Kyani Ingredients

1.Active ingredients: The main active ingredients of two anthracene ketone compounds such as hypericin (Hypericin) and so on. If interested, kindly please contact me. 2.Main Specifications: 0.3% UV 3.Efficacy: It can be used as a safe nerve nutrition,...

A perfect rub for barbeque, slow cookers, or quiet roasts that languish in the oven on low heat. This hand blended, masculine rub gets most of its grit from crushed smoked peppercorns and rubbed sage – it's soft and strong, reminiscent of perhaps spicier...

Afterwards, it is chopped down to a stump, from which dozens of small shoots will spring up. Sourced from the rolling hills of Indonesia, Korintje offers an extremely sweet variety that won't invade a recipe and conquer it in the name of cinnamon.

We use this blend as a go-to spice when we're not sure what we want. And, of course, there are plenty of us who prefer salty foods over sweet foods. Adobo powder, however, is generally a salt and cumin based blend mixed with garlic, oregano, and other...

The clove also has a history of medical use. When was the last time you stabbed a ham all over with allspice berries? While Asian, African, and Middle Eastern countries tend to lean toward its use in savory foods, in Europe and the Americas it's often...

Ginger root has long been a part of European, Asian, African, Russian, and Middle Eastern cuisine; and for most of its history dried ginger has been used more than fresh as fresh ginger never survived the caravan and trade routes.

Jerk seasoning is an all-purpose seasoning and ours isn't as hot as many other jerks can be so as to make it more palatable to people who can't handle hyper-intense heat but who still love jerked foods.

Garlic is technically a lily and a member of the onion family, and though its white flowers are lovely the tasty bulb is what we care about. To make this garlic powder we take bulbs of garlic and slowly roast them until deeply caramelized and sticky.

The lightest sniff of its pungent perfume will remind you of your favorite braises, stews, and stir-fries. The resulting blend is perfect for adding a strong, exotic, and complex mushroom flavor to delicate dishes.

Whole seeds have little aroma, and have to be ground for the flavors to awaken. Cold water will ensure a mustard paste that is intensely hot, bitter, acrid, and pungent (possibly to the point of it being inedible if the water is ice cold).

What that means is this mushroom can go anywhere. Add some Grade A Porcini! Want to test a new recipe? Preferably with eggs. It doesn't have the flavor that higher grades possess and it needs a bit more cleaning.

You'll have your salty-sour snack ready in no time. Let's be honest, you want this malt vinegar powder for one reason only… If you need a side for your chips then deep-fry some halibut and give it a sprinkle of this as well.

The candy cap mushroom is a common specimen that grows in many areas of North America. These dried candy caps can be reconstituted, but we would recommend adding them to soups and long braises dried and allowing them to infuse their flavors directly into...

This is often used as a condiment for soups and noodle dishes, but also tossed onto homemade crackers or other salty snacks. The name shichimi togarashi actually means “seven flavor chile”.

Fry in a bit of oil for a fragrant kaffir oil to be used to finish salads or soups. Floral with a unique lemon-lime aroma the essential oil is prized in South Asian cooking. The kaffir lime leaf is essential to Thai curries and soups, but many dishes...

Dried cilantro can be used in numerous applications such as marinades, vinaigrettes, rubs, or as a garnish. Some find it herbaceous and fresh! Others find it tasting like soap. However, geneticists suggest that more likely than not your dislike is simply...

Not to be used on its own, add this spice blend to any batch of rice cooking on the stovetop. A blend of spices, vegetables, and herbs along with a good shot of tomato paste will make any batch of rice into a scintillating side dish.

Perfect for literally any dish you want to throw it at. Dating back thousands of years the dried shiitake has been used in medicine and cooking throughout Eastern Asia. The mushroom was often ground up or used in teas and prescribed for respiratory infections,...

Summer savory is about as European an herb as you can get and does well in classic British and German foods. An accurate name for an herb if there ever was one. Broad beans, pole beans, rabbit, oily fishes, cabbage and potatoes all love to be paired with...

The enzyme myrosinase is what gives mustard its acrid pungency and penetrating heat. Black mustard seeds are a mainstay in Indian cooking. Brown seeds are a bit horseradish-y with an earthy flavor (though sometimes possess enough heat to burn down a barn).

Its scientific name, Papafer somniferum, means “sleep-inducing poppy,” which comes from the poppy seed pod's latex that is around 12% morphine. Veils and strange tattoos tempt wayfarers into learning about their futures and seed-studded flatbreads...

We love to use it with a mix of salt, thyme, and cumin and rub it all over chicken thighs. It'll circumvent the mightiest of cumin seeds, outwit the most temperamental chile peppers, and cozy up with lemon.

This dried rosemary should be minced with garlic and shallots and a bit of mint. Perfect on chicken, lamb, game, beef, and pork, rosemary should always make an appearance at the dinner table for whatever holiday it is.

Garlic is technically a lily and a member of the onion family, and though its white flowers are lovely the tasty bulb is what we care about. Granulated garlic is perfect for BBQ. Its sweet, savory, sulfur-y flavor is intoxicating.

Now, to be frank, we add a little citric acid, onion powder, and a bit of salt. Is there any spice that better encompasses classic American nostalgia? The result is a highly addictive concoction we call lemon pepper blend.

Ruler of the Mushroom Kingdom. Behold! Grade AA Porcinis. The Grade AA Porcini is one that has no worm holes. The epitome of flavor, texture, and appearance. The Grade AA Porcini is one that has the perfect size.

By itself it's a bit curious and slightly off-putting. It's hard to pin down the flavor of a bay leaf. But that's by itself. If you're really curious then place a few in a bowl and pour boiling water over them.