. Each lot of white sesame seeds is meticulously cleaned, sorted, and tested for purity. The seeds are free from any impurities, chemicals, or additives, retaining their natural flavor and high nutritional content. The company's state-of-the-art processing facilities are equipped with advanced technology to maintain the freshness and quality of the seeds, ensuring they meet the highest global standards for food safety and quality. 

Wide Applications of White Sesame Seeds 

White sesame seeds have versatile uses in various industries. In the food sector, they are widely used in baking, cooking, and as a garnish for dishes worldwide. The seeds are also pressed to extract sesame oil, which is highly valued for its rich flavor and health benefits. Additionally, white sesame seeds are used in the production of tahini, a popular Middle Eastern paste, and are also a key ingredient in many confectioneries and snacks. 

Commitment to Sustainability and Customer Satisfaction 

Om International is not just focused on providing high-quality products; it is also committed to sustainable practices and customer satisfaction. By partnering directly with local farmers, the company supports sustainable agriculture and fair trade practices. Customers can trust that they are receiving a product that is not only superior in quality but also ethically sourced. 

Global Reach and Reliability 

With a vast network of clients across the globe, Om International has established itself as a reliable partner for businesses seeking top-quality white sesame seeds. The company’s efficient logistics and supply chain management ensure timely delivery, making them a preferred choice among importers, wholesalers, and retailers worldwide. 

Conclusion 

For anyone seeking a reliable supplier of premium white sesame seeds (सफेद तिल के बीज), Om International offers unmatched quality, consistency, and customer service. With a proven track record of excellence and a commitment to sustainable practices, Om International remains the leading choice for white sesame seeds exporters and suppliers in India. 

Choose Om International today for your sesame seed needs and experience the difference in quality and service that has made them a global leader in the industry. 

[healthyfly]

The Most Common Cooking Uses Of Sesame Oil

The best sesame oil in West Bengal can be found right here! Discover how it can elevate your culinary creations effortlessly with its most common cooking uses. For more information, please visit our website.

[patankar]

We at Patankar Farm Products always believe in keeping the tradition alive and so we bring to you fresh turmeric powder. We try to provide the hand grinded one so that the benefits of turmeric are preserved at a higher level. Include it in your daily routine and feel the difference.

[najia-cooks]

[ID: A bowl of avocado spread sculpted into a pattern, topped with olive oil and garnished with symmetrical lines of nigella seeds and piles of pomegranate seeds; a pile of pita bread is in the background. End ID]

متبل الأفوكادو / Mutabbal al-'afukadu (Palestinian avocado dip)

Avocados are not native to Palestine. Israeli settlers planted them in Gaza in the 1980s, before being evicted when Israel evacuated all its settlements in Gaza in 2005. The avocados, however, remained, and Gazans continued to cultivate them for their fall and winter harvest. Avocados have been folded into the repertoire of a "new" Palestinian cuisine, as Gazans and other Palestinians have found ways to interpret them.

Palestinians may add local ingredients to dishes traditionally featuring avocado (such as Palestinian guacamole, "جواكامولي فلسطيني" or "غواكامولي فلسطيني"), or use avocado in Palestinian dishes that typically use other vegetables (pickling them, for example, or adding them to salads alongside tomato and cucumber).

Another dish in this latter category is حمص الافوكادو (hummus al-'afukadu)—avocado hummus—in which avocado is smoothly blended with lemon juice, white tahina (طحينة البيضاء, tahina al-bayda'), salt, and olive oil. Yet another is متبّل الأفوكادو (mutabbal al-'afukadu). Mutabbal is a spiced version of بابا غنوج (baba ghannouj)‎: "مُتَبَّل" means "spiced" or "seasoned," from "مُ" "mu-," a participlizing prefix, + "تَبَّلَ" "tabbala‎," "to have spices added to." Here, fresh avocado replaces the roasted eggplant usually used to make this smooth dip; it is mixed with green chili pepper, lemon juice, garlic, white tahina, sumac, and labna (لبنة) or yoghurt. Either of these dishes may be topped with sesame or nigella seeds, pomegranate seeds, fresh dill, or chopped nuts, and eaten with sliced and toasted flatbread.

Avocados' history in Palestine precedes their introduction to Gaza. They were originally planted in 1908 by a French order of monks, but these trees have not survived. It was after the Balfour Declaration of 1917 (in which Britain, having been promised colonial control of Palestine with the dissolution of the Ottoman Empire after World War 1, pledged to establish "a national home for the Jewish people" in Palestine) that avocado agriculture began to take root.

In the 1920s, 30s, and 40s, encouraged by Britain, Jewish Europeans began to immigrate to Palestine in greater numbers and establish agricultural settlements (leaving an estimated 29.4% of peasant farming families without land by 1929). Seeds and seedlings from several varieties of avocado were introduced from California by private companies, research stations, and governmental bodies (including Mikveh Israel, a school which provided settlers with agricultural training). In these years, prices were too high for Palestinian buyers, and quantities were too low for export.

It wasn't until after the beginning of the Nakba (the ethnic cleansing of Palestinians from "Jewish" areas following the UN partition of Palestine in 1947) that avocado plantings became significant. With Palestinians having been violently expelled from most of the area's arable land, settlers were free to plant avocados en masse for export, aided (until 1960) by long-term, low-interest loans from the Israeli government. The 400 acres planted within Israel's claimed borders in 1955 ballooned to 2,000 acres in 1965, then 9,000 by 1975, and over 17,000 by 1997. By 1986, Israel was producing enough avocados to want to renegotiate trade agreements with Europe in light of the increase.

Israeli companies also attained commercial success selling avocados planted on settlements within the West Bank. As of 2014, an estimated 4.5% of Israeli avocado exports were grown in the occupied Jordan Valley alone (though data about crops grown in illegal settlements is of course difficult to obtain). These crops were often tended by Palestinian workers, including children, in inhumane conditions and at starvation wages. Despite a European Union order to specify the origin of such produce as "territories occupied by Israel since 1967," it is often simply marked "Israel." Several grocery stores across Europe, including Carrefour, Lidl, Dunnes Stores, and Aldi, even falsified provenance information on avocados and other fruits in order to circumvent consumer boycotts of goods produced in Israel altogether—claiming, for example, that they were from Morocco or Cyprus.

Meanwhile, while expanding its own production of avocados, Israel was directing, limiting, and destabilizing Palestinian agriculture in an attempt to eliminate competition. In 1982, Israel prohibited the planting of fruit trees without first obtaining permission from military authorities; in practice, this resulted in Palestinians (in Gaza and the West Bank) being entirely barred from planting new mango and avocado trees, even to replace old, unproductive ones.

Conditions worsened in the years following the second intifada. Between September of 2000 and September of 2003, Israeli military forces destroyed wells, pumps, and an estimated 85% of the agricultural land in al-Sayafa, northern Gaza, where farmers had been using irrigation systems and greenhouses to grow fruits including citrus, apricots, and avocados. They barred almost all travel into and out of al-Sayafa: blocking off all roads that lead to the area, building barricades topped with barbed wire, preventing entry within 150 meters of the barricade under threat of gunfire, and opening crossings only at limited times of day and only for specific people, if at all.

A July 2001 prohibition on Palestinian vehicles within al-Sayafa further slashed agricultural production, forcing farmers to rely on donkeys and hand carts to tend their fields and to transport produce across the crossing. If the crossing happened to be closed, or the carts could not transport all the produce in time, fruits and vegetables would sit waiting in the sun until they rotted and could not be sold. The 2007 blockade worsened Gaza's economy still further, strictly limiting imports and prohibiting exports entirely (though later on, there would be exceptions made for small quantities of specific crops).

In the following years, Israel allowed imports of food items into Gaza not exceeding the bare minimum for basic sustenance, based on an estimation of the caloric needs of its inhabitants. Permitted (apples, bananas, persimmons, flour) and banned items for import (avocados, dates, grapes) were ostensibly based on "necessary" versus "luxury" foods, but were in fact directed according to where Israeli farmers could expect the most profit.

Though most of the imports admitted into Gaza continued to come from Israel, Gazan farmers kept pursuing self-sufficiency. In 2011, farmers working on a Hamas-government-led project in the former settlements produced avocados, mangoes, and most of the grapes, onions, and melons that Gazans ate; by 2015, though still forbidden from exporting excess, they were self-sufficient in the production of crops including onions, watermelon, cantaloupe, grapes, almonds, olives, and apples.

Support Palestinian resistance by calling Elbit System’s (Israel’s primary weapons manufacturer) landlord, donating to Palestine Action’s bail fund, and donating to the Bay Area Anti-Repression Committee bail fund.

Ingredients:

2 medium avocados (300g total)

1/4 cup white tahina

2 Tbsp labna (لبنة), or yoghurt (laban, لبن رايب)

1 green chili pepper

2 cloves garlic

2 Tbsp good olive oil

Juice of 1/2 lemon (1 1/2 Tbsp)

1 tsp table salt, or to taste

Pomegranate seeds, slivered almonds, pine nuts, chopped dill, nigella seeds, sesame seeds, sumac, and/or olive oil, to serve

Khubiz al-kmaj (pita bread), to serve

Instructions:

1. In a mortar and pestle, crush garlic, pepper, and a bit of salt into a fine paste.

2. Add avocados and mash to desired texture. Stir in tahina, labna, olive oil, lemon juice, and additional salt.

You can also combine all ingredients in a blender or food processor.

3. Top with a generous drizzle of olive oil. Add toppings, as desired.

4. Cut pita into small rectangles or triangles and separate one half from the other (along where the pocket is). Toast in the oven, or in a large, dry skillet, stirring occasionally, until golden brown. Serve dip alongside toasted pita chips.

[buffetlicious]

We didn’t buy from Bee Cheng Hiang (美珍香) this year, instead sis made use of her NTUC Linkpoints to redeem one piece of White Lotus with Bakkwa Mooncake (肉干白莲月饼) for free. They are selling this single piece of mooncake without egg yolk for a shocking price of $25.50!!! The baked mooncake is filled with velvety smooth white lotus paste, crunchy melon seeds, and delectable bits of Gourmet Bakkwa. Somehow, I still preferred their Bakkwa Mooncake (肉干月饼) which is filled with melon seeds, nuts and bakkwa but no lotus seed paste.

InterContinental Singapore’s Man Fu Yuan (满福苑) unveils four innovative snow skin mooncakes, featuring citrusy and tropical flavours with vibrant hues, alongside a series of low sugar variations of their beloved baked mooncakes. The exclusive Snow Skin Mooncakes: Blossom and Botany (芬芳馥郁) are inspired by the vibrant hues and exquisite flavours of tropical fruits; the innovative creations promise an enchanting experience for the senses; all delicately paired with a chocolate truffle centre. Choose from Mangosteen and Flax Seeds with Pomegranate Chocolate Truffle (红紫山竹亚麻籽伴石榴松露球冰皮月饼), Coconut and Black Sesame Seeds with Passionfruit Chocolate Truffle (雪白椰子黑芝麻伴百香果冰皮月饼), Jackfruit and Quinoa with Lime Chocolate Truffle (青绿 菠萝蜜藜麦伴香柠檬松露球冰皮月饼) or Golden Peach and Pumpkin Seed with Lychee Chocolate Truffle (辉煌黄金桃南瓜籽伴荔枝松露球冰皮月饼).

For those who do not like their mooncakes too sweet, Man Fu Yuan (满福苑) is proud to introduce low sugar variants of their baked mooncakes, retaining the authentic flavours of the beloved classics while offering a more health-conscious option for the festive indulgent. Received this Low Sugar White Lotus Seed Paste with Double Yolk (低糖双黄白莲蓉月饼) from one of our office’s suppliers. The mooncakes came in a Blush Elegance Leatherette Box featuring a delicate blush pink exterior with a sophisticated soft grey interior complemented with coral packaging that hold individual mooncakes, while Ivory Opulence Leatherette Box showcases a pristine ivory finish with a striking red interior that complements the radiant gold packaging.

Finally sliced up this Low Sugar White Lotus Seed Paste with Double Yolk (低糖双黄白莲蓉月饼). Without knowing the yolks placement within, I just blindly sliced it into quarters. As the knife reached the bottom of the mooncake, I can see the orange-coloured oil from the salted egg yolk staining the kitchen towel. A sign that the yolk is properly prepared and not dried out. The glistening yolks are a uniform orange and the lotus paste smooth looking with a thin crust around it. The lotus paste is smooth and velvety with gentle sweetness while the lightly salty yolk crumbled and melted away in the mouth. Overall, it is a nice snack to pair with my cup of less sweet milk tea.

Selected images courtesy of Man Fu Yuan.

[ofmermaidstories]

So on Good Friday I had drafted up a little post just—I dunno. It started off with me talking about my lunch (broiche toast with peanut butter, some slices of overpriced smoked cheddar and a pottle of cherry tomatoes that i’d halved and dressed with wholegrain mustard, salt and pepper and sesame oil), because i enjoyed it, and then because i had been thinking about it, i had mentioned how Australian grocery prices have climbed well above the global average.

I mentioned some of my favourite people to follow, on tiktok! Food accounts—the woman who does the Dollar Store budget videos, where she plans out meals around limited money, or accessibility. The young mum who’s videos are just her making lunch/dinner for her four little kids. The Palestinian man who used to review resturants and dishes before the war on Gaza—and who, before Tiktok took down the videos, had started posting himself making dishes from aid rations. In the end I just saved the post to my drafts because—there was no real point to the post, not really, beyond how unfair it is that food is swiftly becoming a luxury and how it shouldn’t be, for any of us, anywhere. Not us here in Australia with our 54% on average price increases, nor for American families that have to shop at Dollar Tree with their last $30 for the next two weeks.

And definitely not for the citizens of Gaza.

Israel is manufacturing a famine within Gaza’s borders. And just today, they murdered via airstrike a carload of World Central Kitchen aid workers. Seven in total, six foreign nationals and one Palestinian local. No aid organisation can operate within Gaza’s boarders without reporting their travel plans to the Israeli Invading Force. Their car was branded with the organisations logo. Israel has some of the best surveillance technology in the world—it is often the testing ground for the hot new stuff that then gets sold to the rest of our governments. Israeli knew who was in that car. And they targeted them anyway. And now because of their actions, the WCK is now “pausing (their) operations”. And who can blame them? Knowing that if you stay, you’re just putting more lives at risk—but it means how many less meals, now, less food for the Palestinians still there? All of our countries are cowards. The Australian government won’t even name Israel in its condemnation today, of the attack. The Australian government has let our only two real supermarket chains—Coles and Woolworths—create a duopoly where they can charge the public however much they want. We can’t help ourselves and we refuse to help other people—so what good are we, as a country? The boomers and the ignorant on facebook are too busy frothing at the mouth over the imaginary millionaire immigrants who come to Australia in boats and buy houses by the dozens, per family. So many of our problems—here in Australia, globally—would be solved if the majority of us realised the real enemy isn’t a people bomb-locked on their own land, or the refugees that make it here, or even each other but instead our own fucking governments, and the bastard corporations that are gripping them by the balls. I’m grateful for every meal I get to sit down to. But I would enjoy it a lot more if it were easier for all of us to eat—or if it were a CEO or politician or two on the plate itself.

[remembertoeat]

Dinner Recipe: Orange Chicken

TIME: ★★✰✰

PRICE: ★★★✰

EASE: ★★★✰

CLEANUP: ★★★✰

The original recipe I learned off of is meant to be a dupe of a now discontinued Applebee's dish that I loved. It takes about 1 hr but I have since streamlined it so it takes more like 30-40 minutes. It flies by if you have your ingredients set up in advance! Even so, if you have the time or motivation, I'd recommend trying the original recipe as written first!

This recipe takes longer if you decide to fully fry the chicken, but you can totally skip the fry step and just cook it if you want!

While I like using a lot of fresh produce (I'm a veggie fiend,) you could easily cut down on the cost by using frozen stir fry veggies. Hoisin sauce is pretty important to this recipe though, and a bottle can be like $5. HIGHLY recommend having it in your fridge anyway, though, if you like Chinese food!

The recipe is fairly easy, though I think the original recipe makes it seem more complicated than it is. I can kind of wing it at this point, but it took a couple passes.

Cleanup can be fairly quick, but there will likely be things that touched raw chicken that need special attention and the sauce could be annoying to clean depending on what kinda pan you used.

Ingredients:

Chicken (I’ve made it with breast and thighs) 2 breasts? For leftovers.

Cornstarch

Oil for frying

Garlic

Preferred veg (broccoli, carrot, frozen peas, and bell pepper is what I use!) About 1-2 cups total, depending on how much you like.

Sliced almonds

Rice

IF you want to fry the chicken, you will also need an egg and flour (and more oil)

For the sauce

Orange juice (1 cup)

Hoisin sauce (½ cup)

Brown sugar (¼ cup)

1. Cut the chicken into preferred bite-sized cubes/strips.

If you want to fry it, mix a 1/2 cup of flour with 1/4th cup of corn starch in one cup. Then use a fork to whisk the egg in a separate bowl. Dunk each piece of chicken into the egg, then into the flour mixture before putting it into the pan. (You can do a light crisp instead of a fry by JUST coating your chicken in cornstarch. It takes a lot less time!)

Cook it up in a wide pan with about 1/4th"-1/2" vegetable oil, REMOVE THE CHICKEN FROM THE PAN (place it in a paper-towel lined bowl to absorb some of the residual oil)

2. Drain MOST OF (but not all of) the oil. Be sure the pan isn’t too hot, then cook some minced garlic (I do onion, too.) Once the garlic starts smelling good, add the sauce ingredients and simmer it until it begins to thicken.

3. Tossed your chopped veg into the sauce and cook it for a bit in there until the sauce begins to thicken around it. If I feel I didn’t make enough sauce, I’ll alternate between splashing some orange juice in and adding a little more hoisin sauce.

4. Add the cooked chicken back in and mix it with the veg/sauce. Serve it on rice. Top with almonds, orange slices, sesame seeds...or nothing! Whatever floats your boat!

Leftovers: This could make SO many leftovers depending on how much chicken and rice you add to it! But I wouldn't recommend freezing it! Try to eat within 3 days of cooking!

For the full, original recipe (probably with better instructions,) check out Applebee's Crispy Orange Chicken Bowl from Food . com

[sleepymccoy]

So since everything is expensive now I've begun not paying for one item per supermarket trip, and that item has quickly become my self indulgence purchase. It is a game changer! I hope I can fully live like this one day, cos when price isn't a consideration I take the best option and damn the good haloumi is really good! I've made the best fucking stir-fry ever!

Haloumi, bacon, carrot, broccolini, and onion in olive oil and sesame oil. Fucking rules. Great dinner, it won't be lunch tomorrow cos it's gonna be dinner again in half an hour, it's so tasty

[sidewalkchemistry]

advice for letting go of addiction to junk food? /:

I find that attachment to junk food is often due in part to not really ever falling in love with nourishing whole food ingredients. You're only gonna ever find joy in turning away from junk food when you're just as, or more, attracted to the whole food alternatives you're giving yourself. It shouldn't be about punishment or self-denial. It's about satisfaction, excitement, and self-love. Don't beat yourself up about your current situation. Simply, step forward into this new journey with patience & self-compassion.

💚So, first things first is really developing a longgg list of whole foods that you enjoy. Different fruits, vegetables, grains, beans, seaweeds, foraged plants, seeds, nuts, herbs & spices, and so on. I recommend mostly purchasing what's in season (the taste, texture, and price points tend to be way better!), and visiting farmer's markets when possible (in my state, they take food stamps and have tons of discounts, to make the produce more accessible to all. I hope it's similar where you are). You may have to do some learning about how to identify fresh & ripe produce, determine how to identify good quality, comparing the tastes depending on food preparation methods (boiled vs roasted vs fresh vs pickled), and little things like that. Don't be afraid to try new things. You will likely find that you grow to like things you would've formerly disliked.

💚Next is to get into finding alternatives for your previous favorites. Especially snacks or quick meals. So, let's say that you are super into potato chips and instant noodles...swap that for homemade chips or wedges (you can make them in the microwave, air fryer, or oven - with little to no oil) & a simple noodle soup (packed with herbs, some miso and/or seaweed, a few veggies of your choice, and anything else you might like).

💚It's critical as well to really develop a rolling menu of recipes to make yourself. Your meals don't have to be complex or take ages (something like a taco bowl is great). Focus on simple but flavor-filled meals by highlighting the fresh flavors and spices, and by creating a well-rounded flavor profile in your dishes (for savory dishes: umami/salty + sour + sweet + optionally herby, spicy, and/or bitter). An accent flavor (or something to make the dish pop) is also great, such as citrus zest, liquid aminos, coconut, paprika, sesame seeds, green onion. Have ideas for breakfast, brunch, lunch, dinner, desserts, sauces & dressings, drinks, and snacks & dips.

💚Notice keenly how much better you feel when you reduce the junk food. Choose that good feeling over some really short-lived gratification. Notice, too, how poorly junk food can leave you feeling.

💚Learn to journal or tap into a hobby when your emotions get high and you want something unhealthy to "drown out your feelings." It's not about the fact that those foods aren't great for you. It's about paying attention to your feelings instead of stuffing them away.

💚Eliminate the misconception that it's cheaper eating junk food. You're less likely to feel the natural satiation point when you're eating low nourishment foods, so overeating is quite normal when you eat lots of processed foods. Also, the processing of such foods often is less kind on the earth compared to whole plant foods. So, it's expensive in that larger scale too. And you just aren't your best self - less energy, motivation, and stuff are likely when junk food is your primary fuel. The most affordable foods worldwide are typically satiating whole plant foods (grains, legumes, potatoes, etc).

💚Don't keep junk food around all the time. It turns into an 'out of sight, out of mind' thing.

💚Change the way you grocery shop. Spend time in the produce section especially. Always leave with things like greens, seasonal fruit, frozen fruit/veg, root veggies, etc. Discover which stores have the best options and actually stock quality produce. Wholesalers/big box stores & ethnic markets tend to do pretty good.

💚Create new habits. When you get home from work, you might be used to eating a certain snack. Interrupt that habit with a new one.

💚Stay hydrated. Water-rich produce (like cucumbers, oranges, leafy greens, berries) and drinking water can both help. Sometimes, we seek food when we're actually thirsty.

💚Start your days on a good note with fresh flavors. I recommend fruit for the sweetness and energy. And make sure your meals are satisfying and nutrient-dense, so you aren't starving and looking for energy drinks or anything an hour later.

💚Don't be all-or-nothing in your approach. This helps you to avoid that punishment mindset. It's just about choosing the food that really makes you feel good and happy and content.

💚Try out flavors from around the world. Get into ingredients and flavor profiles you've been missing out on. For example, rosewater, tomatillos, various mushrooms, berbere spice, different curries, dragonfruit, pandan. I just love traveling via my plates. It's an easy way to romanticize your life.

💚Learn to make a good, hearty, interesting salad. Smoothie bowls are a good thing to learn too. These are low-effort meals that are great when the weather is hot, you're busy, and/or your energy is low.

💚Get into making your own condiments. These can add an extra kick of flavor and interest for your dishes. For example, herb infused vinegars and oils, hot sauce, pickled veggies, rich sauces, etc.

💚Avoid food waste. Often when people are trying to eat better, the produce they purchase often goes bad before they can incorporate it into meals. Store items properly to extend their shelf life. Buy some fruit somewhat underripe (if they're a kind that ripens off the tree). Freeze things before they can go bad. Make soup broths, pickles, kimchi, jams, sauces, etc. Make meals around what is ready to be used. Also, don't be overly adventurous and buy too many unfamiliar ingredients at once.

💚And I'll end on an unexpected one. Spend more time outside in nature. You are typically become appreciative all those colors and scents and intrigue in simple/slow food meals when you do.

I wish you the best & I apologize for taking a while to respond.

Lili

[delistathisunflower]

Buy Sesame Oil Online | Sesame Oil Buy | Where To Buy Sesame Oil

I am thrilled to tell you about the premium quality Sesame Oil by Delistathi Sunflower.  This oil is sourced from only the finest sesame seeds, carefully cold-pressed to retain all of its natural flavors and nutrients. Known for its rich, nutty taste and incredible health benefits, this sesame oil is a must-have in any kitchen.

[healthyfly]

The Most Common Uses Of Sesame Oil In Cooking

Discover the best pure sesame oil in West Bengal! Learn its most common cooking uses and elevate your culinary creations effortlessly. Visit our website to know more.

[patankar]

We at Patankar Farm Products bring to you A2 Cow Ghee made from desi cow’s milk. It is free of any other additives and is highly nutritious. Do add it to the daily diet of your family and feel the difference.

BENEFITS

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[najia-cooks]

[ID: Seven yoghurt balls on a plate drizzled with olive oil. The one in the center is plain; the others are covered in mint, toasted sesame seeds, ground sumac, za'tar, crushed red chili pepper, and nigella seeds. End ID]

لبنة نباتية / Labna nabatia (Vegan labna)

Labna (with diacritics: "لَبْنَة"; in Levantine pronunciation sometimes "لَبَنَة" "labanay") is a Levantine cow's, sheep's, or goat's milk yoghurt that has been strained to remove the whey and leave the curd, giving it a taste and texture in between those of a thick, tart sour cream and a soft cheese. The removal of whey, in addition to increasing the yoghurt's tanginess and pungency, makes it easier to preserve: it will keep in burlap or cheesecloth for some time without refrigeration, and may be preserved for even longer by rolling it into balls and submerging the balls in olive oil. Labna stored in this way is called "لبنة كُرَات" ("labna kurāt") or "لبنة طابات" ("labna ṭābāt"), "labna balls." Labna may be spread on a plate, topped with olive oil and herbs, and eaten as a dip for breakfast or an appetizer; or spread on kmaj bread alongside herbs, olives, and dates to make sandwiches.

The word "labna" comes from the Arabic root ل ب ن (l b n), which derives from a Proto-West-Semitic term meaning "white," and produces words relating to milk, yoghurt, nursing, and chewing. The related term "لَبَن" ("laban"; also transliterated "leban") refers to milk in Standard Arabic, but in Levantine Arabic is more likely to refer to yoghurt; a speaker may specify "لَبَن رَائِب‎" (laban rā'ib), "curdled milk," to avoid confusion.

Labna is a much-beloved food in Palestine, with some people asserting that no Palestinian home is without a jar. Making labna tabat is, for many, a necessary preparation for the winter season. However, by the mid-2010s, the continuation of Israel's blockade of the Gaza strip, as well as Israeli military violence, had severely weakened Gaza's dairy industry to the point where almost no labna was being produced. Most of the 11 dairy processors active in Gaza in 2017 (down from 15 in 2016) only produced white cheese—though Mustafa Eid's company Khalij had recently expanded production to other forms of dairy that could be made locally with limited equipment, such as labna, yoghurt, and buttermilk.

Dairy farmers and processors pushed for this kind of innovation and self-sufficiency against deep economic disadvantage. With large swathes of Gaza's arable land rendered unusable by Israeli border policing and land mines, about 90% of farmers were forced by scarce pasture land and low fodder production to feed their herds with increasingly expensive fodder imported from Israel—dairy farmers surveyed in 2017 spent an estimated 87% of their income on fodder, which had doubled in price since 2007. Cattle were thus fed with low quantities of, or low-quality, fodder, resulting in lower milk production and lower-quality milk.

Most dairy processors were also unable to access or afford the equipment necessary to maintain, upgrade, or diversify their factories. Since 2007, Israel has tightly restricted entry into Gaza of items which they consider to have a "dual use": i.e., a potential civilian and military function. This includes medical equipment, construction materials, and agricultural equipment and machinery, and impacts everything from laboratory equipment to ensure safe food supplies to packaging and labelling equipment. Of the dairy products that Gazan farmers and processors do manage to produce, Israel's control over their export can cause huge financial losses—as when Israel prohibited the export of Palestinian dairy and meat to East Jerusalem without warning in March of 2020, costing estimated annual losses of 300 million USD.

In addition to this kind of economic manipulation, direct military violence threatens Gaza's dairy industry. Mamoun Dalloul says that his factory was accused of holding rockets and subsequently bombed in 2008, 2010, 2012, and again in 2014, resulting in repeated moves and the loss of the capability to produce yellow cheese. The Israeli military partially or totally destroyed 10 dairy processing factories, and killed almost 2,000 cows, during its 2014 invasion of Gaza, resulting in an estimated 43 million USD of damage to the dairy sector alone. Damage to cow-breeding farms in 2014 reduced the number of dairy cows to 2,600, just over half their previous number. Damage to, or destruction of, wells, water reservoirs, water tanks, and the Gaza Power Plant's fuel tank exacerbated pre-existing problems with producing cattle feed and with the transportation, processing, and refrigeration of dairy products, leading to spoiled milk that had to be disposed of. Repeated offensives made dairy processors reluctant to re-invest in equipment that could be destroyed at any time.

Israeli industry profits by making Gazan self-sufficiency untenable. Israeli goods entering Palestine are not subject to import taxes, and Israeli dairy companies are not dealing with the contaminated water, limited electricity, high costs of feed, out-of-date and expensive-to-repair equipment, and scarce land (some companies, such as Tnuva, purchase milk from farms on illegal settlements in the West Bank) with which Gazan producers must contend. The result is that the local market in Gaza is flooded with imports that are cheaper, more diverse, and of higher quality than anything that local producers can offer. Many consumers believe that Israeli products are safer to eat.

Nevertheless, Gazans continue building and rebuilding. Despite significant decreases in ice cream factories' production after the imposition of Israel's blockade in 2007, Abu Mohammad noted in 2015 that locally produced ice cream was cheaper and more varied than Israeli imports. In 2017, the amount of dairy sold in 74 shops in Gaza that was sourced locally, rather than from Israel, had increased from 10% to 60%. Ayadi Tayyiba, the region's first factory with an all-woman staff, opened in 2022; it produced cheese, yoghurt, and labna with sheep's milk from affiliated farms. However, demand for sheep's milk products has decreased in Gaza due to its higher production costs, leading the factory to supplement its supply with purchased cow's milk.

The current Israeli genocidal offensive on Gaza has caused damage of the same kind as—though to a greater extent than—previous shellings and invasions. Lack of ability to sell milk that had already been produced to factories, as well as lack of access to electricity, caused an estimated 35,000 liters of milk to spoil daily in October of 2023.

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Equipment:

A blender

A kettle or pot, to boil water

A cheesecloth or tea towel

Ingredients:

1 cup (130g) cashews (soaked, if your blender is not high-speed)

3/4 cup filtered or distilled water, boiled

1-3 vegetarian probiotic capsules (containing at least 10 billion cultures total)

A few pinches sea salt

More water, to boil

Arabic-language recipes for vegan labna use bulghur, almonds, or cashews as their base. This recipe uses cashew to achieve a smooth, creamy, non-crumbly texture, and a mild taste like that of cow's milk labna. You might try replacing half the cashews with blanched almonds for a flavor more similar to that of sheep's or goat's cheese.

Make sure your probiotic capsules contain no prebiotics, as they can interfere with the culture. The probiotic may be multi-strain, but should contain some of: Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidus, Lactobacillus acidophilus. The number of capsules you need will depend on how many cultures each capsule is guaranteed to contain.

Instead of probiotic capsules, you can use a speciality starter culture pack intended for use in culturing vegan dairy, many of which are available online. Note that starter cultures may be packaged with small amounts of powdered milk for the bacteria to feed on, and may not be truly vegan.

If you want a mustier, goat-ier taste to your labna, try replacing the water with rejuvelac made with wheat berries.

You can also start a culture by using any other product with active cultures, such as a spoonful of vegan cultured yoghurt. If you have a lot of cultured yoghurt, you can just skip to straining that directly (step 5) to make your labna—though you won't be able to control how tangy the labna is that way.

Instructions:

This recipe works by blending together cashews and water into a smooth, creamy spread, then culturing it into yoghurt, and then straining it (the way yoghurt is strained to make labna). It's possible that you could skip the straining step by adding more cashews, or less water, to the yoghurt to obtain a thicker texture, but I have not tested the recipe this way.

1. If your blender is not high-speed, you will need to soak your cashews to soften them. Soak in filtered or distilled water for 2-4 hours at room temperature, or overnight in the fridge. Rinse them off with just-boiled water.

2. Boil several cups of water and use the just-boiled water to rinse your blender, tamper, measuring cups, the bowl you will ferment your yoghurt in, and a wooden spoon or rubber spatula to stir. Your bowl and stirring implement should be in a non-reactive material such as wood, clay, glass, or silicone.

3. Make the yoghurt. Blend cashews with 3/4 cup just-boiled water for a couple of minutes until very smooth. Transfer to your bowl and allow to cool to about skin temperature (it should feel slightly warm if dabbed on the inside of your wrist). If the mixture is too hot, it may kill the bacteria.

4. Culture the yoghurt. Open the probiotic capsules and stir the powder into the cashew paste. Cover the bowl with a cheesecloth or tea towel. Ferment for 24 hours: on the countertop in summer, or in an oven with the light on in winter.

Taste the yoghurt with a clean implement (avoid double-dipping!). Continue fermenting for another 12-24 hours, depending on how tangy you want your labna to be. A skin forming on top of the yoghurt is no problem and can be mixed back in. Discard any yoghurt that grows mold of any kind.

5. Strain the yoghurt to make labna. Place a mesh strainer in a bowl, making sure there's enough room beneath the strainer for liquid to collect at the bottom of the bowl; line the strainer with cheesecloth or a tea towel, and scoop the cultured yoghurt in. Sprinkle salt over top of the yoghurt. Fold the towel or cheesecloth back over the yoghurt, and add a small weight, such as a ceramic plate or a can of beans, on top.

You can also tie the cheesecloth into a bag around a wooden spoon and place the wooden spoon across the rim of a pitcher or other tall container to collect the whey. The draining may occur less quickly without the weight, though.

Strain in the refrigerator for 24-48 hours, depending on the desired texture. I ended up draining about 2 Tbsp of whey.

6. If not making labna balls: Put in an airtight jar, and add just enough olive oil to cover the surface of the labna. Store in the fridge for up to two months.

7. To form balls (optional): Oil your hands to form the labna into small balls and place them on a baking sheet lined with parchment paper. They may still be quite soft.

Optionally sprinkle with, or roll in, dried mint, za'tar, sesame seeds, nigella seeds (القزحة), ground sumac, or crushed red chili pepper, as desired.

Optionally, for firmer balls, lightly cover with another layer of parchment paper and then a kitchen towel, and leave in the refrigerator to dry for about a day.

Place labna balls in a clean glass jar and add olive oil to cover. Retrieve labna from the jar with a clean implement. They will last in the fridge for about a year.