Wholesale Tea What Are The Elements Of A Good Wholesale Tea Program Bbq From The Carolinas Mangosteen The Queen Of Fruits True Paella From Spain Coffee Makers Need Well Grown Beans Finding Out Little Known Cheese Facts
For the tea drinker, visiting a well run tea room or high quality hotel or restaurant that serves high quality loose leaf tea can be a very enjoyable experience. In addition to the taste and sense of well being and serenity that high quality loose leaf tea offers, the tea drinker can also enjoy the value added benefits that tea resellers add.
Tea resellers add significant value to the tea drinking process in the form of tea related food (for example: sandwiches, cakes, pure drinking water and full meals) and a warm elegant environment that encourages socializing and friendship among tea drinkers.
It is important to understand however, the business relationship between the tea supplier and the reseller/wholesaler that allows the creation of value for the tea drinker.
What is a tea wholesaler?
A tea wholesaler is a business that buys high quality loose leaf tea in bulk and at a discount from the retail price and then serves the tea to its customer in a tea room, restaurant of other establishment. The tea serving is almost always combined with value added offerings of other products like quality food and beverages,
What is a tea supplier?
A tea supplier is a business that purchases and imports tea in bulk from the country of origin like China, India, Sri Lanka, Taiwan or other tea producing country. Many suppliers will blend raw tea using recipes for unique flavors that the supplier has developed. Blends like Earl Grey, Coconut Pouchong, Vanilla Jasmine, Kashmiri Chai and others are included with basic black, green, wu long, white and pu-erh teas are in the product line of the supplier.
The essence of the wholesaler/supplier relationship is the value created as a result of the products and services offered the wholesaler by the supplier and the benefits received by the wholesaler.
What should the wholesaler look for in a supplier?
Everyone loves barbecue! Despite its popularity, one question remains: where does barbecue come from? Most Americans are not aware of it, but there is a great deal of history behind the barbecue sauces of the Carolinas. In fact, when the average American talks about one of the four favorite types of barbecue sauce (vinegar & pepper, mustard, light tomato, and heavy tomato) he or she is referring to a sauce that comes from the Carolinas. North Carolinians use three of these sauces, and South Carolinians use all four.
The first, and simplest, of the sauces is vinegar and pepper. All that this sauce is made of is vinegar that has had red pepper flakes soaked in it. No one really knows where this particular sauce came from, but thousands of people up and down the Carolina coastline love it.
The second sauce is the mustard sauce. It is unique to South Carolina and has come to be identified as the definitive barbecue sauce of South Carolina. The credit for this sauce goes to the German settlers who called South Carolina home in the 18th century. Even today, this mustard sauce is associated with family names like Bessinger, Shealy, Hite, Sweatman, Sikes, Price, Lever, Meyer, Kiser, and Zeigler.
The light tomato sauce is a simple sauce made by adding vinegar and pepper to ketchup. It was first prepared around the early 1900s, and quickly became a favorite with those who wanted a bit of sweetness in their sauce.
The heavy tomato sauce is hardly a half a century old, but has been embraced with gusto across the United States. It is available in the supermarket under such brand names as Kraft Foods and KC Masterpiece. Americans love this particular type of sauce and slather it over all their barbecued foods. Barbecue would not be the same without this delicious type of sauce!
The “Queen of Fruits” or mangosteen is known for its many benefits and qualities. Everybody throughout the world is coming more aware the benefits of the mangosteen fruit. Even if all fruits have all the qualities to complement the diet and overall health, only some fruits can also give a boost to your immune system and rejuvenate your body like mangosteen does.
Mangosteen is a tropical fruit and as such is grown in East Asia where it originated. This exotic tree can only grow where the climate is relatively warm, does not resist very cold temperatures, and grows at a very slow pace. Mangosteen trees arrive to its apex at around ten years of age and can be up to around 80 feet tall. The fruit has a sweet aromatic taste and is as big as a tangerine.
Mangosteen fruit is beneficial to almost anyone who consumes the tropical fruit. Most importantly it is full of antioxidants, which is renowned to stop the anti aging process. You can also find more natural supplements such as: fiber, potassium, calcium, Vitamin B1, Vitamin B2, Iron, Vitamin C and Vitamin B6.
No one can match the power of mangosteen fruit when it is used to strengthen the body’s immune system, and helping it to fight infections and other diseases. Moreover, another unique supply that is found in the mangosteen fruit are Xanthones. The latter are chemical substances, which also help the immune system as well as the general well being of the body and mind.
There are three main ways you can consume mangosteen fruit: it can be eaten fresh or dried, and it can also be made into a delicious tasting juice. If taken regularly, the benefits of the mangosteen will show in no time at all and you can feel the magical powers of this wonder fruit in no time at all.
In order to feel healthier, rejuvenated and energetic you should consume mangosteen fruit regularly in its natural form without any preservatives or additives. No other fruit can be the same or replace in totality the benefits of mangosteen.
Finally, one must remember that eating right will surely perk up your health, and it is also important to know the influence and importance of healthy fruits like mangosteen so that one can choose the ones that are the absolutely the best. One should learn about the characteristics and properties of each fruit before consuming it. Quality always reigns supreme over quantity.
Paella is a traditional recipe of Spain, but there are almost as many variations as there are regions in Spain. And one is more delicious than the next. Paella is made with either seafood, chicken or rabbit, and there is even a vegetarian version. The one unchanging, underlying ingredient is rice.
It is important to make the right rice for Paella. Short grained rice that is cooked slowly is the traditional basic for Paella. The other ingredients can be a combination of all sorts of things, but the rice must be the same. Whole grain or wild rice may be used, but the key is that it cannot be quick cook or minute rice, since the rice must cook slowly to absorb all of the flavors of the dish. When cooking Paella, you know it is done when the stock is all absorbed, but the rice is neither soggy nor dry.
Paella is the perfect dish for a large crowd, even if you have unexpected guests. You can increase the dish by increasing the rice, and almost any ingredients you obtain will work to make a good Paella.
That is part of the magic of Paella: it can be made with any interesting variety of ingredients, as long as you have the right kind of rice and good stock. The stock, imbued with saffron (azafran in Spanish), gives the dish its unique flavor and coloring that is the signature of good Paella.
Here is a recipe for the traditional seafood Paella: Ingredients: 4 cups of rice, 8 cups of fish stock, 8 large langoustino, 8 mussels, 1/2 lb. shrimp, 8 oz. peas (fresh or frozen), 2 skinned and chopped tomatoes, 2 garlic cloves, thinly sliced, and 3 strands of crumbled saffron, and olive oil for sauteing. (If you want to make it easy on yourself to peel the tomatoes, dip them in boiling water for seconds, then run cold water over them. The skin will come off the tomatoes easily.
Saute the garlic in olive oil; add tomatoes, peas, shrimp and saffron. Cook until the garlic is just golden but be careful not to burn it. (That can happen quickly, so stir and watch.) Add the rice and the stock and let the dish simmer for 20 minutes or until rice has absorbed liquid and is a moist but not soggy consistency. Quickly poach the seafood ingredients and add to the dish just before serving.
Coffee – Grown Around the World
As you prepare your morning coffee every morning in your kitchen, how much time have you spent thinking of where that coffee bean came from? Coffee has a rich and colorful past, and is now grown all around the world. Although it was first grown in what is known today as Ethiopia, coffee production soon began to be grown in many other parts of the world, on almost every continent. In fact, coffee is now grown in over 70 countries.
To grow great tasting coffee, you need a region with a combination of long periods of sunshine and times with heavy rain. Because of this, most coffee beans will only grow in tropical parts of the world, the most notable of which is South America. South American coffee growers, in countries such as Brazil and Columbia, now boast the largest coffee growing areas and with more than 400 billion cups of coffee consumed every year around the world, the coffee growing business is quite lucrative.
Most people, when they think of coffee growers, immediately remember Juan Valdez, the fictional coffee grower from Columbia. Yet, Brazil is the winner in the coffee growing business, with a market share of 28% of the total coffee harvest. Almost 6 million people in Brazil are involved cultivating and harvesting coffee beans. Amazing! Other countries, such as Columbia, Indonesia and Mexico make up the remaining top coffee producing countries. In the United States, Hawaii leads the way, with its Kona coffee becoming a popular choice among java drinkers.
The terrain is just as important as the climate when growing coffee. Areas with high altitudes are popular, as the sun will beat down during the day, and tropical rainstorms will keep the crop moist at night. Each of the highest coffee-producing countries has uniqueness that, somehow, works to create a taste that differentiates it from competing Brazil has sprawling plantations. Columbia and its mountainous landscape serves as the perfect backdrop for coffee. Indonesia, located in a tropical island paradise, has grown coffee since the 1800’s. Mexican coffee growers plant on small farms, but there are lots of them! Interestingly, Hawaii’s natural volcanic soil provides terrific growing conditions.
Many people think of Africa as an area of high coffee production, and this part of the world, especially Kenya and the Ivory Coast, is heavy producers, but do not compare – in market share or dollars – to the South American regions.
Many people enjoy expresso, which is a relatively new way to make coffee. The French and Italians have made this type of coffee their specialty, and expresso machines and makers are now a big business in the United States and in other parts of the world.
Coffee has become an extraordinarily lucrative business, and coffee connoisseurs the world over have their individual favorite regions and tastes. But no matter where coffee is grown – there is a market for it!
Cheese fans all over the world love this food for its taste and texture, appreciating the huge number of varieties from cheddar to Gouda. However, many cheese connoisseurs are unaware of many of the interesting cheese facts that accompany their favorite food. They enjoy the flavor and fullness of this food, without appreciating the cheese’s rich history or the work and time that goes into the production process.
One valuable source of information for cheese facts for the various types and brands is the Internet. Company websites for different cheeses often include interesting information and tidbits that they think will interest their customers.
Different companies, while using the same basic techniques, may vary widely in their exact methods of production. The machinery, equipment, and ingredients each company uses affect the quality and consistency of each of the cheeses that is produced. Much of this information is available on the Internet, but an alternate method of research would be to call or write to the company directly to request more information. A brochure for the brand may contain interesting cheese facts designed to entertain and inform the customer.
Some Interesting Info-Bites
Companies have found that informed customers are likely to be more loyal to a particular brand, which explains the need to have informative literature available. Cheese facts included in this informative cheese literature may include the fact that female cows that produce the milk for a particular type of cheese are born with horns.
The horns are removed from the female cows to prevent injury. As cows travel and graze in herds, the risk of injury is simply too much of a liability to farmers who depend on them for income though milk and cheese production
Not everyone wants to look that deeply into the production end of cheese, however. Many simply enjoy learning about the cultural history of their favorite dairy product, delving into the past to uncover how cheese was previously used, and how it came into its current popularity. Therefore, for those who prefer a more historical perspective with their cheese facts, there are plenty of informational bits as well.
For example, most people don’t know that in sixteenth century Denmark, cheese was often used as currency. In fact, parishioners paid their church taxes with cheese and other foodstuffs. Rather than earn money to buy food, this method is more akin to earning food directly.
Cheese facts can be informative and entertaining, but they can also offer a brief glimpse into the history of many cultures. Do you know where your cheese came from? Take some time to learn more about this dairy staple today!.
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