The ginger powder is the Creamy Yellow coloured powder extracted and grounded from the dried ginger rhizome. It possesses an intense aroma and a sharp, spicy flavour resembling the natural ginger taste profile. The free-flowing flavouring powder is an easy addition to instant food products with zero spoilage.
Ground Pepper is the dried unripe fruit grown in the plant called piper nigrum. It's pungent smell, peppery/hot taste and health friendly properties make pepper a favorite spice all over the world and it is commonly used in all cuisines.
Cumin is a member of Apiacea family and grown natively in Eastern Mediterranean and India. The part of the plant used in cooking, the seed is dried after picking and used either whole or ground into a fine powder. Cumin's distinctive flavour and strong warm aroma is due to its essential oil content.
Aniseed also called Anise, is the fruit or seed from the plant
Scientific Name:
Pimpinella Anisum
Qualities:
Whole, Cracked & Ground
Bulk:
Cartoon boxes, polypropylene bags, etc.,
10 kg, 20 kg, 25 kg, 50 kg, etc
New season 2023 start for (Fresh grapes)
We are ready for receive your request and inquiries
variety :
prime& Superior ) white )
flame( red)
packing : 4 kg per plastic box
or
carton ( 10 plastic bags 250 grams) = 2.5 kg
Shea butter fatty acid profiles
Shea butter is composed of five principal fatty acids: palmitic, stearic, oleic, linoleic, and arachidic (see Table below). About 85 to 90% of the fatty acid composition is stearic and oleic acids. The relative proportion of these two fatty acids affects shea butter consistency. The stearic acid gives it a solid consistency, while the oleic acid influences how soft or hard the shea butter is, depending on ambient temperature.
The proportions of stearic and oleic acids in the shea kernels and butter differ across the distribution range of the species. Ugandan shea butter has consistently high oleic acid content, and is liquid at warm ambient temperatures. It fractionizes into liquid and solid phases, and is the source of liquid shea oil. The fatty acid proportion of West African shea butter is much more variable than Ugandan shea butter, with an oleic content of 37 to 55%. Variability can be high even locally, and a tree that produces hard butter can grow with one that produces soft butter.
Nuts are gathered from a wide area for local production, so shea butter consistency is determined by the average fatty acid profile of the population. Within West Africa, shea butter from the Mossi Plateau region of Burkina Faso has a higher average stearic acid content, and so is usually harder than shea butter from other West African regions.[6]
Type:
Macadamia Nut
Cultivation Type : Organic
Processing Type : Raw
Style : Fresh
Packaging : AS PER REQUEST
Certification : ISO
Grade : 1
Use : FOOD
Place of Origin : Kenya
Product name : Shelled Macadamia Nuts Hawaii
Quality : Excellent
Macadamia Nut Type : Unshell
Size : 22-25mm
Macadamia Nut Name : Customer Desire
MOQ : 20 Fit Container
Shelf Life : 24 Months
Keyword : Maccadamia
Color : Light Golden Brown
Type:
Macadamia Nut
Cultivation Type : Organic
Processing Type : Raw
Style : Fresh
Packaging : AS PER REQUEST
Certification : ISO
Grade : 1
Use : FOOD
Place of Origin : Kenya
Model Number : 741852963321
Product name : Shelled Macadamia Nuts Hawaii
Quality : Excellent
Macadamia Nut Type : Un shell
Size : 22-25 mm
Macadamia Nut Name : Customer Desire
M.O.Q : 20 Fit Container
Shelf Life : 24 Months
Keyword : Macadamia
Color : Light Golden Brown
Product name : Pecan nuts
Processing Type : Raw
Color : Light amber to Amber
Foreign matter : 0.05% max
Appearance : Whole / kernel
Place of origin : South Africa
Loading port : Laem Chabang port
Afflatoxin : 2ppb max
FFA : 1% max
Grade : Premium
Shelf life ; 12 Months
Product name : Ginkgo nuts
Style : Dried
Processing type : Raw
Grade : Premium
Use : Human Consumption
Colour : White creamy
Place of origin : South Africa
Loading port : Laem Chabang port
Size : 15-28 mm
Packaging : 25 or 50kg in PP bag or as
