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Onions|Cayenne Pepper|Ginger |Garlic|Black Pepper
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Tomatoes|Tomato Varieties|Sugar-loaf Pineapples|
Cayenne Pineapples|Banana
|Mangoes | Bottom Onions | top
Onions can be divided into two categories in North America: spring/summer fresh onions and fall/winter
storage onions. Our onions are grown in a temperate climate, which produces onions from January-March, and again from June through December. To ensure the highest levels of consistent quality, Jewell
Spices uses only the inner two-thirds of fresh onions, unlike most other spice operations, who use the outer skins, the tops or bottoms (roots) of the plants. Spring/summer Fresh Onions
Fresh onions, sometimes called spring or summer onions in the United
States, are available in yellow, red and white throughout their season, March through August. Their thin, light-colored skin can identify fresh onions. They are typically sweeter and milder than storage onions,
because they have higher water content. This higher water content also makes them more susceptible to bruising. With its delicate taste, the spring/summer onion is an ideal choice for salads and other fresh and
lightly cooked dishes.Fall/winter Storage Onions
Storage onions are also available in yellow, red and white in the United
States from August through April. They have multiple layers of thick, dark, papery skin and have an intense flavor plus a higher percentage of
solids. Storage onions are the best choice for dishes that require longer cooking times or more flavor. The more pungent the onion is when raw, the sweeter it becomes when cooked.
The Color of Onions
Onions come in three colors – yellow, red, and white. Approximately 88 percent of the world crop are devoted to yellow onion production, with
about 7 percent red onions and 5 percent white onions. Want more information on onions? We recommend that you visit www.onions-usa.org, or www.sweetonionsource.com. Cayenne Pepper (red pepper) | top
Jewell Spice offers this zesty spice in ground or whole pepper form. Approximately 12 peppers are in our two-ounce
package of whole peppers. This reddish powder has a pronounced flavor and a sharp after "bite" that will awaken even the sleepiest of palettes. Our powdered red pepper could be your "secret"
ingredient in your next, award-winning homemade barbecue sauce. A dash will add zest to soups, dips, rice dishes, eggs, goulashes and salsas. Ginger | top
 Ginger
is a traditional Chinese medicine that has been recommended for it's medicinal power for over 2,500 years. It is used for abdominal bloating,
coughing, vomiting, diarrhea, and rheumatism. Ginger spice is a pungent flavorful spice that is very popular in curries, rice dishes, seafood chowders and stews.
Jewell Spices cuts off the tips of the roots and peels the outer skin before chopping and drying the ginger in high speed drying equipment. Garlic | top
Garlichas been used since the days of the Egyptians to treat wounds, infections, tumors, and intestinal parasites.  This herb/spice is commonly known as the "stinking rose", second only to black
pepper in its use as a spice in the United States. Ask anyone what he or she thinks of garlic and you will find that everyone has a "strong" opinion. Garlic can
be roasted, ground, minced, dried and is often pressed into other food products. Jewell Spice offers high quality dried garlic powder. Our powder is produced from the garlic
cloves only. The skins and shells are removed before slowly drying in our enclosed production facility. Garlic powder can be used to spice up
meats, fish and soups or stews, as well as Italian and Greek dishes such as pesto and spanikopita.
Modern scientific research confirms these ancient uses for garlic, including the ability to lower cholesterol and blood pressure. Increased
levels of cholesterol and triglycerides (fats) as well as elevated blood pressure increase the risk of cardiovascular disease, a leading cause of
death in western countries. Garlic's sulfur-containing compounds, which lend the herb its pungent, spicy aroma, are responsible for many of its
healing properties. Specifically, these compounds lower cholesterol by stimulating the release of bile by the gall bladder (bile contains cholesterol and related compounds) and by decreasing the production of
cholesterol in the liver. In addition, garlic compounds gently lower blood pressure by slowing the production of the body's own blood pressure raising hormones. Garlic also possesses the ability to stimulate the immune system. The
bulb stimulates the activity of macrophages, white blood cells that engulf the foreign organisms, such as viruses, bacteria, and yeast. Furthermore, garlic increases the activity of the T-helper cells, immune
cells that are central to the activity of the entire immune system. Garlic may be particularly effective in treating upper respiratory viral infections
due to its immune-enhancing properties and its ability to clear mucous from the lungs. Garlic also possesses the ability to inhibit the growth of parasites in the
intestines, including amoebas, which cause dysentery. It should be noted that amoebic dysentery is a potentially serious condition that requires the assistance of a trained physician. Garlic has also been used
in folk medicine in many parts of the world to treat pinworms, an annoying but generally harmless intestinal parasite.
This amazing herb has also demonstrated the ability to protect against a variety of environmental and other toxins. Garlic's sulfur compounds,
in addition to selenium containing compounds, are potent antioxidants that protect cell membranes and DNA from damage. Furthermore, scientific studies have shown that garlic stimulates the production of
the liver's own detoxifying enzymes which neutralize carcinogens and other toxins. The question often arises: What is the best form of garlic to use? Raw or lightly cooked garlic contains a potent array of sulfur
compounds which are responsible for many of garlic's healing properties; however, these same substances are also responsible for garlic's often unwanted aroma. On the other hand, a recently observed bumper sticker
offers a different point of view: Eat Garlic--It's Chic to Reek. Furthermore, liberal consumption of raw garlic may shorten the stay of unwanted houseguests. Despite these considerable advantages, those
wishing to maneuver through life in a more discreet fashion should consider the use of dried garlic which is enterically coated and has the important sulfur compound, allicin, in a stabilized form. Whichever form
you choose, I say, "Go for it!" and let the chips--or houseguests--fall where they may. More interesting information on garlic can be found at www.minstral.com, www.filareefarm.com or www.thegarlicstore.com Black Pepper | top
 Black Pepper
is the world's most important spice according to most technical sources and trade magazines. It is prepared from the peppercorn, the
fruit of the pepper plant, a climbing vine native to India and widely cultivated in hot, moist areas of tropical Asia and Africa. Our peppercorns are
harvested from April through December and yield a small, black corn that offers excellent taste and zest! Peppercorns that are harvested while green and immature and then
allowed to dry yield black pepper. To produce white pepper, red ripe peppercorns are soaked in water and their outer covering is rubbed off.
Pepper is one of the oldest known spices, in use for at least 3000 years. Although pepper contains several alkaloids, its pungency is caused by a
resin, chavicine. Our pepper trees yield peppercorns for most of the year with the best crops coming early in the season from April through July. Try a tin of our peppercorns and you will see why chefs and
mothers throughout the world rely on Jewell Spice pepper to spice up their dishes! Tomatoes |
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Tomatoes are
a staple throughout Europe, Africa and the United States.  Jewell Spice provides this fruit, which is often confused as a
vegetable, in convenient powder form or in dried slices. Our dried tomato slices are produced from selected Roma plants. The stems and ends are removed before tray drying these tasty slices. Our
powdered version uses a beefsteak variety of tomato. Like our slices, we discard all stalks, tops and bottoms before drying. This ensures our customers of only the
highest quality parts of the fruit will be used. Our clean room processing and packing results in the highest quality spice powder produced on the planet! Tomato varieties | top
Tomato varieties mature over a wide range, commonly from 75 days for early cherry types to 85 days for early full size fruit types, 100 days for
medium, and 110 days for later, full season varieties from direct seeded plantings. Transplanted plantings would be about 25 days less. Anti-oxidant and anti-cancer compounds found in tomatoes
and other vegetables have become important considerations in the choice of varieties. Tomatoes with high levels of Vitamins A and C are being
developed. Two high-color lines, utilizing the "Crimson" gene are available (see varieties list below). Watch catalogs for these new types and consider testing them in your production situation. Long shelf-lifevarieties: Increased understanding of the genetics of fruit ripening has now allowed biotechnological procedures and conventional breeding methods
to be used to develop a new generation of varieties that produce "long-life" fruit, that is fruit that is slow to soften once it reaches the
red-ripe stage. The extra shelf life amounts to about 10-20 days. Varieties that are available to commercial growers: Elanor, Lenor, and
T1011. These are all mid to late season in maturity and are suggested for trial only since market acceptance and suitability for production in the Pacific Northwest is not known. They are only available through
Ochoa Seed Co., Gilroy, CA, and Frontier Seed Co., Glendale, AZ. Five other varieties known by the designation "Flavr Savr" are not
available to commercial growers except by special license from Calgene Inc., Davis, CA. Curly-top virus resistance: In the arid, irrigated areas east of the Cascades, tomato
production may be severely limited by curly top virus. Commercial production is limited to the use of varieties with resistance. Resistant varieties have
been developed and released by Dr. Mark Martin through the A.R.S., USDA curly top breeding program at the Irrigated Agriculture Research and Extension Center, Prosser, WA. Columbia, Rowpac, Roza,
Saladmaster are all red-fruited varieties released in the 1960s for fresh market, and a "CVF" series released in the 1980s for processing and
fresh market. Limited quantities of seed and descriptions of these varieties are available from: Dr. Erik Sorensen, WSU Cooperative Extension, Courthouse, Pasco, WA 99301, 509/545-3511
Dr. Dennis Johnson, WSU, Rt. 2, Box 2953-A, Prosser, WA 99350-9687, 509/786-2226 Mr. Gary Pelter, WSU Cooperative Extension, Courthouse, Ephrata, WA 99882, 509/754-2011 ext.412
Standard tomato varieties, red: Bush types: Early to Mid-season - Santiam, Oregon Spring, Oregon Star, Oregon Pride (all seedless, with the latter two being large-fruited,
resembling paste tomatoes); Fireball, Willamette. For trial: Agriset 761,
Coldset, Earlirouge, Equinox, New Yorker, Pilgrim (early, multiple disease resistance), Solar Set and Springset. Bush types: Mid to Late-season - Carmen, Celebrity. For trial: Better Boy, Carnival, Heinz 1350, Medford, Milagro, Monte Carlo, Pik Red, Pik
Rite, Setmore, Summerset, Sunny and Supersonic. Research in the Hermiston area indicates that Baja, Keno, Oregon Spring, and Valerie performed well. Also for trial (most are late varieties): Big Beef (All America,
medium-early beefsteak, VFF, Alt, St, N, TMV), Bonita (jointless VFF), Colonial (jointless stem, green shoulder, large), Daybreak (VFF, Asc, St),
Merced (tolerant to gray wall), Solar Set (reported high-temperature tolerance but susceptible to gray wall), Spectrum 882 (solid, multi-purpose, medium to large oval fruit). High Color Varieties
: For trial: Spitfire or Cobia. Staking: Early Girl.
For trial: Keno. Cherry type, red, indeterminate: Sweet l00. For trial: Large German Cherry.
Cherry type, red, determinate: Small Fry and Sweetie. For trial: Cherry Grande. Grape Tomato : Indeterminate cluster tomatoes with some market potential. Suggested
varieties for trial are Santa and Juliet. Juliet fruit is larger and not as popular as that of Santa. Santa seed may no longer be available because it has become a proprietary item. Paste tomatoes
: Chico III, Heinz 2653, La Rossa, Milano, Oroma, Vega (VFF). Yellow: Large fruited types: Jubilee, Lemon Boy. For trial: Golden Boy or Orange Queen. Cherry type, determinate: Gold Nugget.
Cherry type, indeterminate: Yellow Plum. Yellow and red striped: Tigerella and Tigerette. Greenhouse: See separate file on Greenhouse Tomato
Novelty: White: Great White (beefsteak type) and White Beauty. Yellow: Italian Gold, a golden Roma type. Pink - Ponderosa Pink (beefsteak type).
Yellow and red stuffing: Yellow Stuffer, a hollow pepper-like tomato for stuffing.
"Sugar-loaf" Pineapples" | top
Sugar-loaf Pineapplesare only grown in Ghana,
West Africa along the coast, which provides cool breezes in the evening to balance the hot days of the summer. This pineapple is so sweet and has such a short growing season that no one has exported these
unique pineapples. Jewell Spice is providing dried "sugar-loaf" chunks and slices. Our pineapple is not as yellow and has a brown tint because we do not add any coloring or preservatives. The
dried pineapple is not as sweet as the fresh pineapple but it makes a wonderful snack. Once you have tried our sugar-loaf you will never want another kind of pineapple!
Cayenne Pineapples | top
Cayenne Pineapples
are more plentiful in Ghana. Don't be fooled by the name, these pineapples are not hot, they are firm and sweet. If you
have not tasted the sugar-loaf pineapple you might say that our cayenne pineapples are the sweetest you ever tasted. These sweet cayennes are produced in limited quantities in the islands of St. Lucia,
Dominica (Dominican Republic) and Guyana, South America. The Spanish explorers thought pineapple looked like a pinecone, so they
called it "Pina." The English added "apple" to associate it with juicy delectable fruits. South American Indians had a name for pineapple
meaning "fragrant excellent fruit," which became the basis for its botanical name "ananas."Quality Criteria
The size, shape, and level of ripeness, condition, sugar content and the uniformity of these characteristics indicate the quality of pineapples.
POST-HARVEST HANDLING SYSTEM The period between planting and harvesting is usually two to two and a
half years. The stage of maturity at harvest is dependent on the required storage or shelf life and the method of transportation to the export markets. This is also dependent upon the temperature and
humidity of the county where the fruit is grown and the storage conditions of the grower. The level of yellow coloration of the "eyes" of
the fruit is a good judge of the plant's maturity. Color stages are categorized as follows:
- CS1: all eyes green, no traces of yellow;
- CS2: 5 to 20% of the eyes yellow;
- CS3: 20 to 40% of the eyes yellow;
- CS4: 40 to 80% of the eyes yellow;
- CS5: 90% of the eyes yellow, 5 to 20% reddish brown;
- CS6: 20 to 100% of the eyes reddish brown.
Sugar content is assessed in the field prior to harvesting to ensure adequate sugar development. A minimum of 10% is generally required
although this may vary with the market. Sugar content is not always related to the color stage as agronomic and production factors will affect sugar development.
For the export market where sea-shipment for seven to fourteen days is used, fruits should be harvested at CS1, where the fruits show no yellow color development on the eyes (ensuring that checks have been made
on the sugar content). For air freight shipments, although generally cost prohibitive, harvesting can be carried out at CS2 to 3. Those harvested at more advanced stages are more susceptible to mechanical damage
and over-ripeness. Fruit maturity can also be assessed on random samples by determination of the flesh condition. This is carried out by slicing the
fruit horizontally at the point of largest diameter; in fruit for sea-shipment export; the fruit should show limited development of translucent areas. Where more than half of the area is translucent, the
fruit is considered beyond optimum maturity. Pineapples harvested by hand are snapped from the stalk using a downward motion. The fruit should be placed in field crates and while in
the field, left in shaded conditions. Collection in the field and field to pack house transport using sacks or bags will cause mechanical damage
and increase the level of rejection. On arrival at the packing facility, the stems and the crowns should be trimmed to 2 cm (0.5") and 10 cm (4")
respectively. Outgrading should be made of all fruits which are undersize, oversize, over-ripe, under-ripe (depending on the market requirements), damaged, bruised or show fungal or insect damage. If
you want to learn more about pineapples we suggest that you visit www.vuse.vanderbilt.edu or www.agrss.sherman.hawaii.edu Banana | top
Banana chips or dried slices are produced from just ripe bananas.  The
international crisis caused by oversupply of bananas can work to your advantage. Bananas arrive at our dehydration plant year round. We reject more than 50% of the bananas we receive because they do not
meet our quality standards. Making trail mix or looking for a healthy natural snack try our banana and pineapple fruit pack.
Common Names: Banana, Bananier Nain, Canbur, Curro, and Plantain Origin:
Edible bananas originated in the Indo-Malaysian region reaching to northern Australia. Species:Musa acuminata Colla, M. X paradisiaca L. (hybrid)
Related species Abyssinian Banana (Ensete ventricossum Cheesman), Musa balbisina Colla, M. ornata Roxb., M. textilis Nee Adaptation
Bananas and plantains are today grown in every humid tropical region and constitutes the 4th largest fruit crop of the world. The plant needs 10 - 15 months of frost-free conditions to produce a
flower stalk. All but the hardiest varieties stop growing when the temperature drops below 53° F. Growth of the plant begins to slow down at about 80° F and stop entirely when the temperature reaches
100° F. High temperatures and bright sunlight will also scorch leaves and fruit, although bananas grow best in full sun. Freezing temperatures will
kill the foliage. In most areas bananas require wind protection for best appearance and maximum yield. They are also susceptible to being blown over. Bananas, especially dwarf varieties, make good container
specimens if given careful attention. The plant will also need periodic repotting as the old plant dies back and new plants develop. DESCRIPTION Growth Habit:Bananas
are fast-growing herbaceous perennials arising from underground rhizomes. The fleshy stalks or pseudostems formed by upright concentric layers of leaf sheaths constitute the functional
trunks. The true stem begins as an underground corm which grows upwards, pushing its way out through the center of the stalk 10-15 months after planting, eventually producing the terminal inflorescence
which will later bear the fruit. Each stalk produces one huge flower cluster and then dies. New stalks then grow from the rhizome. Banana plants are extremely decorative, ranking next to palm trees for the
tropical feeling they lend to the landscape. Foliage: The large oblong or elliptic leaf blades are extensions of the sheaths of the pseudostem and are joined to them by fleshy, deeply
grooved, short petioles. The leaves unfurl, as the plant grows, at the rate of one per week in warm weather, and extend upward and outward, becoming as much as 9 feet long and 2 feet wide. They may be entirely
green, green with maroon splotches, or green on the upper side and red-purple beneath. The leaf veins run from the mid-rib straight to the outer edge of the leaf. Even when the wind shreds the leaf, the veins
are still able to function. Approximately 44 leaves will appear before the inflorescence. Flowers: The banana inflorescence shooting out from the heart in the
tip of the stem, is at first a large, long-oval, tapering, purple-clad bud. As it opens, the slim, nectar-rich, tubular, toothed, white flowers
appear. They are clustered in whorled double rows along the floral stalk, each cluster covered by a thick, waxy, hood like bract, purple outside and deep red within. The flowers occupying the first 5 - 15 rows are
female. As the rachis of the inflorescence continues to elongate, sterile flowers with abortive male and female parts appear, followed by normal staminate ones with abortive ovaries. The two latter flower types
eventually drop in most edible bananas. Fruits: The ovaries contained in the first (female) flowers grow rapidly, developing parthenocarpically (without pollination) into clusters of fruits,
called hands. The number of hands varies with the species and variety. The fruit (technically a berry) turns from deep green to yellow or red, and may range from 2-1/2 to 12 inches in length and 3/4 to 2 inches in
width. The flesh, ivory-white to yellow or salmon-yellow, may be firm, astringent, even gummy with latex when unripe, turning tender and slippery, or soft and mellow or rather dry and mealy or starchy when
ripe. The flavor may be mild and sweet or subacid with a distinct apple tone. The common cultivated types are generally seedless with just vestiges of ovules visible as brown specks. Occasionally,
cross-pollination with wild types will result in a number of seeds in a normally seedless variety.
Mangoes | top
 Mangoes that are sliced and driedadd a nice change of pace to your trail mix or your mid-day snack. Try our Jewell Spice mango chips and they will convince
you that they should be a part of your trail mix! Mango Nutrition Mangoes are a rich source of Vitamin A, and have good amounts of
Vitamins B and C. Mangoes have more carotenoids than most other fruits - and that helps to ward off colds and reduces the risk of cancer and heart disease. Mangoes are also high in fiber, and contain a small
amount of carbohydrates, which the body converts to energy. You'll also find calcium, iron, potassium and a little protein in mangoes. Mangoes for Dieters
With an average calorie count of only 95 for a medium sized mango, its no wonder smart dieters choose mangoes. A ripe mango contains water,
but little carbohydrates and no fat. So it won't interfere with your diet. Dieticians recommend that we should eat large amounts of antioxidant vitamins - and mangoes are a succulent source of these.
Mangoes For Kids
America's leading scientific authority - the National Academy of Sciences - recommends a minimum of 5 servings a day of fruit and vegetables to
maintain good health. Just half a mango counts as one serving. Parents wanting to ensure their children's well being obviously make a wise choice in starting with a mango. Mangoes for Sporty People
Sporty people know that exercise and diet are vital for a long and healthy life. Not only are mangoes packed with vitamins that protect the
body against colds and flu, they're also a source of carbohydrates and dietary fiber. Just what your body needs to keep it going during those exhausting workouts. What Experts Say about Mangoes
All over the world, dietary experts believe that a healthy diet is one that includes a lot of fruit and vegetables. In particular, the experts favor
foods that have large quantities of antioxidant vitamins (such as the mango's A, B & C). These are known to be powerful agents against certain forms of cancer and heart disease. So, all in all, the mango gets
a big "thumbs up" from the experts. Getting The Most From Mangoes
Mangoes are most commonly enjoyed fresh - and because of the fruit's
seasonal nature, many people don't get to enjoy mangoes all year round. But there is a way: Freeze 'em. Yes, mangoes can be frozen. Just slice or dice the mango flesh, add sugar or honey and lemon juice to prevent
darkening, and pop it in the freezer. It'll keep for six months - and your mango-eating pleasure goes on for that much longer. Serve them when they're still partially frozen, so that they retain their shape.
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