The present invention is in the field of flavouring food and relates to dried fermented spice plant part particles, a process for producing the spice plant part particles according to the invention, a flavouring extract from the dried fermented spice plant part particles, the use of the dried fermented spice plant part particles as well as the aroma extract from the dried fermented spice plant part particles as well as products comprising the spice plant part particles of the invention or the aroma extract from the dried fermented spice plant part particles. The focus of the present invention is in particular to obtain spice plant part particles with a high yield of flavouring substances.

The present invention is in the field of flavouring food and relates to dried fermented spice plant part particles, a process for producing the spice plant part particles according to the invention, a flavouring extract from the dried fermented spice plant part particles, the use of the dried fermented spice plant part particles as well as the aroma extract from the dried fermented spice plant part particles as well as products comprising the spice plant part particles of the invention or the aroma extract from the dried fermented spice plant part particles. The focus of the present invention is in particular to obtain spice plant part particles with a high yield of flavouring substances.

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-bran mass and mixing said co-processed salt-bran mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-bran mass and mixing said co-processed salt-bran mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.

Habesha dried food product is prepared according to the steps of: selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain; cooking the selected ingredients according to a Habesha cuisine to result in a form of food; partially dehydrating and freeze drying the freshly prepared form of food to result in segmented dried form of food; or directly freeze drying the freshly prepared form of food to result in powdered dried form of food; and packaging the dried form of food in moisture resistant containers to result in packaged Habesha dried food product. Dried food thus prepared results in less digestive discomfort, shortened food preparation, reduced objectionable smell, and stable products requiring no refrigeration.

Habesha dried food product is prepared according to the steps of: selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain; cooking the selected ingredients according to a Habesha cuisine to result in a form of food; partially dehydrating and freeze drying the freshly prepared form of food to result in segmented dried form of food; or directly freeze drying the freshly prepared form of food to result in powdered dried form of food; and packaging the dried form of food in moisture resistant containers to result in packaged Habesha dried food product. Dried food thus prepared results in less digestive discomfort, shortened food preparation, reduced objectionable smell, and stable products requiring no refrigeration.

A spice dispensing device is provided for an automatic meal preparation apparatus. The device uses a replaceable cartridge containing a volume of spice for dispensing in predetermined volumetric doses. A dispensing mechanism is built in to the cartridge for isolating the predetermined volumetric dose and moving it toward an opening in the bottom of the cartridge. The cartridge is sized and shaped to be placed into the automatic meal preparation apparatus in a rack for containing a plurality of such cartridges. The cartridge is alignable with a position in the rack in which the spice dose can be dispensed directly into a cooking vessel of the apparatus.

A spice dispensing device is provided for an automatic meal preparation apparatus. The device uses a replaceable cartridge containing a volume of spice for dispensing in predetermined volumetric doses. A dispensing mechanism is built in to the cartridge for isolating the predetermined volumetric dose and moving it toward an opening in the bottom of the cartridge. The cartridge is sized and shaped to be placed into the automatic meal preparation apparatus in a rack for containing a plurality of such cartridges. The cartridge is alignable with a position in the rack in which the spice dose can be dispensed directly into a cooking vessel of the apparatus.

A novel seed-based spread and food product that is minimally processed comprising three principal ingredients, namely ground seeds (seed butter), vinegar and honey, in addition to a small amount of salt is described.

A novel seed-based spread and food product that is minimally processed comprising three principal ingredients, namely ground seeds (seed butter), vinegar and honey, in addition to a small amount of salt is described.