Cut Away Crop Top Black Suppliers and Manufacturers

Steaming Kettles Cordless Kettle 8147 Colour : Black 1350W Power 1.0 Litre Capacity Mirror Finish Hygienic Stainless Steel Body Over Heat and Boil Dry Protection Automatic Cut-off 360 degree Swivel Base for Ease of Use Hygienic Concealed Heating Element to Prevent Calcification with SS and Aluminum Die Cast Body for Extreme Long Life Wide Mouth-Easy to Clean Elegant Handle with Single Touch Lid Locking Convenient Spout Power ON Indicator Light 1 year waranty

Steaming Kettles Smart Home Appliances Cordless Kettle OEK 8137 Black 1350W Power 1.2 Litre Capacity Mirror Finish Hygienic Stainless Steel Body Over Heat and Boil Dry Protection Automatic Cut-off 360 degree Swivel Base for Ease of Use Hygienic Concealed Heating Element to Prevent Calcification with SS and Aluminum Die Cast Body for Extreme Long Life Wide Mouth-Easy to Clean Elegant Handle with Single Touch Lid Locking Convenient Spout Power ON Indicator Light 1 Year warranty

PRODUCT DETAILS A pair of black round-toe flats, has regular styling, slip-on closure Synthetic upper with laser cuts Cushioned footbed Textured and patterned outsole Material & Care : Synthetic Wipe with a clean, dry cloth to remove dust Specifications Type : Ballerinas Toe Shape : Round Toe Fastening and Back Detail : Slip-On Pattern : Solid Occasion : Casual Ornamentation : Laser Cuts Ankle Height : Regular Sole Material : Rubber

- Material : Stainless Steel Core, Polyethylene Yarn, Span Yarn - Number of Stitiches : 10 Gauge - Length : 14 inch - Cut Level : 5 - Color : Gray, Black, White - Packing : 1pair/individual packing (1pack=5pair, 1box=200pair) - Origin : Made in South Korea - Purpose : Cut Resistant

- Material : Glass Fiber, HPPE, Black Poly, Span / PU Coating - Size : S, M, L, XL - Packing : 1pair-individual packing (1pack=10pair, 10box=100pair) - Origin : South Korea - Purpose : Cut Resistant (Cut Level 5)

Chickpeas also known as Black Chana was first grown in Australia as a commercial crop in Goondiwindi during the early 1970s. It is now an important crop in northern farming systems (NSW and Queensland) and becoming more widely grown in southern (Victoria and South Australia) and western (Western Australia) regions. Also known as Bengal gram, Black Chana grain is exceptionally high in protein and has a low glycemic index making it an excellent protein for people with Diabetes. Black Chana, are light to dark brown colour. They are in the 6 to 7mm range, with a thick seed coat. Desi Chickpeas produced are split in half to make Chana Dahl, this split form are ground into flour called Besan.

- Material : Stainless Steel Core, HPPE, Span Yarn - Color : Black, White, Gray - Size : S, M, L, XL - Number of Stitches : 13 Gauge - Packing : 1pair/Individual packing (1pack=10pair, 1box=10pack) - Purpose : Cut Resistant

Variety Normal white garlic, red garlic, pink garlic, pure white garlic Grade Perfect quality, Grade one Quality Supply period all the year round Exporting Standard New crop garlic, fresh, clean, no black mold no breakage Cold storage Frozen containers Size 4.5cm / 5.0cm / 5.5cm / 6.0cm

Variety Normal white garlic, red garlic, pink garlic, pure white garlic Grade Perfect quality, Grade one Quality Supply period all the year round Exporting Standard New crop garlic, fresh, clean, no black mold no breakage Cold storage Frozen containers Size 4.5cm / 5.0cm / 5.5cm / 6.0cm

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Black cardamom also known as large cardamom is a spice derived from the seeds of the Amomum subulatum plant It has a robust smoky flavor and is commonly used in savory dishes and traditional Indian cooking  Specifications  Appearance Brown to black wrinkled pods with a rough texture seeds inside are small dark brown Size Pods typically 23 cm in length  Color Dark brown to black  Flavor Profile Strong smoky and slightly spicy with a hint of menthol  Aroma Pungent smoky and earthy with a hint of pine  Moisture Content Typically less than 10 to ensure freshness and flavor retention  Purity Free from foreign matter dust or contaminants Shelf Life Typically 12 years if stored in a cool dry place away from sunlight and moisture  Origin in India Grown primarily in the northeastern states such as Sikkim Assam and West Bengal Shipping  At Aleafia Impex we offer reliable and efficient shipping services both pan India and worldwide to ensure your products reach you in perfect condition Domestic Shipping For deliveries within India we have partnered with trusted courier services like Xpressbees Delhiverycom and DTDC Additionally we use transport services such as VRL and TCI Express to cater to your specific needs International Shipping For our international customers we have established accounts with leading courier companies like FedEx DHL Aramex and Arihant Courier This allows us to provide you with the best rates and ensure timely delivery of your orders Rest assured no matter where you are Aleafia Impex is committed to delivering the finest quality products right to your doorstep Packaging  At Aleafia Impex we understand the importance of packaging in preserving the quality and freshness of our products We offer customized packaging solutions tailored to meet the unique requirements of our buyers Our services include Branding Enhance your brand visibility with our customized branding options StandUp Pouches Convenient and attractive packaging for a variety of products EnvironmentFriendly Packaging Sustainable packaging options to reduce environmental impact Vacuum Packs Ideal for maintaining the freshness and extending the shelf life of products Tins and Boxes Durable and stylish packaging for premium presentation No matter your packaging needs Aleafia Impex is committed to providing the perfect solution to meet your specifications Certificates  At Aleafia Impex we prioritize quality and safety in all our products Our spices are certified to meet the highest standards required for international trade Our certifications include FSSAI Food Safety and Standards Authority of India  GMP Good Manufacturing Practice  GMO Genetically Modified Organism  ISO International Organization for Standardization  Spice Board of India  Halal Certification These certifications ensure that our products meet the diverse regulatory requirements of countries around the world guaranteeing quality and complian

PRODUCT INFO Chinese Chive Leaves present a straw-like stem. It is tubular, have onion taste and a subtle taste of garlic, hollow and dark green with pointy end. Each stem can grow up to 20 inches (half a meter). Moreover, such stems are of a lighter green than its onion counterpart. The flowers are really small and altogether creates a spherical bunch at the top. Each tiny flower has 6 petals, and it is pink/purple. USES You'll mainly use the leaves of your Chinese chives, but if you don't cut too much, the plants will produce edible flowers too. Since they're perennial, you'll get harvests for years to come. Eat the leaves fresh, or add them to your cooking for a light garlic flavour. The clump-forming plants are quite attractive, so this perennial will look good in your flower garden too! And unlike many other edibles. SEASON Chinese Chive are available year-round.

Wheat is one of the oldest and most important of the cereal crops. Of the thousands of varieties known, the most important are common wheat (Triticum aestivum), used to make bread. The nutritional composition of the wheat grain varies somewhat with differences in climate and soil. On an average, the kernel contains 12 percent water, 70 percent carbohydrates, 12 percent protein, 2 percent fat, 1.8 percent minerals, and 2.2 percent crude fibres. Thiamin, riboflavin, niacin, and small amounts of vitamin A are present, but the milling processes removes most of those nutrients with the bran and germ. Specifications: Gain humidity: Up to 14.5% Protein content: Not less than 12.5% Grain density in a suture state: Not less than 76 kg/hl Falling number: Not less than 250 s total impurities content: Up to 6.0% Terms: CIF USD 320 / mt ITLC / SBLC / TT from a top 50 bank Draft of the letter of credit to be approved by the Seller before issuance

PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.

PRODUCT INFO Banana flowers have a starchy, fibrous consistency and a neutral, subtly bitter, and fruity flavor well suited for fresh and cooked preparations. The outer, dark-hued bracts should not be consumed, but they can be used as a decorative serving vessel. As each bract is removed, the small florets can be separated from their tough stamens and set aside for use with the flower's heart. Once the bracts have been peeled away to reveal a yellow-white hue, the heart can be sliced into pieces and incorporated into recipes. It is recommended to immerse slices of the Banana flower in salted lemon water or vinegar water for at least 20 to 30 minutes to extract some of the bitterness. Banana flowers can be added to fresh fruit and green salads, and younger flowers will have a sweeter flavor for raw preparations. They can also be minced into dips, dumplings, and pastes. USES Beyond fresh preparations, Banana flowers can be lightly steamed and served with dips, similar to an artichoke, boiled in coconut water and stir-fried, or incorporated into curries and soups. The flowers can also be fried into patties, soaked in flavoring, cooked like fish fillets, or sauteed into vegetable, rice, and noodle dishes. In Thailand, young Banana flowers are commonly served raw on the side with pad Thai. In Indonesian cuisine, Banana flowers are mixed with pork and hot sambal, cooked in a section of bamboo, and served as a festival or wake appetizer. In Brazil, Banana flowers are incorporated into pies, quiches, and cooked into various sweet and savory goods. There is also a famous pastry in the Brazilian state of Minas Gerais known as pastel de agnu that has its own festival. The festival annually occurs in the city of Itabirito and features food vendors, local growers, restaurants, and arts and crafts vendors, all centered around the famous pastry of the region. Pastel de agnu is comprised of Banana flowers stewed with meat and then fried into a dough-like puff. Banana flowers pair well with spices such as turmeric, curry powder, mustard seeds, cumin, and chile powder, aromatics including garlic, shallots, onions, lemongrass, and galangal, coconut milk, macadamia nuts, lime leaves, papaya, and carrots. Whole, raw Banana flowers should be immediately consumed for the best quality and flavor. The flowers can also be wrapped in plastic and stored in the refrigerator, or cut pieces can be placed in a sealed container in the fridge for 2 to 3 days. In addition to fresh Banana flowers, the buds can also be found canned or frozen for extended use. SEASONS Banana flowers are found year-round, varying in availability depending on climate, region, and hemisphere.

PRODUCT INFO Eryngii mushrooms are medium to large in size and are easily identified by their thick cylindrical stem and their small, flattened cap. The ivory to white stems can grow up to twenty centimeters in length, five centimeters in diameter, and are firm, dense, and chewy. The small, smooth caps are grey to brown and have rounded, curved edges. Underneath the cap, the stem and cap are joined by off-white, thin, short, gills, though dense and spongy in texture, lack aroma and flavor, but when cooked, the mushrooms have a savory umami flavor, a soft, crunchy texture, and a mild flavor reminiscent of abalone. Eryngii mushrooms contain riboflavin, vitamins B6, C, and D, niacin, potassium, fiber, and folate. They also contain high amounts of a naturally occurring amino acid, ergothioneine, which is an antioxidant. This particular antioxidant is stored in organs like the liver and kidneys and helps reduce the risk of chronic disease. USES Eryngii mushrooms are best suited for cooked applications such as grilling, roasting, baking, sauteing and frying. They can be sliced or torn into thick pieces and simmered or braised to create a crispy texture, or they can be cut into rounds to develop a tender, meat-like consistency. King Trumpet mushrooms are commonly used in stir-fries, soups, stews, tempura, chopped into meatballs or meatloaf, mixed into pasta, or grilled and served on top of barbequed meats. King Trumpet mushrooms pair well with legumes, grains, fish, poultry, scallops, Asian greens, ginger, garlic, chives, chiles, thyme, rosemary, peppercorn, soy, vinegar, dry white wines, blue cheese, grapes, and focaccia. They will keep 1-2 weeks when stored in a paper bag in the refrigerator. Season Eryngii mushrooms are available year-round.

PRODUCT INFO Peteh beans (Sator) pods are medium to large in size, averaging 30-45 centimeters in length, and are long, wide, ribbon-like, and sometimes twisted in shape. The green pods grow in clusters on tall trees, and when immature, the pods are flat and almost translucent. As they mature, the seeds begin to form within the pod causing protrusions, and the pod becomes tough, hard, and vibrant green. Inside the pod, there is a cream-colored, slippery film that encases the seeds and each pod can hold 15-20 seeds. The seeds are pale green and are similar in size to almonds. Peteh beans have an unusual smell, often compared to natural gas, and are crisp, soft, and tender with a rich and pungent flavor. Peteh beans (Sator) contain fiber, iron, calcium, potassium, vitamin C, riboflavin, and thiamin. USES Peteh beans (Sator) are best suited for cooked applications such as roasting, stir-frying, deep-frying, and sauteing. When young, the pods do not contain fully developed seeds and can be used whole in stir-fries or consumed raw, pickled, or fried. When mature, Peteh beans must be peeled before cooking and can be boiled in coconut milk or stir-fried with shrimp, curry paste, garlic, and chilies. It can also be roasted in the pods and eaten similar to edamame. To remove the seeds, carefully use a sharp knife to cut the pod or scrape the outer layer off into a bowl. Peteh beans can be dried, causing the seeds to turn black, and stored for extended use, or the beans can be pickled in a sour brine, creating a slightly rubbery texture without the loss of flavor. Peteh beans pairs well with chilies, garlic, onions, turmeric, lemongrass, kaffir lime leaves, shrimp paste, oyster sauce, shrimp, beef, pork, or poultry, and rice. The beans will keep for a week when stored in a cool and dry place and will keep for a couple of months when fermented. SEASON Peteh Bean is available year-round.

PRODUCT INFO Bitter melons are small to medium gourds, averaging 6 to 30 centimeters in length, and have a long and slender, oblong shape with slightly tapered ends. The gourd's surface will vary depending on the specific type, ranging from deeply creased, smooth, pale green, and ridged to rough, dark green, and heavily textured with warts and bumps. The gourd's skin may also exhibit a waxy layer, and some rarer types of Bitter melon showcase a white hue. Underneath the thin skin, the flesh is crisp, watery, and pale green, encasing a central cavity filled with spongy pith and large, cream-colored seeds. Bitter melons are harvested when they are young and green, containing a sharp, astringent, and vegetal flavor. The gourds are also selected when they display a green coloring with a faint yellow hue, an indication of further maturity, rumored to contain a slightly milder, bitter, and acidic flavor. USES Bitter melons have an astringent, bitter flavor well suited for cooked preparations, including stir-frying, baking, saut�©ing, steaming, boiling, braising, and stewing. The melon's sharp flavor complements rich, fatty, and spicy ingredients and is often utilized in different culinary styles found within Asian cuisine. Bitter melons can be consumed raw, but the gourds should be deseeded, salted, and left for approximately 30 to 45 minutes to draw excess moisture and bitterness. Once the bitter flavor is lessened, the melons can be sliced for salads, chopped into dips and spreads, or blended into juices. Bitter melons are also traditionally blanched before use or salted to tame the astringent notes before cooking. The melons can be stirred into soups and curries, stuffed and baked as a main dish, stir-fried with vegetables and meat, or cooked and coated in rich sauces. Bitter melons can also be sliced and roasted as a simple side dish, cut and fried as a rice accompaniment, or pieces of the flesh can be dried and steeped as a healing and cleansing tea. In addition to the melons, the young leaves and shoots of the plants are edible and share the characteristic bitter flavor, used as an accent in salads and soups. Bitter melon pairs well with coconut milk, aromatics including lemongrass, ginger, garlic, and onions, chile peppers, tomatoes, green beans, eggplant, black beans, yogurt, pork, beef, and poultry, and seafood including fish, shrimp, crab, and scallops. Whole, unwashed Bitter melons will keep 3 to 5 days when wrapped in plastic or placed in a sealed container in the refrigerator's crisper drawer. SEASONS Bitter melons are available year-round, with a peak season in the summer.