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Agro Products #2166023

curry leaves

Curry Leaves
We are offering curry leaves.
The curry tree, also known as karivepallai or kadipatta is a tropical to sub-tropical tree in the family rutaceae. Curry tree is native to india and produces the leaves known as curry leaves or sweet neem leaves. Curry leaves are cultivated in different parts of extreme north and south india. The curry trees are also now maintained in homestead gardens, as in kerala or in leaf farms as in andhra pradesh, tamil nadu, karnataka and orissa. The western world is fast importing actively to indian curry leaf for relishing tangy foodstuffs that are not too hot. The small and narrow leaves of curry plant somewhat look like the leaves of the neem tree; therefore they are also referred to as karuveppilai (translated to black neem leaf) in tamil and malayalam, karu or kari meaning black, ilai meaning leaves and veppilai meaning neem leaf. In the kannada language, curry plant is known as kari bevu and karivepaku in telugu, again translating to the same meaning black neem leaf. Other names of curry tree include kari patta

(hindi), which probably is a corrupt translation of karuveppilai, noroxingha (assamese), bhursunga patra (oriya), kadhi patta (marathi), mithho limdo (gujarati) and karapincha (sinhalese).

Curry tree is a small tree, growing 4-6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate in shape, with 11-21 leaflets; each leaflet is 2-4 cm long and 1-2 cm broad. They are highly aromatic. The flowers are small white, and fragrant. The small black, shiny berries are edible, but their seeds are poisonous.
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Organic Coriander Powder

Organic Coriander Powder
Coriander powder is widely used in almost every indian cuisine. Coriander powder is prepared by grinding the high quality of matured sun dried coriander seeds in natural form. This assures a fresh taste and aroma to the dish to which these are added and makes the cuisine more relishing.
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Mustard

Mustard
We are offering mustard seed.
Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (brassica nigra), brown indian mustard (b. Juncea), and white mustard (b. Hirtasinapis alba).

Mustard seeds generally take 3-10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.

Mustard seeds can be traced to different areas of europe and asia with the white variety originating in the eastern mediterranean regions, the brown from the foothills of the himalayan mountains, and the black from the middle east. Mustard seeds are mentioned in ancient sanskrit writings dating back about 5, 000 years ago. They are also mentioned in the new testament in which the kingdom of heaven is compared to a grain of mustard seed.

Mustard seeds also qualifies as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber.
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sugar

Sugar
A well-known polling organization recently conducted a survey of attitudes about sugar. One of the biggest surprises was the wide range of guesses people made about how many calories are in a teaspoon of sugar. Most respondents thought it was 50 or 60 calories; one respondent said 1000!
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Cumin

Cumin
We are offering cumin.
Cumin, which was also called as "sugandhan" i.e. Good smell in ancient times has its popularity spread from latin america to africa and all over asia. The cumin seed are uniformly elliptical and deeply furrowed. Thy have a very distinctive bitter yet warm flavor yet aromatic smell. It is one of the widely used spices in our day-to-day life. Cumin along with coriander forms a major ingredient of curry powder and other spice blends. They have its applications worldwide in sectors other than food like beverages, liquors, medicines, toiletries and perfumery. Indian cumin has a good demand in international market and it is exported in both seed form as well as powder form.

Some of the major producing states of cumin seeds india are gujarat, rajasthan, madhya pradesh. The harvesting season is from january to april.

Additional Information:

Packaging Details : Standard Packing :- 50 Kgs /25 Kgs Nett In New Singe Jute Bags.

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Ground Chili

Ground Chili
Chilly is mostly used in its powdered form in day-to-day food as well as making various seasonings like sauces, chutneys & pickles. Red chili powder is an indispensable ingredient in most indian dishes.

The dried chilies which are brought from farms are sun dried till they become crisp after which they are grinded in 3 step process into fine powder. Generally one or two varieties of dried red chilies are blended together and pulverized into a fine powder on the basis of the desired color and the pungency of the powder.
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coffee

Coffee
Specialty coffees are high quality coffees that differ from normal coffee with relevance to visual quality or cup or both. Specialty coffees are broadly classified into five categories based on their unique features:

1. Decaffeinated coffee
coffee with caffeine removed artificially are known as decaffeinated coffees. There is a prominent segment of consumers preferring decaf coffees owing to health consciousness.

2. Organic coffees
the coffee grown without using chemicals and pesticides are in great demand in the developed countries because of increasing awareness on health of consumers and protection of environment.

3. High grown coffees
the coffees grown at higher elevations i.e. 4000 ft and above are known to possess a distinct flavour and acidity in cup due to slower development of beans. The coffees are of high quality with dense beans.
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Ground Black Pepper

Ground Black Pepper
We are offering dried grounded pepper is one of the most common spices in european cuisine and has been known and prized since ages for its flavor and use as medicine for number of health problems especially as a anti acid and for digestion. It is used in processed meats and also added to fruit cakes ginger bread and light seasoning of fresh fruit.
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Peppercorn

Peppercorn

We are offering peppercorn.
Black pepper is a native to india and has forever been deemed as king of spices in india. It is one of the oldest, popular and widely used amongst all the spices in the world. Black pepper is the dried mature fruits of the tropical perennial climbing plant piper nigrum l. Which is a woody climber grown in the south western regions of india comprising of states like kerala , parts of tamil nadu, kerala & goa. Black pepper with its characteristic pungency and flavor is one such spice that can be virtually utilized in every cooking and culinary medium of preparation including seasoning and garnishing.

The various qualities of black pepper are differentiated from each other on the basis of grading methods. Some of the internationally famous commercial grades are

Additional Information:

Packaging Details : Mg-1 : Malbar Garbled- Grade 1
TGEB : Tellicherry Garbled Extra Bold
TGSEB : Tellicherry Garbled Special Extra Bold

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tea

Tea
Tea has always had pleasant associations with relaxation, but now scientific research from around the world suggests that tea may have significant positive health benefits.

It has long become clear that incidence of many diseases is closely linked with dietary habits. For example, evidence from basic laboratory research and observational studies in the human population convincingly established that persons who consume large amounts of fruits and vegetables experience lower cancer rates. In sharp contrast, the role of beverage consumption on human health is less clear. Except for studies on alcohol and human health, it is only recently that the issue of consumption of beverages and human health has become a subject of interest. One observation needs mentioning.
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Dried Chillies

Dried Chillies
Indian Chilies are the most famous in the world and have huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of Chilli to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA & Latin America. Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin in it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.

Some of the major types of Chilies available in India are S- 334 (also widely known as S-4) , Wander Hot, Teja, Semi Bird Eye( Nalchetti) , Bird Eye( Tejapuri), Wrinkled, Tomato, Byadgi , Kashmiri , S-9 Mundu etc .Some of the major chilly producing centers in India are Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Rajasthan & Assam.

In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly (the quality displayed in photo) is the highest. Due to its bulk production and availability through out the year this quality is very popular and is in big demand through out the world. S-4 Quality is widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh. Their skin is thick, red & hot & has its peak harvesting season from December to May.

Additional Information:

Packaging Details : Standard Packing :- 25 Kgs / 15 Kgs /10 Kgs Nett In New Singe Jute Bags.Quantity Stuffed in FCL :- 20 FCL-6.50 M.Tons, 40 FCL-13.00 M.Tons

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cinnamon stick

Cinnamon Stick
We are offering cinnamon stick.
Cinnamon tree was known to ancient physicians even before 2700 bc. The chinese used the bark of this trtajagro dalchini (cinnamon)ee as a medicine. The romans also knew about the medicinal value of this bark. Eminent physicians like galen, dioscoredes and sasaferes described various uses of cinnamon. Indians knew about the therapeutic uses of this herb before the 8th century. The oldest record available about the description of cinnamon is in the torah, the jewish religious text. It was. However, khizvenee who was the first person to give details about the medicinal virtues of this herb in the 13th century.

Cinnamon is an evergreen tree which is small and bushy. Dried leaves of cinnamon, along with its dried inner bark are used all over the world as a spice or condiment. It has a pleasing fragrance and a warm, sweet and aromatic taste.

The bark of the tree is thick, smooth and light or dark brownish in colour. The inner bark is obtained from carefully selected shoots. It is then cured and dried. While drying, the bark shrinks and curls into a cylinder or quill.

It has been cultivated from ancient times. It appears to have reached egypt and europe by the fifth century bc. This tree occurs in south india upto altitudes of 500 metres but is more common at lower altitudes, even below 200 metres.
An analysis of cinnamon shows it to consist of moisture, protein, fat, fibre, carbohydrates and ash, besides calcium, phosphorus, iron, sodium, potassium, thiamine, riboflavin, niacin, vitamins c and a. Its calorific value is 355.
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clove

Clove
We are offering clove.
The word clove is derived from the word clou which means nail. It is aromatic flower of the flower buds of a tree in the family myrtaceae. It is used as spice in cuisine all over the world. It originates from india. Clove tree is a evergreen tree whose height ranges from 10-20 m. Apart from being used in cuisine, natural clove is also used in other industries for its medicinal use and therapeutic value.

Clove is a native of indonesia. Clove spice is also grown in zanzibar, indonesia and madagascar; it is also grown in india, and sri lanka. According to fao, indonesia leads the world in clove production. Nearly 80% of the clove of thew world is produced by indonesia followed by madagascar and tanzania.

Clove seed are planted after prorogation, in shaded areas. It is only at the fifth year that the flowering takes place. The average yield of the plant is around 34 kg of dried buds. In the late summer and again in the winter, the buds are hand-picked and then sun-dried. Zanzibar in tanzania, is the world's largest producer of cloves. Other major producers are madagascar and indonesia.the length of the clove vary between 12 to 34 inch.

Cloves are frequently used in dishes to impart its distinctive flavor. Since the aroma is strong hence only little is required to be used. They are generally used to "stud" hams and pork, . They are also frequently used in various north and south indian dishes. In number of spice mixtures like ras el hanout, curry powders, mulling spices and pickling spices, cloves are utilized.
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ginger

Ginger
Whole raw roots are generally referred to as fresh ginger. A piece of the rhizome, called a "hand" has a pale yellow interior and a skin varying in color from brown to off-white. Whole fresh roots provide the freshest taste. The roots are collected and shipped when they are still immature and the outer skin is a light green color. Dried roots are sold either "black" with the root skin left on it, or "white" with the skin peeled off. The dried root is available whole or sliced. Ginger is grown all over india but still the finest quality is grown in kerala due to its favorable climate and soil conditions. Some of the internationally famous qualities of ginger are nugc (ungarbled non bleached cochin) & nugk (ungarbled nonbleached calicut).ginger can be supplied in various other combinations of garbled ungarbled as well as bleached unbleached.

Additional Information:

Packaging Details : Standard Packing :- 50 Kg In New Singe Jute Bags.Quantity Stuffed in FCL :- 20 FCL-12.00 M.Tons

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garlic

Garlic
We are offering garlic.
Garlic, is a species in the onion family alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used for cloning, consumption (raw or cooked), or medicinal purposes. The leaves, stems, and flowers on the head are also edible and are most often consumed while immature and still tender. The papery, protective leaves of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

Consumer garlic can come in many formats, including fresh, frozen, dried and shelf stable products. Due to the fact that shelf stable garlic is often derived from dehydrated garlic and then packed in preservatives , the pungent flavor is often compromised. A newer product uses compacted cubes which are then frozen, claiming to retain flavor better.

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions. The flavour varies in intensity and aroma with the different cooking methods. Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canap. Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.
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bay leaf

Bay Leaf
We are offering bay leaf.
Tej patta, also known as bay leaf, is dried aromatic leaf from cinnamon tree (cassia tree) or tajagro products tej pattamalabar leaf. Tej patta have a subtle similarity to aromatic cinnamon bark and milder in flavor. Indian bay leaf is a misnomer because it is desnot comes from the plant bay laurel, the source of european bay leaf. However, the use of word bay leaf has stuck. Tej patta is use to add sweet aromatic flavor to curry sauce, rice, and stews. Normally, a couple of whole dried tej patta are fried in oil or ghee and braised with sauce. At the end of the cooking, it is removed, before serving the dish. Tej patta is not usually broken down and mixed with sauce as european bay leaf. Also spelled tez pata.

Tejpatta renders the aroma and flavor of cinnamon or cassia to the foods. It is a common spice used in north india specially to make mughalai dishes. Tejpatta is also common in nepal and bhutan and assam where it is known as tejpatta.

This bay leaf besides being a native to the mediterranean also has the pride of adding wondrous flavor and scent to the indian cuisine. Indian bay leaves belong to a tree closely related to cinnamon whose leaves form a good substitute. Bay leaves are tough three- veined leaves that are very popular in northern india, but are little known in other parts of the country. The reason for so much use of bay leaves in northern india is the influence of the mughal reign during which north indian cuisine adopted this flavor. In the imperial northern indian (mughal) cuisine, bay leaves appeared frequently in biryanis (rice dishes) or kormas and hence soon formed an essential part of the mostly used blend of spices (garam masala).
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turmeric powder

Turmeric Powder
Turmeric which is known for its warm and peppery flavor is commonly used in powdered form in day-to-day life. In india, vegetarian or non-vegetarian, no dish is complete without turmeric powder.

The various varieties of turmeric are majorly differentiated on the basis of the producing area in india where they are grown. Each variety has a peculiar color shade and flavor. Powder made from nizam variety turmeric has a yellowish shade where as those made from cuddapa (madras) variety of turmeric has a lemon yellow shade. The powder made from rajapuri variety turmeric is known for its orange yellow shade and strong flavor.
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chickpeas

Chickpeas
Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many middle eastern and indian dishes such as hummus, falafels and curries. While many people think of chickpeas as being in beige in color, other varieties feature colors such as black, green, red and brown

chickpeas are a good source of protein. Combined with a whole grain such as whole-wheat protein, they provide amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats.

Garbanzos are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. Just one cup of garbanzo beans supplies 84.5% of the daily value for this mineral

garbanzos can boost your energy because of their high iron content. This is particularly important for menstruating women, pregnant or lactating women and growing children. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is part of key enzyme systems for energy production and metabolism.
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Honey

Honey
Honey has been used by countless cultures all around the world over the past 2, 500 years. While the numerous health benefits of honey have made it an important element of traditional medicines such as Ayurvedic treatments, scientists are also researching the benefits of honey in relation to modern medicine, particularly in the healing of wounds.

It is known as Shahad in Hindi, there is almost no part in the world where honey is not widely used and celebrated as a part of the cultural diet.

But what makes honey so popular? Most likely, it is the ease with which it can be consumed. One can eat honey directly, put it on bread like a jam, mix it with juice or any drink instead of sugar, or mix it with warm water, lime juice, cinnamon and other herbs to make a medicine. It is savored by all due to its taste as well as health benefits, making it extremely useful and versatile.

With only 15 calories per teaspoon, sugar is no more fattening than any other 15 calories. Like all carbohydrates, the body converts sugar into fuel quickly. Fats, on the other hand, are stored in fat cells to be used later.
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Herbs & Oils

Herbs & Oils

We are offering herbs & oil.
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Ground Cumin

Ground Cumin
We are offering ground cumin.
Cumin is the dried seed of the herb cuminum cyminum, a member of the parsley family. Today, cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma . Cumin's distinctive flavour and strong, warm aroma is due to its essential oil content.

It is a small herbaceous plant, cultivated for its dried fruits. At maturity the seeds are approximately 6 mm long, oval shaped, with pale green to yellow brown color. When the leaves with the seeds turn brown, the dried plants are collected, threshed, and seeds separated by winnowing. Cumin has an intensely strong and slightly bitter flavor.

Cumin is native to egypt and has been cultivated in the middle east, india, china and mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes.

Cumin was mentioned in the bible not only as a seasoning for soup and bread , but also as a currency used to pay to the priests. In ancient egypt, cumin was not only used as a culinary spice, it was also an ingredient used to mummify pharaohs.
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jaggery

Jaggery
The benefits of jaggery include its ability to cleanse your body, act as a digestive agent, sweeten your food in a healthy manner, and provide good amounts of minerals. Before we go into the details of the benefits of jaggery, let me tell you that all good things do not come in nice, good-looking packages. This is true for foods as well, particularly when we talk about jaggery.
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Premium Cow Ghee

Premium Cow Ghee
According to ancient ayurveda cow ghee is full of essential nutrients, fatty acids, antibacterial, anti fungal, anti-oxidants and antiviral properties. It is cool, sweet and full of saturated fat. You can add 2 teaspoon of it on your cooked food during lunch or dinner or you can use it in cooking. If the ghee is in solid state then warm it for some time till it become liquid. Keep in mind that if cow ghee is very old then it is more effective and costly.

If you ever have heard anything bad about cow ghee, please forget that for a moment and read the following. Ghee is probably the most sacred, spiritual and physically health benefiting substances that is ever known to human beings. A person who is allergic to dairy products or gluten, need not be allergic to ghee. If you fail to consume ghee, there are so many ways it can be used for skin, nasal drops, enema etc.
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Frozen Fruits & Vegetables

Frozen Fruits & Vegetables
Offering a wide range of hygienically processed frozen fruits and vegetables such as strawberry, papaya, apple, lychee, alphonso mango, totapuri mango, custard apple, peach, pineapple, green peas, american sweet corn, mix vegetables, etc.

Fruits and vegetables are consumed all over the world as these are easily digestible and contain high proportion of vitamins, minerals, carbohydrates, proteins and other vigorous elements. Considering the requirement for hygienic vegetables and fruits, we have also stepped into the field. The product range offered by us includes green peas, american sweet corn, baby corn, shelled corn, mix vegetables, strawberry, papaya, apple, lychee, alphonso mango, totapuri mango, custard apple, peach, pineapple, chikoo, kala jamun, etc. We are capable of producing 50 tonnes of fruits and vegetables in a month that allows us to fulfil the ever-increasing requirements of our clients within committed time frame.

Quality has always been the most important element of our business operations. We believe that it is the quality that has helped us establish our organization at the pinnacle of success within short span of time. Standard quality system is observed and due attention is paid at every stage of manufacturing process. We supply frozen fruits and frozen vegetables in their purest form -unadulterated by artificial additives, sweeteners, colorings, and preservatives. We evaluate quality in terms of nutrition, freshness, appearance, and taste.

We use the latest processing, testing, and packaging techniques using sophisticated machines and equipment. We control the pesticide from the plant base. Our professionals possess deep knowledge and vast experience of the industry and they effectively implement the same in their respective work area.
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basmati rice

Basmati Rice
Many a times people have asked what is the meaning of basmati rice. Basmati rice has been reported in india since the early days of the 19th century though it may have been named differently. 'bas' in hindi language means "aroma" and 'mati' means "full of" hence the word basmati i.e. Full of aroma. This rice is different from other rice mainly due to the aroma and elongation post cooking. No other rice has this combined characteristic. The post cooking elongation of more than twice its original length, the aroma and its sweet taste has made basmati rice a delicacy. Basmati rice is grown only in northern india and in parts of pakistan touching india. One can easily call it the champagne of india.

The advantages of eating basmati rice each grain of matured old basmati rice on cooking, separates out and with its unique characteristics of aroma and elongation post cooking, it is a treat for the diner. Also its elongation requirement on weight basis will be less than any other rice per meal.

As mentioned, basmati rice has both and elongation post cooking and no other rice in the world has these characteristics in combination. The taste is also different. Once the taste buds get used to basmati rice no other rice will be likened. But since the yield of basmati rice, per acre of land, is less than half of that of non- basmati rice and because of higher inputs - basmati rice has become unaffordable for most people.
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yellow corn

Yellow Corn
We offer indian yellow corn that is best known for its high nutritive values. This is the most widely used ingredient in food industries. Being less in fat and high in proteins it is a good source of balanced nutritive food for animals, cattle and poultry. It is the primarily used as livestock feed, forage, silage etc.

The yellow corn is used for preparing a variety of dishes. These are finely dried and free from bacteria and thoroughly inspected by our professionals. We do not use any chemical and offer them in their most nutrient enriched form. Our variety of yellow maize is demanded throughout the country and overseas for their genuine quality, vital nutrient enrichment and typical taste. We offer them in both raw as well as sorted type. These are used in making fast foods, soups, dietary foods etc.

With the assistance of vast domain expertise, we are able to offer yellow sweet corn. These are sourced from the most reputed organizations of the industry who make use of latest technology in their processing and packaging process.
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wheat

Wheat
Wheat is the main cereal crop in india. The total area under the crop is about 29.8 million hectares in the country. The production of wheat in the country has increased significantly from 75.81 million mt in 2006-07 to an all time record high of 94.88 million mt in 2011-12. The productivity of wheat which was 2602 kghectare in 2004-05 has increased to 3140 kghectare in 2011-12. The major increase in the productivity of wheat has been observed in the states of haryana, punjab and uttar pradesh. Higher area coverage is reported from mp in recent years.

Wheat is a different type of wheat that has no major genes for bran color (unlike traditional "red" wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it's also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.

Experts consider these two kinds of whole wheat to be the same, nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather and soil composition. For example, when crops are in a drought, the protein in wheat will be higher and may function differently.
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cardamom

Cardamom
We are offering cardamom.
Cardamom is found in the form of a small pod with black seeds inside. Both the seeds and the pod give a pleasant aroma and flavor. Therefore, they are used as flavoring agents in indian cuisine. Its use is just not just limited to hot and spicy dishes; the seeds are also added to desserts and beverages to complement the sweet flavor. Cardamom tea is a very famous beverage, along with ginger tea, in india.

It is believed that cultivation of cardamom began in the tropical and humid climate of the western ghats in india. In botanical terms, cardamom belongs to the family of zingibercease and its scientific name is elettaria cardamomum. There are two main types or subspecies of cardamom. Their scientific names are elettaria, which is called green or true cardamom, and amomum, which stands for black, white, or red cardamom.

The spices board of india recognizes three varieties of cardamom, which include the malabar, mysore and vazhukka varieties. There is another variety of cardamom, named njallani, which has become very popular along with the three normal varieties. This variety was developed by a small farmer named sebastian joseph from the idukki district in kerala.

Cardamom is rich in various vitamins and micronutrients as wel. These include niacin, pyridoxine, riboflavin, thiamine, vitamin a, vitamin c, sodium, potassium, calcium, copper, iron, manganese, magnesium, phosphorous, and zinc.

Additional Information:

Packaging Details : Standard Packing :- 50 Kgs /25 Kgs Nett In New Singe Jute Bags.

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fennel seeds

Fennel Seeds
We are offering fennel seeds.
Fennel, which grows well in mild climates, is an oval, green or yellowish brown dried aromatic ripe fruit of an herbaceous plant called foeniculum vulgare, a member of parsley family. Obtained from an aromatic and medicinal plant, the seeds emit a pleasant odor, are highly aromatic and have a pungent flavor. Fennel is widely used asian, european, italian and mediterranean dishes. In india fennel is widely used in meat and seafood dishes and also with pickles and vinegar for a special flavor. Fennel seeds in raw or in roasted form is widely used in india as a mouth freshener especially after suppers.

The major producing states of fennel deeds in india are gujarat, rajasthan and uttar pradesh. The harvesting season for fennel is from december to march.

Additional Information:

Packaging Details : Standard Packing :- 50 Kg/25 Kg In New Singe PP or Jute Bags.Quantity Stuffed in FCL :- 20 FCL-13.00 M.Tons, 40 FCL-26.00 M.Tons

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Ajwain Seed

Ajwain Seed
We are offering ajwain seed.
Ajwain - carom seed the spices of india are famous all over the world for adding taste and flavor to a variety of traditional indian dishes. Just as all the other indian spices, carom seeds have their own special way of adding flavor to the dish. They belong to the family of apiaceae plants. Carom seeds are called 'ajwain' in india and resemble cumin seeds in their appearance. However, the size of these seeds is smaller than cumin seeds. They have a strong fragrance and are similar to thyme in taste, although stronger in flavor. You can use whole carom seeds as well as grind them to a powder. If you want to use them as a powder, it is recommended to buy them and grind them at home.

The usage of carom seeds in garnishing the dishes vary from one region to another. However, the use of these seeds are particularly popular in the northern part of the country, and thus, you will find the presence of carom seeds in many north indian dishes as compared to other regions.

Carom seeds are popularly used in 'tadka' or tempering pulses and vegetables. This is a process in which you heat the oil and add various spices to leave their flavor and add fragrance to the dish. Along with other spices, small quantities of whole carom seeds are used for tempering dishes. Alternatively, you can use powdered ajwain for garnishing purposes while cooking vegetables. Carom seeds are also widely used to add flavor and taste to 'paranthas'. They provide a distinct flavor and smell to the 'paranthas' and helping them be more digestible at the same time.
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Pearl Millets

Pearl Millets
Pearl millet is a rich source of phosphorus, which plays an important part in the structure of body cells. Phosphorus, found in pearl millets, is a significant component of several necessary compounds including adenosine triphosphate (atp). This element is also a crucial component of nucleic acids, which are the building blocks of the genetic code. Phosphorus is a constituent of lipid-containing structures such as cell membranes and nervous system structures.

Pearl is one of the oldest millet used by our ancestors. Along with wheat flour even pearl was included in the regular diet. It is known to have a very high fiber content which makes it healthier. It is used as a regular meal in places like rajasthan, gujarat. Now a day's it is gaining its importance back.

Dieticians and nutritionist are trying their best to promote this particular millet and increase its consumption by educating its benefits among all groups of people. Awareness among the people helps to create a positive attitude towards this millet. It is also called as pearl millet. It is not expensive like pearl but it's definitely has pearl like quality which is beneficial to the body. 100 grams of bajra has the following nutritional values: energy 360 calories, moisture 12g, protein 12g, fat 5g, mineral 2g, fiber 1 g, carbohydrate 67g, calcium 42mg, phosphorus 242mg, and iron 8mg.
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turmeric

Turmeric
We are offering yellow turmeric powder, indian turmeric, which is also popularly known as "indian saffron", because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor. Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 bc. India singularly produces nearly the world's major crop of turmeric and uses about 80% of it. Turmeric is one of the key ingredients in many curries, giving them color and flavor.

There are many different varieties of turmeric available in india depending upon the part of india where they are grown. Out of the various varieties grown in india 5 varieties that is nizambad, madras (cuddapa), rajapuri, erode & allepy are the most popular and in good demand through out the world.

In terms of quantity amongst the various qualities grown in india the production of nizam quality is the highest. This quality is widely grown in nizambad, karimnagar & koratal centers of telangana areas in andhrapradesh state. The peak harvesting is from january to april.

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Packaging Details : Standard Packing :- 50 Kgs /25 Kgs Nett In New Singe Jute Bags.Quantity Stuffed in FCL :- 20 FCL-18 M.Tons.

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coriander

Coriander
We are offering coriander.
"coriander" a word derived from a greek word is one of the important spices in our day-to-day life. Coriander seeds are globular and almost round in shape with greenish brown in color and a strong aroma. They form an essential part of the curry powder & various spices blends in india. Coriander has many medicinal values & it promotes natural healing. Coriander leaves also are popular for garnishing of variety of indian dishes.

Some of the major producing states of coriander in india are gujarat, rajasthan & madhya pradesh. The peak harvesting season for coriander seeds is january to march.

Coriander seeds are used as dhana dal which is very famous in india usually consumed after meals and it is also eaten as snack. It is also a key ingredient in the south indian cuisines for dishes like sambhar and rasam.

Coriander seeds when crushed have a lemony citrus flavor and are nutty, spicy and orange-flavored. Coriander is used for general digestive aid. Coriander seeds in india (dhania) are mainly used in curries and garam masalas.

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Packaging Details : Standard Packing :- 50 Kg In New Singe Jute Bags.

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Soy Extract

Soy Extract
Soya Cake is a feed supplement that is remained after oil extraction. It is also known as De-Oiled-Cake (DOC) of soya. Feed supplement is considered a premium product because of its high digestibility, high energy content and consistency. Hypro Soya cake is an excellent source of protein and is used extensively in feed for swine, and dairy cattle, poultry, and aquaculture. Today, we have carved a niche as one of the distinguished Soya Seed Cake Manufacturers in India.
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Rapeseed Extract

Rapeseed Extract

Rapeseed, also known as rape, oilseed rape, rapa or rapaseed is known by a scientific name, Brassica napus. It is a bright yellow flowering member of the brassicaceae family, the family to which mustard or cabbage belong. It is the third most important source of vegetable oil in the world, after soybean and palm oil. Once the oil has been extracted from the rapeseeds, a by product is left behind called rapeseed meal, which forms a good source of food for animals. Having very high lipid content and proteins, the meal forms a good source of nutritive protein food and energy feed for animals and can also be used to replace soya bean meal
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nutmeg

Nutmeg
We are offering nutmeg.
The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as east indian or west indian indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation.

Nutmeg is usually associated with sweet, spicy dishes pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in souffls and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It flavours italian mortadella sausages, scottish haggis and middle eastern lamb dishes. It is often included as part of the moroccan spice blend ras el hanout. It is indispensable to eggnog and numerous mulled wines and punches. One whole nutmeg grated equals 2 to 3 teaspoons of ground nutmeg.
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fenugreek seed

Fenugreek Seed
We are offering fenugreek seed.
Fenugreek is small stony seed from the pod of a bean-like plant. These seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic. They are available whole and dried, or as a dull yellow powder ground from the roasted seeds as dry roasting enhance the flavor and reduces the bitterness. Fenugreek is an ancient spice and is mostly used in middle east, northern- eastern africa and india, especially for pickles. In india, its fresh leaves are eaten as a tasty vegetable, which is prepared like spinach. Fenugreek is exported in whole & powder form.

The major producing sates of fenugreek seeds in india are rajasthan, madhya pradesh, gujarat, uttar pradesh & tamilnadu .the harvesting season for fenugreek seeds is from february to april.

Additional Information:

Packaging Details : Standard Packing :- 50 Kg/25 Kg In New Singe PP .Quantity Stuffed in FCL :- 20 FCL - 22.50 to 23.00 M.Tons

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non basmati rice

Non Basmati Rice
Any rice other than basmati rice is called non- basmati rice. In the world it has been reported that there are 10000 varieties of rice, the maximum number being in india. In fact, basmati rice equals to only 1% production of the total rice grown in india. Non- basmati rice comes in all kinds of different shapes and sizes. Some are long and slender, some are short and thick, some are like beads, and some may be round. None have the same characteristics as basmati rice i.e. They do not have both the aroma and post cooking elongation. Only some of the long slender rice is shaped like basmati rice and may have either the aroma or the elongation but not both. Some names of non basmati rice are sharbati, haryana gaurav, shaped like basmati rice and pr, 104 ir8, from the punjab and haryana, surti colon from gujarat and maharashtra, kala joya from nagaland, culture from mp, ir 64, masuri from andhra, govind bogh from w. Bengal, tilak, masuri from u.p.
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Ground Nut Extract

Ground Nut Extract
India accounts to be one of the largest groundnut producing nations. We at our company use high quality nutritious groundnut for the production of our groundnut extraction cake. We are the most famous groundnut cake manufacturer and its supplier, established in india. We impeccably manufacture extracted groundnut cake under strictly controlled conditions. Our groundnut extraction cake is high on protein and in other nutritious values. We cater our products timely to our customers with zeal to satisfy our customers up to the utmost level.
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masoor dal

Masoor Dal
Masoor dal is an important part of the diet in many parts of the world, especially in the indian subcontinent, which has a large vegetarian population. It is basically split lentil without skin and is red in colour. It does not need soaking prior to cooking as it is a soft dal and cooks quickly. When cooked, masoor dal turns a soft golden colour and has a pleasant earthy flavour. With 26 per cent protein, these lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp.
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sorghum

Sorghum
Sorghum is a genus with many species and subspecies, and there are several types of sorghum, including grain sorghums, grass sorghums (for pasture and hay), sweet sorghums (for syrups), and broomcorn. The focus of this species page is on sorghum bicolor ssp. Bicolor, or grain sorghum.

Grain sorghum and maize (corn) are comparable in costs of production and in nutrition, therefore the growing environment is the largest determining factor for choosing which to grow. Grain sorghum requires less water than corn, so is likely to be grown as a replacement to corn and produce better yields than corn in hotter and drier areas, such as the southern us, africa, central america and south asia (1, 2, 8, 10). One study showed that when corn required over 30 inches of water, sorghum required less than 23 inches (7). However, in cooler areas corn is probably a better option for production, based on yield.

Sorghum is used for human nutrition all over the world (2, 6, 7, 10). Globally, over half of all sorghum is used for human consumption (7). It is a major crop for many poor farmers, especially in africa, central america, and south asia (10). Grain sorghum is used for flours, porridges and side dishes, malted and distilled beverages, and specialty foods such as popped grain (3, 10).
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Agro Products #2166023

curry leaves

Curry Leaves
We are offering curry leaves.
The curry tree, also known as karivepallai or kadipatta is a tropical to sub-tropical tree in the family rutaceae. Curry tree is native to india and produces the leaves known as curry leaves or sweet neem leaves. Curry leaves are cultivated in different parts of extreme north and south india. The curry trees are also now maintained in homestead gardens, as in kerala or in leaf farms as in andhra pradesh, tamil nadu, karnataka and orissa. The western world is fast importing actively to indian curry leaf for relishing tangy foodstuffs that are not too hot. The small and narrow leaves of curry plant somewhat look like the leaves of the neem tree; therefore they are also referred to as karuveppilai (translated to black neem leaf) in tamil and malayalam, karu or kari meaning black, ilai meaning leaves and veppilai meaning neem leaf. In the kannada language, curry plant is known as kari bevu and karivepaku in telugu, again translating to the same meaning black neem leaf. Other names of curry tree include kari patta

(hindi), which probably is a corrupt translation of karuveppilai, noroxingha (assamese), bhursunga patra (oriya), kadhi patta (marathi), mithho limdo (gujarati) and karapincha (sinhalese).

Curry tree is a small tree, growing 4-6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate in shape, with 11-21 leaflets; each leaflet is 2-4 cm long and 1-2 cm broad. They are highly aromatic. The flowers are small white, and fragrant. The small black, shiny berries are edible, but their seeds are poisonous.
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Organic Coriander Powder

Organic Coriander Powder
Coriander powder is widely used in almost every indian cuisine. Coriander powder is prepared by grinding the high quality of matured sun dried coriander seeds in natural form. This assures a fresh taste and aroma to the dish to which these are added and makes the cuisine more relishing.
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Mustard

Mustard
We are offering mustard seed.
Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (brassica nigra), brown indian mustard (b. Juncea), and white mustard (b. Hirtasinapis alba).

Mustard seeds generally take 3-10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.

Mustard seeds can be traced to different areas of europe and asia with the white variety originating in the eastern mediterranean regions, the brown from the foothills of the himalayan mountains, and the black from the middle east. Mustard seeds are mentioned in ancient sanskrit writings dating back about 5, 000 years ago. They are also mentioned in the new testament in which the kingdom of heaven is compared to a grain of mustard seed.

Mustard seeds also qualifies as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber.
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sugar

Sugar
A well-known polling organization recently conducted a survey of attitudes about sugar. One of the biggest surprises was the wide range of guesses people made about how many calories are in a teaspoon of sugar. Most respondents thought it was 50 or 60 calories; one respondent said 1000!
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Cumin

Cumin
We are offering cumin.
Cumin, which was also called as "sugandhan" i.e. Good smell in ancient times has its popularity spread from latin america to africa and all over asia. The cumin seed are uniformly elliptical and deeply furrowed. Thy have a very distinctive bitter yet warm flavor yet aromatic smell. It is one of the widely used spices in our day-to-day life. Cumin along with coriander forms a major ingredient of curry powder and other spice blends. They have its applications worldwide in sectors other than food like beverages, liquors, medicines, toiletries and perfumery. Indian cumin has a good demand in international market and it is exported in both seed form as well as powder form.

Some of the major producing states of cumin seeds india are gujarat, rajasthan, madhya pradesh. The harvesting season is from january to april.

Additional Information:

Packaging Details : Standard Packing :- 50 Kgs /25 Kgs Nett In New Singe Jute Bags.

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Ground Chili

Ground Chili
Chilly is mostly used in its powdered form in day-to-day food as well as making various seasonings like sauces, chutneys & pickles. Red chili powder is an indispensable ingredient in most indian dishes.

The dried chilies which are brought from farms are sun dried till they become crisp after which they are grinded in 3 step process into fine powder. Generally one or two varieties of dried red chilies are blended together and pulverized into a fine powder on the basis of the desired color and the pungency of the powder.
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coffee

Coffee
Specialty coffees are high quality coffees that differ from normal coffee with relevance to visual quality or cup or both. Specialty coffees are broadly classified into five categories based on their unique features:

1. Decaffeinated coffee
coffee with caffeine removed artificially are known as decaffeinated coffees. There is a prominent segment of consumers preferring decaf coffees owing to health consciousness.

2. Organic coffees
the coffee grown without using chemicals and pesticides are in great demand in the developed countries because of increasing awareness on health of consumers and protection of environment.

3. High grown coffees
the coffees grown at higher elevations i.e. 4000 ft and above are known to possess a distinct flavour and acidity in cup due to slower development of beans. The coffees are of high quality with dense beans.
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Ground Black Pepper

Ground Black Pepper
We are offering dried grounded pepper is one of the most common spices in european cuisine and has been known and prized since ages for its flavor and use as medicine for number of health problems especially as a anti acid and for digestion. It is used in processed meats and also added to fruit cakes ginger bread and light seasoning of fresh fruit.
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Peppercorn

Peppercorn

We are offering peppercorn.
Black pepper is a native to india and has forever been deemed as king of spices in india. It is one of the oldest, popular and widely used amongst all the spices in the world. Black pepper is the dried mature fruits of the tropical perennial climbing plant piper nigrum l. Which is a woody climber grown in the south western regions of india comprising of states like kerala , parts of tamil nadu, kerala & goa. Black pepper with its characteristic pungency and flavor is one such spice that can be virtually utilized in every cooking and culinary medium of preparation including seasoning and garnishing.

The various qualities of black pepper are differentiated from each other on the basis of grading methods. Some of the internationally famous commercial grades are

Additional Information:

Packaging Details : Mg-1 : Malbar Garbled- Grade 1
TGEB : Tellicherry Garbled Extra Bold
TGSEB : Tellicherry Garbled Special Extra Bold

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tea

Tea
Tea has always had pleasant associations with relaxation, but now scientific research from around the world suggests that tea may have significant positive health benefits.

It has long become clear that incidence of many diseases is closely linked with dietary habits. For example, evidence from basic laboratory research and observational studies in the human population convincingly established that persons who consume large amounts of fruits and vegetables experience lower cancer rates. In sharp contrast, the role of beverage consumption on human health is less clear. Except for studies on alcohol and human health, it is only recently that the issue of consumption of beverages and human health has become a subject of interest. One observation needs mentioning.
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Dried Chillies

Dried Chillies
Indian Chilies are the most famous in the world and have huge demand in the overseas market. India continues to be the main producer and exporter of most varieties of Chilli to countries like Sri Lanka, Bangladesh, Middle East, South Korea, China, Taiwan, Malaysia, Indonesia, Singapore, Turkey, U.K., USA & Latin America. Chilies have two peculiar characteristics in it, first is their color which is due to the presence of a pigment called Capsanthin in it and the second is its biting pungency which is due to presence Capsaicin in it. Chilies form an important part of curries and various popular dishes.

Some of the major types of Chilies available in India are S- 334 (also widely known as S-4) , Wander Hot, Teja, Semi Bird Eye( Nalchetti) , Bird Eye( Tejapuri), Wrinkled, Tomato, Byadgi , Kashmiri , S-9 Mundu etc .Some of the major chilly producing centers in India are Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Rajasthan & Assam.

In terms of quantity amongst all the qualities grown in India the production of S-4 Chilly (the quality displayed in photo) is the highest. Due to its bulk production and availability through out the year this quality is very popular and is in big demand through out the world. S-4 Quality is widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh. Their skin is thick, red & hot & has its peak harvesting season from December to May.

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Packaging Details : Standard Packing :- 25 Kgs / 15 Kgs /10 Kgs Nett In New Singe Jute Bags.Quantity Stuffed in FCL :- 20 FCL-6.50 M.Tons, 40 FCL-13.00 M.Tons

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cinnamon stick

Cinnamon Stick
We are offering cinnamon stick.
Cinnamon tree was known to ancient physicians even before 2700 bc. The chinese used the bark of this trtajagro dalchini (cinnamon)ee as a medicine. The romans also knew about the medicinal value of this bark. Eminent physicians like galen, dioscoredes and sasaferes described various uses of cinnamon. Indians knew about the therapeutic uses of this herb before the 8th century. The oldest record available about the description of cinnamon is in the torah, the jewish religious text. It was. However, khizvenee who was the first person to give details about the medicinal virtues of this herb in the 13th century.

Cinnamon is an evergreen tree which is small and bushy. Dried leaves of cinnamon, along with its dried inner bark are used all over the world as a spice or condiment. It has a pleasing fragrance and a warm, sweet and aromatic taste.

The bark of the tree is thick, smooth and light or dark brownish in colour. The inner bark is obtained from carefully selected shoots. It is then cured and dried. While drying, the bark shrinks and curls into a cylinder or quill.

It has been cultivated from ancient times. It appears to have reached egypt and europe by the fifth century bc. This tree occurs in south india upto altitudes of 500 metres but is more common at lower altitudes, even below 200 metres.
An analysis of cinnamon shows it to consist of moisture, protein, fat, fibre, carbohydrates and ash, besides calcium, phosphorus, iron, sodium, potassium, thiamine, riboflavin, niacin, vitamins c and a. Its calorific value is 355.
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clove

Clove
We are offering clove.
The word clove is derived from the word clou which means nail. It is aromatic flower of the flower buds of a tree in the family myrtaceae. It is used as spice in cuisine all over the world. It originates from india. Clove tree is a evergreen tree whose height ranges from 10-20 m. Apart from being used in cuisine, natural clove is also used in other industries for its medicinal use and therapeutic value.

Clove is a native of indonesia. Clove spice is also grown in zanzibar, indonesia and madagascar; it is also grown in india, and sri lanka. According to fao, indonesia leads the world in clove production. Nearly 80% of the clove of thew world is produced by indonesia followed by madagascar and tanzania.

Clove seed are planted after prorogation, in shaded areas. It is only at the fifth year that the flowering takes place. The average yield of the plant is around 34 kg of dried buds. In the late summer and again in the winter, the buds are hand-picked and then sun-dried. Zanzibar in tanzania, is the world's largest producer of cloves. Other major producers are madagascar and indonesia.the length of the clove vary between 12 to 34 inch.

Cloves are frequently used in dishes to impart its distinctive flavor. Since the aroma is strong hence only little is required to be used. They are generally used to "stud" hams and pork, . They are also frequently used in various north and south indian dishes. In number of spice mixtures like ras el hanout, curry powders, mulling spices and pickling spices, cloves are utilized.
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ginger

Ginger
Whole raw roots are generally referred to as fresh ginger. A piece of the rhizome, called a "hand" has a pale yellow interior and a skin varying in color from brown to off-white. Whole fresh roots provide the freshest taste. The roots are collected and shipped when they are still immature and the outer skin is a light green color. Dried roots are sold either "black" with the root skin left on it, or "white" with the skin peeled off. The dried root is available whole or sliced. Ginger is grown all over india but still the finest quality is grown in kerala due to its favorable climate and soil conditions. Some of the internationally famous qualities of ginger are nugc (ungarbled non bleached cochin) & nugk (ungarbled nonbleached calicut).ginger can be supplied in various other combinations of garbled ungarbled as well as bleached unbleached.

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Packaging Details : Standard Packing :- 50 Kg In New Singe Jute Bags.Quantity Stuffed in FCL :- 20 FCL-12.00 M.Tons

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garlic

Garlic
We are offering garlic.
Garlic, is a species in the onion family alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used for cloning, consumption (raw or cooked), or medicinal purposes. The leaves, stems, and flowers on the head are also edible and are most often consumed while immature and still tender. The papery, protective leaves of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

Consumer garlic can come in many formats, including fresh, frozen, dried and shelf stable products. Due to the fact that shelf stable garlic is often derived from dehydrated garlic and then packed in preservatives , the pungent flavor is often compromised. A newer product uses compacted cubes which are then frozen, claiming to retain flavor better.

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions. The flavour varies in intensity and aroma with the different cooking methods. Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canap. Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.
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bay leaf

Bay Leaf
We are offering bay leaf.
Tej patta, also known as bay leaf, is dried aromatic leaf from cinnamon tree (cassia tree) or tajagro products tej pattamalabar leaf. Tej patta have a subtle similarity to aromatic cinnamon bark and milder in flavor. Indian bay leaf is a misnomer because it is desnot comes from the plant bay laurel, the source of european bay leaf. However, the use of word bay leaf has stuck. Tej patta is use to add sweet aromatic flavor to curry sauce, rice, and stews. Normally, a couple of whole dried tej patta are fried in oil or ghee and braised with sauce. At the end of the cooking, it is removed, before serving the dish. Tej patta is not usually broken down and mixed with sauce as european bay leaf. Also spelled tez pata.

Tejpatta renders the aroma and flavor of cinnamon or cassia to the foods. It is a common spice used in north india specially to make mughalai dishes. Tejpatta is also common in nepal and bhutan and assam where it is known as tejpatta.

This bay leaf besides being a native to the mediterranean also has the pride of adding wondrous flavor and scent to the indian cuisine. Indian bay leaves belong to a tree closely related to cinnamon whose leaves form a good substitute. Bay leaves are tough three- veined leaves that are very popular in northern india, but are little known in other parts of the country. The reason for so much use of bay leaves in northern india is the influence of the mughal reign during which north indian cuisine adopted this flavor. In the imperial northern indian (mughal) cuisine, bay leaves appeared frequently in biryanis (rice dishes) or kormas and hence soon formed an essential part of the mostly used blend of spices (garam masala).
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turmeric powder

Turmeric Powder
Turmeric which is known for its warm and peppery flavor is commonly used in powdered form in day-to-day life. In india, vegetarian or non-vegetarian, no dish is complete without turmeric powder.

The various varieties of turmeric are majorly differentiated on the basis of the producing area in india where they are grown. Each variety has a peculiar color shade and flavor. Powder made from nizam variety turmeric has a yellowish shade where as those made from cuddapa (madras) variety of turmeric has a lemon yellow shade. The powder made from rajapuri variety turmeric is known for its orange yellow shade and strong flavor.
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chickpeas

Chickpeas
Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many middle eastern and indian dishes such as hummus, falafels and curries. While many people think of chickpeas as being in beige in color, other varieties feature colors such as black, green, red and brown

chickpeas are a good source of protein. Combined with a whole grain such as whole-wheat protein, they provide amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats.

Garbanzos are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. Just one cup of garbanzo beans supplies 84.5% of the daily value for this mineral

garbanzos can boost your energy because of their high iron content. This is particularly important for menstruating women, pregnant or lactating women and growing children. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is part of key enzyme systems for energy production and metabolism.
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Honey

Honey
Honey has been used by countless cultures all around the world over the past 2, 500 years. While the numerous health benefits of honey have made it an important element of traditional medicines such as Ayurvedic treatments, scientists are also researching the benefits of honey in relation to modern medicine, particularly in the healing of wounds.

It is known as Shahad in Hindi, there is almost no part in the world where honey is not widely used and celebrated as a part of the cultural diet.

But what makes honey so popular? Most likely, it is the ease with which it can be consumed. One can eat honey directly, put it on bread like a jam, mix it with juice or any drink instead of sugar, or mix it with warm water, lime juice, cinnamon and other herbs to make a medicine. It is savored by all due to its taste as well as health benefits, making it extremely useful and versatile.

With only 15 calories per teaspoon, sugar is no more fattening than any other 15 calories. Like all carbohydrates, the body converts sugar into fuel quickly. Fats, on the other hand, are stored in fat cells to be used later.
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Herbs & Oils

Herbs & Oils

We are offering herbs & oil.
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Ground Cumin

Ground Cumin
We are offering ground cumin.
Cumin is the dried seed of the herb cuminum cyminum, a member of the parsley family. Today, cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma . Cumin's distinctive flavour and strong, warm aroma is due to its essential oil content.

It is a small herbaceous plant, cultivated for its dried fruits. At maturity the seeds are approximately 6 mm long, oval shaped, with pale green to yellow brown color. When the leaves with the seeds turn brown, the dried plants are collected, threshed, and seeds separated by winnowing. Cumin has an intensely strong and slightly bitter flavor.

Cumin is native to egypt and has been cultivated in the middle east, india, china and mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes.

Cumin was mentioned in the bible not only as a seasoning for soup and bread , but also as a currency used to pay to the priests. In ancient egypt, cumin was not only used as a culinary spice, it was also an ingredient used to mummify pharaohs.
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jaggery

Jaggery
The benefits of jaggery include its ability to cleanse your body, act as a digestive agent, sweeten your food in a healthy manner, and provide good amounts of minerals. Before we go into the details of the benefits of jaggery, let me tell you that all good things do not come in nice, good-looking packages. This is true for foods as well, particularly when we talk about jaggery.
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Premium Cow Ghee

Premium Cow Ghee
According to ancient ayurveda cow ghee is full of essential nutrients, fatty acids, antibacterial, anti fungal, anti-oxidants and antiviral properties. It is cool, sweet and full of saturated fat. You can add 2 teaspoon of it on your cooked food during lunch or dinner or you can use it in cooking. If the ghee is in solid state then warm it for some time till it become liquid. Keep in mind that if cow ghee is very old then it is more effective and costly.

If you ever have heard anything bad about cow ghee, please forget that for a moment and read the following. Ghee is probably the most sacred, spiritual and physically health benefiting substances that is ever known to human beings. A person who is allergic to dairy products or gluten, need not be allergic to ghee. If you fail to consume ghee, there are so many ways it can be used for skin, nasal drops, enema etc.
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Frozen Fruits & Vegetables

Frozen Fruits & Vegetables
Offering a wide range of hygienically processed frozen fruits and vegetables such as strawberry, papaya, apple, lychee, alphonso mango, totapuri mango, custard apple, peach, pineapple, green peas, american sweet corn, mix vegetables, etc.

Fruits and vegetables are consumed all over the world as these are easily digestible and contain high proportion of vitamins, minerals, carbohydrates, proteins and other vigorous elements. Considering the requirement for hygienic vegetables and fruits, we have also stepped into the field. The product range offered by us includes green peas, american sweet corn, baby corn, shelled corn, mix vegetables, strawberry, papaya, apple, lychee, alphonso mango, totapuri mango, custard apple, peach, pineapple, chikoo, kala jamun, etc. We are capable of producing 50 tonnes of fruits and vegetables in a month that allows us to fulfil the ever-increasing requirements of our clients within committed time frame.

Quality has always been the most important element of our business operations. We believe that it is the quality that has helped us establish our organization at the pinnacle of success within short span of time. Standard quality system is observed and due attention is paid at every stage of manufacturing process. We supply frozen fruits and frozen vegetables in their purest form -unadulterated by artificial additives, sweeteners, colorings, and preservatives. We evaluate quality in terms of nutrition, freshness, appearance, and taste.

We use the latest processing, testing, and packaging techniques using sophisticated machines and equipment. We control the pesticide from the plant base. Our professionals possess deep knowledge and vast experience of the industry and they effectively implement the same in their respective work area.
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basmati rice

Basmati Rice
Many a times people have asked what is the meaning of basmati rice. Basmati rice has been reported in india since the early days of the 19th century though it may have been named differently. 'bas' in hindi language means "aroma" and 'mati' means "full of" hence the word basmati i.e. Full of aroma. This rice is different from other rice mainly due to the aroma and elongation post cooking. No other rice has this combined characteristic. The post cooking elongation of more than twice its original length, the aroma and its sweet taste has made basmati rice a delicacy. Basmati rice is grown only in northern india and in parts of pakistan touching india. One can easily call it the champagne of india.

The advantages of eating basmati rice each grain of matured old basmati rice on cooking, separates out and with its unique characteristics of aroma and elongation post cooking, it is a treat for the diner. Also its elongation requirement on weight basis will be less than any other rice per meal.

As mentioned, basmati rice has both and elongation post cooking and no other rice in the world has these characteristics in combination. The taste is also different. Once the taste buds get used to basmati rice no other rice will be likened. But since the yield of basmati rice, per acre of land, is less than half of that of non- basmati rice and because of higher inputs - basmati rice has become unaffordable for most people.
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yellow corn

Yellow Corn
We offer indian yellow corn that is best known for its high nutritive values. This is the most widely used ingredient in food industries. Being less in fat and high in proteins it is a good source of balanced nutritive food for animals, cattle and poultry. It is the primarily used as livestock feed, forage, silage etc.

The yellow corn is used for preparing a variety of dishes. These are finely dried and free from bacteria and thoroughly inspected by our professionals. We do not use any chemical and offer them in their most nutrient enriched form. Our variety of yellow maize is demanded throughout the country and overseas for their genuine quality, vital nutrient enrichment and typical taste. We offer them in both raw as well as sorted type. These are used in making fast foods, soups, dietary foods etc.

With the assistance of vast domain expertise, we are able to offer yellow sweet corn. These are sourced from the most reputed organizations of the industry who make use of latest technology in their processing and packaging process.
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wheat

Wheat
Wheat is the main cereal crop in india. The total area under the crop is about 29.8 million hectares in the country. The production of wheat in the country has increased significantly from 75.81 million mt in 2006-07 to an all time record high of 94.88 million mt in 2011-12. The productivity of wheat which was 2602 kghectare in 2004-05 has increased to 3140 kghectare in 2011-12. The major increase in the productivity of wheat has been observed in the states of haryana, punjab and uttar pradesh. Higher area coverage is reported from mp in recent years.

Wheat is a different type of wheat that has no major genes for bran color (unlike traditional "red" wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it's also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.

Experts consider these two kinds of whole wheat to be the same, nutritionally. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather and soil composition. For example, when crops are in a drought, the protein in wheat will be higher and may function differently.
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cardamom

Cardamom
We are offering cardamom.
Cardamom is found in the form of a small pod with black seeds inside. Both the seeds and the pod give a pleasant aroma and flavor. Therefore, they are used as flavoring agents in indian cuisine. Its use is just not just limited to hot and spicy dishes; the seeds are also added to desserts and beverages to complement the sweet flavor. Cardamom tea is a very famous beverage, along with ginger tea, in india.

It is believed that cultivation of cardamom began in the tropical and humid climate of the western ghats in india. In botanical terms, cardamom belongs to the family of zingibercease and its scientific name is elettaria cardamomum. There are two main types or subspecies of cardamom. Their scientific names are elettaria, which is called green or true cardamom, and amomum, which stands for black, white, or red cardamom.

The spices board of india recognizes three varieties of cardamom, which include the malabar, mysore and vazhukka varieties. There is another variety of cardamom, named njallani, which has become very popular along with the three normal varieties. This variety was developed by a small farmer named sebastian joseph from the idukki district in kerala.

Cardamom is rich in various vitamins and micronutrients as wel. These include niacin, pyridoxine, riboflavin, thiamine, vitamin a, vitamin c, sodium, potassium, calcium, copper, iron, manganese, magnesium, phosphorous, and zinc.

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Packaging Details : Standard Packing :- 50 Kgs /25 Kgs Nett In New Singe Jute Bags.

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fennel seeds

Fennel Seeds
We are offering fennel seeds.
Fennel, which grows well in mild climates, is an oval, green or yellowish brown dried aromatic ripe fruit of an herbaceous plant called foeniculum vulgare, a member of parsley family. Obtained from an aromatic and medicinal plant, the seeds emit a pleasant odor, are highly aromatic and have a pungent flavor. Fennel is widely used asian, european, italian and mediterranean dishes. In india fennel is widely used in meat and seafood dishes and also with pickles and vinegar for a special flavor. Fennel seeds in raw or in roasted form is widely used in india as a mouth freshener especially after suppers.

The major producing states of fennel deeds in india are gujarat, rajasthan and uttar pradesh. The harvesting season for fennel is from december to march.

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Packaging Details : Standard Packing :- 50 Kg/25 Kg In New Singe PP or Jute Bags.Quantity Stuffed in FCL :- 20 FCL-13.00 M.Tons, 40 FCL-26.00 M.Tons

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Ajwain Seed

Ajwain Seed
We are offering ajwain seed.
Ajwain - carom seed the spices of india are famous all over the world for adding taste and flavor to a variety of traditional indian dishes. Just as all the other indian spices, carom seeds have their own special way of adding flavor to the dish. They belong to the family of apiaceae plants. Carom seeds are called 'ajwain' in india and resemble cumin seeds in their appearance. However, the size of these seeds is smaller than cumin seeds. They have a strong fragrance and are similar to thyme in taste, although stronger in flavor. You can use whole carom seeds as well as grind them to a powder. If you want to use them as a powder, it is recommended to buy them and grind them at home.

The usage of carom seeds in garnishing the dishes vary from one region to another. However, the use of these seeds are particularly popular in the northern part of the country, and thus, you will find the presence of carom seeds in many north indian dishes as compared to other regions.

Carom seeds are popularly used in 'tadka' or tempering pulses and vegetables. This is a process in which you heat the oil and add various spices to leave their flavor and add fragrance to the dish. Along with other spices, small quantities of whole carom seeds are used for tempering dishes. Alternatively, you can use powdered ajwain for garnishing purposes while cooking vegetables. Carom seeds are also widely used to add flavor and taste to 'paranthas'. They provide a distinct flavor and smell to the 'paranthas' and helping them be more digestible at the same time.
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Pearl Millets

Pearl Millets
Pearl millet is a rich source of phosphorus, which plays an important part in the structure of body cells. Phosphorus, found in pearl millets, is a significant component of several necessary compounds including adenosine triphosphate (atp). This element is also a crucial component of nucleic acids, which are the building blocks of the genetic code. Phosphorus is a constituent of lipid-containing structures such as cell membranes and nervous system structures.

Pearl is one of the oldest millet used by our ancestors. Along with wheat flour even pearl was included in the regular diet. It is known to have a very high fiber content which makes it healthier. It is used as a regular meal in places like rajasthan, gujarat. Now a day's it is gaining its importance back.

Dieticians and nutritionist are trying their best to promote this particular millet and increase its consumption by educating its benefits among all groups of people. Awareness among the people helps to create a positive attitude towards this millet. It is also called as pearl millet. It is not expensive like pearl but it's definitely has pearl like quality which is beneficial to the body. 100 grams of bajra has the following nutritional values: energy 360 calories, moisture 12g, protein 12g, fat 5g, mineral 2g, fiber 1 g, carbohydrate 67g, calcium 42mg, phosphorus 242mg, and iron 8mg.
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turmeric

Turmeric
We are offering yellow turmeric powder, indian turmeric, which is also popularly known as "indian saffron", because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor. Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 bc. India singularly produces nearly the world's major crop of turmeric and uses about 80% of it. Turmeric is one of the key ingredients in many curries, giving them color and flavor.

There are many different varieties of turmeric available in india depending upon the part of india where they are grown. Out of the various varieties grown in india 5 varieties that is nizambad, madras (cuddapa), rajapuri, erode & allepy are the most popular and in good demand through out the world.

In terms of quantity amongst the various qualities grown in india the production of nizam quality is the highest. This quality is widely grown in nizambad, karimnagar & koratal centers of telangana areas in andhrapradesh state. The peak harvesting is from january to april.

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Packaging Details : Standard Packing :- 50 Kgs /25 Kgs Nett In New Singe Jute Bags.Quantity Stuffed in FCL :- 20 FCL-18 M.Tons.

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coriander

Coriander
We are offering coriander.
"coriander" a word derived from a greek word is one of the important spices in our day-to-day life. Coriander seeds are globular and almost round in shape with greenish brown in color and a strong aroma. They form an essential part of the curry powder & various spices blends in india. Coriander has many medicinal values & it promotes natural healing. Coriander leaves also are popular for garnishing of variety of indian dishes.

Some of the major producing states of coriander in india are gujarat, rajasthan & madhya pradesh. The peak harvesting season for coriander seeds is january to march.

Coriander seeds are used as dhana dal which is very famous in india usually consumed after meals and it is also eaten as snack. It is also a key ingredient in the south indian cuisines for dishes like sambhar and rasam.

Coriander seeds when crushed have a lemony citrus flavor and are nutty, spicy and orange-flavored. Coriander is used for general digestive aid. Coriander seeds in india (dhania) are mainly used in curries and garam masalas.

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Packaging Details : Standard Packing :- 50 Kg In New Singe Jute Bags.

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Soy Extract

Soy Extract
Soya Cake is a feed supplement that is remained after oil extraction. It is also known as De-Oiled-Cake (DOC) of soya. Feed supplement is considered a premium product because of its high digestibility, high energy content and consistency. Hypro Soya cake is an excellent source of protein and is used extensively in feed for swine, and dairy cattle, poultry, and aquaculture. Today, we have carved a niche as one of the distinguished Soya Seed Cake Manufacturers in India.
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Rapeseed Extract

Rapeseed Extract

Rapeseed, also known as rape, oilseed rape, rapa or rapaseed is known by a scientific name, Brassica napus. It is a bright yellow flowering member of the brassicaceae family, the family to which mustard or cabbage belong. It is the third most important source of vegetable oil in the world, after soybean and palm oil. Once the oil has been extracted from the rapeseeds, a by product is left behind called rapeseed meal, which forms a good source of food for animals. Having very high lipid content and proteins, the meal forms a good source of nutritive protein food and energy feed for animals and can also be used to replace soya bean meal
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nutmeg

Nutmeg
We are offering nutmeg.
The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as east indian or west indian indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation.

Nutmeg is usually associated with sweet, spicy dishes pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in souffls and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It flavours italian mortadella sausages, scottish haggis and middle eastern lamb dishes. It is often included as part of the moroccan spice blend ras el hanout. It is indispensable to eggnog and numerous mulled wines and punches. One whole nutmeg grated equals 2 to 3 teaspoons of ground nutmeg.
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fenugreek seed

Fenugreek Seed
We are offering fenugreek seed.
Fenugreek is small stony seed from the pod of a bean-like plant. These seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic. They are available whole and dried, or as a dull yellow powder ground from the roasted seeds as dry roasting enhance the flavor and reduces the bitterness. Fenugreek is an ancient spice and is mostly used in middle east, northern- eastern africa and india, especially for pickles. In india, its fresh leaves are eaten as a tasty vegetable, which is prepared like spinach. Fenugreek is exported in whole & powder form.

The major producing sates of fenugreek seeds in india are rajasthan, madhya pradesh, gujarat, uttar pradesh & tamilnadu .the harvesting season for fenugreek seeds is from february to april.

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Packaging Details : Standard Packing :- 50 Kg/25 Kg In New Singe PP .Quantity Stuffed in FCL :- 20 FCL - 22.50 to 23.00 M.Tons

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non basmati rice

Non Basmati Rice
Any rice other than basmati rice is called non- basmati rice. In the world it has been reported that there are 10000 varieties of rice, the maximum number being in india. In fact, basmati rice equals to only 1% production of the total rice grown in india. Non- basmati rice comes in all kinds of different shapes and sizes. Some are long and slender, some are short and thick, some are like beads, and some may be round. None have the same characteristics as basmati rice i.e. They do not have both the aroma and post cooking elongation. Only some of the long slender rice is shaped like basmati rice and may have either the aroma or the elongation but not both. Some names of non basmati rice are sharbati, haryana gaurav, shaped like basmati rice and pr, 104 ir8, from the punjab and haryana, surti colon from gujarat and maharashtra, kala joya from nagaland, culture from mp, ir 64, masuri from andhra, govind bogh from w. Bengal, tilak, masuri from u.p.
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Ground Nut Extract

Ground Nut Extract
India accounts to be one of the largest groundnut producing nations. We at our company use high quality nutritious groundnut for the production of our groundnut extraction cake. We are the most famous groundnut cake manufacturer and its supplier, established in india. We impeccably manufacture extracted groundnut cake under strictly controlled conditions. Our groundnut extraction cake is high on protein and in other nutritious values. We cater our products timely to our customers with zeal to satisfy our customers up to the utmost level.
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masoor dal

Masoor Dal
Masoor dal is an important part of the diet in many parts of the world, especially in the indian subcontinent, which has a large vegetarian population. It is basically split lentil without skin and is red in colour. It does not need soaking prior to cooking as it is a soft dal and cooks quickly. When cooked, masoor dal turns a soft golden colour and has a pleasant earthy flavour. With 26 per cent protein, these lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp.
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sorghum

Sorghum
Sorghum is a genus with many species and subspecies, and there are several types of sorghum, including grain sorghums, grass sorghums (for pasture and hay), sweet sorghums (for syrups), and broomcorn. The focus of this species page is on sorghum bicolor ssp. Bicolor, or grain sorghum.

Grain sorghum and maize (corn) are comparable in costs of production and in nutrition, therefore the growing environment is the largest determining factor for choosing which to grow. Grain sorghum requires less water than corn, so is likely to be grown as a replacement to corn and produce better yields than corn in hotter and drier areas, such as the southern us, africa, central america and south asia (1, 2, 8, 10). One study showed that when corn required over 30 inches of water, sorghum required less than 23 inches (7). However, in cooler areas corn is probably a better option for production, based on yield.

Sorghum is used for human nutrition all over the world (2, 6, 7, 10). Globally, over half of all sorghum is used for human consumption (7). It is a major crop for many poor farmers, especially in africa, central america, and south asia (10). Grain sorghum is used for flours, porridges and side dishes, malted and distilled beverages, and specialty foods such as popped grain (3, 10).
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