a. Name of product : Native Sago Starch b. Price of product : - c. Product origin : Indonesia d. Key Specifications/Special Features : Our sago starch produced from sago trees found in the indigenous forest of South Sorong, West Papua. The sago palms are found growing naturally in the forest without the use of pesticides, fertilizers or any other additives. Application For Food : Bakery (Bread & Muffin) Pastries Waffle Pie Filling Spread Meatball Sauce Noodle/Udon/ Vermicelli Blancmange Nama-yatsuhashi (raw cinnamon-flavored dumplings) Kuzukiri / Fen Pi Gomadofu (sesame curd) Kamaboko (boiled fish paste) Warabimochi (bracken starch pastry) Kuzuzakura (Kudzu starch pastry) Mushiyokan Biscuits Others : Textiles production (Sizing) Drilling Lubricants Lead time : 3-15 Days (Production) and 3 â?? 30 Days (Shipping) e. Harmonization System (HS) Code : 1108.19 f. Minimum Order Size : One 20ft Container / Minimum 18 Ton g. Packaging details : 50Kg bag
Calcium chloride is widely used as an additive in plastics, wastewater treatment plants, and blast furnaces to improve processes and characteristics. Used as an agent to lower the freezing point of water, calcium chloride is very effective for preventing ice formation on road surfaces and as use as a deicer. Uses: Calcium chloride has several similar uses as sodium chloride, and it is used as a food additive, food preservative, for de-icing roads in winter, and as brine in refrigeration plants. It is also used as a swimming pool chemical, in water treatment plants, and for desiccating purposes. As a firming agent, calcium chloride is used in canned vegetables, in firming soybean curds into tofu and in producing a caviar substitute from vegetable or fruit juices. It is commonly used as an electrolyte in sports drinks and other beverages, including bottled water. The common name of CaCl2 is calcium chloride. It is one of the types of salts used on roads during winter to melt ice. It is called De-icing salt. Physical properties: Calcium chloride is found as an odorless white powder, granules or flakes. It has a density of 2.15 g/mL, melting point of 782 C and a high boiling point over 1600 C.
RED YEAST RICE NATURAL FOOD COLORANT FOR MEAT PRODUCTS CAS No.: 465-42-9 Other Names: Red yeast rice Place of Origin: Hubei ,China Grade: Food Grade Natural Food colorant It's the particular traditional Chinese product with a long history. It has been recorded in the traditional Chinese pharmacopeias, a promoter of blood circulation and a digestive stimulant. Red yeast rice powder is a fermented product of rice in which red yeast (Monascus Purpureus Went) grows. We producered yeast rice by using no harmful rice, it is a kind of natural food colorant, has been widely used in meat products like sausage and ham, fermented bean curd, wine making, cakes, medicine and cosmetics etc. It can obtain ideal result due to itsfeatures of good coloring, bright and lustrous color. Packing 25KG per Carton, Quality Standard: GB4926-2008; or Enterprise Standard; or Custom Required. Certification: By Chinese Commodity Inspection Bureau Delivery: within 15 days after receipt of payment.
Bilona ghee is made by blending fat from the milk with curd. It takes almost 48 hours to churn this ghee. Approximately 26 kilograms of curd is used to make 1 Kilogram of Bilona ghee. The churning process removes milk solids, decreasing the casein. This product is hand-churned and has good bacteria that promote gut health and long-lasting freshness Varttika's Bilona ghee is prepared by A2 desi Gir cow, made from A2 desi grass-fed cow's milk using the ancient Vedic Bilona method. Our desi ghee is made in controlled & pollution free nvironment and in limited quantity to maintain the premium quality. This delicious ghee can add more Omega 3 into your diet. The desi A2 ghee is tastier and more aromatic than any other ghee. It is high in minerals and vitamins content and has absolutely zero trans-fat making it healthier than any other ghee. It is a better option any day when compared to oil or butter. Few Benefits of A2 Bilona Cow Ghee as per Ayurveda... 1. BODY DETOXIFICATION- A2 desi ghee aids in detoxifying the body, cleanses the liver. 2. IMPROVED DIGESTION- Improves absorption of nutrients and vitamins in body. 3. MOISTURIZES SKIN- A2 desi ghee can be used on the skin as a moisturizer, reduces dark-circle 4. BUILDS IMMUNITY- Increasing metabolism and providing Omega 3 fatty acids. 5. ANTI INFLAMMATION- Powerful anti-inflammatory properties helps healing intestinal wall. 6. HEALTHY HEART- Blood pressure is maintained and heart is said to function healthily. 7. STRONG BONES- Helps in building strong bones and s tooth decay and atherosclerosis. 8. BRAIN GROWTH- It strengthens and nourishes the brain & nervous system. 9. REDUCED CHOLESTEROL - Reduces bad cholesterol & increases good cholesterol. 10. IMPROVES EYESIGHT- Eyesight is improved and eye pressure is reduced
Hilsa Tasty Immune Fish Seafood Hilsa fish is considered to be one of most favorite and delicious fish in the world. It is the most popular fish to the Bengalis who call it as Ilish. It is found in Indian sub-continent especially in India. It is the national fish of India. The most amazing fact about hilsa is that it is a sea fish but lay eggs in the large river especially in Padma-Meghna-Jamuna delta at Bay of Bengal. And after being raised as Jatka (name of the young hilsa fish in India) in the river it swim back to Bay of Bengal. However, hilsa is also caught from the sea. But those caught from the sea are not considered to be as tasty as those caught from the river. This fish also found in some area of Gujarat in India where female hilsa is known as Modenn and male hilsa is known as Palva. This fish carries a good economic value. Every year a huge number of hilsa is caught and sold. It is very pricy comparing other fishes. Physical Profile of Hilsa Fish: The body of hilsa is very dense and fairly deep with dorsal and ventral profile equally curved. It equally spread medium-sized scales give a metallic silver shine. Usually it's length may vary from 40 cm to 60 cm. A large-sized hilsa weighs about 2.5 kg. Female hilsa are usually larger than males. The hilsa is known to be a fast swimmer and can cover even 60 kilometers at a time. It attains maturity in 1 to 2 years. Hilsa as Food: Hilsa is an oily fish and rich in essential omega 3 fatty acids. A recent experiment has shown it has beneficial effects in decreasing cholesterol level and insulin level. In India this fish is prepared in a lot number of varieties - people say in more than 50 different ways. It can be smoked, fried, steamed, baked, prepared with mustard seed paste, curd, brinjal (eggplant). Some common hilsa menus are Fried hilsa, Khichuri-Ilish, Sorshe Ilish, Panta Ilish etc. It takes a very little oil to cook hilsa as the fish itself is very oily. In North America and UK (where the fish is not always availavle) hilsa-dishes are found especially in Bengali cuisine. Hilsa in culture: Hilsa is one most important fish in the world in terms of cultural importance. It is an obvious food in a good number of festivities in India and India. Most of the Hingu Bengali families buy two Hilsa fishes (known as Joda Ilish) in auspicious days, like some Saraswati Puja. The custom mainly prevail Hindu Bengalis from former East Bengal (India) in West Bengal, Assam, Tripura in India. In the dawn of Pahela Baisaksh (Bengali New Year) people of India and West Bengal of India welcomes the new year with Panta-Ilish (wet rice, and Hilsa fish). But this custom is prevalent mainly among the Hindu Bengalis of former East Bengal (now India) many of whom now live in West Bengal, Barak Valley (Assam) and Tripura in India after the Partition of India. Some of them give Hilsa fish as an offering to the goddess Lakshmi, without which the Puja is thought to be incomplete.
Descriptions:Beaten rice also called flattened rice is primarily rice which is flattened, light, and dry. Beaten rice is a low-cost wholesome food with good nutritional value. The Beaten Rice exporter in India exports a large quantity of the product every year. Due to the growing popularity of Beaten Rice all over the world, the Beaten Rice export from India has been increasing over the years. The Indian Beaten Rice exporter exports premium quality products abroad. The Beaten Rice export includes the export of various varieties of Teff.Beaten rice also called Chira is made from paddy. It is popular in various parts of India. People of all age groups and from different regions love Beaten Rice recipes and therefore it is a mass consumption item. This is, therefore, a great opportunity for the Beaten Rice exporter in India to expand his business and enter the international market. Due to the great quality of the product, Beaten Rice import from India has been rising over the years. Indian Beaten Rice Exporter:- Beaten Rice can be consumed in different ways like soaking raw in water, fried, with curd or milk or after cooking the soaked one. Beaten Rice can be cooked on short notice and is thus a convenient food item. Culinary Beaten Rice is also used in making snacks and mixtures. It is a famous food item especially in roadside eateries, in dhabas, Hostels, and such other places. Culinary Beaten Rice is good for diabetics. As it is rich in fiber, it promotes a slow and steady release of sugar into the bloodstream. Culinary Beaten Rice consists of 76.9% of carbohydrates and about 23% of fats. Healthy carbs are good for the body and provide the energy to the body to carry out its functions. Indian Beaten Rice Exporter:- Shrimi International Trade is one of the leading Beaten Rice importers from India. We at Shrimi provide hassle-free food export services for our clients. The export of Beaten Rice can sometimes be a complicated process. But no worries! The executives at Shrimi International Trade will help you with each and every step until your products reach the destination safe and fresh. If you are looking for Beaten Rice export from India.
Navel oranges from egypt are one the most popular, fresh-eating varieties. Sweet and easy-to-peel, they may be segmented and used as a salad ingredient or in baked goods. Pair with dried fruits, nuts, onions, olives, cheeses, fresh herbs, bananas and berries. Use juice and zest to flavor syrups, curds and dough's. The navel oranges are the earliest maturing of orange varieties, producing the seedless fruit of larger size than most others, with deep orange easily peeled rinds and a sweet & pleasant flavor. Navel oranges are seedless, excellent for fresh eating but do not have good juicing characters. Considered to be world's finest orange for fresh eating! Very sweet and naturally juicy, of course, peel and segment very easily to complement fresh eating. Navel oranges and Valencia oranges are similar in flavor and appearance, but what distinguishes one from the other? Oranges are one of the most commonly grown fruits in the world, and both Valencias and navels are categorized as â??sweet oranges of the genus Citrus x sinessis. From the outside, the main distinguishing characteristic that can help you tell them apart is the feature that gives navel oranges their name. Treatment:Washed and Waxed and treated wit O.P.P with colored printed labels. Sizing: Electronic computing size HS Code: Variety:Navel; Egg Shape. Navels Acid levels: 9 Navels Brix levels: between 12.5 & 14.5 Sizes : 36/40/42/48/56/64/72/80/88/100/113 package : 15 KG N.W.-16 KG G.W. Standard carton. 15 Kg Open Top Carton. 8 Kg Carton. Availability : November until End of February Shipping : Reefer Container
Dingli Dry Distillation Carbonization Making Machine Description: Product Name: Dry Distillation Carbonization Making Machine Producer: Zhengzhou Dingli New Energy Technology Co., Ltd Model: No.TLTL-300 Voltage(v): 380 Power(kw): 32 Host RPM (revolutions per minute): 3-5 Dimension (m): 12*2.0*3.2 Output Capacity(kg/h) : 1500-2000 Feeding way: Automatic frequency conversion feeding Equipped with: Cooling discharging machine Control cabinet: PLC automatic control cabinet Production status: with carbonized color display Suitable materials: all kinds of agricultural and forestry biomass charring making, such as sawdust, wood chip, bamboo, coconut shell, cherry shell, jujube, walnut shell, apricot shell, peanut shell, rice husk, cotton stalk, straw, bean curd, etc. Usage: agricultural and forestry biomass charring making Application: Charcoal factory, Biomass carbonization plant Matching Products: flue gas purification, heat exchange system, and cooling system, feeding machine, carbonization host, cooling discharging machine, PLC automatic control cabinet. Dingli Dry Distillation Carbonization Making Machine Features: 1. The carbonization furnace tank and cage adopt 304 stainless steel. The price will be negotiated additionally. 2. The unit price does not include lifting frame and electric hoist, denominated separately. 3. Carbonization capacity, temperature and time are decided by the material moisture content, density, particle size and carbonized depth (volatile and reserve amount). While adjusting the carbonization process parameters or change the raw material, the equipment daily output will be changed. 4. Dingli company is responsible for the client's site planning, process design, equipment installation guidance, and training, etc.
Pekfood Produce Frozen Pastry With Labneh Cheese : If you are looking for a different alternative than the classic white cheese pastries, you should definitely try the Labne Cheese Pastry, which is prepared with labneh cheese and has a completely different taste! Pek Food Labne Cheese Pastry, which comes to life with a thin, crispy dough, offers you an amazing taste with its magnificent cheese filling! This magnificent flavor, which also includes mozzarella cheese and curd cheese in the labneh filling, is ideal for consumption at every meal from breakfast to dinner! Did you suddenly have a guest? With Pek Food Labne Cheese Pastry, a practical taste that you can serve instantly to your guests who come to the door is always in your freezer! Prepared with a thin dough, this pastry will never disappoint you with its delicious taste! Contact Us For More Information.
Tunnel Conveyor Industrial Microwave Sterilizer for Spices, Spices Drying Sterilization Machine Microwave sterilization principles: Microwave sterilization is the extension of microwave heating technology function, performance for microwave and biology and its composition, the basic unit interact between cells, The cell biology physiological activities change and reaction, compare with pasteurization, microwave sterilization has the following characteristics: A, Microwave sterilization is a physical sterilization method, it does not need to add chemical preservatives, can kill bacteria, mould and worm eggs, and virus harmful microbes, in the process of kill harmful organisms, will not residue toxicology or radioactive materials on food, safety and harmless, also won't change food color and nutrition. B,Under same temperature sterilization, sterilization time is short, do not need to preheating. Such as e. coli kill time about 30 S. In the same sterilization condition, the temperature of the deadly bacteria is lower, and the sterilization effects are remarkably. C, Can sterilize whole sterilization for material outside and inside at the same time, greatly shorten the sterilization cycle, and ensure the sterilization consistency. D, Due to simultaneity of each part of material's sterilization, sterilization time is short, can avoid the long time heating and effect food good quality, especially for food that aren't suitable for sterilizing in high temperature or a long heating time. For example: volatile sweet essien components of ginger powder, contains more moisture of fresh and tender jellyfish, etc. For not only keeping for color, smell, taste and same quality requirements, etc,but also for material the need sterilize, using microwave sterilization can achieve the best effect.  E, Microwave sterilization can be divided into sterilizing before packaging and after packaging . Packaging container can't use metal material, need medium material, generally with plastic flexible packaging or glass, engineering plastic containers texture is advisable. To prevent from package expanding in microwave sterilization process, Equipment can be in work pressure in the warehouse by reverse pressure sterilization process to prevent the loss of package expanding. Microwave equipment can sterilize different kinds of products with package and non-package, can be used for: Food products categories: bread, moon cake, noodles, bean curd, bean curd, etc. Vegetables: kimchi, bamboo shoot, mushroom, etc. Fruit class: litchi, longan, etc. Dairy products, spices, flavor, instant noodle soup, chafing dish, and all kinds of liquid, etc,can be sterilize processing.
Continuous Belt Spices Drying Sterilizing Machine, Chili Powder Sterilizer, Spices Dryer Microwave sterilization principles: Microwave sterilization is the extension of microwave heating technology function, performance for microwave and biology and its composition, the basic unit interact between cells, The cell biology physiological activities change and reaction, compare with pasteurization, microwave sterilization has the following characteristics: A, Microwave sterilization is a physical sterilization method, it does not need to add chemical preservatives, can kill bacteria, mould and worm eggs, and virus harmful microbes, in the process of kill harmful organisms, will not residue toxicology or radioactive materials on food, safety and harmless, also won't change food color and nutrition. B,Under same temperature sterilization, sterilization time is short, do not need to preheating. Such as e. coli kill time about 30 S. In the same sterilization condition, the temperature of the deadly bacteria is lower, and the sterilization effects are remarkably.  C, Can sterilize whole sterilization for material outside and inside at the same time, greatly shorten the sterilization cycle, and ensure the sterilization consistency.  D, Due to simultaneity of each part of material's sterilization, sterilization time is short, can avoid the long time heating and effect food good quality, especially for food that aren't suitable for sterilizing in high temperature or a long heating time. For example: volatile sweet essien components of ginger powder, contains more moisture of fresh and tender jellyfish, etc. For not only keeping for color, smell, taste and same quality requirements, etc,but also for material the need sterilize, using microwave sterilization can achieve the best effect. E, Microwave sterilization can be divided into sterilizing before packaging and after packaging .Packaging container can't use metal material, need medium material, generally with plastic flexible packaging or glass, engineering plastic containers texture is advisable. To prevent from package expanding in microwave sterilization process, Equipment can be in work pressure in the warehouse by reverse pressure sterilization process to prevent the loss of package expanding.  Microwave equipment can sterilize different kinds of products with package and non-package, can be used for: Food products categories: bread, moon cake, noodles, bean curd, bean curd, etc. Vegetables: kimchi, bamboo shoot, mushroom, etc. Fruit class: litchi, longan, etc. Dairy products, spices, flavor, instant noodle soup, chafing dish, and all kinds of liquid, etc,can be sterilize processing.
Continuous Belt Spices Drying Sterilizing Machine, Chili Powder Sterilizer, Spices Dryer Microwave sterilization principles: Microwave sterilization is the extension of microwave heating technology function, performance for microwave and biology and its composition, the basic unit interact between cells, The cell biology physiological activities change and reaction, compare with pasteurization, microwave sterilization has the following characteristics: A, Microwave sterilization is a physical sterilization method, it does not need to add chemical preservatives, can kill bacteria, mould and worm eggs, and virus harmful microbes, in the process of kill harmful organisms, will not residue toxicology or radioactive materials on food, safety and harmless, also won't change food color and nutrition. B,Under same temperature sterilization, sterilization time is short, do not need to preheating. Such as e. coli kill time about 30 S. In the same sterilization condition, the temperature of the deadly bacteria is lower, and the sterilization effects are remarkably.  C, Can sterilize whole sterilization for material outside and inside at the same time, greatly shorten the sterilization cycle, and ensure the sterilization consistency. D, Due to simultaneity of each part of material's sterilization, sterilization time is short, can avoid the long time heating and effect food good quality, especially for food that aren't suitable for sterilizing in high temperature or a� long heating time. For example: volatile sweet essien components of ginger powder, contains more moisture of fresh and tender jellyfish, etc. For not only keeping for color, smell, taste and same quality requirements, etc,but also for material the need sterilize, using microwave sterilization can achieve the best effect. E, Microwave sterilization can be divided into sterilizing before packaging and after packaging . Packaging container can't use metal material, need medium material, generally with plastic flexible packaging or glass, engineering plastic containers texture is advisable. To prevent from package expanding in microwave sterilization process, Equipment can be in work pressure in the warehouse by reverse pressure sterilization process to prevent the loss of package expanding. Microwave equipment can sterilize different kinds of products with package and non-package, can be used for: Food products categories: bread, moon cake, noodles, bean curd, bean curd, etc. Vegetables: kimchi, bamboo shoot, mushroom, etc. Fruit class: litchi, longan, etc. Dairy products, spices, flavor, instant noodle soup, chafing dish, and all kinds of liquid, etc,can be sterilize processing.
The introduction of Pani Puri frying machine: Gelgoog Pani Puri Frying Machine is manufactured according to the national standards strictly. The whole machine frame is made of high-quality steel and the frying container is made of stainless steek. This Pani Puri frying machine has compact structure,easy operation and reliable performance.It is used to fry pani puri;can fry pani puri efficiently. We also have deoiling machine and air drying machine.These machines can be connected into a frying line, which greatly improves the production efficiency. The application of pani puri frying machine: Automatic frying machine is mainly suitable for food production enterprises, applicable to the products: broad beans, green beans, peanuts and other nuts;Puffed foods such as crisps and crisps;Jiang mi tiao, cat ears, sha qima, ma hua and other flour products;Meat pieces, chicken legs and other meat products;Yellow croaker, belt fish and other aquatic products;Dried bean curd, bean curd bubble and other bean products. The features of pani puri frying machine: 1. The whole machine is made of stainless steel, sturdy and durable.1. The whole machine is made of stainless steel, sturdy and durable. 2. The oil circulation system of the industrial chip fryer makes the oil temperature uniform. 3. Automatic smoke extraction system ensures good work environment. 4. Equipped with automatic residues scrapping system to clean the residues at the bottom, ensuring the cleanliness of the oil. The advantages of pani puri frying machine: 1. Installed with aluminum silicate thermal insulation material between the body and shell to reduce heat loss. 2. The conveying speed of the mesh belt adopts frequency control, which can control the frying time. 3. Adopt double layers mesh belt to convey the materials, the foods are sandwiched between two belts, avoiding the floating of foods and making the frying more uniform. 4. Adopt coarse oil filtration system and oil filter to remove the residues in the oil, prolonging the service life of oil and improving the quality of the fried product. Technical Data Model GG-4500 Heating type Electric Power 90-120 kw Dimension 5000*1000*200mm Capacity 200-500 kg/h Temperature 0-300â??
Flor de Sal (Flower of Salt/Fleur de Sel) is the purest form of salt you can get. This rare and exquisite type of salt is a true gem prized as one of the world's finest and rarest salts. Its delicate flavor, light and moist texture and high mineral content makes it the most amazing sea salt for culinary use. nutitional value lower in sodium than normal salt and has a higher mineral content. It has 2 times more potassium and calcium and up to 20 times more magnesium than conventional sea salt. However, the sodium chloride content is very low and is therefore also suitable for people with high blood pressureFlower of Salt unique and rare When the perfect conditions come together (sun, heat and wind) the very top layer starts to crystalize forming a delicate layer of crystals on the surface of the ponds, like a curd of fine white crystals that break easily. The young fragile crystals grow for a few hours only before they are gently skimmed from the brine by best use Once it's extremely delicate and quickly dissolves in contact with food, It is perfect for sprinkling over your finished dish just before serving rather than during the cooking process. Perfect to give a little extra oomph right before food it's served and consumed. Beacuse it is so pure there's no bitterness. It melts slowly on the tongue and provides a delicious crunch and subtle taste as it enhances the natural flavour of the food.
wild Kithul Brief: Wild Palm (Kithul) Treacle is a type of sweet syrup extracted from the sap of caryota urens palm (fish tail Palm). The sap is boiled down much like sugarcane juice to produce Kithul sugar and kithul treacle. Kithul treacle is extremely dense, like molasses, and it tends to be a very dark brown. It is also incredibly rich and very sweet and sticky. In some areas of the world it is used medicinally. Can be used like Maple Syrup. Wild Kithul Treacle has a glycemic index of 35. Specifications 100% Treacle derived off sap taken from the Wild Kithul Flower (Kithul Sinhala word for Palm) Wild Kithul Treacle Sweet & Healthy Kithul is a Sri Lankan name to a variety of palm scientifically known as Caryota urens that grows in the Asian tropics. It is a species of indigenous flowering plant in the palm family from Sri Lanka, They naturally grow in the wild, in forest covers, in fields, in rain-forest clearings and even in home gardens.They are commonly called solitary fishtail palm, toddy palm, wine palm or jaggery palm. Kithul Treacle is thick syrup made from the unfermented and concentrated sap tapped from the inflorescence of the Kithul palm tree. Also called kithul honey and sometimes confused with molasses, kithul treacle uses pure sap for a unique taste and aroma that is more similar to maple syrup. As an all-natural, chemical-free products with no additives or preservatives, treacle are considered a healthy alternative to granular sugar. The traditional knowledge of extracting and reducing the sap to procure kithul treacle is a highly guarded and much valued secret, kept within families and handed down from generation to generation with the techniques being unmatched and not practiced in any other country in the region. Kithul Jaggery is made from the concentrated treacle, which is poured into molds and then dried. It is used as a brown sugar replacement Pure Kithul Syrup has a very low Glycemic Index (GI) value among sweeteners. Foods with Lower GI values are good for the human health & it minimizes the threat even for diabetes patients. In Sri Lanka it is used as a sweetener. It is consumed with tea, curd, yoghurt, hot cakes, pan cakes, toasted bread & bakery industry. In Japan it is used as alternative to Maple syrup in addition to above usage. (Kithul) sap has been used as a sweetener for many centuries and it has been used to prepare a variety of sweet foods, drinks and some medicinal preparations such as arista.
Lemons scientifically known as Citrus limon are widely cultivated and exported from India They are known for their tangy flavor refreshing aroma and high vitamin C content When describing lemons for exporting from India you can focus on their quality varieties sizes appearance flavor nutritional value culinary uses and potential applications Heres an expanded description India is known for producing highquality lemons and we are committed to providing you with fresh and flavorful lemons that meet your expectations and satisfy the demands of your customers We ensure a reliable supply of lemons that Appearance Lemons have a vibrant yellow color with a smooth glossy skin They have an oval or round shape with a pointed end The skin is thin but firm and it is rich in essential oils that contribute to the citrus aroma Quality and Sourcing We prioritize the quality of our lemons throughout the sourcing and exporting process Our lemons are carefully sourced from trusted farmers who follow best agricultural practices to ensure superior quality We ensure that our lemons are fresh juicy free from blemishes or damage and meet the highest quality standards Flavor and Aroma Lemons have a tart tangy flavor that adds a refreshing acidity to various dishes They have a bright citrusy taste with a hint of sweetness Lemons also have a zesty aroma that enhances the sensory experience Culinary Uses Lemons have numerous culinary applications and are used in both savory and sweet dishes Some popular culinary uses of lemons include Culinary Seasoning Lemon juice and zest are commonly used as a culinary seasoning to enhance the flavor of salads marinades dressings sauces and seafood dishes They add a tangy and refreshing element to the preparations Beverages Lemons are a key ingredient in various beverages including lemonades cocktails teas and infused waters They provide a refreshing and citrusy flavor that quenches thirst Baking and Desserts Lemons are widely used in baking especially for making cakes cookies tarts and pies Lemon juice zest or extract adds a bright and tangy flavor to desserts Preserves and Marmalades Lemons are often used to make preserves marmalades and citrus curds The tangy flavor and high acidity of lemons help in the preservation process and add a burst of flavor to spreads and condiments
