Search Results for: Vegetables not skinned
chemical substances for preserving foodstuffs tanning substances adhesives used in industry clothing read more clothing, footwear, headgear collective membership mark read more collective membership mark cordage and fibers read more ropes, string, nets, tents, awnings, tarpaulins, sails, sacks and bags (not
buttons, hooks and eyes, pins and needles artificial flowers firearms read more firearms ammunition and projectiles explosives fireworks floor coverings read more carpets, rugs, mats and matting, linoleum and other materials for covering existing floors wall hangings (non-textile) furniture and articles not...
https://trademarks.justia.com/categories/
, they are rinsed and sun dried. taste and aroma: black pepper has a fine, fruity fragrance with warm, woody, and lemony notes. the taste is hot and biting with a clean, penetrating aftertaste. white pepper is less aromatic and can smell musty. the flavour of white pepper is cleaner, less rich, and not
are immature fruits and red chillies have been allowed to ripen for a further weeks. most of the chilli crop is dried, either in the sun or artificially. taste and aroma: chillies range in taste from mild and tingling to explosively hot. large, fleshy varieties tend to be milder than small, thin-skinned...
http://www.nhcgroup.com/spice-facts/
, they are rinsed and sun dried. taste and aroma: black pepper has a fine, fruity fragrance with warm, woody, and lemony notes. the taste is hot and biting with a clean, penetrating aftertaste. white pepper is less aromatic and can smell musty. the flavour of white pepper is cleaner, less rich, and not
are immature fruits and red chillies have been allowed to ripen for a further weeks. most of the chilli crop is dried, either in the sun or artificially. taste and aroma: chillies range in taste from mild and tingling to explosively hot. large, fleshy varieties tend to be milder than small, thin-skinned...
https://www.nhcgroup.com/spice-facts/