What is Tomato Paste? Learn more about it.

Tomato Paste – What is Tomato Paste?

Tomato paste consists of tomatoes that have been cooked for several hours and reduced to a thick, red concentrate before being strained. Tomato paste is widely used in Italian dishes. It is used to inexpensively thicken, color, and enrich the flavor of tomato sauces and other semi-liquids such as soups and stews. Be careful not to add too much, which can result in an overpowering tomato flavor or give the sauce too much of an acidic edge.

Tomato paste is sold in cans, jars and tubes. If seeking especially intense flavor, shop at Pars market your favorite specialty stores for imported double-strength tomato concentrate.

Glass Jar of Tomato Paste at Pars Market Middle Eastern and Mediterranean grocery store located in Columbia Maryland 21045
Glass Jar of Tomato Paste at Pars Market

While tomato paste is almost universally commercially produced now, for years tomato paste was made in homes in Italy and other Mediterranean countries. To make tomato paste, the tomatoes are first cooked for several hours to reduce moisture, are strained to remove the seeds and skin, and then are cooked further to reduce them to a thick, rich concentrate. Come shop with us at Pars Market to pick the best selection of our wide selection of Tomato Paste we have in stock for you!

 

PARS MARKET LLC

9400 SNOWDEN RIVER PARKWAY Suite 109

COLUMBIA, MD, 21045

443-259-0002

http://www.parsmarketcolumbia.com/

http://parsmarketcolumbia.blogspot.com

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Best Quality and Selection of Medjool and Deglet Nour Dates at Pars Middle Eastern and Mediterranean Market in Columbia Maryland

WHAT IS A DATE?

The date is the fruit of the date palm, a tree native to North Africa and the Middle East. The cultivation of the date palm tree spans as far back as five thousand years and is often referred to as the “tree of life”, and throughout this time the tree has been used to weave blankets, make rope and most of all has been a source of food in a place where food can be scarce at times.

The fruit (the date) itself is called the “bread of the desert” as it has helped sustain nomadic tribes roaming the Middle Eastern deserts.

WHAT DOES DEGLET NOUR MEAN?

Deglet Nour dates are the most widely grown dates in North Africa. Deglet Nour (dates of light) are so called because of their translucence. Their seed can be seen right through the flesh when held to the light. They are natural and fresh dates that have not undergone any treatment. They are medium sweet, cure well and are distinguished by a pleasant, nutty after taste similar to that of a lightly roasted peanut. Their balanced sugar level, wealth of vitamins and loads of minerals make them an ideal snack or quick energy source


WHAT IS THE DIFFERENCE BETWEEN ALGERIAN AND CALIFORNIAN DEGLET NOUR?

Californian Deglet Nour Palm trees were brought to the U.S.A. from French Algeria in 1900. The microclimate of the region where Deglet Nour dates are grown in Algeria have contributed to making Algerian Deglet Nour dates unique. Biskra the sweet city” is famous for its high quality Deglet Nour dates in Algeria. Its climate is characterized by its warm air and wet soil.  As a result, the dates from this region have different size, texture, color and taste.


Fresh Medjool Dates at Pars Market Howard County Columbia Maryland 21045
Fresh Medjool Dates at Pars Market

 

 

WHAT IS THE DIFFERENCE BETWEEN DEGLET NOUR AND MADJOUL DATES?

Medjool dates have been called the king of the dates. They are exceptionally large, contain a large amount of “fruit meat.” They are extremely sweet. Deglet Noor dates are smaller and have a translucent blond color and a soft caramel-like taste.

 Deglet Nour is one of hundreds of cultivars of date palms. According to the Food and Agriculture Organization of the United Nations (FAO), the deglet nour cultivar is classified as the main date category according to its export value.

Algeria and Tunisia are the world’s largest producers of Deglet Nour dates. They are grown mainly in the Ziban region of Algeria and in the Djerid and Nefzaoua regions of Tunisia.

Algerian and Tunisian Deglet Nour Dates at Pars Market in Howard County Columbia Maryland 21045
Algerian and Tunisian Deglet Nour Dates at Pars Market

 WHERE ARE OUR DATES IMPORTED FROM?

 

Algeria and Tunisia

 

WHERE IS ALGERIA LOCATED?

 

 Algeria sits on the northern coast of Africa, nestled between Tunisia and Morocco.

WHEN IS THE HARVEST SEASON OF DATES?

 

  October through January.

 

 

HOW CAN WE USE THE DATE?

Dates continue to have a quintessential presence on the dinner table in many cultures of North Africa and the Middle East. It is usually accompanied by a cup of tea or a glass of buttermilk. In addition, to being served fresh, the date fruit is also eaten as a snack and is now incorporated in many things such as salads, cereals and various desserts and cookies

WHERE DO WE STORE DATES?


​ Dates should always be stored in a cool storage. They retain their flavor and nutritive value up to one year if stored in the refrigerator after opening. Keeping the dates cool,makes it last longer.

​Dates are always available Fresh and high quality at Pars market. Pars Market has Algerian,Tunisian, and Medjool Dates just for you to enjoy them. Come and check us out for all other high quality grocery foods we carry at Pars Market in Columbia, Maryland!

PARS MARKET LLC

9400 SNOWDEN RIVER PARKWAY Suite 109

COLUMBIA, MD, 21045

443-259-0002

http://www.parsmarketcolumbia.com/

http://parsmarketcolumbia.blogspot.com/

Keyword / Tags: Medjool, Middle Eastern, Mediterranean, Grocery Store, Pars Market LLC, Dates, Flavor, Columbia, Maryland, 21045, Tunisia, Algeria, Nour Deglet,

Sour Grapes at Pars Market in Columbia Maryland

 

Yup – these really are sour grapes. Cheek-suckingly, eye-wateringly sour. They even look mean, no?

 Sour Grape (Ghoreh) at Pars Market LLC Columbia Maryland 21045
Sour Grape (Ghoreh) at Pars Market

This, basically, is verjuice’s (verjus, for all you francophones out there) Mummy. The real deal. In Iran sour grapes are known as ghooreh, and verjuice as ab ghooreh, and they are a really important part of the cuisine. The season is awfully short (a few weeks in June/July), but the grapes are pressed, dried and ground, frozen and pickled so that we can enjoy their sharp goodness all the year round. Here are a few ideas on what to do with the stuff should it swing by your pantry/fridge.

A Big Bunch of Sour Grape at Pars Market LLC Columbia Maryland 21045
A Big Bunch of Sour Grape
  • Verjuice: i.e. the juice extracted from sour grapes. This finds its way into all manner of khoreshts *(or casseroles), and is somewhere between wine and vinegar in application. It is also used in salads in Iran, and is reputedly good for lowering high blood pressure/cholesterol. Strictly speaking it doesn’t need the fridge once opened: if you have a bottle, don’t be alarmed/go all squealy if it forms a king of must on top: just flick the mould off and carry on using it.

 

Verjuice (Sour Grape Juice) on the shelf at Pars Market Columbia, Maryland 21045
Verjuice (Sour Grape Juice) on the shelf at Pars Market
  • Sour grape powder: use like a spice – add to dishes at the sealing frying stage. It will add a lovely sharp zing to soups and stews. It is also great in marinades for fish and meat.   
Sadaf Brand Ground Sour Grape (Gard-e-Ghoreh) at Pars Market
Sadaf Brand Ground Sour Grape (Gard-e-Ghoreh) at Pars Market

 

  • Pickled Sour Grapes: apart from making a perfect gift for your mother-in-law (Les Dawson where are you now?), these can be dropped whole into casseroles/sauces to lend a dish little explosions of sharpness. You can also crush them into salad dressings and stuffing.

                               

Sadaf Brand Pickled Sour Grape Ghooureh Ghoureh at Pars Market Columbia Maryland 21045
Sadaf Brand Pickled Sour Grape Ghooureh Ghoureh
  • Fresh or frozen: fresh ones (like the ones THAT-WE’VE-GOT-IN-THE-SHOP-RIGHT-NOW-PLEASE-FORM-AN-ORDERLY-QUEUE) need to be washed well and picked through. Detach them from their stalky bits, and then just plop them whole into salads, casseroles etc. Glorious – and they will keep your dinner guests guessing. Now is a good time to buy them to freeze as well: you can use them straight from the freezer. Silly serving idea: they are quite fun dropped whole-frozen into Martinis.
Frozen Sour Grapes in Package at Pars Market LLC
Frozen Sour Grapes in Package

That should give you something to be going on with. If you are popping by the shop at Pars Market this week, do stock up: these are a real culinary treat.

Similar Posts!

http://parsmarketcolumbia.blogspot.com/2013/01/grape-leaves-at-pars-market.html

http://parsmarketcolumbia.blogspot.com/2013/02/what-is-verjuice.html

http://parsmarketcolumbia.blogspot.com/2013/05/middle-eastern-mediterranean-grocery-store-shop-near-columbia-maryland.html

http://parsmarketcolumbia.blogspot.com/2013/04/great-selection-of-fast-and-easy-to.html

PARS MARKET LLC

9400 SNOWDEN RIVER PARKWAY Suite 109

COLUMBIA, MD, 21045

443-259-0002

http://www.parsmarketcolumbia.com

http://parsmarketcolumbia.blogspot.com

Ras el Hanout a Moroccan spice and Recipe of Tagine at Pars Market LLC Columbia Maryland 21045

What is Ras el Hanout?

A prized Moroccan spice blend, Ras el Hanout takes its name from an Arabic phrase that can be loosely translated as “top of the shop”–meaning the very best a spice merchant has to offer. This complex medley of seasonings is notable for its rich aroma and well-balanced curry-like flavor.

 

Pars Market full Selection of Middle Eastern and Mediterranean spices in Columbia Maryland 21045
Jar of Ras el Hanout Spice at Pars Market

 

  • A traditional Moroccan spice blend with a rich, spicy aroma and deep, complex flavors.
  • Sprinkle the blend onto chicken and fish before pan-frying, grilling or baking to impart a rich, golden color and exotic spicy flavor.
  • Ras el Hanout is also a classic seasoning for grilled lamb, tagines and couscous dishes.
  • To ensure the most vibrant flavor and aroma, the seasonings are individually ground and blended.
  • Our best version of Ras el Hanout at Pars Market contains up to 50 herbs and spices – an aromatic bouquet of flavor
  • A Must-Have for Moroccan Cuisine
  • The premium, 100% all-natural ingredients for our Ras el Hanout at Pars Market sourced from the best selection of spices originally from Morocco.

At the very least, any food in which you include Ras el Hanout will inspire diners to kiss the cook, so you’ve got that goin’ for you!

 Here’s a recipe about making Tagine with Ras el Hanout. Which you can find all the spices and ingredients for this delicious dish at Pars Market!

 

Ingredients:

  • 3 Tbs. ras el hanout
  • 1 Tbs. sweet paprika
  • 1 tsp. salt, plus more, to taste
  • 1 tsp. freshly ground pepper, plus more, to taste
  • 3 lb. short ribs, cut into serving pieces, external fat trimmed to 1/4 inch
  • 2 Tbs. olive oil
  • 1/2 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 cup cubed peeled butternut squash
  • 4 garlic cloves, chopped
  • 1/2 cup dry red wine, such as Syrah
  • 1 cup canned diced tomatoes
  • 1/2 cup beef or chicken broth, plus more, as needed
  • 1 Tbs. honey (optional)

For the spiced couscous:

  • 2 cups couscous
  • 2 Tbs. olive oil
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. kosher salt, plus more, to taste
  • 1/4 cup dried currants
  • 1 tsp. finely grated orange zest
  • 2 Tbs. fresh lemon juice
  • Freshly ground pepper, to taste

Directions:

In a small bowl, stir together the ras el hanout, paprika, the 1 tsp. salt and 1 tsp. pepper. Rub the mixture over the short ribs, coating them evenly. Let stand at room temperature for 30 to 60 minutes.

Preheat an oven to 350°F.

Heat a large, heavy fry pan over medium heat. Pour in the olive oil and heat until the surface shimmers. Add the short ribs and brown on all sides, about 8 minutes total. Transfer to a plate.

Pour off all but 2 Tbs. of the fat in the pan. Add the onion, carrots, squash and garlic and cook, stirring often, until the onion begins to brown, 3 to 5 minutes. Add the wine, stirring to scrape up the browned bits from the pan bottom. Add the tomatoes and the 1/2 cup stock.

Transfer the mixture to a tagine. Add the short ribs, pushing them down into the vegetables. Cover the tagine, transfer to the oven and bake until the meat is very tender, about 2 1/2 hours.

Meanwhile, prepare the spiced couscous: Rinse the couscous in a fine-mesh sieve under cold running water. Set aside to drain for 15 minutes.

Fill the bottom compartment of the couscoussiere halfway with water, making sure the water does not touch the steam tray above. Set over medium-high heat and bring to a boil. Spread the couscous out on a baking sheet and aerate by lightly rubbing the clumps between your palms and raking your fingers through the couscous.

Line the steam tray with a piece of cheesecloth. Brush the cheesecloth with 1 Tbs. of the olive oil. Place the couscous on the cheesecloth. Cover the couscoussiere and steam for 20 minutes. Again, spread the couscous out on a baking sheet. In a small bowl, whisk together the remaining 1 Tbs. olive oil, 1/4 cup cold water, the turmeric and the 1/2 tsp. salt. Sprinkle the liquid over the couscous and aerate with your fingers, breaking up any lumps.

Make sure there is still water in the lower compartment, then return the couscous to the lined steam tray. Cover and steam for 15 to 20 minutes. Transfer the couscous to a serving bowl. Using a spoon, gently fold in the currants, orange zest and lemon juice, and season with salt and pepper. Cover with aluminum foil and let stand for 10 minutes before serving.

Transfer the short ribs to a plate and cover with aluminum foil. Let the sauce cool for 5 minutes, then skim the fat off the surface. If the sauce is too thick, stir in more stock, 2 Tbs. at a time. Stir in the honey, and adjust the seasonings with salt and pepper.

Divide the spiced couscous among warmed bowls. Top with the short ribs and sauce and serve immediately. Serves 4 to 6.

 Useful Link

http://parsmarketcolumbia.blogspot.com/2013/01/herbs-spices-at-pars-market.html

http://parsmarketcolumbia.blogspot.com/2013/04/marash-pepper-at-pars-market-columbia.html

 

PARS MARKET LLC

9400 SNOWDEN RIVER PARKWAY Suite 109

COLUMBIA, MD, 21045

443-259-0002

http://www.parsmarketcolumbia.com

http://parsmarketcolumbia.blogspot.com

Introduction of Pars Market

Pars Market has been in business since Jan 2010. We are family-owned and committed to the highest standards of quality in our products. We carry a large variety of hard-to-find international groceries, food products from Iran, Turkey, Greek, Egypt, Lebanon, the Middle East, Pakistan, India, Armenia and beyond.

We have a collection of unique and exotic foods, spices, Hookahs , and supplies), Tobacco, and International phone cards, and so much more!
Take advantage of special discounts, our permanently low prices We carry a large selection of your Favorite Mediterranean Foods, Spices, Teas, Coffees and Cheeses & Pastry… come by to check us out for our Unique and High quality products at the lowest prices in the market our grocery store delivers that and more! Come on down to our store, meet our friendly staff and see our fantastic line of products for yourself.
We look forward to your visit!

SPICE|FRUITS|GROCERIES|HOOKAH|TOBACCO|AND MORE…!

443-259-0002 Business
443-846-2456 Mobile
443-259-0020 Fax

Pars Market LLC

9400 Snowden River Parkway Suite # 109
Columbia, MD 21045
WWW.PARSMARKETCOLUMBIA.COM 

http://parsmarketcolumbia.blogspot.com
 

parsmarketfoods@yahoo.com