Oishi Toss Potato Crips 75Gr Seaweed Suppliers and Manufacturers

OISHI Opala Chocolate Plyed Potatoes 100gr qty/carton : 20 x 100gr We encourage you to mix a lot of items inside one container. All orders will be quoted on competitive price, handled carefully and shipped as soon as possible.

OISHI Opala Chocolate plyed Potatoes 28gr qty/carton : 60 x 28gr We encourage you to mix a lot of items inside one container. All orders will be quoted on competitive price, handled carefully and shipped as soon as possible.

Eucheuma Cottonii

The potato is a starchy food, a tuber of the plant Solanum tuberosum, and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16th century. Today they are a staple food in many parts of the world and an integral part of much of the world's food supply. As of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of potatoes presently cultivated worldwide descend from varieties that originated in the lowlands of south-central Chile. MOQ: 20ft container Supplied from India, Vietnam, or Indonesia.

Seaweed, cashew nut , used engine oil, rice, beans, spices: ginger, garlic,,turmeric, cinnamon, �vegetables, onion, sweat potato, carrot, cabbage, water melon.

Ingredients: 1.5 tablespoon oil 1 bay leaf 4 green cardamoms 4 whole cloves 6 black peppercorns 1 teaspoon cumin seeds 1 medium red onion, sliced 1 green chilli sliced â?¢ 12 California walnut halves smashed 2 teaspoons ginger-garlic paste ½ cup frozen green peas soaked in warm water for 10 mins 2 medium carrots, 100 gm, sliced 1 medium potato, 185 gm diced into 1-inch pieces 1/3 cup cilantro chopped ½ teaspoon garam masala ½ teaspoon smoked paprika ¾ teaspoon salt for taste 1 cup basmati rice 1.25 cups water Method Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 mins. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Saute for 30 seconds until the spices are fragrant. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins until the onion turns light brown. Then add ginger-garlic paste and cook for a minute. After this, add the vegetables - potato, carrots and green peas. Also add choppedcilantro, garam masala, smoked paprika and salt. Then put the drained rice into the pan and toss it in gently with a spoon. Now add water to the pan. Do not stir anything at this point. Close the pan with a lid and cook on high pressure for 5 mins. Open the pot and fluff the rice with a fork. Garnish with California walnuts and serve.

Yellow fin tuna, dried seaweed and ginger.

Lithium

Tentalite

Corriander

Sulfur

There are over 110 varieties of vanilla orchids. Only one, Vanilla planifolia, produces the fruit responsible for 99 percent of commercial vanilla. Most often, vanilla beans are processed into vanilla extract, a common ingredient in baked goods and other food recipes. Whole vanilla beans or their seeds are used in recipes, just not as frequently because of the higher cost. The tiny seeds add texture and the bean has an intense flavor, plus they can add to the beauty of a light-colored dessert. Vanilla beans are simple to prepare. They\'re also often used whole to infuse the natural flavor into sugar, syrups, and beverages. MOQ: 10 MT We can supply vanilla beans from Indonesia, India, Madagascar, etc.

A young coconut is a coconut which is harvested before it is fully mature. Young coconuts are also known as green or tender coconuts, depending on regional preferences, and they are harvested both for their flesh and for the liquid inside, which is known as coconut juice or water. When cut open, a young coconut has very tender coconut meat which may still be in a slightly gelatinous form, along with the nutrient-rich coconut water. Coconut water can be consumed plain or blended with other ingredients as a treat, and the meat of young coconuts is also eaten. Generally comes in green but ones from Sri Lanka can be orange or green. Can be supplied with the full skin or semi-cut for easier packing and cutting. MOQ: 18 MT We can supply this from India, Sri Lanka, Indonesia, Vietnam, Thailand, etc.

These are fully matured coconuts but while de-husking, the husk is left intact over the eyes of the coconut. This is a sensitive area, and by protecting it we can increase the shelf life of the coconut as the area susceptible to decay is protected. These older coconuts have a brown outer surface. They contain a small amount of liquid called mature coconut water, which is only sometimes consumed. The mature coconut contains a thick layer of firm. white flesh, which is called mature flesh or meat or sometimes copra (copra is the term used to describe the flesh when it is dried and processed for oil making). MOQ: 18 MT We can supply this from India, Sri Lanka, Indonesia, Vietnam, etc.

Virgin Coconut Oil (VCO) is known as the mother of all oils as it is a treasure trove of vitamins, minerals, and antioxidants that imparts good health. Virgin coconut oil is the purest form prepared from fresh meat of the mature coconut and coconut milk. This extraction process may/may not require heating. But it does not involve any chemical processing that helps to retain natural qualities with the oil. MOQ: 5 MT We can supply VCO from India, Indonesia, Sri Lanka, Vietnam and Thailand.

Halaban charcoal comes from typical Indonesian wood, especially from the island of Kalimantan, namely Halaban Wood. This type of charcoal is very versatile, can be used for cooking, for industrial purposes, and also as BBQ charcoal. Halaban wood is one type of wood that has straight, large, strong, hard with sturdy fibers and is widely used by the people of Kalimantan in general for their charcoal needs. The advantages of charcoal from Halaban wood are that it does not cause sparks, does not smell, and has long-lasting heat. Halaban charcoal is perfect for BBQ because it produces little smoke, has durable heat and does not spark. MOQ: 24 MT Supplied from Indonesia.