Okra, also known as lady's finger, is a popular vegetable cultivated throughout India. It belongs to the Malvaceae family, closely related to hibiscus. The plant produces green, pod-like capsules with a slightly ribbed texture, ranging from 4 to 12 inches in length. Okra is prized for its mild, earthy flavor with a subtle mucilaginous texture that thickens stews and curries.
Okra, also affectionately called ladyfinger in India, is a green flowering plant native to tropical Africa and South Asia. It is a key ingredient in many global cuisines, prized for its unique flavor and versatility. India, boasting rich fertile lands and a long history of cultivating okra, is a leading producer and potential exporter of this valuable vegetable.
Okra pods, the edible part of the plant, are slender, elongated capsules with a ribbed exterior and a pointed tip. Their size can vary depending on the variety, ranging from 4-12 inches in length. The color of fresh okra pods is typically a vibrant green, although some varieties can be tinged with red or yellow. Okra's inner flesh is creamy white with a mild, earthy flavor and a slightly mucilaginous texture, often described as having a pleasant "slip" when cooked.
Indian okra cultivation flourishes in the warm and humid climate of the country. Major okra-producing states include Andhra Pradesh, Gujarat, Karnataka, Maharashtra, Odisha, Tamil Nadu, and West Bengal. The harvest season typically falls between July and September, coinciding with the monsoon rains that provide ideal growing conditions.
Varieties for Export:
India boasts a diverse range of okra varieties, each with unique characteristics suited for export:
Bhindi: The most commonly cultivated variety in India, Bhindi pods are medium-sized, tender, and have a good shelf life.
Pusa Sawani: This variety is known for its high yield and long pods that are ideal for slicing and frying.
Parbhani Kranti: This okra variety is resistant to yellow vein mosaic disease, a major concern for okra cultivation.
** Arka Anamika:** This okra variety is particularly resistant to pests and diseases, making it a good choice for export.
Sun-kissed and bursting with flavor, Indian green chillies, also known as hari mirchi, are a vibrant addition to any cuisine. Cultivated across diverse regions, these chillies come in a variety of shapes and sizes, from the long, slender Byadgi to the rounder Guntur variety. Their fiery heat ranges from mild to scorching, depending on the cultivar. Indian green chillies are hand-picked at their peak freshness, ensuring a robust aroma and a crisp bite.
India, the land of vibrant spices, boasts a rich heritage of cultivating some of the world's most sought-after chilies. Among these fiery gems, green chilies stand out for their versatility, freshness, and intense flavor profile. Here's a closer look at Indian green chilies, a culinary delight ready to set your taste buds ablaze:
Varieties Galore: India offers a diverse range of green chilies, each with its own unique characteristics. Popular varieties for export include:
Guntur Sannam: Hailing from Andhra Pradesh, these long, slender chilies pack a powerful punch. Their emerald green skin hides a fiery interior, making them ideal for curries, pickles, and chutneys.
Kanthari: Cultivated in Kerala, these small, round chilies are known for their intense aroma and vibrant green color. Their heat level is moderate, making them perfect for adding a touch of spice to seafood dishes and stir-fries.
Byadagi: Karnataka's pride, Byadagi chilies are medium-sized with a thick flesh. Though initially mild, their heat builds slowly, delivering a long-lasting warmth. Their smoky flavor makes them perfect for roasting and adding depth to curries and gravies.
Jwala: Grown in the foothills of the Himalayas, these tiny chilies are deceptively hot. Their wrinkled skin and bright green color belie their fiery nature, making them ideal for use in small quantities to add a kick to chutneys and dips.
India's verdant fields offer a bounty of pristine green peas, perfect for export. These peas, harvested at their peak freshness, boast a vibrant emerald green color and a delightfully sweet, slightly nutty flavor. Grown under the warm Indian sun, they're packed with essential vitamins and minerals. Our meticulous sorting and cleaning processes ensure a uniform size and texture, free from blemishes or debris.
From the fertile plains of India emerges a vibrant emerald treasure: the green pea, a nutritional powerhouse destined for discerning palates across the globe. Cultivated for centuries, Indian green peas boast a unique character, setting them apart from their international counterparts.
These peas, primarily of the Capsicum variety, are smaller than their European or American cousins. Their size, however, belies their robust flavor. Grown under the warm Indian sun, they develop a distinct sweetness, with a subtle earthiness that adds complexity to the taste. The pods themselves are a vibrant green, a testament to their freshness and the rich soil from which they spring.
Indian pea harvests are timed to perfection. Picked at their peak maturity, the peas retain a delightful crispness that bursts with each bite. Their texture is slightly firmer than some imported varieties, offering a satisfying crunch that elevates any culinary creation. This firmness also translates to excellent shelf life, making them ideal for export journeys.
In conclusion, Indian green peas are more than just a vegetable; they are a taste of India's rich agricultural heritage and culinary tradition. Their vibrant color, distinct sweetness, and delightful texture make them a valuable addition to any kitchen. Packed with essential nutrients and boasting excellent export practices, Indian green peas are poised to become a staple on tables across the globe, offering a taste of India with every bite.
Cultivated extensively in India, the bitter gourd, also known as karela, is a unique vegetable prized for its health benefits and culinary versatility. This member of the cucurbit family boasts a warty, ridged exterior in shades of green and white, reaching lengths of up to 2 feet. While immature gourds are tender and less bitter, mature ones offer a firmer texture and more concentrated flavor profile. Traditionally used in Ayurvedic medicine, bitter gourd is a rich source of vitamins, minerals, and antioxidants.
Hailing from the vibrant tapestry of Indian agriculture, the bitter gourd, also known as karela in Hindi, is a unique vegetable prized for its distinctive flavor profile and impressive health benefits. This export-worthy vine boasts a long, slender, and warty exterior, typically ranging from 10 to 30 centimeters in length. While immature bitter gourds possess a smooth, light green skin, mature ones develop a bumpy texture with a darker shade of green, almost tinged with a yellowish hue.
The flesh of the bitter gourd lives up to its name, offering a refreshingly bitter taste that can be quite polarizing for first-time consumers. However, this very bitterness is what makes it a culinary superstar in India. When cooked skillfully, the bitterness mellows, transforming into a delightful complexity that complements a variety of spices and cooking techniques.
Indian farmers cultivate bitter gourd throughout the year, with peak seasons occurring during the cooler months. This ensures a steady supply for both domestic consumption and export. The meticulous harvesting process involves handpicking the gourds at the optimal stage of maturity, ensuring their freshness and vibrant color.
Beyond its intriguing flavor, the bitter gourd is a powerhouse of nutrition. It is an excellent source of vitamins A, C, and K, vital for maintaining healthy vision, immunity, and blood clotting. Additionally, it boasts significant amounts of dietary fiber, promoting gut health and aiding digestion. Furthermore, bitter gourd is a natural source of minerals like iron, potassium, and manganese, contributing to a balanced diet.
For ages, ginger has been used as a spice as well as medicine by many people. These applications were mainly popular in the Arabic, Indian, and Asian traditional communities. Later, the plant was exported into the European countries. Today, large scale cultivation is largely practiced in Sri Lanka, China, Australia, India, Hawaii, Japan, and Pakistan.
The ginger plant belongs to the Zingiberaceae family. Its species name is Zingiber officinale. The crop grows to a height of about 45 cm. Leaves are lanceolate in nature and have a length of 18cm. The commercial products are the underground stems and rhizomes.
Growing Areas
Although the cultivation of ginger has widely spread throughout Sri Lanka, the main growing areas are still found in the wet zones. These are the districts of Kegalle, Colombo, Kandy, Kurungala, and Gampaha. During the past years, the total area of growth of this plant has been over 6000 hectares.
Some provinces in Sri Lanka also cultivate ginger alongside other crops like coconut.
Varieties
The large scale growing of ginger in Sri Lanka utilizes local as well as foreign varieties. The local varieties of ginger have small and fleshy rhizomes and are of the white color. These varieties are mainly used for drinks and beverages because of their strong aroma and taste.
The Chinese variety of ginger has watery rhizomes that are yellow in color. It is majorly used for pickles since its taste is low.
Soils
Deep well drained sandy loams largely favor the growth of ginger. These soils should be highly rich in organic matter. Manure and fertilizers should be added in order to improve the fertility of soils.
Climate
For successful growth, the elevation should reach a maximum height of 1500m above sea level.
The average annual rainfall should not be less than 1500mm. For areas prone to dry spells, irrigation should be applied. Generally warm temperatures with shade are also suitable. The pH value should range from 5 to 7.
Planting
Stem rhizomes are used for propagation of ginger. Deep planting of seeds is discouraged.
Harvesting
Change of the plantâ??s color to yellow and withering of leaves indicates readiness for harvesting. This occurs after the first 10 months of sowing. Care should be taken during the harvesting process to prevent the damaging of the rhizomes. Wooden sticks are used in this process.
The method of preserving the harvested ginger rhizomes is sun drying.
Product Specifications:
- *Variety:* Mozika, Sante, ismi, laddy Rosetta
- *Type:* Fresh, washed
- *Shape:* Long, round
- *Skin:* Natural yellow and red
- *Size:* Various sizes available (e.g., 50-60 mm, 60-70 mm)
- *Quality:* High-quality, fresh potatoes
- *Packing:* Customized packing options available (e.g., 3 kg, 5 kg, 10 kg, 20 kg bags)
- *Certifications:* Halal, ISO 22000
Pricing:
- *Wholesale price:* Starting from $320 per tonne (depending on quantity and season)
- *Discounts:* Available for bulk orders and long-term contracts
Supply Details:
- *Supply capacity:* 100 tonnes per month
- *Delivery time:* Within 7-10 days of order confirmation
- *Payment terms:* T/T, L/C, or as per mutual agreement
Contact Information:
- *Company name:* Azhaar Al Hadika Fruits and Vegetables LLC
- *Contact person:* Yasir
We look forward to establishing a long-term business relationship with you!
Our fresh, high-quality potatoes are carefully selected from trusted farms to ensure excellent taste, texture, and shelf life. Rich in nutrients and versatile in use, they are ideal for frying, baking, boiling, or industrial food processing. Cleaned, sorted, and packed under strict hygiene standards, our potatoes meet international export requirements. Jamal Crown Industry guarantees consistent supply, customizable packaging, and timely global delivery making us a reliable partner for retailers, distributors, and food manufacturers worldwide.
Spice up your life with our Chili where bold heat meets vibrant flavor, creating a culinary adventure that will leave your taste buds tingling for more!
Our green chilies add a fiery kick to any meal. They're perfect for adding heat to curries, sauces, and salsas. Rich in vitamin C and antioxidants, they bring both spice and health benefits to your cooking.
Bitter gourd, with its distinctively bitter flavor, is beloved in many Asian cuisines for its health benefits. It's a great source of vitamins and minerals and is known for supporting digestion and boosting immunity. Perfect for stir-fries, juices, and stews.
Tender and mildly tangy, our okra is perfect for stir-fries, curries, and deep-frying. Packed with fiber, vitamins, and minerals, it adds a unique texture and flavor to dishes, making it a popular vegetable in many cuisines.
