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| Pasta |
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| Delverde |
Pasta can be a useful meal option as well as healthy and delverde pasta , as well as other makers, have an array of different varieties to choose from. Picking the right pasta shape for your meal can add to its flavor. Pasta is not only a complete meal, but add heartiness to soups, stews and salads.
A simple broth or soup can change from a light supper to a hearty meal with the addition of pasta. There are certain pasta shapes which are made specifically as additions to soups, such as stellini and anellini, but longer pastas can also be used. Uncooked pasta should be added to the soup when it is on the boil, not too long before it is ready for serving, to keep it al dente, firm to the bite.
There are a few general rules for choosing the right width of long pasta according to which sauce it is served with. Long and fine pastas are better with a light sauce which contains olive oil. The oil will stop the finer strands of pasta sticking together and the fineness of the pasta will keep the sauce on the top, rather than having it drip to the bottom of the plate. Spaghetti, spaghettini and vermicelli pastas are good partners for a simple, thin sauce, such as marinara.
If you have made a very rich pasta sauce with cream punctuated with a strong or expensive ingredient, like smoked salmon or truffles, then a very wide pasta ribbon is the right companion. The wide ribbons will create a perfect canvas for the richness of the sauce and the creaminess will be well distributed along the width and length of the pasta. Flat, long pastas, like tagliatelle or fettuccine, are the perfect choice for any cream sauce.
Many short pasta shapes have grooves, frills, folds or holes which make them perfect for chunky sauces. Penne with ridges, gnocchi, spirals, and bow ties all have the potential to trap pieces of a chunky vegetable or meat sauce. Many of these shaped pastas are also good for cold pasta salads both because the dressing and pieces of salad garnish are caught in the shapes and because they look decorative and appealing. Spinach or other flavored pastas are also good for salads.
Although lasagna and cannelloni are the traditional pasta shapes for baking, all pastas can be used. Many Italians bake their left-over pasta combined with cheese and even egg. It does not matter whether the pasta is a long form or a short shape, cooked pasta, combined with sauce and whatever else you like can make a satisfying, rich meal.
Although there are some guidelines to which pasta is served with which kind of sauce, your imagination is the only limit. Delverde pasta and other pasta makers provide different shapes, sizes and even flavors of pasta which can compliment any sauce you make. Traditional pasta shapes are made in certain ways to for serving with particular sauces because of the way the pasta can spread and enhance the character of different sauces, but in the end, the choice is up to you.
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| Spiga Di Puglia |
Puglia, or Apulia as it is often called in English, is "the heel" of the Italian boot, including the steep and rocky spur of the Gargano peninsula projecting into the sea. It is the easternmost region of Italy, eight hundred kilometers of coastline stretching down the Adriatic and around the heel into the high arch of the lonian Sea and the Gulf of Taranto. This heel reaches out toward the Eastern Mediterranean, and at times the landscape looks and feels more like Greece than the softer, gentler Italy of Rome and the North. Especially under the harsh hrilliance of the summer sun - il solleone, the lion sun of August-you sense the connection with the Balkans and the East. Greeks were among the earliest settlers in this region, dominating the indigenous Messapicans, the Daunians, the Peucetians, as far back as Mycenaean times, perhaps even earlier. Taranto on the lonian was a Greek colony from the eighth century B.C., a flourishing capital of Magna Graecia, the great cosmopolitan Greek world beyond Greece itself; in Taranto's Museo Nazionale, you catch glimpses of the splendors of that lost world in the dazzling collection of antique vases illustrating in exquisitely painted detail the old stories of gods, heroes, and mortals, their lives so intimately entwined.
Puglia has known many conquerors since-the Romans, of course, and then the Byzantine Greeks, Lombards, Arabs, Normans, Angevins, Aragonese, and Spanish, the armies of the popes and of the German emperors, Bourbons who ruled from Naples, Turkish corsairs who harried the coasts, on and on, in a rich and mercilessly cruel history of conquest, betrayal, loss, and gain. Each incursion, each struggle, left its mark on this land, from the ancient dolmens scattered across the landscape to the baroque fantasies of cities like Lecce and Martina Franca. There are magnificent castles and citadels, like Castel del Monte, grand and enigmatic, an octagonal monument in alabaster-colored stone to what some say was the cabalistic vision of Frederick II, Puglia's greatest ruler. There are spectacular eleventh- and twelfth-century romanesque churches like the soaring seaside cathedrals of Trani and San Nicola at Bari, and rock-carved chapels and hidden grottoes, the walls of which were plastered by monks, saints, and hermits with feverish and apocalyptic visions. There are clusters of white-walled villages and fortified farms called masserie, set well back from a dangerous coast once beset by pirates and marauders. And of course there are the trulli, the characteristic vernacular architecture of the Murge, the high grassy plateau of central Puglia. Stone dwellings capped by corbel-vaulted roofs built of overlapping circles of flat stones called chiancarelle, the trulli are both disturbing and anachronistic, like the dwellings of a race of aliens set down in our midst. Traditionally, it is said, they were built of unmortared stone so they could be quickly torn down when the Bourbon tax-collector came around, then rebuilt just as quickly when he was gone from sight. Their roofs are often decorated with painted symbols whose meanings have long since been lost.
For all the richness of its history, however, Puglia is, has always been, a land of poverty, a land of emigration. Thousands of Pugliese left their villages for America in the early years of this century, many of them never to return. Almost everyone you meet in Puglia has cousins in America, and if you say you're from there, most people have a tale to tell.
"The California of Italy" is the phrase that chambers of commerce and tourist development agencies use to lure tourists to Puglia, but Puglia has something California lacks: a depth of history, a sense of the chiaroscuro of tragedy and loss, of the harsh side of life that counterpoints moments of joy and sweetness. There's a special poignancy to celebration when the ache of misfortune and sorrow underlies it: It seems significant that the pizzica, a woman's triumphal dance of seduction and conquest, is almost indistinguishable from the ritualistic rapture of the tarantella, the hypnotic trance-dance induced by the remorseless sting of a spider that lurks, one writer says, "in the labyrinths of a guilty conscience" and almost always attacks women, almost always those who have been unlucky in love or marriage. |
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| Chips |
In the summer of 1853, Native American George Crum was employed as a chef at an elegant resort in Saratoga Springs, New York. One dinner guest found Crum's French fries too thick for his liking and rejected the order. Crum decided to rile the guest by producing fries too thin and crisp to skewer with a fork. The plan backfired. The guest was ecstatic over the browned, paper-thin potatoes, and other diners began requesting Crum's potato chips. And so the Potato Chip was born.
It was not untill 1921, Bill and Sallie Utz started the Hanover Home Brand Potato Chips in Hanover, Pennsylvania. Salie Utz used her knowledge of good Pennsylvania Dutch cooking to make the chips in a small summer house behind their home. The hand-operated equipment Salie used made about fifty pounds of potato chips per hour. While Salie stayed home making chips, Bill delivered them to "mom and pop" grocery stores and farmer's markets in the Hanover, PA and Baltimore, MD area. Ever since than the chips have been made by the tonne and sold to millions of consumers around the world.
We have our own selection from they very land that Potato chips was born. We also have the south of the border variety-Tortilla Chips.
Click on the product line and order some off the this product. |
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| Groceries |
Kool Foods is the leading online grocery shopping store offering a variety of grocery and consumer products to Hyderabad Institutional Market. Find your needs from everything and meet your Company Budget from the safety and security of your office desk.
Trust us to deliver advanced quality product from various parts of the world and service to justify the price. Our grocery list includes items such as Filo Pastry Frozen from Australia , Peanut Butter from Itali, White Tahini, Dakini brand, to name a few. |
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| Cheese |
| Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born. |
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| Retail |
| We are able to offer you the choice of brands including: Brockmoor, Wyke Farms and Extraordinary cheddar. There are various choices including different flavours, and different sized packs. The pre-packs are all packed professionally, well presented and are stored at the perfect temperature, making the perfect choice for people who like their cheese to be above expectations. |
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| Institutional |
The concern with the great consumers and the full satisfaction of its necessities, inspired the TIROLEZ Institutional Line, which offers to the same flavors and advantages of the consumers products. The result is a right partnership of quality and prices.
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| Juices |
| Pink Grapefruit Nectar |
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Welcome to the critically acclaimed world of Nectar™! Gone are the days of low-quality whey protein. Gone are the days of those blah-tasting protein drinks that promise much but deliver little. Nectar™ once and for all breaks the mold by combining Promina™, the highest quality whey protein isolate ever developed, with a flavoring system so fruitilicious that you will never drink a different whey protein shake ever again.
If you like the refreshing taste of fruit juice, you'll love Nectar™! With its mouthwatering fruit juice flavors, Nectar™ is truly a protein drink you will look forward to drinking each and every day. Nectar™ will keep you coming back for more. |
| What's more? Well, we did something totally amazing by engineering Nectar™ to be so delicious that you can eat it right out of the container. Imagine putting a protein powder in your mouth and it tasting like candy. Imagine this protein powder having ZERO carbs and ZERO fat. Stop imagining! We've brought you Nectar |
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| Orange Juice with Pulp |
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Concentrated Minute Maid Orange Juice with Pulp is prepared from frozen concentrate. Concentrated Minute Maid Orange Juice with Pulp is supplied by Coca-cola India which is an ISO 14001 accredited company. Coca-cola India also offers various types of soft drinks, juices and mineral water, hot and cold beverages. The Concentrated Minute Maid Orange Juice with Pulp has a name connoting the convenience and the ease of preparation in 1 minute. This Orange Juice is available in three PET sizes. This Orange Juice is also available in 400 ml, 1 litre and 1.25 litres. |
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| Grape Juice |
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Grape juice the "nectar of the gods" is blessed with a range of health benefits. The sweet drink that warms your heart in cold winter nights is the most favorable drink of all ages. History states that humans have an intimate connection with grapes, with commercial grape production dating back to 1000 BC. Hundreds of species and varieties of grapes existed with varying colour and flavour. Here is the list of its health benefits. So, welcome one of the best drinks in the world on your dining table. |
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| Tomato Juice |
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Tomatoes contain lycopene, beta-carotene, vitamin A, vitamin C and other nutrients. Their claim to fame includes everything from lowering blood pressure to boosting immune function. So what better way to be healthy than by making homemade tomato juice? Try a spicy tomato cocktail or how about a hot tomato drink |
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| Apple Juice |
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Apple juice is a great thirst quencher! No matter where you are, what the occasion is or what time it is, apple juice is perfect for all times. Apple juice is a type of fruit juice, which is made by squashing and squeezing apples. Fresh apple juice is a very good source for vitamin A and C and other substances as well. Depending on what you like, you can either make the apple juice at home or buy packaged juices from the store. Apple juice can be taken individually or mixed with other juices to create a preferable flavor and taste. |
| Apple juice with high content of antioxidant looks turbid, so this is what you should look out for if you want to buy one with higher content of antioxidant. However, it is suggested that you buy the sparkling variety, which has 100% apple juice for best results. If you are making apple juice at home, it is important to know that apple peel contains a significant amount of vitamin and menials, so you must not discard that. If the apples are not very ripe, it is suggested that you allow them to ripen properly, so that you can get a good flavor along with the vitamins and minerals in the juice. |
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| Pineapple Juice |
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Pineapple contains the protein digesting enzyme mixture called bromelain. The uses of these enzymes are similar to those mentioned in the notes on papaya. However, fresh pineapple juice has many other uses. When tuberculosis was common instead of the rarity it has now become, the juice was found to be effective in dissolving mucus and aiding recovery from the once dread disease.
Pineapple has been thought good for heart conditions and indeed should not be used by people with haemophilia or by those with diseases of the kidneys and liver. This is because it seems to reduce the time taken to coagulate the blood - which is why it can be useful for heart patients. |
The Lancet has carried a paper by Dr S.L.B. Duncan in which he remained unconvinced of the beneficial results to be obtained on the mucus but believed it could be useful for women suffering from painful periods. It could be that the juice he used was not fresh, for many have attested to its value as a solvent of mucus. Probably more research is needed.
As pineapples are available in the winter they are useful as providers of vitamin C with 19mg per 100g (4oz), but they are not exceptional and the quantity of the vitamin may vary considerably with variety. Canning or bottling divides the vitamin C content by three. Fresh is best by far.
Sore throats and bronchitis are relieved by sipping the juice. Choose ripe fruits of good color for pineapples do not become sweeter on storage if they are picked green. This is because the starch in the stem is taken up into the fruit and converted to sugar only at the final stage of ripening. If it is cut off beforehand then the sweetness can be as little as a half of that found in a ripe fruit allowed to finish its development on the plant.
Pineapple benefits make this wonderfully delicious fruit and excellent addition to your palate. When you want to give yourself a boost in health and healing, there is nothing better than a glass full of pineapple juice. Both fresh pineapple and pineapple juice are excellent for your body. A rich source of the enzyme bromelain, pineapple is a tropical fruit that is a favorite of many. The juice and the extract of the fruit are used in many dishes. Bromelain and vitamin C are what make pineapple one of the best health foods. Not only are the nutrients of pineapple great for healing the body, but they are also excellent for maintaining overall health. |
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| Peach Nectar |
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Granini Peach Nectar is prepared from the best quality Peach to ensure consistent quality around the year. Granini Peach Nectar provides the Power of Fruit to growing kids in today’s highly competitive environment along with a refreshing and invigorating experience.
Peaches are a good source of vitamin C and antioxidants, which helps neutralize free radicals. They are sodium-free fruits and are good for overall well being.
Granini Peach Nectar provides 40% of a child’s daily requirement of Vitamin C in one glass (200ml) & contains minerals like Iron & Calcium. It comes with NO Added Colour and No Added Preservatives - something that is most eagerly sought by mothers today. |
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| Apricot Nectar |
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Rosa Apricot Nectar is a floribunda has beautiful yellow/pink clusters on bushy shrubs with clean, glossy leaves. It grows to be three feet tall and two feet wide. It is an excellent choice for mass or foundation planting and in mixed borders, its pastel flowers mingle perfectly with perennials and other shrubs.
You'll need a sunny location with lots of well-drained, amended soil for Apricot Nectar and you'll need to hard prune in late winter/early spring to rid plants of overwintering disease spores and to encourage new, |
vigorous growth. Don't be afraid to cut canes back by about 2/3, because it helps. So does fertilizing after pruning and again after first bloom. Apply compost yearly, deadhead spent blossoms, and for those of you in Zone 5, apply a mound of mulch to cover the graft union bud to protect it from winter injury. It grows well in all regions.
Apricot Nectar is moderately disease-resistant, but use fungicidal soap in spring as soon as leaves emerge to prevent black spot. Monitor insects and apply insecticide as needed. |
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| Mango Nectar |
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Mango Nectar is prepared from the best quality mangoes to ensure consistent quality around the year. Packed with natural goodness of mango, Mango Nectar has all the ingredients to make you smile.
Some of you may find it hard to believe, but mango nectar gives you all the energy you need to keep you going for hours together. As a matter of fact, Mango Nectar is very popular amongst the children, as it is extremely juicy and has a pleasant flavour.
It is an excellent source of Vitamin C and is naturally high in Betacarotene. |
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| Pear Nectar |
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Select sound ripe fruit. Peel and core. Crush pears and combine 4 cupps of fruit with 3 cups water. Heat slowly to simmering and press through colander, then through fine sieve. To each 2 cups of fruit pulp add ¾ cup of sugar and juice of ½ lemon, bring to simmering temperature. Pour into clean jars to within ½ inch of top of jar.
Put on cap, screwing the band tight. Process in boiling water bath for 10 minutes. |
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| Cranberry Juice |
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Cranberry juice is the juice of the cranberry. Commercially, it is sold in either as a pure juice, which is quite tart, or, more commonly, as cranberry juice cocktail, in blends with other juices, such as apple or grape, or mixed with water and corn syrup, sugar, or an artificial sweetener (such as aspartame or sucralose). These may also be blended with other juices or flavors. |
| Cranberry juice cocktail is sometimes used as a mixer with alcoholic drinks such as a Cape Codder (1+1/2 ounces of vodka to 4 ounces cranberry juice) or non-alcoholic drinks such as the Bog Grog (2 parts Chelmsford ginger ale [or regular ginger ale] to 3 parts cranberry juice). |
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| White Grapefruit Nectar |
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Juice White Grapefruit not only has a unique, invigorating flavor, it's one of the lowest calorie juices around. And because it's all natural 100% juice, you know exactly what you're getting. Pure energizing grapefruit juice. No added sugar. No preservatives. No flavorings. Just pure grapefruit goodness. |
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| Condiments |
The term "condiment" originally meant seasoned, pickled, or preserved foods in Latin. Today, the word is broadly applied to a variety of foods, including spices, herbs, sauces, seasonings, flavorings, colorings, and even beverages, such as tea, coffee, and alcoholic drinks. A more narrow definition is that a condiment is a substance added to other foods for the purpose of giving a strong flavor or relish. Condiments usually appear on the table and are intended for individual use by the diner.
Condiments fall into five nonexclusive categories. The first is salt, the earliest and most important condiment employed by humans. In addition to its ubiquitous presence on tables around the world, salt is often a constituent ingredient in many other condiments. It is employed on a wide range of foods, including vegetables, meats, fish, and poultry. Salt is also occasionally shaken on beer and sprinkled on watermelons. Salt is a major preservative and today is commonly found in most processed foods.
The second most common condiment is sugar or other sweeteners, such as honey or maple syrup. Sugar and honey are used directly in everything from bitter beverages, such as tea, coffee, and chocolate, to a topping for breakfast cereals. Sugar and honey are also employed in making other condiments such as jams, jellies, preserves, and marmalades, and are used extensively on bread, rolls, scones, and in pastries. Maple syrup is commonly used on pancakes.
A third category of condiments is pickled foods, which date back to the ancient world in Europe as well as Asia. Common pickled foods used as condiments today include ginger (Japan), chutney (South Asia), and cucumbers (dill, butter, and gherkins). Almost all vegetables have been pickled and used as condiments in some form. They are served whole, in slices, or diced in a relish. Sliced and diced pickles are frequently used on sandwiches.
Spicy and Hot Condiments
A fourth condiment category are those spicy or hot foods, such as black pepper, chili pepper, mustard, garlic, horse-radish, and onions. A product of Asia, black pepper (Piper nigrum) is commonly served from shakers throughout the Western world in a dried state and is usually ground into coarse or fine state before consumption. Like salt, pepper is used in savory dishes. It is also a base ingredient in some pepper sauces. Chili pepper (Capsicum), a product of the Americas, is employed in dried form on diverse foods.
Fresh chopped chili peppers are also the base ingredient in a number of other condiments, including salsa. In pre-Columbian times, the Aztecs employed a number of sauces based on chili peppers along with tomatoes and ground pumpkin seeds. After the Spanish Conquest in 1521, fusion foods developed including salsas, which combined salt with ground tomatoes and chili peppers from the New World and vinegar from the Old World.
Tabasco sauce was an early American condiment based on chili pepper and vinegar. As Mexican cookery became an important food for mainstream Americans in the latter part of the twentieth century, salsas became an important part of cookery in the United States. The fresh salsa market exploded during the 1980s and continued to increase during the following decade. By the 1990s, salsa outsold ketchup.
Salsa is also used in making other condiments, such as guacamole, a combination of mashed avocados, salsa, onions, garlic, and other ingredients. Today, guacamole is served in Mexican restaurants and used as a dip for tortilla chips. Numerous other condiments serve as dips for potato and corn chips.
Mustard and Horseradish
In ancient Roman times, mustard was made from seeds of a variety of plants in the genus Brassica. The word originated in Latin and meant the "must" of new wine, which suggests that mustard seeds were combined with wine or vinegar. At an early date, mustard was disseminated throughout China, where it also became an important condiment in Chinese cookery.
The use of mustard survived the Middle Ages in Europe and was commonly employed in French and British cookery. Special dishes were developed for mustard's use as a table condiment. A major area of mustard production in France was the region around Dijon. Powdered mustard was commercialized in England and was produced in the United States by the mid-eighteenth century. The R. T. French Company began bottling a mild mustard in the United States about 1900. It was soon served on hot dogs and later hamburgers.
Horseradish (Armoracia rusticana), a product of western Asia, is a relatively recent addition to Western cookery. Pickled and ground, it is a highly pungent condiment used particularly with roast beef in England and other meats throughout Europe. In Japan, wasabi (Eutrema wasabi) serves a similar function for sushi.
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