Price : INR 850.00 / Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Application ; Cooking Shelf Life : 1 Year Feature : Good In Taste, Good Smell, Improves Digestion Form : Powder Packaging Type : Paper Box Packaging Size : 100gm, 250gm, 500gm Preferred Buyer From Location : All Countries Except India
NEERAJ Spicy Dried Asafoetida, Packaging Type: Box, Packaging Size: 200g Price - Rs 2,000/ Kg Product Specification Brand NEERAJ Flavor Spicy Packaging Size 200g Packaging Type Box Is It Dried Dried Is It FSSAI Certified FSSAI Certified Storage Instructions cool Is It Organic In Organic Minimum Order Quantity 1 Kg Product Description Asafoetida is an oleo-gum-resin obtained from the exudates of the roots of the endemic medicinal plant, F. asafoetida. It is used widely all over the world as a flavoring spice in a variety of foods. Additional Information Item Code HS202 Delivery Time 7 working days Production Capacity 100 Kg per month Packaging Details As per client requirement
Minimum Order Quantity : 10 Price Range : 100.00 - 450.00 INR Unit of Measure : Kilograms/Kilograms Owing to the expertise of our professionals, we are engaged in offering Asafoetida Powder which is used for breathing problems including ongoing (chronic) bronchitis, H1N1 "swine" flu, and asthma. This powder offers a smooth flavor to the cooked food and very helpful for stomach upset and irritable colon. However, Asafoetida Powder has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks. Packaging Details : as per buyers requirement Main Domestic Market : All India Delivery Time : 10 Days Main Export Market(s) : Africa, Middle East, Western Europe, Eastern Europe, South America, North America, Central America, Australia, Asia
Product Specification Packaging Size 500 g Packaging Type Plastic Bag Magnesium 57% Expiry Date 1-2 Year Is It Organic Organic Minimum Order Quantity 50 Kg One of the biggest importer & Manufacturer of Tazaki , Pirnaksir , Irani , Uzbeki , Powder , NS , XL , Nukra , Hing From Tazakistan , hing powder , Hing From Uzbekistan , Hing from Afghanistan .
Pure organic, npop / nop certified 100% naturally grown & chemical free spices like raw spices turmeric, ginger, cinnamon, chilies, wellness products cow ghee, honey, jaggery all are absolutely pure & premium..
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.
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ChikMat P1 is a Vegan, Gluten-Free, Plant-based and Non-GMO starch. ChikMat P1 is used as an excellent additive or ingredient for Crispy oil fried vegetarian and non-vegetarian products. ChikMat P1 will provide structure, tenderness & binding power in baking. It even gives excellent crispiness by better even coating and with low oil absorption. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATION: GLUTEN FREE ALTERNATIVE FOR FLOUR AND BAKERY: ChikMat P1 can make a suitable gluten-free alternative for flour in baking recipes like Waffles, Muffins, Gluten free flour mixes. ChikMat P1 attract and hold more water and helps to increase the moisture content in baked goods and provides structure, tenderness & binding power in baking. FRYING FOODS: ChikMat P1 could serve as a suitable fried food coating where the coating is light and crisp. It helps to lock the flavour of the product while frying. It can improve the texture of the coat foods, such as chicken, fish, or vegetables, before frying and reduces the absorption of oil. The product such as oil fried Nuggets, Potato Shots, and Cheese bites. Even it can be used in Premixes- 65 Masala, Instant Crispy Fry Mix, Manchurian Mix, Bonda Mix, etc... ChikMat P1 coating can give the foods a golden and crispy outer layer during the frying process. PROCEDURE: Replace 5-20 % of Corn flour with ChikMat P1 then add at the time of blending while adding other raw materials FEATURES AND BENEFITS Increase special appearance to the fried products. Better dispersion of spices and other ingredients. Improves texture. Enhance flavor. Low oil absorption. Excellent crispiness. Better even coating
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Spices, red chili, red chili powder, turmeric, ginger, black pepper, cloves, cumin, coriander, hing, pulses, grains, fruits, vegetables, oil.
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November company Our company cooperates with manufacturers and is a commercial representative for large enterprises producing quality and reputable food spices in Vietnam market. Whole Cashew W320 Product details Whole Cashew W320 is medium-sized, whole white, 320 count pasteurized cashews weigh about 1.4g per nut. A versatile product, this is the regular-sized, cashew which forms the bulk of snack-packs the world over. Since this is widely available, big brands and customers who want a product which is evenly available in good quantities all through the year prefer this grade. We regularly ship this grade to customers all over the world
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ChikMat P1 is a Vegan, Gluten-Free, Plant-based and Non-GMO starch. ChikMat P1 is used as an excellent additive or ingredient for Crispy oil fried vegetarian and non-vegetarian products. ChikMat P1 will provide structure, tenderness & binding power in baking. It even gives excellent crispiness by better even coating and with low oil absorption. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATION: GLUTEN FREE ALTERNATIVE FOR FLOUR AND BAKERY: ChikMat P1 can make a suitable gluten-free alternative for flour in baking recipes like Waffles, Muffins, Gluten free flour mixes. ChikMat P1 attract and hold more water and helps to increase the moisture content in baked goods and provides structure, tenderness & binding power in baking. FRYING FOODS: ChikMat P1 could serve as a suitable fried food coating where the coating is light and crisp. It helps to lock the flavour of the product while frying. It can improve the texture of the coat foods, such as chicken, fish, or vegetables, before frying and reduces the absorption of oil. The product such as oil fried Nuggets, Potato Shots, and Cheese bites. Even it can be used in Premixes- 65 Masala, Instant Crispy Fry Mix, Manchurian Mix, Bonda Mix, etc... ChikMat P1 coating can give the foods a golden and crispy outer layer during the frying process. PROCEDURE: Replace 5-20 % of Corn flour with ChikMat P1 then add at the time of blending while adding other raw materials FEATURES AND BENEFITS Increase special appearance to the fried products. Better dispersion of spices and other ingredients. Improves texture. Enhance flavor. Low oil absorption. Excellent crispiness. Better even coating
1 chili powder 2 turmeric powder 3 coriander powder 4 cumin powder 5 hot spices (black) 6 hot spices (black) 7 cumin 8 coriander 9 turmeric 10 cardamom 11 cinnamon 12 cloves 13 black pepper 14 red chili 15 mustard seeds 16 fenugreek 17 fennel seeds 18 nutmeg 19 saffron 20 bay leaf 21 asafoetida 22 star anise 23 curry leaves 24 tamarind 25 poppy seeds 26 ajwain 27 carom seeds 28 black salt 29 white pepper 30 celery seeds 31 mace 32 aniseed 33 turmeric powder 34 ground ginger 35 amchoor powder 36 black cardamom 37 vanilla 38 szechuan pepper 39 nutmeg powder 40 pomegranate seeds 41 mace powder 42 clove powder 43 cinnamon powder 44 ginger powder 45 kashmiri chili powder 46 curry powder.
Asafoetida (Ferula asafoetida) is the dried sap obtained from the roots of Ferula plants. While it's native to Afghanistan and Iraq, asafoetida is commonly used in Indian cuisine where it's dried, ground into a spice, and referred to as hing. In addition to flavoring food, asafoetida has also been used for centuries around the world for its perceived health benefits.
Botanical Name - Ferula asafoetida Category - Spices/Medicinal Form - Dry Part Used - Gum resin General Information - Ferula asafoetida is herbaceous plant of the umbelliferae family. It is oleo gum resin obtained from the rhizome and root of plant. This spice is used as a digestive aid, in food as a condiment and in pickles. It is used in modern herbalism in the treatment of hysteria, some nervous conditions, bronchitis, asthma and whooping cough. It was at one time employed in the treatment of infantile pneumonia and flatulent colic. The gum resin is antispasmodic, carminative, expectorant, laxative, and sedative. The volatile oil in the gum is eliminated through the lungs, making this an excellent treatment for asthma. The odor of asafoetida is imparted to the breath, secretions, flatus, and gastric eructations. Its properties are antispasmodic, expectorant, stimulant, emmenagogue and vermifuge. Asafoetida has also been used as a sedative. It also thins the blood and lowers blood pressure. It is widely used in India in food and as a medicine in Indian systems of medicine like ayurveda. Asafoetida has been held in great esteem among indigenous medicines, particularly in Unani system from the earliest times. Phytochemicals - An analysis of asafoetida shows it to consist of carbohydrates 67.8% per 100 gms, moisture 16.0%, protein 4.0%, fat 1.1%, minerals 7.0% and fiber 4.1%. Its mineral and vitamin contents include substantial calcium besides phosphorus, iron, carotene, riboflavin and niacin. Its calorific value is 297, contains 40-64% resinous material composed of ferulic acid, umbel-liferone, asaresinotannols, farnesiferols A, B, and C etc., about 25% gum composed of glucose, galactose, l-arabinose, rhamnose, and glucuronic acid and volatile oil (3-17%) consisting of disulfides as its major components, notably 2-butyl propenyl disulfide (E- and Z-isomers), with monoterpenes (�±- and �²-pinene, etc.), free ferulic acid, valeric acid, and traces of vanillin (LAF). The disagreeable odor of the oil is reported to be due mainly to the disulphide C11H20S2.