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We are in the market from a remarkable years with the idea of selling good quality groceries. Today we Himalaya exotic market have grown to become one of the largest suppliers of ethnic food in Belgium.

OUR RANGE

Natco Foods aims to provide a one-stop-shop service to all the Good Taste enthusiasts out there that love to cook with exotic herbs and spices while living healthy, whole-food lives. Our range covers everyday store-cupboard essentials from lentils to tinned goods, to rice and flours, as well as the full array of herbs and spices that every cook needs to transform a meal from bland to brilliant. We also offer condiments to complement any meal in the form of pickles, pastes, chutneys and sauces. For those special occasions we specialise in indulgences such as Saffron and Rose syrup and the best nuts including cholesterol-free flavoured dry-roasted cashews. Snacking foods are nearby, including the restaurant-favourite hand-rolled Papa Poppadoms and arm-chair handy daria – our tasty roasted chick pea snack.

BOTTLES AND BEVERAGES

From Maaza fruit juices to Leone Tea, hot, cold, still or bubbly; drinks are on the menu. Natco is famous for our Rose syrup that is used to flavour desserts and sweets; or diluted with milk or water to make a deliciously refreshing drink. Breathe in, breathe out and smile. Leone Tea is a premium blend of leaves grown in the plantations of the Himalayan foothills rising to elevations of 7000 feet above sea level from gardens in Cherrapunji with the highest rainfall in the world, the mist swathed terraces of Ghoom, Tiger Hill and others below the majestic grandeur of Kanchenjunga. The blend is perfected with leaf from gardens adjacent to the Great Rift Valley in Kenya for added liquor as well as Ceylon for sublime latent flavor. But that is not all, it is made by us, ourselves, with teaspoons of love.

FLOUR

Professor Sally Sainsbury noted that the key to the development of civilization are milling and silos. Natco gives continuity to this with its wunderbar Baumeister Flour Mill that produces 100% pure gram flour i.e. besan and other pulse flours. Every day we freshly mill market leading Natco Gram Flour here in Buckinghamshire to legendary standards of quality. Unlike other brands, Natco Gram Flour is made from 100% chana dal pure and simple. It is a tasty and versatile ingredient for many meals, gluten free and good for diabetics, making it perfect for family and friends.

HEAT AND EAT

Life is a dance with time and for those fandango days, we have created a range of delicious pre-cooked meals. These timeless favourites are all cooked in India from authentic recipes and ingredients. Prepared with the same love and devotion that goes into all your home cooking, Natco’s miracle time-savers are ready to eat in minutes and will have you coming back for seconds (and thirds!). Use one of Natco’s prepared vegetables such as chick peas, okra or lotus root to supplement a meal, or a ready to heat-and-eat meal like Dal Makhani or PalakPaneer as the main event. The range is tinned to last until those last-minute emergencies; students take note, now take a tin of home away from home. Natco tinned tomatoes, spinach, chick peas and Alphonso mango pulp (not to mention mango chutney, mango powder and mango pickle!) are some of our greatest hits.

HERBS

Herbs are not only the subject of songs but are also essential ingredients for flavoursome cooking. Parsley, sage, rosemary, thyme and many others are available in re-fillable jars and larger packs. As the name suggests, thyme is slow to release its flavours and is therefore usually added early in the cooking process. It lends itself to slow cooking, releasing its aroma of well being and deepening the flavour of soups stews or meat dishes with wonderful Mediterranean warmth. Its essential oil contains thymol, which is an antiseptic. Tea made by infusing the herb in water can be used for coughs and bronchitis whilst a thyme steam inhalation ameliorates respiratory infections.

LENTILS, BEANS, PULSES & GRAINS

Whether yellow, black, brown, red, green, blue, whole or split, these crafty pulses are always whole-foods. Lentils and beans are high in fibre and protein with low levels of fat. Put simply, they’re good for you. And what’s more, buying them can be good for the world. A long term interest in sustainability and development meant that Natco Foods was among the first companies in the U.K. to import lentils from Burma, Tanzania and Malawi in Africa. This action has helped farmers improve their standards of quality, which in-turn has improved their attractiveness to other European buyers. This leads to better prices for the farmers as demand grows.

NUTS AND DRIED FRUITS

"Wow!" is the word most people have used when trying our new flavoured nuts range. We have created unique blends that you won't find anywhere else and put them in vibrant packaging to match the exciting flavours. Try them and find out which flavour is your favourite! We share a simple passion for nature’s hard-shelled fruits. Unlike many foods, nuts contain that winning combination of good taste and good health. It turns out that the health benefits of nuts are numerous. High levels of Omega-3 help to fight coronary heart disease and have a positive impact on cholesterol. Nuts are also packed full of brain food in the form of vitamins and minerals.

PAPPADOMS AND SNACKS

If you’ve been to a restaurant serving food from the Sub-continent, the chances are you’ll have enjoyed starting the meal with flat crispy breads called pappadoms. In which case, you’ve probably already been introduced to Papa Pappadoms (maybe you’re already old friends). Served with Natco Mango Chutney and Lime Pickle, Papa Pappadoms are the restaurateur’s first choice. At home you can choose from Natco’s Cumin (Jeera) pappadoms, Punjabi pepper pappadoms, or plain pappadoms that are ready to microwave and serve. Just like Papa Pappadoms, Natco Pappadoms are all hand-rolled in India. As the original authentic inspiration for ‘Bombay or Punjabi Mix’, our BehlPuri and PaniPuri kits are ideal for sharing and perfect for parties. Eat as they are, or freshen with peas and diced tomato simply by following the instructions on the box. Appetites at the ready for this very fast food with a healthy twist.

PICKLES

The art of pickling has long been used to extend the life of fresh fruits and vegetables beyond their harvest season. We’ve selected the very best home-favourite pickles to make up a range so versatile no meal need ever go lonely. Indeed, in some regions, pickles are eaten with yoghurtand bread for breakfast. The sheer variety of pickles is dazzling due to the fact that many families still make their own at home. The traditional process is a simple one – an air-tight container is filled with a carefully balanced recipe of fruits, vegetables, herbs and spices and left to marinate in the sun. Why not try it yourself? All you need is twenty consecutive days of sun …no problem….Typical spices used include mustard, asafoetida, chili, turmeric and fenugreek seeds.

SPICE AND HERB JARS

Natco refillable spice and herb jars are popular the world over. Scatter and sprinkle sublime scents straight from the jar; they’re handy kitchen essentials not to be without. Our full range of spices and herbs are available whole and ground in a large and a small jar size.

SPICES

Spice has become a byword for all things exotic and exciting. Rightly so, for what would food (and life) be without the punch of hot chili or the pinch of colourful turmeric? The history of spices has been a tumultuous tale of power and passion that has far too often ended with exploitation. We’re happy to say that things have changed and spices are now the saviour of many farmers. Natco supports processors that have their eye on sustainability and development.

Managal Masala

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Gunda Pickle

Chhundo

Mixed Pickle

Lime Pickle

Chilly Pickle

Mango Pickle

Pride Oil

Cooking Oil

Mustard Oil

KTC Olive Oil

KTC Oil

SunFlower Oil

Natco Oil

Pomace Oil

Olive Oil

Corriander Whole

Cheese & Onion

Pressed Gram Lentil

Rice products

Puffed and popped rices are traditional breakfast cereals and snack foods (Juliano and Sakurai, 1985). Raw rice is traditionally popped by heating rough rice (13 to 17 percent moisture) at about 240°C for 30 to 35 seconds or at 275°C for 40 to 45 seconds or in an OIL bath at 215 to 230°C. The hull contributes to pressure retention before popping as evidenced by the lower popping percentage of brown rice. Good popping varieties have a tight hull and a significant clearance between hull and brown rice and when freshly harvestedare free of grain fissures (Srinivas and Desikachar, 1973). Tightness of hull, grain hardness and degree of translucency could explain 80 percent of the variation in popping expansion among 25 rice varieties (Murugesan and Bhattacharya, 1991). Moisture-proof packaging is critical for optimum shelf-life. While low-amylose, low-GT rices are used for breakfast cereals in the United States, interrnediate- and high-amylose rices are used in the Philippines, but the degree of cooking must be controlled to obtain an acceptable puffed volume from the grain. Most cereals are enriched with B vitamins and with minerals, particularly iron.

Baked rice products

For those suffering from coeliac disease, a yeast-leavened bread of 100 percent rice flour has been successfully developed, consisting of 100 parts rice flour, 75 parts wafer, 7.5 parts sugar, 6 parts oil, 3 parts fresh compressed yeast, 3 parts hydroxypropyl methylcellulose and 2 parts salt (Bean and Nishita, 1985). Although all non-waxy rices produce breads of equivalent appearance, only lowamylose, low-GT rices give a soft-textured crumb. Intermediate-amylose, intermediate-GT rices give sandy, dry crumb characteristics. However, among lowGT rices low-amylose rice gave a lower loaf volume than did intermediate- and high-amylose rices (IRRI, 1976). Wet-milled flour gave a better texture than drymilled flour. An extended shelf-life should improve the popularity of this product.

Canned rice

In the United States, the preferred canned rice product is white, with separate noncohesive grains, minimal longitudinal splitting and fraying of edges and ends and a clear canning liquor (Burns and Gerdes, 1985). Long-grain (intermediateamylose) parboiled rices are preferred in most canning formulations because of the required cooked rice stability. Non-parboiled high-amylose rices, particularly those with a hard gel consistency, are also suitable, but the texture may be too hard. A pH below 4.6 is recommended for canned rice to reduce microbial contamination because retorted canned rice may not be completely sterilized.

Fermented rice products

Various waxy rice wines are prepared by fermenting steamed waxy milled rice with fungi and a yeast starter (Steinkraus, 1983; Juliano and Sakurai, 1985). A sweet product is first produced, which is then converted to alcohol as fermentation progresses. The liquid is removed by decantation. Examples are Chinese laochao, Thai khaomak, Malaysian tapai, Indonesian tape ketan and Philippine tapuy. Red rices are preferred for tapuy and are often roasted before cooking (Sanchez et al., 1989). Ethanol conversion is higher for waxy and low-amylose rice than for intermediate- and high-amylose rice during tapuy production; undigested starch is mainly amylose (Sanchez et al., 1988).

Rice flours and starch

Rice flour in Japan is made from both waxy and non-waxy rices and from both raw and gelatinized rice. It is milled by rolling, pounding, shock-milling, stone-milling, milling in a lateral steel mill and wet milling in a stone mill. In 1985, rice flour production in Japan included 67 000 t from raw rice plus 140 t from pregelatinized rice (Tani, 1985). In 1987, rice flour production used 105 000 t of brown rice (Hirao, 1990). A tea prepared from roasted brown rice in Japan used 23 800 t of non-waxy and 1 200 t of waxy rice in 1985 (Tan), 1985). Production in 1986 was 20 000 t (Sagara, 1988).

Rice bran and rice-bran oil

Rice bran has been an extremely popular source of dietary fibre because of the hypocholesterolaemic property of its OIL fraction. Stabilized rice bran has been made available by the use of the Brady extruder in the United States to stabilize the full-fat bran by inactivating its lipase (Saunders, 1990). It is finding application in breakfast cereals, snack foods and bakery products. Stabilized rice bran has been incorporated into whole-wheat bread, muffins, peanut butter cookies and oatmeal cookies at levels of up to 20 percent. The 3 to 8 percent sugar content of rice bran may also contribute to oven browning. The high water absorption capacity of rice bran helps maintain moisture and freshness and therefore improves shelf-life. Its foaming capacity aids in air incorporation and leavening

Rice types preferred for rice products

Most rice products have a preferred amylose type which is related to the preferred rice type for boiled rice consumption in the country (Table 45). All rice types are used for parboiled rice, but usually intermediate- and high-amylose rices are used in Thailand and the United States. High-amylose rices are used in Bangladesh, India, Pakistan and Sri Lanka. Canned, precooked and quick-cooking rices, expanded rice products, rice cereals and snacks are of the type preferred for boiled rice. Low-GT rices are preferred for fermented products since the rice starch can be gelatinized at 70°C and therefore requires less cooling before inoculation. Low-fat or highly milled rice, preferably freshly milled to minimize rancid odours, is preferred for rice products. Waxy rices are preferred for desserts and sweets because of the slower rate of hardening of the boiled or steamed rice starch.

DRY FRUITS & NUTS:

cashew nut nutrition facts

Delicately sweet yet crunchy and delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Cashew, or “caju” in Portuguese, is one of the popular ingredients in sweet as well savory dishes worldwide. Botanically, cashew is an average size tropical evergreen tree belonging in the Anacardiaceae family, in the genus: Anacardium. Scientific name: Anacardium occidentale.

cashew nut with apple

The cashew tree is native to Brazil’s Amazon rain forest. It spread all over the world by Portuguese explorers and today, it is cultivated commercially in Brazil, Vietnam, India and in many African countries. Cashew tree bears numerous, edible, pear shaped false fruits or “accessory fruits'” called "cashew apples." Cashew nut which actually is a “true-fruit”, firmly attaching to bottom end of cashew-apple, appearing like a clapper in the bell. Botanically, this tiny, bean shaped, grey “true fruit” is a drupe, featuring hard outer shell enclosing a single edible kernel known commercially as “cashew nut.”

cashewnuts

Cashew nuts are abundant source of essential minerals. Minerals, especially manganese, potassium, copper, iron, magnesium, zinc, and selenium are concentrated in these nuts. A handful of cashew nuts a day in the diet would provide enough of these minerals and may help prevent deficiency diseases. Selenium is an important micronutrient, which functions as a co-factor for antioxidant enzymes such as Glutathione peroxidases, one of the most powerful antioxidants in the body. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Zinc is a co-factor for many enzymes that regulate growth and development, gonadal function, digestion, and DNA (nucleic acid) synthesis.

Cashew apple with nut

Cashews are also good in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1). 100 g nuts provide 0.147 mg or 32% of daily-recommended levels of pyridoxine. Pyridoxine reduces the risk of homocystinuria, and sideroblastic anemia. Niacin helps prevent "pellagra" or dermatitis. Additionally, these vitamins are essential for metabolism of protein, fat, and carbohydrates at the cellular level.

Health benefits of Cashew nuts

The Advantages of Eating Dried Fruits and Nuts Subjects:Food and nutrition, Public health, Child Development Publish Date: 31/01/2012 12:00 The dried fruits are a good source of various nutrients including various sugars, vital minerals such as potassium, magnesium, phosphorus and iron. Orange fruits such as dried apricots and papaya are a good source of beta carotene, which, when absorbed by the body, becomes vitamin A. Nuts have a high caloric value, are rich in protein, fat, minerals such as iron, zinc, potassium, magnesium and calium (although these minerals are not absorbed as well as the same minerals in dairy and meats) and vitamins of the B group. Most nuts are rich in fatty acids, vital to the body and may even behelpful in cases of high blood fat content, if consumed within a balanced diet recommended by a clinical dietitian. An exception is the coconut, which is rich in saturated fats and it is therefore recommended to limit coconut intake. The nuts are a rich, concentrated source of calories, and should therefore not be consumed in large quantities. It is recommended that they be consumed in their natural form, unsalted (to reduce salt intake) and non-roasted. Nuts lose part of their B-group vitamins in the roasting process. It is also recommended that sugared nuts and peanuts be avoided.

Healthy Fruits:

a)Apricots

Apricots are those beautifully orange colored fruits full of beta-carotene and fiber that are one of the first signs of summer. Nutrients in apricots can help protect the heart and eyes, as well as provide the disease-fighting effects of fiber. The high beta-carotene content of apricots makes them important heart health foods. Beta-carotene helps protect LDL cholesterol from oxidation, which may help prevent heart disease.

b)Peaches

Although fresh, high-quality peaches are sweet tasting, they are low in calories, with one medium peach furnishing only about 37 calories. Yellow-fleshed varieties are a good source of Vitamin A. Remember, making peach jam or canning peaches in sugar syrup adds calories.

c)Plums

Dried Plums are ready-to-eat right from the package as a healthful snack or can be used as a versatile cooking or baking ingredient. They provide potassium, soluble and insoluble fiber, phytochemicals that function as antioxidants as well as some iron and Vitamin A. Dried Plums/Prunes can play an important role in promoting good digestive health

Healthy Nuts:

a)Walnuts

When it comes to nuts, the walnut is the king. It's a great source of the healthy omega-3 essential fatty acids, which have been found to protect the heart, promote better cognitive function, and provide anti-inflammatory benefits for asthma, rheumatoid arthritis, eczema and psoriasis.

b)Almonds

Just a quarter cup of almonds contains nearly 25 percent of your needed daily value of the important nutrient magnesium, plus is rich in potassium, manganese, copper, the antioxidants vitamin E and selenium, and calcium. In fact, a quarter cup of almonds has almost as much calcium as a quarter cup of milk. They're also great for the colon. An animal study on the effects of almonds on colon cancer found that animals (which were exposed to a colon-cancer-causing agent) given whole almonds had fewer signs of colon cancer than animals given almond oil or no almonds. Researchers suspect the benefit may be due to almonds' high fiber content. Plus, almonds are one of the best nuts for lowering cholesterol because 70 percent of the fat they contain is the healthy monounsaturated variety, which has been shown to help clear arteries

c)Cashews

Cashews are lower in fat than most nuts, and 65 percent of this fat is unsaturated fatty acids. Of this, 90 percent is oleic acid, the heart-healthy fat found in olive oil. Plus, cashews are rich in copper, magnesium, zinc, iron and biotin.

d)Pecans

Pecans are an excellent source of over 19 vitamins and minerals including vitamins E and A, folic acid, calcium, magnesium, copper, phosphorus, potassium, manganese, several B vitamins and zinc. "Recent clinical research studies evaluating the impact of pecans on serum cholesterol have found pecans can significantly help lower blood cholesterol when consumed as part of a heart-healthy diet." In fact, a study from New Mexico State University found that eating 3/4 cup of pecans a day may significantly lower LDL (bad) cholesterol and help to clear the arteries.

e)Pistachios

Pistachios are a good source of copper, phosphorus, potassium, magnesium, and B6. The nuts deliver 30 vitamins, minerals, and phytonutrients, so they pack a considerable wallop from a nutritional standpoint. Pistachios contain higher amounts of fiber than many high-fiber foods. If you are trying to boost your intake, pistachios are an excellent source of dietary fiber. If you are looking to replace animal protein with vegetable protein, pistachios eaten in conjuction with protein-rich grains, vegetables, and fruits, can help you to add protein to your diet. Pistachio nuts are an excellent source of vegetable protein.

Brazil Nuts

These nuts are extremely nutrient-rich and contain protein, copper, niacin, magnesium, fiber, vitamin E and selenium. Selenium is a powerful antioxidant that works to neutralize dangerous free radicals. A study at the University of Illinois even found that the high amounts of selenium in Brazil nuts may help prevent breast cancer.

Macadamia Nuts

These nuts are high in protein, fiber, healthy monounsaturated fats, potassium and magnesium. And, a study found that people who had added macadamia nuts to their diets for just one month had total cholesterol levels of 191, compared to 201 for those eating the typical American diet. The largest change was found in the LDL (bad) cholesterol. A Little Goes a Long Way The key with nuts is simply not to overeat them. They are highly concentrated in both their calories and their nutrients, so you only need a small handful at a time. Eating a variety of nuts appears to be the best way to get all the different benefits each nut has to offer. back to top

World Foods & Gourmet

HEM specializes in the design and manufacturing of theme-oriented gift and gourmet food packaging products. Our product range includes gift basket boxes, gourmet gift boxes, nested gift boxes, gable boxes, market trays, frosted shopping bags and other coordinating gift packaging products. All designs are created by BoxCo and are copyrighted.

Personal Care

Personal care includes products as diverse as lip balm, cleansing pads, colognes, cotton swabs, cotton pads, deodorant, eye liner, facial tissue, hair clippers, lip gloss, lipstick, lotion, makeup, nail files, pomade, perfumes, razors, talcum powder, shaving cream, skin cream, toilet paper, and wet wipes.

Everything else

Delicatessen

Frozen & Chilled Meats

Home >> Food Sector - Food Safety Education >> Food Facts >> Benefits of Chilled and Frozen Meat PrinterFriendlyIcon ReferAFriendIcon Benefits Of Chilled And Frozen Meat What is warm, chilled and frozen meat? Warm Meat is obtained from freshly slaughtered animals or poultry. The meat is not refrigerated at any stage of the meat handling or at the point of sale, which is usually the wet market place. Meat is highly perishable. Without refrigeration, spoilage and food poisoning bacteria grow rapidly on the warm meat. Chemical and biochemical changes are also accelerated under the warm conditions. These result in rapid deterioration of the meat quality. The distribution and handling system for warm meat is not conducive to optimum hygiene. The warm meat does not keep its freshness and eating quality for long. Chilled Meat is fresh meat produced from freshly slaughtered animals or poultry and stored under refrigeration without being frozen. In the abattoir, the carcasses are immediately chilled down to the recommended chilled meat temperature of 0°C to 4°C by a rapid chilling process using advanced refrigeration technology. The chilling temperature is maintained throughout the subsequent processing, handling, transport, storage, distribution and retail. This unbroken link of refrigeration is referred to as a Cold Chain System for Meat. This continues through to keeping chilled meat in home refrigerators.

Cosmetics

Cosmetics (colloquially known as makeup or make-up) are care substances used to enhance the appearance or odor of the human body. They are generally mixtures of chemical compounds, some being derived from natural sources and many being synthetics.[1] In the U.S., the Food and Drug Administration (FDA), which regulates cosmetics,[2] defines cosmetics as "intended to be applied to the human body for cleansing, beautifying, promoting attractiveness, or altering the appearance without affecting the body's structure or functions." This broad definition also inc

Fruits & Vegetables

"Eat your fruits and vegetables." You've likely heard this statement since childhood. Research shows why it is good advice: Healthy diets rich in fruits and vegetables may reduce the risk of cancer and other chronic diseases. Fruits and vegetables also provide essential vitamins and minerals, fiber, and other substances that are important for good health. Most fruits and vegetables are naturally low in fat and calories and are filling.

Health & Beauty

Health & Diet Foods

Organic Foods

a)newpacking

a)brown

a)Pureghee

Gits Ghee is easily digestible due to a low saturated fat content. It is rich in natural vitamins available in milk fat, providing good health for you and your family..

a)Puregheebox

Gits Ghee is easily digestible due to a low saturated fat content. It is rich in natural vitamins available in milk fat, providing good health for you and your family.