Kimia Kitchen | Santa Ana, CA
Kimia Kitchen | Santa Ana, CA: Kimia Kitchen is a privately held family-owned and operated company located in the heart of Orange County, California.
Kimia Kitchen specializes in gourmet catering, food packaging and food manufacturing.
The owners have been in the food and hospitality business for over 25 years.
As a company, Kimia has owned and operated many various international food courts across Orange County.
Kimia also packages, manufactures and distributes their products to numerous individual and corporate vendors nationwide.
Today, Kimia Kitchen owns and operates all business in a USDA, FDA and Halal Certified factory kitchen.
As a company we are dedicated to providing our customers with only the highest quality food, catering and packing services- all at the best price.
KIMIA KITCHENSAMANOOSamanoo is a sweet Iranian paste made from fermented wheat (young wheatgrass.) It contains no other ingredients or preservatives.
The process to make Samano can take up to a week.
It is a slow process that involves soaking the wheat daily until it is ready.
This speciality item is prepared especially for the Nowruz holiday (Persian New Year) and is considered to be one of the most ancient dishes.
Besides being a delicious delicacy, Samanoo has numerous health benefits.
Samanoocontains vitamins K, E, A, and vitamin B12, B8, B5, B3, B1 and other important minerals such as Phosphorus, Chromium, Zinc, Selenium, Iron, Folic acid and Copper.
Its Phosphorus is considerable and it is useful for brain development in children and lactating women.
Moderate consumption of Samanoo is recommended to older people and those with osteoporosis.
Iron, Folic acid and vitamins B, which are essential factors of hematopoiesis hormones, can also affect the nervous system and keep people calm and feel refreshed.
KIMIA KITCHENKashk (Whey)Kashk, also known as cream of whey, is one of the most ancient Iranian recipes.
It is a dairy product that tastes slightly sour and creamy.
Kashk is a sauce that is made from drained yoghurt or drained sour milk by forming it and letting it dry or using it in its liquid form. Kashk is used in many Iranian dishes such as Khask-Bademjoon and Ash-Reshteh.
The sauce is extremely high in protein, calcium and phosphorus.
Because of its calcium and high phosphorus contents, it can also be effective in the prevention of