We offer a qualitative range of pomegranates, that cater to the demands of our global clients. Pomegranates are a favorite for many, owing to their sweet and tart taste that adds a rich flavor to a variety of dishes. There is a high demand for pomegranates as they are rich source of antioxidants, vitamin B and C and are naturally cholesterolfat-free. Further, our range is highly nutritious and comply with international quality standards.

a single leaf falls to the ground. As it lies still, waiting to sink into the soil and to be a part of new trees, a man picks it up. He wipes off the dirt, gives the leaf an approving smile and gently puts it next to the dozens of others.

The banana plants grow in an interesting way as they never spring from seeds. The young plants that sprout from the old tuber circulate them. In the start, this sprout gets its food from the parent plant, but within a very small time span they begin to form their own leaves and roots. The parent plant is over when the fruit has all been cut.

BASMATI RICE: Bas in Hindi language means "aroma" & 'Mati' mean "full of" hence the word Basmati i.e. full of aroma. This rice is different from other rice mainly due to the aroma & elongation post cooking. No other rice has this combined characteristic.

PARBOILED RICE: Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming & drying. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) & change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA & France.

Cardamom plants grow wild in parts of the monsoon forests of the Western Ghats in southern India. This area has become known as the Cardamom Hills, and until just 200 years ago wild plants from these hills provided most of the world's supply of cardamom.

SONA MASURI RICE: Sona Masuri (also, Sona Masoori, Samba Masuri, Jeela karra masuri) is medium-grain rice grown largely in the Indian states of Andhra Pradesh & Karnataka. Sona Masuri It is lightweight & aromatic. This premium variety of rice is mainly exported to USA, Canada, Europe, Australia, Singapore, Malaysia, & Middle East countries such as Saudi Arabia, UAE, & Qatar.

The cashew, botanically-known as Anacardium occidentale, is the seed of a tropical evergreen plant related to the mango, pistachio, and poison ivy. Originating in Brazil, the cashew plant made its way to India in the sixteenth century via Portuguese sailors.

Cardamom plants grow wild in parts of the monsoon forests of the Western Ghats in southern India. This area has become known as the Cardamom Hills, and until just 200 years ago wild plants from these hills provided most of the world's supply of cardamom.

PARBOILED RICE: Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming & drying. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) & change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA & France.

PONNI RICE: Ponni Rice is a variety of rice developed by TAMILNADU Agricultural University in 1986. It is widely cultivated in India & is a hybrid variety of Taichung65 & Myang Ebos 60802 Since River Kaviri is also called 'Ponni' in Tamil literature there is a notion that the rice could have been named after the river. Ponni rice is the main ingredient of Idli, a breakfast dish.

BASMATI RICE: Bas in Hindi language means "aroma" & 'Mati' mean "full of" hence the word Basmati i.e. full of aroma. This rice is different from other rice mainly due to the aroma & elongation post cooking. No other rice has this combined characteristic.