kalamala.com

Fish Seasoning

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Place 1.5 lb. of fish cut into 1 inch cubes with 1 oz. of this fish seasoning in a plastic bag. Shake well until all pieces are completely coated. Place in a bowl, cover and refrigiate for 10-15 minutes. Broil, grill, or fry as desired. For a moist fish, brush with oil or water during grilling.

Ingredients: Onion, Salt, Citric Acid, Paprika, Black Pepper, Parsley, Saffron, Ground Lemon, Sumac, and other spices..

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Shish Kabob and Barg Seasoning

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Seasoning for Barg-Kabob and Shish-kebob

Directions: Cut 2.5 lb. of beef, lamb, sirloin, chuck, or fillet into 2 inch cubes. Place the pieces in a plastic bag with 1 oz. of Shish-kebob seasoning. Shake well untill all pieces are well coated. Allow the meat to marinate for 10-15 minutes. For best results, marinate overnight. Place on a skewer (optional) and broil, grill, or barbecue as desired. For a tastier dish baste the meat with butter or margarine during cooking.

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Chicken Kabob Seasoning

]]>Directions: Cut 1.5 lb. of chicken, with or without skin, into 2 inch cubes. Place the pieces in a plastic bag with 1 oz. of Chicken Kabob Seasoning. Shake well untill all pieces are well-coated. Place in a plastic bowl, cover and refrigrate for 10-15 minutes. For best results marinate overnight. Remove from refrigerator and broil, grill or fry as desired. For a moist chicken brush with oil or water during grilling.
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Ground Meat (Koubideh) Kabob Seasoning

]]>Directions: Disolve 1 oz. Ground Kabob (Koubideh) seasoning in 5 oz. of luke warm water. Mix 2 lb. of ground beef or turkey with the marinade. Allow to marinade for 10-15 minutes. Form into patties or on a skewer. Broil or grill as desired.
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Baharat

]]>Baharat means "spice" in Arabic, derived from the word bahar, which means pepper, so it is a mixed spice with black pepper. It is an all-purpose spice mix used in many dishes.
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Oxysource Oxygen Enriched Water

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Oxysource oxygenated drinking water employs a patented system which adds food grade oxygen to drinking water. The water undergoes a 7 step filtration process, and a reverse osmosis (RO) as well as ultra-violet (UV) and carbon filters. The high quality drinking water is later injected with food-grade oxygen, using a state-of-the-art machine designed solely for this purpose.

The result is Oxysource oxygenated water which contains up to 55 mg per liter of oxygen concentration in each bottle (Ordinary water has an oxygen concentration of 3-5 mg per liter.)

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Dried Black Curds Paste (Ghare Ghorout)

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Coriander Powder

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Coriander seeds belong to the family of parsley Coriander seed is believed to be among the first few spices and is extensively used in drinks, food, desserts, and pastries. Coriander has created its place in the world of medicines too. Coriander powder has a pleasing whiff and taste. Coriander powder is derived by powdering the seeds and is widely used in Asian countries.

Coriander has the citrus hints, but is sweet and spiky. It is preferred to be used as a fresh herb in Mexican as well as in South American cooking in the name Cilantro. Another prominent mixture is the Middle Eastern spice mixture that contains coriander powder. Moroccan grilling blend with honey contains coriander powder. Coriander powder makes a very good combination in association with lamb. It is an essential ingredient of many curries and gravies as it has a mild aroma instigating the appetite. Coriander powder can be utilized well in barbecue.

Coriander is usually well known as Mexican or Chinese parsley and as Dhania in India.

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Paprika

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Paprika is one of the important spices of the cuisine world. Paprika is added to chicken as well as to vegetables like potatoes and egg varieties. Blending paprika not only gives good aroma to the food but also makes the dishes more delicious enough thereby increasing the appetite.

Food manufacturers make use of paprika in tomato sauces, chilly powders as well as in soups. Processed meat and cheeses are also not spared from the usage of paprika as it gives color. Food manufacturers do not adulterate by adding permissible colors as they get the natural color by adding paprika. 

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Sumac (Ground)

]]>Native to Iran, sumac is a berry of a bush that grows wild. It is widely used in different kinds of the Middle Eastern food. Sumaq is most popular in for its mildly sour taste. In Iranian, Turkish, and Georgian cooking ground sumac is sprinkled over Kebabs. The Lebanese and Syrians use it on fish, and Iraqi and Turks on vegetables. In Arabic cuisine sumaq is used on dishes such as Fattoush and Za'atar.
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Ghoddoumeh

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Barg Skewers

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These of stainless steel skewers are designed for Barg and Seesh kabob. It also can be used for lula kabob, kofta kabob, and Indian seekh kabob.

- Dimentions: 20" x 0.5", Set of 4
- Forged Stainless Steel Construction
- Flat skewer keeps foods from rolling over
- Solid Rosewood Handle
- Long Length Keeps the Hands from the Heat
- Easy to clean

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Koubideh Skewers

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These of stainless steel flat skewers are designed for Koubideh kabob. It also can be used for lula kabob, kofta kabob, and Indian seekh kabob.

- Dimentions: 20" x 1", Set of 4
- Forged Stainless Steel Construction
- Solid Rosewood Handle
- Flat skewer keeps foods from rolling over
- Long Length Keeps the Hands from the Heat
- Flat skewer keeps Koubideh from rolling over

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Dill Pickles

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Cucumber in brine, Kosher style.

3qt - 5fl. oz. - 3kg

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Dill Pickles

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Cucumber in brine, Kosher style.

19 FL. OZ. (1 PT, 3 FL. OZ.) - 562 mL

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Persian-style Automatic Rice Cooker

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Pars Automatic rice cooker is the finest rice cooker for making Iranian/Afghani rice dishes. Unlike Chinese or Japanese rice cookers, Iranian rice cookers are capable of producing a popular Iranian part of rice dishes - rice crust (tah dig). Pars Automatic rice cookers use non-stick materials for producing high-quality rice crust (tahdig).

Removable Teflon non-stick cooking pot
Includes measuring cup
Removable cord (for easy storage)

US Electric System (120V, 60Hz 500W)

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Carnelian Cherry (Zoghalakhteh)

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Soak dried Carnelian Cherry (Zoghalakhteh) in water for several hours until it is soft.
Carnelian Cherry is ready to eat.
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Bidet

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Smoked Basmati Rice

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Orange Blossom Water

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Orange blossom water is an essential ingredient of Iranian and Middle Eastern cuisines. This is mainly used in mixed green salads, fruit salads, lamb, chicken, and rice dishes. Orange blossom water possesses a stronger flavor than rose water and needs to be used in mild quantities in order to preserve the flavor of other ingredients. Only few drops are enough in most of the dishes. Orange blossom water is also added in deserts and ice-creams.

Orange blossom water is also used to cleanse and moisturize the skin. Orange blossom water is suitable for all types of skin. For oily and mature skin types it acts as balancing toning facial mist. Orange blossom's revitalization property boosts the creation of collagen and eliminates dry, wrinkled skin while facilitating the replacement of old cells and thus preserving the skin's natural oils. It also stimulates the circulation of lymphatic fluid to minimize puffiness and ease swelling in the facial area.

Orange blossom water is a distilled water that contains essential ingredients of orange blossom flowers. Orange blossom water adds aroma and taste to the food and compliments the original flavor. Orange blossom water can be used for cooking as a substitute for the original herb.

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Ceylon Tea

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100% Finest Ceylon Earl Grey Tea

Garden Fresh

Sri Lanka is one of the prominent places for producing excellent quality of tea. The finest teas of Sri Lanka are produced approximately 4000 feet above the ground in the bushes. Teas in the bushes grow gradually and moreover are tough to harvest as they have steep slopes. Teas cultivated in each region vary distinctly in flavor and color.

Ceylon has many tea producing areas like Ratnapura that is 55 miles east to the capital Colombo, Dimbula in the west of the central mountains, Uva is to the east of Dimbula, Galle to the south, and Kandy is adjacent to the ancient capital. Teas that are nurtured to a height of 1500 to 1800 feet are of superior quality. These type of teas do not possess a unique flavor and requires blending with tea nurtured in higher areas. Teas that are nurtured within 1800 to 3500 feet height possess good flavor as well as color. Teas produced at 3500 to 7500 feet height are the best teas and contains concentrated flavor. Ceylon Black teas are recommended to be taken with at least little milk.

Tea should be stored in an air tight container. Using a spoon and placing the lid firmly ensures the flavor for a longer period. Adding refined sugar is suggested as raw sugar brings a distinct aroma to the tea.

Packed in Sri Lanka

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Ceylon Earl Grey Tea

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100% Finest Ceylon Earl Grey Tea

Garden Fresh

Packed in Sri Lanka

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Regular Black Tea

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Persian (Farsi) Transparent Keyboard Stickers

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High-quality matt stickers for different keyboards. The Persian (Farsi) Alphabet is pronted on the stickers in black or yellow. The Stickers are made of high-quality transparent matt vinyl. The thickness is 80mkn.

- Make sure to clean your keyboard, or start with a new keyboard, before applying the Stickers, to assure long lasting use.
- These Persian (Farsi) keyboard stickers are transparent with the character set displayed in a unoccupied corner of each key. The existing letters on your keyboard show through the sticker.
- In Yellow and Black colors for Black/Ivory/White Keyboards

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Arabic Transparent Keyboard Stickers

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High-quality matt stickers for different keyboards. The Arabic Alphabet is pronted on the stickers in black or yellow. The Stickers are made of high-quality transparent matt vinyl. The thickness is 80mkn.

- Make sure to clean your keyboard, or start with a new keyboard, before applying the Stickers, to assure long lasting use.
- These Arabic keyboard stickers are transparent with the character set displayed in a unoccupied corner of each key. The existing letters on your keyboard show through the sticker.
- In Yellow and Black colors for Black/Ivory/White Keyboards

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Dried Mint Leaves

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Mint leaves are grown in the Mediterranean regions and are popular all around the world. Basically, Mints require cool climate with soggy soil. But they tend to grow in almost all the places. Mint is an ancient plant and is being used since ages. Mint derived its name from the Greek legend Minthe, a nymph.

Mints are available in three varieties, Spearmint, Pennroyal and Peppermint. Spearmint & Pennroyal mints possess strong aroma and hence are extensively used for cooking as it also blends with all the vegetables like carrots, peas, tomatoes and potatoes. Spearmint also has a mild aroma and gives green salads an attractive dressing luring the consumer thereby increasing the appetite. This gives a chill feeling in the mouth. Spearmint is enthusiastically eaten in the Middle East and Balkans. Peppermint is added to chewing gum and toothpaste to give a tangy flavor. Peppermint blended with desserts or juices supplements it with its flavor. Indians intake of mint is observed frequently. Mint tea is relished by Arabs.

Mint has a lot of medicinal characteristics. It is useful to eradicate ailments relating to stomach. Mint serves as a good remedy for cold and fever. Rheumatism, ear pain, sinus trouble and for hiccups mint is recommended. Mint used with lamb, poultry or fish dishes adds to the taste of the dish as it has a pleasant aroma.

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Dried Persian Fenugreek Leaves

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Fenugreek resembles a bean plant and is found in the Mediterranean and North Africa. Fenugreek name was derived from the Latin word Greek hay which meant fodder. India has an abundance of fenugreek and dried fenugreek leaves when supplemented to food gives good aroma. Fenugreek leaves taste bitter but is pungent with pleasant flavor. Fenugreek leaves can be used in both the ways, fresh or dried. Dried leaves are herbs that tastes bitter than the fresh leaves.

Fenugreek leaves are the best cattle fodder. Fenugreek leaves possess exceptional medicinal values. Fenugreek is given to reduce high fever as it has a cool soothing effect. Fenugreek eradicates stomach disorders like indigestion or stomach upset. People suffering with sever ulcer or arthritis are specially advised to eat more of fenugreek leaves as it marks its place slowly relieving them of their pain.

A vegetable sauce of Iran called Ghormeh sabzi is prepared using fenugreek leaves in combination with dried lime. Iranians supplement fenugreek leaves to rice dishes, stews and soups. Dried fenugreek leaves supplemented with potato curry enhances the flavor of curry thus bringing complements. Another species of fenugreek, the blue fenugreek leaves are relatively used extensively in Central Europe for its pleasant flavor. Blue fenugreek works great with cottage cheese spreads.

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Kashk Bademjan

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Ash Reshte (Persian Noodle Soup)

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Pomegranate Juice

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Meat Grinder

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Pars Super Meat Grinder is equipped with all metal parts except for the meat feeder. The circuit breaker protects the motor when the Meat Grinder is overloaded.

Specifications:
- Includes Three Cutting Plates (fine, medium, and coarse), Kubbe Attachment, and Feeder.
- Large Metal Hopper Stainless Steel Cutting Blade
-Easy to remove grinder cap
- Easy Cleaning
- Circuit breaker prevents motor burnout
- 110v | 60 Hz

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Iraqi Family Cookbook

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Author: Kay Karim
Format: Spiral-bound - 104 pages
ISBN: 978-1424308866 | Published by Iraqi Family Cookbook, LLC

Iraqi Family Cookbook: From Mosul to America is the first authentic regional cookbook that includes over 80 recipes of appetizers, entries and desserts. These recipes have been handed down through many generations, from grandmothers to mothers to daughters. There are over 60 original photographs to illustrate the food, family and country. I hope this book will guide you to cook and enjoy Iraqi cuisine and flavors. Iraqi Family Cookbook is the first illustrated Iraqi regional cookbook. The recipes are measured to fit the American kitchen. There are over 80 recipes and original photographs of food and family. These dishes originated in the northern region of Iraq called Mosul, and made their way to Baghdad and other regions of the country.

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The Persian Wedding

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Author: Bijan Moridani
Format: Hardcover - 240 pages - 11.1 x 8.6 x 1.1 inches
ISBN: 0-9770175-0-8 | Published by Inner Layers

The Persian Wedding From ancient Persia to present day Iran, the celebration of the uniting of man and woman is described in this unique book. The visually captivating tradition is carefully presented as a work of art, with ten paintings by internationally renowned artist Nasser Ovissi as well as many pages of photos of the ceremonial wedding setting and its details and symbolism. This beautiful bilingual book is written in its entirety in English and Persian.

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Scent Burner

]]>Brass Scent Burner for burning Syrian Rue Seeds (Esfand) and Frankincense (Kondor).
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Armenian Cracker Bread

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- 5 Round %100 Natural, %100 Organically Grown whole wheat cracker bread with sesame seeds
- Not preserved, not bleached, not bromated

Ingredients: Organically Grown whole wheat, Pure Sesame Oil, Clover Honey, Pure dairy Butter (natural -not salted), Sesame Seeds, Salt and Yeast

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Nazook

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Persian Cooking For a Healthy Kitchen

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Author: Najmieh Batmanglij
Format: Paperback - 200 pages - 8.5" x 9.5"
ISBN: 0-934211-67-1 | Published by Mage Publishers

Persian cuisine is exotic yet simple like a poem by Omar Khayyam, healthy yet colorful like a Persian miniature painting. It combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of onion, garlic, vegetables, fruit, nuts, herbs; and a delicate, uniquely Persian mix of spices such as rose petals, angelica seeds, dried limes, candied orange peels, cinnamon, cardamom, cumin and saffron to achieve a delicious and balanced diet. Drawing on her 15 years of experience collecting and adapting authentic Persian recipes, and inspired by her years in Southern France and the United States, Najmieh Batmanglij has brought about a marriage of ancient Persian cooking, French Provencal food presentation, and contemporary American eating styles. The result is Persian Cooking for a Healthy Kitchen, 95 exquisite kitchen-tested recipes that are low in fat yet high in flavor--a feast for both the eyes and the taste buds--that meet the current health goals of limiting the calories from saturated fats. The recipes have been kitchen tested by both American and Persian chefs. They are intelligently written and easy to follow, one per page, each facing a magnificent photograph by the renowned French photographer, Serge Ephrahim.

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A Taste of Persia

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Author: Najmieh Batmanglij
Format: Paperback - 176 pages - 7" x 10"
ISBN: 1-933823-13-5 | Published by Mage Publishers

A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of specialty stores around the nation that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.

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Silk Road Cooking

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Author: Najmieh Batmanglij
Format: Paperback - 336 pages - 8.75" x 11.5"
ISBN: 0-934211-96-5 | Published by Mage Publishers

This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In Silk Road Cooking: A Vegetarian Journey, Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike -- anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the author's extensive research and her travels along the Silk Road during the past 25 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favorite poets and writers of the region.

The scope of her culinary journey of discovery is vast -- from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the westernmost terminus of the ancient trade routes in Italy. Her recipes -- all of them personal favorites -- include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savory pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone.

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New Food of Life

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Author: Najmieh Batmanglij
Format: Hardcover - 8.5" x 9.5" - 440 pages
ISBN: 0-934211-34-5 | Published by Mage Publishers

New Food of Life is a treasury of 240 classical and regional Iranian recipes. 120 color photographs intertwined with descriptions of ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes make New Food of Life not just a collection of recipes but also an introduction to Persian art and culture.

Each recipe is presented in a format that is brilliantly logical and marvelously easy to follow. You will learn how to cook rice, the jewel of Persian cooking, simply yet deliciously. And by combining it with a little meat, fowl, or fish, vegetables, fruits, and herbs, you'll have a balanced diet--colorful, yet healthy, simple yet exotic.

Iranian festivals, ceremonies, and celebrations, together with the menus and recipes associated with them are described in detail: from the ancient winter solstice celebration, Yalda, or the "sun's birthday," which is the origin of such Western holidays as Christmas and Halloween, to the rituals and symbolism involved in a modern Iranian marriage.

Like a magnificent Persian carpet, 1,000 years of Persian literature and art have been woven into the book. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mussavar and Aq Mirak, from the poetry of Omar Khayyam to the humor of Mulla Nasruddin are all included.

Now with the ingredients for Iranian food available in most US cities, New Food of Life makes accessible one of the world's oldest--yet least known--culinary traditions where the first recipes were written 4,000 years ago in a cuneiform script on clay tablets.

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Dizi

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Kettle with Faucet

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This stainless steel kettle with faucet is a good replacement for samovar. It is suitable for all types of cookers, radiant rings, gas, solid fuel, oil fired hob, ceramic hob, and electric hot-plate.

Features:
- 18/8 rust-resistant, stainless steel
- 5 Liter Capacity
- Fits any standard teapot

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Decaffeinated Turkish Coffee

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Edna's Decaf Turkish Coffee - 97% Decaffeinated

Instructions:
1. Pour one teaspoon of coffee into ibrik (Turkish Coffee Decanters).
2. Add 1/2 teaspoon of sugar, and one cup of water (Turkish coffee cup.)
3. Stir and allow coffee to rise.
4. Remove coffee pot before boiling and serve.

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Adobe Illustrator CS2 ME

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Adobe Illustrator CS2 ME software offers exceptional Middle Eastern support for Arabic, Persian (Farsi/Dari), Hebrew and other languages. It gives you new creative freedom that lets you realize your ideas quickly and powerfully. Instantly convert bitmaps to vector artwork and paint more intuitively. Save time with intelligent palettes and optimized workspaces. Plus, tight integration with other software allows you to produce extraordinary graphics for print, video, the Web, and mobile devices.

- Text Settings:
Illustrator comes with special settings for typing and laying out Arabic or Hebrew text, such as:
- Possibility to use Arabic, Farsi or Hindi digits
- Use kashidas for letter spacing and full justification
- Set vowels /diacritics positioning
- Ligature option
- Justify text in three possible ways to get the results you want (Standard, Arabic, Naskh)

- Additional Fonts:
Illustrator supports most fonts shipped with the OS as well as a large number of third party fonts widely used by graphic designers in the Middle Eastern regions.

- Bi-directional Text flow:
In Illustrator, the notion of right-to-left behaviour applies to several objects: Paragraph and Character. You can easily mix Right-to-Left and Left-to-Right Words and Paragraphs in a document.

- Dictionary and Hyphenation Module:
Illustrator comes with a comprehensive dictionary for Arabic allowing you to spell check Arabic text with a choice of rules, like Strict Aleef Hamza, Strict Final Yaa, both or none. Illustrator comes with a Dictionary and Hyphenation Module for Hebrew.

- Find / Replace:
You can search for and change specific occurrences of Middle Eastern text. Illustrator includes a "Ignore Accent" option. When checked, the user can search for a string of text whether it contains some accents or not.

Import/Export Options for ME characters:
Illustrator includes improved import and export options for RTF, Unicode, Word, Freehand, CorelDraw, PDF, SVG, PSD, EPS, EMF and DXF/DWG files including Middle Eastern text. Encodings has been added for Middle Eastern characters to facilitate text import and export, Save for Web and DXF/DWG file import.

Freehand Hebrew text Illustrator comes with an enhanced filter to import Macromedia Freehand Hebrew files.

* To Download the demo version click here.

* NOTE: All Upgrades are based upon you owning the specific version indicated, and for the same platform (Mac/Mac, Win/Win). Illustrator UPGRADES for stand-alone programs, not from a Creative Suite bundle.

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Adobe Photoshop CS2 ME

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Adobe Photoshop CS2 ME software offers exceptional Middle Eastern support for Arabic, Persian (Farsi/Dari), Hebrew and other languages. Photoshop CS2 ME , the professional image-editing standard and leader of the Photoshop digital imaging line, delivers more of what you crave. Groundbreaking creative tools help you achieve extraordinary results. Unprecedented adaptability lets you custom-fit Photoshop to the way you work. And with more efficient editing, processing, and file handling, there's no slowing you down.

- Text Settings:
Photoshop ME CS2 comes with special settings for typing and laying out Arabic or Hebrew text, such as:
- Possibility to use Arabic, Farsi or Hindi digits
- Use kashidas for letter spacing and full justification
- Set vowels /diacritics positioning
- Ligature option
- Justify text in three possible ways to get the results you want (Standard, Arabic, Naskh)

- Additional Fonts:
Photoshop ME CS2 supports most fonts shipped with the OS as well as a large number of third party fonts widely used by graphic designers in the Middle Eastern regions.

- Bi-directional Text flow:
In Photoshop ME CS2, the notion of right-to-left behaviour applies to several objects: Paragraph and Character. You can easily mix Right-to-Left and Left-to-Right Words and Paragraphs in a document.

- Dictionary and Hyphenation Module:
Photoshop ME CS2 comes with a comprehensive dictionary for Arabic allowing you to spell check Arabic text with a choice of rules, like Strict Aleef Hamza, Strict Final Yaa, both or none. Photoshop comes with a Dictionary and Hyphenation Module for Hebrew.

- Find / Replace:
You can search for and change specific occurrences of Middle Eastern text. Photoshop includes a "Ignore Accent" option. When checked, the user can search for a string of text whether it contains some accents or not.

Save for Web:
Special encodings have been added to allow this option to work with Middle Eastern languages.

- Contact Sheet II / Picture Gallery / Smart Quotes / SWF Export:
These options have been adapted to work correctly with Middle Eastern languages.?

* To Download the demo version click here.

* NOTE: All Upgrades are based upon you owning the specific version indicated, and for the same platform (Mac/Mac, Win/Win). PhotoShop UPGRADES for stand-alone programs, not from a Creative Suite bundle.

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Adobe Creative Suite CS2-ME Premium

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Adobe Creative Suite CS2-ME PREMIUM is a bundle package of Adobe-ME softwares. Each program offers exceptional Middle Eastern support for Arabic, Persian (Farsi/Dari), Hebrew and other languages.
Adobe Creative Suite CS2-ME PREMIUM edition includes: InDesign CS2-ME, PhotoShop CS2-ME, Illustrator CS2-ME, Acrobat 7.0-ME Pro and GoLive-US.

* For more information on the software go to Winsoft's website.

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Adobe Creative Suite CS2-ME Standard

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Adobe Creative Suite CS2-ME is a bundle package of Adobe-ME softwares. Each program offers exceptional Middle Eastern support for Arabic, Persian (Farsi/Dari), Hebrew and other languages.
Adobe Creative Suite CS2-ME STANDARD edition includes: InDesign CS2-ME, PhotoShop CS2-ME, Illustrator CS2-ME.

* For more information on the software go to Winsoft's website.

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Adobe InDesign CS2 ME

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Adobe InDesign CS2-ME offers exceptional support for Arabic, Farsi (Persian), Hebrew while it still works in English and European other languages. InDesign CS2 ME includes an extensive list of Desktop Publishing, Typesetting, Page Layout, Graphic Design, and Internet publishing features.
Adobe InDesign CS2-ME can be purchased in single-user 'Full Box' or 'Upgrade' packages. Bundle packages are also available containing all of the CS2-ME products (see Creative Suite CS2-ME).

- Middle Eastern Fonts: While all of the Adobe-ME products includes a free bundle of Middle Eastern language fonts, Adobe InDesign CS2-ME includes the largest of these FREE FONT bundles. These fonts includes support for Arabic, Farsi (Persian) and Hebrew.
- Multiple Language support: Adobe InDesign CS2-ME supports ARABIC, FARSI (Persian) and Hebrew with other languages. It also supports Central European based languages, including Albanian, Belarusian, Bulgarian, Croatian, Czech, Estonian, Greek, Hungarian, Icelandic, Latvian, Lithuanian, Polish, Romanian, Russian, Slovak, Slovenian, Turkish, Ukrainian. InDesign CS-ME handles this and even English and Western European languages.
- Import /Export Options: You have many options when importing and exporting files with Adobe InDesign-ME. This includes importing text files from either Windows or Macintosh (Microsoft Word documents, RTF files, and other Middle Eastern language formats), exporting Acrobat PDF, and EPS pages.

* For more information on the software go to Winsoft's website.

* NOTE: Please choose the appropriate version (Full Box or upgrade) from the dropdown menu. All upgrades are based upon you owning the specific version indicated, and for the same platform (Win/Win, Mac/Mac) except for Pagemaker Upgrade. InDesign upgrades for stand-alone programs, not from a Creative Suite Bundle.

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Magic Phone Card

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No Connection Fee, No Monthly Payment, No Maintenance Fee.

Rates:
For information on the the rates click here.

- For costomer service click here.
- For applicable terms and conditions click here.

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Bita Phone Card

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No Connection Fee, No Monthly Payment, No Maintenance Fee.

Rates:
For information on the the rates click here.

- For costomer service click here.
- For applicable terms and conditions click here.

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Soup Ladle

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Rice Server

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Stockpot with Glass Lid

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This sturdy stockpot is an ideal tool for cooking Middle Eastern and Indian stews, but it also excels when making large-batch soups (Aash). The pot features two oversized loop handles for easy transfer, along with a domed glass lid that locks heat, moisture, and flavors inside. It is made of a durable hard aluminum, which heats quickly and evenly during cooking.

Features:
- Three layers non-stick scratch-resistant coating ensures long-lasting non-stick performance
- Oven proof up to 300 degrees
- Glass cover included
- Hard enamel exterior that is durable, stain-resistant and easy to clean
- Ultra-base delivers even heat distribution for excellent cooking results
- Hammer grade finish
- Material: aluminum
- In 7 different sizes (3 quart, 4 quart, 5 quart, 6 quart, 8.5 quart, 13 quart, and 18 quart)
- Heat resistant tempered glass lid

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Porcelain Floral Teapot

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Traditional-style Kettle

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Traditional style heavy-duty stainless steel kettle suitable for all types of cookers radiant rings, gas, solid fuel, oil fired hob, halogen, all types of ranges, ceramic hob, and electric hot-plate.

3 Liters

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Turkish Coffee Decanters (Three Pieces)

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Brew and serve Turkish coffee in these 3 heavy-duty 18/10 stainless steel decanters(known as Ibrik in Turkish.) Ibrik's features include bell-shaped pot and contoured ABS handle. These Turkish style coffee pots are also ideal as cappuccino and milk frothing jugs. They can also be used for melting butter, warming milk, and making sauces.

Set of three ibriks. The set consists of 6oz., 12oz., and 24oz pots.

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Sauce Pan with Glass Lid

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The base of this sauce pan distributes the heat evenly with no hot spots, and the durable nonstick interior encourages heavy use and fast, easy cleanup. This pan also features a hard grey enamel exterior that is stain resistant and a stay-cool handle.

Features:
- Three layers non-stick scratch-resistant coating ensures long-lasting non-stick performance
- Oven proof up to 300 degrees
- Glass cover included
- Hard enamel exterior that is durable, stain-resistant and easy to clean
- Ultra-base delivers even heat distribution for excellent cooking results
- Hammer grade finish
- Material: aluminum
- In different sizes (2 QT and 4 QT)
- Heat resistant tempered glass lid

Cleaning and Care: Dishwasher safe

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Frying Pan with Glass Cover

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Ideal for frying, scrambling, sauteing, or searing all of your favorite foods. The Tiger cookware fry pan is made from aluminum which has a great conductor of heat and a strong metal.

Features:
- Three layers non-stick coating
- Glass cover included
- Hammer grade finish
- Oven proof up to 300 degrees
- Material: aluminum
- In different sizes (12" and 14" Frying pans)
- Heat resistant tempered glass lid

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Whistling Kettle and Teapot

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The narita kettle is made of high quality, durable, and rust-resistant 18/8 stainless steel. It has a removable lid for easy filing and cleaning, the ergonomic design of the handle allows for contoured grip and spill-less pouring. The kettle spout is built to whistle when water boils.

The teapot enables the user to make tea similar to that of a Samovar.

Kettle's capacity: 2.8 QT - Teapot's capacity: 0.5 QT

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Whistling Kettle

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The Narita kettle is made of high quality, durable, and rust-resistant 18/8 stainless steel. It has a removable lid for easy filing and cleaning, the ergonomic design of the handle allows for contoured grip and spill-less pouring. The kettle spout is built to whistle when water boils.

Capacity: 2.8 QT - 2.64 Liter

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Olive Oil

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Extra virgin olive oil from Spain. 100% Pure.
Acidity under 1%.
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Grapeseed Oil

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Grapeseed Oil has a clean, light taste that has been described as 'nutty'. Because of its 'neutral' taste, grape seed oil is often used as a base for infusing or flavoring with garlic, rosemary, or other herbs or spices.
The neutral flavor of grapeseed oil makes it perfect for any dish requiring healthful oil without a strong or unwanted flavor.

- All Natural
- No Cholesterol
- No Preservatives
- No Sodium
- No Trans-Fatty Acid

Great for: Frying, baking, salads.

Product of Spain. 1 Liter (1Qt. 2 Fl. Oz.)

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Yellow Rock Candy (Nabat)

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Nazook

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Honey Almond Brittles (Sowhan Asali)

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Sesame Brittles (Sowhan Konjed)

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Zereshk (Barberries)

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In Afghan and Iranian cooking, berberis (barberry) flavors rice dishes, known as Polow (in Persian) and Pilau (in Dari). In Iran it is used in kookoo-ye sabzi (an herb omelet) and Zereshk-polow (rice mixed with barberry served with chiken). In India, pickled barberries are served with curries or used like raisins in desserts.
Storage: Store barberries airtight in the freezer to maintain bright red color and freshness. The red color of barberries darkens with age as they oxidize.

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Rusk Bread

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- Low Fat
- No Cholestrol
- Great Tasting Snack

24 Slices. 2 Individually wrapped packes. Product of Turkey.

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Young Walnut Preserve

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Ingredients: Walnut (Unripe, Green), Sugar, Spices

No preservatives, artificial colors and flavoring.
Made in Armenia

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Hard Sugar Cubes

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Chinese date (Senjed)

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Grape Molasses

]]>Concentrated Grape Juice
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Clock with Persian/Arabic/Urdu Numerals

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A 10 inch wall clock with Persian/Arabic/Urdu numerals. The clock has a black plastic case, and uses one AA battery (included).

Diameter: 9 and 5/8 in. | Thickness: 1.5 In.

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Cashews

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Dried Mulberries

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Dried Figs

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Dried Apricot (Gheysi)

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Mazafati Dates

]]>Mazafati dates from the city of Bam, Iran, have a dark brown to black color. They are very soft and have a unique delicious taste.
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Stuffed Grape Leaves (Dolma)

]]>Cooked rice,vegetables and grains all wrapped in grape leaves.
- Vegetarian, All Natural
- Product of Turkey
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Sugar Loaf (Kaleh Ghand)

]]>Sugar Loaf (Kaleh Ghand) for Iranian weddings.
> Hight: 5.5 In. | Diameter: 2.5 In.
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Kashk (Powder)

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Yogurt Soda (Doogh)

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- A Four-bottle Package.

Doogh is a carbonated drink made of yogurt with a a consistency similar to whole milk. It is usually Salty and sometimes is flavored with pepper and dried mint. It is generally served chilled, or over ice.
Doogh is popular in Iran, Afghanistan, Azerbaijan, and Armenia. It is mostly served with different types of Kebab.

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Kiseh (Lif)

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Kisseh is a traditional Iranian skin polishing device that can be used with soap, but is oroginally made for using Sefidab.

Application:
- with Sefidab: Wet Sefidab and parts of the skin. Start scrubbing the skin in a back and forth motion with Kisseh. Apply water in order to rinse, rinse several times, and wipe away any remaing debris and dead skin with running water. Skin should feel rejuvinated, radiant, and silky.
- with Soap: Use it as a regular Loofah.

* The color and design of the actual Kisseh might be different from the picture here.

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Natural Volcanic Pumice Stone (sang-e pa)

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Sange Pa (natural Iranian volcanic pumice stone) is a tool to make the rough feet smooth and soft. It has been an indispensable part of Iranian baths for centuries. The natural abrasive qualities of Sange Pa makes it an excellent tool for scrubbing rough skin and callous areas of feet.

Made of volcanic lava rock it does not lose its effectiveness or shape, and will not soften or dissolve. Is is very lightweight and floats on the water.

How to use it:
1. Soak your feet for a few minutes, then wash it well with a soap, or Kisseh and Sefidab.
2. With a back and forth motion, rub the pumice stone over rough parts of your feet. Rub Sange Pa softly against the skin with a back and forth movement. This will take off the hard skin.
3. Wash the feet again with soap and warm water. Also, rinse the Pumice Stone with warm water after each use. Sange Pa is easy-to-clean and bacteria and mold resistant because of its volcanic nature.
Do not try to make your feet perfectly smooth with the first use. You may remove too much skin. If your feet are not dry and cracked, and also depending on how rough your skin is, you are probably able to make them soft in one use.

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Persian Cold Wax

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The easiest most effective way to remove unwanted hair.
In spite of the name, there is no wax in this product. It is a sugaring kit. Sugaring is a centuries-old technique for hair removal. Unlike wax, sugar does not adhere to skin so pulling off the cloth strips is less painful.

No heating necessary
Easily spreadable
Safe, Fast and simple to use anytime, anywhere
Removes hair by the roots and discourages new growth
Leaves skin beautifully smooth for weeks
Complete instructions and depilatory strips enclosed
Depilatory strips maybe washed and re-used

Ingredients: Sucrose, Honey, Acacia, Citrus Extract.

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Lotus

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Black Henna

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Red Henna

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Syrian Rue Seeds (Esfand)

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Peganum harmala, or Syrian Rue, is a perennial shrub with fleshy spikey-looking leaves, growing up to 1 meter tall. Its small, brown seeds contains harmine and other harmala alkaloids. It is one of the plants speculated to be the Soma or Haoma of ancient Persia.

The seeds yield a dye (turkish red or syrian red) long used in Persian carpets. But ordinary Iranians mainly use it for protecting themselves from "the bad eye." The seeds are burn with charcoal in a censer or on a small stand in the weddings, the new year ceremonies, or simply in the begining of a working day.

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Black Currant Raisin

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Pistachio Brittles (Sowhan Qom)

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Persian Pistachio Brittles (Sowhan) made in the city of Qom.

Ingredients: Wheat Sprouts, Pistachio, Cardamom, Saffron, Flour, Vegetable Oil, Sugar.

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Turmeric

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Turmeric (Zardchoobeh, in Persian) is a spice commonly used in Iranian cuisine.

Turmeric belongs to the ginger type of species. Turmeric is a root that rises approximately to 2 feet length. The flavor of Turmeric is bitter but is extensively used as a tang in dishes. It is also considered as one of the best innate coloring agent in dishes. It has a wide recognition in the field of traditional Middle Eastern and Indian medicines.

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Dried Shallot

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Shallots belong to the family of onions. Shallots have a regular place in the cuisine, but the freeze dried shallots are highly preferred and are an indispensable part of the cuisine world. Shallots carry mild, sweet and subtle aroma.

Freeze dried shallots are derived from fresh shallots and are available in jars only. One pound of freeze dried shallot is abstracted from 18 pounds of fresh shallots making it highly priced item. Freeze dried shallots get mixed very well with a distinct taste. As shallots are used freeze dried it is easy to sprinkle over fish, hamburgers, steak, chicken, omelets, salads and any assortment of vegetable. Shallots can be recommended for low sodium diets as they are well known for their salt free seasoning. Tastes of sauces are enhanced with the supplementing of shallots. Due to their light nature shallots can be added in red or white win or on any dry dish thus enhancing the taste of that particular dish or wine. Shallots stirred in butter with rice or pasta makes a great combination.

Some of the delicious recipes with shallots are chicken in shallot gravy and soup, Tuna and shallot pasta, roasted shallot sauce, broiled steak with shallot fried in butter.

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Sliced Garlic

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Sliced garlic is one of the essential ingredients of any cuisine. Sliced garlic is always recommended as adulteration is not found in these brands. But garlic powders available in the markets are many times found to be adulterated to hype the flavor and color of the ingredient. Sliced garlic is blended with other spices and garlic lovers like having sliced garlic with a pinch of salt. The global world accepts the values of garlic and has accepted sliced garlic for its medicinal value. It carries a unique aroma and gives the dishes a pleasant taste. Sliced garlic has gained utmost popularity and is prominent in all the places of the world.

Sliced garlic possesses excellent medicinal qualities. It is recommended for stomach upset, indigestion, gastric trouble, arthritis, cold and cough. As it is readily available in every house easily it is used extensively. Using it with food lures not only the appetite but also acts as an agent for perfect digestion.

Some of the prominent dishes with the perfect blending of sliced garlic are the sandwiches, salads, pastas, tomato sauces, oven roasted vegetables with sliced garlic, Middle East chicken soups. Egg plant salad with sliced garlic is one of the preferred salads in the Middle East. Middle East mixed spices consist mainly sliced garlic and is very much relished.

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Crushed Dried Lime

]]>Dried lime is used in many Iranian dishes--such as Ghormeh Sabzi-- to add a sour taste to the food. Dried lime's skin is edible.
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Orange Peels

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Sour Orange Peels

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Frankincense (Kondor)

]]>Frankincense or olibanum (Kondor in Persian) is an aromatic resin obtained from the tree Boswellia thurifera. It is commonly used to create incense. Traditionally, the pices or the powder is burn with charcoal in a censer or on a small stand.
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Nutmeg (Ground)

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Nutmeg is a fruit that breaks open into half revealing a red colored cover called aril, and below the aril is an oval shaped seed called nutmeg. The aril that is oval in shape is initially dried after collecting and later on sold as Mace. Nutmegs are available in oval shape length, and are dark brown in color. Lime is applied on nutmeg and so it plays a vital role in protecting whole nutmeg from insects and fungus. Nutmeg tastes sweet and has good flavor. Nutmeg is positively not a nut and so people suffering with allergy also can consume it.

Nutmeg ground can be used separately in vegetables like potatoes and can be added to seafoods also. But, Nutmeg and mace blend together make a great combination for vegetables, veal, stewed fruit, milk puddings, potatoes, tomato, beef, seafood, kabab, cheese triangles, white sauce, moussaka and spinach pastries.

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Sweet Basil Seed

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Anise Seed

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Anise is an inherent seed of the Middle East, and is notable for its medicinal qualities and aroma since ancient times. It belongs to the parsley family and is closely related to cumin and dill. Anise is oval in shape and is grayish brown in color, and tastes like licorice.

People of Middle East and Indians use anise seeds in soups and stews. Its aroma is commonly used in candies and its oil is used in liquors. It was used to drive away epileptic attacks and also to abet digestion. Anise plants were hung near the pillows of ancient Romans as they considered it to be an averter to bad dreams.

Anise seed is given more preference in the cuisine because of its taste and mainly as it possess eminent volatile oil. Anise seed is used in both the ways as a whole or it is crushed and added in cakes, breads, cookies, cheese, stews, pickles, fish and shellfish. It gives the cooking a definite appearance due to its aroma and oil content.

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Psyllium

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Psyllium (Known as Esparze in Iran Isabgol in India) is a local crop of Iran and India. This plant is also recognized as fleawort and is valued for its excellent fiber content.

Psyllium possesses great medicinal values. the Psyllium seed husks are used as a remedy for constipation. It cures constipation as it contains natural laxative. It is beleived that Psyllium seeds also reduce cholesterol level in the blood. It also is of great source in cleaning bowels from toxic substances and in treating peptic ulcers. Psyllium helps in reducing excess fat from the body.

Psyllium is added to some types of Middle Eastern and Indian Halvas. It can also be added to juices and salads.

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Four Seeds (Char Tokhmeh)

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Black Caraway Seeds

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Black caraway (Shahdaneh in Persian) belongs to the rununculaceae family. Its aboriginal is in the Mediterranean and is proposed as a blessed seed for its therapeutic characteristics. Black caraway is recognized in various names like Roman coriander, kalonji, black cumin, fennel flower, black seed, etc.

Black caraway seeds are recommended to be used for breads as well as vegetables in North India, turkey, Iran and Lebanon. Though it is a bit bitter, the pepper taste in it augments the vegetable dishes of Iran and north India. Black caraway seeds are used in salads, cottage cheese, poultry, pickles, and lamb for its aroma and its excellent feature. Iranians use Black caraway seeds in making breads, Torshis (pickles) and some dishes. North Indians use it in nans, yoghurts, chutneys, dals and curries.

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Ginger (Whole)

]]>Ginger is extensively used in Asian and Indian cuisine. Ginger can be dried and pounded into powder to make ginger powder. Ginger is hot and possess good aroma. Ginger grounded and blended with any food carries a distinct flavor. Ginger has excellent medicinal value as it assists in eradicating nauseate feeling during travel and stomach pain. The basic reason of ginger possessing such a medicinal value is that ginger has anti inflammatory as well as anti bacterial possessions.
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Quince Seeds

]]>An associate of apples and pears, quince is believed to be a local fruit of southwest and central Asia. The quince seeds are used for medicinal purposes since the ancient epoch. Quince seeds are pectin rich. It is blended and is given for treating sore throats and diarrhea. They play a vital role in the cosmetic industry as well as for medicinal cosmetics. Bleeding of the bowel is also treated using quince seed in combination.
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White Cardamom

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Green Cardamom

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Green cardamom is recognized as the queen of spices. Cardamom is believed to be the highly priced spices as it is harvested by hand. Cardamom enriches the taste of many Middle Eastern foods. The taste and aroma of cardamom makes the food more appeasing and delicious. It is also used as an additive to black tea and Arabic coffee.

Cardamom is also popular for its medicinal values. It is one of the best home remedies preferred for indigestion, vomiting, nausea, stomach pain. Cardamom seeds when chewed appease the breath.

Cardamom pods are best preserved if kept out of the sunlight. The pounded seeds are expected to be consumed at the earliest as the powder tends to lose its volatile oils due to evaporation.

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Leek Seeds

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Leek is an essential part of many soups (Aash) and dishes in Iran. It is also a part of Sabzi Khordan, a side dish that includes different herbs and is eaten mostly with Abgoosht and some other Iranian dishes.

Leek belongs to the onion family and the process of growing leeks seeds is simpler than the onions. They grow in different soil conditions, but the only constraint is that the soil should be free from water logging. Leek seed should be sown in enough space as it yields results after a long time. The bulb base makes an excellent vegetable and the green leek tops add flavor in stews or soups. They are enriched with vitamin A and are very nourishing and healthy. Leek seeds yield well during early spring and winter.

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Pickling Spices

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Sumac (Whole)

]]>Native to the Middle East, sumac is a berry of a bush that grows wild. It is most popular in Iranian cooking for its mildly sour taste. Whole sumac is used in different types of Ash and soup. It is also used in some types of Torshi (Iranian our pickles).
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Safflower

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The dried flowers of safflower (known as Golrang in Iran) are made use as food colors instead of the high priced saffron.

Safflower is mostly found in shining red, yellow and orange colors. Its seed is essential as it is used as bird seed and edible oil. The strong taproot in this plant facilitates it in surviving even in dry climates.

Safflower was conventionally cultivated for making dyes, medicines, as an aroma and color for food. Safflower is believed to be one of the oldest crops. Generally, it is nurtured for personal usage and so the worlds production is as low as 800000 tons per year. Safflower seed oil is useful for paint industries. India produces half of the production of the world, while USA, Argentina, Australia, Mexico, etc account for the rest of the production. China produces notably for its medicinal purpose only. It is believed to be useful for controlling and eradicating ailments like constipation, heart disease, female disorders as well as for lack of sexual feelings.

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Chamomile

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Chamomile is an ancient and traditional plant prominent for its medicinal value and is the most preferred herb of any garden. Egyptians devoted it to gods as chamomile could cure ailments. Chamomile is not only a physician to humans but is also believed to be one of the best physicians of the gardens because any drooping plant recuperates if a chamomile herb is fixed near the drooping plant.

Chamomile plant is gray and green in color. The suitable soil is dry and sandy soil. The root of this plant is fibrous and the stem is hairy. The leaves droop like thread thus covering the entire plant giving it a feathery fade. The chamomile fruit is dry and tiny initially but later on grows conical in shape. Chamomile attracts small flies. Chamomile is sturdy and possesses the aroma of apples. This quality compelled the Greeks to recognize chamomile plant as ground apple, while the Spanish noted it as the little apple.

Chamomile is used while bathing and is commonly used in tea as it gives a soothing effect. Chamomiles are available in two different varieties namely German and Roman. German chamomiles are sweet in taste and believed to have little medicinal values. Roman chamomiles possess strong aroma. Chamomile petals consists necessary oils and can be used in salads. Chamomile leaves are useful for crafts. Chamomile is used as shampoo, hair conditioner, medicinal tea (in traditional Asian and Middle Eastern cultures) and as an herbal foot soaker.

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Jujube

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Fenugreek Seed

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Fenugreek (Shanbelileh in Persian) has derived its name from the Latin word Greek hay. Fenugreeks are seeds of a plant that resembles a bean plant. Fenugreek exists as a seed and in the form of a powder. Fenugreek seeds is yellow in color and possesses a strong pungent smell when pounded after roasting the seeds. It is bitter in taste. Fenugreek has been of great use from decades. Egyptians utilized it to reduce fever and was used as cattle fodder.

Fenugreek is an indigenous crop of the Middle East, India, and southern Europe. Fenugreek seeds when simply roasted also gives a great flavor. In the national language of India Hindi Fenugreek is known as methi. It is considered an integral part of the Indian cuisine. Traditional cooking of south Indians exclusively make more use of fenugreek seeds. Pickles are given blended with fenugreek powder to enhance the flavor and it also acts as a preservative.

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Dried Rose Bud

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Dried rose plants are mostly the wild kind of plants and so no particular pesticides, manure or compost is added to grow these plants. Dried rose plants grow to a height of 1.6 meter and width of 1.2 meter. Dried roses are natural and unrefined so it is advisable for natural production. Yet, the dried rose buds are useful in many ways right from the cuisine table to the decoration table.

Dried rose flowers and buds are of use since primeval period. Ancient people used it for wedding and occasional decorations. Rose flowers have created a significant place in the medicine world. It is believed that the medicinal value of rose flowers was instigated initially in Iran. Pink rose buds carry mild fragrance and is highly recommended for adding fragrance in oils. Chinese believe that dried roses assist in stimulating the blood circulation thereby ensuring healthy life. The aroma of rose is found in the epidermal cells of its petals.

Dried rose buds or the petals are ideal signs of decoration of romantic tables. They can also be used on trays, tea, cakes and jams. Dried rose is widely recommended for cosmetics as it has an essential quality of producing a soothing and cool effect.

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Citric Acid

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Dried Cilantro

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Cilantro is an ancient annual herb and belongs to the parsley species. Cilantro gained importance from the prehistoric period as it grew in the Babylon gardens. Cilantros are the dried leaves of the Coriandrum Sativum herb. Cilantro is also recognized as coriander. Initially, the leaves where more popular and now the seeds have also gained special place in the cuisine.

Cilantro is gaining importance due to its flavor and scent and has hence become one the indispensable herbs. Cilantro is used in salads, dips, soups, chutneys, and salsas. Cilantro is extensively used in Indian, Caribbean, Mexican, and north African dishes. It is prominently used with curry, masala and salsa. Indian cuisine is incomplete without the blend of cilantro.

Cilantro is well nurtured in Mexico, U.S. and in the Mediterranean region. Some of the relished dishes prepared with a blend of cilantro are Grilled swordfish with mango salsa and fresh cilantro. Similarly, rice salads decorated with cilantro gives a conspicuous appearance luring the consumer. Cucumber salad flavored with cilantro and fresh tomato salsa with a blend of cilantro makes a great combination. A carrot soup with cilantro gives a unique taste and aroma. Though the medicinal value is less, the blend of cilantro carries a distinct place in any cuisine.

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Dried Leek

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Leeks belong to the primeval period and were found in Europe as well as the Mediterranean. Leek is an associate of the onion family. Leek is sweeter than the customary onions and the tang is insinuating as well as complicated. Leeks are nurtured well and are made obtainable around the year. Leek cultivation reaches the crest in the months of September, November and spring and is hardly available in the month of May.

Dried leeks of superior quality possess crisp and thick dark green leaves and spectacular white ends resembling a bulb. Large bulb ends is an indication of over maturity and avoiding such dried leeks is advisable.  Leeks can be identified as celebrity and can be marveled as this modest plant was recognized as national status because history says that during 640AD welsh were assaulted by their enemies, Saxons. During this period welsh carried or displayed leeks in their hats as a mark of recognition and ultimately won over their enemies. So till date leek is seen upon as a dignity of the nation.

It is believed that consuming leeks as a regular diet helps in preserving the lucidity of voice. French recognized Leeks as the delight of the poor. Leeks make a great combination with soups, sauces, stews, salads, potatoes and casseroles. Some of the prominent dishes are Creole crab with leek dip, hot leeks and mushroom, and leek and potato soup.

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Dried Savory Leaves

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Savory leaves belong to the mint family. Savory leaves are small, slender, gray and green colored leaves with tangy flavor. Savory leaves are a combination of thyme and mint. Being closely related to mint it has a distinct sharp aroma. Savory leaves are of two types, summer and winter savory. Both resemble in taste and aroma, yet the winter savory leaves are spicier. Dried savory leaves are easily available throughout the year.

Dried savory leaves are very specifically used in soups, fish, meat and bean dishes due to its tangy flavor. Savory leaves are also recognized as pepper herb. Dried savory leaves can be conveniently stored in airtight containers and should be stored in cool places. Avoiding sunlight directly is recommended. Savory leaves carry equal importance in the field of medicines. Savory leaves have a significant place in the kitchen and in eradicating ailments. Savory leaves were used to relieve tooth and ear pain. It also worked as an antiseptic. During the era of Romans savory leaves were a part of their garden collections.

Dried savory is best used by pounding it and blending it in pork or poultry. Adding these leaves while cooking beans or garnishing it to soups also are one of the ways of including dried savory. Combining with onions and preparing omelets gives a different taste and is relished by all.

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Dried Marjoram

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Marjoram is an herb of the mint family with oval, inch-long green leaves with a mild, sweet, oregano-like favor.

Dried marjoram is also a member of the prominent mint family and is very closely associated to oregano. Being a member of the mint family dried marjoram has a distinct mint and sweet flavor. Dried marjoram is also essential and useful for eradicating bad odors. Dried marjoram is used in jellies, soups, sauce, and beverages for its flavor.

Marjoram is extensively nurtured in Lebanon, Jordan, Israel, Syria, Turkey and in many other parts of Central and Eastern Europe. Marjoram combined or blended with rabbit, chicken or turkey makes a great combination. Vegetables like beans, peas, cabbage, potatoes, Brussels sprouts supplemented with dried marjoram makes an exceptionally highly seasoned dish. Dried marjoram purchased in small quantities is advisable as it loses its flavor in a short time. Dried marjoram is aptly used in food processing.

Dried marjoram can be appropriately used in extreme cold climates and the warm climates can satisfy their desire with fresh marjoram. Fresh marjoram can be stored in refrigerators where the heat received is less or in the top shelf. Marjoram can be grown indoors also. Powdered or crushed marjoram can be used for filling duck, chicken or turkey and supplementing marjoram to beans, peas or oyster stew or soup is enticing.

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Dried Tarragon

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Tarragon is an herb extensively used in cooking. Tarragon has a distinct flavor. Tarragon constitutes entire medicinal values. Tarragon has the flavor of licorice. The roots as well as the leaves both fresh and dried are of great use of the tarragon plant. Tarragon is easily available in the form of dried and fresh leaves, oil, tea, tinctures and infusions.

Tarragon is broadly known far and wide for its exceptional medicinal qualities from the antediluvian period. Tarragon consist bitters, flavorings, tannins, terpenes and coumarin essential to cure various ailments. The primitives used tarragon as a remedy for poisonous snake bites. Greeks treated their tooth aches by chewing tarragon as tarragon possesses the propensity of making the mouth insensitive. Adding to this tarragon is also used as reliever for other ailments like indigestion and heart disease.

Tarragon has incomparable characteristics like it has the capacity of relieving stomach cramps and encourages the appetite. It also eases exhaustion thereby relaxing the tensed nerves and enhancing the subdued energy. Tarragon works wonders for people with high blood pressure as tarragon can be used in the place of salt thus keeping pressure into control. Tarragon assists in the production of bile in the liver. Intestinal worms are also eradicated by tarragon. It has mild tranquilizing effect which leads to sleep thus giving the required rest.

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Dried Dill Weed

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Dill weed and Dill seed both come from parsley family. Both these ingredients are widely used in Russian, Scandinavian and Middle Eastern cuisines. Dill Seed flavor resembles caraway. Dill weed also has a similar but softer aroma. Dill weed originates from Mediterranean area and southern Russia. This herb has been widely used by Babylonian and Syrian since ancient times. Romans have used Dill weed as an effective stimulant to Gladiators. Dill is very popular in northern Europe, and in fact it is their staple food.

Fresh Dill weed leaves can be stored in a plastic bag in the refrigerator. It also can be freezed after chopping finely and mixing with water in ice-cube trays. Dried Dill weed leaves and seeds should be kept in airtight jars in a cool, dark place. Dill leaves can be added in the dish just before serving to preserve the flavor. When dried leaves are used quantity should be much higher than the fresh one. Dill weed is tremendously aromatic and is widely used for food seasoning in many cuisines around the world.

In Iran dill weed is used in a unique way in rice dishes such as Baghali polow and Shevid polow. Dill weed is also mixed with other herbs as a part of preparing other delicious dishes like Sabzi polow, Karafs, and kuku-e sabzi.

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Dried Parsley

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Parsley is an ancient biennial plant grown in the Mediterranean regions of Europe for more than few decades. Parsley once planted yields every year. It carries significant importance for its medicinal values than as food. Parsley is tasty and is excellent to eat. It is abundantly nutritious.

Fresh parsley is dark green in color and has a great aroma. This can be stored in plastic bags in the refrigerator. It can be cleaned like spinach. Supplementing fresh parsley at the end of any process of cooking helps in retaining the taste, color and nutrition. Parsley is plentiful with vitamin A,C, and K. These vitamins are self explanatory that parsley contains sugar, carbohydrates, fiber, vitamins, minerals, fatty as well as amino acids, and more. Parsley is very helpful for people suffering from arthritis or joint problems. Though parsley contains medical values, people suffering from kidney problems or gall bladder problems should avoid eating parsley as parsley contains oxalate that may result leading to seriousness.

Parsley tastes excellent with chicken, beef, lamb, salads, soups, tomato sauce, vegetables, grilled fish and many more dishes can be made more enterprising by adding parsley. Parsley though abundant with vitamins and minerals it is used more as a decorating leaf than its actual virtue.

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Mugwort Seed (Khakshir)

]]>In Iran, Mugwort seeds are mostly used in Sharbat, a sugar sweetened drink, containing herbs and flowers' extracts and seeds. Sharbat is served very cold, and is the favorite drink of the summers.
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Persian Gulf Tuna (in Oil)

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Saffron

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High quality Iranian Saffron.

Saffron are the stigmas of a flower called Crocus. There are only three stigmas to each flower. It takes 70,00 flowers just to produce one pound of Saffron. Saffron is a very potent spice. A small amount delivers great flavor.

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Yogurt-Cucumber (Mast-o-Khiyar) Dip Mix Seasoning

]]>Place 8 oz. of plain yogurt with 1 table spoon of this seasoning in a bowl. Add one shreded cucumber to the bowl. Mix well and chill in refregerator for 30 minutes prior to serving. For a tastier dip you may add i table spoon raisin to the Yogurt-Cucumber dip (Mast-o-Khiyar) mixture.
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Dried limes (Limoo Omani)

]]>Dried lime (known as Limoo Omani or Limoo Amani in Persian) is used in many Iranian dishes--such as Ghormeh Sabzi-- to add a sour taste to the food. Dried lime's skin is edible.
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Reshte Polow

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This is a vegetarian rice made with Reshte (Iranian roasted noodles).

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 1.5 cups of water to the entire content of the bag, 2 tablespoons of oil , in a covered sause pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: 2

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Keshmesh Polow

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This is a vegetarian rice made with raisins and silvered almonds.

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 1.5 cups of water to the entire content of the bag, 2 tablespoons of oil , in a covered sause pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: 2

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Herbal Borage Tea (Bugloss)

]]>Herbal Bugloss Borage tea (also known as Gol Gavzaban in Persian) tea can be drunk casually as well as for its potentially medicinal urposes.
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Ground Angelica

]]>In Iranian cuisine ground angelica (known as Golpar Koobideh) is mostly used as an additive to dishes such as Lentil soup (Adasi) or Baghala Pokhte (cooked Fava beans). In the Western-style cooking it is used in pies, pastries and sauces as a sweetener. The candied items include ground angelica. The herbal drinks also include ground angelica for its sweetening character.
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Green Persian Raisin

]]>Green Persian Raisin
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Roasted and Salted Almonds

]]>Roasted and Salted Almonds
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Roasted and Salted Pistachios

]]>Roasted and Salted Pistachios
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Rosasted Almonds

]]>Rosasted Almonds
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Raw Pistachios

]]>Raw Pistachios
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Nut Mix

]]>Nut Mix
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Silvered Persian Pistachios

]]>Silvered Persian Pistachio
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Lemon Pistachios

]]>Lemon Pistachio
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Lahijan Coconut Cookies

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Koloocheh is a traditional Persian-style filled cookie. It has a shell that encrusts a soft filling. The filling comes in different variety of flavors like cocoa, walnut, or coconut.
For centuries, using traditional methods, these types of cookies have been produced in Gilan, a northern province of Iran, located on the south-west of the Caspian Sea. Noosheen Brand (Koloocheh Noosheen Lahidjan) is the most famous brand of Lahijan Cookies for its quality and taste.

Ingredients:
Flour, Sugar, Vegetable Oil, Egg, Desiccated Coconut, Starch, Baking Powder, and Milk.

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Saffron Sugar Cube

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Poolaki

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Noghl

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Noghl is a kind of Iranian comfit (sugar-coated nuts) mostly made with the extracts from different flowers.

Choose the type of flower extract from the following drop-down menu.

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Sugar Plum

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Lahijan Walnut Cookies

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Ingredients:
Flour, Sugar, Vegetable Oil, Egg, Walnut, Starch, Milk.

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Green Tea (Tea bag)

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Green tea leaves are the leaves of the Camellia Sinensis plant. This plant is nurtured in Asia, Middle East, and Africa. Green tea is made out of unfermented leaves.

Green tea is closely associated as a remedy for various ailments. Polyphenols with antioxidant qualities are richer than vitamin C though it has a bitter taste. Green tea comprises of various catechin compounds and alkaloids like caffeine, theophylline, and theobromine. This acts like a tonic and boosts your energy. Green tea is available in a leaf form.

* 50 Green Tea tea-bags

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Herbal Bugloss Borage Tea (Tea Bag)

]]>Herbal Bugloss Borage tea (also known as Gol Gavzaban in Persian) tea can be drunk casually as well as for its potentially medicinal urposes.
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Silvered Almonds

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Chickpeas

]]>Roasted and salted Chickpeas.
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Squash Seeds

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Red Watermelon Seeds (Japouni)

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Red Watermelon Seeds (Japouni with Angelica)

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Watermelon Seeds

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Mixed Beans (for Abgousht)

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Red Kidney Beans (Small)

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Dark Red Kidney Beans

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Pinto Beans

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Black Eye Beans

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Black Eye Beans

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Yellow Fava Beans (For Dampokhtak)

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Farina

]]>Farina
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Golden Prune (Bukhara Prune)

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Sour Plum Tamer

]]>Sour Plum Tamer
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Barberry Fruit Leather

]]>Barberry Fruit Leather (Aam Papad)
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Pomegranate Fruit Leather

]]>Pomegranate Fruit Leather (Aam Papad)
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Sour Cherry Fruit Leather

]]>Sour Cherry Fruit Leather (Aam Papad)
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Sour Plum Fruit Leather

]]>Sour Plum Fruit Leather (Aam Papad)
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Kaak (Yookheh)

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Persian White Nougat (Gaz) in Flour

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Persian White Nougat (Gaz Loghmeh)

]]>Persian White Nougat (Gaz) with Pistachio
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Yazdi Baklava

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Baklava, Bamia, and Goosh Fil

]]>Iranian baklava (Baqlava) has a honey-sweet flavor with a touch of rosewater and cardamom. The mix also contains two other types of Iranian sweets: Bamia, and Goosh Fil.
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Qottab

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Qottab (Ghottab) is an Iranian pastry made of eggs, yoghurt, flour, almonds, and cardamom.
Ghotab is one of three types of sweets the Iranian city of Yazd is famous for producing. The other two are Baghlava Yazdi (a certain type of Baklava from Yazd) and pashmak.

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Qottab (Flour Covered)

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Zoulbia and Bamia

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Sweet Bread (Nan Qandi)

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Gata

]]>Armenian sweet bread.
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Sesame Oil

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Basmati Rice

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Fried Onion

]]>Fried Onion
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Sabzi Polow

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This is a rice dish, mixed with herbs.

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 3 cups of water to the entire content of the bag, 4 tablespoons of oil , in a covered sause pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: About 6

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Cinnamon Powder

]]>Cinnamon is the inner bark of a tropical evergreen tree, harvested during the rainy season and then dried into curls sold as sticks or ground into a powder. It is used in many types of Middle Eastern dishes, pastry, desserets, and drinks to flavor them.
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Cumin Powder

]]>Cumin seeds are powdered and used in various ingredients. Cumin seeds are one of the species of parsley family. It is mostly associated with coriander powder as this blend gives the ultimate effect of both, taste and fragrance. Cumin powder with coriander is used widely in medicines, especially veterinary. This powder is an essential medicine as it is recommended for indigestion and diarrhea. The whiff is strong enough and so the cumin oil is considered to be ideal to be used in perfumes and drinks. Cumin powder is a part of the cuisine of the Asian countries, specially South East Iranian (Kerman), Pakistani, and the north and south Indian foods.
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Curry Powder

]]>As most cooks know, there is no such thing as curry powder in Indian cooking. Packaged curry powders are in fact convenient versions of the spice mixtures that Indian cooks compose daily. It is a blend of many spices and is used widely in savory dishes throughout India and South Asia.
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Garlic Powder

]]>Garlic is used extensively in Asian and Mediterranean countries. Garlic is highly recommended as a disease preventer. Garlic powder has great value as home remedy for simple gastric trouble and indigestion. It is also an integral part of many Iranian, Arabic, and indian dishes.
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Onion Powder

]]>Onion widely used in many Middle Eastern dishes. In many dishes onion powder can replace fresh onion. Onion powder contains the true aroma of onion and can be stored for many numbers of years. Powdered onion makes ideal seasoning as it has a strong smell.
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Za'atar

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Za'atar (Zaatar), a delicious mix of ground wild thyme and sesame seeds is eaten with bread and olive oil.

Za'atar is well known and relished in the Mediterranean areas. Za'atar blended with olive is used as bread spread. It is extensively used for seasoning on salads, kebabs, vegetables and meatballs. Za'atar is used distinctly in different styles in all the countries. Za'atar is also used in preparing traditional beverages.

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Cumin Seed

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Cumin seeds (Zireh in Persian) have a tough and spicy aroma, and taste faintly bitter. Cumin seeds resemble the fennel seeds in shape and color. Cumin seeds are an indispensable part of the cuisine of the Asian countries. Cumin seeds fill the room with its distinct aroma when slightly dry roasted.

Cumin is very prominent for its extraordinary flavor and is extensively a well demanded spice of Middle Eastern and Indian cuisines. North Africa, China and Indonesians cannot be left out as they too consider cumin as an essential ingredient of their food. In Indonesia it is recognized in the name of Djinten and in India as Jeera. In India It is preferred in almost all the curries and gravies. Cumin powder makes a great combination with lamb and also in simple dishes made with eggs. Chicken roasted and sprinkled with cumin and pepper powder gives a good aroma and taste. In Indian cuisine Cumin seeds blended with coriander powder is taken as an admirable spice for vegetables, soups, bread, etc.

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Unripe Grapes (Pickled)

]]>A tart ingredient used in many stews and other dishes.
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Wheat Flour

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Large Lima Beans

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Yellow Fava Beans

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Yellow Fava Beans

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Brown Fava Beans

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Yellow Split Peas (for quick cooking)

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Pearl Barley

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Pelted Wheat

]]>For Haleem.
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Roasted Noodle

]]>Mixed with rice for making Reshteh Polo
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Raw Noodles

]]>For making Ash Reshteh
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Chick Pea Powder

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Rice Flour

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Wheat Starch

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Wheat Starch

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Shole-zard (Persian Rice Pudding)

]]>This traditional dessert is made with rice, saffron, and rose water.
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Ash Sholeh Ghalam Kar (Persian Mixed Soup)

]]>Ash Sholeh Ghalam Kar (Mixed grain and vegetable soup)
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Sekanjebin Syrup

]]>Sekanjebin Syrup
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Rose Syrup

]]>Rose Syrup
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Mint Syrup

]]>Mint Syrup
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Quince Lemon Syrup

]]>Quince Lemon Syrup
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Sour Cherry Syrup

]]>Sour Cherry Syrup
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Sekanjebin Syrup

]]>Sekanjebin Syrup
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Rose Water

]]>Rose Water is a clear liquid, distilled from fresh rose petals.
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Char Aragh

]]>Char Aragh
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Fennel Water

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Fennel is one of the most popular herbs used in many cuisines around the globe. Fennels added to baked items, sauces, grilled fish, rice, sausage, curried, eggs, and cheese complement the dish with its pleasant flavor. Fennel is not only used in culinary but is also a popular ingredient in many cosmetic preparations, including perfumes, soaps and anti-wrinkle creams.

Fennel is associated with various events in the history. Pheidippides, a messenger who carried the news of the Persian invasion to Sparta, was rewarded with a sprig of fennel. The Statues created to honor Pheidippides have always shown him holding a fennel as a symbol of his courage. Hippocrates strongly believed that fennels would stimulate milk production in breast feeding mothers.

Fennel water is a distilled water that contains the essential ingredients of Fennel. Fennel water adds aroma and taste to the dishes and compliments the original flavor. Fennel water can be used for cooking as a substitute for the original herbs.

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Hedysarum Water

]]>Hedysarum Water
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Fenugreek

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Fenugreek is one of the commonly used spices in many cuisines around the world. The Culinary use of Fenugreek is innumerable. Fenugreek is a characteristic ingredient in some dishes, and the fenugreek extract is used to make imitation maple syrup.

Because of its high nutritive contents, it is an inevitable ingredient in various vegetable dishes eaten in India, Middle East, China, Greece, and many other parts of the world. In India, young fenugreek plants which are called as Methi are used as a pot herb. Both fresh and dried leaves are used in many Indian and middle eastern dishes. Fenugreek is widely used in variety of mixtures and powders.

Fenugreek can be eaten in both the ways, salad and sprouted. Fenugreek is considered to be one of the best lactating agents and is widely recommended for breast feeding mothers. Fenugreek is very good for patients suffering from stomach pain, ear pain, arthritis, pain in the joints, and many more ailments. Fatty acids and cholesterol is also reduced to a great extent.

Fenugreek water is distilled water that contains the essential ingredients of Fenugreek. Fenugreek water adds aroma and taste to the dishes and compliments the original flavor. Fenugreek water can be used for cooking as a substitute for the original herbs.

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Sweetbrier

]]>Sweetbrier is also known as Eglantine. Eglantine is a small, thorny wild rose with sweet smelling flora and bears numerous small pink flowers. This plant is originated from Europe and Western Asia and is widely seen at North America's roadsides starting from Nova Scotia to Ontario and Tennessee to Kansas. Sweetbrier is used for medicines, soaps, and perfumes. In ancient times Persians used sweetbrier in perfumes for fragrance.
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Peppermint Water

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Peppermint is a hybrid variety of water mint and spearmint. Peppermint was first cultivated in Britain and spread to Europe and America. Blank mint and white mints are two types of peppermint varieties. Black mints have violet colored leaves and the stems possess rich oil content. The white mints have green leaves with a milder taste. Peppermint leaves are mainly used for medicinal purpose.

Peppermint water is distilled from peppermint leaves and is used as a flavoring agent in wide varieties of dishes. As the extracts are rich a little quantity is added in dishes. Peppermint water reduces the thirst, relaxes the mind and brings freshness into our breathing. Adding peppermint water acts like a digestive agent. Pepper mint in green salads makes the salads more attractive. Peppermint is found in toothpastes and hence there is a piquant flavor. Peppermint gives a cool effect in the mouth. Peppermint helps in reducing ailments connected to stomach and intestine.

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Cumin Seeds Water

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Cumin is a small annual plant primarily cultivated in Mediterranean regions of Europe, the Middle East, India, and North Africa. Egyptians have been using Cumin since 5000 years and it was found in Pyramids. Cumin seeds are of one of the common and popular spices used in various cuisines all around the world. Especially, this spice is used extensively in the Middle Eastern and Indian Cooking. Cumin seeds are used in both, vegetarian and non-vegetarian dishes either as a seed or in powdered forms.

.In traditional Middle-Eastern culture, diluted cumin water was an antiseptic beverage and was very useful in curing common cold and fevers. Adding a small piece of ginger soothes throat irritation. Cumin also offers remedies to various disorders such as mouth disorders, Indigestion, stomach ailments, diarrhea, common cold, chronic fever, piles, insect bite, insomnia, etc.

Cumin is considered to be a good digestion agent. Cumin water, commonly known as Jeera Pani in North India is a popular cool drink of the summer months. Cumin seed water is a distilled water that contains essential ingredients of Cumin. . Cumin water adds aroma and taste to the food and compliments the original flavor. Cumin water can be used for cooking as a substitute for the original herbs.

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Fumitory Water

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Fumitory is a small climbing herb seen on weak branched stems. Fumitory is a feathery blue-green foliage. Romans named this plant as Fumitory because the juice of this plant brings flow of tears and reduces the visibility like smoke. Fumitory was used by ancient Romans in medicines to cure ailments of the eyes, and also to drive the evil spirits with its smoke. In the twentieth century fumitory was an essential herb for treating patients with leprous afflictions and liver diseases.

Fumitory was once used as the hiccup medicine because it possesses gentle, anti-spasmodic effect on the upper digestive tract. This effect relieves hiccups, belches, and burps. Fumitory can be used along with celandine and peppermint for ailments like gallbladder spasms or with angelica, bold o, chamomile, cinnamon, or licorice for indigestion to derive maximum benefit. Fumitory water gained its importance and has become an essential part of many medicines. Being hygienic and of superior quality Fumitory water is used by many.

Fumitory Water is a distilled water that contains the essential ingredients of fumitory herb. Fumitory water adds aroma and taste to the food and compliments the original flavor. Fumitory water can be used for cooking as a substitute for the original herb.

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Dillweed Water

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Dill is a member of parsley family and originates from Eastern Mediterranean region and western Asia. Remarks were found about Dill in Egyptian medicinal texts dating back 3000 B.C. Dill leaves, flowers and seeds are all used in various cuisines and medicines. Dill weed resembles caraway and fennel leaves in flavor. In fact it is often mistaken for fennel.

Dill's medicinal values are enormous. Dill weed contains carminative agent named corvine, which assists in digestion by relieving intestinal gas. Ancient Romans considered dill as a good tonic and often gave it to gladiators. Dill seeds possess very high degree of calcium. Due to this characteristic, dill is given to promote lactation in nursing mothers.

Dill weed blends with all types of seafood's. Dill is very good with dips, spreads, soups, sour cream, cream cheese, poultry, dressings, potato salad, omelets, breads, lamb, meats, and many other vegetables in various forms. Dill weed water is a distilled water that contains essential ingredients of Dill weed. Dill weed water adds aroma and taste to the dishes and compliments the original flavor. Dill weed water can be used for cooking as a substitute for the original herbs.

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Chicory Endive Water

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Chicory was grown initially in North America and Europe. Recently, it is grown extensively and is widespread around the globe for its large lettuce-like heads ready for harvesting. The commencement of autumn indicates chicory harvesting. Chicory harvesting is a process where the roots are plucked up and stored in a greenhouse to produce plump leafy heads (chicons) in winter.

Endive is grown as a cut-and-grow crop and is usually sun-bleached to reduce its bitter taste. Chicory plants roots are very long and thick. When dried, roasted and ground, Chicory makes an excellent substitute for coffee. Chicory does not contain caffeine. Due to this many coffee producers blend coffee with chicory up to 30%. By this way the caffeine content in the coffee can be diminished to a great extent.

Chicory offers many health benefits like cleansing the blood and improving the health of liver, Chicory leaves are used in salads in similar manner such as Endive and Radicchio.

Chicory Endive Water is distilled water that contains the essential ingredients of Chicory and Endive. Chicory Endive water adds aroma and taste to the dishes and compliments the original flavor. Chicory Endive water can be used for cooking as a substitute for the original herbs.

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Borage Water

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Borage is one of the beautiful herb plants with bright blue star shaped flowers. Borage normally grows in North American high temperature regions. Borage is normally used in various beverages, desserts, preserves, and salads in various forms. Borage leaves are traditionally used in gin based summer cocktails. Its tender leaves and flowers are used to garnish salads, dips, and cucumber soups. They are also used for decorating cakes. Chopped leaves can be added to soups and stews in the final stages of cooking which gives a delicious taste and good aroma.

Apart from culinary usages, Borage has a great potential in medicinal uses. Borage is a tonic plant for adrenal glands. Borage is rich in minerals, especially potassium. Tea made of Borage assists in easing the cold accumulated in the chest, and thereby reducing fever. An infusion of Borage supports the breast feeding mothers boosts the milk production.

Borage Water is distilled water that contains essential ingredients of Borage. Borage water adds aroma and taste to various dishes and thus compliments the original flavor. Borage water is used in various medicinal preparations as a substitute for the original herbs. Borage water is considered to be hygienic and hence is advantageous to everyone.

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Herbal Water

]]>Herbal Water
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Willow Water

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Willow is believed to be a sacred and holy tree of every land that it grows and is considered to be its native. Willows grow with proximity to streams and springs. The presence of willow tree serves the purpose of a thirsty traveler as it stands as an indicator of water resource.

Willow has many medicinal properties. It mainly consists of salicylate, a natural pain reliever that forms the basis of most ant-inflammatory drugs such as Aspirin. Due to this Willow water is used as an instant home remedy since ancient times to wash an aching head or tired feet.

Willow Water is one of the oldest fashioned instant remedies that is still available in USA drug stores over the counters.

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Wild Honey

]]>Wild Honey
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Wild Honey with Comb

]]>Wild Honey with Comb
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Wild Flower Honey

]]>Wild Flower Honey
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Orange Honey

]]>Orange Honey
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Sour Cherry Jam

]]>Persian traditional jam
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Quince Jam

]]>Persian traditional jam
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Pumpkin Jam

]]>Persian traditional jam
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Raspberry Jam

]]>Persian traditional jam
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Carrot Preserve

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Boysenberry Preserve

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Rose Bud Jam

]]>Persian traditional jam
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Orange Marmalade

]]>Orange Marmalade
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Strawberry Preserve

]]>Strawberry Preserve
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Fig Jam

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Sakakul Jam

]]>Persian traditional jam
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Bergamot Jam

]]>The fruit of the Bergamot tree, "baalang," is used to make a fragrant and delicious jam.
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Orange Blossom Jam

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Noodle Vegetable Aash

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This traditional Persian soup (Āsh-e-reshteh) is made with noodles, grains, vegetables and "kashk," an Iranian dairy product used in cooking.

Directions:

Empty the content of the package into a large pot.
Add 9 cups of warm water (for a better blend of taste you may let it soak for 10 minutes or more.) Bring to a boil over high heat and cook for 15 minutes. Reduce heat and let it simmer for 15 minutes or more, stirring occasionally and not letting it settle.
Garnish with fried onion, sauted chopped mint and kashk. Serve with warm Middle-Eastern bread like Lavash or Pita.

Ingredients: Beans (Pinto, Kidney, Garbanzo, Lentil, Navy), Vegetables (Leek, Parsley, Cilantro, Spinach, Dill, Mint), Salt, Pepper, Hydrolyzed Corn, Gluten, Autolysed Yeast Extract, Partially Hydrogenated Vegetable Oil, Dextrose, Garlic, Onions, Jalapeno, Spices, Noodles (Flour, Water, Salt).
Serving per container: About 6

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Pomegranate Aash

]]>This traditional Persian soup (Ash-e-anar) made with rice, grains, vegetables and pomogranates is delectable.

Directions:

Empty the content of the package into a large pot.
Add 8 cups of warm water (for a better blend of taste you may let it soak for 10 minutes or more.) Bring to a boil over high heat and cook for 20 minutes. Reduce heat and let it simmer for 10 minutes or more, stirring occasionally and not letting it settle.
Remove from the heat and add 1.5 ounce of plain pomegranate paste. Serve with warm Middle-Eastern bread like Lavash or Pita.

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Yogurt and Vegetable Aash

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This traditional Persian soup (Ash-e-mast) is made with rice, herbs and yogurt. .

Directions:

Empty the content of the package into a large pot.
Add 9 cups of warm water (for a better blend of taste you may let it soak for 10 minutes or more.) Bring to a boil over high heat and cook for 15 minutes. Reduce heat and let it simmer for 15 minutes or more, stirring occasionally and not letting it settle.
Garnish with fried onion, sauted chopped mint and kashk. Serve with warm Middle-Eastern bread like Lavash or Pita.

Ingredients: Beans (Lentil, Lentil, Split Peas), Rice, Vegetables (Leek, Parsley, Cilantro, Dill, Mint), Salt, Pepper, Hydrolyzed Corn, Gluten, Autolysed Yeast Extract, Partially Hydrogenated Vegetable Oil, Dextrose, Garlic, Onions, Jalapeno, Spices.

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Barley and Seven Bean Aash

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This traditional Persian soup (Ash-e-jo) is made with barley, grains and vegetables.

Directions:

Empty the content of the package into a large pot.
Add 9 cups of warm water (for a better blend of taste you may let it soak for 10 minutes or more.) Bring to a boil over high heat and cook for 15 minutes. Reduce heat and let it simmer for 15 minutes or more, stirring occasionally and not letting it settle.
Garnish with sauted chopped mint and serve with warm Middle-Eastern bread like Lavash or Pita.

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Adas Polow

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This is a vegetarian rice made with lentils and raisins is often eaten with the addition of saffron and dates.

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 3 cups of water to the entire content of the bag, 4 tablespoons of oil , in a covered sauce pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: About 7

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Estamboli Polow

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This is a rice made with tomato sauce.

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 3 cups of water to the entire content of the bag, 4 tablespoons of oil , in a covered sause pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: About 6

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Shireen Polow

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Shireen Polow is a sweet rice, mixed with saffron, almond, and orange peel.

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 3 cups of water to the entire content of the bag, 4 tablespoons of oil, in a covered sause pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

Ingredients: Indian Basmati Rice, Sugar, Fried Onion, Silvered Almond, Orange Peel, Saffron Powder, Dextrose, Edible Starch, Vegetable Oil.
All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: About 6

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Sabzi-Polow Herb Mixture

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This herb mixture is suitable for Sabzi Polow recipe. Just soak in water and it's ready to go.

Direction:
* Sabzi-Polow Herbs (1 Can) * Basmati Rice (3 Cups) * * Oil (2 oz.) * Water or Chicken Stock (1 Cup) * Saffron (1/2 Tsp.) * Salt
Place a sieve in a large bowl, fill with warm water, add the dried herbs to the sieve, and soak for 10 minutes.
Remove and drain excess water. Bring six cups of water to a boil, add rice and 1/2 tsp. of salt, cook until half done, about 10 minutes.
Drain in a colander and set aside. In a large cooking pot mix drained Sabzi-Polow Herbs, cooked rice, and oil. Season with salt as desired. Add one cup of water or chicken stock. Steam for 30-40 minutes or until done.
Serves 4-6 persons.

Ingredients: Leek, Dill Weed, Fenugreek
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Ghormeh-Sabzi Herb Mixture

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This herb mixture is suitable for Ghormeh-Sabzi recipe. Just soak in water and it's ready to go.

Direction:
* Ghormeh-Sabzi Herbs (1 Can) * Stew Meat (1 Lb.) * Red Kidney Beans (2oz) * Oil (1/2 Cup) * Chopped Onions (1 Cup) * Dried Leime (5 Piece, you can also use 2 table spoon of ground dried lime) * Salt and Pepper
Place a sieve in a large bowl, fill with warm water, add the dried herbs to the sieve, and soak for 10 minutes.
Remove and drain excess water. Lightly brown the chopped onions in oil. Add meat and mix; lightly cook about 5 minutes.
Season withsalt and pepper as desired. Add drained herbs , 2 cups of water, kidney beans, and dried lemons. Place in a large pot and cook for 30-45 minutes or until done.
Serves 4-6 persons.

Ingredients: Leek, Parsley, Fenugreek
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Aash Herb Mixture

]]>This herb mixture is suitable for Aash recipe. Just soak in water and it's ready to go.
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Kookoo Herb Mixture

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This herb mixture is suitable for Kookoo recipe. Just soak in water and it\'s ready to go. Serves 4-6 persons.

Direction:
* Kookoo Herbs (1 Can) * Chopped Onions (1/2 Cup) * Oil (1/2 Cup) * 6 Medium Eggs or 12 Eggs\' Whites * Salt and Pepper
Place a sieve in a large bowl, fill with warm water, add the dried herbs to the sieve, and soak for 10 minutes.
Remove and drain excess water. In a large mixxing bowlcombine the herbs, eggs or eggs\' whites, and chopped onions.
Season withsalt and pepper as desired. Heat oil in a frying pan, add prepared mix and cook for 15 minutes on each side, or until done.
Serves 4-6 persons.

Ingredients: Leek, Parsley, Fenugreek
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Dolma Herb Mixture

]]>This herb mixture is suitable for any Dolma recipe. Just soak in water and it's ready to go. Serves 6-8 persons.
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Okra Stew

]]>All-natural Persian stew made with okra and tomato sauce. You just need to heat the stew and serve it with Chelow or bread.
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Fesenjan Stew

]]>One of the most popular of Persian dishes, a stew made with walnuts and pomegranate paste. You just need to heat the stew and serve it with Chelow or bread.
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Celery Stew

]]>Celery Stew (Khoreshe Karafs) is an all-natural Persian stew made with vegetables and celery.
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Curry Stew

]]>You just need to heat the hot and spicy stew and serve it with Chelow or bread.
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Ghormeh Sabzi Stew

]]>Considered the ultimate stew, Ghormeh Sabzi is made with a lot of herbs, dried limes and beans. You just need to heat the stew and serve it with Chelow or bread.
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Ash Jo (Persian Barley Soup)

]]>This traditional Persian soup (Barley Aash) is made with barley, grain and vegetables.
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Tahini

]]>This product made with the oil of sesame seeds is used in numerous Middle Eastern dishes.
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Fried Onion

]]>Fried Onion
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Fool Madamas

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Lentils

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Large Fava Beans

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Broad Beans

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Fava Beans

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Fava Beans

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Fava Beans

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Unripe Grape Juice

]]>This is the tart, fresh juice of unripe grapes. It is a culinary ingredient used in much Perisan and Middle Eastern cooking to add a tart flavor to dishes. Before tomato paste became a current ingredient, unripe grape juice was most commonly used in Iranian cuisine.
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Lemon Juice

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Lemon Juice

]]>Natural strength
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Lime Juice

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White Vinegar

]]>Usually ships within 2 days. Storage: at room temperature.
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Apple Cider Vinegar

]]>Usually ships within 2 days. Storage: at room temperature.
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White Wine Vinegar

]]>Usually ships within 2 days. Storage: at room temperature.
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Red Wine Vinegar

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White Vinegar

]]>Usually ships within 2 days. Storage: at room temperature.
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Tamarind Paste

]]>Tamarind paste is used in many stews from the South of Iran and adds a tart flavoring to a dish. The paste contains the pulp surrounding the seeds of the tamarind pod.
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Tomato Paste

]]>Persian tomoto paste.
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Pomegranate Paste (Molasses)

]]>Pomegranate paste (Molasses) is used in Middle Eastern cooking to add flavor to dishes such as Fesenjan.
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Pomegranate Paste (Molasses)

]]>Pomegranate paste is used in Iranian cooking to add flavor to dishes such as Fesenjan.
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Pickled Cherries

]]>Cherries in vinegar.
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Liteh Torshi

]]>A popular torshi composed of eggplants, as well as parsley, coriander, mint, tarragon, basil.
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Giardiniera Pickles

]]>Mixed Greek vegetables in brine
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Greek Pepper Pickles

]]>Persian hot green pepper in brine
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Pickled Hot Marinated Vegetable

]]>Mixed vegetable, pepper, and spice in vinegar
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Pickled Shallot

]]>Shallot in vinegar
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Pickled Marinated Eggplant

]]>Marinated eggplant in vinegar
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Giardiniera Pickles

]]>Mixed vegetables in brine
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Pickled Mixed Vegetable

]]>Mixed vegetables with spices in vinegar
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Marinated Cocktail Onions

]]>Marinated onions in vinegar.
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Pickled Mango

]]>Pickled Mango
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Pickled Lemons

]]>Pickled limes.
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Green Olives Cracked

]]>Medi. green olives cracked
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Green Olives Novo

]]>Medi. green olives novo
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Grape Leaves

]]>These are most commonly used to make Dolmas.
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Mediterranean Green Rings Olives

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Mediterranean Black Pitted Olives

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Pickled Garlic

]]>Garlic in vinegar
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Pickled Peeled Garlic

]]>Peeled Garlic in vinegar
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Midget Cucumber Pickles

]]>Persian cucumbers in brine.
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Arabic Coffee

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Imported from Beirut, Lebanon Najjar is by far the most popular among Arabic Coffee brands.
Pure Brazilian coffee with cardamom. The coffee is vacuum packed sealed for freshness.

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Turkish Coffee

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Edna's Gourmet Coffee

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Yellow Rock Candy (Nabat) with Stick

]]>Yellow Rock Candy (Nabat) with Stick
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Small White Rock Candy in Pieces (Nabat)

]]>Persian Rock Candy is used for various purposes and believed to have a variety of healing properties. It is available in a long crystal form or in smaller pieces.
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Marble Chocolate Halva

]]>Marble Chocolate Halva
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Vanilla Halva

]]>Vanilla Halva
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Halva with Pistachio

]]>Halva with Pistachio
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Earl Grey Tea

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Earl Grey Tea is a gentle and mild tea with subtle flavor. Earl grey tea is a British beverage. This beverage can be enjoyed at any hour of the day; it is quite refreshing and relaxing. Earl Grey tea contains a bergamot flavor. Bergamot is a citrus fruit. Earl Grey tea is highly preferred as an afternoon tea.

Sadaf Special blended tea mixed with Earl Grey tea.

Large: 16 oz. | Small: 8 oz.

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Hibiscus Tea

]]>Hibiscus Tea
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Indian Ghalami Tea

]]>Ghalami Tea
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Indian Barooti Tea

]]>Barooti Tea
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Cardamom Tea

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Persian style cardamom tea contains blended tea mixed with cardamom. It is pungent in taste but is outstandingly fresh as well as appealing. To preserve the taste and aroma is better to store cardamom tea in a tight container in a cool place.

Cardamom freshens up the breath, and as cardamom possesses the cooling effect it is highly recommended for warm climates.

Large: 16 oz. | Small: 8 oz.

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Darjeeling Tea

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Darjeeling tea district in northeast India is best known for its brisk and floral black teas. Seasons and climatic conditions play a vital role in the flavor of Darjeeling tea. Though tea production is done throughout the year, the quality of tea invariably depends on the seasons.

Teas in Darjeeling are grown in four seasons. February to April the tea leaves are young and the tea is light. This tea is light and gives a stimulating effect and is a mild afternoon tea. May to June is the peak summer season. The leaves during this season have a purple color. The taste is good and is an appropriate tea to cheer up an afternoon. July to September the tea flavor becomes strong and vivid. October to November leaves are large and give a unique taste that is invigorating. They are excellent with breakfast.

Large: 500gr. | Small: 250 gr.

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Ceylon Orange Pekoe

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This quality broken orange pekoe tea is chosen from the best tea of Sri Lanka (Ceylon).

Ceylon orange pekoe is a tea from the Kandy region. Ceylon orange Pekoe tea is cultivated and nurtured at a height of 3000 feet above the sea level. This helps in maintaining the aroma. Ceylon orange pekoe tea has a Malty aroma.

The leaves of Ceylon orange pekoe are curled and smooth. The tea has a stimulating flavor and mild sweetness. The tea leaves of Ceylon orange pekoe tea open out in the teapot and give an excellent strong taste and aroma.

Ceylon orange pekoe tea makes a superb combination with breakfast. While brewing the tea allow the tea leaves to unfold to get the require aroma and the strength of the tea.

* Pekoe Indicates a smaller grade of whole black tealeaf, specifying only size and not quality or flavor.
- Early grey tea (25%)
- Bergamot flavor

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Barooti Tea

]]>A premium blend of golden broken Assam leaf tea from the picturesque Brahmaputra valley in Northern India. Producing a tasteful cup with balanced color and flavor.
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Barooti Tea

]]>Barooti tea originates from Assam. It is a type of dust tea (broken tea leaves) which proves to be strong in taste and color.
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Unpelted Wheat

]]>Gandom-e Sabze (Unpelted Wheat) Sabze is used for making Sabzeh, a part of Hafseen for Iranian New Year.
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Yarma

]]>Perfect for making Halim
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Bulghur

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Bulgur is made from whole wheat that's been soaked and baked to speed up the cooking time. Bulgur is especially popular in the Middle East.

One cup of dry bulgur yields about 3 cups of cooked bulgur.

Notes: The size here is the size of the grains not the size of the package.

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Soup Mix

]]>Multi-Grain
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Garbanzo Beans

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Mung Beans

]]>Good for making Iranian soup (Ash)
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Chana Dal

]]>Slow-cooking Chana Dall
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Green Fava Beans

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Green Split Peas

]]>Good for making Iranian soup (Ash)
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