First class big sized dried dates with honey size: 3-5cm shape: whole SO2: 100ppm max H2O: 18-22% max Max. Moisture (%) : 13 sizes of packs of 400, 750, 1000 Gram per pack Grade red dates can offer, whereas grade 2 brownish Yellow dates can offer Seedless of both varieties also prepaid on quantity demands. Usage: dried fruits are nourishing, crammed with vitamins which helps the body absorb calcium. rich in fruits flavor, good for health.
Saffron is a spice derived from the dried stigma of the flower Grade A: 100% red. Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
Saffron is a spice derived from the dried stigma of the flower Grade A: 100% red. Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
Dried red chilli - Ingredient: 100% from fresh red chili good quality - Taste: Spicy (Pungency degree: mild, medium, high) - Shelf life: 24 months - Packaging: 50kgs/PE PP bag or as customer's requirement - Origin: Vietnam - Delivery: 7 - 10 Days after signed Sales Contract - Payment: T/T, L/C
MOQ : 1 Ton Business Type : Manufacturer, Exporter, Supplier, Trader, Importer Country of Origin : India Cultivation Type ; Organic Shelf Life ; 1 Year Preferred Buyer From Location ; Worldwide Product Details Color ; Dark Red Drying Process ; Sun Dried Specialities ; Rich In Taste, Good Quality Type ; Dried
Rapeseed meal doc for animal feed, with best quality and specification. At very good prices
Red Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as bird chilly and Tabasco. Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a natural plant colour. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin
PRODUCT INFO Young pepper (Prik Thai On) (scientific name: Piper nigrum) is a plant recognized as the king of pungent spices. and is a spice that gives it a spicy flavor Can be used to make dried pepper as a condiment. If the whole husk is dried, black pepper will be obtained because the rind will be black when dried. The white pepper is obtained by peeling off the bark first. It was found that both dried and fresh fruits were used for cooking. or dried and ground into a powder called ground pepper which pepper is a different plant species from chili (Chilli). USES In Asia, we use pepper in all its stages of development. Sprigs of very aromatic, young green berries appear in stir-fried dishes, curries, soups and dipping sauces. As pepper berries mature, they change from light green to dark green and then begin to turn red. Picked before fully matured, the peppercorns are dried, the outer peel turning black and shriveled, and this is the form most popular in the west. Fully ripened red berries are allowed to ferment briefly in a warm place, then their peel is rubbed off, revealing irregularly white seeds. For a refreshingly aromatic peppery taste, grind your own pepper when you need it. Use a pepper mill, mortar and pestle, or if you are grinding a large amount, a clean coffee grinder designated solely for grinding dry spices. Pre-ground pepper loses aroma and flavor over time. SEASONS Young peppercorn will bloom in May during the harvest season. will be around January.
PRODUCT INFO Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium. USES Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudite. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage. SEASON Lotus root is available year-round, with a peak season in the fall.
PRODUCT INFO Lotus stem (Sai Bua) are the edible parts of the lotus flower which is found under water. It is usually crunchy and is fairly sweet and has a flavor like water chestnut. It has a delicate flavor. Almost all parts of the plant like the root, young flower stalks, seeds, etc. are edible. The stem is lime green in color with a whitish flesh. Store it in the refrigerator; it lasts for about a week. Lotus stem is very healthy being a great source of dietary fiber. It contains minerals like copper, iron, zinc, magnesium and manganese. It boosts the production of red blood cells. It has a high content of vitamin C which helps to protect our body from scurvy and increases immunity. USES Lotus stem is eaten raw when added in salads. Its salad along with pork and prawns is a delicacy in many popular cultures. Lotus stem curry is prepared by boiling or stir-frying the stem. The curry is a good accompaniment for rotis and rice. SEASONS Lotus stem is available year-round.
Price : INR 40.00 / Kilogram Product Details Cultivation Type : Natural Color ; Dark Red Feature : Good In Taste, Natural Taste Packaging Type : Gunny Bag, Plastic Bag Packaging Size : 25kg, 50kg Country of Origin : India Preferred Buyer From Location : All Countries Except India
PRODUCT INFO The fruit of the Burmese grape is oval, colored yellowish, pinkish to bright red or purple, 2.5-3.5 cm in diameter, smooth-skinned, with 2-4 large purple-red seed. Fruit pulp with a blend of sweet and sour, rich in vitamin C. This is a small and a juicy fruit with good flavor. SEASON Burmese Grape is availble between February-May.
Price : INR 125.00 / KilogramGet Best Price Business Type : Manufacturer, Exporter, Supplier Product Details Shelf Life : 1 Years Color : Red Feature : Good In Taste Form : Flakes Packaging Type : Paper Box, Plastic Packet Uses : Fast Food Corners, Hotel, Restaurants Preferred Buyer From Location : All Countries Except India
PRODUCT INFO Dragon fruit is actually a type of cactus. The fruit comes in three colors. Two have pink skin, but with different colored flesh (one white, the other red). The other type has a yellow skin with white flesh. "Dragon fruit doesn't really have much taste. The best way I can describe it is similar to a white kiwi - in terms of both consistency and flavor. It's usually not very sweet and tends to be somewhat bland, though crunchy due to the many little black seeds. USES Dragon Fruit Health Benefits 1. It's rich in antioxidants like flavonoids, phenolic acid, and betacyanin. 2. It's naturally fat-free and high in fiber. 3. It may help lower your blood sugar. 4. It contains prebiotics, which are foods that feed the healthy bacteria called probiotics in your gut. 5. It can strengthen your immune system. SEASON Dragon Fruit is available nearly year round.
PRODUCT INFO Snake gourds range from small to very large in size and are elongated, slender, curved, or straight. There are two different categories of Snake gourds. One type is extremely long with hard skin and is grown for ornamental purposes, and the other type ranges in size and is grown for eating and medicinal purposes. Snake gourds that are used for consumption have waxy green skin and are often speckled or striped with a lighter shade of green. The fruit is typically consumed when young, with longer varieties averaging 40-45 centimeters in length and smaller varieties 15-20 centimeters in length. The gourd may grow straight or in twisted curls and spirals. When Snake gourds are young, the seeds are fairly non-existent, the pulp around the seed mass is firm, and the flavor is mild and similar to a cucumber. As it matures, the rind becomes hard, turns red, and the flavor becomes bitter and gelatinous with many seeds. Snake gourds contain iron, magnesium, potassium, manganese, vitamins A, B, and C, fiber, calcium, and phosphorus. USES Snake gourds are best suited for cooked applications such as stir-frying, baking, stuffing, and boiling. They can be prepared and used like zucchini, sauteed and served as a side dish or added to dishes with other sauteed vegetables. They can also be added to sabzi, chopped into curries, stuffed and grilled, made into a chutney, fried, blended into soups, sliced into stir-fries, or pickled for extended use. When the gourd is mature, the seed mass within is scraped out and used like tomato paste in various Indian dishes. Snake gourds pair well with turmeric, cumin, coriander, mustard, red chiles, curry leaves, coconut, onion, garlic, potatoes, tomatoes, pumpkin, lentils, tofu, poultry, pork, and beef. They will keep for 2-3 weeks when stored in an airtight container in the refrigerator. SEASONS Snake gourds are available in the late summer through fall.
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PRODUCT INFO Coriander Root (Rak Phak Chi) is the root of the herb coriander, which is sometimes called cilantro. While many English-speaking countries discard the roots, they form an important part of many Asian cuisines. Coriander root is the fresh roots of the herb. Ground coriander is a mellow spice with a subtle, slightly earthy hint. Coriander root tastes more pungent and peppery and has a strong, pleasant aroma. In Thai food, coriander root is used as a critical component in many curry pastes and dips. Thais often crush coriander root in a pestle and mortar along with garlic and chilis to form the basis of chili dips. SEASON Coriander root is available year-round. USES The root is also a vitally important ingredient for creating the famous marinade that characterizes Thai grilled chicken. Thais are very against letting good food go to waste, and they quickly recognized that the roots taste great when they form the base of famous curry pastes, soups, dips, and marinades. SEASONS Coriander root is available year-round.
PRODUCT INFO White Turmeric resembles ginger in its shape and size. Each rhizome, or underground stem, is multi-branched with nearly transparent, pale-brown skin that will darken with maturity. Each rhizome and off-shoot can measure anywhere from 5 to 12 centimeters long. The flesh is a pale ivory to light yellow and has an aroma that combines unripe, green mangos and ginger with the earthiness of a carrot. White Turmeric has a bitter flavor and has a mild pungency very similar to ginger. White Turmeric is a good source of starch and therefore energy.The oils contain curcumin, a powerful anti-inflammatory, and other compounds that provide antimicrobial, antifungal, antiulcer, antivenom and anticancer benefits. USES White Turmeric is used in its raw form as well as in powdered form. In India, fresh 'Mango ginger' is washed and peeled and then cut or sliced into strips and pickled or sliced into thin rounds and served atop green salads. In Indonesia, White Turmeric is cut into pieces and dehydrated, oven or air-dried and powdered for use as a dried spice. In larger quantities, the powder is used as a substitute for arrowroot or barley. In Thailand, young roots are used as a vegetable and in curry pastes. Fresh White Turmeric can be stored in the refrigerator for up to 2 weeks. The peeled root can be frozen for up to 6 months. SEASON White Turmeric is available in the spring and through the fall months.
Durian is a tropical fruit distinguished by its large size and spiky, hard outer shell. It has a smelly, custard-like flesh with large seeds. There are several varieties, but the most common one is Durio zibethinus. The fruit's flesh can range in color. It's most commonly yellow or pale yellow, but can also be red or green. Durian grows in tropical regions around the world, particularly in the Southeast Asian countries of Malaysia, Indonesia, and Thailand. The most poppular variety for export is Monthong, Chanee, Kradum, Kanyao, Volcano and a few other. Frozen Peeled Durian use maturity / ripeness level to freeze at -18 degree celsius with this process the shelf life can be up to 2 years in the good condition. PRODUCT INFO Durian can be export as Whole Fresh Durian, size from 2-6kgs with at least 3 lobes to maximum 6 lobes. Depends on destinaton regulation on the chemical and pesticide restriction. Fresh Whole Durian can export both sea & air. The ripeness level is depending on transit time using for transport to destination plus shelf life for sell at destination. Durian can also be export as Peeled Fresh Durian in retail package. This is more convenient than Whole Fresh Durian which is sophisticated to whom that have less knowledge of how to notice the ripeness level (sotfness of the Durian meat). USES Durian can be consumed cooked or raw. It provides a distinctive taste to any dish and is often used in Asian cuisine to flavor ice cream, cakes, and other baked goods. Durian's outer shell must be removed before eating. Place durian stem side down on a sturdy counter. Then, slice into the spiny skin about 3â??4 inches deep. Use your hands to pull the skin apart and reveal the fruit. Durian is divided into pods. Each has a pit or a stone that should be removed prior to eating. SEASONS Durian can be produced all year round
PRODUCT INFO Melon Cucumber Laithai are used as fresh vegetables as well as cucumbers. It is commonly eaten fresh as a dipping vegetable. It tastes like cucumber but has a firmer texture (less water). It is also used in salads and curries as well as cucumbers. Including being able to pickle as a pickled melon as well, preferably pickled to have a sweet and slightly salty taste than pickled sour. USES Ripe Melon Cucumber Laithai are eaten in desserts or eaten as a fruit by blending melons into a drink. Thai melon blended or mixed with coconut milk. Besides making sweets Ripe melons can also be eaten directly like watermelons, but they are not as popular as watermelons because they are not as sweet. Including not as popular as melon (cantaloupe) because the taste is not as sweet and the meat is more messy.As usual, we usually eat melons cooked with coconut milk and called Thai melons. Or eat it with white sugar, it's delicious, but no matter how you eat it, melon has outstanding properties to treat disease. such as coughing from tuberculosis, constipation, and urinary tract infections, thus helping to alleviate such symptoms and diseases and have the opportunity to eventually recoverThe smell and taste of fresh Thai melon is also suitable for making Thai melon juice because it is easy to make, good smell and taste, beautiful color, high nutritional value. Because it is very high in vitamin A, it also contains a lot of vitamin C, phosphorus, calcium, etc. Season Melon Cucumber Laithai produces a good yield during From July to September, Thai melons can be planted in all regions of Thailand.
