Cumin is the dried seed of the herb Cuminum cyminum, which is a member of the parsley family. The flowering plant belongs to the family Apiaceae, and it’s native from the east Mediterranean to India. Both whole and ground cumin seeds, which are found within the dried fruit of the plant, are used for cooking in several cultures. It also has many uses as a traditional medicinal plant particularly because of its ability to help fight infections and aid the digestive system. Product origin : Gujrat,south India-india Key Specifications/Special Features Cumin Seeds Varity- Cumin Seeds Cultivation type-common Machine Cleaned/ Sortex Cleaned/ Extra Bold Purity- 99.85% / 99% / 98% (Singapore/ Europe) Extraneous Foreign Matter (% by Weight)- 0.50% Max Whole Insects Dead (By Count) -4 Max Excreta Mammalian (By mg./lb) -3 mg/lb Max Excreta other (By mg./lb)- 5 mg/lb Max Mold (% by wgt.)- 1% Max Insect defiled/ infested (% by wgt.)- 1% Max Total Ash- 9.5% Max Acid Insoluble Ash- 1.75% Max Flavor -Aromatic with a penetrating flavor Moisture- 10% Max Salmonella- Absent / 25 Gms Place of Origin- GUJRAT,India Certification-FASSI,ISO and as per buyer requirement Port of loading- Mundra port,Nava shiva port Payment tearms-DP,LC Delivery time- Shipment with in 7 to 10 working days
Red kidney beans are a staple food in many cultures around the world. They are a good source of protein, fibre, iron, and other essential nutrients. Red kidney beans are also a versatile ingredient that can be used in a variety of dishes, including curries, soups, salads, and chilli. We take great care to ensure that our product is free from pests, diseases, and other contaminants. Red kidney beans are large, kidney-shaped beans with a deep red colour. They have a smooth, shiny skin. They have a firm, creamy texture when cooked. They have a mild, earthy flavour. One cup of cooked red kidney beans contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Cowpeas, also known as black-eyed peas, are a type of legume that is grown in many parts of the world. Cowpeas are a good source of protein, fibre and other essential nutrients. They are also a versatile ingredient that can be used in a variety of dishes, including soups, stews, salads, and curries. We take great care to ensure that our product is free from pests, diseases and other contaminants. Cowpeas are small, oval-shaped beans with a black or brown spot on one end. They have a smooth, shiny skin. They have a soft, creamy texture when cooked. They have a mild, nutty flavour. One cup of cooked cowpeas contains approximately: 15 grams of protein 15 grams of fibre 6 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Red lentil split is a type of lentil that has been hulled and split in half. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. Red lentil split is known for its high quality, purity, and rich red colour. It is also a good source of protein, fibre, iron and other essential nutrients. It is also known as masoor dal. Red lentil split is a small, round bean with a deep red colour. They have a smooth, shiny skin. They have a soft, mushy texture when cooked. They have a mild, earthy flavour. One cup of cooked red lentil split contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Red lentil is a type of lentil that has not been hulled or split. It is a popular pulse in many cultures around the world. It is a good source of protein, fibre, iron and other essential nutrients. It is a small, round bean and has a hard matte skin. It has a firm, chewy texture when cooked and has a mild, earthy flavour. One cup of cooked whole red lentil contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Toor dal, also known as arhar dal or split pigeon pea, is a popular pulse in many parts of the world, particularly in India, Southeast Asia, and Africa. It is a good source of protein, fibre, iron and other essential nutrients. Toor dal is also a versatile ingredient that can be used in a wide variety of dishes. Toor dal is a type of lentil that has been hulled and split in half. Toor dal is a small, oval-shaped bean with a yellow colour smooth, shiny skin. It has a soft, creamy texture when cooked and has a mild, earthy flavour with a hint of nuttiness. It offers a subtle sweetness that adds depth to dishes. One cup of cooked toor dal contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
White peas are a type of legume that is grown in many parts of the world. They are a good source of protein, fibre, iron and other essential nutrients. White peas are also a versatile ingredient that can be used in a variety of dishes, including soups, stews, curries, and salads. They are small, round beans with a creamish white colour with a smooth, shiny skin. They have a soft, creamy texture when cooked and have a mild, earthy flavour. One cup of cooked white peas contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Dried green peas are a popular pulse in many cultures around the world, and India is a major exporter of this commodity. Indian dried green peas are known for their high quality, purity, and bright green colour. They are also a good source of protein, fibre, iron and other essential nutrients. Dried green peas are a type of pea that has been dried and shelled. They are also known as matar or green vatana. Dried green peas are small, round beans with a light green colour. They have a smooth, shiny skin. They have a firm, chewy texture when cooked and have a mild, earthy flavour. One cup of cooked dried green peas contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Besan, also known as chickpea flour or gram flour, is a popular gluten-free flour made from ground chickpeas. It is a staple ingredient in many Indian and South Asian cuisines, and is also used in other parts of the world. Besan is a good source of protein, fibre and other essential nutrients and is also relatively inexpensive. It is a fine, powder with a yellow or beige colour. It has a slightly nutty aroma. It has a smooth, powdery texture and has a mild, nutty flavour. One cup of besan contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Bengal Gram Split / Chana dal is chickpea that has been hulled and split in half. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. Indian chana dal is known for its high quality, purity, and rich yellow colour. It is also a good source of protein, fibre, iron and other essential nutrients. Chana dal is a small, yellow lentil with a smooth, shiny skin. It has a soft, creamy texture when cooked and has a mild, nutty flavour. One cup of cooked chana dal contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Desi chickpeas, also known as desi chana, kala chana, or Bengal gram, are a type of chickpea that is native to India. They are smaller and darker in colour than Kabuli chickpeas, and have a more earthy flavour. Desi chickpeas are a staple food in many Indian cuisines and are also used in other parts of the world. Desi chickpeas are a good source of protein, fibre, iron and other essential nutrients. They are also relatively inexpensive, making them a popular choice for consumers on a budget. Desi chickpeas are small and round, with a dark brown or black colour. Desi chickpeas have a firm, chewy texture when cooked and have an earthy, nutty flavour. One cup of cooked desi chickpeas contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Chickpeas, also known as garbanzo beans, are a type of legume that is grown in many parts of the world, including India. Chickpeas are a good source of protein, fibre, iron and other essential nutrients. They are also a versatile ingredient that can be used in a variety of dishes, including soups, stews, salads, and curries. There are two main types of chickpeas: Kabuli chickpeas and desi chickpeas. Kabuli chickpeas are larger and lighter in colour than desi chickpeas, and have a milder flavour. Desi chickpeas are smaller and darker in colour, and have a more earthy flavour. Chickpeas are small, round legumes which are white to light yellow in colour with a smooth, shiny skin. Chickpeas have a firm, chewy texture when cooked and have a mild, nutty flavour. One cup of cooked chickpeas contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Mung dal, also known as mung bean dal or green gram dal, is a type of lentil that is split and hulled. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. It is also a good source of protein, fibre, iron and other essential nutrients. Mung dal is a small, oval-shaped lentil with a bright yellow colour smooth, shiny skin. Mung dal has a soft, creamy texture when cooked and has a mild, earthy flavour. One cup of cooked mung dal contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Mung dal with skin, also known as chilka mung dal or whole green gram dal, is a type of lentil that has been split but not hulled. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. Indian mung dal with skin is known for its high quality, purity, and bright green colour. It is also a good source of protein, fibre, iron and other essential nutrients. Mung dal with skin is a small, oval-shaped lentil. It has a rough, wrinkled skin. Mung dal with skin has a firmer, chewier texture than mung dal without skin. Mung dal with skin has a more earthy, nutty flavour than mung dal without skin. One cup of cooked mung dal with skin contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Moong beans (Vigna radiata), also known as mung dal or green gram, are a type of legume that is grown in many parts of the world, including India. They are a good source of protein, fibre, iron and other essential nutrients. Moong beans are also a versatile ingredient that can be used in a variety of dishes, including soups, stews, curries and salads. Whole moong beans are small, oval-shaped beans with a green colour. They have a firm, chewy texture when cooked and have a mild, earthy flavour. One cup of cooked moong beans contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Urad dal without skin, also known as white urad dal or split urad dal, is a type of lentil that has been split and hulled. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. Indian urad dal without skin is known for its high quality, purity, and pearly white colour. It is also a good source of protein, fibre, iron and other essential nutrients. Urad dal without skin is a small, split lentil with a pearly white colour. It has a smooth, shiny skin. Urad dal without skin has a soft, creamy texture when cooked and has a mild, earthy flavour. One cup of cooked urad dal without skin contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Urad dal with skin is a type of lentil that has been split but not hulled. It is also known as black urad dal. Urad dal with skin is a small, split lentil with a deep black colour. It has a rough, wrinkled skin. Urad dal with skin has a firmer, chewier texture than urad dal without skin. It has a more earthy, nutty flavour than urad dal without skin. Urad dal with skin is a good source of protein, fibre, iron and other essential nutrients. One cup of cooked urad dal with skin contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Whole white urad dal is also known as whole white urad or simply white urad. Whole white urad dal is a small, round lentil with a pearly white colour. It has a smooth, shiny skin. Whole white urad has a firm, chewy texture when cooked and has a mild, nutty flavour. Whole white urad dal is a good source of protein, fibre iron and other essential nutrients. One cup of cooked whole white urad contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Whole urad is a type of lentil that has not been split or hulled. It is also known as black gram or black lentil. Whole urad is a small, round lentil with a deep black color. It has a rough, wrinkled skin. Whole urad has a firm, chewy texture when cooked and has a mild, earthy flavour. Whole urad is a good source of protein, fibre, iron and other essential nutrients. One cup of cooked whole urad contains approximately: 15 grams of protein 15 grams of fiber 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium
Dry Bhakhri is a popular Indian snack made from whole wheat flour, salt and spices. It is roasted to a golden brown colour and has a thick, crispy texture. Dry bhakhri is a healthy and nutritious snack that is low in calories and fat. It is also a good source of protein, fibre and vitamins. Dry bhakhri can be enjoyed on its own or with a variety of dips and chutneys. It is also a popular ingredient in Indian cuisine. Dry bhakhri is a popular snack in India for a number of reasons. First, it is very tasty and versatile. It can be eaten on its own or with a variety of dips and chutneys. It can also be used to make a variety of dishes. Second, dry bhakhri is a very healthy snack. It is low in calories and fat, and it is a good source of protein, fibre and vitamins. Third, dry bhakhri is a very convenient snack. It is easy to store and transport, and it does not require any preparation before eating. Overall, dry bhakhri is a delicious, healthy, and convenient Indian snack that is perfect for any occasion. They come in variety of flavours such as Masala, Jeera, Coriander Chilli, Methi.
