Bellnoven Timor Sejahtera
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Company Introduction
We are agro harvest trading company, specilized in tradingagriculture products originated from indonesia. We delivered highquality products to our customers as they required. Below are someof our products : 1. Palm seeds type : Corypha utan The palm treeis truly gigantic in all its parts! Its massive grey trunk reachesto 30 m (100 ft.) tall, and its enormous crown, spanningapproximately 8 m (27 ft.) in diameter, is formed by about 30 huge,dark green leaves that are 3 m (10 ft.) in diameter, large enoughto easily shelter more than ten people from the rain. The terminalinflorescence, which is formed after 50 to 80 years of vegetativegrowth, holds the record of being the world's largest floweringstructure and produces literally millions of flowers and tens ofthousands of seeds. It will ultimately end the life of the treeonce the fruit have matured. In cultivation, it does best in a hot,tropical climate and is one of the most breathtaking landscapetrees available for large parks and gardens. The seeds it self isvery strong one and have very natural colour like pearl, it verysuitable to be processed become jewerly, tashi, rosario, or buddhabeads. It 100% eco friendly 2. Nutmeg & mace In traditionalEuropean cuisine, nutmeg and mace are used especially in potatodishes and in processed meat products; they are also used in soups,sauces, and baked goods. It is also commonly used in rice pudding.In Dutch cuisine, nutmeg is added to vegetables such as Brusselssprouts, cauliflower, and string beans. Nutmeg is a traditionalingredient in mulled cider, mulled wine, and eggnog. In Scotland,mace and nutmeg are usually both ingredients in haggis. In Italiancuisine, nutmeg is used as part of the stuffing for many regionalmeat-filled dumplings like tortellini, as well as for thetraditional meatloaf. Japanese varieties of curry powder includenutmeg as an ingredient. In the Caribbean, nutmeg is often used indrinks such as the Bushwacker, Painkiller, and Barbados rum punch.Typically, it is just a sprinkle on the top of the drink. Thepericarp (fruit/pod) is used in Grenada and also in Indonesia tomake jam, or is finely sliced, cooked with sugar, and crystallisedto make a fragrant candy. In the US, nutmeg is known as the mainpumpkin pie spice and often shows up in simple recipes for otherwinter squashes such as baked acorn squash. 3. Turmeric Turmericgrows wild in the forests of South and Southeast Asia. It is one ofthe key ingredients in many Asian dishes. Indian traditionalmedicine, called Siddha, has recommended turmeric for medicine. Itsuse as a coloring agent is not of primary value in South Asiancuisine. Turmeric is mostly used in savory dishes, but is used insome sweet dishes, such as the cake sfouf. In India, turmeric plantleaf is used to prepare special sweet dishes, patoleo, by layeringrice flour and coconut-jaggery mixture on the leaf, then closingand steaming it in a special copper steamer (goa). In recipesoutside South Asia, turmeric is sometimes used as an agent toimpart a golden yellow color. It is used in canned beverages, bakedproducts, dairy products, ice cream, yogurt, yellow cakes, orangejuice, biscuits, popcorn color, cereals, sauces, gelatins, etc. Itis a significant ingredient in most commercial curry powders. Mostturmeric is used in the form of rhizome powder. In some regions(especially in Maharashtra, Goa, Konkan, and Kanara), turmericleaves are used to wrap and cook food. Turmeric leaves are mainlyused in this way in areas where turmeric is grown locally, sincethe leaves used are freshly picked. Turmeric leaves impart adistinctive flavor. Although typically used in its dried, powderedform, turmeric is also used fresh, like ginger. It has numeroususes in East Asian recipes, such as pickle that contains largechunks of soft turmeric, made from fresh turmeric. Turmeric iswidely used as a spice in South Asian and Middle Eastern cooking.Many Persian dishes use turmeric as a starter ingredient. VariousIranian khoresh dishes are started using onions caramelized in oiland turmeric, followed by other ingredients. The Moroccan spice mixras el hanout typically includes turmeric. In India and Nepal,turmeric is widely grown and extensively used in many vegetable andmeat dishes for its color; it is also used for its supposed valuein traditional medicine. In South Africa, turmeric is used to giveboiled white rice a golden colour. In Vietnamese cuisine, turmericpowder is used to color and enhance the flavors of certain dishes,such as bnh xo, bnh khá»t, and mi quang. The powder is used in manyother Vietnamese stir-fried and soup dishes. The staple Cambodiancurry paste kroeung, used in many dishes including Amok, typicallycontains fresh turmeric. In Indonesia, turmeric leaves are used forMinang or Padang curry base of Sumatra, such as rendang, satepadang, and many other varieties. In Thailand, fresh turmericrhizomes are widely used in many dishes, in particular in thesouthern Thai cuisine, such as the yellow curry and turmeric soup.In medieval Europe, turmeric became known as Indian saffron becauseit was widely used as an alternative to the far more expensivesaffron spice.
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