Black pepper and its active compound piperine may have potent antioxidant and anti-inflammatory properties. Laboratory studies suggest that black pepper may improve cholesterol levels, blood sugar control, and brain and gut health.

Processing Method : It is quite simple to make pepper powder. We need to roast the pepper till aromatic and powder them coarsely or finely as per requirement.

Organoleptic Properties :

• Appearance : Greyish black free flowing powder
• Color : Light to dark brown powder
• Taste : Sharp, Pungent aroma and Flavor

Applications :
Use black pepper as an ingredient in recipes to add flavor and spice to meats, fish, vegetables, salad dressings, soups, stir-fries, pasta, and more. You can also add a dash of black pepper to scrambled eggs, avocado toast, fruit, and dipping sauces for a spicy kick.

Based on the application, the global black pepper market can be segmented into food and beverages, pharmaceuticals, personal care, and others. Among these, the food and beverage sector holds the largest market share.

Details :

• Dehydrated Tomato Powder : Medium sized, healthy and disease free Tomato fruits used for tomato powder.
• Processing Method : The spray dried tomato powder is made by high concentration fine quality tomato paste; low temperature spray drying technology captures red colour, pure taste and rich lycopene of ripe tomatoes.
• Color : Reddish
• Taste : Natural tomato taste
• Aroma : Natural tomato flavour

APPICATIONS :
You can incorporate it into spice rubs, sprinkle it over chicken and fish before roasting, or over roasted potatoes and other root veggies, in bread doughs, or as a seasoning or garnish atop cooked rice, pasta, vegetables, or eggs. Added to soups, it imparts a deep, intense tomato flavor.

WHY YOU SHOULD TRY TOMATO POWDER ?

• Sun dried tomatoes are rich in vitamins, minerals, and antioxidants. They have a particularly high concentration of lycopene, a powerful antioxidant.
• There has been a lot of interest in lycopene’s potential benefits as an antioxidant.
• Sun dried tomatoes are packed with Vitamin C. Vitamin C has also been shown to be good for people whose immune systems have been weakened due to stress.

INDUSTRIES USING TOMATO POWDER:
Based on Application, the market is bifurcated into Bakery & Confectionery, Dairy & Frozen Desserts, Beverages, Infant Nutrition, Sweet & Savory Snacks, Curries, Gravies & Soups, Others. The Curries, gravies & soups segment holds the largest market share during the forecast period.

Details :

• Dehydrated Ginger Powder: Medium sized, healthy and disease free rhizomes used for dehydrations and grind into fine powder
• Processing Method : Medium sized, healthy and disease free rhizomes are washed and dehydrated by passing Hot Air Closed Continuous System. To make powdered ginger, grind the dry slices until you have a fine powder.
• Color : Slightly yellow to off White,
• Taste : Sour, Spicy
• Aroma : Characteristic intense and aromatic

Application :
Dehydrated whole ginger is used for flavouring in many foods like salad dressings, meat sausages, gravies, pickles, curry dishes and so on. It is used in oriental and Indian cooking and in bakery and confectionery products like cakes, biscuits, sponge puddings etc. and also liqueurs.

WHY YOU SHOULD TRY DEHYDRATED GINGER ?

• Dried ginger shows greater antioxidant activity than fresh. Several studies have found that dried ginger actually shows greater antioxidant activity due to its higher content of polyphenols (antioxidant compounds). As the water content is removed from ginger in the drying process, the concentration of polyphenols, and thus its antioxidant activity, increases.
• Dried ginger root has shown greater efficacy against Pseudomonas aeruginosa, a bacteria that can lead to pneumonia and infections in the blood.
• Two groups of polyphenols known as gingerols and shogaols which are more in dried ginger, are responsible for ginger’s pungent taste, also show great antioxidant and anti-nausea activity.

INDUSTRIES USING DEHYDRATED GINGER :
Dehydrated Ginger is used domestically and in the food and pharmaceutical industries. Dehydrated whole ginger is used for flavouring in many foods like salad dressings, meat sausages, gravies, pickles, curry dishes and so on.

Cardamom is well known as a spice used in Indian cooking, and is one of the primary constituents of garam masala. Cardamom is also medicinal, and helps relieve digestive problems, making it more than merely an aromatic addition to the stomach-challenging cuisine it accompanies. Cardamom is considered one of the most valuable spices in the world due to its rich aroma and therapeutic properties.

Processing Method :
The essential oil of Cardamom is extracted by steam distillation from the seeds of the fruit gathered just before they are ripe. The yield is 1-5 %. On steam distillation, the spices yield their volatile constituents.

Organoleptic Properties :

• Appearance : Liquid Liquid
• Colour : Clear to Slightly Yellow Liquid
• Taste & Aroma : Characteristic of Cardamom

Applications :

• Food Industry : Foods coloured and spiced with chilli oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed, it is used to deepen the colour of egg yolks. Many chilli sauces use chilli oleoresin in their hot sauces.
• Pharmaceuticals : Chilli oleoresin compounds are used extensively in pharmaceuticals industry. Capsaicinoids are quite effective as analgesia, anticancer, anti-inflammation, antioxidant and anti-obesity. Capsaicinoids may have potential application in pain relief, cancer prevention and weight loss. In addition, capsaicinoids also display the benefits on cardiovascular and gastrointestinal system.

Finished product obtained on drying chopped onion, without any bleaching or precooking, the slices being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots

Processing Method : Mature, fresh onions are washed and cut finely into tiny pieces, dehydrated by passing Hot Air Closed Continuous System and grind to powder.

Organoleptic Properties :

• Colour : Onion Powder : Slightly Off White
• Taste: Typical of Fresh White/red Onions
• Aroma: Typical of Fresh White/red Onions

Usage :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc. Dehydrated onions have the perfect balance of sweet and tart flavour that only comes out of the fresh onions. With their concentrated flavour, dehydrated onions, add a great zing to various culinary delicacies that call for onions. Dehydrated onions can be stored and preserved without refrigeration for a long time. These light and crisp bulbs give strong onion hits by adding an intense and pungent natural aroma come in handy in treating health problems too. So, it is the most versatile staple in every kitchen.

Finished product obtained on drying the cloves of garlic sized to 8-14 mm, cultivars (Allium sativum L.) without any bleaching or precooking, the cloves being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots.

Processing Method : Mature, fresh garlics are washed and dehydrated by passing Hot Air Closed Continuous System.

Organoleptic Properties :

• Colour : Slightly Yellow to Off White,
• Taste : Typical of Fresh Garlics
• Aroma : Typical of Fresh Garlics

Application :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc.

WHY YOU SHOULD TRY DEHYDRATED GARLIC ?

• Dehydrated garlic lasts longer than fresh garlic cloves that with time begin to sprout.
• With its antibacterial effects, Dehydrated garlic too helps reduce stomach infection though in a much more reduced form.
• Dehydrated garlic is convenient to use and doesn’t require peeling and chopping. Using less of dehydrated garlic, you get the nutrients that equal 6 raw cloves. So, you save on the quantity used.
• Dehydrated Garlic enhances the flavour and taste of any cooked meal that requires just slight browning and light toasting with oil/ butter or dry on its own that require only a few seconds.

A lot of care is taken to ensure that the originality of garlic that is its natural colour, aroma and taste are preserved during the dehydration process. So, nothing is lost. So, Dehydrated Garlic is perfect for consumption by the health conscious too. If you too are one of them, you can go for it!

INDUSTRIES USING DEHYDRATED GARLICS :
Instant Food/ Fast Food/ Pickle/ Sauce manufacturers, Bakeries and Confectionaries, Hotels/ Restaurants, Homes etc.

Finished product obtained on drying chopped onion to the size of 1 to 3 mm, without any bleaching or precooking, the slices being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots

Processing Method : Mature, fresh onions are washed and cut finely into tiny pieces to the size of 1 to 3 mm, dehydrated by passing Hot Air Closed Continuous System.

Organoleptic Properties :

• Colour : Onion Powder : Slightly Off White


• Taste : Typical of Fresh White/red Onions


• Aroma : Typical of Fresh White/red Onions

Usage :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc. Dehydrated onions have the perfect balance of sweet and tart flavour that only comes out of the fresh onions. With their concentrated flavour, dehydrated onions, add a great zing to various culinary delicacies that call for onions. Dehydrated onions can be stored and preserved without refrigeration for a long time. These light and crisp bulbs give strong onion hits by adding an intense and pungent natural aroma come in handy in treating health problems too. So, it is the most versatile staple in every kitchen.

Finished product obtained on drying chopped onion, without any bleaching or precooking, the slices being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots

Processing Method : Mature, fresh onions are washed and chopped to the size of 3-5 mm, dehydrated by passing Hot Air Closed Continuous System.

Organoleptic Properties :

• Colour : Onion Powder : Slightly Off White
• Taste: Typical of Fresh White/red Onions
• Aroma: Typical of Fresh White/red Onions

Usage :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc. Dehydrated onions have the perfect balance of sweet and tart flavour that only comes out of the fresh onions. With their concentrated flavour, dehydrated onions, add a great zing to various culinary delicacies that call for onions. Dehydrated onions can be stored and preserved without refrigeration for a long time. These light and crisp bulbs give strong onion hits by adding an intense and pungent natural aroma come in handy in treating health problems too. So, it is the most versatile staple in every kitchen.

Finished product obtained on drying the cloves of garlic sized to 8-14 mm, cultivars (Allium sativum L.) without any bleaching or precooking, the cloves being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots.

Processing Method : Mature, fresh garlics are washed and dehydrated by passing Hot Air Closed Continuous System.

Organoleptic Properties :

• Colour : Slightly Yellow to Off White,
• Taste : Typical of Fresh Garlics
• Aroma : Typical of Fresh Garlics

Application :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc.

WHY YOU SHOULD TRY DEHYDRATED GARLIC ?

• Dehydrated garlic lasts longer than fresh garlic cloves that with time begin to sprout.
• With its antibacterial effects, Dehydrated garlic too helps reduce stomach infection though in a much more reduced form.
• Dehydrated garlic is convenient to use and doesn’t require peeling and chopping. Using less of dehydrated garlic, you get the nutrients that equal 6 raw cloves. So, you save on the quantity used.
• Dehydrated Garlic enhances the flavour and taste of any cooked meal that requires just slight browning and light toasting with oil/ butter or dry on its own that require only a few seconds.

A lot of care is taken to ensure that the originality of garlic that is its natural colour, aroma and taste are preserved during the dehydration process. So, nothing is lost. So, Dehydrated Garlic is perfect for consumption by the health conscious too. If you too are one of them, you can go for it!

INDUSTRIES USING DEHYDRATED GARLICS :
Instant Food/ Fast Food/ Pickle/ Sauce manufacturers, Bakeries and Confectionaries, Hotels/ Restaurants, Homes etc.