Walnut Kernel Broken Light Brown Suppliers and Manufacturers

For the Chilean Walnut Commission quality is a priority. That is why since 2012 the technical committee has worked in a quality standard that sought to update the industry standards in line with international requirements and the processes to produce in Chile. In 2013 we launched the quality standard for walnuts in shell, shelled manually and shelled mechanically.The temperate climate of Chile’s central region, with its moderate temperatures and warm dry summers, is one of the best in the world for high quality fruit production: fresh fruit, dried fruit and especially walnuts. Chile’s geographic position in the South Hemisphere, gives an enormous advantage to the country. Chile is able to supply the foreign market with walnuts of recognized quality and freshness, during the months of the highest demand (April to December). Chilean Walnuts are considered to be the world's best. Product Attributes : Product Specification Product number : WL-7123 Place of Origin : Chile Crop Year : 2018 Broken ratio : 0.02% Cultivation Type : Natural Variety : Chandler Packing method : 25 Minimum Order Quantity : 5 Tons Delivery : 2 weeks Samples : Yes

Walnuts Kernels are a rich source of energy and hold many health-benefiting nutrients, minerals, antioxidants and vitamins that are essential for wellbeing. Health Benefits of Walnuts Kernels: 1.Walnuts Kernels are a rich source of monounsaturated fatty acids (about 72%) like oleic acid. 2.Walnuts Kernels are an excellent source of vitamin-E, especially rich in �³ -tocopherol. 3.Walnuts Kernels are a rich source of minerals such as manganese, copper, potassium, calcium, iron, magnesium, zinc, and selenium. 4.Walnut oil has a deliciously nutty aroma and possess excellent astringent properties. 5.Walnuts Kernels are a rich source of many phytochemical substances that may contribute to their overall antioxidant activity, including melatonin, ellagic acid, vitamin-E, carotenoids, and polyphenolic compounds. 6.Walnuts Kernels are a rich source of all-important om ega-3 essential fatty acids such as linoleic acid, alpha-linolenic acid (ALA) and arachidonic acids. Eating as just as a handful (25 g) of walnuts every day can provide about 90% of RDI (recommended daily intake) of omega-3 fatty acids.

White Whole Cashew kernels of all variety like W180, W210, W240, W320, W400, W500, LWP (broken), Split. Best quality with test report and perfect counting.

we are exporting Basmati Rice high quality: Basmati Rice ( 5% - 100% broken) long grain white rice (100% - 25% - 15% - 10% - 5% broken) glutinous rice/sticky rice (5% - 10% broken) Basmati Rice 5% broken. A 100% of Basmati rice from our company was selected from the best source of the farm, through the meticulous process with high technology. Thus the gain is gorgeous and silk, soft, premium, bright, clean, cooked well, and has the exclusive smell of Basmati rice. JASMINE RICE 100% (92% PURITY) The Jasmine rice that mixed with 8% or less other breeds of rice compared by the total weight and Jasmine must be 92% pure call for a common standard for Export or Domestic use. Long Grain (6.6 - 7.0mm) maximum 70.0%. Short Grain (6.2 - 6.0 mm) minimum 5.0%. Whole kernels not less than 60.0%. Size of Broken having the length less 5.2 mm not exceeding 4.0%. Size of Head rice >=8.0mm. Chalky kernels not exceeding 3.0%. White glutinous rice not exceeding 1.5%. Paddy not exceeding 5 grains per 1 kg of rice. Milling degree: Extra well milled. PATHUMTHANI (ORGANIC JASMINE) RICE 100%. Prime Quality - contains no less than 90 percent Thai Pathumthani Fragrant Rice Superb Quality - contains no less than 80 percent Thai Pathumthani Fragrant Rice Moisture content not exceeding 14.0%. Whole kernels by not less than 60.0%. Size of Broken having the length less 5.2 mm not exceeding 4.5%. Size of Head rice >=8.0mm. Yellow kernels not exceeding 0.2% Chalky kernels not exceeding 6.0%; Damaged kernels not exceeding 0.25% White glutinous rice not exceeding 1.5%; Paddy not exceeding 7 grains per 1 kg of rice. Underdeveloped kernels, immature kernels, other seeds and foreign matter either singly or combined not exceeding 0.2.%. Milling degree: Extra well milled.

We specialize in supplying a wide variety of rice, including Parboiled IR65, White Rice, Brown Rice, and many other types to meet a range of culinary requirements. IR64 Rice Specification (5% Broken): Maximum Broken Grains (2/3rd basis): 5% Black/Black Tipped Grains: Max 0.25% Natural Rice Admixture: Max 12% Grain Length: 5.6-6.00 MM Moisture Content: Max 13% Discolored/Damaged Grains: Max 2% Free from dead cells and fit for human consumption

Broken: 5% max. Moisture: 14.5% max. Foreign matters: 0.1% max. Chalky kernels: 6.0% max. Red & red streaked kernels: 2% max. Damaged kernels: 1.5% max. Glutinous kernels: 1.5% max. Yellow kernels: 0.5% max. Paddy (grains/kg): 15 grains max. Average length: 6.2 mm. Whole of grain: >=60% max. Green kernels: 0.2% max. Crop year: new crop. Rice quality: Purity, unmixed. The taste: natural fragrant of rice. The storage condition: Put a dry and cool place, avoid a humid place. Expiry date: 12 months from the production date.

Natural Cocoa Powder Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 8% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years

Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.

Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible. There are a number of different styles of desiccated coconut used around the world, and availability of this coconut product varies, depending on the region where one is shopping. If desiccated coconut is not available, regular dried coconut can be used as a replacement, although dried content tends to have higher moisture content, despite the "dried" in the name. One of the most common forms of desiccated coconut is an unsweetened, very powdery product which is produced by drying shredded coconut and then grinding the shreds. It is also possible to find coarser desiccated coconut, such as desiccated shreds and even flakes of coconut. Many producers also make sweetened versions. The label should clearly specify whether or not the coconut has been sweetened. Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel after the removal of brown testa. It finds extensive use in confectioneries, puddings and many other food preparations as a substitute to raw grated coconut.