Tej Patta Suppliers and Manufacturers

Being a reckoned name, we are engaged in manufacturing and supplying Stainless Steel Patta. These products are manufactured at our workplace with the help of advanced machinery. Owing to their accurate dimensions and sturdy design, these products are availed by a huge client base. Our customers can make use of these products in construction applications. Features: High strength Dimensional accuracy Corrosion resistance

Price - Rs 200/ Kilogram Product Specification Pack Type Standard Brand Preference NT Minimum Order Quantity 1 Kilogram Product Description Description : Bay leaf is the oldest herbs or spice and is a native of Asia Minor. Also known by name of 'Sweet bay', 'bay laurel', 'Noble laurel' & 'True laurel', its leaves have aromatic odor & are bitter and spicy. Mixing well with oils like cedarwood & coriander, it finds extensive use as a constituent in men's soaps, colognes, cosmetics & hair tonics. Detail : Indian Name : Sweetbay, Mediterranean bay, laurel, tej patta Botonical Name :Pimento Racemosa Additional Information Item Code HO07 Delivery Time 3-5 Days Port Of Dispatch Jhansi Production Capacity Any Packaging Details As Per Client Requirement Payment Terms L/C (Letter of Credit)/T/T (Bank Transfer)/Other

Shubhlaxmi Industries is a manufacturer and exporter of top grade Bay Leaves. They are sold as dried whole leaf. We have a selection of quality Bay leaves packed under hygienic condition. The aroma of Bay leaves spread upon opening the pack and satiates the end user. The botanical name of Bay leaf is Laurus nobilis and it belongs to Lauraceae Family. They are elliptical in shape with one end pointed. The upper surface is olive green in color and has a shine. The lower surface is dull olive to brown in color. It has soft aroma and they are bitter in taste. Bay leaves are native to Mediterranean region and grow in Europe and California. Bay leaves are commonly known as Tej Patta in India. Bay leaves in Indian cuisines are mostly used in tempering. They are mainly used for adding flavor and aroma to pulao or curry. Crushed Bay leaves are used in making Biryani Masala. They impart even more delicate aroma to delicacies. Bay leaves are often used in flavoring soups and stews in Mediterranean cuisines. Bay leaves have some medical properties. They are useful in treating high blood sugar, migraine and headache, bacterial and fungal infection. They have anti inflammatory and anti oxidant properties. Specification HS Code ; 09109990 Color : Greenish,greenish Yellow Type : 98%/99% Machine Clean & Sortex Shape : Eliptical Moisture : 13% Max Length : 2.5-7.5cm Width : 1.6-2.5cm Volatile Oil : 1.5%max Ash : 4% Max Acid Insoluble Ash : 0.8%max Origin : Arunachalpradesh/sikkim Packing : 5/10/25/50 Kg Net Pp. & Brand Packing Quality Assurance : Geo-chem Loading Capacity : 7mt In 20'fcl

Green Curry Leaves Kari Patta, Packaging Size: PP Bag, Packaging Type: Standard Price - Rs 100/ Kg Product Specification Color Green Packaging Size PP Bag Packaging Type Standard Quality Available A Grade, B Grade, C Grade Dried Yes Botanical Name Curry Leaf Scientific Name Curry Leaf Shelf Life 365 days Is It Dried Dried Part Used Leaves Country of Origin Made in India Minimum Order Quantity 50 Kg Product Description We are manufacturer and leading supplier of Sage leave from india.The leaves of the curry tree are called curry leaves or sweet Neem leaves.Curry leaves are known by different names in various regions of India such as Kadi Patta (Marathi), Karibevu (Kannada), Mitho Limdo (Gujrati), and Karuvepillai (Tamil), among others. The curry leaves plant needs a warm climate to thrive and grow best in tropical regions. Additional Information Item Code HJUIO Delivery Time 5 Days Production Capacity 100 ton Packaging Details As per client requirement

Sourced from the sunny nutmeg groves of India, our premium mace arrives ready to elevate your culinary creations. Mace is the lacy, net-like aril that surrounds the nutmeg seed. Unlike nutmeg's intense warmth, mace offers a more delicate yet complex flavor profile. Hints of citrus, pepper, and subtle sweetness dance on the palate, making it a versatile addition to both sweet and savory dishes. Hailing from the verdant landscapes of India, mace emerges as a precious spice, a captivating companion to its more famous sibling, nutmeg. Nestled within the vibrant red aril of the nutmeg fruit, mace boasts a delicate, lacy appearance, resembling a feathery net. This intricate web of threads, ranging from a light cream to a warm, golden hue, holds an aroma that is both intense and alluring. The essence of mace is a symphony of warm, peppery notes intertwined with the sweetness of nutmeg, laced with a hint of citrus and a subtle floral character. Cultivated primarily in the southern Indian states of Kerala and Tamil Nadu, Indian mace enjoys a well-deserved reputation for its exceptional quality. The journey of mace begins with the nutmeg tree, a majestic evergreen that thrives in the humid, tropical climate. Once the fruit ripens, it splits open, revealing the aril â?? the lacy covering surrounding the nutmeg seed. This aril is meticulously hand-picked at its peak maturity, ensuring the capture of its most vibrant flavor profile. The delicate threads are then carefully separated from the aril and laid out in the warm embrace of the Indian sun to dry naturally. This sun-drying process intensifies the essential oils within the mace, further enhancing its aroma and potency. Beyond its culinary prowess, Indian mace boasts a rich history deeply intertwined with the spice trade. For centuries, it has been prized for its medicinal properties. Traditional Indian medicine utilizes mace for its digestive and pain-relieving benefits. Its essential oils are also believed to possess antibacterial and anti-inflammatory properties. When you choose Indian mace for export, you are not just acquiring a spice; you are embracing a legacy. It represents the meticulous handwork of Indian farmers, the warmth of the tropical sun, and the rich tapestry of Indian culinary heritage. With its captivating aroma, versatile applications, and potential health benefits, Indian mace stands poised to be a star ingredient in kitchens around the world.

Haldi, also known as turmeric, is a vibrantly colored golden spice cultivated extensively in India. Renowned for its earthy aroma and slightly bitter, peppery flavor, Indian Haldi is prized for its exceptional quality and therapeutic properties. Grown in the fertile plains and rich soils of Andhra Pradesh, Tamil Nadu, Maharashtra, and other regions, Indian Haldi undergoes a meticulous processing and grading system. Haldi, also known as turmeric, is a vibrant golden spice deeply rooted in Indian culture and cuisine. Cultivated for millennia in the fertile soils of the subcontinent, Indian Haldi offers a unique combination of aroma, flavor, and potent health benefits, making it a prized export for discerning global markets. At its core, Indian Haldi is the dried, ground rhizome (underground stem) of the Curcuma longa plant. Grown primarily in the southern states of Andhra Pradesh, Telangana, Tamil Nadu, Karnataka, and Maharashtra, Indian Haldi thrives in warm, humid climates. The rich, dark alluvial soil of these regions imparts a distinct earthy character to the spice. After harvesting, the rhizomes undergo a meticulous processing procedure. They are first boiled, then dried in the sun or low-heat ovens. Finally, they are polished and ground into a fine, golden powder, the familiar form we recognize as turmeric. The Indian government actively supports the export of Haldi. Strict quality control measures ensure that exported turmeric meets international food safety standards. Additionally, initiatives like the Geographical Indications (GI) tag for specific regions like Sangli further enhance the reputation and value of Indian Haldi. Looking ahead, Indian Haldi is poised for continued growth in the export market. Its vibrant color, unique flavor profile, and well-documented health benefits make it an attractive ingredient for a global audience. With continued focus on quality control, innovation in processing, and strategic marketing, Indian Haldi is set to retain its position as the world's leading source of this golden spice.

India boasts some of the world's most prized coriander seeds, also known as Dhaniya. These tiny, oval-shaped seeds are sun-dried to perfection, capturing their intense, citrusy aroma and warm, peppery flavor. Grown in various regions across the country, Indian Dhaniya is meticulously sorted and cleaned to ensure a uniform size and vibrant greenish-yellow color. Dhaniya, also known as coriander, is a fragrant and versatile herb native to the Indian subcontinent. It holds a prominent place in Indian cuisine, adding its unique aroma and citrusy-peppery flavor to countless dishes. From its delicate green leaves to its earthy-toned seeds, dhaniya is a true culinary gem prized for its taste and health benefits. This description delves into the world of dhaniya, exploring its characteristics, cultivation practices in India, processing for export, and its significance in the global spice trade. Aromatic Allure: Dhaniya boasts a captivating fragrance. The fresh leaves emit a bright, citrusy aroma with a hint of pepper, while the seeds possess a warmer, earthier scent with notes of spice and citrus. This unique olfactory profile makes dhaniya a key ingredient in creating depth and complexity in curries, chutneys, and spice blends like garam masala. A Culinary Legacy: Dhaniya is more than just an herb; it's a cornerstone of Indian cuisine. Its presence in countless dishes reflects its cultural significance. From the vibrant green garnish on a steaming plate of biryani to the earthy warmth it lends to a comforting dal, dhaniya weaves its magic throughout the Indian culinary landscape. The Enchanting Dhaniya Journey: From its meticulous cultivation in India's rich soil to its journey across continents, dhaniya embodies the essence of a true global spice. Its captivating aroma, versatile flavor, and potential health benefits make it a treasured ingredient for chefs and home cooks alike. As the demand for authentic and flavorful ingredients continues to rise, Indian dhaniya is poised to remain a shining star in the international spice trade.

Cumin, a prized spice native to the Mediterranean region, thrives in India's dry climate, particularly in Gujarat and Rajasthan. Indian cumin, known for its intense aroma and warm, earthy flavor, is a crucial element in curries, lentil dishes, and countless other culinary creations. Cumin, a treasure trove of aroma and flavor, holds a prominent place among India's illustrious exports. This slender, boat-shaped seed, hailing from the Apiaceous family, boasts a rich history deeply intertwined with Indian cuisine. Renowned for its warm, earthy notes with a hint of citrus, Indian cumin adds an irresistible depth to curries, dals, and countless other culinary creations. India, a land blessed with fertile soil and a favorable climate, is one of the world's leading producers of cumin. Grown primarily in Rajasthan, Gujarat, and Madhya Pradesh, Indian cumin thrives under the warm Indian sun. Two distinct varieties dominate the export scene: Gujarat Cumin and Rajasthani Cumin. Indian cumin caters to a diverse range of export markets. Leading importers include countries in the Middle East, North Africa, Southeast Asia, and Europe. Renowned for its versatility, Indian cumin seamlessly integrates into various cuisines, adding its unique touch to everything from stews and soups to marinades and rubs. In conclusion, Indian cumin is more than just a spice; it's a cultural ambassador, carrying the essence of Indian culinary heritage to the world. From its sun-kissed origins to its meticulous processing, Indian cumin offers a sensory experience unlike any other. With its unmatched quality, distinct flavor profile, and versatility, Indian cumin remains a coveted ingredient for chefs and home cooks everywhere, solidifying its position as a global culinary treasure.

Cinamon, also spelled cinnamon, cultivated in Vietnam and exported from India offers a unique taste profile prized by connoisseurs. Vietnamese cinnamon, a type known as Cassia cinnamon, is distinguished by its intense aroma and flavor, with subtle hints of spice and warmth. Indian exporters source high-quality Vietnamese cinnamon sticks, quills, and powder, ensuring consistent quality and purity. Cinnamon, also spelled cinnamon, boasts a rich history as a coveted spice, gracing tables and medicinal practices for millennia. Vietnam has emerged as a key producer of this aromatic bark, and Indian exporters stand to benefit from its unique qualities. Here's a detailed exploration of Cinamon Vietnam, highlighting its characteristics, export potential, and considerations for Indian businesses. The Allure of Vietnamese Cinnamon: Vietnamese cinnamon, primarily Cinnamomum loureiroi, is known for its distinct flavor profile. Compared to its cousin, Ceylon cinnamon (Cinnamomum zeylanicum), Vietnamese cinnamon packs a stronger punch. It offers a more intense, almost peppery taste with warm undertones. This quality makes it a favorite in savory dishes like curries, pho, and stews. Additionally, Vietnamese cinnamon boasts a higher content of cinnamaldehyde, the essential oil responsible for its characteristic aroma and some health benefits. Sustainability: As with any agricultural product, sustainable sourcing practices are important. Indian exporters can look for Vietnamese suppliers who prioritize ethical farming methods. Value Addition: Explore opportunities for value addition, such as offering pre-blended spice mixes or customized grinds to cater to specific market demands. By carefully considering these factors, Indian exporters can unlock the full potential of Vietnamese cinnamon and establish a thriving export business. The fragrant allure of this Vietnamese spice, coupled with Indian expertise, can create a winning combination in the global spice trade.

Cardamom, the "Queen of Spices," is a highly sought-after Indian export prized for its intense aroma and complex flavor. Cultivated in the southern states of Kerala, Tamil Nadu, and Karnataka, India's cardamom boasts a rich history dating back centuries. Cardamom, the "Queen of Spices," is a highly prized condiment native to the evergreen rainforests of the Western Ghats in South India. For centuries, India has been a leading producer and exporter of cardamom, its unique aroma and flavor gracing cuisines around the world. This following description delves into the details of Indian cardamom, specifically geared towards its export market. Botanical Bounty: Two main varieties of cardamom reign supreme in India: Green Cardamom (Elettaria cardamomum): The most popular type, boasting a fresh, intensely aromatic flavor and a light green color. Black Cardamom (Amomum subulatum): Possessing a smoky, medicinal aroma and a dark brown exterior, often used in savory dishes. Indian cardamom cultivation flourishes in the states of Kerala, Karnataka, and Tamil Nadu, where the ideal tropical climate with abundant rainfall provides the perfect growing conditions. Cardamom plants thrive in the shade of taller trees, their green lanceolate leaves framing delicate white flowers that mature into capsule-shaped fruits containing the precious seeds we know as cardamom. The Art of Cardamom Processing: The meticulous processing of cardamom is as crucial as its cultivation. Once the fruits reach maturity, they are hand-picked to ensure optimal quality. The fruits then undergo a curing process under the sun or in low-heat dryers to preserve their vibrant green color and release their essential oils, which contribute to the distinctive cardamom aroma. Subsequently, the dried fruits are carefully split open to reveal the jet-black seeds within, which are then graded and sized for export. In conclusion, Indian cardamom is a treasure trove of flavor and aroma, meticulously cultivated, processed, and exported to meet the discerning demands of international markets. Its unique characteristics and commitment to quality make Indian cardamom a highly sought-after spice, certain to grace palates and enhance culinary creations around the globe. World Wide Shipping Highest Quality Produce 24 FSSAI Certified 100% Chemical Free

Sourced from the lush green hills of India, our premium black peppercorns offer an intense and aromatic experience. Cultivated with generations of expertise, these hand-picked peppercorns are sun-dried to perfection, locking in their distinct pungency and complex flavor profile. Each whole black peppercorn boasts a wrinkled, dark exterior, and upon crushing releases a burst of warmth, sharp peppery notes, and subtle earthy undertones. India, the land of spices, offers a treasure trove of culinary delights, and at the heart of it all lies the king - black pepper. Renowned for its distinct pungency and warmth, Indian black pepper is a prized export, revered by chefs and home cooks globally. Hailing from the Piper nigrum vine, which thrives in the warm, humid climate of Kerala, Karnataka, and other southern Indian states, Indian black pepper boasts a unique journey. The peppercorns begin as green berries, clinging to the vine like emerald jewels. As they mature, they transition from a vibrant green to a fiery red, finally reaching their peak flavor and aroma when fully ripe. Here's where the magic happens. These ripe berries undergo a meticulous sun-drying process, transforming them into the wrinkled, dark brown spheres we recognize as black pepper. Indian black pepper is more than just a culinary delight; it's a testament to tradition and expertise. From the meticulous cultivation practices to the sun-drying techniques passed down through generations, Indian black pepper is a labor of love. When you purchase Indian black pepper for export, you're not just acquiring a spice; you're bringing a piece of India's rich culinary heritage to your table. World Wide Shipping Highest Quality Produce 24 FSSAI Certified 100% Chemical Free

Back Cardamom, also known as Malabar Cardamom, is a prized spice indigenous to the Western Ghats of India. Unlike its green counterpart, Back Cardamom undergoes a curing process that turns its husk a deep brown and intensifies its aroma. This sun-drying technique concentrates the essential oils within the pod, resulting in a complex flavor profile characterized by smoky, medicinal, and eucalyptus notes. Back cardamom, also known as Amomum repens or green cardamom, reigns supreme as a coveted spice in the global culinary scene. Cultivated in the verdant terrains of India, particularly in the southern states of Kerala, Tamil Nadu, and Karnataka, this emerald-hued jewel boasts an intense aroma and complex flavor profile that elevates countless dishes. Here's a detailed exploration of back cardamom, specifically focusing on its export potential from India: Back cardamom belongs to the Zingiberaceae family, closely related to ginger and turmeric. The plant itself is a herbaceous perennial with broad, green leaves and white flowers that mature into capsule-like fruits. These fruits, harvested when green and immature, are the source of the prized spice. Inside each fruit lie numerous black seeds, the actual cardamom kernels, possessing the characteristic intense aroma and flavor. Aromatic Allure: The Unique Essence of Back Cardamom: The captivating fragrance of back cardamom is attributed to a unique blend of volatile oils, primarily cineole and limonene. These compounds create a complex interplay of aromas, offering a refreshing citrusy undertone balanced by warm, almost smoky nuances. The flavor profile mirrors the aroma, delivering an initial burst of coolness followed by a surge of warmth and a lingering sweetness. This unique combination makes back cardamom an incredibly versatile spice, gracing both sweet and savory creations. World Wide Shipping Highest Quality Produce 24 FSSAI Certified 100% Chemical Fre

India boasts a rich variety of Non-Basmati rice exported worldwide, known for its versatility, affordability, and distinct qualities. Unlike the long, aromatic grains of Basmati, Non-Basmati rice encompasses a wider range of medium and short-grain varieties. These include Sharbati, Sona Masuri, and Pusa varieties, each possessing unique characteristics. Non-Basmati rice is known for its excellent cooking yield, expanding up to two or three times its volume when cooked. This makes it a cost-effective option for consumers. Additionally, its neutral flavor profile makes it perfect for absorbing the essence of spices and ingredients, rendering it ideal for various cuisines around the world. Exported from India in numerous forms, including white, brown, and parboiled, Non-Basmati rice caters to a diverse range of dietary preferences and culinary needs. While Basmati rice basks in the spotlight for its long, aromatic grains, India is a powerhouse in exporting another equally significant category - Non-Basmati rice. This diverse group of rice varieties plays a crucial role in global food security, offering a staple food source for millions across the world. Let's delve deeper into the world of Non-Basmati rice exports from India. Varieties Galore: India's Non-Basmati rice encompasses a vast array of sub-categories, each catering to specific preferences and culinary uses. Some prominent examples include: Swarna: A high-yielding, medium-grain rice known for its creamy texture and pleasant aroma. It's popular in South India and exported to various countries. IR64: A medium-grain, high-yielding, and disease-resistant variety. It's widely cultivated across India and a major export success story due to its adaptability. Ponni: A long-grain rice known for its fluffy texture and slightly sweet taste. It's a staple in South India and a popular choice in the export market. Sharbati: A aromatic and flavorful rice variety from Punjab. While not Basmati-grade, it offers a distinct taste profile at a competitive price, making it a preferred choice for many export destinations. Beyond the Grain: The strength of Non-Basmati rice exports lies in its versatility. Unlike Basmati, which is primarily enjoyed as a whole grain, Non-Basmati rice caters to various preferences. It can be milled into different grades â?? coarse, medium, and fine â?? depending on the end use. This allows for a wider range of applications, from fluffy table rice to broken rice used for flour production or brewing. Global Appeal: Non-Basmati rice from India finds favor across the globe due to several factors: World Wide Shipping Highest Quality Produce 24 FSSAI Certified 100% Chemical Free

Hailing from the fertile plains of India, Buddha Rice boasts a legacy as rich as its flavor. Cultivated using traditional methods passed down for generations, these long, slender grains are renowned for their pearly white appearance and unmatched aroma. Grown in harmony with nature, Buddha Rice is often cultivated organically, ensuring purity and a minimal environmental footprint. Upon cooking, the grains elongate further, transforming into fluffy perfection that holds its shape beautifully. Each bite delivers a delicate sweetness and a subtle nutty undertone, making it a versatile delight for any culinary creation. Exported from India with the utmost care, Buddha Rice promises a taste of India's heritage, perfect for discerning palates around the world. Hailing from the fertile plains nestled in the foothills of the mighty Himalayas, Buddha Rice, a long-grain aromatic variety, carries the essence of India's rich agricultural heritage. Cultivated for centuries using traditional methods passed down through generations, these slender, pearly white grains embody the spiritual significance and culinary delight associated with the name "Buddha." Buddha Rice is renowned for its exceptional elongation ratio. Each grain, upon cooking, lengthens dramatically, transforming into a fluffy, separate strand that retains a delightful bite. Unlike other long-grain varieties, Buddha Rice boasts a subtle, sweet, and almost nutty aroma, adding a unique dimension to any dish. This delicate fragrance is attributed to the unique microclimate of the Himalayan foothills, where cool mountain air and pristine water combine to nurture the rice paddies. In conclusion, Buddha Rice, a gift from the Himalayas, embodies the rich tapestry of Indian tradition, sustainable agriculture, and culinary excellence. Its unique characteristics, cultural significance, and versatility make it a valuable addition to any pantry. As international palates continue to explore the diverse flavors of the world, Buddha Rice stands poised to become a staple, offering a taste of India's vibrant heritage in every fluffy, aromatic bite. World Wide Shipping Highest Quality Produce 24 FSSAI Certified 100% Chemical Free

India boasts a rich heritage of cultivating some of the world's finest rice varieties. From the long, slender grains of Basmati, known for its delicate aroma and fluffy texture, to the shorter, plump kernels of Sona Masuri, perfect for biryani, Indian export rice caters to diverse culinary preferences. These varieties are cultivated in the fertile plains of Punjab, Haryana, and Andhra Pradesh, nurtured by the mighty rivers Indus, Ganges, and Godavari. Stringent quality checks ensure the rice is free from impurities and broken grains, while modern milling techniques preserve the natural bran layers, enhancing its nutritional value. Indian rice is not just a staple food, it's an experience â?? a promise of exquisite taste and unmatched quality on your plate. India, the land of diverse cultures and landscapes, also boasts a rich heritage of rice cultivation. As the world's largest rice exporter, India offers a vast array of varieties, each with unique characteristics and culinary applications. This bounty caters to a global market seeking both aromatic and non-aromatic basmati rice, long-grain and medium-grain options, and specialty rices for specific dishes. Basmati rice, the crown jewel of Indian exports, is renowned for its long, slender grains that elongate further upon cooking. Cultivated in the foothills of the Himalayas, basmati boasts a delicate aroma and a subtle nutty flavor. This fragrant rice cooks to a fluffy texture, separate grains, and is perfect for biryani, pulao, or simply paired with curries and dals. India offers different basmati grades, with Pusa Basmati 1121 being a highly sought-after variety for its extra-long grains and exceptional aroma. This vast selection, coupled with India's focus on quality and competitive pricing, makes Indian rice a preferred choice for importers worldwide. From the fragrant basmati to the versatile long-grain options and the unique specialty rices, Indian rice offers a world of culinary possibilities, waiting to be explored on dinner tables across the globe. World Wide Shipping Highest Quality Produce 24 FSSAI Certified 100% Chemical Free

India's sun-kissed pistachios offer a unique flavor profile to the global market. Grown primarily in the states of Maharashtra and Gujarat, these emerald nuts boast a vibrant green hue and a naturally sweet taste with a hint of saltiness. Indian pistachios are meticulously hand-harvested to ensure quality, resulting in a larger average kernel size compared to other origins. Emerging from the vibrant lands of India, we present a delightful export treasure: the Indian pistachio. Unlike its more common cousins from Iran and California, the Indian pistachio boasts a unique character, adding a captivating twist to your culinary creations. These emerald gems, scientifically known as Pistacia vera, thrive in the arid regions of Gujarat, Maharashtra, and Rajasthan. Bathed in abundant sunshine and nurtured by the fertile soil, the Indian pistachio develops a distinctive flavor profile. Compared to its counterparts, the Indian variety offers a subtler sweetness with a hint of earthiness, a quality particularly appreciated by discerning palates. The journey of the Indian pistachio begins in the spring, when the trees erupt in delicate clusters of tiny flowers. These eventually transform into drupes, the fruit encasing the coveted nut. As summer approaches, the drupes ripen, splitting open to reveal the hard-shelled pistachio within. Here, meticulous hand-harvesting takes center stage. Skilled farmers ensure only the ripest nuts are collected, preserving the peak flavor and quality. Once harvested, the pistachios undergo a rigorous processing regime. The shells are carefully cracked, revealing the vibrant green kernels. These are then sun-dried, a natural method that intensifies their inherent flavor and aroma. Rigorous sorting follows, separating the pistachios based on size and color. This meticulous attention to detail ensures only the finest specimens make it into export packaging. When you choose Indian pistachios for export, you are not just selecting a nut; you are embracing a unique flavor profile and a commitment to sustainable, hand-harvesting practices. From the sun-drenched orchards of India to your table, these pistachios promise a culinary adventure, waiting to be explored. With their versatility, exceptional flavor, and impressive health benefits, Indian pistachios are poised to become a prized addition to your pantry and a delightful discovery for your taste buds. World Wide Shipping Highest Quality Produce 24 FSSAI Certified 100% Chemical Free