Products tagged with 'sadaf'

Thyme is the herb of some members of the genus Thymus of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus Origanum. They have culinary, medicinal, and ornamental uses, and the species most commonly cultivated and used for culinary purposes is Thymus vulgaris.

Turmeric is used in the Asian & Middle Eastern cuisine to spice meat, particularly lamb, and vegetables. It has a smokey earthy taste and provides the associated yellow color. Ingredients: Turmeric “Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.”

Turmeric is used in the Asian & Middle Eastern cuisine to spice meat, particularly lamb, and vegetables. It has a smokey earthy taste and provides the associated yellow color. Ingredients: Turmeric “Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.”

Turmeric Powder Turmeric is used in the Asian & Middle Eastern cuisine to spice meat, particularly lamb, stews, poultry and vegetables. It has a smokey earthy taste and provides the associated yellow color.

Sabzeh Unpelted wheat is the most nutritious form of the wheat grain. This grain is most commonly used for sprouting and growing on Persian New Year and is presented on the Haft-Seen as a symbol of rebirth and growth. To grow Sabzeh, simply soak for 3 days, changing the water daily. Then, place flat on a tray or platter covered with a wet paper towel near a window. Keep most paper towel for a few days until wheat has started to grow. Keep lightly remoistening when necessary. Ingredients: Wheat Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Valerian root is found throughout Europe and Northern Asia. The root is used for medicinal purposes. Boil 1Tbsp. with 1 cup water for 10 minutes and serve. Ingredients: Valerina Root Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.