için en iyi fiyatlar Büyük tohum paketleri Seeds Gallery (5)

100 Seeds Habanero Red

€5,45 SKU: C 19 R

Seeds Gallery Com,

5/ 5

<h2>100 Seeds Habanero Red (Capsicum chinense)</h2> <h2>Price for Package of 100 seeds.</h2> <div>The habanero is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero chili is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–650,000 on the Scoville scale. The habanero's heat, its flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. The name indicates something or someone from La Habana (Havana). In English, it is sometimes spelled and pronounced habañero, the tilde being added as a hyperforeignism patterned after jalapeño. Origin and current use The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru.[citation needed] An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC. The habanero chili was disseminated by Spanish colonists to other areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it Capsicum chinense ("the Chinese pepper"). Today, the largest producer is the Yucatán Peninsula, in Mexico. Habaneros are an integral part of Yucatecan food, accompanying most dishes, either in natural form or purée or salsa. Other modern producers include Belize, Panama, Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California. The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but they have different pod types. Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Both varieties average around the same level of pungency, but the actual degree varies greatly from one fruit to another according to genetics, growing methods, climate, and plant stress. In 1999, the habanero was listed by Guinness World Records as the world's hottest chili, but it has since been displaced by other peppers. The Bhut jolokia (or ghost pepper) and Trinidad moruga scorpion have since been identified as native Capsicum chinense subspecies even hotter than the habanero. Breeders constantly crossbreed subspecies to attempt to create cultivars that will break the record on the Scoville scale. One example is the Carolina Reaper, a cross between a Bhut jolokia pepper with a particularly pungent red habanero. Cultivation Habaneros thrive in hot weather. Like all peppers, the habanero does well in an area with good morning sun and in soil with a pH level around 5 to 6 (slightly acidic). Habaneros which are watered daily produce more vegetative growth but the same number of fruit, with lower concentrations of capsaicin, as compared to plants which are watered only when dry (every seven days). Overly moist soil and roots will produce bitter-tasting peppers. Daily watering during flowering and early setting of fruit helps prevent flower and immature fruit from dropping, but flower dropping rates are reported to often reach 90% even in ideal conditions. The habanero is a perennial flowering plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years. Habanero bushes are good candidates for a container garden. In temperate climates, though, it is treated as an annual, dying each winter and being replaced the next spring. In tropical and subtropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously. Cultivars Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. Most habaneros rate between 200,000 and 300,000 on the Scoville scale. In 2004, researchers in Texas created a mild version of the habanero, but retained the traditional aroma and flavor. The milder version was obtained by crossing the Yucatán habanero pepper with a heatless habanero from Bolivia over several generations.</div> <div></div> <div>Black habanero is an alternative name often used to describe the dark brown variety of habanero chilis (although they are slightly different, being slightly smaller and slightly more sphere-shaped). Some seeds have been found which are thought to be over 7,000 years old. The black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 400,000 and 450,000 Scoville units. Small slivers used in cooking can have a dramatic effect on the overall dish. Black habaneros take considerably longer to grow than other habanero chili varieties. In a dried form, they can be preserved for long periods of time, and can be reconstituted in water then added to sauce mixes. Previously known as habanero negro, or by their Nahuatl name, their name was translated into English by spice traders in the 19th century as "black habanero". The word "chocolate" was derived from the Nahuatl word, xocolātl [ʃoˈkolaːt͡ɬ], and was used in the description, as well (as "chocolate habanero"), but it proved to be unpronounceable to the British traders, so it was simply named "black habanero". A 'Caribbean Red,' a cultivar within the habanero family, has a citrusy and slightly smoky flavor, with a Scoville rating ranging from 300,000 to 445,000 Scoville units.</div>

C 19 R (100 S)

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Wasp Hot Chili Seeds

€2,45 SKU: C 13 (0,3g)

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Tomato Seeds Cherry Plum "UNO"

€1,95 SKU: VT 160

Seeds Gallery Com,

5/ 5

<h2 class="">Cherry Plum Tomato Seeds "UNO"</h2> <h2>Price for Package of 20 or 300+- (1g) seeds. </h2> <div>A specially bred plum tomato that is ideal for preserving and making ketchup, tomato juice and soups. Tomato ‘UNO’ produces fleshy, juicy, almost seedless fruits with a deliciously different flavour which makes it an excellent variety for eating fresh too. This semi-bush variety is very heavy cropping and has good resistance to verticillium and fusarium wilt. A versatile variety that can be grown outside or in the greenhouse. Height: 150cm (59"). Spread: 50cm (20").</div> <div>Fruit Weight: 50-60g </div> <h2>How To Sow</h2> For greenhouse cultivation: sow from February to March. For outdoor cultivation: sow from March to April. Sow seeds on the surface of a good, free-draining, damp, seed sowing mix and cover with a fine sprinkling of compost or vermiculite. Place seed trays in a propagator at a constant temperature of around 15-20C (59-68F) until after germination, which takes 7-14 days. When seedlings gain 2 true leaves, transplant into individual 7.5cm (3") pots of compost and grow on at a minimum temperature of 15C (59F). When growing in a heated glasshouse tomato plants may be transplanted at the end of May or when the first flowers are showing, if earlier. Allow 3 plants per growbag, or one per 25cm (10") pot, or plant tomatoes directly into the greenhouse soil. When growing tomatoes outdoors, wait until all risk of frost has passed before transplanting tomatoes. Gradually acclimatise them to outdoor conditions over 7 - 10 days before planting out from early June when tomato plants are 20cm (8") tall. Choose a sheltered position in full sun on fertile, reliably moist, well drained soil, and transplant at a distance of 60cm (24") apart. Drive a (5’) cane into the soil adjacent to each plant to support them as they grow, and tie each main stem to its support with soft garden twine. <h2>Aftercare</h2> Water tomato plants frequently, to keep the compost evenly moist. Feed tomatoes regularly with a high potash plant food once the first truss of fruit has formed. Semi bush varieties normally won’t need side shooting but as some can be quite vigorous, they may require staking and some trimming to keep under control. Tomatoes can be harvested as they ripen from July to September.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VT 160 (20 S)

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500 Tohumlar Prenses Ağacı...

€9,00 SKU: T 14 T

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Variety from Serbia

Patlamış mısır 50 tohum -...

€1,95 SKU: VE 104

Seeds Gallery Com,

5/ 5

<h2 class="">Patlamış mısır 50 tohum - Kendiniz yetiştirin 50 (10g) tohum paketi için fiyat.</h2> 100% NATURAL POPCORN NON-GMO, NOT GENETICALLY MODIFIED. SIMPLY PURE AND NATURAL! Popcorn (popped corn, popcorns or pop-corn) is a variety of corn kernel, which expands and puffs up when heated. A popcorn kernel's strong hull contains the seed's hard, starchy endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand from 20 to 50 times its original size—and finally, cool.[1] Some strains of corn (taxonomized as Zea mays) are cultivated specifically as popping corns. The Zea mays variety everta, a special kind of flint corn, is the most common of these. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. <h2>History</h2> Corn was first domesticated about 10,000 years ago in what is now Mexico.[3] Archaeologists discovered that people have known about popcorn for thousands of years. In Mexico, for example, remnants of popcorn have been found that date to around 3600 BC.[4] Popping of the kernels was achieved by hand on the stove-top through the 19th century. Kernels were sold on the East Coast of the United States under names such as Pearls or Nonpareil. The term popped corn first appeared in John Russell Bartlett's 1848 Dictionary of Americanisms.[5][6] Popcorn is an ingredient in Cracker Jack, and in the early years of the product, it was popped by hand.[5] <div class="thumb tleft"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/en/thumb/e/ec/Improved_no2_Wagon.jpg/170px-Improved_no2_Wagon.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="170" height="204"> <div class="thumbcaption"> <div class="magnify"></div> An early popcorn machine in a street cart, invented in the 1880s by Charles Cretors in Chicago.</div> </div> </div> Popcorn's accessibility increased rapidly in the 1890s with Charles Cretors' invention of the popcorn maker. Cretors, a Chicago candy store owner, created a number of steam-powered machines for roasting nuts and applied the technology to the corn kernels. By the turn of the century, Cretors had created and deployed street carts equipped with steam-powered popcorn makers.[7] During the Great Depression, popcorn was fairly inexpensive at 5–10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers, including the Redenbacher family, namesake of the famous popcorn brand. During World War II, sugar rations diminished candy production, and Americans compensated by eating three times as much popcorn as they had before.[8] The snack was popular at theaters, much to the initial displeasure of many of the theater owners, who thought it distracted from the films. Their minds eventually changed, however, and in 1938 a Midwestern theater owner named Glen W. Dickson installed popcorn machines in the lobbies of his theaters. The venture was a financial success, and the trend soon spread.[5] <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Gangnaengi_%28Korean_popcorn%29.jpg/220px-Gangnaengi_%28Korean_popcorn%29.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="220" height="159"> <div class="thumbcaption"> <div class="magnify"></div> gangnaengi, Korean popcorn</div> </div> </div> In 1970, Orville Redenbacher's namesake brand of popcorn was launched. In 1981, General Mills received the first patent for a microwave popcorn bag, with popcorn consumption seeing a sharp increase by tens of thousands of pounds in the years following.[7] At least six localities (all in the Midwestern United States) claim to be the "Popcorn Capital of the World;": Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska. According to the USDA, corn used for popcorn production is specifically planted for this purpose; most is grown in Nebraska and Indiana, with increasing area in Texas.[9][10] As the result of an elementary school project, popcorn became the official state snack food of Illinois.[11] <h2>Popping mechanism</h2> <div class="center"> <div class="thumb tnone"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Slowmotion_popcorn.gif/300px-Slowmotion_popcorn.gif" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="300" height="97"> <div class="thumbcaption"> <div class="magnify"></div> The sequence of a kernel popping</div> </div> </div> </div> Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture and the starch inside consists almost entirely of a hard type.[12] As the oil and the water within the kernel are heated, they turn the moisture in the kernel into pressurized steam. Under these conditions, the starch inside the kernel gelatinizes, softens, and becomes pliable. The internal pressure of the entrapped steam continues to increase until the breaking point of the hull is reached: a pressure of approximately 135 psi (930 kPa)[12] and a temperature of 180 °C (356 °F). The hull thereupon ruptures rapidly and explodes, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff.[12] Special varieties are grown to give improved popping yield. Though the kernels of some wild types will pop, the cultivated strain is Zea mays everta, which is a special kind of flint corn. <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/PopcornCobs2007.jpg/220px-PopcornCobs2007.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="220" height="165"> <div class="thumbcaption"> <div class="magnify"></div> Popcorn on the cob before shelling</div> </div> </div> <h2>Cooking methods</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Popcornmaker.jpg/170px-Popcornmaker.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="170" height="227"> <div class="thumbcaption"> <div class="magnify"></div> An in-home hot-air popcorn maker</div> </div> </div> Popcorn can be cooked with butter or oil. Although small quantities can be popped in a stove-top kettle or pot in a home kitchen, commercial sale of freshly popped popcorn employs specially designed popcorn machines, which were invented in Chicago, Illinois, by Charles Cretors in 1885. Cretors successfully introduced his invention at the Columbian Exposition in 1893. At this same world's fair, F.W. Rueckheim introduced a molasses-flavored "Candied Popcorn," the first caramel corn; his brother, Louis Ruekheim, slightly altered the recipe and introduced it as Cracker Jack popcorn in 1896.[13] Cretors's invention introduced the first patented steam-driven popcorn machine that popped corn in oil. Previously, vendors popped corn by holding a wire basket over an open flame. At best, the result was a hot, dry, unevenly cooked snack. Cretors's machine popped corn in a mixture of one-third clarified butter, two-thirds lard, and salt. This mixture can withstand the 450 °F (232 °C) temperature needed to pop corn and it produces little smoke. A fire under a boiler created steam that drove a small engine; that engine drove the gears, shaft, and agitator that stirred the corn and powered a small automated clown puppet-like figure, "the Toasty Roasty Man," an attention attracting amusement intended to drum up business. A wire connected to the top of the cooking pan allowed the operator to disengage the drive mechanism, lift the cover, and dump popped corn into the storage bin beneath. Exhaust from the steam engine was piped to a hollow pan below the corn storage bin and kept freshly popped corn uniformly warm for the first time. Excess steam was also used to operate a small, shrill whistle to further attract attention.[14] A very different method of popcorn-making can still be seen on the streets of some Chinese cities and Korea today. The un-popped corn kernels are poured into a large cast-iron canister—sometimes called a 'popcorn hammer'—that is then sealed with a heavy lid and slowly turned over a curbside fire in rotisserie fashion. When a pressure gauge on the canister reaches a certain level, the canister is removed from the fire, a large canvas sack is put over the lid and the seal is released. With a huge boom, all of the popcorn explodes at once and is poured into the sack.[15][16][17] This method is believed to have originally been developed during the Song dynasty as a method of puffing rice. Individual consumers can also buy and use specialized popping appliances that typically generate no more than a gallon or about four liters of popped corn per batch. Some of these appliances also accept a small volume of oil or melted butter to assist thermal transfer from a stationary heating element, but others are "air poppers" which rapidly circulate heated air up through the interior, keeping the un-popped kernels in motion to avoid burning and then blowing the popped kernels out through the chute. The majority of popcorn sold for home consumption is now packaged in a microwave popcorn bag for use in a microwave oven.[18] <h3>Expansion and yield</h3> Popping results are sensitive to the rate at which the kernels are heated. If heated too quickly, the steam in the outer layers of the kernel can reach high pressures and rupture the hull before the starch in the center of the kernel can fully gelatinize, leading to partially popped kernels with hard centers. Heating too slowly leads to entirely unpopped kernels: the tip of the kernel, where it attached to the cob, is not entirely moisture-proof, and when heated slowly, the steam can leak out of the tip fast enough to keep the pressure from rising sufficiently to break the hull and cause the pop.[19] Producers and sellers of popcorn consider two major factors in evaluating the quality of popcorn: what percentage of the kernels will pop, and how much each popped kernel expands. Expansion is an important factor to both the consumer and vendor. For the consumer, larger pieces of popcorn tend to be more tender and are associated with higher quality. For the grower, distributor, and vendor, expansion is closely correlated with profit: vendors such as theaters buy popcorn by weight and sell it by volume. For both these reasons, higher-expansion popcorn fetches a higher profit per unit weight. Popcorn will pop when freshly harvested, but not well: its high moisture content leads to poor expansion and chewy pieces of popcorn. Kernels with a high moisture content are also susceptible to mold when stored. For these reasons, popcorn growers and distributors dry the kernels until they reach the moisture level at which they expand the most. This differs by variety and conditions, but is generally in the range of 14–15% moisture by weight. If the kernels are over-dried, the expansion rate will suffer and the percentage of kernels that pop at all will decline. When the popcorn has finished popping, sometimes unpopped kernels remain. Known in the popcorn industry as "old maids,"[20] these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion. Re-hydrating prior to popping usually results in eliminating the unpopped kernels. Popcorn varieties are broadly categorized by the shape of the kernels, the color of the kernels, or the shape of the popped corn. While the kernels may come in a variety of colors, the popped corn is always off-yellow or white as it is only the hull (or pericarp) that is colored. "Rice" type popcorn have a long kernel pointed at both ends; "pearl" type kernels are rounded at the top. Commercial popcorn production has moved mostly to pearl types.[21] Historically, pearl popcorn were usually yellow and rice popcorn usually white. Today both shapes are available in both colors, as well as others including black, red, mauve, purple, and variegated. Mauve and purple popcorn usually has smaller and nutty kernels. Commercial production is dominated by white and yellow.[22] <h2>Terminology</h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Mushroom_and_butterfly_popcorn.jpg/220px-Mushroom_and_butterfly_popcorn.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="220" height="134"> <div class="thumbcaption"> <div class="magnify"></div> "Mushroom"-shaped popcorn, left, is less fragile and less tender than "butterfly"-shaped, right.</div> </div> </div> In the popcorn industry, a popped kernel of corn is known as a "flake." Two shapes of flakes are commercially important. "Butterfly" (or "snowflake")[23] flakes are irregular in shape and have a number of protruding "wings". "Mushroom" flakes are largely ball-shaped, with few wings. Butterfly flakes are regarded as having better mouthfeel, with greater tenderness and less noticeable hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for packaged popcorn or confectionery, such as caramel corn.[22] The kernels from a single cob of popcorn may form both butterfly and mushroom flakes; hybrids that produce 100% butterfly flakes or 100% mushroom flakes exist, the latter developed only as recently as 1998.[22] Growing conditions and popping environment can also affect the butterfly-to-mushroom ratio. When referring to multiple pieces of popcorn, it is acceptable to use the term "popcorn". When referring to a singular piece of popcorn, the accepted terminology is kernel. <h2>Consumption</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Popcorn_%28pipoca%29.jpg/220px-Popcorn_%28pipoca%29.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="220" height="146"> <div class="thumbcaption"> <div class="magnify"></div> Popcorn grown in Mozambique and sold in the marketplace</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/en/thumb/f/fe/Movie_Theater_Popcorn_in_Bucket.jpg/150px-Movie_Theater_Popcorn_in_Bucket.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="150" height="200"> <div class="thumbcaption"> <div class="magnify"></div> Movie theater popcorn in a bucket in the United States</div> </div> </div> Popcorn is a popular snack food at sporting events and in cinemas, where it has been served since the 1930s.[24] Cinemas have come under fire due to their high markup on popcorn; Stuart Hanson, a film historian at De Montfort University in Leicester once said "One of the great jokes in the industry is that popcorn is second only to cocaine or heroin in terms of profit."[25] Popcorn smell has an unusually attractive quality for human beings. This is largely because it contains high levels of the chemicals 6-acetyl-2,3,4,5-tetrahydropyridine and 2-acetyl-1-pyrroline, very powerful aroma compounds that are used by food and other industries to make products that either smell like popcorn, bread, or other foods containing the compound in nature, or for other purposes.[citation needed] Popcorn as a breakfast cereal was consumed by Americans in the 1800s and generally consisted of popcorn with milk and a sweetener.[26] Popcorn balls (popped kernels stuck together with a sugary "glue") were hugely popular around the turn of the 20th century, but their popularity has since waned. Popcorn balls are still served in some places as a traditional Halloween treat. Cracker Jack is a popular, commercially produced candy that consists of peanuts mixed in with caramel-covered popcorn. Kettle corn is a variation of normal popcorn, cooked with white sugar and salt, traditionally in a large copper kettle. Once reserved for specialty shops and county fairs, kettle corn has recently become popular, especially in the microwave popcorn market. The popcorn maker is a relatively new home appliance, and its popularity is increasing because it offers the opportunity to add flavors of the consumer's own choice and to choose healthy-eating popcorn styles. <h3>Nutritional value</h3> <table class="infobox nowrap"><caption>Popcorn, air-popped, no additives</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100 g (3.5 oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>1,598 kJ (382 kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Carbohydrates</div> </th> <td> <div>78 g</div> </td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>15 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Fat</div> </th> <td> <div>4 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div>Protein</div> </th> <td> <div>12 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Vitamins</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Thiamine (B1)</th> <td> <div>17%</div> 0.2 mg</td> </tr> <tr> <th scope="row">Riboflavin (B2)</th> <td> <div>25%</div> 0.3 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row">Minerals</th> <td>Quantity<abbr title="Percentage of Daily Value">%DV</abbr>†</td> </tr> <tr> <th scope="row">Iron</th> <td> <div>21%</div> 2.7 mg</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">One cup is 8 grams.</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg = micrograms • mg = milligrams</li> <li>IU = International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap">†Percentages are roughly approximated using US recommendations for adults.  Source: USDA Nutrient Database</td> </tr> </tbody> </table> Air-popped popcorn is naturally high in dietary fiber and antioxidants,[27] low in calories and fat, and free of sugar and sodium.[28] This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat or sodium. For the sake of flavor, however, large amounts of fat, sugar, and sodium are often added to prepared popcorn, which can quickly convert it to a very poor choice for those on restricted diets. One particularly notorious example of this first came to public attention in the mid-1990s, when the Center for Science in the Public Interest produced a report about "Movie Popcorn", which became the subject of a widespread publicity campaign. The movie theaters surveyed used coconut oil to pop the corn, and then topped it with butter or margarine. "A medium-size buttered popcorn", the report said, "contains more fat than a breakfast of bacon and eggs, a Big Mac and fries, and a steak dinner combined."[29]The practice continues today. For example, according to DietFacts.com, a small popcorn from Regal Cinema Group (the largest theater chain in the United States)[30] still contains 29 g of saturated fat.[31] the equivalent of a full day-and-a-half's reference daily intake.[32] However, in studies conducted by the Motion Picture Association of America it was found that the average American only attends six movies a year and that movie theater popcorn and other movie theater snacks are viewed as a treat that is not intended to be part of a regular diet.[33] <h3>Health risks</h3> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of 100 seeds. " src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Eatingpopcorn.JPG/220px-Eatingpopcorn.JPG" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of 100 seeds. " width="220" height="147"> <div class="thumbcaption"> <div class="magnify"></div> A person eating popcorn out of a bowl</div> </div> </div> Popcorn is included on the list of foods that the American Academy of Pediatrics recommends not serving to children under four, because of the risk of choking.[34] Microwaveable popcorn represents a special case, since it is designed to be cooked along with its various flavoring agents. One of these formerly common artificial-butter flavorants, diacetyl, has been implicated in causing respiratory illnesses in microwave popcorn factory workers, also known as "popcorn lung." Major manufacturers in the United States have stopped using this chemical, including: Orville Redenbacher's, Act II, Pop Secret and Jolly Time.[citation needed][35][36] <h2>Other uses</h2> Popcorn, threaded onto a string, is used as a wall or Christmas tree decoration in some parts of North America,[37][38] as well as on the Balkan peninsula.[39] Some shipping companies have experimented with using popcorn as a biodegradable replacement for expanded polystyrene packing material. However, popcorn has numerous undesirable properties as a packing material, including attractiveness to pests, flammability, and a higher cost and greater density than expanded polystyrene. A more processed form of expanded corn foam has been developed to overcome some of these limitations.[40] Currently the world's largest popcorn ball (by weight) is located in Sac City, Iowa, and weighs 9,370 pounds (4,250 kg). Former title holders were located in Indianapolis, Indiana, and three more times previously in Sac City. <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

VE 104 (10g)

Hızlı Görünüm

“Gourmet Hot” Serbian hot...

€1,95 SKU: C 31

Hızlı Görünüm

Variety from Turkey

This plant is resistant to winter and frost.

Pistachio Seeds (Pistacia...

€1,65 SKU: V 187 T

Seeds Gallery Com,

5/ 5

<h2>Pistachio Seeds (Pistacia vera) (Antep Pistachio)</h2> <h2>Price for Package of 5, 20, 50, 100, 500 seeds.</h2> Gaziantep, informally called Antep, is a city in southeast Turkey and is among the oldest continually inhabited cities in the world. The Turkish word for pistachio is Antep Fistigi. The Gaziantep area with its fertile soil and arrid climate is the primary growing region for the Antep Pistachio.  Many connoisseurs consider this nut to be one of the finest and best tasting nut in the world. NUTRITIONAL INFORMATION: Compared to other pistachio varieties including California grown GENUINE GAZIANTEP PISTACHIOS CONTAIN: 50% less fat 40% less carbohydrates 200% more vitamin C 70% more iron 20% more calcium  23% more magnesium <h2>Wikipedia:</h2> The pistachio (/pɪˈstɑːʃiˌoʊ, -ˈstæ-/,[1] Pistacia vera), a member of the cashew family, is a small tree originating from Central Asia and the Middle East.[2] The tree produces seeds that are widely consumed as food. Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell. History Archaeology shows that pistachio seeds were a common food as early as 6750 BC.[3] Pliny the Elder writes in his Natural History that pistacia, "well known among us", was one of the trees unique to Syria, and that the seed was introduced into Italy by the Roman Proconsul in Syria, Lucius Vitellius the Elder (in office in 35 AD) and into Hispania at the same time by Flaccus Pompeius.[4] The early sixth-century manuscript De observatione ciborum ("On the observance of foods") by Anthimus implies that pistacia remained well known in Europe in Late Antiquity. Archaeologists have found evidence from excavations at Jarmo in northeastern Iraq for the consumption of Atlantic pistachio.[3] The Hanging Gardens of Babylon were said to have contained pistachio trees during the reign of King Merodach-Baladan about 700 BC. The modern pistachio P. vera was first cultivated in Bronze Age Central Asia, where the earliest example is from Djarkutan, modern Uzbekistan.[5][6] It appears in Dioscurides as pistakia πιστάκια, recognizable as P. vera by its comparison to pine nuts. Additionally, remains of the Atlantic pistachio and pistachio seed along with nut-cracking tools were discovered by archaeologists at the Gesher Benot Ya'aqov site in Israel's Hula Valley, dated to 780,000 years ago.[8] More recently, the pistachio has been cultivated commercially in many parts of the English-speaking world, in Australia, and in New Mexico[9] and California, of the United States, where it was introduced in 1854 as a garden tree.[10] David Fairchild of the United States Department of Agriculture introduced hardier cultivars collected in China to California in 1904 and 1905, but it was not promoted as a commercial crop until 1929.[9][11] Walter T. Swingle’s pistachios from Syria had already fruited well at Niles by 1917. The earliest records of pistachio in English are around roughly year 1400, with the spellings "pistace" and "pistacia". The word pistachio comes from medieval Italian pistacchio, which is from classical Latin pistacium, which is from ancient Greek pistákion and pistákē, which is generally believed to be from Middle Persian, although unattested in Middle Persian. Later in Persian, the word is attested as pesteh. As mentioned, the tree came to the ancient Greeks from Western Asia. Habitat Pistachio is a desert plant, and is highly tolerant of saline soil. It has been reported to grow well when irrigated with water having 3,000–4,000 ppm of soluble salts.[9] Pistachio trees are fairly hardy in the right conditions, and can survive temperatures ranging between −10 °C (14 °F) in winter and 48 °C (118 °F) in summer. They need a sunny position and well-drained soil. Pistachio trees do poorly in conditions of high humidity, and are susceptible to root rot in winter if they get too much water and the soil is not sufficiently free-draining. Long, hot summers are required for proper ripening of the fruit. They have been known to thrive in warm, moist environments. The Jylgyndy Forest Reserve, a preserve protecting the native habitat of Pistacia vera groves, is located in the Nooken District of Jalal-Abad Province of Kyrgyzstan. Characteristics The bush grows up to 10 m (33 ft) tall. It has deciduous pinnate leaves 10–20 centimeters (4–8 inches) long. The plants are dioecious, with separate male and female trees. The flowers are apetalous and unisexual, and borne in panicles. The fruit is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a culinary nut, not a botanical nut. The fruit has a hard, creamish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow/red, and abruptly splits part way open (see photo). This is known as dehiscence, and happens with an audible pop. The splitting open is a trait that has been selected by humans.[14] Commercial cultivars vary in how consistently they split open. Each pistachio tree averages around 50 kilograms (110 lb) of seeds, or around 50,000, every two years. The shell of the pistachio is naturally a beige color, but it is sometimes dyed red or green in commercial pistachios. Originally, dye was applied by importers to hide stains on the shells caused when the seeds were picked by hand. Most pistachios are now picked by machine and the shells remain unstained, making dyeing unnecessary except to meet ingrained consumer expectations. Roasted pistachio seeds can be artificially turned red if they are marinated prior to roasting in a salt and strawberry marinade, or salt and citrus salts. Like other members of the Anacardiaceae family (which includes poison ivy, sumac, mango, and cashew), pistachios contain urushiol, an irritant that can cause allergic reactions. Production and cultivation Iran, the United States and Turkey are the major producers of pistachios, together accounting for 83% of the world production in 2013 (table). Cultivation The trees are planted in orchards, and take approximately seven to ten years to reach significant production. Production is alternate-bearing or biennial-bearing, meaning the harvest is heavier in alternate years. Peak production is reached around 20 years. Trees are usually pruned to size to make the harvest easier. One male tree produces enough pollen for eight to 12 drupe-bearing females. Harvesting in the United States and in Greece is often accomplished using equipment to shake the drupes off the tree. After hulling and drying, pistachios are sorted according to open-mouth and closed-mouth shells. Sun-drying has been found to be the best method of drying,[18] then they are roasted or processed by special machines to produce pistachio kernels. Pistachio trees are vulnerable to a wide variety of diseases. Among these is infection by the fungus Botryosphaeria, which causes panicle and shoot blight (symptoms include death of the flowers and young shoots), and can damage entire pistachio orchards. In Greece, the cultivated type of pistachios has an almost-white shell, sweet taste, a red-green kernel and a closed-mouth shell relative to the 'Kerman' variety. Most of the production in Greece comes from the island of Aegina, the region of Thessaly-Almyros and the regional units of West Attica, Corinthia and Phthiotis. In California, almost all female pistachio trees are the cultivar 'Kerman'. A scion from a mature female 'Kerman' is grafted onto a one-year-old rootstock. Bulk container shipments of pistachio kernels are prone to self-heating and spontaneous combustion because of their high fat and low water contents. Consumption The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio butter,[21][22] pistachio paste[23] and confections such as baklava, pistachio chocolate,[24] pistachio halva,[25] pistachio lokum or biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit. China is the top pistachio consumer worldwide, with annual consumption of 80,000 tons, while the United States consumes 45,000 tons. Nutritional information Pistachios are a nutritionally dense food. In a 100 gram serving, pistachios provide 562 calories and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals and the B vitamins, thiamin and especially vitamin B6 at 131% DV (table).[28] Pistachios are a good source (10–19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E , and vitamin K (table). The fat profile of raw pistachios consists of saturated fats, monounsaturated fats and polyunsaturated fats.[28][29] Saturated fatty acids include palmitic acid (10% of total) and stearic acid (2%).[29] Oleic acid is the most common monounsaturated fatty acid (51% of total fat)[29] and linoleic acid, a polyunsaturated fatty acid, is 31% of total fat.[28] Relative to other tree nuts, pistachios have a lower amount of fat and calories but higher amounts of potassium, vitamin K, γ-tocopherol, and certain phytochemicals such as carotenoids and phytosterols. Research and health effects In July 2003, the United States' Food and Drug Administration (FDA) approved the first qualified health claim specific to seeds lowering the risk of heart disease: "Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5 g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease".[31] Although pistachios contain many calories, epidemiologic studies have provided strong evidence that their consumption is not associated with weight gain or obesity. A 2015 systematic review and meta-analysis of randomized controlled trials concluded that pistachio consumption in persons without diabetes mellitus appears to modestly lower systolic and diastolic blood pressure.[32] Several mechanisms for pistachios' antihypertensive properties have been proposed. These mechanisms include pistachios' high levels of the amino acid arginine (a precursor of the blood vessel dilating compound nitric oxide); high levels of phytosterols and monounsaturated fatty acids; and improvement of endothelial cell function through multiple mechanisms including reductions in circulating levels of oxidized low density lipoprotein cholesterol and pro-inflammatory chemical signals. Toxin and safety concerns As with other tree seeds, aflatoxin is found in poorly harvested or processed pistachios. Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus. The mold contamination may occur from soil, poor storage, and spread by pests. High levels of mold growth typically appear as gray to black filament-like growth. It is unsafe to eat mold-infected and aflatoxin-contaminated pistachios.[33] Aflatoxin contamination is a frequent risk, particularly in warmer and humid environments. Food contaminated with aflatoxins has been found as the cause of frequent outbreaks of acute illnesses in parts of the world. In some cases, such as Kenya, this has led to several deaths. Pistachio shells typically split naturally prior to harvest, with a hull covering the intact seeds. The hull protects the kernel from invasion by molds and insects, but this hull protection can be damaged in the orchard by poor orchard management practices, by birds, or after harvest, which makes it much easier for pistachios to be exposed to contamination. Some pistachios undergo so-called "early split", wherein both the hull and the shell split. Damage or early splits can lead to aflatoxin contamination.[35] In some cases, a harvest may be treated to keep contamination below strict food safety thresholds; in other cases, an entire batch of pistachios must be destroyed because of aflatoxin contamination. In September 1997, the European Union placed its first ban on pistachio imports from Iran due to high levels of aflatoxin. The ban was lifted in December 1997 after Iran introduced and improved food safety inspections and product quality. Pistachio shells may be helpful in cleaning up pollution created by mercury emissions.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

V 187 T 5 S

Hızlı Görünüm

Variety from Greece

This plant is resistant to winter and frost.

Pistachio Seeds Greek...

€1,65 SKU: V 187 G

Seeds Gallery Com,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Pistachio Seeds Greek Variety "Aegina" (Pistacia vera)</h2> <h2>Price for Package of 5, 20, 50, 100, 500 seeds.</h2> Best Pistachio in Greece is the Greek Variety "Aegina"! There are many Pistacia species in Greece. Pistacia vera is the only nut for human consumption in Greece. Other Pistacia species such as Pistacia palaestina, P. terebinthus and P. lentiscus are used as ornamental shrubs. "Aegina" is the main edible cultivar in Greece. The nut of the variety "Aegina" contains 55% fat, 23% proteins, and 14% carbohydrate. So it has a high nutritional value and lately, it has enjoyed increasing popularity. Also, the weight of one "Aegina" pistachio nut (dry) is averaged 0,97– 1,12 g. The moisture content of pistachio is around 7,5–9 % on the dry matter during storage conditions. NUTRITIONAL INFORMATION: Compared to other pistachio varieties including California grown GENUINE GAZIANTEP PISTACHIOS CONTAIN: 50% less fat 40% less carbohydrates 200% more vitamin C 70% more iron 20% more calcium 23% more magnesium <h2>Wikipedia:</h2> The pistachio (/pɪˈstɑːʃiˌoʊ, -ˈstæ-/,[1] Pistacia vera), a member of the cashew family, is a small tree originating from Central Asia and the Middle East.[2] The tree produces seeds that are widely consumed as food. Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell. History Archaeology shows that pistachio seeds were a common food as early as 6750 BC.[3] Pliny the Elder writes in his Natural History that pistacia, "well known among us", was one of the trees unique to Syria, and that the seed was introduced into Italy by the Roman Proconsul in Syria, Lucius Vitellius the Elder (in office in 35 AD) and into Hispania at the same time by Flaccus Pompeius.[4] The early sixth-century manuscript De observatione ciborum ("On the observance of foods") by Anthimus implies that pistacia remained well known in Europe in Late Antiquity. Archaeologists have found evidence from excavations at Jarmo in northeastern Iraq for the consumption of Atlantic pistachio.[3] The Hanging Gardens of Babylon were said to have contained pistachio trees during the reign of King Merodach-Baladan about 700 BC. The modern pistachio P. vera was first cultivated in Bronze Age Central Asia, where the earliest example is from Djarkutan, modern Uzbekistan.[5][6] It appears in Dioscurides as pistakia πιστάκια, recognizable as P. vera by its comparison to pine nuts. Additionally, remains of the Atlantic pistachio and pistachio seed along with nut-cracking tools were discovered by archaeologists at the Gesher Benot Ya'aqov site in Israel's Hula Valley, dated to 780,000 years ago.[8] More recently, the pistachio has been cultivated commercially in many parts of the English-speaking world, in Australia, and in New Mexico[9] and California, of the United States, where it was introduced in 1854 as a garden tree.[10] David Fairchild of the United States Department of Agriculture introduced hardier cultivars collected in China to California in 1904 and 1905, but it was not promoted as a commercial crop until 1929.[9][11] Walter T. Swingle’s pistachios from Syria had already fruited well at Niles by 1917. The earliest records of pistachio in English are around roughly year 1400, with the spellings "pistace" and "pistacia". The word pistachio comes from medieval Italian pistacchio, which is from classical Latin pistacium, which is from ancient Greek pistákion and pistákē, which is generally believed to be from Middle Persian, although unattested in Middle Persian. Later in Persian, the word is attested as pesteh. As mentioned, the tree came to the ancient Greeks from Western Asia. Habitat Pistachio is a desert plant, and is highly tolerant of saline soil. It has been reported to grow well when irrigated with water having 3,000–4,000 ppm of soluble salts.[9] Pistachio trees are fairly hardy in the right conditions, and can survive temperatures ranging between −10 °C (14 °F) in winter and 48 °C (118 °F) in summer. They need a sunny position and well-drained soil. Pistachio trees do poorly in conditions of high humidity, and are susceptible to root rot in winter if they get too much water and the soil is not sufficiently free-draining. Long, hot summers are required for proper ripening of the fruit. They have been known to thrive in warm, moist environments. The Jylgyndy Forest Reserve, a preserve protecting the native habitat of Pistacia vera groves, is located in the Nooken District of Jalal-Abad Province of Kyrgyzstan. Characteristics The bush grows up to 10 m (33 ft) tall. It has deciduous pinnate leaves 10–20 centimeters (4–8 inches) long. The plants are dioecious, with separate male and female trees. The flowers are apetalous and unisexual, and borne in panicles. The fruit is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a culinary nut, not a botanical nut. The fruit has a hard, creamish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow/red, and abruptly splits part way open (see photo). This is known as dehiscence, and happens with an audible pop. The splitting open is a trait that has been selected by humans.[14] Commercial cultivars vary in how consistently they split open. Each pistachio tree averages around 50 kilograms (110 lb) of seeds, or around 50,000, every two years. The shell of the pistachio is naturally a beige color, but it is sometimes dyed red or green in commercial pistachios. Originally, dye was applied by importers to hide stains on the shells caused when the seeds were picked by hand. Most pistachios are now picked by machine and the shells remain unstained, making dyeing unnecessary except to meet ingrained consumer expectations. Roasted pistachio seeds can be artificially turned red if they are marinated prior to roasting in a salt and strawberry marinade, or salt and citrus salts. Like other members of the Anacardiaceae family (which includes poison ivy, sumac, mango, and cashew), pistachios contain urushiol, an irritant that can cause allergic reactions. Production and cultivation Iran, the United States and Turkey are the major producers of pistachios, together accounting for 83% of the world production in 2013 (table). Cultivation The trees are planted in orchards, and take approximately seven to ten years to reach significant production. Production is alternate-bearing or biennial-bearing, meaning the harvest is heavier in alternate years. Peak production is reached around 20 years. Trees are usually pruned to size to make the harvest easier. One male tree produces enough pollen for eight to 12 drupe-bearing females. Harvesting in the United States and in Greece is often accomplished using equipment to shake the drupes off the tree. After hulling and drying, pistachios are sorted according to open-mouth and closed-mouth shells. Sun-drying has been found to be the best method of drying,[18] then they are roasted or processed by special machines to produce pistachio kernels. Pistachio trees are vulnerable to a wide variety of diseases. Among these is infection by the fungus Botryosphaeria, which causes panicle and shoot blight (symptoms include death of the flowers and young shoots), and can damage entire pistachio orchards. In Greece, the cultivated type of pistachios has an almost-white shell, sweet taste, a red-green kernel and a closed-mouth shell relative to the 'Kerman' variety. Most of the production in Greece comes from the island of Aegina, the region of Thessaly-Almyros and the regional units of West Attica, Corinthia and Phthiotis. In California, almost all female pistachio trees are the cultivar 'Kerman'. A scion from a mature female 'Kerman' is grafted onto a one-year-old rootstock. Bulk container shipments of pistachio kernels are prone to self-heating and spontaneous combustion because of their high fat and low water contents. Consumption The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio butter,[21][22] pistachio paste[23] and confections such as baklava, pistachio chocolate,[24] pistachio halva,[25] pistachio lokum or biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit. China is the top pistachio consumer worldwide, with annual consumption of 80,000 tons, while the United States consumes 45,000 tons. Nutritional information Pistachios are a nutritionally dense food. In a 100 gram serving, pistachios provide 562 calories and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals and the B vitamins, thiamin and especially vitamin B6 at 131% DV (table).[28] Pistachios are a good source (10–19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E , and vitamin K (table). The fat profile of raw pistachios consists of saturated fats, monounsaturated fats and polyunsaturated fats.[28][29] Saturated fatty acids include palmitic acid (10% of total) and stearic acid (2%).[29] Oleic acid is the most common monounsaturated fatty acid (51% of total fat)[29] and linoleic acid, a polyunsaturated fatty acid, is 31% of total fat.[28] Relative to other tree nuts, pistachios have a lower amount of fat and calories but higher amounts of potassium, vitamin K, γ-tocopherol, and certain phytochemicals such as carotenoids and phytosterols. Research and health effects In July 2003, the United States' Food and Drug Administration (FDA) approved the first qualified health claim specific to seeds lowering the risk of heart disease: "Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5 g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease".[31] Although pistachios contain many calories, epidemiologic studies have provided strong evidence that their consumption is not associated with weight gain or obesity. A 2015 systematic review and meta-analysis of randomized controlled trials concluded that pistachio consumption in persons without diabetes mellitus appears to modestly lower systolic and diastolic blood pressure.[32] Several mechanisms for pistachios' antihypertensive properties have been proposed. These mechanisms include pistachios' high levels of the amino acid arginine (a precursor of the blood vessel dilating compound nitric oxide); high levels of phytosterols and monounsaturated fatty acids; and improvement of endothelial cell function through multiple mechanisms including reductions in circulating levels of oxidized low density lipoprotein cholesterol and pro-inflammatory chemical signals. Toxin and safety concerns As with other tree seeds, aflatoxin is found in poorly harvested or processed pistachios. Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus. The mold contamination may occur from soil, poor storage, and spread by pests. High levels of mold growth typically appear as gray to black filament-like growth. It is unsafe to eat mold-infected and aflatoxin-contaminated pistachios.[33] Aflatoxin contamination is a frequent risk, particularly in warmer and humid environments. Food contaminated with aflatoxins has been found as the cause of frequent outbreaks of acute illnesses in parts of the world. In some cases, such as Kenya, this has led to several deaths. Pistachio shells typically split naturally prior to harvest, with a hull covering the intact seeds. The hull protects the kernel from invasion by molds and insects, but this hull protection can be damaged in the orchard by poor orchard management practices, by birds, or after harvest, which makes it much easier for pistachios to be exposed to contamination. Some pistachios undergo so-called "early split", wherein both the hull and the shell split. Damage or early splits can lead to aflatoxin contamination.[35] In some cases, a harvest may be treated to keep contamination below strict food safety thresholds; in other cases, an entire batch of pistachios must be destroyed because of aflatoxin contamination. In September 1997, the European Union placed its first ban on pistachio imports from Iran due to high levels of aflatoxin. The ban was lifted in December 1997 after Iran introduced and improved food safety inspections and product quality. Pistachio shells may be helpful in cleaning up pollution created by mercury emissions. </body> </html>

V 187 G 5 S

Hızlı Görünüm

Variety from Peru

Aji Charapita acı biber 500...

€70,00 SKU: C 24 (0.9g)

Seeds Gallery Com,

5/ 5

<h2>Aji Charapita acı biber 500 tohum Dünyanın En Pahalı Biber</h2> <h2>500 (0,9 g) tohumların Paketi için fiyat.</h2> Kendinizi fotoğraflarımızdan görebileceğiniz gibi, tohumların kendi bitkilerimizden (organik olarak yetiştirilen) olduğunu ve bizden satın aldığınız tohumlardan ne alacağınızı biliyorsunuz ... Biberleri, özellikle fiyat söz konusu olduğunda asla büyüklüğüne göre değerlendirmemelisiniz. Aji Charapita chili biberi kabaca bir bezelye büyüklüğündedir, ancak fiyatı hakkında küçük bir şey yoktur. Bunların bir kilogramı 20.000 Euro'yu geri alacak. Kuzey Peru ormanlarında yer alan Aji Charapita, yabani biber olarak bilinir ve sadece son zamanlarda ticari kullanım için yetiştirilmektedir. Taze kullanıldığında, bu minik biberin salsas veren ve soslara tropikal bir tat veren güçlü bir meyveli lezzete sahip olduğu söylenir, ancak çoğunlukla toz halinde çeşitli yemeklere biraz baharatlı olarak kullanılır. Çoğu Batı ülkesinde hala bilinmemekle birlikte, Aji Charapita, biber biber uzmanları ve beş yıldızlı restoran şefleri arasında çok rağbet gören bir tedavi yöntemidir. Ellerinizi birkaç Aji Charapita biberine almak çok basit iki nedenden dolayı göz korkutucu bir görevdir. Her şeyden önce, bazı tohumları çevrimiçi satın alıp onları kendiniz ekmeye istekli değilseniz ve bir satıcı bulmayı başarabilseniz bile, fiyat muhtemelen hevesinizi azaltacaktır. Takma adı “tüm biberlerin annesi” Aji Charapita'nın kilo başına minimum 25.000 dolara mal olduğu bildirildi, bu da onu dünyanın en pahalı biber ve vanilya ve safran ile birlikte en pahalı baharatlardan biri haline getirdi. 30.000 - 50.000 ısı birimi arasında bir Scoville derecesi ile Aji Charapita, dilinizin yanı sıra cüzdanınızda da bir delik açacaktır. Bu derecelendirme, acı biber kadar sıcak ve jalapeño'dan dört ila yirmi kat daha sıcak yapar.<script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>

C 24 (0.9g)

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Variety from Serbia

Gökkuşağı Kiraz Biber...

€1,55 SKU: C 23

Hızlı Görünüm

Cape Gooseberry Seeds (Physalis peruviana) 1.5 - 1

1000 Tohumlar Altın çilek...

€42,00 SKU: V 63 XXL

Seeds Gallery Com,

5/ 5

<h2>1000 Tohumlar Altın çilek (Physalis peruviana)</h2> <h2>1000 (0,5g) Tohum Paketi için fiyat.</h2> Vitamin açısından çok zengin ve çok güzel kokulu meyvelere sahiptir. Meyveler ham halde ekşidir, güneş ışığında olgunlaştıkça tatlanırlar. Direkt olarak yiyebileceğiniz gibi meyve salatalarında, reçel yapımında kullanabilirsiniz. Bitki ılıman iklimlerde çok yıllık, kışın don olan iklimlerde tek yıllıktır. Açık alan bahçe ve tarla yetiştiriciliğinden farklı olarak saksıda yetiştirmeye uygun geliştirilmiş, özel, bodur Altın Çilek tohumlarıdır. Çiçekleri sarı ve sarı-kahverengi gözlü olabilir. Ortalama 60-70 cm yükselen bitki, dışı dantel benzeri bir zarf içinde altın renkli yenilebilir meyveler verir. Daha çok meyvesi için yetiştirilen bitkinin meyvesi, C vitamini açısından zengin, iyi bir A vitamini kaynağıdır. 100 gr 72 kalori olan meyvenin afrodizyak etkisi olduğu düşünülse de, içerdiği polyphnol ve carotenler nedeni ile antioksidan ve ağrı dindirici özellikleri ispatlanmıştır. Yerel olarak geleneksel alternatif tıpta kanserden romatizmaya pek çok hastalıkta tedavi destekleyici olarak önerilmektedir. Domates, patlıcan ve patates bitkileri ile bağı bulunan Physalis, Solanaceae ailesindendir. Yetiştirilmesi bakımı ve gübrelenmesi domates yetiştiriciliğinde kullanılan teknik ve uygulamalar ile aynıdır. Ekşimtrak meyveler olgunluk dönemlerinde tatlı bir hal alırlar ve meyve salatalarında, tatlılarda da kullanılırlar. Meyveleri oldukça değerli olan Altın Çilek kolaylıkla tohumdan yetiştirilebilen çok yıllık bir bitkidir. Anavatanı Güney Amerika'da 300-2.500 metre rakımda yetişir. Kış döneminin uzun ve soğuk olduğu bölgelerde 1000 metre üzeri rakımda yetişmez. Oysa ılıman Akdeniz ikliminin görüldüğü bölgelerde 200-1800 metre arası rakımlarda gelişim gösterebilir. Kısa süreli +3 derecede donlara dayanabilen bitki, bu derecenin altında ölür. Kışın sera ortamından fayda sağlanır. Her yıl köklerinden sürer. Daldan çelikleme ile üretimde başarı oranı yüzde 40-60 arası değişebilir. En yaygın üretim türü tohumdur.

V 63 XXL

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Paulownia Elongata 1000 Tree - Bonsai Seeds 15 - 1

1000 Tohumlar Paulownia...

€15,00 SKU: T 14 E

Seeds Gallery Com,

5/ 5

<h2>1000 Tohumlar Paulownia Elongata</h2> <h2>1000 tohumluk Paket Fiyatı.</h2> Paulownia elongata orta boy yazlık yaprak döken bir ağaçtır. Geniş koyu yeşil yaprakları ile geniş yayılım bazen 60 cm uzunluğunda ve geniş. Büyümenin yavaşladığı ilk birkaç yıl içinde son derece hızlı büyür. Olgunlaştıkça yaprakları küçülür ve taçlar daha seyrek olur. Yapraklar stok için yararlı yem sağlayabilir ve yapraklar büyük miktarlarda nektar ürettikten önce ilkbaharda çiçek açan çiçekler sağlayabilir. Çoğu toprakta önemli bir hastalık veya böcek problemi oluşmaz. Kuraklığa dayanıklı. <div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> Sowing Instructions </td> </tr><tr><td valign="top" nowrap="nowrap"> Propagation: </td> <td valign="top"> Seeds </td> </tr><tr><td valign="top" nowrap="nowrap"> Pretreat: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Stratification: </td> <td valign="top"> 0 </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Time: </td> <td valign="top"> all year round </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Depth: </td> <td valign="top"> Light germinator! Only sprinkle on the surface of the substrate + slightly press on </td> </tr><tr><td valign="top" nowrap="nowrap"> Sowing Mix: </td> <td valign="top"> Coir or sowing mix + sand or perlite </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination temperature: </td> <td valign="top"> 22-25°C </td> </tr><tr><td valign="top" nowrap="nowrap"> Location: </td> <td valign="top"> bright + keep constantly moist not wet </td> </tr><tr><td valign="top" nowrap="nowrap"> Germination Time: </td> <td valign="top"> 4-6 weeks </td> </tr><tr><td valign="top" nowrap="nowrap"> Watering: </td> <td valign="top"> Water regularly during the growing season </td> </tr><tr><td valign="top" nowrap="nowrap"> </td> <td valign="top"> Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved. </td> </tr></tbody></table></div>

T 14 E

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