SESAME SEEDS
Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year. Sesame seeds may be the oldest condiment known to man. They are highly valued for their oil which is exceptionally resistant to rancidity. “Open sesame”—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum.
GINGER
Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. It is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. The root or underground stem (rhizome) of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form or as juice. Ginger is part of the Zingiberaceae family, alongside cardamom and turmeric, and is commonly produced in India, Jamaica, Fiji, Indonesia West African Countries and Australia.
PEANUTS
The peanut, also known as the groundnut, goober, pindar or monkey nut, is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small and large commercial producers. It is classified as both a grain legume and, due to its high oil content, an oil crop.
SOYA BEAN MEAL
Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy. Typically 1 bushel of soybeans yields 48 lbs. of soybean meal. Soybean meal is produced as a co-product of soybean oil extraction.
HIBISCUS FLOWER
Hibiscus is a genus of flowering plants in the mallow family, Malvaceae. The genus is quite large, comprising several hundred species that are native to warm temperate, subtropical and tropical regions throughout the world.
GUM ARABIC
Gum arabic is a natural gum originally consisting of the hardened sap of two species of the Acacia tree, Senegalia senegal and Vachellia seyal. However, the term “gum arabic” does not actually indicate a particular botanical source
SOYA BEANS
Soybean (Glycine max), also called soja bean or soya bean, annual legume of the pea family (Fabaceae) and its edible seed. The soybean is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products.
PALM OIL
Palm oil is a lipid extract from the fresh mesocarp of the fruits of the oil palm tree (Elaeis guineensis), which belongs to the Palmae family. World production of palm oil has increased dramatically in the last decades due to its vast industrial applications.
SOYBEAN OIL
Soybean is the main oilseed produced in the world, and soybean oil is the second-largest-produced vegetable oil after palm oil . The world’s major soybean oil producers are the United States, China, Argentina, Brazil, EU-27, and India.
WHEAT
Wheat, is any of several species of cereal grasses of the genus Triticum (family Poaceae), and their edible grains. Wheat is one of the oldest and most important of the cereal crops.
RICE
Rice, (Oryza sativa), edible starchy cereal grain, and the grass plant (family Poaceae) by which it is produced. Roughly one-half of the world’s population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food; 95 percent of the world’s rice crop is eaten by humans.
SUGAR
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose.