Yellow Sweet cherry Seeds(Prunus avium)

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Yellow Sweet cherry Seeds(Prunus avium)
Price for Package of 5 seeds.
Dönissens Gelbe is a super sweet and aromatic variety of yellow sweet cherries from Germany. It produces masses of medium-sized, juicy fruit in July. Its colour brings one advantage – it is usually untouched by birds ...

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Yellow Sweet cherry Seeds (Prunus avium)

Price for Package of 5 seeds.

Dönissens Gelbe is a super sweet and aromatic variety of yellow sweet cherries from Germany. It produces masses of medium-sized, juicy fruit in July. Its colour brings one advantage – it is usually untouched by birds ..

Referinta V 148

In stoc 63 Produse

USDA Hardiness zone

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المنتج مع تخفيض سعر الوقت

Semințe de Muștar alb...

2,15 € -26% 1,59 € (SKU: MHS 27 W)

Seeds Gallery Shop,

5/ 5

<h2>Semințe de Muștar alb (Sinapis alba)</h2> <h2>Preț pentru pachetul de 180 (1g) semințe.</h2> Muștarul este un condiment obținut din semințele plantelor de muștar (muștar alb, Sinapis alba; muștar brun, Brassica juncea; sau muștar negru, Brassica nigra). Semințele de muștar întregi, măcinate, crăpate sau zdrobite sunt amestecate cu apă, oțet, suc de lămâie, vin sau alte lichide, sare și, adesea, alte arome și condimente, pentru a crea o pastă sau un sos cu o culoare ce merge de la galben strălucitor la un maro închis. Gustul muștarului variază de la dulce la condimentat. În mod obișnuit combinat cu carne și brânzeturi, muștarul este, de asemenea, adăugat la sandvișuri, hamburgeri, corn dog și hot dog. Deopotrivă, este utilizat și ca sos pentru saladă, dar și pentru glazuri, supe și marinate. Ca cremă sau ca semințe individuale, muștarul este folosit ca condiment în bucătăria indiană și bengaleză, în cea mediteraneana, cea din nord și sud-estul Europei, Asia, America și Africa, făcându-l unul dintre cele mai populare tipuri de sos și condimente din întreaga lume. Cuvântul provine din franceza veche mostarde (în franceza modernă moutarde), care are origine din cuvântul latin mustum (must). Mostarde a pătruns în limba română prin intermediul cuvântului maghiar mustár. <h2 style="color: #000000; font-size: 1.5em;">Istoric</h2> Săpăturile arheologice din Valea Indusului au dezvăluit că muștarul a fost cultivat acolo deja din jurul anului 1800 î.Hr. Romanii au fost probabil primii care au experimentat prepararea muștarului ca condiment. Au amestecat suc de struguri nefermentat (mustul) cu semințe de muștar măcinate (numite sinapis) pentru a face un „must picant”, mustum ardens (literalmente „must arzător”). O rețetă pentru muștar apare în De re coquinaria, cartea de bucătărie romană scrisă de un autor anonim la sfârșitul secolului al IV-lea sau începutul secolului al V-lea. Romanii au exportat probabil sămânță de muștar în Galia și, până în secolul al X-lea, călugării din Saint-Germain-des-Prés (astăzi un cartier din Paris) au absorbit cunoștințele despre fabricarea muștarului romanFormat:Clarify și au început propria lor producție. Prima apariție a producătorilor de muștar pe registrele regale din Paris datează din 1292. Orașul Dijon a devenit un centru recunoscut pentru fabricarea muștarului din secolul al XIII-lea. Popularitatea muștarului la Dijon este evidențiată de niște relatări scrise ale oaspeților care au consumat 320 litri de cremă de muștar într-o singură ședință la o gală susținută de ducele de Burgundia în 1336. În 1877, unul dintre cei mai renumiți producători de muștar din Dijon, Gray-Poupon, a fost înființat ca parteneriat între Maurice Gray, un producător de muștar ce folosea o rețetă unică care conținea vin alb, și Auguste Poupon, susținătorul său financiar. Succesul lor a fost ajutat de introducerea primei mașini automate de fabricare a muștarului. În 1937, a fost acordat muștarului de la Dijon certificatul de Appellation d'origine contrôlée (numire de origine controlată). Datorită tradiției sale îndelungate de fabricare al acestui condiment, Dijon este considerată capitala lumii a muștarului.

MHS 27 W (1g)

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Chickpea Seeds (Cicer...

1,85 € -17% 1,54 € (SKU: P 166)

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5/ 5

<h2 class="">Chickpea Seeds (Cicer arietinum)</h2> <h2>Price for Package of 6g (20) seeds.</h2> The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram,[1] it is also commonly known as garbanzo or garbanzo bean and sometimes known as ceci, cece, channa, or Bengal gram. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Description The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. Etymology The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388. The word garbanzo came first to English as garvance in the 17th century, from an alteration of the Old Spanish word arvanço (presumably influenced by garroba), being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. Calavance). The current form garbanzo comes directly from modern Spanish. This word is still used in Latin America and Spain to designate chickpeas.[3] Some have suggested that the origin of the word arvanço is in the Greek erebinthos. Another possible origin is the word garbantzu, from Basque — a non-Indo-European tongue, believed to be one of the oldest languages in Europe — in which it is a compound of garau, seed + antzu, dry. History Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France Mesolithic layers in a cave at L'Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE.[4] By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice. Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones.[5] "White cicers" were thought to be especially strong and helpful. In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee. Sequencing the chickpea genome Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) identified more than 28,000 genes and several million genetic markers. Scientists expect this work will lead to the development of superior varieties. The new research will benefit the millions of developing country farmers who grow chickpea as a source of much needed income, as well as for its ability to add nitrogen to the soil in which it grows. Production is growing rapidly across the developing world, especially in West Asia where production has grown four-fold over the past 30 years. India is by far the world largest producer but is also the largest importer. Uses Human consumption Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle. In the Iberian Peninsula, chickpeas are very popular: In Portugal it is one of the main ingredients in Rancho, consumed with pasta, and meat, including Portuguese sausages, or with rice. they are also often used in other hot dishes with bacalhau and in soup. In Spain they are often used cold in different tapas and salads, as well as in cocido madrileño. In Egypt, chickpeas are used as a topping for Kushari. Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini, sesame seed paste, the blend called hummus bi tahini, or chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had emerged as part of the American culinary fabric. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households. Some varieties of chickpeas can be popped and eaten like popcorn. Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian Subcontinent and in diaspora communities of many other countries. Popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bajji and Mirapakaya bajji Telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads. Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily.[14] Chickpea flour is used to make the Mediterranean flatbread socca and a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent. In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-halo. Ashkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys. Guasanas is a Mexican chickpea recipe in which the beans are cooked in water and salt. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. To make smooth hummus the cooked chickpeas must be processed while quite hot, since the skins disintegrate only when hot. Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genus Lathyrus contain the toxins associated with lathyrism. Nutrition Chickpeas are an excellent source of the essential nutrients iron, folate, phosphorus, protein and dietary fiber (USDA nutrient table). Chickpeas are low in fat and most of this is polyunsaturated. The nutrient profile of the smaller variety appears to be different, especially for fiber content which is higher than in the larger light colored variety. Preliminary research has shown that chickpea consumption may lower blood cholesterol.

P 166 (6 g)

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Ferocactus Peninsulae Seeds

2,00 € -32% 1,36 € (SKU: CT 5)

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Semințe de susan negru...

1,65 € -16% 1,39 € (SKU: P 285 B)

Seeds Gallery Shop,

5/ 5

<h2>Semințe de susan negru (Sesamum indicum) Preț pentru pachetul de 1 g (350) semințe.</h2> Susanul (den. științifică Sesamum indicum) este o plantă cultivată pentru semințele sale bogate în uleiuri care se întrebuințează în gastronomie, mai ales la produsele de patiserie și brutărie. Susanul este originar din Orientul Mijlociu și India și a fost răspândit în America datorită sclavilor africani, care îl foloseau mult în alimentația lor, numindu-l benne. <h2 style="color: #000000; font-size: 1.5em;">Compoziție nutrițională</h2> Semințele de susan sunt foarte bogate în proteine, iar în afară de aceasta conțin un aminoacid esențial numit metionină. Grăsimile nesaturate pe care le conține împreună cu lecitina și fitosterolul fac din semințele de susan un aliment care ajută la reducerea colesterolului din sânge. Semințele de susan conțin de asemenea, calciu, fier și zinc, minerale care ajută la funcționarea normală a organismului, la formarea oaselor și dinților, ajută la metabolizarea grăsimilor și carbohidraților, previne impotența. Semințele de susan conțin antioxidanți și au proprietăți anti-cancerigene. 100 g de seminte de susan conțin: <ul> <li>598 caloriiî</li> <li>20 g de proteine</li> <li>58 g de grăsimi nesaturate</li> <li>670 mg de calciu</li> <li>10 mg de fier</li> <li>5 mg de zinc</li> <li>vitamine din grupul B-urilor</li> <li>vitamina E</li> </ul> Pentru ca organismul să asimileze componentele nutritive ale semințelor de susan acestea trebuiesc prăjite sau râșnite, altfel ele se evacuează întregi, fără a fi digerate. În antichitate halvaua făcută din susan și miere era folosită în Babilonia de către femei pentru a-și prelungi tinerețea și frumusețea iar soldații romani o foloseau pentru a fi puternici și a avea energie.

P 285 B (1 g)

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Yellow Sweet cherry Seeds(Prunus avium)

Yellow Sweet cherry Seeds (Prunus avium)

Price for Package of 5 seeds.

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Semințe de Muștar alb...

Chickpea Seeds (Cicer...

Ferocactus Peninsulae Seeds

Semințe de susan negru...