Sticky rice is popular in Northeast India. It is good for strong immunity as it keeps the connective tissues strong and stimulates healthy brain functioning
The spice of every Indian household, Turmeric is the quintessential Indian spice that is used for every Indian food. The golden powder is actually a root vegetable that looks similar to ginger. Turmeric is known to improve condition which may lower chances of any heart-related diseases. It also helps in digestion of food and has anti-bacterial and antioxidant properties.
The green Elaichi is widely used in India to flavour savoury dishes as well as sweet dishes. Some of its health benefits are combating nausea, gas, increasing our appetite, and reducing heartburn.
Cloves had been long known for its Ayurvedic medicinal purposes. From the time of ancient India till the modern day, clove is regarded as a healthy spice with healthy benefits.. Much like cinnamon oil, clove oil is used for treating toothache, treating scrapes, bruises, and improving digestion
The aromatic Bay Leaves were believed to be a symbol of wisdom, protection and peace by the Ancient Greeks. Besides the fragrance, the Tej Pata is good for detoxification of our body, managing diabetes and also helpful for slowing the process of aging.
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Fenugreek is a savoury spice which goes well with meat or vegetables. The little yellow seeds contain Galactomannan which is helpful in slowing down the sugar absorption rate into our blood. It is also good for lactating mothers, people suffering from loss of taste, and anaemia.
Bamboo Rice is special rice that is grown in dying bamboo shoots. It has many nutrients like carbohydrates, fiber, and protein. It is used by tribes in Kerala for curing joint pain as it has a huge amount of calcium and phosphorus.
Mapillai Samba rice is basically grown in Tamil Nadu. It is high in fiber and also improves immunity and stamina. It also heals stomach and mouth ulcers and aids digestion.
Cumin or Jeera is a savoury spice which is dried and cultivated. It is known to help in digestion of food, treat insomnia, good to have it when infected with common cold and also treats skin disorders.
It is commonly called mat bean, moth bean, matki or dew bean
Moth flour is made up of moth beans also known as Vigna aconitifolia and is full of nutrients. Read more to know about its usage, advantages and side effects.
Black gram dal - Urad dal is also known as Split black lentils and Black gram dal.
it is one of the extremely popular food ingredients in India. It is also called black gram. It has originated in South Asia. It is cultivated in the northern part of Nepal and Bangladesh, the Southern part of India. Chana Dal is called mash dal in Nepal and Bangladesh. It is a legume plant, and it has also been introduced in countries like Africa, Myanmar, the Caribbean, Fiji, and Mauritius.
The black coloured seed more commonly known as Ajwain is a powerhouse of health benefiting properties. The intake of ajwain is good for fighting cold and also acts as an instant stomach pain reliever. It also helps in filtering and removing stones from the kidney.
The little black and yellow seeds from the mustard plant is perhaps one of the most important seeds to the Indians in general; the reason for it being the multi-purpose uses it has on the daily Indian household. The seeds are packed with vitamin B1, manganese, phosphorous, and omega 3 fatty acids. All this together helps our body improve the immune system, relieve the asthma patients, cure cold, etc. and the list goes on. The oil of the mustard oil is used for massages and has proven to relieve the muscle pains and spasms and also helps in keeping the hair strong and shiny.
Hard Red Winter Wheat is versatile wheat with excellent milling and baking characteristics for pan bread. It is used mostly for bread, hard rolls, flat breads, all-purpose flour, and even Asian style noodles. Hard Red Winter Wheat is grown in the Great Plains, Northern, and Pacific Northwest regions.
What is hard red spring wheat used for?
Hard Red Spring is known as the aristocrat of wheat when it comes to designer foods. It is used in specialty items like hearth breads, rolls, croissants, bagels, and pizza crust. It is also valued to improve flour blends to increase gluten strength.
Soft wheats have lower protein and less gluten strength. This makes SRW ideally suited for cookies, crackers, pastries, flat breads and pretzels. SRW wheat is even used in Maker's Mark and Twizzlers
What is 100% hard white whole wheat?
Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour, but because of the variety used, has a milder flavor and paler color.
What is 100% hard white whole wheat?
Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour, but because of the variety used, has a milder flavor and paler color.
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