Cinnamon :
Cinnamon (Dalchini) is a herb traditionally used by many ancient cultures. It is indicated for a variety of ailments including gastrointestinal problems, urinary infections, relieving symptoms of colds and flu and has remarkable anti-fungal and anti-bacterial properties. Some studies have shown that Cinnamon helps people with diabetes metabolise sugar better.
Help In :
- Curing cold
- Checking nausea
- Stimulating digestion
- Preventing nervous tension
Use For :
- Making toothpaste and scents
- Flavoring rice, meat, curries and deserts
- Flavoring soft drinks and food processing
Cloves :
We present the clients with pure quality Cloves that are highly recommended for preparing pickles, ketchups, and several kinds of sweets. Clove is one of the common spices, which is used in several dishes to provide aromatic taste to the cuisine. We are a well- known Exporter and Supplier of Cloves.
Finest quality
Pungent aroma
Purity
free from foreign content
Widely Used In :
- Food specialties
- Beverages
- Medicines
- Cosmetics
- Perfumery
- Toiletries
Pomegranate Juice :
We are renowned suppliers of pomegranate juice in Indian as well as international markets In our Juice we are able to maintain the real Pomegranate goodness and flavor by producing juice from our freshly squeezed pomegranates of farm having no additives, no sugar and no preservatives. The Juice has an amazing rich ruby red color and is filled with nature’s goodness. Juice is 100 percent natural and pure. Pomegranate juice concentrate use for different ways. can utilize it to made jams, soft drinks, ready meals, beverages, dairy products, bakery products, ice creams, etc. It is common the dilution in water to reach 13 Brix.
Mango Puree/ Pulp :
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. Mangifera indica - the 'common mango' or Indian Mango - is the only mango tree commonly cultivated in many tropical and subtropical regions. It is the national fruit of India.
Origin: The mango is native to southern Asia, especially Burma and eastern India. It spread early on to Malaya, eastern Asia and eastern Africa. Mangos were introduced to California (Santa Barbara) in 1880.
Adaptation: Mangos basically require a frost-free climate. Flowers and small fruit can be killed if temperatures drop below 40 F, even for a short period. Young trees may be seriously damaged if the temperature drops below 30 F, but mature trees may withstand very short periods of temperatures as low as 25 F. The mango must have warm, dry weather to set fruit. In southern California the best locations are in the foothills, away from immediate marine influence. It is worth a trial in the warmest cove locations in the California Central Valley, but is more speculative in the coastal counties north of Santa Barbara, where only the most cold adapted varieties are likely to succeed. Mangos luxuriate in summer heat and resent cool summer fog. Wet, humid weather favors anthracnose and poor fruit set. Dwarf cultivars are suitable for culture in large containers or in a greenhouse.
Guava Pulp :
Guava is a nutritious and delicious fruit that tastes like a combination of pear and strawberry. It is high in vitamin A, vitamin C, vitamin E, niacin, thiamine, iron, calcium, potassium, phosphorus, manganese, etc. In addition, it has a high fiber and water content. This tropical fruit also has digestive, carminative, antihyperglycemic, antispasmodic, antibiotic, sedative, anti-inflammatory, and anti-cancer properties. It helps treat acne, cure piles, lower the risk of diabetes, promote fertility, and relieve digestive disorders such as constipation, diarrhea, stomach ache, and acidity. Plus, it works as a filling snack and yet aids in weight loss. Regular consumption of this fruit is good for your skin too.
Applications :
Guava pulp is used mainly for conversion into juices, nectars, drinks, jams, jellies, Fruit cheese, fruit bars. Guava Juice is an excellent beverage, which makes a very tasty and nutritious drink. Very frequently people use Guava pulp to flavour ice cream, puddings and yoghurt. It has good potential as commercial source of pectin.
Specification of Guava Pulp -
T.S.S. (Brix) - Min 9
Acidity (% as C/A) - Min 0.4
pH - < 4.00
Additives - Citric Acid
Pesticide residue - Absent
Colour - Creamish White
Flavour - Characteristic
Taste
Characteristic
Average Composition of pulp (Per 100gm)
Edible Portion (% ) 100.00
Moisture (gm ) 81.70
Protein (gm 0.90
Fat (gm 0.30
Minerals (gm 0.70
Fibre (gm 5.20
Carbohydrates (gm ) 11.20
Energy (K.CaI ) 51.00
Calcium (mg) 10.00
Phosphorus (mg ) 28.00
Iron (mg ) 1.40
Vitamin C (mg ) 160.00
Vitamin B (mg ) 0.46
Papaya Pulp :
We are engaged in offering our clients broad array of Papaya Pulp. Our vendors process these products using fresh and selected variety of papayas ripened under controlled conditions. The Yellow and Red Papaya Pulp offered by us is rich in nutrients and possesses delectable taste. Our trusted vendors use technically advanced pulp processing mechanism for ensuring that the natural flavor and aroma of the papaya pulp is retained in the final product.
The papaya is a large pear-shaped fruit with golden-yellow skin. It can be 75 to 500 mm in length and can weigh as much as 12 kgs. They all have yellow, orange or pink flesh which is fragrant and soft. In the center of the fruit is a hollow filled with small black seeds which are easy to scoop out.
The pulp of the papaya is also golden-yellow and is fleshy, juicy and smooth. It has a sweet-tart flavor.
Papaya pulp tissue disks in an incubation medium composed of 0.4 m sucrose evolve ethylene at an optimum pH of 5.25 at 30C.
Papaya pulp enzymes removes dead surface skin, reduces pre-existing infection and even encourages healing. nurses at the three hospital involved in the study said that the papaya treatment also reduce the offensive odor associated with ulcers.
Physical Characteristics :
Color- Red
Texture - Smooth Texture and homogenized
Flavor & Taste - Natural flavor of Papaya and free from burned , cooked or any off flavor taste.
Appearance - Characteristic
Cardamom :
Our offered range of best quality Green Cardamom is grown and processed under hygienic conditions by the experts. .Cardamom is well known as a spice used in Indian cooking, and is one of the primary constituents of Garam Masala. What many people don’t realize is that cardamom is also medicinal, and helps relieve digestive problems induced by garlic and onion, making it more than merely an aromatic addition to the stomach-challenging cuisine it accompanies. Cardamom is considered one of the most valuable spices in the world due to its rich aroma and therapeutic properties.
Types Of Cardamom :
There are two types of cardamom, one is pale green and the other black (deep brown). The pale green cardamom has a delicate aroma while the black is strong and smoky. The pale green one is much more expensive than the black and is used equally in desserts and savory dishes, while the black is favored for savories. Some researchers believe the black cardamom is not really a cardamom but a close relative, while others classify cardamom having two varieties: green and black. The black cardamom is 3 times the size of the green one. Though black cardamom is used mostly in savory dishes, it is certainly not limited to it.
Milk Powder :
Nonfat dry milk is a product that is created when water is removed from pasteurized nonfat milk. By depriving microorganisms of the water which they require in order to develop, drying allows skim milk powder to have a shelf life of up to 3 years if stored properly. It contains lactose, milk proteins and minerals in the same relative proportions as the fresh milk from which it was made. Skim milk powder is by far the most common type of milk powder available. The powder should be stored under cool, dry conditions and should be protected from contact with water during storage. With its low moisture content, chemical reactions in skim milk powder stored at room temperature take place so slowly that the nutritive value is not affected, even after years of storage.
Various Uses :
Dried milk is used widely as a food ingredient. For the past several years, the largest markets for skim milk powder (SMP) have been dairy, prepared dry mixes, confectionery and bakery. SMP can be reconstituted by adding water to obtain liquid milk, recombined by adding water and fat in such a quantity to achieve the desired fat content, or simply used as an ingredient. Its high nutritional quality combined with its versatile and multi-functional properties make it attractive for many applications.
Principal Components :
Lactose 49.5 - 52.0%
Fat 0.6-1.25%
Protein 34.0-37.0%
Ash 8.2-8.6%
Moisture 3.0-4.0%
Whole Milk Powder :
Whole milk powder (WMP) is obtained by removing water from pasteurized, homogenized whole milk through evaporation and spray drying processes. It possesses all the appealing qualities of milk and, in its dry form, is an important ingredient in the manufacture of a remarkable range of food products. WMP has a shelf life of about 6 months. Since the product contains a high level of milkfat, deterioration in taste, caused by the tendency of fat to oxidize, can be prevented by introducing a nitrogen or carbon dioxide atmosphere or vacuum sealing at time of packaging. WMP should be kept in a cool, dry storage room and should not be exposed to direct sunlight or strong odours. The product should not come into contact with walls or floors.
Product Description :
Lactose - 36.0 - 38.5%
Fat - 26.0 - 28.5%
Protein - 24.5 - 27.0%
Ash - 5.5 - 6.5%
Moisture - 2.0 - 4.5%
Bay Leaves :
Bay leaf is the dried aromatic leaf of the laurel or bay which is known as Laurus nobilis in botanical terms. These are widely used for garnishing in soups, sauces, stews and as a seasoning for fish, meat and poultry. It is often used as a pickling spice.
It is oval, pointed and smooth, 2.5 to 8 cm long. When fresh, the leaves are shiny and dark green on top, with a lighter underside. When dried, the leaf turns a matte olive green. It feels warm and pungent when broken and its aromatic oils are released. It has a slightly bitter in flavour and is a powerful redolent.
The dried leaves should be whole and olive green. The brown leaves lack flavour. The leaves may be used whole, crushed or ground in cooking. Kept away from light in airtight containers, the whole leaves retain their flavour for two years.
Black Pepper :
Leveraging on our rich experience in this domain, we are known for providing finest quality Black Pepper. Derived from the flowering vines of the Piperaceae family, Black Pepper is used as a seasoning agent. The Black Pepper offered by us is properly and hygienically processed. Further; this Black Pepper is sourced from trustworthy vendors and known in the market for adding distinctive flavor and pungent taste to various cuisines.
Help In Why Our Black Pepper :
Unadulterated
Fresh
Strong aroma
Free from impurities
Tamper-proof packing
Beneficial For Treating :
- Indigestion
- Insomnia
- Diarrhea
- Constipation
- Hernia
- Liver Problems
- Gangrene
- Joint Pain
White Pepper :
White pepper, or sometimes called pepper corn, is a kind of pepper that comes from tropical berries called Piper Nigrum. It is actually made from the seed of the plant, once the fruit flesh is already stripped down. Unlike black peppers, however, the fruit from which white peppers come from are made to ripen fully before they are picked. When they are ready, the fruits (berries) are then soaked in water for several days (about eight days at least). Once the flesh has decomposed and softened, it is rubbed or scraped until the seeds come off. The seeds are then dried up until it becomes grayish or white. After which, it is sold in the market as either whole or grounded white pepper. Compared to black pepper, white peppers do not come with a very strong smell. It is also milder but more pungent in taste than the black kind. White pepper’s flavor is sometimes described as piney. Sometimes white peppers are treated using chemicals and enhancers to make them whiter in color.
These are the kinds that leave a bad taste. Peppers in general are very spicy since they have piperine. But because some elements are removed from that of white peppers, the spiciness is reduced but the flavor increases. White peppers are best used for vegetables, sauces and casseroles. Many recipes with tuna or shrimp in their ingredients also call for white peppers for that added relish and taste. White pepper has low sodium content and contains about 0.2 mg of sodium only. It is therefore ideal for those taking a low sodium diet.
