Vostok Food Directory

Why is one dried apricot light and the other dark? What are the different types of nuts? Here we look at products, processing and storage.

By product type

• Walnuts

  From the Central Asian walnut forests to the varietal orchards of China, Chile and California: the walnut does not have one global kernel standard.

• Cashew

  A tropical nut with a distinct history of cultivation, cleaning and international processing.

• Almonds

  Almonds are selected according to the shape of the kernel, the method of cleaning and roasting; Geography helps to understand the season, but does not replace the variety.

• Macadamia nuts

  The Australian tree has become an international crop: cultivation, variety and drying regime are more important here than the beautiful name of the country.

• Pistachio

  In pistachios, ripeness, shell opening and kernel shape are important. Green color and country do not replace variety and lot control.

• Hazelnuts

  The Turkish Black Sea region, Italian regions and Oregon produce hazelnuts of different varieties and commercial forms.

• Pine nut

  The seeds of several pine trees are sold under one culinary name - the type of tree should be clarified before the country.

• Pecans

  A North American nut in which the variety affects the shell, size, ripening time and yield stability.

• Peanut

  Legumes with nut applications: the type of raw material, roasting and coating create completely different products.

• sunflower

  Sunflowers are grown for oil, snacks and peeled kernels: these are different breeding directions, and not just different seed sizes.

• pumpkin seeds

  The green kernel may come from the gymnosperm pumpkin or from the seed after peeling. It is more useful to clarify this than to choose only by color.

• Sesame

  White and black sesame are not two different spices. The color of the seed and the peeling of the shell need to be distinguished when choosing tahini, topping or topping.

• Linen

  One crop produces both textile fiber and food seeds. For the kitchen, choose food-grade flax with clear processing and instructions on the packaging.

• Chia

  The small seeds of Spanish sage form a gel in the liquid. When growing chia, day length is especially important, and in the kitchen, swelling time is especially important.

• Cumin

  Commercial cumin "seeds" are botanically fruits. Whole and ground spices give different textures and are distributed differently in a dish.

• Raisins

  One grape can produce different raisins: the variety determines the berry, but preparation and drying change the color and texture.

• Apricot: dried apricots and apricots

  Dried apricots and apricots start from the same fruit. Variety, seed, degree of drying and pre-processing explain the differences better than color alone.

• Prunes

  Prunes are dried plums of a variety suitable for processing. Caliber, pit removal and final moisture content help you choose it for your dish.

• Cherry

  Sour cherries, sweet cherries and berries in syrup are different starting products. For dried cherries, first specify the type and added sugar.

• Cranberry

  For dried cranberries, technology is especially important: the naturally acidic berry is often turned into a sweetened product.

• Dates

  Dates differ not only in variety, but also in stage of maturity. The soft fruit was not necessarily soaked in syrup, and the dense fruit was not necessarily overdried.

• Kiwi

  Green and golden kiwi are different varietal groups. For candied fruits, their initial properties are further changed by impregnation and drying.

• Mango

  For mangoes, the fibrous quality of the variety and the maturity of the pulp are important. Dried slices and sweet candied fruits can vary significantly in composition.

• Papaya

  Papaya comes in small portions and large ones for cutting. After candiing, the proportion of fruit pulp and composition are especially important.

• Pomelo

  Pomelo pulp and candied fruits from its thick peel are different products. For sweet pieces, it is important to know what part of the fruit is used.

• Banana and banana chips

  Crispy banana chips can be fried, and soft dried slices can be dehydrated without frying. The word “banana” alone is not enough to compare the composition.

• Candied fruits: pieces of fruit in sugar

  The fruit base, sugar syrup and cut shape are three different characteristics. The cube or leaf describes the appearance, but does not reveal what fruit the product is made from.

• Chocolate pebbles and dragees

  The pebble-like shape is the design of the sweet. What is inside and what the coating is made of determines the composition, not the surface pattern.

• Seeds in chocolate

  The seed inside and the sweet coating together determine the flavor and composition. The type of seeds, degree of roasting and type of chocolate must be specified separately.

• Dried fruit mixture for compote

  The taste of the drink depends on what fruits are mixed and in what ratio. The name of the mixture alone does not specify either a constant recipe or the same sweetness.

• Nut-fruit mixtures

  Crunchy nuts and soft dried fruits provide different textures in one handful. The ratio of components is more important than the bright name of the mixture.

• Halva: different recipes from the same tradition

  Halva refers to several families of sweets. Sesame, flour and cream versions can vary greatly; one familiar name does not reveal the basis.

• Pastille and fruit rolls

  A thin layer of fruit can be rolled into a tube. But the shape itself does not tell you what fruit it is made from or whether there is sugar, filling or other additives.

• Tea with navat

  Tea leaves and crystalline sugar play different roles: tea sets the aroma of the infusion, and navat sets the sweetness. In the finished mixture, their ratio needs to be clarified.

Library of taste

• Chickpeas and nakhud: how to prepare for pilaf, salad and hummus

  In our catalog, chickpeas are listed under the name “nakhud”. Dry grains require preparation: they cannot be used in the same way as ready-made chickpeas from a can. Deciding ahead of time whether you're making a fluffy pilaf, a salad, or a smooth hummus will make it easier to choose the right texture and time it in the kitchen.

• Freeze-dried strawberries: how to choose and use in desserts

  Crispy pieces for decoration, berry crumbles for yogurt or powder for cream - freeze-dried strawberries have several culinary roles. A successful purchase begins with the question of what result you want: retaining noticeable pieces or distributing the berry flavor throughout the dessert. The form of the product and the method of addition depend on this.

• Navat for tea: what is it made from and how to choose the format

  Large sugar crystals and tea with navat solve different problems. We figure out what to buy for a separate serving, how to read the ingredients and adjust the sweetness without relying on the color of the pieces.