Deep Sea Lobster
Blue Crab
Squid
Khapli wheat, also known as Samba, Emmer, or Diabetic wheat. It is one of the best quality wheat variety in India. It has a lot of healing characteristics that can help with heart disease and diabetes. It has the ability to lower blood cholesterol and glucose levels, making it ideal for people who are trying to lose weight or are simply concerned about their health. Chapati produced with khapli wheat is high in dietary fibres and can help you stay fuller for longer.
Durum wheat, often known as pasta wheat or macaroni wheat, is grown in India. It is also one of the best quality wheat variety in India. It has a high gluten content and a nutritional profile similar to typical bread wheat. However, durum wheat flour is not appropriate for creating bread because it lacks sufficient starch to ferment and rise.
This wheat is grown exclusively in Madhya Pradesh. The region's soil is high in potassium and receives sufficient rainfall, resulting in a golden wheat grain with higher protein content than other wheat varieties. The grains are heavier and have a nutty flavour, resulting in soft,pleasant, and healthy chapatis
This is the most prevalent wheat variety produced in India, It is high in protein and can be used to make puffy flatbreads (chapati). This is the best wheat variety for chapati. Due to its round and small grains, India has its own strain of common bread wheat called as Indian dwarf wheat. It is lighter in colour and has a milder flavour. Their nutritional profiles, on the other hand, do not differ significantly.
Whole spices mean you incorporate the spices in their entire form and you can use them in their powdered form, which can either be the sole source or a blend of different spices to make a spice powder. Longest shelf life of whole spices, so Importer, Trader or Supplier are purchased and stored
Ground spices are simply the whole spice turned into a powder. Whole spices keep their flavor longer than ground, but ground spices are easier to cook with as they take less time for the flavor to go into the food. Function of the Indian spices is to improve the flavor of the dish.
Young green soybeans are also called edamame. People can steam them and eat them out of the podas an appetizer. Shelled edamame is also available in salads, stir-fries, and soups.
Producers typically use yellow soybeans to make soy milk, tofu, tempeh, and tamari. Theyalso play a role in the production of soy flour for baking
Several Asian food cultures use simmered or fermented black soybeans in traditional dishes
Long Grain Rice
This is the tiniest grains of Rice you can find. Their length is half than the usual medium grain rice we find. Depending on the texture, they can be used in various recipes ranging from sticky sushi and Thai food or smooth batters in case of Indian breakfast recipes
This is the most common one we often spot in our households. These Rice are generally used to be consumed on an everyday basis, and even for some unique recipes. They can be either moist and sticky or loose and tender â?? depending on the texture and country they are grown in.
White Rice is produced in several countries in the world and is the most known variant too. The Rice texture may differ according to the region it is made. Here, the outer layer of husk and bran are both removed. It is most prevalent in countries like India.
IIR-64 is a long-grained Non-Basmati Rice, specifically grown in the Southern and South-eastern parts of India including Maharashtra, Andhra Pradesh, Karnataka and Tamil Nadu.
How can we skip this most famous and popular type of Rice? It had to be the first on our list. Basmati rice is aromatic long grain rice, most known for Indian and other Central Asian cuisine and dishes. The Rice is native to the Indian subcontinent, and the country produces more than 75 per cent of this Rice from all over the world compared. From biryanis to stews and other aromatic dishes, this is widely used
If you haven't heard of black Rice any time, yes, there is this variant too! It is first prevalent given the consumption during Chinese emperors time and later has popularity while being used in other Asian dishes. The black color in Rice is due to the presence of higher anthocyanin. It is not commonly found in other countries except for Asia and central parts
Brown rice is again one of the most popular ones globally known to be the healthiest type of Rice of all. Any recipe can be easily made by replacing white Rice with the brown rice variant, and it can be healthy and nutritious. In this type of Rice, the husk's outer layer is only removed, but the bran layer is omitted. They have a heavy, chewy texture and are filled with vitamins, manganese, iron, and phosphorous
