Wanted : Pulses Like Chana Dal Green Lentils Suppliers and Manufacturers

Quality: 1st Grade Size : 6mm Admixture Max1% Damaged Max 3% Packing : PP Bags p/25/50kg Season : November-March Origin : Argentina Annual production volume : 500 Ton Container capacity : 24ton

EKAAGLOBAL CONNECT provide export pulses & lentils for agricultural stakeholders, ensuring timely delivery and adherence to quality standards. Our experienced team manages the logistics efficiently to guarantee reliable export operations.

Specification-Size:3-6 mm Moisture-14%max Admixture-0.5%max Imperfect-3%max

Mill scale, is formed on the outer surfaces of plates, sheets or profiles when they are being produced by rolling hot iron or steel billets in rolling or steel mills. It looks like a hard brittle sand and is mainly composed of iron oxides, mostly ferric, and is bluish black in color. Being produced during the reheating, conditioning and hot rolling operation for the production of steel articles, the mill scale initially adheres to the steel surface and protects it from atmospheric corrosion, provided no break occurs in this coating. From the chemical and physical analysis performed on the scrap, and according to the european environmental rules, the material has been classified as a special non dangerous waste, listed in green list In particular the mill scale can be classified as follows: Einecs (european commission no.): 266-007-8 Waste code: 10 02 10 Basel code: b 12 30 Hs code: 2619.00

Chana dal :- Chana dal is derived from processing raw Bengal gram and is a famous legume used in Indian foods. It is a native of Afghanistan and over the years has spread to other countries.

Chana dal is derived from processing raw bengal gram and is a famous legume used in indian foods it is a native of afghanistan and over the years has spread to other countries it has a high content of fiber and helps in lowering cholesterol channa dal can be consumed by diabetic patients due to their low levels of the glycemic index their flavor taste and nutritious value make it a sort after dish in indian households chana dal is very nutritious notwithstanding when is simmered or powdered to make the besan ie chickpea flour or bengal gram flour it has a rich flavor and smell in india verging on each locale has some uncommon delights and formulas made with split bengal gram they look and have an aftertaste like little portions of sweet corn and function admirably in soups plates of mixed greens and rice dishes joined with rice and roti it gives the key amino acids to finish protein Product Name Chana Dal Moisture 10 Max Cleaning Sortex Cleaned Protein 21 Place of Origin India Fat 488 Max Damaged Kernels 05 Max Green Seeds 01 Max

Chana Dal Specifications: PROPERTIES VALUES & LIMITS Product Name: Chana Dal Moisture: 10% Max Cleaning: Sortex Cleaned Protein: 21% Place of Origin: India Fat: 4.88% Max Damaged Kernels: 0.5% Max Green Seeds: 0.1% Max Packaging Details: TYPES OF BAGS QUANTITY PP Bag 25 / 50 KG in New PP Bag - As Per Customer Requirement Container Capacity: TYPE OF CONTAINER QUANTITY 20' FT Container 23-24 Metric Tons 40' FT Container - Chana Dal Benefits and Uses: Chana dal is high in fiber and helps to lower cholesterol. It also has a very low hypoglycemic index, which is important for those with diabetes. Chana dal is a helpful source of zinc, folate, calcium and protein. It is low in fat and most of it is polyunsaturated. Chana dal is extremely delicious in taste, full of nutritious and can be digested easily. Chana Dal is suitable for those with the risk of diabetes because it is known for its low glycemic index. Chana dal is rich in dietary fiber. Hence, one cup of cooked Chana Dal can account for half of the required fibre intake for the day.

Canadian green lentils are a type of lentil variety that is grown in Canada. Lentils are legumes that are prized for their nutritional value, versatility in cooking, and ease of cultivation

Characteristic-Hard and Split Foreign Matter-1% MAX. Total Damage & Discolored Grain-3% Max Purity-99% Minimum by weight. Varietal restriction-1% Max by weight Moisture-12% Max STORING: Whole Lentil must be stored under dry, ventilated and hygienic conditions . Shelf life: 24 month insects & pesticides free SGS inspection available Current Year crop Bulk Bags [PP Bag]: 10kg / 15kg / 25kg / 50kg Or As Per your Requirement. Consumer Bag: 500g / 1kg / 2kg [Printed Bags or Quality Standard Bags]

Encompassing a wide range of individual seeds and grains, Australian grown pulses include lentils, mungbean, Red lentil. Highly desirable for human consumption due to high nutritional content and easy food processing methods. Australia's diverse agricultural conditions and strict bulk handling, storage and shipping standards ensure a high-quality commodity always reaches our clients. The Nzac Foods team have formed strong professional relationships with pulse growers, particularly those in Western Australia, New South Wales and South Australia who are the largest domestic producers. Paired with our excellent interstate and international logistical network, we can offer fast and efficient delivery of pulses to your premises.

Red Split Lentils are a colourful and flavour-filled pulse. More orange than red, they have a light nutty flavor and aroma. With no need to pre-soak and quick to prepare; they are great intact in salads and burgers, or can easily be cooked to a lush creamy consistency perfect for traditional Indian recipes. These premium Red Split Lentils are Certified Organic and are grown and processed without any artificial inputs. They have no added preservatives and are non-GMO. Whole Red Lentils are yummy and easy to prepare and cook up quickly, but become soft and do not hold their shape well. They are best used to thicken a dish or in purees. They are most commonly used in Middle Eastern or Indian food dishes but can also be used for dhal, soups, stews & lentil patties. Whole Red Lentils are low in fat and are high in fiber for good digestive function and also assist in lowering cholesterol re-absorption. They are also high in iron (non-hemi) and contain magnesium to aid in Calcium absorption and healthy nerve function. Remember that combining lentils with a grain -like? Rice? or? Amaranth? gives you a complete protein mix. It's helpful to remember that sprouted lentils contain extra nutrients and are easier to digest due to their rich enzyme content. According to Traditional Chinese Medicine, lentils have a neutral thermal nature and are beneficial to the heart, circulation, stimulate the adrenal function and increases the vitality of the kidneys.

Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.

Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley. Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery. Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery. The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage. lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea. Description Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair. Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue. The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.