Aspara Nepal

Seedless Lime is a popular lemon variety, valued for its export potential due to its thin peel, less acidic juice, and absence of the bitter taste found in regular lemons. Fresh Limes are a rich source of vitamin C, a nutrient that can enhance your immune system.

PRODUCT INFO Asparagus grow to about 22 centimeters in length and 16 millimeters in diameter. Its deep pistachio-green stalks are tender at the tip and slightly woody and thick towards the end, and a slight purple blush often occurs around the stalk and throughout the conical tip. Asparagus' mildly grassy and sweet flavor matches that of its larger and smaller counterparts. Asparagus, botanically known as Asparagus officinalis, is a member of the Liliaceae family. Considered a perennial herb, asparagus has an underground rhizome from which its edible young stems, known as spears, emerge during the spring and summer months. Asparagus plants are either male or female, the females volunteer seeds while males do not. Having less energy spent on producing seeds creates a thicker, more flavorful stalk, driving higher demand for male asparagus. This demand for male asparagus has put new cultivars on the market bred to produce only male plants. These cultivars include Jersey Giant, Jersey Supreme and Jersey Knight and all are cost efficient. Season Asparagus is available year-round, with a peak season in spring.

Ginger is one of the earliest known oriental spices and is being cultivated in Indonesia for both as fresh vegetable and as a dried spice, since time immemorial. Ginger is obtained from the rhizomes of Zingiber officinale The ginger family is a tropical group, especially abundant in Indo-Malaysian region, consisting of more than 1200 plant species in 53 genera. The area under cultivation in Indonesia is 107.54 thousand ha and the total production of the country is 385.33 thousand tons. PT Nif Internasional is one of the leading exporter of Fresh ginger from Karnataka which is located in the indonesia. We are located in the central hub of major Ginger production areas in Karnataka. Indonesia Fresh Ginger is well-known for its aromatic, spicy & pungent flavor. It is popularly used as a spice in Indonesia culinary preparations. Once the harvesting is done rhizomes are immediately subjected to high pressure water wash to remove the soil particles & other microbial debris adhering to the rhizomes & then shade dried for the certain extent to drain the water to prevent it from mold & other microbial growth. Our variety of Ginger is freshly harvested & packed in a temper proof packaging material to prevent it from degradation. Quality of the rhizomes checked by our quality inspection team before packaging and continuous monitoring the process of sorting & packaging & using standard packaging materials makes PT Nif Internasional to serve our clients with best product in a most professional way with competitive price. Health Benefits of Ginger : 1. It facilitates digestion. 2. It clears a sore throat and nose congestion. 3. Ginger is known for its healing properties. Specifications : Product - Fresh Ginger Variety - Rio - de - Janeiro Type - Water washed Each Rhizome Weight - 50/100/150/200 gms Packaging Type - Mesh Bag/ PP Box/ Cartoon Box Nett. Wt. per Package - 5/10/25/30 KGS Port of Loading - Port of Tanjung Priok - jakarta - Belawan - medan

The manufacture of both granulated and powdered garlic is the same, except for the grinding or powdering process. Granulated garlic is coarse while garlic powder is ground extra fine. Whole cloves of garlic are peeled, cleaned and then sent into a machine that slices and chops them into smaller sections. The sections are dried in slow ovens for three to four hours. When the garlic has cooled it is ground to the desired consistency, be it granulated or powdered. The finished products are put through sifters to separate any debris or undesirable pieces. Both are packaged in air-tight containers and stored in a cool, dry place. Granulated and powdered garlic are used to season and enhance the flavor of many foods. Often it is an appropriate substitute when fresh garlic is called for in a recipe. Powdered garlic dissolves almost instantly when incorporated into any dish, hot or cold. Granulated garlic takes a few minutes to become incorporated and release its flavor. We can offer Garlic Granules in 0.5mm to 1.0mm, 40/60 mesh, 26/40 mesh - 20 FCL: 10 Mt (Flakes/Cloves), 14-15 Mt (Minced/Granules/Powder) - 40 FCL H/C: 20 Mt (Flakes/Cloves), 25-30 Mt (Minced/Granules/Powder) Product Packing - 12.5/13/14 Kg Paper Bag inside 1 Poly Bag - 20/25 Kg Cartoon inside 1/2 Poly Bag - 20/25 Kg Cartoon inside 1/2 Aluminium Foil Bag Our range includes: - Dehydrated Garlic Flakes/Cloves (5-10mm) - Dehydrated Garlic Minced (1-3mm, 3-5mm) - Dehydrated Garlic Granules (G1, G2, G3) - Dehydrated Garlic Powder (80-100 mesh) -

PRODUCT INFO Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, the celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. As of 2017, world production of lettuce and chicory was 27 million tonnes, 56% of which came from China. Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans; the latter gave it the name lactuca, from which the English lettuce is derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century, cultivars were described that can still be found in gardens. USES Generally grown as a hardy annual, lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued by numerous nutrient deficiencies, as well as insect and mammal pests, and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the genus Lactuca. Although this trait can be a problem to home gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated lettuce varieties. Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron. Contaminated lettuce is often a source of bacterial, viral, and parasitic outbreaks in humans, including E. coli and Salmonella. SEASON Lettuce is available year-round.

PRODUCT INFO Peteh beans (sator seed) it flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to, but stronger than that of the shiitake mushroom, due to sulfur-containing compounds also found in shiitake, truffles and cabbage. In Thailand it is called sah-taw look like broad beans. Like mature broad beans, they may have to be peeled before cooking. Peteh bean has earned its nickname 'stink bean' because its strong smell is very pervasive. It lingers in the mouth and body. Like asparagus, it contains certain amino acids that give a strong smell to one's urine, an effect that can be noticed up to two days after consumption. Like other beans, their complex carbohydrates can also cause strong-smelling flatulence. USES Peteh beans (sator seed) are best when combined with other strong flavoured foods such as garlic, chilli peppers, and dried shrimp, as in sambal petai or added to a Thai curry such as Thai Green Curry of Duck. When young the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent. At this stage they may be eaten raw, fried or pickled. Young tender pods with undeveloped beans can be used whole in stir fried dishes. In North-eastern India, the seeds or the bean as a whole are eaten by preparing a local delicacy call Iromba or Yongchak singju. Seeds are also dried and seasoned for later consumption. When dried the seeds turn black. In Indonesia, petai is very popular in the highlands of Java. SEASON Peteh beans (sator seed) are available between Jun - Jul each year.