Patrida India

Gurgaon Rural, Gurugram, Haryana

while preparing sauces, canned soups, dry & frozen food, salad dressings, meat products, and other food products wherever onion flavour and the taste is desired. It is said to be ideal for repacking for stores.

Packaged in a 20 Kg poly bag in a double-layer paper bag or carton box Dehydrated Onion Flakes/Kibble/Slices (15-30 mm) Dehydrated Onion Chopped (5-8 mm) Dehydrated Onion Minced (1-3 mm and 3-5 mm) Dehydrated Onion Granules (20-40, 40-60 Mesh)

  every batch of our fried onions, whether fresh or dehydrated, is prepared under the most stringent hygienic conditions. We employ advanced technology and adhere to international food safety standards, guaranteeing a product that is pure, safe, and bursting with natural flavor.

From Farm to Your Table – A Journey of Excellence:

We meticulously select the finest onions from trusted farms, ensuring that only the best produce makes it into our production line. Our expert team then transforms these fresh onions using a carefully controlled frying process that locks in their distinctive aroma and crispy texture. For our dehydrated range, we utilize innovative techniques that preserve the nutritional value and intense flavor, offering you convenience without compromise.

The Patrida Promise:

Hygienic Preparation: Our facilities maintain a sterile environment, and our team follows strict protocols to prevent contamination.

Premium Ingredients: We use only the highest quality onions, ensuring superior taste and texture.

Advanced Technology: Our manufacturing process incorporates cutting-edge equipment for consistent quality and efficiency.

Nutritional Value: We strive to retain the natural goodness of onions, offering a product that's both delicious and wholesome.

Versatile and Delicious: Perfect as a topping, an ingredient, or a garnish, Patrida fried onions add a gourmet touch to any meal.

Experience the Patrida difference – where tradition meets technology, and quality is never compromised. Taste the perfection in every bite!

Large cardamom (Amomum subulatum Roxb.), a member of the family, Zingiberaceae is the main cash crop cultivated in the sub-Himalayan state of Sikkim and Darjeeling district of West Bengal. Large cardamom is known to be amongst the oldest spice used by the mankind. Sikkim is the largest producer of large cardamom and contributes lions share to the Indian and world market

Large cardamom dried fruit is a high-value, lowvolume spice crop grown only in the three eastern Himalayan countries

Large cardamom also have many potential health benefits. Eating large cardamom may lower your risk of heart disease, cancer, and kidney stones.

Large cardamom seeds are considered as an antidote to either snake venom or scorpion venom. It is also reported that large cardamom seeds are used as preventive as well as a medicinal measure for throat. The seeds of large cardamom have been used to flavor food, confections, beverages and liquids Furthermore, it has been used as an insecticide as well. Its usage in Ayurvedic is well known from prehistoric time. It is used as flavoring and preservative to different types of coffee, liquors, confections, beverages and tobacco. Volatile oil (2-4%) is the principal aroma-giving compound in large cardamom and 1, 8- cineole is the major active compound after compound, in an extent 60 to 80% of the total volatile oil. Large Cardamom powder is produced by grinding of dried seeds with moisture content 10% to fine powder followed by sieving

Dalle Khursani is a very hot, cherry-shaped chili pepper native to Sikkim, Darjeeling, and Nepal, known for its distinct flavor and high Geographical Indication (GI) tag,  this premium crop is a recognized symbol of Sikkim's cuisine.

The red cherry pepper (Capsicum annum var cerasiforme), also known as Dalle khursani in Sikkim, is valued for its distinct flavour and pungency.

Significance

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"Karbi Anglong Ginger" nutritional values are not widely published as a distinct entry in general databases (as ginger's core nutritional profile is quite consistent regardless of region, with regional differences often being in flavor intensity or specific active compounds), I can provide the general nutritional values for raw ginger root per 100 grams.

These values would be very similar for Karbi Anglong Ginger:

• Calories: 80 kcal

   

   

• Water: 79g

• Protein: 1.8g

   

   

• Fat: 0.8g

• Carbohydrates: 17.8g

   

   

  • Dietary Fiber: 2g

  • Sugars: 1.7g

• Minerals:

  • Potassium: 415 mg (good source)

     

     

  • Magnesium: 43 mg (good source)

     

     

  • Manganese: 0.2 mg (moderate source)

  • Phosphorus: 34 mg

  • Calcium: 16 mg

  • Iron: 0.6 mg

  • Zinc: 0.34 mg

• Vitamins:

  • Vitamin C: 5 mg

  • Vitamin B3 (Niacin): 0.75 mg

  • Vitamin B6 (Pyridoxine): 0.16 mg

  • Folate (B9): 11 µg

  • Vitamin E: 0.26 mg

  • Vitamin K: 0.2 µg

Key Bioactive Compounds (not nutritional values, but important for its "medicinal" properties):

• Gingerols, Shogaols, Zingiberene: These are the primary active compounds responsible for ginger's distinctive flavor, aroma, and most of its medicinal properties (anti-inflammatory, antioxidant, anti-nausea, etc.). Karbi Anglong ginger is specifically praised for its high content of these compounds, contributing to its strong pungency and aroma.

So, while the basic macronutrient and micronutrient profile is similar to other ginger, the potency of its beneficial compounds is what often distinguishes regional varieties like Karbi Anglong ginger.

Common Categories of Flavored Makhanas:

1. Classic & Mild Flavors:

   • Salted/Simply Salted: The most basic and universally loved.

   • Cheese & Herbs: Often a blend of cheddar, parmesan, or mixed cheese powder with Italian herbs like oregano and basil.

   • Pudina (Mint): Refreshing and tangy, often with a hint of black salt.

   • Jeera (Cumin): Aromatic and savory, a staple Indian flavor.

   • Cream & Onion: A popular potato chip flavor translated to makhana.

   • Salt & Pepper: Simple, classic, and always a hit.

2. Spicy & Tangy Flavors:

   • Peri-Peri/Chilli Garlic: A fiery and zesty option, very popular.

   • Masala/Tangy Masala: A mix of Indian spices, often with a slight tanginess.

   • Schezwan/Chilli Schezwan: Inspired by Indo-Chinese cuisine, offering a spicy and umami kick.

   • Tomato Masala: Sweet and tangy, reminiscent of tomato soup or chips.

   • Chaat Masala: The quintessential Indian street food flavor tangy, spicy, and savory.

   • Achari (Pickle Flavors): Flavors inspired by traditional Indian pickles, like mango or mixed vegetable pickle.

3. Sweet & Indulgent Flavors:

   • Caramel: A sweet, buttery, and slightly chewy coating.

   • Jaggery (Gud): A healthier sweet option, often with a hint of cardamom.

   • Chocolate: For the sweet tooth, often a light chocolate coating.

   • Honey Roasted: A subtle sweetness from honey.

4. Unique & Gourmet Flavors (Emerging Trends):

   • Smoked BBQ: Savory, smoky, and slightly sweet.

   • Wasabi: A pungent and spicy Japanese-inspired flavor.

   • Sour Cream & Onion: A slight variation from the classic cream & onion, with more tang.

   • Mediterranean Herb: Often includes flavors like za'atar, rosemary, or thyme.

   • Kaffir Lime & Chilli: A refreshing and spicy Thai-inspired flavor.

   • Biryani Flavor: Mimicking the aromatic spices of a biryani.

   • Coffee Flavors: Emerging in some niche markets, for a unique twist.

Assam is particularly known for a rare variety of turmeric known as black turmeric (Curcuma Caesia). This medicinal plant is primarily found in Assam, West Bengal, and Odisha. When cut, it has a blackish-blue or purplish appearance. It is highly valued for its medicinal properties and is even used in certain religious ceremonies in the region

Turmeric, including that from Assam, contains a powerful bioactive compound called curcumin, which is responsible for its vibrant yellow color and many of its health benefits.

Turmeric is widely used as a condiment, flavoring, and coloring agent. It is a key ingredient in curry powders and many other cuisines. The health benefits of turmeric and curcumin are a subject of ongoing research, with some studies suggesting they may have:

• Anti-inflammatory and Antioxidant Properties: Curcumin is known to be a potent anti-inflammatory agent and antioxidant.

   

   

• Potential to Improve Health: Turmeric is being studied for its potential to help with a variety of conditions, including arthritis, nonalcoholic fatty liver disease (NAFLD), and depression.

   

   

• Culinary Uses: It is used in a wide range of dishes, from curries and stews to rice and marinades.

 100 grams of Erode turmeric powder:

• Calories: 354 kcal

• Protein: 7.8g

• Fat: 9.9g (primarily healthy fats)

• Carbohydrates: 64.9g

  • Dietary Fiber: 21g

  • Sugars: 3.2g

• Minerals:

  • Potassium: 2525 mg

  • Calcium: 168 mg

  • Magnesium: 193 mg

  • Phosphorus: 268 mg

  • Iron: 41.4 mg

  • Zinc: 4.5 mg

  • Manganese: 19.8 mg (very high)

  • Copper: 0.6 mg

  • Selenium: 4.5 µg

• Vitamins:

  • Vitamin C: 25.9 mg

  • Vitamin B1 (Thiamine): 0.15 mg

  • Vitamin B2 (Riboflavin): 0.23 mg

  • Vitamin B3 (Niacin): 5.1 mg

  • Vitamin B6 (Pyridoxine): 0.11 mg

  • Folate (B9): 45 µg

  • Vitamin E: 4.4 mg

  • Vitamin K: 13.4 µg

• Curcuminoids: This is the most significant bioactive compound in turmeric, particularly Erode turmeric, which is known for its high curcumin content. While not a standard "nutritional value, " it's crucial:

  • Total Curcuminoids: Varies widely, but Erode turmeric often ranges from 3-7% (or even higher in select varieties/extracts). Curcumin itself is usually the most abundant, followed by demethoxycurcumin and bisdemethoxycurcumin.

Important Considerations:

• Erode Turmeric Quality: Erode is renowned for its high curcumin content, which is the primary reason for many of its health benefits.

• Processing: The method of drying and grinding can influence the retention of certain volatile compounds and some heat-sensitive vitamins, but the core mineral and fiber content remains stable.

• "As per journals": These values are averages. Individual journal articles might present slightly different figures depending on the specific sample tested, analytical methods used, and environmental factors during cultivation.

Medicinal Importance of Dehydrated Jackfruit (Vacuum Freeze-Dried):

1. Rich in Dietary Fiber:

   • Digestive Health: High fiber content aids in promoting healthy digestion, preventing constipation, and supporting regular bowel movements. Fiber also acts as a prebiotic, fostering a healthy gut microbiome.

   • Blood Sugar Management: Fiber slows down the absorption of sugars, leading to a more gradual rise in blood glucose levels. This can be beneficial for individuals looking to manage blood sugar, though freeze-dried jackfruit is sweeter than its unripe flour form.

   • Weight Management: Fiber contributes to a feeling of fullness, which can help in reducing overall calorie intake and supporting weight management efforts.

2. Good Source of Vitamins and Minerals:

   • Vitamin C: Freeze-drying is excellent at preserving heat-sensitive vitamins like Vitamin C, which is a powerful antioxidant essential for immune function, skin health, and collagen production.

   • Potassium: Important for maintaining fluid balance, nerve signals, and muscle contractions, including those of the heart. Adequate potassium intake can help manage blood pressure.

   • Magnesium: Involved in over 300 biochemical reactions in the body, supporting muscle and nerve function, blood glucose control, and blood pressure regulation.

   • B Vitamins (e.g., B6): Essential for energy metabolism and brain function.

3. Antioxidant Properties:

   • Jackfruit contains various phytonutrients and antioxidants (like carotenoids, flavonoids, and Vitamin C) that help combat free radicals in the body. This reduces oxidative stress, which is linked to chronic diseases, inflammation, and aging.

4. Energy Booster:

   • As a concentrated source of natural sugars and carbohydrates, freeze-dried jackfruit can provide a quick and healthy energy boost, making it a good snack for athletes or those needing sustained energy.

5. Supports Bone Health:

   • Minerals like magnesium and potassium, present in jackfruit, play a role in maintaining bone density and overall bone health.

6. Immune Support:

   • The combination of Vitamin C and other micronutrients helps strengthen the immune system, making the body more resilient against infections.

Key Advantage of Vacuum Freeze-Drying:

Vacuum freeze-drying is a superior dehydration method because it removes moisture at very low temperatures, preserving the vast majority of the fruit's original nutrients, flavor, color, and texture better than other drying methods. This means the dehydrated jackfruit retains more of its "medicinal" compounds.

In essence, vacuum freeze-dried jackfruit is a nutrient-dense snack that offers a convenient way to consume beneficial fiber, vitamins, and minerals that support overall health and well-being

100 grams of Dehydrated Jackfruit (Vacuum Freeze Dried):

• Calories: Approximately 350-400 kcal

• Carbohydrates: Around 80-90g

  • Sugars: 60-70g (natural fruit sugars)

  • Dietary Fiber: 5-8g

• Protein: 3-5g

• Fat: Less than 1-2g

• Vitamins and Minerals:

  • Vitamin C: High, often providing a significant portion of the daily recommended intake (due to freeze-drying's preservation).

  • Potassium: Good source, important for electrolyte balance and blood pressure.

  • Magnesium: Present, contributing to muscle and nerve function.

  • Manganese: Good source, involved in bone formation and metabolism.

  • B Vitamins: Contains various B vitamins like B6 (pyridoxine).

Jackfruit flour has gained significant attention for its interesting properties and potential health benefits. Here are some key facts and medicinal importance:

Interesting Facts about Jackfruit Flour:

• From Unripe Jackfruit: Jackfruit flour is made from the dried, unripe (green) jackfruit. The unripe fruit is neutral in taste, making it versatile for various culinary applications without overpowering other flavors.

• Gluten-Free Alternative: It's naturally gluten-free, making it an excellent option for individuals with gluten intolerance or celiac disease.

• Low Glycemic Index: Unripe jackfruit has a lower glycemic index compared to ripe jackfruit or common grains like wheat and rice. This means it causes a slower, more gradual rise in blood sugar levels.

• High Fiber Content: It's rich in dietary fiber, which is beneficial for digestive health and can contribute to a feeling of fullness.

• Versatile in Cooking: It can be used as a partial substitute for regular flour in various dishes, including chapatis, idlis, dosas, and even baked goods. It doesn't drastically change the texture or taste when used in moderation.

Medicinal Importance of Jackfruit Flour:

• Blood Sugar Management: This is perhaps its most significant medicinal benefit. Studies and anecdotal evidence suggest that regular consumption of unripe jackfruit flour can help manage blood sugar levels, particularly for individuals with type 2 diabetes. The high fiber content and lower glycemic index are key factors here.

• Weight Management: Due to its high fiber content, jackfruit flour can promote satiety, helping to reduce overall calorie intake and potentially aiding in weight management.

• Digestive Health: The dietary fiber in jackfruit flour supports a healthy digestive system, preventing constipation and promoting regular bowel movements. It acts as a prebiotic, nourishing beneficial gut bacteria.

• Heart Health: The fiber content can also contribute to heart health by helping to lower cholesterol levels. Additionally, jackfruit contains potassium, which is important for maintaining healthy blood pressure.

• Rich in Antioxidants: While processing can affect nutrient levels, unripe jackfruit still contains antioxidants that help combat oxidative stress in the body, which is linked to various chronic diseases.

• Nutrient Profile: Besides fiber, it provides essential vitamins and minerals, including some B vitamins, potassium, and magnesium, contributing to overall well-being.

Using jackfruit flour is a simple dietary change that can potentially offer significant health benefits, especially in managing lifestyle diseases like diabetes

Dehydrated Mangoes possess several beneficial nutrients, including Vitamin A, Bcomplex vitamins, Vitamin C, Calcium, Iron which, along with other nutrients, helps to regulate metabolism. Also rich in Magnesium, Phosphorus, Potassium, Zinc, Selenium, Manganese, Zinc etc. These fruits also contain about 2 grams of fiber in a 1/3- cup serving, as well as roughly 20 grams of fructose. Source: USDA

Pineapple provides an abundant supply of vitamins, all of which are retained in the dehydrated fruit such as Vitamins A, B, C, and E as well as B Complex group vitamins Thiamine and Folates. Minerals including manganese, copper & potassium are found in significant quantities alongside dietary fiber. Current thinking in dietary nutrition considers Glycemic Index (GI) which is the rate at which carbohydrate is released into the bloodstream. Low GI foods are regarded as more beneficial and dehydrated pineapple is regarded as having a medium GI

Here's a typical breakdown:

• Calories: Around 300-350 kcal

• Carbohydrates: Approximately 70-80g (mostly sugars)

  • Sugars: 60-70g

• Fiber: 5-7g

• Protein: 2-4g

• Fat: Less than 1g

• Vitamins and Minerals: While some are lost during processing, they can still contain:

  • Vitamin C

  • Manganese

  • Potassium

  • Some B vitamins

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