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Narayan Prasad

(1.0)
Supplier From India
Mar-24-25
Supplier : Wild Himalayan Garlic.

Established: 2025

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India
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Supplier Of Fresh Garlic   |   Himalayan Salt

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Feb-24-20
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Purple Stripped Himalayan Gourmet Garlic from Himachal Pradesh. AAAA -125, AAA,115, AA,105, A 95. FOB Mumbai Port Price. 1000MT Per month.
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Supplier: Fmcg products (white labelling / brand based/ bulk): honey (flavored/unflavored/nuts in honey/ forest/ kashmir/ sidar/ wild/ rare himalayan, etc.), syrups (golden, pancake, chocolate), pasta, fusilli, macaroni, vermicelli, sauces (honey chilli, mint coriander, soya, peri peri, etc.), makhana (roasted, bbq, black pepper, peri peri), coconut oil, honey jam (strawberry, mix fruit, pineapple, orange), kahwa (badam, kashmiri, kesar, rose), honey tonic (saffron, black pepper, cinnamon, ginger, lemon), peanuts(roasted, bbq, etc.), cashews (roasted, bbq, etc.), almonds (roasted, bbq), etc.
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Buyer Of Soaps & Detergents   |   Household Cleaning Products   |   Cosmetics & Beauty Products   |   Knitted & Woven Garments   |   Industrial Machinery & Plants   |   Light & Medium Machinery   |   Electronics - Entertainment   |   Knitted & Woven Fabrics   |   Industrial Chemicals
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Mushroom Shiitake (Hedhom)

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  S.f.m. International Trading Co., Ltd.
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PRODUCT INFO
Shiitake mushrooms range in colors from amber to paper bag-brown. Each mushroom has an umbrella shaped cap with a curled rim. Their caps have a cream-colored supple-firm interior. Unlike mature shiitake mushrooms, Shiitake mushrooms are entirely edible as their thin stalks are still tender when young. When cooked, shiitakes release a garlic-pine aroma and have a rich, earthy, umami flavor.
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USES
Shiitake mushrooms, like mature Shiitake, are widely used in Asian cuisine. They are not limited to Asian recipes, though, and as a cultivated variety, they may be substituted in recipes calling for "wild mushrooms". Pair shiitake with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile. May be sauteed, roasted or skewered and grilled.

Season
Shiitake mushrooms are harvested on logs year-round. Their growth, and hence availability, is dependent upon how well the log feeds them.
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Kale

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(4.5)
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  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Fresh Vegetables
 
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.
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Himalayan Pink Animal Lick Salt

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  Al Hadi International Trading LLC
Supplier From Rawalpindi, Pakistan
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Salt licks are used for Horses, Cattle and for attracting various wild animals like Whitetail Deer, Mule Deer, Elk, Moose and Antelope. Himalayan Pink Salt naturally contains 84 highly absorbable trace elements, including calcium, phosphorus, magnesium, potassium.
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Himalayan Pink Salt

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(2.3)
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  Lucky Leather Stores
Supplier From Colombo, WP, Sri Lanka
Supplier Of Himalayan Salt
 
Himalayan salt is mined from the Salt Range mountains, the southern edge of a fold-and-thrust belt that underlies the Pothohar Plateau south of the Himalayas in Pakistan.
Himalayan salt comes from a thick layer of Ediacaran to early Cambrian evaporites of the Salt Range Formation. This geological formation consists of crystalline halite intercalated with potash salts, overlain by gypsiferous marl and inter-layered with beds
of gypsum and dolomite with infrequent seams of oil shale that accumulated between 600 and 540 million years ago. These strata and the overlying Cambrian to Eocene sedimentary rocks were thrust southward over younger sedimentary rocks, and eroded to create the Salt Range. The salt, which often has a pinkish tint due to trace minerals, is primarily used as a food additive to replace refined table salt but is also used for cooking and food presentation, decorative lamps and spa treatments.

Himalayan salt is a table salt. Analysis of a range of Khewra salt samples showed them to be between 96% and 99% sodium chloride, with trace presence of calcium, iron, zinc, chromium, magnesium, and sulphate, all at varying safe levels below 1%.

MOQ 5MT

Supplied from Pakistan.

 
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Himalayan Pink Salt

Himalayan Pink Salt

(2.3)
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MOQ: Not Specified
  Lucky Leather Stores
Supplier From Colombo, WP, Sri Lanka
Supplier Of Himalayan Salt
 
Himalayan salt is mined from the Salt Range mountains, the southern edge of a fold-and-thrust belt that underlies the Pothohar Plateau south of the Himalayas in Pakistan. Himalayan salt comes from a thick layer of Ediacaran to early Cambrian evaporites of the Salt Range Formation. This geological formation consists of crystalline halite intercalated with potash salts, overlain by gypsiferous marl and inter-layered with beds of gypsum and dolomite with infrequent seams of oil shale that accumulated between 600 and 540 million years ago. These strata and the overlying Cambrian to Eocene sedimentary rocks were thrust southward over younger sedimentary rocks, and eroded to create the Salt Range. The salt, which often has a pinkish tint due to trace minerals, is primarily used as a food additive to replace refined table salt but is also used for cooking and food presentation, decorative lamps and spa treatments.

Himalayan salt is a table salt. Analysis of a range of Khewra salt samples showed them to be between 96% and 99% sodium chloride, with trace presence of calcium, iron, zinc, chromium, magnesium, and sulphate, all at varying safe levels below 1%.

MOQ: 5 MT

Supplied from Pakistan.

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