This is what I started using in place of bullion cubes . This a game changer. They are all natural spices and herbs. I blend all together and they make your stew very yummy and delicious.. The list of ingredients Control onions 2000 Rosemary 1000 Bayleaf 200 Dried ginger 500 Dried garlic half of 500 own Dried challot 5000 Dried thyme 500 Coriander 500 Dried onions 500 Dried turmeric 2 sticks for stew spices and 10 sticks for Fried rice ingredients. There are two more ingredients I do not know their names. I will add dia names as soon as I get their names from my customer . You can adjust the to half of this quantity. Note that the key ingredients that must be more is control onions and Rosemary. It is not cheap but it is definitely more health. The 10k one I dis last me 6 months dependening on how much buisness food I cook in month .

Common mistakes to avoid when making Nigerian food drinks: Mistakes to Avoid 1. Incorrect measurement: Improper ratio of ingredients. 2. Insufficient soaking: Not soaking beans, grains, or nuts long enough. 3. Overcooking: Cooking ingredients too long, leading to loss of nutrients. 4. Underseasoning: Not enough spices, herbs, or salt. 5. Overmixing: Overblending or overstirring, affecting texture. 6. Incorrect temperature: Not adjusting heat for specific ingredients. 7. Lack of patience: Rushing cooking or preparation. Specific Drink Mistakes 1. Zobo (Hibiscus Drink): - Not soaking hibiscus flowers long enough. - Over-sweetening. 2. Kunu (Millet Drink): - Not rinsing millet properly. - Undercooking. 3. Plantain Smoothie: - Overripening plantains. - Not balancing sweetness. 4. Egusi Soup: - Not grinding egusi seeds properly. - Overcooking vegetables. 5. Akamu (Pap): - Not soaking cornmeal long enough. - Undercooking.

Natural Skincare: Natural skincare uses ingredients like herbs, oils, and plant-based extracts. While these can be gentler on the skin, it's important to ensure they are suitable for your skin type and not irritating.

Basil is a wonderful herb with aromatic leaves. This compact plant is incredibly versatile, growing outside in the ground, in containers, or on a bright kitchen windowsill. You may start seeds indoors or grow from small pots. Learn the secrets to planting, growing, and harvesting basil. About Basil Basil is a member of the mint family (Lamiaceae) and one of the most popular culinary herbs. It’s a warm-weather annual that can be planted outdoors once temperatures are consistently above 50°F. Basil is not usually seeded directly into the soil; typically, gardeners transplant small starter plants purchased at a nursery. Or, they may start the seeds themselves indoors under grow lights.

Introduction Basil belongs to the genus Ocimum. Basil is also a common name for several plants in the genera Acinos (e.g., Acinos arvensis, basil thyme) and Clinopodium (e.g., Clinopodium vulgare, wild basil). In addition to cultural and traditional rituals, basil is one of the most popular herbs in the cooking and food network with its wide range of applications, especially in food flavoring and preservation. Sweet basil is a common name for the culinary herb Ocimum basilicum of the family Lamiaceae or Labiatae (the mint family) and is the most economically important among all Ocimum spp. (Figure 1). This chapter focuses on Ocimum basilicum, although other Ocimum basils are briefly covered. An essential oil is a plant

Ayam Goreng (Malaysian Fried Chicken): Crispy fried chicken marinated in a blend of spices, herbs, and coconut milk. #dandiron

Bánh Mì (Vietnamese): Crispy baguette, pickled veggies, herbs, and various meats, such as grilled pork or chicken. #dandiron

https://www.thehealthsite.com/ayurveda/herbs/bryophyllum-pinnatum-plant-medicinal-uses-1158160/

Don't buy cheese! Just add vinegar to milk and you get incredibly delicious homemade cheese! Ingredients: 1.5 liters of milk (6 1/3 cups) Salt, to taste 2 tablespoons apple cider vinegar (30 ml) 50 grams melted butter (1/4 cup) 1 tablespoon Provencal herbs (15 ml)

MISTAKES POULTRY FARMERS MAKE ON ARRIVAL OF DAY OLD CHICKS!👇😊🐣🐥 Brooding refers to the period immediately after hatch when special care and attention must be given to chicks to ensure their health and survival. It’s up to you to assess the situation and make the right management decisions to give your chicks the best start possible. OKAY, LET'S LOOK AT THE MISTAKES THAT FARMERS MAKE! PLEASE READ this till the END and READ CAREFULLY! 👇😊🐣🐥 1. Not heating up the brooder in advance: Chicks need a warm place to live, so make sure to heat up the brooder a few hours before they arrive. This will give the room time to warm up to the right temperature. 2. Feeding the chicks too soon: Chicks need to drink water before they eat food. This will help their digestive system get started. Give them water with glucose and vitamins for at least 2 hours before giving them food. 3. Using big feeders: Chicks can't reach food in big feeders. Use trays for the first week, then switch to baby feeders as they grow. 4. Using tarpaulin instead of brooder paper: Tarpaulin is a breeding ground for coccidiosis, a deadly disease for chicks. Use brooder paper instead. 5. Using feed with big particles: Chicks have tiny stomachs. Make sure to use starter feed with tiny particles that are easy for them to digest. 6. Not covering husks with brooder paper: Chicks can't tell the difference between food and husks. If the husks aren't covered, chicks will eat them and get sick. 7. Too much heat in the brooder: Chicks can get dehydrated and constipated if the brooder is too hot. Make sure the temperature is just right. 8. Not enough space: Chicks need enough space to move around and grow. Make sure the brooder isn't too crowded. BONUS TIP: Use Local Herbs for them if You know how to use them. This will help them stay healthy and strong during the brooder stage! By following these tips, you can help your day-old chicks get a good start in their growth.