Dehydrated vegetables offer several benefits, including:
1. Long shelf life
2. Reduced storage space
3. Lightweight for backpacking or camping
4. Retains nutrients and flavor
5. Easy to reconstitute or use in recipes
We have a wide range of dehydrated vegetables dehydrating the vegetables to preserve and retain the life sustaining nutrients with intriguing texture and flavours for longer shelf life. the dehydration process removes the moisture from the peppers preserves their natural sweetness, vibrant colour .
Our top class dehydrated vegetables are convenient for easy formulation and new product development as they are flexible when mingled with other products to enrich the flavours and maintain consistency .
Our range of vegetables and spices include:
-Dehydrated garlic powder, garlic flakes
-Dehydrated onion powder, onion flakes
-Dehydrated carrot
-Dehydrated beans
-Dehydrated tomato
-Dehydrated cabbage
-Dehydrated beetroot
-Dehydrated curry leaves
-Dehydrated capsicum
Dried red and green paprika (bell paper) - Size 3*3 mm/6*6 mm/10*10 mm
Packaging - 15-20 kg (3 layer craft bag and plastic bags)
Fraction - Cube, Plate, Flake
Carrot - Size 6*6 mm/ 10*10 mm
Packaging - 15-20 kg (3 layer craft bag and plastic bags)
Fraction - Cube
Color: Orange
Beet - Size 6*6 mm/10*10 mm
Packaging - 15-20 kg (3 layer craft bag and plastic bags)
Fraction - Cube
Color - Dark red, red with a cherry tint
Leek - Size 6*6 mm/ 10*10 mm
Packaging - 50 g (3 layer craft bag and plastic bags)
Fraction - Cube
Color - Light yellow
Dill - Size 6*6 mm/10*10 mm
Packaging- 15kg (3 layer craft bag and plastic bags)
Fraction - Needles, Stems
Color - green
Parsley - Size 6*6 mm/ 10*10 mm
Packaging - 12 kg (3 layer craft bag and plastic bags)
Fraction - Needles, Stems
Color - Green
The principle of preservation by dehydration process is to remove the moisture content of a material to a level
where micro-organism may not be able to grow and spoil it. We have excellent partners working on dehydrated garlic, onion, cabbage, carrot, okra,etc. We are continuously in search for new customers with a dynamic boundary and are also ready to customise based on their individual need.
The fresh vegetables are washed thoroughly and prepared into suitable size. These prepared vegetable pieces are then blanched
procedurally. In first stage, the moisture content is reduced upto 20+5% and in the second stage moisture content is reduced to 8+2% depending upon type of vegetables. The temperature of drier in first stage drying is normally kept at 60+5 degree C. and in second stage, the temperature is maintained at 40+5 degree C. The dehydrated vegetables are then cooled and packed i
The product shall be prepared from wholesome vegetables free from any fungi, blight or discolouration. Only edible portion of the vegetable (for any variety) shall be used so as to maintain the right quality and also to get the right taste from boiling.
