Knorr Noodles Italian Cheese Herbs Suppliers and Manufacturers

EXTRUPLUS P1 (POTATO BASED) is a Physically modified, Clean-Label, Gluten free, Plant based, Vegan and Non GMO starch. EXTRUPLUS P1 (POTATO BASED) is used as a perfect additive for Extruded & Oil Fried Snacks, Papad , Pasta and Noodles etc. EXTRUPLUS P1 (POTATO BASED) has no preservative and no Mono sodium Glutamate. FEATURES AND BENEFITS: ï?· Helps to reduce cooking time. ï?· Reducing oil consumption. ï?· Improves Crispiness ï?· Improves Expansion & Volume ï?· Improves texture. ï?· Enhance product's flavor. ï?· 100% Natural and 100% vegetarian product APPLICATION: *EXTRUPLUS P1(POTATO BASED) can be used in all type of extruded products like corn puffs, veggie straw snacks, pork rinds, cheese snacks (puffs and curls), Tortilla/Tostada Chips. *EXTRUPLUS P1(POTATO BASED) is also suitable for Bajji Bonda Mix. *EXTRUPLUS P1(POTATO BASED) can be applied for Pasta and Noodles. *Replace 2-5 % of rice flour with EXTRUPLUS P1(POTATO BASED) and add at the time of blending, after adding all raw materials. DOSAGE For excellent results, use 2-5% EXTRUPLUS P1(POTATO BASED) of total batch size.

Richeese's First Spicy Cheese Ramen with a choice of spicy levels and a signature Signature flavor from Richeese Factory. The cheese is wow, suitable for those of you who want a spicy taste that is not too strong. The combination of spicy taste with savory cheese makes this instant noodle soup delicious and popular. Available in 3 levels : - lv. 0 - lv. 3 - lv. 5 size: 1 ctn / 40 pcs @67 Gr

Samyang Hot Chicken Ramen is a legendary Korean fried noodle with a kicking spicy taste and a touch of strong chicken seasoning. Ready variants and size there are : - Hot Chicken Ramen Cheese 140 gr - Hot Chicken Ramen Carbonara 130 gr - Hot Chicken Ramen 140 gr - Hot Chicken Ramen Extreme Spicy 14 gr - Hot Chicken Ramen Big Bownl 105 gr - Hot Chicken Ramen Carbonara 105 gr

PRODUCT INFO The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron. USES Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks. Season Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.

PRODUCT INFO White eggplants are slightly curved and oblong, averaging 10-17 centimeters in length. The outer skin is smooth and bright white with one bulbous end that tapers slightly to a green calyx. The cream-colored inner flesh is dense with many, edible white seeds. When cooked, White eggplants are creamy and mild with a light sweet flavor. USES White eggplants are best suited for cooked applications such as sauteing pan-frying, deep-frying, grilling, and baking. Their skins are firmer than purple varieties and should be peeled before cooking. They can be sliced and grilled, used in stir-fries, or sauteing with other vegetables as a side dish. They can also be sliced and used as a substitute for meat in pasta dishes such as parmigiana bianca. White eggplants pair well with chilies, tomatoes, squash, stewed meats, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro, and parsley, cheeses such as fresh cow's milk, parmesan, and aged sheep's cheese, miso, ginger, yuzu, garlic, and allspice. White eggplants will keep up to three days when stored in a cool and dry place. SEASONS White eggplants are available during the summer months.

PRODUCT INFO Golden Mushroom are very small in size and grow in bouquets of tightly packed, long stems topped with petite, convex caps. The snow-white caps are tender, smooth, delicate, and are connected to matching white stems that are thin and can grow up to twelve centimeters in length. Golden Mushroom are crisp and firm with a crunchy bite and a mild, fruity flavor. Golden Mushroom contain dietary fiber, niacin, calcium, potassium, selenium, copper, phosphorus, and iron. They are also known to have anti-inflammatory properties and are excellent immune system boosters. USES Golden Mushroom are best suited for both raw and cooked applications such as simmering, blanching, and boiling. Before consuming, the ends should be trimmed, the mushrooms should be washed, and any slimy stems should be discarded. The delicate, crunchy texture of Golden Mushroom can be served fresh in salads, lightly sauteed and added into stir-fries and noodle dishes, mixed into omelets, risottos, curries, sushi, or even in spring rolls. They are most commonly used in hot pot soups, added in for texture, but they can also be blanched in a soy sauce-based mixture and served as a main dish. Golden Mushroom pair well with soba noodles, vermicelli, soy sauce, miso, garlic, onion, scallions, seaweed, kale, ginger, bacon, seafood such as crab, lobster, or shrimp, lemongrass, fresh herbs, long beans, carrots, celery, snap peas, bell pepper, and water chestnuts. They will keep up to one week when stored in a paper bag in the refrigerator. Season Golden Mushroom are available year-round.

PRODUCT INFO Puffball mushrooms range from small to very large in size, averaging 10-70 centimeters in diameter, and are round, oblong, to oval in shape. Some species are small, golf-ball sized, while others can grow as large as soccer balls. The white fruiting body can be smooth or bear some small scales, warts, or spines and is firm, airy, and spongy. There is also a protective coating that helps keep debris and dirt from entering the flesh. When sliced, the flesh should be pure white and never have any color. Puffball mushrooms are white when young and transition to a yellow-brown when mature and are rendered inedible when they reach this state. There are little to non-existent stems, and the spores are produced internally in the fruiting body. When young, Puffball mushrooms have a mild, nutty, and earthy flavor. Puffball mushrooms contain some phosphorus, manganese, selenium, and clavacin. USES Puffball mushrooms are best suited for cooked applications such as sauteing, pan-frying, and baking. Referred to as the �¢??breakfast mushroom" Puffball mushrooms pair well with egg dishes and are enhanced when sauteing and browned in simple ingredients such as garlic and butter. They can be sliced thinly and rolled with meat and vegetables, chopped into stir-fries, or grilled with marinades. They can also be cut into slices, battered, and fried, sliced and used as noodles in lasagna or ravioli, used as the dough in pizza, chopped into croquettes, blended into hummus, pureed into gravies, or dried and ground into a powder to use as a flavoring agent. The rotund mushrooms can be substituted for tofu or eggplant in many recipes. The flesh readily absorbs accompanying flavors so oil should be used sparingly. Puffball mushrooms pair well with tomatoes, broccoli, beets, rutabagas, radishes, turnips, parmesan cheese, garlic, poultry, scallops, crab meat, and tuna. They do not store well and should be used immediately after harvest. They can also be frozen between sheets of plastic and stored for extended use. Season Puffball mushrooms are available in the late summer through fall.

PRODUCT INFO Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances. Broccoli is a versatile ingredient well-suited for both raw and cooked applications, including steaming, boiling, roasting, baking, frying, and sauteing. The heads, stems, and leaves are all edible and will contain varying textures and flavors. The heads and stems are the most common portion of the plant consumed and can be chopped and tossed fresh into salads, mixed with other ingredients into slaws, or served on appetizer plates with creamy sauces and dips. Broccoli can also be battered and fried into tempura, lightly cooked and mixed into grain bowls, tossed into pasta, stir-fried with other vegetables, steamed and served as a tender side dish, or blanched and combined into rice and noodle dishes. In addition to using the heads in larger pieces, cooked Broccoli florets can be pureed into soups, stirred into risotto, or baked into quiches. The thick stems can also be used in any preparation calling for Broccoli. Some chefs choose to peel the stems to develop a more tender consistency when cooked. USES Broccoli leaves are also edible but may contain a bitter flavor. The leaves can be prepared similarly to kale or Swiss chard. Broccoli pairs well with zucchini, cauliflower, bell pepper, mushrooms, roasted meats, including poultry, turkey, beef, and fish, other seafood, sauces such as oyster, soy, creamy dressing, and vinaigrettes, and cheeses such as parmesan, cheddar, feta, and goat. Unwashed, raw Broccoli will keep 4 to 7 days when stored in the refrigerator, and once cooked, it will keep up to 5 days. It can also be frozen for 6 to 8 months. Season Broccoli is available year-round, with a peak season in the late fall through early spring.

Organic and / or durum wheat pasta for the retail and horeca industries. Gluten free and options also available. Protein and legume - based dry pasta. Precooked and not, available in different varieties, packagings and weights.

100 % Solid Boswellia Serrata, For Clinical, Packaging Size: 25 Kg Price - Rs 350/ Kg Product Specification Packaging Size : 25 Kg Purity : 100 % Usage/Application : Clinical Form : Solid Packaging Type : As per Client Requirement Is It Organic : Not Organic Is It Dried : Dried Brand : NEERAJ Country of Origin : Made in India Minimum Order Quantity ; 50 Kg Product Description Common name : Kunduru, Salai,Kundru,Frankincense Scientific Name : Boswellia Serrata,Boswellia Serrata Extract German Name : Afrikanischer Weihrauch,Weihrauchbaum Italian Name : albero dell'incenso,olibano Spanish Name : rbol del incienso,oleogum resins French Name :arbre encens, arbre encens d'Afrique We are offering pure and processed Boswellia serrata or commonly known as Indian frankincense or Salai. It is found in Rajasthan and Madhya Pradesh in India. Its aroma is generally considered to be far inferior compared to Boswellia sacra or Boswellia frereana. Boswellia serrata is used in the manufacture of the supposed anti-wrinkle agent "Boswelox". Boswellia is the gummy resin of the boswellia tree. It is native to India and used for centuries by Ayurvedic doctors. It is an Ayurvedic plant that contains anti-inflammatory terpenoids called boswellic acids. Herb description Boswellia Serrata is a medium sized tree With ash coloured papery bark. The leaves are like neem plant and have small white flowers. Keyword : Salai Guggal,Boswellia Serrata,Boswellia Serrata Extract,Gum Olibanum,Herbal Dhoop,Dhoop for Worshop,Salai gum,Natural Gum,Gum Resin,Guggal Dhoop,Frankincense supplier from india Additional Information Item Code : 169 Delivery Time : 3-5 Days Port Of Dispatch : Jhansi Packaging Details : As Per Client Requirement Payment Terms : L/C (Letter of Credit)/T/T (Bank Transfer)

Potassium Tripolyphosphate, E451, CAS no.13845-36-8, appears as a white powder, used as a sequestrant, buffering agent, an emulsifier, and a texturizer in processed meat, fish and cheese. It is also highly soluble in aqueous solutions and has excellent dispersion properties. Applications for Potassium Tripolyphosphate include in low sodium meats, processed seafood and cheeses, soups and sauces, noodle products and modified starches. As an experienced Potassium Tripolyphosphate manufacturer and supplier, we has been supplying and exporting Potassium Tripolyphosphate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Potassium Tripolyphosphate Specification ITEM STANDARD Appearance White powder Assay (%) 95.0 Water insolubel matter (%) 0.2 pH (1% Solution, 25) 9.2- 11.1 P2O5 (%) 47 Fluorid (F) 10 ppm Iron (Fe) 10ppm Arsenic (As) 3ppm Lead (Pb) 10ppm Mercury 1ppm Heavy Metal (as Pb) 15ppm

We KAPADIYA EXPO COMPANY are produce on contract Organic and Conventional Oregano flakes. Our Oregano flakes are as per international standers of American, European and Asian countries. we produce dried oregano leaves, Oregano flakes & oregano powder. We also produce small customized packing for national and international customer brand with logo and products description. We can provide finest quality Oregano Flakes as per customer need with 100% pure & clean. We also produce customized packing and sterilization process like ETO, Gamma and Steam sterilization, we make customized labeling and OEM packing for his ready to resale. Oregano Flakes is an herb composed of the fresh or dried leaves of the oregano plant. The plant has tiny leaves that lend a pungent aroma and strong flavour to a variety of savoury foods. Some of the most common uses of oregano include tomato-centric recipes, like pizza and pasta sauce, as well as olive oil-based dishes. Oregano is commonly combined with olive oil to create flavourful oregano oil, Italian vinaigrettes and marinades for lamb, chicken, and beef dishes. Oregano Seasoning is A versatile blend of dried herbs & spices widely used in Continental Dishes, especially In Sandwiches, Pizzas, Garlic Bread, Salad & Other Italian and Mexican Dishes. It can also be used as Pasta Seasonings or Pizza Seasonings and in your homemade sauce that you cherish so much

KAPADIYA EXPO COMPANY offer the ginger products which in use in various food preparation and medicine purpose as well. We provide DEHYDRATED GINGER that is highly pungent and thus render more heat to the body. It is also considered as the herb and is regarded as a stimulant for circulation and digestion. It is believed that Dried Ginger helps to remove the excess mucus from the body. Our Dried Ginger is perfectly washed and is available in irregular-shape. As a culinary spice, Ginger Powder offered finds extensive use in preparation of food dishes the world over as well as in savouring of sauces and marinades. Processed from fresh dried ginger, its superior flavour makes it extensively demanded in the market. As powdered form of dehydrated ginger root, it also has wide use in bakery applications. We offer it in moisture proof packaging and in different pack sizes to meet the specific demands of the customers. We offer dried ginger flakes and powder with good aroma and taste; our range of food products is widely demanded all over the global for their natural value, optimum taste, rich aroma and hygienic packaging. It offers a unique flavour to the recipes. Apart from these things, ginger is also well known for its medicinal values. The products including dehydrated ginger are 100% safe to consume and have no added preservatives or colours added to them. APPLICATION / USE: Instant Vegetable Noodles, Soups, Snacks and Fast Food, use in Flavouring, Seasoning purpose, Spice Slends, Tomato Sauces, Meat Ingredients, Condiments, Pickles & Curry Dishes.

Product Name Rosemary Rosmarinus Officinalis Botanical name Rosmarinus officinalis HS Code 12119094 Origin Egypt Rosemary leaves As a medicinal herb it has long been recommended for strengthening the brain and memory The herb contains substances that are useful for improving digestion and increasing circulation In cooking rosemary is used as a seasoning in a variety of dishes such as soups casseroles salads and stews Use rosemary with chicken and other poultry game lamb pork steaks and fish especially oily fish It also goes well with grains mushrooms onions peas potatoes and spinach History Illustration from an Italian herbal circa 1500 The first mention of rosemary is found on cuneiform stone tablets as early as 5000 BCE after which Egyptians used it for embalming corpses starting in 3500 BCE There is no further mention of rosemary until the ancient Greeks and Romans Pliny the Elder 2379 CE wrote about it in The Natural History20 as did Pedanius Dioscorides c 40 CE to c 90 CE a Greek botanist amongst other things He talked about rosemary in his most famous writing De Materia Medica one of the most influential herbal books in history The herb later made its way east to China and was naturalized there as early as 220 CE during the late Han dynasty FOR MORE INFO ORDER CONTACT THE SPECIALIST NOW 247

Product name Sage Leaf Botanical name Salvia officinalis Hs Code 12119099 Origin Egypt Popular in both Italian and British cookery sage has long greygreen leaves with a slightly furry surface Its aroma is pungent and it has a strong slightly minty musky taste Traditionally its used to flavour sausages and as a stuffing for fatty meats such as pork and goose History Painting from Koehlers Medicinal Plants 1887 Salvia officinalis has been used since ancient times for warding off evil snakebites increasing womens fertility and more The Romans referred to sage as the holy herb and employed it in their religious rituals Theophrastus wrote about two different sages a wild undershrub he called sphakos and a similar cultivated plant he called elelisphakos Pliny the Elder said the latter plant was called salvia by the Romans and used as a diuretic a local anesthetic for the skin a styptic and for other uses Charlemagne recommended the plant for cultivation in the early Middle Ages and during the Carolingian Empire it was cultivated in monastery gardens Walafrid Strabo described it in his poem Hortulus as having a sweet scent and being useful for many human ailmentshe went back to the Greek root for the name and called it lelifagus CONTACT US NOW FOR ORDER INFO 247

Bay Leave / Bay Laurel Laurus Nobilis / Bay Leaf Bay Leaf / Laurus Nobilis / Nobilis Laurus / Bay Leaf Leaves Bay Leaf (Leaves of laurel) Family: Lauraceae Botanical name: Laurus nobilis. Origin: Egypt Packing: 20 kg bags or 5 kg carton box Cultivation: Common HS Code: 0910990000 What are the uses of Bay leaf in food? 1) Laurel plant is one of the most common herbs in the kitchens of the Mediterranean region. 2) In Italy, they use the aromatic property of laurel leaves to make their special Italian pasta sauces. 3) Due to the distinctive flavor of Bay leaves, they may be used to cook any kind of food. 4) To drink a unique soup you can use ground laurel leaves. It grants a special taste for soups. Did the Ancient Egyptians know & use Bay leaf Leaves (Laurus leaves)? 1) Ancient Egyptians used the Bay leaf as a symbol of victory and pride, they also used it as a crown for heroes and poets. 2) They squeezed the aromatic fruits of Bay leaf to get a special oil known as laurel oil. 3) They used the bay leaves (Laurus leaves) oil for sores and wounds. 4) They used the bay leaves (Laurus leaves) oil as a pomade for headaches.