Cassia tora belongs to family Fabaceae, and it mainly grows in India, China, Sri Lanka, and some tropical countries. It is also called as Charota in Hindi and Foetid Cassia in English. It is also known by different names such as Sickle Senna, Wild Senna, Sickle Pod, Coffee Pod, Tovara, Chakvad, and Ringworm plant in various places.
Traditionally, cassia is used in Ayurveda mainly for the treatment of leprosy, cardiac disorder, flatulence, bronchitis, cough, dyspepsia, intestinal dryness, etc., The seeds of cassia are in use to treat vision problem, lowering blood pressure, cholesterol, antiasthenic, and xerophthalmia.
Red Kidney Beans
Red kidney beans are thought to have originated in Peru. They’re part of a larger group called “common beans,” which were cultivated as early as 8,000 years ago.
Red beans hold their shape during cooking and, as a result, are perfect for simmered dishes. They are featured in chili, Caribbean red beans and rice, and many Indian dishes. They are also prepared in sweet delicacies such as habichuelas con dulce (sweet cream of beans). Red beans are versatile: they can be seasoned with sausage or ham, but can also be served vegetarian or vegan. When combined with rice, red beans make a complete protein source, and, therefore, are ideal as a substitute for meat.
Black Eyed Beans
The black-eyed pea, black-eyed bean, or goat pea is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea.
The black eye pea is cultivated throughout the world. Most of the black-eyed pea cultivation occurred in the Southern United States as early as the 17th century in Virginia.
This heat-loving crop should be sown after all danger of frost has passed and the soil is warm. Seeds sown too early will rot before germination. Black-eyed peas are extremely drought tolerant.
Pigeon peas are botanically known as Cajanus cajan, a perennial legume within the family Fabaceae. Pigeon peas are also known as Thuvarai, Red Gram in India, Arhur or Toor dal in Hindi, and as Thuvaram Paruppu in Tamil.
Pigeon peas are believed to be native to eastern India where they have been cultivated for 3,500 years. India produces the bulk supply of the worlds Pigeon peas with approximately 82% of total production grown there. Additionally Central America and eastern Africa grow Pigeon peas for commercial distribution.
Pigeon peas can be utilized when young as a raw pea and when more mature or dried as a bean or dried pea. When immature and fresh they need not be cooked and the peas can be shelled and added to salads or eaten as a snack as is. When dried or more mature in the pod they should first be soaked for a few hours or up to overnight prior to cooking to make them easier to digest. Pigeon peas can be simmered, sautéed, steamed and fried.
Known as soy in the US, soya beans are in the pea/bean family. They’re the largest global protein crop and the most efficient source of protein per hectare. Soya beans are used to make a variety of vegetarian food such as tofu, miso, edamame, tempeh and soy milk. The vast majority of the soya bean crops are crushed, which results in soybean oil and soya flour.
Soya is also used to enrich the protein level in other foods. In fact, most commercially produced beef, fish, chicken, egg and dairy products contain soya, according to the World Wildlife Foundation (WWF).
Lead ore is most commonly found as lead sulphide (PbS), galena, a heavy, shiny grey metallic ore with a conspicuous cubic cleavage,
The lead ore occurs in two types of deposit: as primary lead ore in thin veins known as rakes, or a secondary deposit formed by weathering of the primary lead veins.
In many places, the lead ore occurred as large rounded ‘stones’ of galena in a soft mixture of sand and clay infilling a fissure. These deposits are secondary residual orebodies derived from now eroded primary lead veins. Being insoluble, the lead ore remained in situ as the surrounding limestone and vein calcite around them wasted away. Over time, the fragments of lead ore accumulated at ground level, keeping pace with the land surface as it was gradually lowered by erosion.
Raw Cashew Nuts in Shell
The word cashew comes from the Tupi-Indian word Acaju, which just means “nut”. Instead of growing like conventional nuts, they grow out of the base of cashew apples like little tails. For this reason, they are the only nut sold solely unshelled because the outer shell causes skin irritation.
The seed is surrounded by a double shell containing an allergenic phenolic resin containing a anacardic acid. This composition is potent skin irritant.
Generally the processing of raw cashew nuts into edible cashew kernel goes through roasting, shelling drying, peeling, grading, quality controls, fumigation and packaging. All these steps have to be conducted with care to obtain good quality and good grade kernels
Sesame (Sesamum indicum ) or ajonjolí, as it’s known in Spanish, arrived in the New World tropics with early colonists, and many Latin American countries remain traditional producers of sesame seeds.
Sesame is a strong, slender annual, growing up to 6 feet with thin, green leaves. Its pastel white to pastel lavender flowers form panicles that produce capsules full of sesame seeds. The best planting months are April and May, although a second round can be sown in September or October.
The process of hulling consists of preliminary cleaning and grinding, hot lye treatment, removal of the skin and pigments, thorough washing and drying. * Soaking process: The purpose of soaking is to make hull of sesame seeds soak in water totally for peeling off easily.
Dried Split Ginger
Ginger (Zingiber Officinale) is a commodity that is highly valued in international markets for its aroma, pungency and high oil and Aleo resin content. Nigeria is the third largest exporter of ginger in the world after China and India.
Most of the dried ginger that is available for international trade are simply sun-dried over a few days, but artificial drying is also used in areas lacking a defined dry season to coincide with the harvest. The rhizome is dried to between 10 and 12 percent moisture content.
Dried ginger is usually presented in a split or sliced form. Splitting is said to be preferred to slicing, as slicing loses more flavor, but the sliced are easier to grind and this is the predominant form of dried ginger currently in the market.