+ 25 TONS. + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
+ 25 TONS. + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
+ 25 TONS. + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
+ 25 TONS. + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
+ 25 TONS. + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
+ 25 TONS. + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
+ 25 TONS. + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
+ ONE CONTAINER - 27000 LT + 1 LT PET - 21 PALLETS + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
+ 1 OR 5 LT BOTTLES TOTAL 27000 LT. + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
+ 1 OR 5 LT PET BOTTLE. + 27000 PCS CONTAINER TOTAL 27000 LT. + MINIMUM ORDER IS 1 CONTAINER TOTAL 27000 LT. + 20 FT CONTAINER. + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
+ 500 GR PACKS. + 50 PCS/BOX TOTAL 1000 KG. + Price and shipping procedure (FOB, CIF, CFR, etc.) are open to negotiation.
Basmati rice is a non-glutinous rice, very long, slender grained aromatic rice that has been cultivated at the foot of the Himalayan mountain ranges in India and Pakistan for centuries. This rice has a high amylose content and a firm almost dry texture when properly cooked. In India Basmati rice is characterized by extra long, superfine,slender grains having a length to breadth ratio of more than 3:5, sweet taste, soft texture, delicate curvature and an extra elongation with least breadth-wise swelling on cooking. To obtain the correct aroma and flavor of Basmati rice, proper ageing is required to reduce its moisture content.
Powdered Spices
Clove is largely used as ground or dried whole buds to provide flavor curry mixtures, flavoring foods, both sweet and savory, in pickling and the production of sauces and ketchup, as well as the pharmaceutical dentistry, and perfume industry. Quality :-Superior (Dried in food Grade dry Machine) Variety :-Hand Picked & Sorted at Microscopic Level Harvest:- Fresh Color:-Reddish Brown Origin:- India Moisture:-<10% Stems:-1% Baby Cloves:-1% Headless Cloves:-1% Max Odd Matters:-0% Metallic Content:-Nil Packaging:-50kg Jute Bags / 25kg Carton Boxes Smell:-Spicy Strong Odor & Special Clove Odor / Without Any Damped Smell
Cumin has distinctive flavor and aroma because of essential oil content, Primary aroma compound cumin aldehyde. Cumin can use whole seed or powder form of cumin. Cumin has much use of health benefits like it can use in improving digestion food. Cumin seed is added to enhance flavor and aroma of food. Cumin also add into some chesses like Leyden Cheese and some traditional bread. Cumin can be ingredient In chili powder. Origin:-INDIA Purity:-99.5% min Process:-SORTEX Volatile oil content Admixture:- 2.5% - 4.5%, 0.5% max Moisture:-7%
Cardamom is one of the world's very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Cardamom is an expensive spice. Cardamom an intensively aromatic and resinous fragrance is also referred to as Queen of Spices. India has both small and large cardamom under its production. Small cardamom is of high demand throughout the year. Green cardamom is one of the more expensive spices by weight, but little is needed to impart flavor. It is best stored in the pod as exposed or ground seeds quickly lose their flavor. Grinding the pods and seeds together lowers both the quality and the price. Product Specifications Commodity :-Indian Green Cardamom Variety :-6mm, 7mm, 8mm Origin:- Tamil Nadu & Kerala, India Quality Specifications Colour:-Deep green, fast green Size:-6, 7, 8 mm or higher Foreign Matters:-2% basis Immature Cardamom:-5% by count
Bay leaves were used for flavoring by the ancient Greeks. They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet gami) and removed before serving (they can be abrasive in the digestive tract). Thai cuisine employs bay leaf (Thai name bai kra wan) in a few Arab-influenced dishes, notably massaman curry. 100% Natural Length of Leaf :-2.5-7.5 cm Width of Leaf:-1.6-2.5 cm Moisture:-13% Max Volatile Oil:-1.5% Max Ash:-4% Max Acid Insoluble Ash:-0.8% Max Color:-Greenish, Yellowish Green Shape:-Elliptical Load ability:- 7 MT per 20 FT Container
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are important herbs in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white mustard (B. hirta/Sinapis alba). Mustard seeds have been highly prized culinary oil-seeds being in use since earlier times. The seeds are fruit pods obtained from mustard plant, in the Brassica family. Some of close members of mustards in this family include cabbage, broccoli, brussels- sprouts, etc. Moisture:- 12% (Max) Purity:- 99%(Min) Foreign Matter :- 1% (Max) Origin:- Indian Packing:- In strong pp bags 30/50 kg packing net/gross 1fcl/20ft :- 20 MT/1fcl I.T.C. H.S. Code:- 120500 Color:-Black, Brown, yellow Used:-Human Consumption / Oil purpose
It is a popular ingredient in most Indian dishes and curries. Red chilies are also used extensively for making sauces which are used to add spice to other dishes. They are an excellent source of vitamin C but excess use of red chilies may cause indigestion and heartburn. Pods without stalk:-8% Moisture:-12% Foreign Material:-2% Loose Seeds:-2% Discolored Pods:-3% Colour :-40 â?? 50 Heat Pungency:-18000 â?? 22000 Physical Appearance:-Small Size / More Seeds / light Red Skin:-Thin
Black Pepper is one of the Popular Spices and known as King of Spices. In India black pepper is mainly grown in Kerala and Tamilnadu, Karnataka, Konkan, Pondicherry & Andaman, and Nicobar islands. The Botanical name of black pepper is Piper nigrum and belongs of the family of Piperaceae. The peppercorn is actually the fruit of the plant, and depending on when it is harvested, processed, and dried, it can produce black, green, or white peppercorns. Color:-Black Variety :-500gl, 550gl, 600gl, 650gl Size:-8mm to 10mm bold Moisture:-0.5% to 3% Max Sortex Clean:- 99% Broken:-0% Max
