Ginger powder - Ginger powder is made from pure ginger root. In particular, fresh ginger is washed, selected good and undamaged roots, then dried and ground into powder. The processing process is carried out according to a closed process, ensuring quality and committing not to use toxic additives. - Color: pale yellow to light brown - Packing: In 25kgs PP bag; 14Mts per container 40 HQ ; or as buyer's request. - Payment: T/T, L/C - Delivery: 7 - 10 Days after signed Sales Contract - Origin: Vietnam
Dried ginger has a more intense flavor than fresh ginger. The exact ratio of how much ginger powder to use in place of fresh ginger depends on both your preference for how much of its strong, peppery flavor you want in your dish as well as the potency, age, and quality of the spice itself. Dry ginger powder can soothe stomach irritation, headache, and the common cold. It also revs up metabolism and has anti-inflammatory properties. In addition, ginger powder is effective for weight loss, flatulence, urinary infections, migraine, and acne. You can also mix it with baking soda for skin cleansing. MOQ: 15 MT Supplied from Vietnam or Indonesia.
Ginger root is a versatile spice and medicinal herb highly valued for its aromatic, pungent flavor and health benefits. Vietnam is renowned for producing high-quality ginger, which is used globally in both culinary and medicinal applications. Uses - Culinary Spice: Adds a warm, spicy flavor to a variety of dishes. - Beverages: Used in teas, smoothies, and juices. - Medicinal Herb: Known for its anti-inflammatory and antioxidant properties, supports digestion, and boosts the immune system. - Health Products: Used in ginger supplements, ginger powder, and ginger oil. Production Process 1. Harvesting: Select fresh ginger roots that meet size and quality standards. 2. Preparation: Clean and remove impurities. 3. Drying (if applicable): Dry using modern industrial machines to retain nutritional value. 4. Packaging: Packed according to different specifications to suit market needs. Product Characteristics - Origin: Vietnam - Freshness: Well-preserved, retains long-term freshness. - Quality: Free from impurities, no preservatives used. - Form: Available as fresh or dried
Ginger is a flowering plant that is widely used as a spice and for its medicinal properties. The rhizome, or underground stem, of the ginger plant is the part commonly used in cooking and for various health benefits. Flavor and Aroma: Ginger has a warm, spicy, and slightly sweet flavor with a pungent aroma. It adds a zesty and aromatic kick to dishes and beverages
USE: Preparation of pizza, ready to eat foods, pickles, soups, and various food pest preparations. Dry casserole mixes food service. Product Size: 80 To 100 Mesh Origin: India Colour: Brownish. Aroma: Strong Aroma Represents, Indian Origin Products. Quality: A-grade, Commercial Grade. Packing Details : 20 Kg Net weight in natural white Eco . friendly poly bag inside five ply strong carton. We are also providing packing as per customers requirement
PRODUCT INFO Thai garlic (Kratiem) produces petite bulbs with six to eight cloves that grow surrounding the central scape. The outer wrappers are tight and firm with many beige layers varying with stripes and flushing of purple and tan. The inner wrappers are a dusty rose, and these encase the creamy ivory cloves. Thai garlic has a bold, pungent flavor with an aroma equally strong. The fiery flavor increases in intensity after the initial taste and will linger on the palate. When cooked, the heat will mellow to a medium spice. SEASON Thai garlic are available year-round.
PRODUCT INFO Thai eggplants can have an elongated, cylindrical shape to a small, globular shape, averaging 2-3 centimeters in diameter. The outer skin is smooth and glossy and ranges from dark green, light green, to white. The vivid green hues begin at the fruit's stem and then fade to a creamy white in a striping pattern. The inner flesh is pale green to white and contains many small, brown, edible seeds. Thai eggplants are crunchy and mild with a slightly bitter taste. USES Thai eggplants can be consumed in both raw and cooked applications such as grilling, frying, baking, pureeing, stewing, stuffing, and pickling. This eggplant is unique because unlike other eggplant varieties that require cooking, it can be used in raw preparations, such as salads and crudite. The seeds are edible but can be difficult to chew. In cooked applications, Thai eggplants are most commonly used in curries, and when cooked they become soft and soak up the sauce with ease. They can also be sliced and added to stir-fries or battered and fried into a tempura side dish. Thai eggplant pairs well with aromatics such as garlic, ginger, and onions, herbs such as basil, oregano, cilantro and parsley, nightshade family members including tomatoes, potatoes, and peppers, as well as coconut milk, soy sauce, shellfish, and poultry. Thai eggplants will keep up to three days when stored in a cool and dry place. SEASON Thai eggplants are available year-round.
PRODUCT INFO Thai pumpkins are medium to large in size, averaging 8 to 14 pounds, and have a flattened, round to ovate shape. The rind is deeply ribbed, textured, firm, and thin, sometimes covered in a powdery coating. When young, Thai pumpkins are dark green, covered in tan speckles and mottling, and as the pumpkin matures in storage, it transitions into to a uniform tan to light brown hue. Underneath the rind, the flesh is dense, bright orange-yellow, and has a drier consistency, encasing a small central cavity filled with ivory seeds and stringy fibers. Thai pumpkins develop a smooth, creamy, and soft texture when cooked and have a rich, sweet, and subtle, spice-like flavor.Thai pumpkins are a good source of vitamins A and C, which are antioxidants that strengthen the immune system, reduce inflammation, and boost collagen production within the skin. The pumpkins also provide potassium to help balance fluid intake, manganese to activate enzymes in the body, and some fiber to stimulate the digestive tract. USES Thai pumpkins, botanically classified as Cucurbita moschata, are large, ridged fruits that grow on a vining plant belonging to the Cucurbitaceae family. The name Thai pumpkin is a general descriptor used to encompass multiple varieties of pumpkins commonly grown in Thailand. Pumpkins have become a favored secondary crop in Thailand and are planted as an additional source of income. The thick-fleshed pumpkins are valued for their resistance to disease, high yields, large size, and easy-to-grow nature. Thai pumpkins are also being cultivated in the United States through exotic farms and in home gardens as a specialty variety. The main variety of Thai pumpkin that is cultivated in both Thailand and the United States is also known as Rai Kaw Tok. SEASON Thai pumpkins are available year-round in Thailand.
PRODUCT INFO Green Thai papayas widely vary in size, ranging from 15-50 centimeters in length and 10-20 centimeters in diameter, and are oval and elongated in shape. The thin skin is smooth, slightly waxy, firm, and green. Underneath the surface, the flesh is crisp, white with pale green edging, and dense with a central seed cavity filled with white pith and many inedible seeds. When raw, Green Thai papayas are crunchy with a very mild and neutral taste similar to the flavor of jicama or cucumber. Green Thai papayas are a good source of vitamins A and C and also contain folate, magnesium, manganese, and potassium. Green Thai papayas are best suited for both raw and cooked applications such as boiling or sauteing. The fruits are most well-known for their use in som tan, which is a Thai salad that mixes Green Thai papaya with fish sauce, lime, chile, garlic, and varying vegetables. Green Thai papaya can also be added to stews, pickled for extended use, grated, fried, and mixed with small shrimp to make okoy, or cooked into sour curries such as gaeng som. In Thailand, Green papaya is also blended into soups and is heavily spiced with chiles as the fruit has minimal flavor and showcases other spices. Green Thai papaya pairs well with long beans, carrots, daikon radish, chiles, cherry tomatoes, cilantro, green onions, shallots, turmeric, and peanuts. The unripe fruits will keep for a couple of days at room temperature but will then begin to ripen. Once ripe, papayas will keep up to one week when stored in the refrigerator. USES In Thailand, papaya is believed to have anti-inflammatory properties and is used medicinally to help cleanse the digestive system. The leaves and sap are also used in traditional medicine to reduce the itchiness of insect bites and general swelling in the body. In addition to topical use, dried leaves are commonly steeped into a tea and are believed to stimulate digestion. Elongated papaya varieties are often seen in markets sold in slender pieces, stored over ice, so locals can buy the pieces daily as needed. Many Thai families also grow papaya in their home gardens to utilize the fruits, leaves, and sap year-round in medicinal and culinary applications. Season Green Thai papayas are available year-round in tropical climates.
Fresh ginger , price 380usd fob chattogram, Bangladesh .packing 30 kg mess bag
Fresh ginger
Fresh garlic, ginger, red onion Im supplier of ginger, garlic,red onion and tobbaco for product consumption etc. Our garlic come from the Temanggung area, Central Java and have been checked by the Indonesian agricultural service. that our garlic are one of the best garlic in Indonesia, the advantage of our garlic is that they have a sharper taste than other garlic in Indonesia and outside Indonesia such as China, because Chinese researchers directly researched here and recognized that our garlic are superior and stronger in in terms of taste. We have supplied garlic to all provinces in Indonesia. Our garlic measures 11 mm and has a 3 times stronger taste than Chinese, indian, and vitnamese ginger.
We offer fresh onions and garlic Plus onion powder, garlic powder and chili powder
Specifications: 100% pure natural ginger; Process: clean, cut and dry; Form: Slice, whole or powder; Without SO2, no additives; Moisture: 12% max; Color: plump, shiny; Shelf life: 18months. Place of Origin: Vietnam. Packaging: 25kgs PE bag, then in carton. 14 Mts/20' FCL , 21 Mts/40' FCL. Payment term: L/C at sight or T/T 40% in advance, negotiable.
MOQ : 14th tons Package : 4/6kg.Box 25/50kg Bag CIF Price @USD EXPORT : $3.69 /4kg.Box $45 / 50kg.Bag FOB Price@ USD EXPORT : $3.29/4kg.Box $41 /50kg.Bag Domestic Price @INR.GST ,Transportation Extra : 45,000/Tons NOTE 1. Rate valid for 24 hour only & You can know updated price at MMK EXPORT customer care landline number, Whatsapp or by mail. 2. Rate will be change according to the market. 3. All rates are including with material, packing, precooling and container Stuffing for EXPORT only & Domestic price not Applicable for export buyers. 4. All rate up to @ ex-factory from MMK EPORT. 5. Payment Term- Minimum 50% Advance and 50% on loading. LC we are accepted T&C apply