Supplier: Wood logs and chips, garlic, cassava, agriculture products
Supplier: Potatoes, sweet potatoes, cassava chips, onions, garlic, shallots
Supplier: Namkeen, Snacks And Vagitable
Supplier: Grocery, rice, vegetables, garlic ,husked coconut, coir peat, wood chips pulp, agro products
Buyer: Indian made grocery items, fresh vegetables, fruits, cooking rice, garlic, coconut
Supplier: Dehydrated food items such as garlic flakes, ginger flakes, carrot flakes, bitter guard chips, brinjal flakes, leaks flakes, vegetable flakes mixed
Services: Export
Supplier: Agricultural commodities such as raw cashew nut, sesame seed, ginger, dried cassava chips, palm-kernel cake(pkc), cocoa beans
Supplier: Onion, dehydrated onion, onion powder, fried onion, garlic powder, banana chips
Services: Export
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.
Supplier: Garlic powder, banana chips, banana powder, green tea, blue tea, organic green tea
Services:
Buyer: Apple flavour, grapes flavour, electronic products
