SKU: 364115376135191 Green okra has a torpedo-shaped pod ranging in length of five to six inches when harvested mature. The pods are pale lime to lime green color, their exterior has furrowed lengthwise grooves. The skin can often be fuzzy to prickly, which can cause an allergic reaction to sensitive skin. The flesh bears a tender spongy membrane with many small white seeds. Okra is known less for its lean flavor and more for its sticky sap that creates the flesh's gelatinous texture. PRODUCT INFO Green Okra is a member of the mallow family along with cotton, cocoa and hibiscus. The okra plant produces broad oak-shaped leaves with bold yellow and white hibiscus-like blossoms. The fruits sprout in vertical patterns from the plant's stems. The sign of a plant flowering indicates fruits will develop quickly within 3-5 days. Young fruits must be harvested daily as the fruits are known to grow so fast you can almost see them growing in front of your eyes. One plant can produce up to 100 okra. Okra left on the stem too long will become tough and essentially unfit for use. Okra is grown for fresh-eating but it also has many other purposes. Okra plants are grown commercially for pickling and canning alone or as a canned soup ingredient, while the seeds are also harvested for making oil and in some cultures are ground and used as a coffee substitute or supplement. USES With okra, harvesting young tender fruits and knowledge of how to cook it are two key ingredients. Okra is historically not eaten alone, rather paired in a multitude of recipes alongside ingredients with bold, complex flavors and varying textures. Okra is most often used as a soup or stew ingredient, though its textures and flavors are truly enhanced when fried and grilled. Okra pairs well with basil, bacon, beet greens, butter, cream, garlic, ham, lemon, kale, onions, parsley, olive oil, pickled vegetables, chile peppers and peppercorns, paprika, tomatoes and turnips. SEASONS Okra is available year-round
SKU: 217537123517253 Morning glory, is a hollow-stemmed semi-aquatic plant with long lance-like leaves. It's used throughout Asia but is perhaps best known by visitors to SE Asia who've seen theatrical street vendors cook it, then throw it across the street to be served up to goggled eyed and gasping tourists! PRODUCT INFO Chinese Morning Glory, botanically classified as Ipomoea aquatica, grow on an herbaceous, trailing vine that is found in humid, tropical lowlands and belongs to the Convolvulaceae, or morning glory family. Also known as Kangkung, Kankun, Chinese spinach, Water spinach, River spinach, and Swamp cabbage, Chinese Morning Glory are a popular leaf vegetable prized for its crunchy stems and tender leaves and can be found in most Southeast Asian cuisines. USES Chinese Morning Glory can be consumed raw or in cooked applications such as steaming, boiling, or stir-frying. Young shoots can be made into a salad and served with green papaya, but the fragile leaves need to be washed thoroughly before use. Chinese Morning Glory are commonly stir-fried in oil and served as a side dish or combined with other vegetables and meats to make a complete meal. They can also be used in curries, soups, and coated in a batter and fried to make a crispy appetizer. Chinese Morning Glory pair well with aromatics such as ginger, garlic, and onions, chili peppers, bay leaves, nam phrik, vinegar, soy sauce, fish sauce, sesame oil, peanut sauces, cuttlefish, and meats such as chicken, pork, and beef. They are highly perishable when fresh and will keep up to 1-2 days in the refrigerator. SEASONS Chinese Morning Glory is available year-round.
SKU: 364215375135191 Turmeric is the rhizome, or root stem, of a tropical blade-leafed plant. The rhizome has an abstract finger-like shape with a rough skin marked with knobs and rings. Turmeric rhizomes often grow up to 3-4 inches long and one-half to one inch in diameter. Its skin's color is a combination of pale earth and orange. The flesh is a vibrant carrot orange color and its flavor warm and peppery with very distinct bitter undertones. It is most often boiled and then dried for powdered form, in which it turns its trademark color. PRODUCT INFO Turmeric, scientifically known as Curcuma longa, is a tropical flowering perennial that falls within the same family as ginger and is one of two rhizomes with an appearance similar to the spicy root. It's cultivated and harvested for its roots, though its leaves are also used in some cultures. USES Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications. It adds freshness to curries and soups, and can be pickled or fried. Its vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces. SEASONS Turmeric 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.
Turmeric is the rhizome, or root stem, of a tropical blade-leafed plant. The rhizome has an abstract finger-like shape with a rough skin marked with knobs and rings. Turmeric rhizomes often grow up to 3-4 inches long and one-half to one inch in diameter. Its skin's color is a combination of pale earth and orange. The flesh is a vibrant carrot orange color and its flavor warm and peppery with very distinct bitter undertones. It is most often boiled and then dried for powdered form, in which it turns its trademark color. PRODUCT INFO Turmeric, scientifically known as Curcuma longa, is a tropical flowering perennial that falls within the same family as ginger and is one of two rhizomes with an appearance similar to the spicy root. It's cultivated and harvested for its roots, though its leaves are also used in some cultures. USES Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications. It adds freshness to curries and soups, and can be pickled or fried. Its vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces. SEASON Turmeric is available year-round
PRODUCT INFO Thai taro corms widely vary in appearance, depending on cultivation time, soil, and climate. The corms are generally small to medium in size, averaging 12 to 13 centimeters in length, and are round to oblong in shape. Each taro plant produces one central corm, and the cormâ??s variegated dark to light brown skin is rough with an uneven, scaly texture comprised of faint horizontal rings and fiber-like hairs. Underneath the surface, the flesh is dense, dry, and starchy, primarily white with subtle purple speckling. Thai taro must be cooked, developing a smooth, thick, sticky, and semi-fluffy consistency. The flesh has a mild, earthy, sweet, nutty, and subtly musky flavor. In addition to the corms, the plants produce large dark green heart-shaped leaves on long stems, connecting into the corms. The young leaves are edible when cooked, providing a vegetal, grassy, and green flavor. USES Thai taro is an excellent source of fiber to regulate the digestive tract, vitamin E to protect the cells against free radical damage, potassium to balance fluid levels, and vitamin C to strengthen the immune system while reducing inflammation. The corms also provide copper to develop connective tissues, calcium and phosphorus to build strong bones and teeth, magnesium to regulate nerve functioning, and other amounts of B vitamins, iron, zinc, vitamin K, and manganese. In addition to the corms, Thai taro leaves are a rich source of vitamin K to assist in faster wound healing, vitamin C to boost the immune system, and other nutrients, including iron, calcium, vitamins A and E, magnesium, and vitamin B2 SEASON Thai taro is available year-round.
PRODUCT INFO The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron. USES Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks. Season Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.
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 Pandan leaves are medium to large in size and are elongated, narrow, and oblong in shape. There are two distinct Pandan plant shapes. If the plant is left undisturbed and the leaves are not harvested, it will develop into a small tree with large, long, and thin green leaves that can reach up to two meters in length. If the leaves are continuously harvested, the plant will stay low to the ground forming a shrub-like appearance with smaller, narrow green leaves growing up to one meter in length. The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma. When cooked, Pandan leaves have a nutty, almond, rose-like, and slightly sweet flavor. Pandan leaves are rich in essential oils, glycosides, and alkaloids, and also contain traces of tannin and isoprene esters. They are traditionally used to reduce symptoms of pain and fevers and are used as a laxative. USES Pandan leaves are best suited for cooked applications such as boiling, steaming, sauteing and frying. They are used in both sweet and savory dishes and are boiled, pounded, bruised, or raked to bring out the flavor. Pandan leaves are often used to wrap meats or sticky rice and are cooked to add a sweet and nutty flavor. They are also wrapped and deep fried to create a crunchy exterior. In addition to savory preparations, Pandan leaves are also used to make desserts and drinks. They can be made into a paste with the juice extracted to make the well-known chiffon cake, and they can be cooked to make Kaya, or pandan-flavored coconut egg jam, which is a traditional Pandan dish still found today in Malaysia and Singapore. Pandan leaves can also be cooked with coconut to make nasi lemak rice or are tied into knots and used for flavoring. Pandan leaves pair well with turmeric, lemongrass, brown sugar, milk, meats such as fish, chicken, beef, and pork, and rice. They will keep for a couple of days when stored unwashed, wrapped in a damp paper towel and sealed in a plastic bag in the refrigerator. Pandan leaves can also be frozen for up to two months. SEASON Pandan leaves are available year-round.
Zingiber Officinale (Ginger) Root Oil / Aceite esencial de jengibre fresco / Huile essentielle de gingembre frais / Minyak Jah Cas No 8007-08-7; 84696-15-1 EC No 283-634-2 FEMA No 2522 Product Synonyms : minyak jahe, jahe amprit, emprit, rhizome, root, Ginger Oil Fresh, frais, gingerbread, jahe gajah Olfactive Profile : Warm, spicy, pungent, peppered, woody, earthy, sweet, citrus/lemony odour Ginger is a knotted, thick, beige, underground stem also known as rhizome The stem extends roughly 12 inches above ground with long, narrow, ribbed green leaves coupled with white or yellowish-green flowers Ginger has a slightly biting and hot note. it's aroma is rich, sweet, warm and has a distinctive woody olfactory note
Alfalfa Pellets Thank you for contacting us. We can offer best quality Alfalfa Pellets. Further, this is a 100% Natural Product grown and cultivated in Gujarat State of India, the nutritional specifications are subject to vary as no additions of foreign matters are made to increase/control the nutritional specification of the same. Available In : 8 x 25 mm We produce widest range of Alfalfa Pellets for Animal Feeding Objective. We produce 8� mm Alfalfa Pellet and 10� mm Alfalfa Pellet for Animal Feed Forage Industry Alfalfa Pelleting Process Generally its grown during the period of November to April Months of the year in India and the cutting process begins from the 45th� day of the plantation. The field cut green alfalfa is spread on the agriculture land for sun drying process (which is generally called sun curing process). This is the most important phase of administration, wherein during the sun curing process the alfalfa leaves and stem has to be dried in such a manner that the leaves should not turn yellow or loose green pigments. After 7 days of meticulous administration, the green alfalfa is converted in to hay. The hay is loaded in trucks and transported to production side, where the first stage is to sieve (clean) the entire hay, so minor or major dust articles are removed from the same. After cleaning process the hard stem particles are removed through a mechanical machining process and the available residue is absolutely clean and dehydrated soft leaves and soft steam. The dehydrated alfalfa particles (leaves & steam) are grinded to a finer particles size. The overall texture of hay is now converted to Powder Form. The powdered alfalfa is then passed through 100 degree Celsius stream for about 8 minutes, which detoxifies the alfalfa from any toxic elements and also gets cooked at a very digestible ratio. The highly cooked alfalfa meal is then pelleted through feed extrusion methodology, during the process of pelleting again the cooked meal reaches to an extremely high temperature of 123 Degree Celsius, due mechanical thrust of the extruder in its 22 ft long barrel The extremely hot pellets are then cooled down to a room temperature level, enabling the moisture level below 12%. The above process produces the most advance format of Alfalfa Hay Pellet in 8 x 25 mm� and 6 x 25 mm size absolutely hygienic for Animal and Poultry feeding Purpose Facts of Indian Alfalfa The pricing of the alfalfa hay / pellet is totally dependent of the physical hay recovery after sun curing process, which varies 10% to 15%, which means when 100 Kgs of green alfalfa is sun dried, the hay recovery varies between 10Kgs to 15 Kgs. The recoveries are totally dependent on the environmental factor and the water content within the stems of the alfalfa. Countries like Canada, Northern US, New Zealand and Northern European Countries donâ??t get direct sun light (rather they get inclined sun lig
Moisture : 12% Color : Brown Reddish Headless : 20% Baby Clove : 4% Dust : 0.5% Stems : 0.5%
AVAILABLE: *MACE HPQ *MACE FAQ *MACE PAPUA
Available: *nutmeg Abcd (Siau) *nutmeg Abcd (Manado) *nutmeg Abcd (Ambon) *nutmeg Ss *nutmeg Bwp *nutmeg With Shell *nutmeg Powder (Premium) *nutmeg Powder (Normal)
High-Quality Clove Stem Origin Indonesia Oil Content 5% - 6%
Byadagi chilli is a variety of chilli mainly grown in the Indian state of Karnataka. The business involving Byadagi chillis has the second largest turnover among all chilli varieties of India. An oil, oleoresin, extracted from these chillies is used in the preparation of nail polish and lipstick. Byadagi chilli is also known for its deep red colour and is less spicy and is used in many food preparations of South India. Itâ??s a kind of wrinkled, long and dark red colored dried red chilli that has health enriching vitamins and minerals. You can get Byadgi dried red chillies in different forms in the market like byadgi chilli with stem, byadgi chilli without stem, crushed dried red chilli flakes and dried red chilli powder.
Product name: Sage Spice Botanical name Salvia officinalis Hs Code 121190 Origin Egypt Packing: 20 kg pp bags Salvia officinalis, the common sage or sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. History Salvia officinalis has been used since ancient times for treating snakebites, increasing women's fertility, and more. The Romans referred to sage as the "holy herb," and employed it in their religious rituals. Pliny the Elder said called salvia by the Romans and used as a diuretic, a local anesthetic for the skin, a styptic, and for other uses. CONTACT THE SPECIALIST FAMILY BUSINESS COMPANY NOW 24/7 NO BROKERS PLS
Product name: Dates Ramadan Origin: Dates Ramadan Binomial name: Phoenix dactylifera L. HS CODE: 0804100044 Semi dry dates Phoenix dactylifera, commonly known as the date palm, Date palms reach up to 30 metres (100 feet) in height, growing singly or forming a clump with several stems from a single root system. Slow-growing, they can reach over 100 years of age when maintained properly. Date fruits (dates) are oval-cylindrical, 3 to 7 centimetres (1 to 3 inches) long, and about 2.5 cm (1 in) in diameter, with colour ranging from dark brown to bright red or yellow, depending on variety. Containing 61�?�¢??68 % sugar by mass when dried, dates are very sweet and are enjoyed as desserts on their own or within confections. There is archaeological evidence of date cultivation in Arabia from the 6th millennium BCE. The total annual world production of dates is 8.5 million metric tons (9.4�???106 short tons), The countries of the Middle East and North Africa being the largest producers and consumers. Dates are "emblematic of oasis agriculture and highly symbolic in Muslim, Christian, and Jewish religions". FOR MORE INFO & ORDERS CONTACT THE SPECIALIST NOW (24/7)
PRODUCT NAME: Date Fruit / Date palm Binomial name: Phoenix dactylifera L. HS CODE: 08041000 Phoenix dactylifera, commonly known as the date palm, Date palms reach up to 30 metres (100 feet) in height, growing singly or forming a clump with several stems from a single root system. Slow-growing, they can reach over 100 years of age when maintained properly. Date fruits (dates) are oval-cylindrical, 3 to 7 centimetres (1 to 3 inches) long, and about 2.5 cm (1 in) in diameter, with colour ranging from dark brown to bright red or yellow, depending on variety. Containing 61â??68 % sugar by mass when dried, dates are very sweet and are enjoyed as desserts on their own or within confections. There is archaeological evidence of date cultivation in Arabia from the 6th millennium BCE. The total annual world production of dates is 8.5 million metric tons (9.4�?106 short tons), The countries of the Middle East and North Africa being the largest producers and consumers. Dates are "emblematic of oasis agriculture and highly symbolic in Muslim, Christian, and Jewish religions". FOR MORE INFO & ORDERS CONTACT THE SPECIALIST NOW (24/7)
Product name: Dry Sage Botanical name: Salvia officinalis Hs Code: 12119099 Origin: Egypt Salvia officinalis has numerous common names. Some of the best-known are sage, common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. The specific epithet officinalis refers to plants with a well-established medicinal or culinary value. Salvia officinalis, the common sage or sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. The common name "sage" is also used for closely related species and cultivars. History Painting from Koehler's Medicinal Plants (1887) Salvia officinalis has been used since ancient times for warding off evil, snakebites, increasing women's fertility, and more. The Romans referred to sage as the "holy herb," and employed it in their religious rituals. Theophrastus wrote about two different sages, a wild undershrub he called sphakos, and a similar cultivated plant he called elelisphakos. Pliny the Elder said the latter plant was called salvia by the Romans, and used as a diuretic, a local anesthetic for the skin, a styptic, and for other uses. Charlemagne recommended the plant for cultivation in the early Middle Ages, and during the Carolingian Empire, it was cultivated in monastery gardens. Walafrid Strabo described it in his poem Hortulus as having a sweet scent and being useful for many human ailmentsâ??he went back to the Greek root for the name and called it lelifagus. CONTACT US NOW FOR ORDER & INFO (24/7)
