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Partridge is a member of the pheasant family, the order galliformes. Usually the bird is divided into three types:
3. Chukar – partridge.
Partridge, as a rule, differs from its congeners as a brown stain on the gray plumage in the form of a semicircle on the chest. Its meat is dark pink in color.
White bird weighs from 400 to 900 g, and the length of its body ranges from 34 to 39 see Generally winter the bird is masked and becomes snow-white, and in other seasons, the color of its plumage is more similar to the color of earth is brown. Birds live in different hills of the steppes, or plains. The meat of females is especially valued and is considered the most tasty.
Sesame oil has been used by people since ancient times in Pakistan, India, China, and Central Asia. It mainly used as seasoning to dishes, but it also finds huge application in cosmetology and medicine, the production of lubricants and edible fats.
Sesame oil is very useful due to the content of many essential amino acids, trace elements: zinc, potassium, phosphorus, calcium, silicon, magnesium, iron, manganese, copper and others, as well as various vitamins such as D, E, B1, And B3, B2 and C.
The vitamins are in sesame oil, and normalize the entire cardio - vascular system, improve body immunity to various diseases. They also do well with various inflammations and stimulate a quick growth of healthy hair and strong nails.
Rabbits bred specifically for a tasty dietary meat. For these purposes, the purchase animals of meat breeds. Rabbit belongs to white varieties of meat.
Rabbit food is suitable for almost everyone. Its meat is low in calories, almost no cholesterol. It contains protein that is easily digestible and does not hinder the process of digestion. The little meat sodium salts.
Vitamin composition of rabbit meat is very diverse: it has vitamins PP, E, C, A, group B. And the mineral content of meat can compete with the most useful vegetables. It contains cobalt, fluorine, chromium, potassium, sodium, magnesium, phosphorus, chlorine, and copper,.
The carob is a powder that is often used to replace cocoa powder. It is obtained from the dried pod of the carob tree. Carob — a legume. This evergreen tree, whose height can be from 6 to 12 meters, was first discovered in Italy, Spain, Cyprus and other Mediterranean countries. Today remains the largest supplier of Spain.
The pods from which the powder raw inedible. They were sweet, they need to immature to disrupt and decompose in the sun.
In appearance carob virtually indistinguishable from cocoa powder, but its color is not completely brown and has a pinkish hue. The taste of this powder is sweet in itself, without the addition of sugars. Carob is almost perfect, if it is important to give the product a gloss, viscosity and density in the pods contains gum (resin), which can be used as stabilizer or thickener. Of the powder can be prepared not only dark, but also white glaze. The use of carob doesn't change the flavor and color of the product, allowing it to be used in all sweet dishes.