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Nuragro FZE

Nuragro FZE
location Sharjah, United Arab Emirates

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Our Products

  1. Food Grains & Cereals 7 Products available
  2. Pulses 5 Products available
  3. Dried Fruits 4 Products available
  4. Whole Spices 3 Products available
  5. Fresh Vegetables 2 Products available
  6. Sesame Seeds 1 Products available
  7. Bird Food 1 Products available
  8. Chilli 1 Products available
  9. Cooking Spices And Masala 1 Products available
  10. Basmati Rice 1 Products available
  11. Rice 1 Products available
  12. Fresh Fruits 1 Products available
  13. Edible Oil 1 Products available
  14. Cashew Nuts 1 Products available
  15. Others Products 1 Products available

Fresh Vegetables

Our product range contains a wide range of Pigeon Peas and Dry Ginger

pigeon peas

Pigeon Peas
  • Foreign Matter Max. 1%
  • Weevilled Max. 3.0%
  • Broken Max. 2.0%
  • Damage Max. 3%
  • Foriegn beans Max. 0.5%
The pigeon peas (Cajanuscajan), alternatively known as Angola Pea, Gungo Pea, Congo-Pea, Pigeon-Pea, No Eye Pea, Red Gram, Yellow Dhal, Puerto Rico Pea, is a plant species in the legume family of the widely cultivated genus CajanusAdans. Four varieties of pigeon peas are: tree types, tall varieties, dwarf varieties and smaller bushes. Pigeon peas are one of the most important food legume crops which grow in the tropical and subtropical climates. It is a drought tolerant and warm weather crop. It was domesticated in India 3, 500 years ago. The seeds are used as grains in Africa, Asia and Latin America. It was grown for thousands of years in India. Around 2, 000 BC, pigeon pea was developed in East Africa which was then brought to the America. Today pigeon pea is grown widely throughout the world in tropical and subtropical regions. Toor Whole varieties are Lemon, Sagaing, Linkhay, Red & White, Mahlaing Shwephalar )
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dry ginger

Dry Ginger
  • Flavor Strong & Pungent Ginger Flavour
  • Ingredients / Content 100% Pure Ginger
  • Type of Food AD
  • Color White with Light Yellow
  • Moisture Max. 10%
  • TPC 65000 CFU/G Max
  • Mold & Yeast 500 CFU/G Max
  • Coliform 100 CFU/Max
  • Foreign Material Absent
  • Additive Absent
  • E.Coli Negative
  • Salmonella Negative
Ginger is herb that grows mainly in Asia is used as a spice in cooking. It is also known for its therapeutic qualities. It is an underground stem (rhizome) that can be used fresh, powdered, dried, or in the form of oil or GINGER. Dry Ginger known as Soonth, Sunth or Sukku in India, dried ginger is, as the name suggests, nothing but fresh ginger which has undergone a drying process by first washing and soaking overnight and then drying it out in the sun. Sometimes calcium carbonate is added to bleach the dried ginger, which gives it a whitish covering. Dried ginger is mostly used in its powdered form which is easy to store having a long shelf life of more than six months. The pungency or spiciness in ginger is derived from three main compounds - Gingerol, Shogaol and Zigerone. Fresh ginger contains Gingerol as its active component, which, when cooked, loses its pungency and gets transformed to Zingerone. The most pungent form, however, is dried ginger whose active component is Shogaol.
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