Ingredients



  • Peanut paste

    Peanut paste is a paste made from ground roasted peanuts and is used as in ingredient in sauces, cookies, crackers, (and other baked goods), as well as cereals, and ice cream. A number of peanut paste products have been used over the centuries, and the distinction between peanut paste and peanut butter is not always clearcut in ordinary use.

  • Peanuts (Raw)

    Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. Peanuts, in their natural state are referred to as "raw" peanuts.

  • Peanuts/Ground Nuts

    Despite their name, peanuts are not actually nuts, they are legumes. In most culinary uses, peanuts are classified as nuts because they behave more like nuts in the kitchen than other legumes, such as lentils and beans. Peanut oil is ideal for frying, and is widely used in many countries for this purpose. The nuts are also ground into peanut butter, a creamy spread which is popular with people of all ages. Peanuts can be found for sale whole as well, to be eaten plain, sprinkled onto food, or included in various dishes.

    Peanuts are rich in energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. These nuts are good source of dietary protein compose fine quality amino acids that are essential for growth and development. The nuts are rich source of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium. Just a hand full of peanuts per day provides enough recommended levels of phenolic anti-oxidants, minerals, vitamins, and protein (about 25.80g protein in 100gms of Peanuts).

    Boiled peanuts possess unique flavor and taste. Boiling, in fact, enriches their nutritional and antioxidants profile. Roasted and crushed nuts often sprinkled over salads, desserts, particularly sundaes and other ice cream based preparations. Peanuts also boosts up energy levels. Moreover, peanuts have dietary proteins that too of fine quality amino acids that helps in the growth and development of the body. It is rich in iron and calcium that is good for the bones and formation of red blood cells. If you roast the peanuts, you can enjoy more nutritional benefits. According to many researchers, roasted peanuts have three times more nutritional value.

  • Pear

    Pears are delicious fruits that are related to the apple and the quince. While there are thousands of varieties of pears with each differing in size, shape, color, taste and storage qualities, the Bosc, Bartlett, Anjou and Comice pears are the most commonly available types in the United States. Varieties such as Conference, Passe Crassane and Packham, which are popular in other countries, are also becoming more widely available. Pears generally have a large round bottom that tapers towards the top. Depending upon the variety, their paper-thin skins can either be yellow, green, brown, red or a combination of two or more of these colors. The white to cream-colored flesh of pears is very juicy and sweet, while their textures are soft and buttery, yet slightly grainy. Like apples, pears have a core that features several seeds. The scientific name for pear is Pyrus communis.

  • Pepper

    Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns. Black peppers are native to India and are extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is by far the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008. Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European

  • Pigeon peas

    The pigeon pea, also called the Congo or Gunga pea, is a widely grown legume with a variety of uses. It is considered an environmentally beneficial plant as it can enrich soil. Although it can grow in any warm climate, the pigeon pea is particularly popular throughout tropical regions. Experts believe that varieties of the pigeon pea have been cultivated for at least three thousand years in Asia and India. The flavor of pigeon peas is often described as nutty, like a rich grain. In India, they are blended with lentils to make daal, a popular soup-like curry. They are known throughout the West Indies in combination with rice or other grains, and usually served highly spiced. African cuisines often prepare pigeon peas with a coconut broth, often using hot peppers to add a strong bite to the dish. Some traditional Indian and Asian medicine practices believe pigeon peas to have medicinal value. They are used to treat stomach problems, or even cancer. Traditional medicine practitioners believe they can quell swelling of the internal organs. Other than their many culinary uses, the pigeon pea can serve several other functions. Their low, shrubby appearance makes them an excellent low hedge or windbreak. They are extremely beneficial when planted near young fruit trees or other plants in need of nitrogen, as they enrich the soil with it. In some places, the stems of the plant are used to make thatch or fencing materials. They also make excellent fodder for livestock such as chickens.

  • Pineapple

    Did you know pineapple is good for colds and coughs? Pineapples are packed with Vitamin C and all the flu fighting goodness you'd expect to get from oranges except pineapples have something extra special! Bromelain, an enzyme which is found in pineapples, is excellent for digestion and has been found to help suppress coughs and loosen mucus. You can grow a pineapple plant by twisting the crown off a store bought pineapple, allowing it to dry for 2-3 days, and then planting it.

    Each pineapple plant only produces just one pineapple per year. Unripe pineapples can actually be quite poisonous. Eating it causes serious throat irritation and it has a strong laxative effect. Pineapples are a very useful fruit. The skins, core and end portions are used to make a variety of products including vinegar, alcohol and animal food. It's always great when you don't have to waste anything.

    When buying a pineapple look for ones that are heavy for their size. Pineapples should be free of soft spots, bruises and darkened "eyes," all of which may indicate that the pineapple is past its prime. Pineapple stops ripening as soon as it is picked, so choose fruit with a fragrant sweet smell at the stem end. Avoid pineapple that smells musty, sour or fermented.

  • Pinenuts

    Pine nuts are the edible seeds of pine trees, found in the genus Pinus. These seeds have been used in the cuisines of Europe, North America, and Asia for thousands of years, since they are high in protein, dietary fiber, and flavor. Some traditional recipes call for pine nuts, often toasted to bring out their distinctive taste, which is, for lack of a better word, very nutty. Trees in the Penaceae family, which includes pines, produce characteristic cones to reproduce. The hard and often spiky cone protects the tender seeds inside from predators until the cone cracks open, depositing the seeds on the ground. Many pinecones must be heated to crack, which is why pines flourish after a fire. Of the numerous species of pine tree, around 20 produce seeds which are large enough for humans to harvest.

  • Pistachio

    Pistachios are nuts that are popularly consumed as a snack food. The pistachio, Pistacia vera in the Anacardiaceae family, is a small tree native to regions of Syria, Iran, Turkey, Greece, Kyrgyzstan, Turkmenistan, Pakistan, India and possibly Afghanistan (especially in the provinces of Samangan and Badghis). They are commercially grown in the United States, Iran, Turkey, Syria, Greece, and Italy. Pistachios are grown on trees and have naturally tan shells. The kernels inside the shells are a greenish tan. They get their greenish coloring from chlorophyll. Chlorophyll is a natural pigment that gives leaves their green color. Pistachios are typically sold with the shells partly open and the kernels peeking out, making the task of separating the kernels from their shells easy. The shell actually opens on its own during the growth process. As the pistachio nut grows, it expands until it pops its shell open.

  • Plums

    Plums are fleshy, smooth skinned stone fruits which have been cultivated for thousands of years. These flavorful, juicy fruits can be used in a wide range of dishes, from delicate fruit pastries to fruit salads, and they are typically readily available at most markets in the summer, when they are in season. Plums are grown throughout the temperate zones of the world, with hundreds of varieties under active cultivation from tiny yellow versions to monstrous lustrous purple ones. Fresh plums can be eaten out of hand, added to fruit salads, or served with things like yogurt and granola. Plums can also be baked into pies and other pastries, canned, or turned into preserves like plum jam. Dried plums, better known as prunes, have some infamous associations for many people in the West, since they are often recommended to people suffering from constipation, thanks to their high fiber content. Dried plums are also used extensively in Asian cuisine, where they may be candied, ground into pastes, and included in both sweet and savory dishes. Archaeological evidence suggests that the plum may be one of the oldest cultivated fruits, with only the apple having an older association with humans. Thousands of years of cultivation has yielded a rich array of varieties which come in a range of colors and sizes. In all cases, plums are characterized by crisp, juicy flesh with a flavor which ranges from sweet to tart, and many cultivars acquire a faintly cloudy surface as they ripen. Plums also have a deep groove along one side.