Other Products / Services #3661783

Groundnuts

Groundnuts (also called peanuts and earthnuts) are grown from the plant of the pea family, and are developed in pods that ripen underground. India is the highest producer of groundnuts after China, which leads global groundnut production. Due to its wide variety of use and cross cultural consumption, it is traded in very high quantities.

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Fennel Seed

Fennel is highly aromatic and flavorful herb with culinary and medicinal uses. Fennel seed look like cumin seeds, only greener, and have an aniseed flavor and a warm, sweet aroma. They are oblong, elliptical, straight and slightly curved with prominent ridges.

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Ground Spices

Swastik International is able to supply each spice in ground form. Ground in the most hygienic conditions and adhering to international quality standards, these spices are ideal for wholesalers or retailers trading in exotic Indian spices. We offer pure and blended spices to cater to all our customers needs.

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Millet

Millet is a popular grain grown around the world as cereal crops or grains for both human food and animal fodder. Green millet, a type of pearl millet, adapts well to poor, droughty and infertile soils than other grains.

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Caster Oil

Castor oil is a triglyceride, comprised of fatty acids, 90 percent of which is ricinoleic acid. The oil has a very consistent viscosity, which makes it ideal for lubricating equipment in severely cold climates.

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Raw Cotton

Raw cotton is a soft, fluffy stable fiber that grows in a boll, or protective capsule, around the seeds of cotton plants. The ginning process of the cotton crop generally separates the seeds from the cotton fibers, which are then packed into bales and transported.

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Chickpeas

Chickpeas are a type of pulse, with one seedpod containing two or three peas. Chickpeas store really well, and are high in nutritive value. Domesticated chickpeas (also called garbanzo beans) come in two main groups called desi and kabuli.

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Chillies

Chillies are the dried fruits of the species of the Solonaceae family.The substance that gives chilli peppers their intensity when ingested or applied topically is capsaicin.

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