Peanuts, Cloves, Beans, Coffee Beans, Vegetable Oil, Briquettes.
PRODUCT INFO Kitchen Mint (Bai Saranae) it is a ground cover plant. Leaves are fortified, green, leaf margins wrinkled, prefer loamy soil, easy to grow, grow quickly. if well cared for The leaves will be beautiful and the leaves will be collected faster. It is used to cook spicy salads, larb, and tom yam dishes. And help flavor to make it more appetizing. In addition, it is also used to make medicine and extract essential oils that are used in many industries. USES Mint (English: Kitchen Mint) can be used both in sweet and savory dishes. Add mint to new potatoes or to a garlic and cream cheese dip. Mix mint with chocolate cakes or bake with raisins and currants in pastry. Mints are an excellent addition to sauces, syrups, vinegars, and teas. SEASONS Kitchen Mint is available between July - Oct each year.
Aviation Kerosene Colonial Grade 54 Jet Fuel (JP54) Requirement from Buyer is a Mast to answer your inquiries. 1. Product: 2. Quantity: 3. Destination: 4. Term Contract Only ): 5. Payment Term: 6. Target Price: 7.Letter Of Intent :
BLCO. No chain of brokers. We are direct to the source. 2 million barrels and more per consignment. Long term contracts possible. Please do not waste our time - we will not waste yours. Contact us only if you can perform. Delivery can begin within 7 to 14 days of funding validation. Prefer European and Western delivery, but will consider all REAL Buyers. Product Specifications: SPECIFIC GRAVITY: 0.8398 API AT 60 DEG. F: Min 35.0 â?? Max 37.00 +/- 5% (ASTM D-1298) WATER CONTENT BY DISTILLATION: 0.2% (ASTM D-4006) POUR POINT DEGREES F: BELOW 40 (ASTM D-97) SULFUR WEIGHT %: 0.14 (ASTM D-139) SALT CONTENT PARTS PER BILLION: 3.0 (ASTM D-526) REID VAPOR PRESSURE (P.S.I.G.): 6.52 (ASTM D-529) KINEMATIC VISCOSITY @ 30 DEG. C: 2.2 (ASTM D-523) DISTILLATION INITIAL BOILING POINT (IBP): 35 DEG. C (ASTM D-86) DISTILL TO 75 DEG. C VOL.%: 7.0 DISTILL TO 175 DEG. C VOL.%: 35.5 DISTILL TO 250 DEG. C VOL.%: 51.5 DISTILL TO 300 DEG. C VOL%: 60.5 COLOUR Dark Brown
Coconut, spices, seaweed, young and mature coconut and it's derivatives like activated carbon, coconut shell charcoal, and coconut shell briquette. spices of cassia, black pepper, cardamom, and galangal. seaweed of gracilaria and cotonii sp..Exporter
Minerals: lithium ore spodumene, mineral ores like tantalum, columbite, beryllium ore, cast fluorite, fluorite, iron ore, lead ore, lithium ore, manganese ore, monazite ore, zinc ore, zircon sand, tin ore. agricultural products: ginger, soybeans, gum arabic, sesame seeds, hibiscus.Wholesale supplier for industrial and commercial uses
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
PRODUCT INFO Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, the celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. As of 2017, world production of lettuce and chicory was 27 million tonnes, 56% of which came from China. Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans; the latter gave it the name lactuca, from which the English lettuce is derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century, cultivars were described that can still be found in gardens. USES Generally grown as a hardy annual, lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued by numerous nutrient deficiencies, as well as insect and mammal pests, and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the genus Lactuca. Although this trait can be a problem to home gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated lettuce varieties. Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron. Contaminated lettuce is often a source of bacterial, viral, and parasitic outbreaks in humans, including E. coli and Salmonella. SEASON Lettuce is available year-round.
Indian snacks, pickles, spices and farm oils, coconut oil, fruits, dry fruits, cotton, peanut oil, raw materials.
Peanuts We export various varieties including bold peanuts, java peanuts, blanched bold peanuts, blanched java peanuts, peanuts in shell bold, peanuts splits and peanuts shell java. Peanuts are popularly used in Indian, Western and Eastern cooking. They impart a nutty aroma to the food and enhance flavours. We also supply raw as well as salted peanuts as per the requirement of our clients. The peanuts are dark pink in colour and are used in the oil manufacturing industry, medical industry and food industry. We supply both kind of groundnut with running type of count. The peanut varieties we export are Bold peanuts Java peanuts Blanched Bold peanuts Blanched Java peanuts Peanuts in shell Bold Peanuts in shell Java Peanuts splits We export Peanut to different industries like Oil manufacturing industry Medical industry Food industry We supply blanched peanuts in India and abroad. We export all sizes of blanched groundnut as per customerâ??s requirements. Our blanched peanuts are of best quality and used extensively for manufacturing edible peanut oil, making peanut butter etc. The peanuts are packed properly to ensure long shelf-life.We are best peanut kernel suppliers because we have a team of selected and experienced sourcing agents. The peanut kernels we export are directly purchased from the reliable farmers. We supply peanut kernels in custom packs. The packaging is undertaken under proper hygienic and clean environment. We ensure the total satisfaction of our clients. We are engaged in exporting the best quality Agro Products to these clients under any circumstance and irrespective of their locations. Furthermore, we are also engaged in making delivery of orders within stipulated time frame.
Commodity products : k beauty cosmetics (wholesale supply, oem, odm production according to buyer's requirements), sugar, frozen chicken, copper wire scrap, urea fertilizers, corn gluten meal for animal feeds, soybean meal for animal feeds.
PRODUCT INFO Jackfruit spread through the rest of India and on to South-east Asia. The tree is large and the fruit itself grows not at the tip of limbs but rather out of the trunk. The jackfruit is the largest tree-born fruit in the world. A single pod can reach a length of nearly a meter and weigh close to 40 kilograms. USES The Jackfruit bulbs can be eaten fresh, frozen, cooked or pureed. Younger Jackfruit is added to curries and can be roasted or baked and eaten as a vegetable. It is often shredded and used as a meat substitute. Riper Jackfruit bulbs are added to salads. Make jam or ice cream from pureed bulbs. Boiling Jackfruit bulbs in milk and then straining off the liquid will result in a custard-like consistency once it has cooled. Jackfruit can be dried and then fried in oil, salted and eaten like potato chips. Jackfruit seeds can be roasted and eaten like chestnuts or dried and ground into flour. Jackfruit does not keep well once it is ripe. Unused portions of prepared fruit can be refrigerated for a few days or frozen for a few weeks. Jackfruit is very nutrient-dense. It is a great source of fiber, protein and vitamin B. It also contains potassium, iron and calcium. The deep yellow-orange color of the Jackfruit bulbs is the result of phytonutrients like beta-carotene, giving the fruit powerful antioxidant properties. SEASON Jackfruits can be produced nearly all year round.
PRODUCT INFO Big Cucumber, fruit length 15 cm or more, fruit width more than 2.5 cm, thick flesh, small intestine. For varieties in Thailand, the bark is green to dark green. especially the part near the fruit pole and the end of the fruit has a light green or white dot There is a white stripe that extends to the tip of the fruit. foreign species The result will be a uniform dark green color. USES Big cucumbers are commonly consumed raw. Slice cucumbers and add to salads or a crudite plate. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. Shred big cucumbers into a cheesecloth and squeeze to remove as much moisture as possible and then mix with yogurt and dill for a tatziki sauce. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Big cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Big cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Big cucumbers is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration. SEASONS Big cucumbers are available year-round.
PRODUCT INFO Purple eggplants are long and thin, averaging 15-20 centimeters in length and 5 centimeters in diameter. These fruits can be crooked or straight, and its thin outer skin ranges from violet to bright purple. The inner flesh is cotton white, semi-firm, and nearly seedless. Purple eggplants have a mild and sweet flavor without the bitterness associated with eggplant. USES Purple eggplants are best suited for cooked applications such as braising, stir-frying, sauteing and grilling. Their tender flesh cooks quicker than most Purple eggplant varieties, and its flavor and texture will be at its peak when baked. Stir-frying Purple eggplant is the most popular preparation method as the eggplant has a meaty and flavorful texture. Purple eggplant holds up well to spicy, sweet, and savory flavors. Complimentary ingredients include cumin, garlic, ginger, cilantro, fermented beans, chilies, soy sauce, vinegar, mushrooms, onions, sesame oil, chicken, pork, chickpeas, lentils, hardy greens, and summer vegetables such as tomatoes and squashes. Purple eggplant will keep up to one week when stored in a cool and dry place. SEASON Purple Eggplant is available year-round.