1. Anti-tumor: cucumber contains cucurbitacin C has the role of improving the immune function, can achieve the purpose of anti-tumor. In addition, the substance can also treat chronic hepatitis
2. Anti-aging: old cucumber is rich in vitamin E, can play a longevity, anti-aging effect; cucumber in the cucumber enzyme, has a strong biological activity, can effectively promote the body's metabolism. Smear the skin with a cucumber Daozhi, with moisturizing effect, stretch the effect of wrinkles
3. Alcoholism: Cucumber contains alanine, arginine and glutamine on liver patients, especially in patients with alcohol cirrhosis have some adjuvant therapy, can prevent alcoholism
4. Hypoglycemic: cucumber contains glucoside, fructose and so do not participate in the usual sugar metabolism, so the diabetic cucumber instead of starchy food to eat, blood sugar will not increase, or even lower
5. weight loss strong body: cucumber contains propionic acid, can inhibit the conversion of carbohydrates into fat. In addition, the cucumber in the promotion of human intestinal corrupt substances in the exclusion of drugs, as well as lower cholesterol have a certain role, can keep fit.
We are international supplier for dried seafood for more than 20 years. We work on first come first serve basis. Our major products is sea cucumber, fish maw, dried squid, fish skin, fish meal and etc
Origin: Indonesia/Philippine
Quantity/Month: Min 200 - 1,000 kg
Price: Subject to quantity order
India boasts a vibrant selection of cucumbers ideal for export. These crisp, refreshing vegetables come in various shapes and sizes, from the short and stubby gherkins to the long and slender English cucumbers. Their vibrant green skin, often with a slight waxy sheen, conceals a cool, crisp flesh with a mild, slightly sweet flavor. Indian-grown cucumbers are cultivated under optimal conditions, ensuring consistent quality and year-round availability.
India, boasting a rich agricultural heritage, is a major producer and exporter of cucumbers (Cucumis sativus). These refreshing and versatile vegetables thrive in the country's diverse climate, offering a window of opportunity for export throughout the year.
**Varieties for Export:**
Indian cucumber exports cater to a variety of tastes and preferences. The most popular export varieties include:
**Long English Cucumber:** This variety, with its smooth, dark green skin and slender shape, is a favorite in Europe and the Middle East.
* **Baby Cucumbers:** Bite-sized and often seedless, baby cucumbers are gaining popularity for their convenience and use in salads and snacks. They are particularly sought after in Southeast Asian markets.
* **Miniature Cucumbers:** Slightly larger than baby cucumbers, these offer a good balance between size and flavor, making them ideal for snacking and lunchboxes.
* **Field Cucumbers:** These larger, hardier cucumbers are typically used for pickling and brining. They find favor in markets like North America and Europe.
**Quality and Cultivation Practices:**
Indian cucumber growers prioritize quality for export. Good Agricultural Practices (GAP) are increasingly being adopted to ensure consistent quality, food safety, and minimal pesticide residue. Integrated Pest Management (IPM) techniques help minimize reliance on chemicals while maintaining healthy crops.
**Harvesting and Post-Harvest Handling:**
Cucumbers are typically harvested when they reach a specific size and firmness, depending on the variety. Careful handling is crucial to prevent bruising and maintain freshness. Modern post-harvest techniques like pre-cooling and controlled atmosphere storage extend shelf life and ensure cucumbers arrive at their destination in optimal condition.
**Packaging and Transportation:**
For export, cucumbers are carefully packed to minimize damage during transportation. Cardboard boxes with individual dividers or plastic crates with ventilation holes are commonly used. Depending on the distance and destination, transportation options include refrigerated containers by air or sea.
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.
Cucumber
Cucumber is mainly grown in the North of Vietnam. Since it just grows well in cool weather, so there are only 2 main crops per year, the first crop (Spring â?? Summer) is from March to May and the second (Autumn â?? Winter) is from November to January of the following year. The output per season is about 8,000 - 10,000 metric tons of fresh materials.
Processing
Cucumber is often harvested after 40-45 days since planting and the leading time for harvest lasts around two months. In the harvest time, cucumber still grows very quickly, so it should be picked everyday or so its size can be changed from 4-7 cm to 7-10 cm.
Recipe
Our pickled cucumbers are manufactured under a traditional recipe by using salt, sugar, spices, and acetic acid. It is done through a brine fermentation process. Fresh cucumbers are picked, washed and salted thoroughly, and then added to a brine solution for a number of weeks. Vinegar, sugar and spices can be added to the process depending on customer's requirements.
PRODUCT INFO
There are many different varieties of Cucumbers that can be divided into two different groups: pickling and slicing. Pickling cucumbers are smaller, can be oblong and short to long and cylindrical, and have thin, green skin which is ideal for pickling. Slicing cucumbers are large and cylindrical, averaging 15-20 centimeters in length, and have thick skin. The skin can be smooth or ribbed with small bumps and nodes depending on the variety. Slicing cucumbers are most commonly seen in the local market's produce section and can range in color from dark green, to yellow or white. The inner flesh is light green with pale, edible seeds and has a crisp, aqueous texture and mild floral and grassy flavor.
USES
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 Cucumber 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. Cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Cucumber is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration.
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.
1. Ashley
Ashley is an heirloom cucumber variety known for its prolific production of dark green fruits, around 6-8 inches long. It has a slight taper at the stem end and matures in about 65 days. It is resistant to downy mildew, making it ideal for hot and humid conditions.
2. Japanese Long Green
A crisp and sweet cucumber variety, Japanese Long Green grows up to 12 inches long with few seeds. This variety is known for being easy to digest and is great for home gardens. Itâ??s recommended to plant again in early summer for a fall harvest.
3. Pusa Sanyog
Pusa Sanyog is an F1 hybrid with cylindrical, dark green fruits that have yellow stripes. This variety matures in about 50 days and has crisp flesh. Itâ??s an early, high-yielding variety and is popular for its crisp texture.
4. Pant Khira 1 (PCUC 28)
Pant Khira 1 is a cylindrical cucumber with light white stripes. The fruits are about 20 cm long, and the variety yields approximately 150 q/ha. It was developed from indigenous germplasm at Pantnagar and released in 2001.
5. Pant Sankar Khira 1
This hybrid cucumber variety, developed at Pantnagar and released in 1999, produces fruits of around 20 cm in length. Its yield potential is about 200 q/ha, making it a productive option for cultivation.
6. Bush Champion
A compact, bush-style cucumber, Bush Champion grows to around 20 cm tall and has a spread of around 60 cm. This variety is perfect for containers or raised beds, offering a solution for smaller garden spaces.
7. Dasher II
Dasher II is an early-producing, high-yielding cucumber variety, producing fruits 8-10 inches long. It's known for its disease resistance and strong performance in various growing conditions.
8. Diva
Diva cucumbers are sweet, seedless, and ideal for slicing or pickling. The variety is burpless, bitter-free, and resistant to pests. It produces heavy yields of tender, thin-skinned fruits.
9. Early Pride
Early Pride produces dark green cucumbers with crisp, juicy flesh. The fruits are about 8 1/2 inches long and can be harvested for many weeks. Itâ??s best to sow seeds 6 inches apart or plant 5-6 seeds in groups for optimal growth.
10. Fanfare
Fanfare cucumbers are crisp and delicious, producing 9-inch slicing fruits. This compact variety grows in 2-3 foot vines, making it ideal for containers or small garden spaces. It also offers good disease resistance.
11. Poinsette
Poinsett is a cucumber variety that produces dark green, straight fruits with resistance to common diseases like mildews, anthracnose, and scab. Itâ??s a great option for a bountiful, disease-free harvest.
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.
We are international supplier for Fruit Puree - Mango/Lemon/Pineapple/Calamansi/Soursop. Supply sufficient of quality and quantity to meet buyer's demand. We provide customer the fastest service and providing long terms business relationship with international importers.
Price: USD 1.00/kg
Origin: Philippines
Quality available: Grade 1
Packing size available = 500 gm - 1 kg packing.
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