BLACKSTRAP MOLASSES SUGARCANE

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  What is molasses? Blackstrap Molasses in English -  sugarcane molasses, or simply molasses - is a beautiful black thick liquid, sweet in taste, slightly bitter, edible, concentrated and left over from the process. Sugar is extracted by crystallization and concentration methods. Molasses is a by-product of industrial enterprises processing sugar from raw materials such as sugar cane, radish, etc. The quality of this type of molasses depends on the maturity of the raw materials of sugar processing, such as radish, sugar cane; It also depends on the amount of sugar extracted, as well as on the type of sugar extraction method. Nutritional and chemical composition of molasses The chemical composition of molasses is mainly divided into 3 main groups: sugars, minerals and organic substances that do not contain sugar. Molasses does not contain fiber and fat, but it does contain protein, but in insignificant proportions. In addition, molasses contains a very large amount of carbon - from 40 t
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VIETNAM BIRD EYE CHILLI PEPPER OR RED CHILLI PEPPER

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VIETNAM BIRD EYE CHILLI PEPPER OR RED CHILLI PEPPER

1. What is a Bird's eye chili pepper?

Bird's eye is the name of a type of chili pepper whose fruits have the common feature of being directed towards the sky. Chili peppers have a woody lower stem, many branches, and leaves are oblong and pointed at the tip. Not only a spice and chili pepper is also known as a plant with many medicinal uses.

Chili peppers have been present for a long time, people have cultivated, harvested and used as a spice and considered as a natural remedy. This is a plant that is not picky about soil, so they can grow wild or people can easily grow.

2. The spiciness of Bird's eye chili

To measure the spiciness of chili peppers, people use a separate unit called the scoville heat unit (SHU for short).

Meanwhile, based on the simplified measurement table, the lowest spiciness of chili peppers is 0 - 100 degrees SHU (not spicy), while the highest can be up to more than 1,040,000 degrees SHU.

According to research, Vietnam's chili reaches 100,000 - 250,000 degrees SHU. At levels above 100,000, chili peppers can only be called hot until explosive.

3. Who shouldn't eat chili?

- People with heart disease, brain disease, blood vessel disease, high blood pressure, chronic tracheitis, lung disease.

- People with chronic stomach ulcers, people with esophagitis.

The spicy taste, especially the spicy taste of chili peppers, can cause skin burns if it is concentrated. Therefore, the spicy taste will definitely be harmful to the stomach lining, especially for people with stomach ulcers since before. Moreover, eating too spicy also affects the digestive enzymes of the stomach, causing indigestion, eating too spicy has the risk of stomach ulcers.

- People with cholecystitis, gallstones.

- People with hemorrhoids (except “fried chili”), suffering from pink eye or keratitis.

Pregnant woman, pregnant woman. If a nursing mother eats too spicy, it will affect the baby through the milk, the mother has hot flashes in the body and the baby is also hot in the body, has trouble sleeping, or is fussy.

For pregnant women, spicy food does not directly affect the mother. But according to scientists, mothers who eat spicy food during pregnancy will easily cause allergies for children later. According to folk experience, when mothers eat too spicy food, their children are born with heat rash and heat in the body.

- People with dermatitis and all skin diseases

- People who are taking Oriental medicine, if they eat chili peppers, it will affect the effectiveness of the medicine.

- Sick and emaciated people.

4. How to get rid of the spicy feeling when you "accidentally" eat a chili

Drink milk, hot milk is better, hot and sweet milk is better or yogurt or ice cream. In addition to the sweetening of the spicy taste, the casein in milk and dairy products will help remove the capsaicin in a moment, the spicy will disappear immediately.

​Apply sugar to the affected areas of chili peppers (if on the skin) apply to the lips or hold in the mouth for a short time and then swallow slowly. The substances in the sugar will help neutralize and wash away the capsaicin that is clinging, helping us no more spicy and hot feeling.

In case you can't find these two things, you should drink some hot water, it will help wash away the capsaicin, reducing the burning sensation/

 

#bird #vietnam_chilli #chilli_pepper #red_chilli #iqf_chilli #bird's_eye_chilli

Thank you and please let me know if you need anything else!


Sarah (Ms)

Mobile / WhatsApp / Skype: +84376540581

Email: sarahbui995@gmail.com

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CASHEW HUST - CASHEW HUSK POWDER - CASHEW HUSK PELLET - CASHEW NUT SHEL

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Cashew Husk is a byproduct of the cashew nut harvesting process. The nuts, which are rich in oil and protein, are processed into a variety of foods and other products. Upon processing the nuts into various products and after the removal of the shells and kernels, the leftover cashew husk is often discarded. However, Cashew Husk holds much value and can be utilized for many purposes. It can be used as animal feed as it is high in fiber and nutrients, such as protein and oil. It also has the ability to improve the soil quality for crops such as rice and corn, particularly for rice paddy cultivation. In addition, it can be used for water purification processes. A - TYPE: CASHEW HUSK       •   Size:  5 - 10 mm       •   Moisture:  15% max       •   Impurity:  1% max       •   Dust:  5% max       •   Ash:  2% max       •   Admixture:  1%       •    Capacity:  300 tons per month B - TYPE: CASHEW HUSK POWDER       •   Stype:  Dried Powder       •   Size:  0.1 - 3 mm       •   Moisture:  12% m
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SARGASSUM: A GIFT OF HEALTH FROM THE SEA

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  Sargassum seaweed or apricot vegetable, seaweed, sea algae is the name of the algae living in the sea, all belonging to the family  Sargassaceae . This is a popular nutritious food of the coastal people, and is also a medicine. It is used to treat goiter, edema and has a diuretic effect. Let's find out more about the uses, usage and things to know about Sargassum in the following article. 1.  Description The scientific name of the seaweed is Sargassum or Herba Sargassi. This is a whole plant, washed and dried, of many different species of seaweed such as Sangassum fusiforme (Harv). Setch., Sargassum pallidum (Turn. C. Ag.) or a species of algae Sargassum sp. Others belong to the family Sargassaceae. Apricots are composed of young branching fibers like brown "stems". It bears thin and flattened young "leaf" parts, the size of which varies from species to species. Sargassum fusiforme is 7-40cm long, Sargassum pallidum species is 30-100cm long, the "body&quo
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DRIED SARGASSUM FOR ANIMAL FEED

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  DRIED SARGASSUM FOR ANIMAL FEED Sargassum seaweed contains many biologically active substances that support animals in the growth and reproduction stage. Currently, the use of Sargassum seaweed by coastal residents is still very simple, a very small amount is collected from the sea as food for humans and fresh food for animals. In addition, the other part is preliminarily processed (dried) and then sold raw, so the economic value is very attractive, most coastal residents do not know the value and potential of Sargassum seaweed as a raw material for animal feed very urgent subject. The topic aims to build a database of ingredients and nutritional values of Sargassum seaweed powder; researched the method of drying Sargassum seaweed to serve the development of the production process of Sargassum seaweed powder for animal feed; research on suitable packaging materials to preserve Sargassum seaweed powder in service of building a process for preserving Sargassum seaweed powder; and evalu
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