Sesame seeds & oil, mustard seed & oil, nigella sativa seeds & oil, vegetable items like peanut, potato, rmg item, hats & caps, T-shirt, men's lungi.
Cumin, coriander, sesame seeds, fish, leather goods, metal scrap LMS, HMS.
Aromatic Rice, Spice, Rusk, Cookies, Snacks, Drinks, Other Food Staffs.
Biscuit, noodles, pasta, packed spices, packed tea, condensed milk, hand sanitizer 40ml, 90ml, 100ml. air freshener, aerosol.
Handwash,dishwash,detergen, soap,shower gel,shampoo,toilet cleaner,spice, nut,himalayan pink salt, black seed, rice, corn, barley, corn flour, mustard etc..
Jars, spices, coconuts, sugarcane, onions, turmeric, chilli, lentils.
Food Products Like Noodles, Biscuit, Toast, Dry Cake, Crackers Etc; Spices Like Chilli Powder, Chilli Flex, Turmeric Powder, Cumin Powder, Coriander Powder Etc; Fruits Like Mango, Guava, Dragon Fruit, Plum Etc; Vegetable Like Potato, Eggplant/brinjal, Papaya, Hyacinth Bean, Cauli Flower, Cabbage, Pointed Gourd, Turnip, Beetroot, Lady Finger/okra, Arum, Arum Lobe, Bitter Gourd, Cucumber, Tomato, Lemon, Carrot Etc.
Made by: Bangladesh shipping Terms: CIF/ FOB/ CNF Payment Terms: LC/TT Quantity: MOQ Prince: Negotiable Sir, We can supply good product with lower prices. Please see below: Bangladesh is known for its production of various spices, including dry chili peppers. Chili peppers are a staple ingredient in Bangladeshi cuisine, adding heat and flavor to many dishes. Different varieties of chili peppers are grown in Bangladesh, ranging in heat levels and flavor profiles. The most commonly cultivated chili peppers in Bangladesh include: Naga/Bhoot Jolokia: Also known as ghost pepper, this extremely hot chili pepper is grown in various regions of Bangladesh. It is widely used in traditional cooking and also exported for its intense heat. Capsicum annuum (varieties like Sylheti Morich): These are milder chili peppers compared to the Naga/Bhoot Jolokia. They are widely used in cooking for their flavor and moderate heat. Capsicum frutescens (varieties like Tezpur): These chili peppers are smaller in size and are known for their pungent heat. They are commonly used in pickles and spicy sauces. Capsicum chinense (varieties like Dorset Naga): Similar to Naga/Bhoot Jolokia, these chili peppers are also extremely hot and are used sparingly in cooking to add intense heat to dishes. Dry chili peppers are commonly used in Bangladeshi cuisine to make spice blends, curries, pickles, and sauces. They are also used to make chili powder, which is a key ingredient in many dishes. Additionally, chili peppers are dried and preserved for long-term use, especially during seasons when fresh peppers are not readily available. In Bangladesh, dry chili peppers are not only essential for adding heat to dishes but also contribute to the distinctive flavor profile of Bangladeshi cuisine.
Fresh vegetables, potato, pumpkin, chilli, bottle gorge, bitter gourd, okra, cabbage, carrot, tomato.
Dry Fruit, Spices, Stable Bleaching Powder, Citric Acid, Caustic Soda , Barley.
Betel Nuts.
Dried areca nut.
Spices like turmeric, coriander and cumin seeds.
Dried betel nut very high quality.
Green betel leaf.
Betel nut.
Mangalore supari.
Curry-leaves.
Betel nut.
Dried betel nuts.
