Size: 6-8mm , 8-10mm Moisture Content: 1-5% Features: 100% Natural ---crispy, low calorie, zerofat. ---not fried, not puffed, no artificial coloring, no preservatives or other additives ---no gluten ---no added sugar(contains only fruit natural sugar) ---retain perfectly the nutrition facts of fresh fruits.
Fruits , vegetables ,corn oil , soya bean oil , sunflower oil , rapeseed oil , olive oil, briquettes, wood pellets , fresh fruits , dried fruits, diammonium phosphate, copy paper , vanilla beans , garlic , ginger , rice , cinnamon, raisin, shea butter, carob powder , beans , sunflower seeds , black pepper , coconut powder , fish meal , coconut fatty acid distillate , ldpe, hdpe , animal hides , tomato paste ,sesame seeds , almond nuts , chia seeds , sugar, rizla papers , fish maws , stock fish ,hazel nuts , stearic acid , gallstones , starch , copper cathode , copper scrap , charcoal , tires , lighters , soft drinks, energy drinks ,whey protein ,honey , chicken feet , car engines , coffee , cocoa powder , disposable face mask ,disposable gloves ,coriander seeds , pistachio nuts , cardamom , mustard seeds , medical devices, disposable gloves , disposable facemask, spices , sport supplements, sweeteners, frozen fish , dried fruits , mineral water, powder milk, frozen chicken.
Teja S17 Chilli Specification: ASTA color value : 40-60 Max. Pungency : 75,000-100,000 SHU Capsaicin : 0.50-0.70% Max . SS EXIM : Mundu S9 Chilli Specification: ASTA color value : 32.95. Pungency : 10,000-30,000 SHU Capsaicin : 0.166% Guntur Sannam 334 Specification: ASTA color value : 32.11 Pungency : 25000-30000 SHU Capsaicin : 0.226% Max.
Saffron is a spice derived from the dried stigma of the flower Grade A: 100% red. Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
Saffron is a spice derived from the dried stigma of the flower Grade A: 100% red. Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
Grade.A Type. Elettaria (Green cardamom) Size.5.5mm to 8mm Curing Method. Natural(sun)Drying Husk.28.0-38.0 % Seed.62.0-7.0 % Volatile extract.7.5-10% Non volatile ether extracts.2.2-2.4 % Starch.39.1-43.7 % Fibre.8.4-9.3 % Protein.97-140 % sizes are 5, 6, 7, 8 mm broken matter 1-2% Immature Cardamom: 5% by count Thrips: 3 by count
Grade.A Type. Elettaria (Green cardamom) Size.5.5mm to 8mm Curing Method. Natural(sun)Drying Husk.28.0-38.0 % Seed.62.0-7.0 % Volatile extract.7.5-10% Non volatile ether extracts.2.2-2.4 % Starch.39.1-43.7 % Fibre.8.4-9.3 % Protein.97-140 % sizes are 5, 6, 7, 8 mm broken matter 1-2% Immature Cardamom: 5% by count Thrips: 3 by count