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Leading Manufacturer, Supplier & Retailer of Pistachios, Red Speckled Beans, Black Matpe, Urad Dal and Dry Red chilies.

Pistachios

Pistachios include many local name and each name represent a region shape or quality type. However in term of shapes there are in four main groups. All types can be founded in market in raw or roasted with several production offers such as mechanically, opened or closed pistachio, roasted and salted, roasted and salted with added lime. Long Pistachios The most famous local brands of long pistachio are as the following: Akbari: This type is the highest economic value. Its fruits are large and almond shaped. It can be harvested in late September. This is a newer variety with good yield and with long, large nuts. Momtaz: The fruit of this nut is almond shaped. It is very delicious compared to other types of pistachios. It can be harvested in late September. Badami: This nut is generally small. It mainly grows in gardens of Zarand, Kerman. It can be harvested in early summer. Ahmad Aghaei: This nut is rather large and its fruit is almond shaped. It can be harvested in late September. The newest commercial variety, very popular with the farmers, because of high yield and its shorter time to reach production. It is very popular in some markets like India and Greece. Production of this variety is increasing. It also has the whitest shell hue among the four. Jumbo Pistachios Kaleh Qouchi: This nut is famous for being large. It is sensitive to shortage of water and its leaves are complex. This type of nut is vulnerable to cold weather in spring. It can be harvested in mid September. Round Pistachios Fandoghi: This cultivar is the most widely available pistachio variety. Fandoghi is of round type and has the lowest shape index among the four cultivars. The reason is its limited yield, the new orchards are seldom planted with this variety. Kernel Pistachio and green skinned pistachios This type of pistachio has totally green color which is used in food industrial. Commonly use to color and flavor the ice cream, chocolate or cake.

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Red Speckled Beans

  • Packaging Type 50 Kg PP Bags
  • Foreign Matter Max. 1%
  • Weevilled Max. 1.0%
  • Broken Max. 1.0%
  • Damage Max. 1.96%
  • Foriegn beans Max. 0.5%

The Red Speckled beans commonly known as the sugar bean is a legume. It is grown for its seed, which is eaten as a vegetable. It has high soluble fiber content. Soluble fiber absorbs water in the stomach forming a gel that slows down the absorption of the bean’s carbohydrates. They can therefore help balance blood sugar levels while providing steady, slow-burning energy, which makes them a good choice for people with diabetes suffering with insulin resistance. Apart from providing slow-burning complex carbohydrates, sugar beans can increase energy levels by helping to restore more iron, an integral component of hemoglobin which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. The dried bean can be purchased to re-hydrate or the canned variety which are ready to use. A well-known replacement for meat and is used an a variety of vegetarian dishes.

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Black Matpe

  • Packaging Type 25Kg/50kg PP Bags
  • Damaged Grain Max. 2.0%
  • Foreign Material Max. 1%
  • Brown Seeds Max. 2.50%
  • Sister Seeds Max. 6.0%
  • Weevilled Seeds Max. 0.5%

Vigna mungo, black gram, urad bean, mungo bean or black matpe bean (Sanskrit: माष, māṣa) is a bean grown in the Indian subcontinent. At one time it was considered to belong to the same species as the mung bean. The product sold as black lentil is usually the whole urad bean, whereas the split bean (the interior being white) is called white lentil. It should not to be confused with the much smaller true black lentil (Lens culinaris). Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. It is very widely used in the Punjabi Cuisine and is often referred to as "maa di daal" in the native language by Punjabis. The Coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. The Guntur District ranks first in Andhra Pradesh for the production of black gram. Black gram has also been introduced to other tropical areas such as the Caribbean, Fiji, Mauritius, and Africa mainly by Indian immigrants.

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Urad Dal

  • Packaging Type 25kg or 50kg PP Bags
  • Colour Speckled, greeny-blue in colour.
  • Flavour Earthy, peppery taste, free from any objectionable flavours.
  • Odour Should be free from any objectionable odours and taints.
  • Texture Should be firm, free flowing Green Lentils and not joined together.
  • Contrasting Colours Max. 0.5%
  • Stained Max. 4.0%
  • Heated Max. 0.5%
  • Peeled, Split & Broken Max. 3.5%
  • Other Damage Max. 2.0%
  • Total Damage Max. 3.5%
  • Ergot Max. 0.05%
  • Insect Parts Max. 0.02%
  • Stones Max. 0.10%
  • Other Foreign Material Max. 0.2%
  • Total Foreign Material Max. 0.5%

Urad Dal lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins and are often used in curries. Split urad dal retain the skins and also have a strong flavor. Skinned and split urad dal are creamy white and somewhat bland.

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Dry Red chilies

  • Length 12-17 cm up
  • Moisture Max. 12%
  • Foreign Matter Max. 2%
  • Broken Chili Max. 5%
  • Type With & Without Stem
  • Hot Value Dry Wash or Water Washed by Machine
  • Yellow Spot Max. 2%
  • Total Ash Max. 8%

Chili is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits. Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’. Different Varieties of Chili 1. Birds Eye Chili(Dhani) 2. Byadagi(kaddi) 3. Ellachipur Sannam-S4 TYPE 4. Guntur Sannam-S4 TYPE 5. Hindpur-S7 6. Jwala 7. Kanthari 8. Kashmir Chili 9. Madhya Pradesh G.T.Sannam

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Turmeric Finger

  • Curcumin 5.0%
  • Moisture 10%

In India, 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. Our Company is regarded as the most sought after exporter of wide range of Turmeric finger. These are renowned for their antiseptic attributes and are thus widely used for quick healing of wounds. Further, turmeric is mainly used to add color, fragrance and taste to dishes and gives an attractive appeal to the food preparation. Therefore, these are very popular among our international client base. The Color curcumin extracted from turmeric is used as a colourant. Turmeric is also used as a dye in textile industry. Few popular grades of Indian Turmeric Finger are Aleppo Finger (Kerala) Erode Finger from Tamil Nadu Rajapuri Turmeric from Sangli (Maharashtra) Nizamabad Turmeric from Andhra Pradesh Cuddapah Turmeric from Andhra Pradesh Types of Indian Turmeric Finger Turmeric Finger Bold Turmeric Finger Curcuma Turmeric Finger Sannam Turmeric Finger Bulp

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Basmati Rice 1121

  • Color White
  • Grain Length 8.3MM
  • Max. Moisture (%) Max. 13%
  • Sortex (%) 100%
  • Broken Ratio (%) Max. 2%
  • Broken Ratio (%) Max. 1%
  • Shelf Life 24 Month from Date of Packing

Known to be the world’s most precious rice strain. It is one of the most treasured grains, and is grown only once a year in the Indo-Gangetic Plain beneath the Himalayan sub ranges. The fertile alluvial soil, fresh and cold air and the sweet water from the ranges contribute primarily to the unique characteristics associated with the grain. It is a remarkably long variety of rice and has a distinct aroma and discrete nutty taste. When cooked, the Basmati is longer, lighter and fluffier than standard white rice, and does not stick together. Like Champaign of Champaign, Basmati also is geographically indexed to the northern region on the Indian Sub-continent, which includes Basmati growing areas in the states of Uttrakhand, Punjab, Haryana, Uttar Pradesh, adjoining areas of Jammu, Kashmir, Himachal Pradesh and Delhi. Basmati Rice 1121 The 1121 Sella Rice offered by us is widely acknowledged for its unique aroma and amazing taste. We provide high quality 1121 Sella Rice which is carefully nurtured and cultivated to retain its nutritional value. The 1121 Sella Rice available with us is rich in nutrition and has soft texture. Therefore it is perfect to be used in various types of cuisines for extravagant treats. The length of the uncooked 1121 Basmati Rice recorded in the Limca Book of World Records (2008) is between 8.30 to 8.40mm. The Pusa 1121 Basmati Rice is also the first choice of the national as well as international clients due to the very extra long grain, aromatic fragrance and non-sticky after cooking. Basmati rice 1121 is known for High quality, Easy cooking, High nutritional value, Soft texture, Usage in various cuisines Basmati rice 1121 is Ideal for Mughlai Cuisine, Indian Cuisine, Chinese Cuisine, Continental Cuisine Available Qualities are 1121 Basmati Rice - Steam 1121 Basmati Rice - Parboiled(Sella) Creamy 1121 Basmati Rice - Parboiled(Sella) Golden

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Soya Beans

  • Packaging Type 50Kg PP Bags
  • Purity Min. 97.5%
  • Foreign Matters Max. 1%
  • Damaged Max. 1.5%
  • Oil Content Min. 18%
  • Protein Min. 35%
  • Moisture Max. 9%
  • Aflatoxin max. 50PPB

Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization, produces significantly more protein per acre than most other uses of land Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land.

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Green Moong

  • Packaging Type In 50Kgs PP Bags
  • Foreign Matters Max. 1%
  • Weevilled Seeds Max. 2%
  • Damaged Otherwise Max. 4%
  • Foreign Beans Max. 1%
  • Sister Beans Max. 2%

Moong or Green gram is a small ¼-inch, round, olive-green bean that is mustard or off-white coloured inside. 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. Since the husk is not removed completely, the green colour is retained. The splitting is done in a mill. Green Moong dal a traditional ingredient in Indian cooking, often used in curries. Like other legumes, split green gram is low in fat and high in protein and fibre, but it has the added advantage of cooking quickly. Due to its mild, earthy flavour, green Moong dal is best cooked with assertive flavourings. Grading at the terminal market Grading of Green Moong bean is mostly applied at the terminal market rather than at the rural market. The major criteria of quality or grade factor are; - moisture content, size, quality, appearance and colour of the seeds, damaged and fungal seeds, In general, there are 5 grade classifications for numgbean as follows Grade 1 characteristics: good green shining colour, 14% moisture content, the size of seeds are unequal (small and large seeds mixed together) Grade 2 characteristics: good green shining colour, 14% moisture content, the size of seeds are unequal (small and large seeds mixed together) Grade 3 Characteristics: fair green shining colour, 14% moisture content, the size of seeds are unequal (small and unequal, mixed with damaged seeds.) Grade 4 characteristics: poor green shining colour and misshapen, more than 14% moisture content, the size of seeds are unequal, mixed with damaged seeds Grade 5 characteristics: worst green shining colour and misshapen, more than 14% moisture content, the size of seeds are unequal, mixed with damaged seeds

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Chick Peas

  • Packaging Type 25kg or 50 KG PP Bags
  • Moisture (V/W) Max. 12%
  • Broken /Split / Insect Infested Max 2.0-2.5%
  • Aborted / Green / Brown Seeds Max. 1.0-6.5%
  • Stained Seeds Max. 0.5-6.5%
  • Smooth Seeds Max. 0.5 - 6.5%
  • Extra. Foreign matter (by weight) Max. 0.2%

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7, 500-year-old remains have been found in the Middle East. Types Of Chick Peas Kabuli : Kabuli Chick peas sizes are 7, 8, 9 and 10mm and hence a very low glycemic index which may make them suitable for people with blood sugar problems. Kabuli Chick peas, which has lighter colored, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent. Kabuli (meaning 'from Kabul' in Hindi, since they were thought to have come from Afghanistan when first seen in India) or safed chana is the kind widely grown throughout the Mediterranean.The Kabuli variety has a thin, white seed coat and it is relatively bigger in size than other variety. It is grown in temperate and sub-tropical regions. Kabuli have large, rounder seeds, weighing about 400mg. They are white to cream colored and are almost exclusively used whole. They are preferred through the Mediterranean region. Kabuli Chick peas is used mainly in salad bars, soups, snack food, vegetable mixes, or ground into hummus. It is widely used in Spain, Algeria, Pakistan, UAE, Saudi Arabia, Jordan, United Kingdom and Italy, Middle Eastern and Mediterranean cuisines. Desi Chick peas: The Desi type is smaller in size, has a thick, dark colored seed coat and is either de-hulled and split or de-hulled and ground into flour. It can also be roasted and puffed after splitting. Desi Chick peas has high fiber content compared to the Kabuli variety, which has small, darker seeds and a rough coat, cultivated mostly in the Australia, Indian subcontinent, Iran, Mexico & Ethiopia.

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Coriander Seeds

  • Packaging Type New Multi wall paper bag, P.P. Bags, Jute Bags
  • Kinds (whole or splits) - Indori (washed/unwashed) - Kanpuri (washed/unwashed) - Badami (washed/unwashed)
  • Purity 98%
  • Extraneous Matter Max. 2.0%
  • Split Seeds Max. 5.0%
  • Damaged seeds other than insect damage Max. 2.0%
  • Moisture Max. 8.0%
  • Live infestation Nil

Coriander (Scientifically known as Coriandrum sativum) is an indespensible spice in Indian and other Cuisines. It is believed to be a native of southern Europe . Although it is now widely cultivated all over the world for its green leaves, seed production is largely concentrated in India. Coriander is commonly known as “Dhaniya” in India. In India Rajasthan is major producer of coriander. Coriander seeds like cumin are used as a whole spice and in a powdered form. In a powder form it is an indispensable spice in the spice box of Indians. The aromatic fragrance of the roasted coriander powder enhances the taste of any dish. All the parts of the coriander plants are edible, however the fruits, which are called the seeds, the seeds, have lemony citrus flavor when they are crushed. It is marked for its warm, nutty and spicy flavor and the saffron color that enhances the look of the dish. The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent. They can be likewise used in stews and soups. They blend well. Coriander is an ingredient of Indian garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods. We pack the coriander seeds in air tight containers so that they do not lose the aroma as well as the natural taste. Our specially cultivated coriander seeds are fresh and have a remarkable citrus like taste.

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Dates

  • Packaging Type 2x10Kg / Cartons
  • Moisture Content Approx. 22-25%
  • Invert Sugar Content Approx. 70%
  • Cleanliness Standard Clean of dust and dirt while maintaining a naturally clean look. No bird pecks, rodent bites or like
  • Preservatives None
  • Hydrated Fruit Consists of increasing the fruit moisture content through a steaming process to meet moisture conten

Dates are available year round, but because they are harvested in fall and early winter, they’re freshest then. There are three main categories of dates: soft, semisoft, and dry. Dry dates, or bread dates, are not dates that have been deliberately dehydrated, as is the case with other kinds of dried fruits. Instead, they simply contain relatively little moisture when ripe. Various Types of Dates from different origin 1. Ajwa 2. Anbara 3. Safawi 4. Barhi 5. Saghai 6. Khudri 7. Sukkari 8. Zahidi 9. Mejdool 10. Kholas

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Almonds

  • VARIETY Nonpareil, Carmel, Butte, Padre, Mission, Monterey, Sonora, Fritz, Peerless, Price
  • SIZE 18/20, 20/22, 23/25, 25/27, 27/30, 30/32, 32/34, 34/36, 36/40, or customer-specified range
  • Grade Fancy, Extra No. 1, No. 1 (Supreme), Select Sheller Run, Standard Shell Run, No. 1 Whole and Broken,
  • IN-SHELL Market specific, depending on how in-shell will be ultimately sold to consumers

The almond is truly one of nature's finest foods. Recent scientific studies have concluded that almonds provide many healthy benefits. Scientific research shows that the consumption of almonds, as part of a low saturated fat diet, may help reduce the risk of cardiovascular disease by dramatically lowering blood cholesterol levels in the body. Furthermore, almonds are a nutrient packed nut that are excellent sources of the daily vitamins, minerals, and nutrients your body needs. California is the only place in North America where almonds are grown commercially. There are 49 varieties of almonds grown in the United States. Four varieties make up 85% of all almonds grown in California. The four main varieties are Nonpareil, Carmel, California types, and Mission types. Almonds are sorted into 4 grades. These grades measure the quality of the almond in terms of chips and scratches, amount of foreign material, and splits and broken almonds. The four grades of almonds are Extra No. 1, No. 1 Supreme, U.S. Select Sheller Run, and U.S. Standard Sheller Run. Almonds are also manufactured into 6 types of Almonds. These processed almonds are produced in two ways, blanched and natural. Blanched almonds are manufactured almonds with the skins removed. Almonds are sorted based on the number of almond kernels per ounce.

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Red Lentils

  • Physical Characteristic The Lentils shall be hard and well filled
  • Purity 99% min. by weight
  • Moisture 14% max
  • Defective Seeds Container: 3% max by weight
  • Varietal Restriction 1% max by weight
  • Poor color 1% max by weight
  • Foreign Material 1% max by weight
  • Unmillable Material 0.1% max by weight
  • Field insects One (1) max

Lentils are a high-protein pulse that is dried and then soaked and cooked before eating. Lentils vary in size, and are sold in many forms, with or without the skins, whole or split. Canada is now the world's largest exporter of lentils to the global marketplace, selling to over 100 countries each year. The most commonly grown lentils are the large green "Laird" and the red lentil. Types of Red Lentils Whole Red Lentils : Whole Red Lentils are 12 cm wide with a mild, earthy flavor and soft texture. These lentils are crimson, which is a deep orange-red color. Whole Red Lentils have traditionally been used as a meat substitute. Decorticated Whole Red Lentils (Also known as: Footballs) : The Red Footballs are also made from the Whole Red Lentil. The skin is removed from the lentil, leaving the inside portion of the seed whole (not split). The result is a beautiful intact, reddish-orange polished product. Split Red Lentils (Also known as: Lentille, Masoor, Mercimek) : Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed is then split into two halves. A product of Canada, and among the best in the world known for quality.

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Sesame Seeds

  • Packaging Type 50Kgs PP Bags
  • Purity Min. 99%
  • Moisture Max. 6%
  • Admixture Max. 1%
  • Oil Content Min. 48%
  • Other Color Seeds Max. 1.5%
  • F.F.A Max. 2%

Ethiopian Sesame Seeds Ethiopia is one of the leading sesame seed producer and exporter countries in the world. China, India and Ethiopia are the top three sesame seeds producing country in the world. While China and India are the top consumer for sesame seed, Ethiopia exports almost all of its products to the rest of the world. Ethiopian Whitish Humeral Sesame Seed is the world leading brand for its high quality. It is produced in the fertile low land of North Western part of Country. The other major brand next to humeral sesame seed is whitish Wollega Sesame Seeds. It is produced in the South Western part of the Country. We offer the Humera type of sesame, which is known to be a premium variety. Native to the Humera district in northwest Ethiopia, it is prized for its white color, large size and special sweet, nutty taste Whitish Humera Type This has a good demand in the world market & known for its top quality. Also used as a reference for grading in the international market. It has similar smaller proper size and whiter in color, whitish sesame seeds, very good natural whitish color, new crop, well machine cleaned purity min 99%, oil content min 48%, moisture max 6%, free from any kind of infestation etc Wollega Type Whitish sesame seeds wollega type, usually it is suitable for oil crashing, machine cleaned min 98.5% pure, oil content min 51%, moisture max 6%, free from any kind of infestation etc.

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Peanuts

India is one of the largest producer of peanuts in the world. Indian peanuts are available in different varieties: Bolds or Runners, Javas or Spanish and Red Natals; and have a rich nutty flavour, sweet taste, crunchy texture and a relatively longer shelf life. Peanuts in India are available throughout the year due to a two-crop cycle harvested in March and October. On an average, India produces 7- 8 million tonnes of peanuts (unshelled) every year. In fact, considering the current export figures, India has a much larger potential to supply high quality groundnuts to the international buyer. The awareness and concern for quality amongst the Indian peanut shellers and processors are growing steadily. Multiple sorting and grading are fast becoming a norm. Indian shippers have the capability to prepare and supply edible peanuts conforming to highest standards. Peanut in Shell The Peanut consists of an external hull (or shell) (21-29%) surrounding the nut (79-71%). Peanut hulls, not to be confounded with peanut skins (which are the thin paper-like seed coats enclosing the kernel), are a by-product of peanut processing. The shelling of peanuts is often the second operation (after cleaning) of peanut processing, as both the production of peanut oil and the production of peanut snacks, peanut butter and other peanut-based foods require kernels without hulls (except the production of in-shell peanuts). Peanut hulls usually consist of fragmented hulls with variable amounts of whole or broken kernels.

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macadamia

Macadamia Nuts grow on evergreen trees with dark, glossy green leaves. The trees can reach 30 to 40 feet tall (9 to 12 metres), and be nearly as wide. They can be grown from seed, but because they will take 8 to 12 years to bear nuts this way, they are most often propagated by grafting, so that they will bear nuts reliably in 2 to 8 years. The roots of the tree spread out below the surface, rather than producing a large tap root like other trees. An average grafted tree will produce up to 50 pounds of nuts (22.5 kg) a year by the time it is 10 years old. There are about 9 different species of Macadamia trees. Only two of these, "Macadamia Integrifolia" and "Macadamia Tetraphylla", produce nuts that are edible. The other 7 just produce nuts that are too small and that taste very bitter. The nut of the "Macadamia Integrifolia" has a smooth shell, and is up to 80% oil. The "Macadamia Tetraphylla" nut has a rough shell and a bit of a lower fat content (65 to 75%.) There are now over 40 different cultivars that have been bred from these two species. The nuts grow with a very hard shell surrounded by a dark green husk. Inside the marble-sized nut is white. They are usually harvested by waiting for the nuts to fall to the ground, because shaking the tree can bring down nuts that aren't ripe yet. When eaten fresh off the tree, the texture of Macadamia Nut is creamy, almost like the inside of a fresh coconut. They must be dried for storage and shipping, however. Even when dried, they still end up with a rich, buttery flavour.

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Chana Dal

  • Packaging Type 25kg or 50kg PP Bags
  • Colour Speckled, greeny-blue in colour.
  • Flavour Earthy, peppery taste, free from any objectionable flavours.
  • Odour Should be free from any objectionable odours and taints.
  • Texture Should be firm, free flowing Green Lentils and not joined together.
  • Contrasting Colours Max. 0.5%
  • Stained Max. 4.0%
  • Heated Max. 0.5%
  • Peeled, Split & Broken Max. 3.5%
  • Other Damage Max. 2.0%
  • Total Damage Max. 3.5%
  • Ergot Max. 0.05%
  • Insect Parts Max. 0.02%
  • Stones Max. 0.10%
  • Other Foreign Material Max. 0.2%
  • Total Foreign Material Max. 0.5%

Chana Dal are brown chickpeas that have been split and skinnedpolished. They have the same earthy nutty flavor profile as brown chickpeas(which are also called bengal gram, Kala chana in Hindi). Chana Dal beans look like split peas, but they are textured and not smooth on the outer side. Chana dal is often used in Northern Indian dals and used in southern Indian cooking in tempering, chutneys and sauces.

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Cumin Seeds

  • Packaging Type 50kg PP Bags
  • Type Machine cleaned / Sortexed/Extra Bold
  • Purity 99% / 98% / 99.50%
  • Total Ash Max. 9.50%
  • Acid Insoluble Ash Max. 1.75%
  • Flavour Aromatic with a penetrating flavour
  • Moisture Max. 10%
  • Volaile oil Min 2.00 ml/100 gms
  • Salmonella Absent/25 gms

Cumin (Cuminum cyminum) is a small annual plant of the parsley family, widely cultivated in the Mediterranean region of Europe and in India. Primary cultivation of cumin is in Europe, Asia, the Middle East, and North Africa with India and Iran as the largest cumin exporters. The valued portion of the plant is the dried fruit called cumin seed, which is esteemed as a condiment. Cumin was known to the Egyptians 5, 000 years ago and it was found in the pyramids. In ancient times cumin was a symbol of greed and meanness. Curiously, by the Middle Ages it was regarded as a symbol of faithfulness. Aroma and flavour The odour and flavour of cumin is derived largely from the essential oil, which contains cumaldehyde or cuminic aldehyde as the main constituent. Other ingredients of the oil are dihydrocuminaldehyde, dl-pinene, d--pinene, para-cymene, dipentene, and cuminyl alcohol. Synthetic cuminaldehyde is an adulterant to cumin oil and is very difficult to detect chemically. The dried seed of cumin has 2.5 to 5 percent essential oil on a dry weight basis and is obtained by steam distillation. Various origin of Cumin Seeds Iranian: Iranian cumin comes from the Khorasan province, and is mostly black seed cumin. While the United States historically imported its cumin supply mostly from Iran; ever since the Islamic Revolution, America has stopped importing cumin from the nation. It is also known as the caraway plant. Indian: India produces and consumes the most cumin in the world, and is similar in taste and aroma to Iranian cumin. Indian cumin has an essential oil content, between 3 and 5 percent, and is brown in color. Middle Eastern: Middle Eastern cumin, originating in Pakistan, Syria and Turkey, differs in flavor and aroma from Indian and Iranian cumin. It has an essential oil content between 3 and 5 percent. White and Black Cumin: Aside from regional differences, cumin seeds come in two varieties: white and black.

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Pigeon Peas

  • Foreign Matter Max. 1%
  • Weevilled Max. 3.0%
  • Broken Max. 2.0%
  • Damage Max. 3%
  • Foriegn beans Max. 0.5%

The pigeon peas (Cajanuscajan), alternatively known as Angola Pea, Gungo Pea, Congo-Pea, Pigeon-Pea, No Eye Pea, Red Gram, Yellow Dhal, Puerto Rico Pea, is a plant species in the legume family of the widely cultivated genus CajanusAdans. Four varieties of pigeon peas are: tree types, tall varieties, dwarf varieties and smaller bushes. Pigeon peas are one of the most important food legume crops which grow in the tropical and subtropical climates. It is a drought tolerant and warm weather crop. It was domesticated in India 3, 500 years ago. The seeds are used as grains in Africa, Asia and Latin America. It was grown for thousands of years in India. Around 2, 000 BC, pigeon pea was developed in East Africa which was then brought to the America. Today pigeon pea is grown widely throughout the world in tropical and subtropical regions. Toor Whole varieties are Lemon, Sagaing, Linkhay, Red & White, Mahlaing Shwephalar )

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Green Lentils

  • Colour Speckled, greeny-blue in colour
  • Flavour Earthy, peppery taste, free from any objectionable flavours
  • Odour Should be free from any objectionable odours and taints
  • Texture Should be firm, free flowing Green Lentils and not joined together
  • Contrasting Colours Max. 0.5%
  • Stained Max. 4.0%
  • Heated Max. 0.5%
  • Peeled, Split & Broken Max. 3.5%
  • Other Damage Max. 2.0%
  • Total Damage Max. 3.5%
  • Ergot Max. 0.05%
  • Insect Parts Max. 0.02%
  • Stones Max. 0.10%
  • Other Foreign Material Max. 0.2%
  • Total Foreign Material Max. 0.5%

Green Green Lentils can be easily identified by their large and flat shape. They take a little longer to cook, but retain their shape during cooking. Green Green Lentils have an exceptionally soft and mealy texture with warm flavour. This makes them suitable for soups, side dishes, vegetable bakes and likes.Nuragro offers the whole seed variety of green Green Lentils which are exported from Australia, Turkey and Canada. Canadian-grown Green Lentils have an average protein content of 29%. The seeds are used as human food and the whole plant as feed. In North America most Green Lentils are used in soups and stews. Cooking quality is a foremost quality criterion. All lentil varieties currently grown in Western Canada target the human consumption markets. Canada has primarily been a green lentil producer and our traditional lentil destinations into Europe and Middle East –(Egypt, United Arab Emirates, Saudi Arabia).However, with the increase in the production of red Green Lentils and the ability to further process Green Lentils (decortication and splitting), Canada has been making inroads into additional destinations in Asia (Bangladesh, India, Pakistan, Sri Lanka) Types of Green Green Lentils Laird Green Lentils (Large Green) : Large (6.0 - 7.0 mm) lentil with a green skin and yellow cotyledon. Laird Green Lentils have long been the preferred lentil type in much of Europe and Latin America. Flavor and texture varies widely depending on the country and region of origin but is richer than the smaller varieties. Richlea Green Lentils(Medium Green) : Medium (5.5 - 6.0 mm) lentil with a green skin and yellow cotyledon. It is used in soups and has a relatively neutral flavor. Eston Green Lentils (Small Green) : Small (4.5 - 5.5 mm) lentil with a green skin and yellow cotyledon. Its low starch and color content makes clear soups and is also used in salads. They have a relatively neutral flavor.

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Toor Dal

  • Packaging Type 25kg or 50kg PP Bags
  • Colour Speckled, greeny-blue in colour
  • Flavour Earthy, peppery taste, free from any objectionable flavours
  • Odour Should be free from any objectionable odours and taints
  • Texture Should be firm, free flowing Green Lentils and not joined together
  • Contrasting Colours Max. 0.5%
  • Stained Max. 4.0%
  • Heated Max. 0.5%
  • Peeled, Split & Broken Max. 3.5%
  • Other Damage Max. 2.0%
  • Total Damage Max. 3.5%
  • Ergot Max. 0.05%
  • Insect Parts Max. 0.02%
  • Stones Max. 0.10%
  • Other Foreign Material Max. 0.2%
  • Total Foreign Material Max. 0.5%

Toor dal also called pigeon peas make a well balanced human diet as they are rich in proteins, high in dietary fiber, loaded with complex carbohydrates, and the most concentrated source of foliate (Vitamin B9) of any India food.

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Red Kidney Beans

  • Foreign Matter Max. 0.2%
  • Contrasting Seed Max. 0.2%
  • Under Size Seed Max. 1.5%
  • Weevilled Seeds Max. 2.0%
  • Badly Damaged Beans Max. 1.5%
  • Split Seed Max. 2.0%
  • Broken Max. 2.5%
  • Moisture Content Max. 14%
  • Impurities Max. 6.2%
  • Purity 93.8%

Kidney Beans are reddish and brown in color. Like the name these are Kidney Shaped Pulses. Their flesh is soft and creamy. These are available in dried and canned form. These are used in mixed bean salds, stews and polished red kidney beans (Rajma) are used in simmered dishes and these beans have good tendency of absorbing flavors of seasoning and other foods together which these are cooked. Types Dark Red Kidney Beans The Dark Red Kidney Beans are medium in size and elongated. The color is dark amber and smooth without marking. The Beans are famous of their deep flavor and smooth texture. These beans are used in most kitchens and standby for chili and baked beans. Small Red kidney Beans Small Red Beans are known as Habichuelas, HabasPaquenosColorados and Red Mexican. These beans are Plump, Round Beans and have the Deep Brick Red Color. The size of the bean is ½ inch long. The flavor is mild and texture is firm. This bean is much famous in southern red bean dish and Rice.

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Mung Dal

  • Colour Speckled, greeny-blue in colour.
  • Flavour Earthy, peppery taste, free from any objectionable flavours.
  • Odour Should be free from any objectionable odours and taints.
  • Texture Should be firm, free flowing Green Lentils and not joined together.
  • Contrasting Colours Max. 0.5%
  • Stained Max. 4.0%
  • Heated Max. 0.5%
  • Peeled, Split & Broken Max. 3.5%
  • Other Damage Max. 2.0%
  • Total Damage Max. 3.5%
  • Ergot Max. 0.05%
  • Insect Parts Max. 0.02%
  • Stones Max. 0.10%
  • Other Foreign Material Max. 0.2%
  • Total Foreign Material Max. 0.5%

Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. They can be made into moong bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. In several Asian countries, de-hulled moong beans and moong bean paste are made into ice creams or frozen ice pops and are very popular dessert items. In India, moong dal is very commonly used in a variety of dishes ranging from dal and khichdi to kheer and halwa.

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Chili Powder

  • Packaging Type 25 Kg In HDPE Laminated Paper Bags or 25 Kgs In Jute Bags With Polybag Inside. Can be Customized too
  • Type Stem and Stemless
  • Grade A&B
  • Color Red
  • Drying Process Sun Dry
  • Life 2 years
  • Moisture Max. 10%
  • Ash Max. 6.50%
  • Size 60-80 Mesh
  • Pungency Mild Hot(8000-12000SHU), Medium Hot(15000-22000SHU) and Hot (Above-30000SHU)
  • Admixture Max. 2%

Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. In American English, the name is usually spelled "chili". In British English the spelling "chilli" (with two "l"s) is used consistently. Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne pepper). Chili powder is used in many different cuisines, including American cuisine, particularly in Tex-Mex, Chinese, Indian, Korean, Mexican, Portuguese, and Thai. Chili powder blends are the primary flavor ingredient in chili con carne. Types of Chili Powder Chili Powder: Dried spicy red chilies are grounded to make chili powder. It is very hot and is commonly used in Indian cuisine. Kashmiri Chili Powder: They are very mild, milder dried chilies (these chilies are deep red colored and have wrinkled skin) are used to make it. Instantly imparts a vibrant red color to any dish with a hint of heat as well. Used commonly in Indian cuisine. Paprika: Either bell peppers or chili pepper varieties or both are grounded to make this. Usually, they are very mild and impart bright red color to any dish. Sometimes, you could find mild, medium and hot paprika, so depending on your needs choose it. Cayenne: Cayenne chilies are grounded to make this spice. They are very hot and used to spice up any dish

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Sunflower Seeds

  • Packaging Type 25 Kg Bags
  • Color Off white-light gray
  • Purity 99.98%-99.99% Typical
  • Physical State Seeds
  • Taste Cool, sweet, typical nutmeat flavor
  • Odor Free from foreign odors
  • Seed Count 650/oz.
  • Moisture 4.0-8.0%
  • Ash 2.0-5.0%
  • Broken Kernels <15%
  • Kernels Covered by Shell <10 Pieces/lb
  • Salmonella Negative

The sunflower seed is the fruit of the sunflower. The sunflower (helianthus annuus) is an annual plant that possesses a large flowering head, commonly called the "flower", although in fact, it is numerous florets crowded together. The florets inside the circular head mature into seeds. To grow best, sunflowers need full sun and fertile, moist, well-drained soil. The harvest is done mechanically, using machines called combines. These machines clip the heads of the sunflowers and separate the seeds from the unwanted matter. Once collected, sunflower seeds are taken to the processing plant for cleaning, mechanical hulling if desired, and packaging. Sunflower kernels are a cost-efficient way to add taste, texture and eye appeal to a variety of bakery products and snack selections. Sunflower seeds in shell are an increasingly popular and nutritious snacking choice around the world, both raw and roasted and salted. Another well-known application is sunflower oil, used for cooking due to its lightness compared to olive oil.

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cashews Kernels

Cashew Kernels are graded into white scorched wholes, splits, butts etc. Depending on the shape, size & colour of the kernel. There are various different grades of cashew kernels, but few grades are commercially available and traded. They are: W � 180, is the ' King of Cashew ' - They are larger in size and very expensive. W � 210, are popularly known as ' Jumbo ' nuts. W - 240, it is an attractive grade which is reasonably priced. W � 320, are the most popular among cashew kernels and highest in terms of availability, worldwide. W � 450, are the smallest and cheapest white whole kernels and hence the favorite among low priced whole grades. Scorched wholes are another grade of cashew kernels, which have a slight brown colour due to longer roasting. They have all the other characteristics of white kernels and have the same nutritional qualities. Butts, splits and pieces are priced lower and are ideal for cooking, preparation of sweets and savoury snacks.

Additional Information:

Payment Terms : L/C, T/T,

Packaging Details : Two flexi packs of 25lbs each in a carton for a total of 50lbs. 700-750 such cartons make a full container load.

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Black Rice

  • Packaging Type 10kg, 20kg , 40kg , 50kg Bags and also as per the buyer requirement

Black Rice ( aka Forbidden Black Rice ) is a medium grained glutinous rice. The name Black Rice comes from it's dark color when raw, it takes on a dark purple color when cooked. Black Rice is different from purple sticky rice, it is not as sweet, although still sweeter than most rice varieties. Black rice can be used in both sweet and savory dishes. It was once known as Emperor's Rice because it was only served to Chinese Emperors and was forbidden elsewhere. Black rice is now widely available, and even noodles made from black rice are available today. High in fiber, texture, and with a nutty flavor, black rice makes a great rice pudding, and is used in other sweet dishes. Popular in Indonesia and Thailand, it is not generally used as the main starch in a meal. Black rice cooks in about 30 minutes and will turn the cooking water a deep burgundy color, exposing it's real colors. Varieties of Balck Rice Sticky Black Rice: Black glutinous rice is a natural rice with grains that are unevenly colored and that look like wild rice when dry. Its rich, nutty flavor is distinctly different from the more subtle delicateness of white glutinous rice. Black rice is not the whole-grain version of white sticky rice as some may think, and unlike wild rice, it is fairly easy to cultivate. This is reected in its reasonable price. Black sticky rice is used primarily in sweet snacks and desserts in Asia, some of my cooking students have discovered that this nutty whole grain makes wonderful salads, much like tabbouleh. Non Sticky Black Rice: Chinese black rice, also known as forbidden rice, is increasingly available in specialty stores and even supermarkets. It’s a whole-grain rice that cooks up firm, non-sticky, and tender. Its dramatic color (deep purple when cooked) makes it a particularly striking side dish or pilaf. Cook with the absorption method.

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grain rice

  • Variety Long-Grain Rice
  • Type Rice
  • Texture Hard
  • Admixture (%) 11.5 %
  • Crop Year 2017
  • Model Number ER25%B
  • Port Yangon
  • Certification By SGS
  • Cultivation Type Common
  • Supply Ability 25000 Metric Ton/Metric Tons per Month
  • Packaging Details 25Kg PP Bags
  • Color White

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Olive Oil

  • Brand Name None
  • Application Human Consumption
  • Cultivation Type Common
  • Grade Extra Virgn, Virgin, Pomace
  • Product Type Fruit Oil
  • Model Number OOS

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Dry Ginger

  • Color White with Light Yellow
  • Ingredients / Content 100% Pure Ginger
  • Type of Food AD
  • Flavor Strong & Pungent Ginger Flavour
  • Moisture Max. 10%
  • TPC 65000 CFU/G Max
  • Mold & Yeast 500 CFU/G Max
  • Coliform 100 CFU/Max
  • Foreign Material Absent
  • Additive Absent
  • E.Coli Negative
  • Salmonella Negative

Ginger is herb that grows mainly in Asia is used as a spice in cooking. It is also known for its therapeutic qualities. It is an underground stem (rhizome) that can be used fresh, powdered, dried, or in the form of oil or GINGER. Dry Ginger known as Soonth, Sunth or Sukku in India, dried ginger is, as the name suggests, nothing but fresh ginger which has undergone a drying process by first washing and soaking overnight and then drying it out in the sun. Sometimes calcium carbonate is added to bleach the dried ginger, which gives it a whitish covering. Dried ginger is mostly used in its powdered form which is easy to store having a long shelf life of more than six months. The pungency or spiciness in ginger is derived from three main compounds - Gingerol, Shogaol and Zigerone. Fresh ginger contains Gingerol as its active component, which, when cooked, loses its pungency and gets transformed to Zingerone. The most pungent form, however, is dried ginger whose active component is Shogaol.

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