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Nuragro FZE
Sharjah, United Arab Emirates
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Other Products / Services #5140859

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 TYPE4. Guntur Sannam-S4 TYPE5. Hindpur-S76. Jwala7. Kanthari8. Kashmir Chili9. Madhya Pradesh G.T.Sannam
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Basmati Rice 1121

  • Color White
  • Average Length 8.3MM
  • Max. Moisture % Max. 13%
  • Sortex (%) 100%
  • Rice Broken (%) Max. 2%
  • Rice Broken (%) Max. 1%
  • Shelf Life 24 Month from Date of Packing
Known to be the worlds 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 1121The 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 are1121 Basmati Rice - Steam1121 Basmati Rice - Parboiled(Sella) Creamy1121 Basmati Rice - Parboiled(Sella) Golden
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  • 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, theyre 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 origin1. Ajwa2. Anbara3. Safawi4. Barhi5. Saghai6. Khudri7. Sukkari8. Zahidi9. Mejdool10. Kholas
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Sesame Seeds

  • Packaging Type 50Kgs PP Bags
  • Purity Min. 99%
  • Admixture Max. 1%
  • Oil Content Min. 48%
  • Other Color Seeds Max. 1.5%
  • F.F.A Max. 2%
  • Moisture Max. 6%
Ethiopian Sesame SeedsEthiopia 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 TypeThis 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 TypeWhitish 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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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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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 PowderChili 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
  • Physical State Seeds
  • Taste Cool, sweet, typical nutmeat flavor
  • Odor Free from foreign odors
  • Seed Count 650/oz.
  • Purity 99.98%-99.99% Typical
  • 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 RiceSticky 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. Its 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
  • Certification By SGS
  • Cultivation Type Common
  • Color White
  • Admixture (%) 11.5 %
  • Crop Year 2017
  • Model Number ER25%B
  • Port Yangon
  • Supply Ability 25000 Metric Ton/Metric Tons per Month
  • Packaging Details 25Kg PP Bags
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Olive Oil

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

  • Ingredients / Content 100% Pure Ginger
  • Type of Food AD
  • Color White with Light Yellow
  • 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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