Hibiscus sabdariffa is a member of the Malvaceae family. It is an annual herb that grows to 6 feet or more, stems are glabrous; lower leaves are ovate with the upper leaves being 3-5 palmately lobed. The flowers are axillary or in terminal racemes, the petals are white with a reddish center at the base of the staminal column, the calyx enlargens at maturity and the fruit is fleshy and bright red. It is known as roselle (English), lâ??oiselle (French), jamaica (Spanish), karkade (Arabic), bissap (Wolof) and d�¢ (Bambara) among other names. The calyces are used to make cold and hot beverages in many of the worldâ??s tropical and subtropical countries. In China the seeds are used for their oil and the plant is used for medicinal properties. The leaves and powdered seeds are eaten in West Africa. White Yellow color. A well balanced, tart and astringent flavor. Some cranberry notes as well as a slight drying effect. Not excessively tart, acidic or bitter. Should be free of off-flavors and other undesirable spice/botanical notes.
The peanut, or groundnut (Arachis hypogaea), is a species in the legume or bean family (Fabaceae), and was probably first domesticated and cultivated in the valleys of Paraguay. It is an annual herbaceous plant growing 30 to 50 cm Size: (size: 70/80 cpo). Color is Red, Aflatoxin B1 (max) 10 P.P.B, Oil content 47% Min. Uses: Oil, confection and food supplements.
The peanut, or groundnut (Arachis hypogaea), is a species in the legume or bean family (Fabaceae), and was probably first domesticated and cultivated in the valleys of Paraguay. It is an annual herbaceous plant growing 30 to 50 cm Size: (sizes: 50/60, 60/70 cpo). Color is Red, Aflatoxin B1 (max) 10 P.P.B, Oil content 47% Min. Uses: Oil, confection and food supplements
The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins. Its different types are variously known as gram or Bengal gram garbanzo or garbanzo bean, or Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. India produced 64% of the worldâ??s total chickpeas. Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or cecina, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine. Chickpeas are a nutrient-dense food, providing rich content 20% or higher of the Daily Value of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10-16% of the Daily Value. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76 which is higher than many other legumes and cereals.
Pigeon pea (Cajanus cajan) is an edible legume that is capable of fixing atrophic nitrogen in association with Rhizobium bacteria. Pigeon pea biomass, when incoporated into the soil improves its fertility and condition. Its grain is good source of dietary protein for family and can be sold for cash while the dry stems make good fuelwood. Pigeon pea originates from India as more than 77 % of the world pigeon pea is produced and consumed in India where it is a key crop for food and nutritional security of the people. Pigeon peas are also commonly grown in African region such as Kenya, Uganda, Tanzania, Nigeria, Mozambique, Malawi and Sudan and contributes about 21% of global production In Sudan Pigeon peas is cultivated in New Halfa area, Gadaref, Al Gazera and small areas of Kordofan and South Sudan, where it is sometimes known as the Congo pea or Gunga pea. Dry seeds of Pigeon pea are harvested when the pods are fully ripe and have turned yellow but before the pods start shatter. Nearly mature pods continue to ripen even after plants are cut, but very dry pods shatter and heavy losses occur when plants are cut.
Crude soybean oil
Crude sunflower oil
Indian Cotton Of Staple Length 28.5mm (1.4 32) And Above But Below 34.5mm Kg
Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organization, European Parliament, and United States Food and Drug Administration
Red chilli powder is abundantly used in various regular to the exotic dishes.It adds texture, colour, spice and punch to the Indian food to enhance the taste, flavour and look of the dish
A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour. Coriander has a flavour which combines lemon and sage, with a sweet-note as undertone. It's a cooling spice.
Spices and herbs are defined as plant derived substances that add flavor to any dish. It is difficult to distinguish between the two. Spices can come from the following plant parts: roots, rhizomes, stems, leaves, bark, flowers, fruits, and seeds. Herbs are typically thought of as non-woody plants. It can be used either in raw form or in powdered masala form. Few examples are Turmeric powder, red chilly powder, ginger powder, garlic powder, garam masala, coriander seed powder, cumin powder etc just to name a few.
MOQ: 50 bales/8 tons in kg Packaging: Standard packaging in bales of 170 to 180 ea
Origin: Iduki, Cumbum & Bodinayakanur, India MOQ: 1 ton Specification: 5mm, 6mm, 7mm, 8mm, 8++, mixed variety, open mouth Packaging: As per request, standard packaging of 25 kg, 50 kg or bulk package
MOQ: 20 Ft Container load Specification: 20s, 30s, 40s, 60s, 80s,. Compact, carded, combed, Packaging: Cones & hanks in 50 ea per bag
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