Used cooking oil.Trading
Mustard oil & cake.
Mustard oil, sesame seeds.
Scientific Name: - Brassica Junce New Corp: - February – March Mustard seed also knows as rape seed. Mustard is one of the oldest spices being used since centuries. The seeds of the plant are grinded and mixed with water to form extensively used condiment called mustard. Mustard seed is also used to manufacture the very popular mustard oil, widely used in food industry. These seeds are an important ingredient in many regional cuisines. The seeds come from three different types of plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B.hirta/Sinapis alba). The Brassica genus includes broccoli, turnips, radishes, cabbage and cauliflowers. The mustard family also includes plant grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species of mustard are grown for their seeds. WHITE MUSTARD (Brassica alba or Brassica hirta) is a round hard seed, beige or straw colored. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling. BLACK MUSTARD (Brassica nigra) is a round hard seed varying in color from dark brown to black, smaller and much more pungent than the white. Black mustard seeds are very popular as one of the cooking spices. BROWN MUSTARD (Brassica juncea) is similar in size to the black variety and varies in color from light to dark brown. It is more pungent than the white, less than the black. WHITE MUSTARD (Brassica alba or Brassica hirta) is a round hard seed, beige or straw colored. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling. BLACK MUSTARD (Brassica nigra) is a round hard seed varying in color from dark brown to black, smaller and much more pungent than the white. Black mustard seeds are very popular as one of the cooking spices. BROWN MUSTARD (Brassica juncea) is similar in size to the black variety and varies in color from light to dark brown. It is more pungent than the white, less than the black.
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Kacchi ghani mustard oil & mustard oil cake.
Mustard cake and oil.
Mustard Cake, Pure Mustard Oil, Soya Chunks.
Premium quality mustard oil, and mustard cake..Manufacturer
Mustard oil & cake.
Masturd oil and cake.
Mustard oil and mustard cake.
Mustard oil, mustard oil cake, mustard seeds.
EXTRA VIRGIN OLIVE OIL: Superior category olive oil obtained directly from healthy olives, and only by mechanical procedures, and whose free acidity expressed in oleic acid is a maximum of 0.8%. VIRGIN OLIVE OIL: Olive oil obtained by mechanical procedures and whose acidity cannot exceed 2%. REFINED OLIVE OIL: Not intended for direct consumption. Olive oil obtained by refining (neutralization, deodorization, etc.) of virgin olive oils, the acidity of which cannot exceed 0.3%. OLIVE OIL: Olive oil consisting of a mixture of refined olive oils and virgin olive oils, the acidity of which cannot exceed 1%. Origin: Spain
Transparency:clarifying and transparent Odor: bland and sweet-smelling Color: Yellow 35 Red 5.0 Acid Value: =< 0.30 Moisture & Volatile matter: 0.05 Infusible Impurities: 0.05 Residual solvent content in oil: nothing( Free ) Total fatty acid: 99.06g/100g Saturated fatty acid: 21.58g/100g Single unsaturated fatty acid: 11.81g/100g Polyunsaturated fatty acid: 61.31g/100g Cholesterol: Nothing( Free ) Vitamin A: 0.023mg/100g Vitamin E: 107mg/100g
Appearance Clear Normal. Smell & Taste Netural typical of Vegetable Oil. Free Fatty Acid Upto 0.10%, max. Moisture 0.05% to 0.10%, max. Impurities Negative. Peroxide Value (meq/kg.) 1.50, max. Iodine Value wijs 117 141. Fatty Acid Composition (%): C16:0 Palmitic acid 10,5. C18:0 Stearic acid 4. C18:1 Oleic acid 22. C18:2 Linoleic acid 54,5. C18:3 Linolenic acid 7,5. C20:0 Arachidic acid 0,5. C22:0 Behenic acid 0,5. Soya bean oil is high in polyunsaturated fat and low in saturated fat. The oil is cholesterol-free and rich in vitamin E, light in colour with a neutral taste.
Mustard seeds derived from the mustard plant Brassica spp are widely exported from India and are known for their pungent flavor and various culinary uses When describing mustard seeds for exporting from India you can highlight their quality varieties processing methods and potential culinary benefits Heres an expanded description Mustard seeds from India are highly regarded for their quality flavor and versatility in the global market We are committed to delivering premiumquality mustard seeds that meet your exporting needs and contribute to the success of your business Varieties of Mustard Seeds Yellow Mustard Seeds Also known as white mustard seeds these are the most commonly exported variety They have a mild and slightly pungent flavor Brown Mustard Seeds These seeds have a stronger and spicier flavor compared to yellow mustard seeds They are popular in Indian and Asian cuisines Black Mustard Seeds These seeds have the strongest and most pungent flavor of the three varieties They are commonly used in Indian and Ethiopian cuisines Appearance Mustard seeds are small and round with a diameter of approximately 12 millimeters Yellow mustard seeds are light yellow in color brown mustard seeds are dark brown and black mustard seeds are black The seeds have a smooth texture and a firm outer shell Flavor and Aroma Mustard seeds have a distinctive pungent and spicy flavor that can range from mild to hot depending on the variety They release a strong and sharp aroma when crushed or toasted adding depth and complexity to dishes Quality and Processing We prioritize the quality of our mustard seeds to ensure excellence in every shipment The seeds are sourced from reputable farmers who follow good agricultural practices They undergo thorough cleaning sorting and quality checks to remove impurities and ensure uniformity Our mustard seeds are processed and packaged under strict hygiene standards to maintain their freshness flavor and nutritional properties Uses Mustard seeds are widely used in various cuisines around the world They are a key ingredient in Indian Asian European and American dishes Mustard seeds are used in pickling marinades sauces dressings curries spice blends and condiments They can be toasted or ground to make mustard paste mustard oil or mustard powder Mustard seeds also have preservative and antioxidant properties