Surat, Gujarat, India
GST : 24AGZPK2469C1Z5
Verified
Add Review
Our Products
The distinct flushes will yield different results in taste, color, and aroma. As the tea ferments, flavonols in the tea leaves combine with oxygen in the air. It is this process that differentiates the black, oolong, and green tea varieties. Darjeeling black tea has undergone full fermentation, oolongs are semi-fermented, and Darjeeling green tea is not fermented at all. Although this tea originated in China, it is now widely produced in almost every tea growing region of the world with some of the best kinds now being made in India. The traditional method of processing these teas involves light withering (although not practiced widely) followed by heating (also referred to as ‘fixing’), rolling, and drying.
To manufacture green tea, freshly plucked tea leaves are heated at a very high temperature for a fixed period of time followed by rolling and drying. However, fresh leaves can be heat-treated in a variety of ways, depending on the style of green tea desired. For instance, artisanal production makes use of sun-drying, charcoal firing or pan-firing as a technique for fixing the leaves while modern green tea producers make use of oven-drying, tumbling, or steaming as a preferred fixing technique.
Green Tea Grades-
Whole Leaf- YH (Young Hyson) & FYH (Fine Young Hyson)
Broken- GP ( Gun Powder), H (Hyson) & FH (Fine Hyson)
Fanning- SOUMEE
Dust- DUST
Sesame, (Sesamum indicum), also called benne, is annual plant of the family Pedaliaceae, grown since antiquity for its seeds, which are used as food and flavouring and from which a prized oil is extracted. Widely cultivated, the sesame plant is found in most of the tropical, subtropical, and southern temperate areas of the world. The aroma and taste of sesame seed are mild and nutlike. The chief constituent of the seed is its fixed oil, which usually amounts to about 44 to 60 percent. Noted for its stability, the oil resists oxidative rancidity. The seeds are also high in protein and are rich in thiamin and vitamin B6.
The plant’s ability to survive without water in very hot and dry conditions makes it a great crop for areas with desert-like conditions that would otherwise be unable to produce crops. Much of the remaining diversity of sesame’s ancient varieties occurs between India and China. The many Chinese varieties spread westward into Central Asia along the Silk Roads. And of course, black sesame seeds coat many forms of sushi in both Japan and the United States.
Japan is the world’s largest sesame importer. Sesame oil, particularly from roasted seed, is an important component of Japanese cooking and traditionally the principal use of the seed. China is the second-largest importer of sesame, mostly oil-grade. India exports lower-priced food-grade sesame seeds, particularly to Southeast Asia. Other major importers are the United States, Canada, the Netherlands, Turkey, and France.
CTC (Crush, Tear, and Curl or Cut, Tear, and Curl) is a method of processing black tea in which tea leaves are passed through a series of cylindrical rollers with serrated blades that crush, tear, and curl the tea into small, even-shaped pellets.
The CTC process was invented in the 1930s by Sir William McKercher in Assam, India. The process spread in the 1950s throughout India and Africa. Today, most black tea produced around the world uses the CTC method. The finished product results in tea well-suited for tea bags, is strongly flavored, and quick to infuse. CTC tea manufacturing process is a faster way of producing a standard quality of tea. To make CTC tea, fresh, whole leaves are fed into the CTC tea machines which crush, tear and curl them and process them in a period of just two hours.
The CTC method is most often used for most black tea varieties. Black tea generally has a range of caffeine levels per cup, ranging from 50 to 90 mg of caffeine per cup. Many factors influence the caffeine levels in tea, including the actual tea leaves, the temperature of the water, and the brewing time. Additionally, a masala chai tea will likely have less caffeine than a full cup of Assam tea. Masala chai is made with a spice blend and milk (which do not contain caffeine).
CTC Tea Grades-
CTC Broken Leaf- FP (Flowery Pekoe) to BPsm (Broken Pekoe Small)
CTC Fanning- OF (Orange Fannings) to BOPF ( Broken Orange Pekoe Fannings)
CTC Dust- PD (Pekoe Dust) to SFD (Super Fine Dust)
Lakadong Turmeric Powder is sourced directly from the farmers in Jaintia Hills of
Meghalaya. Lakadong turmeric grows only in one place in the entire world. The
spice is naturally and traditionally farmed, without chemical or artificial fertilizers
and no pesticides, the way it was done for centuries.
The High-quality Organic Turmeric Powder contains several bioactive
compounds with powerful medicinal properties. This is world’s finest variety of
turmeric grows, and is most favored for its high curcumin content of more than
7%, as against 2 to 3% found in regular varieties available in the market.
Curcumin, the key active ingredient in turmeric, is a miracle compound known for
its antioxidant and anti-inflammatory properties and renders a bright yellow color
to the spice. The higher the curcumin, the more prized is the turmeric.
Benefits of Lakadong Turmeric Powder:-
Our offerings include:-
100% Cotton Comber Noil,
Hard Waste
Break Comber
1st Cut / 2nd Cut Cotton Linter
Coriandrum sativum, colloquially known as coriander, originated in Italy but is today cultivated widely in The Netherlands, Central and Eastern Europe (Russia, Hungary, and Holland), the Mediterranean (Morocco, Malta, and Egypt), North Africa, China, India, and Bangladesh. All parts of the plant are edible, but the fresh leaves and dried seeds are commonly used in cooking in India and Pakistan. In addition to its culinary use, the coriander seed possesses medicinal properties and has been used since time immemorial to treat disorders of the digestive, respiratory, and urinary systems, as it has diaphoretic, diuretic, carminative, and stimulant effects.
It is a soft, hairless plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (56 mm) than those pointing towards it (only 13 mm long). The fruit is a globular, dry schizocarp 35 mm (0.120.20 in) in diameter.
The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors. In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products.
The coriander leaves have high contents of vitamin C, vitamin A, vitamin K, iron, manganese, thiamine, zinc, and dietary fiber. The fresh juice of the C. sativum leaves is helpful in curing deficiencies related to vitamins and iron. The seeds are very rich source of potassium, calcium, phosphorus, magnesium, sodium, and zinc.
India is the worlds' largest exporter of cotton yarn and has major markets in China, Bangladesh, Pakistan, Vietnam and South Korea. China was the second largest importer of cotton from India after Bangladesh. Regarding export of yarn, during the year 2020-21 from Apr, 2020 to Mar, 2021, 275 million kg of cotton
yarn were exported from India to China out of the total exports of 980 million kg. China was the largest importer of yarn from India. Other major buyers are Indonesia, Oman, Turkey, Italy etc.
We offer Open End Yarn from 6s to 24s Count & Ring Spun from 16s to 120s Count (Carded/Combed/Compact-Knitting or Weaving).
During current cotton season 2020-21 (October 2020 to September 2021) as on April 2021, 21.97 lakh bales of cotton were exported from India to China out of the total exports of 54.83 lakh bales. China, Bangladesh, Indonesia, Oman, Turkey & Italy are major buyers from India.
We offer all varieties of Cotton Shankar 6, V797, Mech 1, MCU 5, DCH 32 & J 34 & Jaidhar Cotton. We can also supply Organic Cotton.
Chili is the dried ripe fruit of the genus Capsicum. Capsicum annum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chilies and sweet pepper (bell pepper) a mild form with large inflated fruits.
The origin of chilies is believed to be as old as 7000 B.C. used in Mexico. Chilies were grown and cultivated from 3500 BC. Mexicans used it to spice up their food. Chili was brought to the rest of the world by Christopher Columbus who discovered America in 1493. In 1498, the Portuguese explorer Vasco-da-Gama reached Indian shores bringing with him the pungent spice. Chili became extremely popular in India after it was first brought to India by Vasco-da-Gama.
It contributes 25% of world’s total production of chili. Some of the hottest chilies are grown in India. Sannam Chili: This is the king of the red chili variants found in India and is mainly produced in the regions of Andhra Pradesh and Madhya Pradesh.
Byadgi: Byadgi or 668 byadagi is one of the most demanding red chilies in both the Indian and international markets. As the name suggests, this chili is produced in byadagi region of Haveri district of Karnataka.
Teja S17: Produced in the fertile soils of southern India, Teja or S-17 is the most hottest and widely demanded chili in the global market.
Wrinkle 273: Another variant of red chillies produced in Guntur region of Andhra Pradesh is 273 Wrinkle chili which is renowned globally and exported to countries like Asia, Canada, and Europe.
Indo 5 Chili: Popularly known as Indem- 5, US- 5 and Endo 5 Chili, this is one of the most famous red chilies in India that gets exported in large quantities across the globe. Andhra Pradesh, Karnataka and Maharashtra are the major producers of Indo 5 red chili in India.
Kashmir Chili: Kashmiri chili as the name suggests is produced in colder regions of Kashmir and is the most sought after red chilies in India for its color.
Jwala: This is the most popular red chili of the west. It is produced in Kheda, Mehsana and various southern parts of Gujarat.
Dhani: Popularly called the Bird’s Eye Chili because of its shape, Dhani is widely produced in Mizoram and some areas of Manipur.
Ramnad Mundu/ Gundu: This is the fat round chili produced in fertile regions of Ramnad in Tamil Nadu.
Chili is the dried ripe fruit of the genus Capsicum. Capsicum annum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chilies and sweet pepper (bell pepper) a mild form with large inflated fruits.
The origin of chilies is believed to be as old as 7000 B.C. used in Mexico. Chilies were grown and cultivated from 3500 BC. Mexicans used it to spice up their food. Chili was brought to the rest of the world by Christopher Columbus who discovered America in 1493. In 1498, the Portuguese explorer Vasco-da-Gama reached Indian shores bringing with him the pungent spice. Chili became extremely popular in India after it was first brought to India by Vasco-da-Gama.
It contributes 25% of world’s total production of chili. Some of the hottest chilies are grown in India. Sannam Chili: This is the king of the red chili variants found in India and is mainly produced in the regions of Andhra Pradesh and Madhya Pradesh.
Byadgi: Byadgi or 668 byadagi is one of the most demanding red chilies in both the Indian and international markets. As the name suggests, this chili is produced in byadagi region of Haveri district of Karnataka.
Teja S17: Produced in the fertile soils of southern India, Teja or S-17 is the most hottest and widely demanded chili in the global market.
Wrinkle 273: Another variant of red chillies produced in Guntur region of Andhra Pradesh is 273 Wrinkle chili which is renowned globally and exported to countries like Asia, Canada, and Europe.
Indo 5 Chili: Popularly known as Indem- 5, US- 5 and Endo 5 Chili, this is one of the most famous red chilies in India that gets exported in large quantities across the globe. Andhra Pradesh, Karnataka and Maharashtra are the major producers of Indo 5 red chili in India.
Kashmir Chili: Kashmiri chili as the name suggests is produced in colder regions of Kashmir and is the most sought after red chilies in India for its color.
Jwala: This is the most popular red chili of the west. It is produced in Kheda, Mehsana and various southern parts of Gujarat.
Dhani: Popularly called the Bird’s Eye Chili because of its shape, Dhani is widely produced in Mizoram and some areas of Manipur.
Ramnad Mundu/ Gundu: This is the fat round chili produced in fertile regions of Ramnad in Tamil Nadu.
Darjeeling tea is a tea made from Camellia sinensis that is grown and processed in the Darjeeling or Kalimpong Districts in West Bengal, India. Since 2004, the term Darjeeling tea has been a registered geographical indication referring to products produced on certain estates within Darjeeling and Kalimpong. The tea leaves are processed as black tea, though some estates have expanded their product offerings to include leaves suitable for making green, white and oolong teas.
Each flush is a period that starts when the tea plant grows new leaves and ends when those leaves are harvested. Darjeeling tea has three major flushes. The first flush takes place mid-March to May, the second flush is from June to mid-August, and the third flush (also known as autumn flush) occurs October to November.
The distinct flushes will yield different results in taste, color, and aroma. As the tea ferments, flavonols in the tea leaves combine with oxygen in the air. It is this process that differentiates the black, oolong, and green tea varieties. Darjeeling black tea has undergone full fermentation, oolongs are semi-fermented, and Darjeeling green tea is not fermented at all.
Darjeeling Tea Grades-
Darjeeling First Flush Tea
Darjeeling Second Flush Tea
Darjeeling Third Flush Tea
Monsoon Flush Tea (This tea is more oxidized and has lower rates. Its mainly used for Masala Chai)
Tea is produced in two styles around the world. Those are CTC tea and Orthodox tea. Traditionally speaking, orthodox tea is referred to as loose tea leaf which is produced using conventional means. This involves plucking, withering, rolling, oxidising, and then finally drying it. It is the most systematic way of tea production. The other class of tea on the other hand produced generic and very strong flavour, along with a dark liquor type colour which doesn’t like appealing to many of us. Orthodox Tea is known for having authenticated tea experience. This is because it is one among other tea like Black Tea, Oolong Tea, White Tea, and Black Tea that are complex and delicate in flavours. These are enough of the reasons, why the tea is highly prized in the word of the tea market. Orthodox Tea Grades:
Whole Leaf- FP (Flowery Pekoe) to OP (Orange Pekoe)
Broken- BOP1 (Broken Orange Pekoe One) to BOP (Broken Orange Pekoe)
Fanning- GOF (Golden Orange Fanning) to BOPF ( Broken Orange Pekoe Fanning)
Dust- OPD (Orthodox Pekoe Dust) to OD (Orthodox Dust)
