is either a relative of the scallion (Allium fistulosum L.) or a white variant of the wild leek (Allium ampeloprasum). There have been journals discussing its growth patterns and potential usage as an ingredient in a healthy beverage with evidence to support either view. It is a traditional food seasoning in the Philippines, used in the traditional cuisines in the
Supplier: Agricultural products as white beans, red beans, corn, peanuts, onions, garlic, prickly pear, chia seeds sesame, coffee etc. spices as pepper, clove, cinnamon, ginger, turmeric, wild pepper, vanilla, chilli , 'cocoa beans
essential oils as clove, pepper, cinnamon, vetiver ravintsara, patchouli, combava, eucalyptus citriodora , eucalyptus rondula lemon ylang ylang etc.
Services: Transportation and shipping
This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium fistulosum), the tree onion (A. Ã??proliferum), and the Canada onion (Allium canadense). The name "wild onion" is applied to a number of Allium species, but A. cepa is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.
Supplier: Cocoa, raw cashew, wild white onions
Services: Trade
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: Fresh style leeks and wild ramps, carrots, onions, lettuce, chilli, beetroot
Onions
An onion is a round vegetable with a brown skin that grows underground. It has many white layers on its inside which have a strong, sharp smell and taste. .. It is made with fresh minced meat, cooked with onion and a rich tomato sauce. Key Feature: Packed With Nutrients. Onions are nutrient-dense, meaning they're low in calories but high in vitamins and minerals. .. May Benefit Heart Health. .. Loaded With Antioxidants. .. Contain Cancer-Fighting Compounds. .. Help Control Blood Sugar. .. May Boost Bone Density. .. Have Antibacterial Properties. .. May Boost Digestive� Health.
We are located in such a geographical areas having largest onions production in India. So, here we are directly dealing with the Farmers and here are some specifications of our Fresh harvested red onions.. Size - 55+ mm Colour - Red Texture - Round Usage - Food Grade Storage - Dry Nutrient value No fats No cholesterol Type of packaging - 15/20/30 KG Mesh bags Other Benefits- Rich source of flavonoids Good for heart Cancer prevention
Supplier: Vegetables : (1) onions, (2) tomatoes, (3) green chilli (4) red chilli (5) potatoes, (6) cabbage, (7) mushrooms, (8) cauliflower, (9) drumsticks, (10) capsicum. fruits : (1) watermelons, (2) mango all varieties, (3) dragon fruit, (4) bananas, (5) papayas, and more. other agro products: (1) a2 cow ghee (bilona method), (2) rice varieties (sona masoori, 1121, 1509 steam basmati), (3) dairy products like paneer and butter, (4) kashmiri saffron (premium, a++), (5) soap berries, (6) wild honey, (7) vermicompost, (8) fish food
