Product: Dried Mango Ingredients: 100% Natural Mango Origin: Vietnam Quality Grade: A/B Shelf Life: 12 Months Packaging: Customizable 5 or 7kg Cartons Payment Options: T/T or L/C.
Premium Dried Mango Description: Ingredients: 100% Natural Mango, NO ADDED SUGAR Origin: Sourced from Vietnam Quality Grade: A/B Shelf Life: 12 Months Packaging: Options include customizable 5kg or 7kg cartons Payment: Convenient payment options of T/T or L/C
Color: natural yellow Length: 7-11cm Width: 4-7cm Shelf-life: 12 months
Dried mango has a sweet and slightly sour taste, and is thermophilic. Mango contains many vitamins and minerals. In particular, nutrients such as proteins, lipids, carbohydrates and especially vitamin A are far superior to other fruits. So the product after processing still retains the original flavor, natural color, nutritional value is not changed, has a production process to ensure 100% food safety and hygiene.
The Cashew tree (Anacardium Occidentale) is a tropical evergreen native to the Americas but is now widely cultivated in Asia and Africa. Cashew in its natural form is a soft, white, meaty kernel contained within the hard shells of kidney shaped, raw cashew nuts. Cashew is consumed all over the world as a snack or used as a food ingredient. Every year, the world eats more than 600,000 metric tons of cashew. And fortunately, it’s a very healthy food. Cashew nuts are among the most nutritious nuts in the world. Cashew Nuts are low in fat, have zero cholesterol, are high in protein, and include a large amount of important vitamins and minerals. Every single cashew nut comes from its own cashew apple, which are grown on cashew trees and thrive in tropical climates. The nuts are then collected, dried, shelled, peeled, graded, and roasted.
The manufacture of both granulated and powdered garlic is the same, except for the grinding or powdering process. Granulated garlic is coarse while garlic powder is ground extra fine. Whole cloves of garlic are peeled, cleaned and then sent into a machine that slices and chops them into smaller sections. The sections are dried in slow ovens for three to four hours. When the garlic has cooled it is ground to the desired consistency, be it granulated or powdered. The finished products are put through sifters to separate any debris or undesirable pieces. Both are packaged in air-tight containers and stored in a cool, dry place. Granulated and powdered garlic are used to season and enhance the flavor of many foods. Often it is an appropriate substitute when fresh garlic is called for in a recipe. Powdered garlic dissolves almost instantly when incorporated into any dish, hot or cold. Granulated garlic takes a few minutes to become incorporated and release its flavor. We can offer Garlic Granules in 0.5mm to 1.0mm, 40/60 mesh, 26/40 mesh - 20 FCL: 10 Mt (Flakes/Cloves), 14-15 Mt (Minced/Granules/Powder) - 40 FCL H/C: 20 Mt (Flakes/Cloves), 25-30 Mt (Minced/Granules/Powder) Product Packing - 12.5/13/14 Kg Paper Bag inside 1 Poly Bag - 20/25 Kg Cartoon inside 1/2 Poly Bag - 20/25 Kg Cartoon inside 1/2 Aluminium Foil Bag Our range includes: - Dehydrated Garlic Flakes/Cloves (5-10mm) - Dehydrated Garlic Minced (1-3mm, 3-5mm) - Dehydrated Garlic Granules (G1, G2, G3) - Dehydrated Garlic Powder (80-100 mesh) -
We are suppliers of best quality Mango Kent from Peru Packing is done in secured box of 4 kilos for Sea shipments For Air shipments packing is done in 6 kgs boxes
Our mango is simply sliced and dehydrated to perfection, ensuring we maintain the juicy flavor in the process. Soft, chewy and just a tad tart, you'll swear these babies were just picked fresh! Did you know that our dried fruit is simply the fruit, the whole fruit (and nothing but the fruit
Soft-Dried Mango Style: Freeze dried Usage: Snack Food Taste: Natural Sweet Shape: Sliced Packaging: Bulk, Vacuum Pack. Moisture (%): 5% max. Weight (kg): 0,5 or 1kg/pack Shelf Life: 12-16 months Place of Origin: Vietnam
Specifications: Type: Papaya Taste: Soft and sweet. Shelf life: At least 12 months. Origin: Ho Chi Minh City, Vietnam. Process: Air Dry, with 1-5% sugar. No other preservatives, additives, non SO2. Quantity capacity: 50 tons/month. Min order quantity: no. Packaging: In 10kgs carton or customized, 1x20ft = 13.5mts, buyer's brand available.
Ceylon cinnamon has been hailed as the "true cinnamon" or the "real cinnamon" that possesses outstanding health benefits especially for the diabetics and those challenged by obesity and high cholesterol issues. Unfortunately this cinnamon which is native to Sri Lanka and sourced from the plant Cinnamomum Zeylanicum A highly valued culinary and medicinal spice. Price can be up to 10 times more than the Cassia/Chinese cinnamon. Contains a small, negligible amount of coumarin, a naturally occurring blood-thinning substance. Recommended for regular use, e.g. for correcting blood sugar level. Thin and paper-like textured bark that forms multiple layers when rolled up. Tan brown in colour.
Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
Psyllium Husk Powder: Psyllium husk powder is the pulverized form of husk. Its gradient depends on its sieve size. It is cooling, laxative, anti-diabetic, antichronic, soothing, etc. Specifications: All the specifications are same as per psyllium husk. Mesh a size varies from 40# to 100# is available as per demand. Applications: Main use in pharmaceutical formulations, lubricating laxative. Useful in the treatment of intestinal tract problems like constipation and other minor disorders. It is commercially used in Ice-creams as a substitute of sodium alginate as a stabilizer. Also used in fresh fruit drinks, Jam, Bread, Biscuits, Rice cakes, instant noodles, breakfast cereals, etc. Improves Softness and Texture, works as binder and stabilizer in pharmaceutical industry. To avoid the stickiness in throat and mouth some companies prepare capsules for regular consumption.
High quality Thai ICUMSA-45 Sugar has a sparkling white color and is suitable for a wide range of food applications. It is the safest form of Sugar thanks to its refining process, which removes all of the bacteria and contaminants often present in raw sugars. Terms: CIF USD 420+ / mt depending on the qty ITLC / SBLC / TT from a major international bank Shipments: MOQ 12,500 mt Average 4 weeks to first shipment, monthly after that depending on the order volume. Inspection: SGS/TUV/Intertek Inspection and loading supervision is available at buyer's expense Specifications: Standard Shipping Export Quality Fit For Human Consumption Product: Icumsa 45 Refined Sugar Granulation: Crystal Sparkling White MOISTURE: 0.04% MAX POLARIZATION: 99.8 MIN SOLUBILITY: 100% TASTE: NATURAL SMELL: NATURAL COLOR: 45 ICUMSA UNITS MAX INVERT SUGAR: 0.04% MAX SUGAR REDUCTION: 0.05% MAX CONDUCTIVITY ASH: 0.04% MAX CONTAMINANTS (mg): 0.5 MAX SALMONELLA: ABSENT YEAST AND MOLD: 20cfu/10g MAX SULPHUR DIOXIDE: 20mg/Kg MIN RADIATION INSIDE CS-137 of 50 BQ per KG MAGNETIC PARTICLES: mg/Kg 4 MAX PNH STAPHYLOCOCCUS: NIL AS 1 P.P.M. MAX PB 1 P.P.M. MAX CU 3 P.P.M. MAX
Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.
Irish Sea Moss is amazing for your mind, body, hair, and skin. Let's think prevention versus intervention. Don't wait till something is wrong with you to infuse your body with minerals, nutrients, and vitamins. Our Seamoss helps in maintaining mental and physical health. Used in drinks, soups and other dishes, this super food packs loads of essential vitamins and minerals including Iodine, Vitamin K, Calcium & Copper. Seamoss can be very helpful for coughs sore throats relieving congestion and expelling excess mucus from the lungs soothing to digestive tract.
This bamboo chopping board will protect your kitchen work surfaces whilst preparing food. The board is durable and long lasting, meaning it can be used over and over again. The design will fit in perfectly into any kitchen interior. We tried to make this elegant Bamboo Chopping Board a size that would be useful for all purposes. It has a large surface area, ideal for cutting meat, vegetables, chees's and much more. The Chopping Board is made from solid bamboo and easy to clean.
Salvia officinalis (Garden sage, Common sage) is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name "Sage" is also used for a number of related and unrelated species. Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations. Sage is a silvery-green plant with leaves that offer a memorable fragrant. The most common variety of sage was first found growing in regions around the Mediterranean but now grows in regions of North America as well. The leaves of the sage herb serve both medicinal and culinary purposes. For thousands of years sage has been used for a variety of culinary and medicinal purposes. It has been used in connection with sprains, swelling, ulcers, and bleeding. As a tea, sage has been administered for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses.
Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley. Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery. Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery. The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage. lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.
