prakash sales corporation

Ram Nagar, Surat, Gujarat

White Chick Peas is known as Kabuli Chana which is used to prepare a famous Punjabi dish Chhole Bhature. The legume is used in both whole and flour form. Kabuli chana is rich in soluble as well as insoluble dietary fiber, making it ideal for a healthy lifestyle.Chickpeas in India are grown on moderately heavy soil mainly in the state of Madhya Pradesh with its season starting mainly from the month of February. India is among the top manufacturers of Chickpeas in the world. The leading exporters and suppliers or manufacturers of chickpeas in India are mainly located in the malwa region state of Madhya Pradesh due to higher production and better quality.

Green Moong is also known as Moong Bean, is one of the major pulse crops in India. Whole Moong beans are a high source of nutrients with vitamins and other essential minerals including manganese, potassium, magnesium, folate, copper, zinc etc. They are also high in protein, resistant starch and dietary fiber; it can be used as an ingredient in both savory and sweet dishes. It is also great for sprouting and adds a wonderful crunch as a salad topper. The beans have a sweet flavour, soft texture and are easy to digest. Green gram is available in many forms including whole, split, de-husked (yellow) and ground. Split Moong beans or green Moong Dal is Green gram that has been split but not skinned.

Urad dal is a very popular Indian dal used to make various cuisines such as Idli, Dosa, Dal, Confectionery, Pan cakes of southern India and also papadums. Urad dal is easy to prepare It is cooked without soaking first There are three types of Urad Dal: 1. Whole Urad, 2. Split Black Urad with skin & 3. Split Washed White UradIn some parts of India, Urad dal is used as a seasoning with mustard seeds and for curries. We provide high quality Whole Urad Dal in both skin and without skin forms.We also provide Black Urad Dal at most discounted rate in the industry.It provides protein and cholesterol-lowering soluble fiber, as well as about twice as much iron as other legumes. It is recommended for diabetics, as are other pulses. Urad dal is all 100% natural & hygienically processes. With respect to its other features, this dal is low in fat, zero cholesterol and is an excellent source of protein and fiber.

Bengal gram is one of the earliest cultivated legumes. In Indian cuisine, it is popularly known as Chana Dal. It is highly demanded across the country. It is well known for its nutritive properties and rich taste. Bengal gram, closely related to the chickpea family, is a yellow lentil, rounded on one side and flat on the other. Offering superior quality, organically grown chana dal at the highly market-leading rate, we have carved a niche amongst the top gram pulses exporters in India.

Masoor dal is probably the most commonly used Dal in India. It is basically the split lentil without skin and is red in color. Masoor dal can be made into a spicy dish which is not only delicious, but also high in nutritional value. The high fiber content of this dal helps to digest it easily. Various types of khichdi, curry, dal, soup can be prepared from it. 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 color. With 26% protein, lentils have the thirdhighest level of protein, by weight, of any plant-based food after soybeans and hemp.

Toor dal is the most widely used dal in India. It is also known as Toovar dal, Tuvar Dal, Arhar Dal, Peeli Dal or Yellow Dal in various Western countries they are known as pigeon peas. In Indian cooking, dal is the main accompaniment that can be served with any type of rice be it plain rice or jeera rice etc, or Indian flat bread like roti, chapatti, naan etc as it provides the requisite proteins for a balanced meal. Toor dal is staple food in Indian cuisine. It is the main protein compliment for vegetarian diet when paired with a starchy food like rice and is a dish that is prepared every day in most of the Indian homes. Dal is a great way to bring India flavors into your homes. Tur dal is one of most prominent lentil among all the others available and exhibits a thick gelatinous meaty consistency.

Turmeric is known for its antiseptic and healing properties. Turmeric is used to add fragrance, colour and aroma to the dishes. The turmeric finger is the purest form of turmeric and is used in medicines, food and dyeing processes. The product is sourced from the farmers who grow the crop in natural and organic manner. Turmeric is widely grown in Erode. Turmeric powder is made from turmeric fingers. We offer optimum quality turmeric fingers at competitive prices. Turmeric, also known as the golden spice has been used since ages for applications like food, dyeing, medicine etc. Bright yellow in color, this valuable condiment has got immense healing properties and is also rich in essential nutrients required for our body.

Cumin is a seed spice well known for its medicinal properties in India and many other Asian countries. The cumin seed is uniformly elliptical and deeply furrowed. Cumin seeds (known Jeera in India) are the seeds of the caraway family. Cumin has a distinctive, slightly bitter yet warm flavour. There are two types of cumin seeds available the black and white variety. White ones are generally used in curries and other large varieties of food. The black ones known as Shah Jeera are more pungent and mostly used in pulao and biryani. This spice is widely used in Indian, Pakistani and Bangladesh dishes, and also in Middle Eastern and North African preparations.

Coriander is an annual herb in the family Apiaceae.All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavor, aroma and pungency.Ground coriander seed loses flavor quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which often used in Indian curries, gin, American cigarettes, and sausages. Coriander seeds having plenty of healthy benefits to make you physically and mentally contains vitamin C even when they are dry and can be used for their antioxidant properties. The whole seeds are brilliant digestives and contain essential oils which also keep the cholesterol level under control. Coriander Split Seeds is also known as cilantro, Chinese parsley or dhania. Split Coriander Seeds is used in spices. The dry fruits are known as Split Coriander Seeds. Coriander Seeds are used in a variety of Asian cuisines. Split Coriander Seeds, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. Split Coriander seeds are used in traditional Indian medicine as a diuretic by boiling equal amounts of Split Coriander Seeds and Cumin Seeds, then cooling and consuming the resulting liquid. It has been documented as a traditional treatment for diabetes.

Fenugreek is a very commonly found herb in India. It has immense health benefits & widely used in the middle-eastern cuisines today. Fenugreek seeds have immense health benefits. Fenugreek is great for losing weight as it breaks down the fatty tissue and hence commonly used in medicines. Primarily used as a spice, whole or powdered Fenugreek seed adds a distinct flavor to curry powders, pastes and sauces. Fenugreek seeds are also an effective Anti-dandruff treatment.

Black mustard seeds are those tiny little strong flavored seeds used most commonly in Indian cooking. They have dark brown with a slightly reddish hue as compared to some seeds. They are the most pungent of all mustard seeds. Organic Products India is one of the leading black mustard seeds suppliers all over the world. Black Mustard seeds are most commonly used by the oil industry & the animal feed industry due to its distinct flavour. It is a primary ingredient used in most of the Indian cuisine. Its seeds and leaves have immense medicinal properties.

Rice other than basmati rice is called Non- Basmati Rice. There are 1000 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. Some names of non-basmati rice are shaped like basmati rice and PR, 104 IR8, IR 64, Masuri.