Cabbage is a cruciferous vegetable that comes in green, red, and savoy varieties, each offering a distinct flavor and texture. Known for its high vitamin C and K content, cabbage plays a vital role in supporting immune function and bone health. Its crisp leaves make it a great addition to salads, while its mildly sweet flavor deepens when cooked, making it perfect for soups, stews, and fermented dishes like sauerkraut and kimchi. With its low-calorie profile and fiber-rich content, cabbage is a healthy, versatile vegetable that can be enjoyed raw, steamed, or sautaed.
Brinjal, commonly referred to as eggplant, is a versatile vegetable that has found its place in cuisines across the world. Its soft and spongy texture absorbs flavors beautifully, making it ideal for grilling, baking, or frying. Popular dishes include the Mediterranean baba ghanoush, Italian eggplant Parmesan, and Indian baingan bharta. Rich in antioxidants, particularly nasunin found in its purple skin, brinjal supports heart health and reduces oxidative stress. Whether roasted, stir-fried, or pureed, brinjal's unique taste and nutritional value make it a favorite for a variety of savory dishes.
Fresh Ginger Specifications Product Name Fresh Ginger Whole Botanical Name Zingiber officinale Family Zingiberaceae Physical Characteristics Appearance Fresh plump and firm rhizomes with smooth to slightly wrinkled skin Color Skin Light brown to golden tan Color Flesh Pale yellow to light greenishyellow Shape Irregular knobby and branched rhizomes Size 515 cm in length variety dependent varying diameter Aroma Strong pungent and spicy with a citrusy note Flavor Warm sharp and slightly sweet with a peppery bite Grading Based on Size and Quality Grade Rhizome Size Moisture Shape Extra Large XL 15 cm length 8590 Clean intact minimal branching Large L 1015 cm length 8085 Intact mildly branched Medium M 510 cm length 7580 Moderately branched Small S 5 cm length 7075 More branching Chemical Characteristics Moisture 8090 depending on grade Foreign Matter 05 max DamagedDiscolored Rhizomes 1 max Fibrous Content Low in fresh ginger variety dependent Volatile Oil Content 12 responsible for aroma and flavor Oleoresin Content 36 variety dependent Packaging Available Packaging 5kg 10kg 25kg cartons or mesh bags as per customer requirement Shelf Life 24 weeks when stored in a cool dry place 1012C with proper ventilation Usage Widely used in culinary applications across Asian Indian and global cuisines for flavoring Essential in curries soups teas and stirfries Known for medicinal properties in traditional medicine for digestive antiinflammatory and immuneboosting benefits Varieties Available Indian Ginger Medium to large size pungent high oil content Origin India
Fresh Ginger Specifications Product Name Fresh Ginger Whole Botanical Name Zingiber officinale Family Zingiberaceae Physical Characteristics Appearance Fresh plump and firm rhizomes with smooth to slightly wrinkled skin Color Skin Light brown to golden tan Color Flesh Pale yellow to light greenishyellow Shape Irregular knobby and branched rhizomes Size 515 cm in length variety dependent varying diameter Aroma Strong pungent and spicy with a citrusy note Flavor Warm sharp and slightly sweet with a peppery bite Grading Based on Size and Quality Grade Rhizome Size Moisture Shape Extra Large XL 15 cm length 8590 Clean intact minimal branching Large L 1015 cm length 8085 Intact mildly branched Medium M 510 cm length 7580 Moderately branched Small S 5 cm length 7075 More branching Chemical Characteristics Moisture 8090 depending on grade Foreign Matter 05 max DamagedDiscolored Rhizomes 1 max Fibrous Content Low in fresh ginger variety dependent Volatile Oil Content 12 responsible for aroma and flavor Oleoresin Content 36 variety dependent Packaging Available Packaging 5kg 10kg 25kg cartons or mesh bags as per customer requirement Shelf Life 24 weeks when stored in a cool dry place 1012C with proper ventilation Usage Widely used in culinary applications across Asian Indian and global cuisines for flavoring Essential in curries soups teas and stirfries Known for medicinal properties in traditional medicine for digestive antiinflammatory and immuneboosting benefits Varieties Available Indian Ginger Medium to large size pungent high oil content Origin India
Dry groceries: frying panipuri, frymes nalli,gulkand,jaggery, jav, kashmiri chilli, kashmiri chilli powder, khicheya papad, kokam, makai poha, poha thick, red poha, sago (sabudana), samo, soya khima, roasted gram chana, roasted gram split, roasted gram without skin, roasted gram yellow, mosambi chana, daliya, chana, marathi mug, kokam flower, idli rawa,lentils,green moong bean, desi chick peas, green millet, soyabean, shorgum, black matpe, black eye bean, papadums, tamarind, dhana dal, sorghum (jowar), pearl millet (bajra), finger millet (ragi), foxtail millet (kangni), barnyard millet (sawa/sanwa), kodo millet (kodo), little millet (kutki), proso millet (chena). spices: basil seeds, black pepper, cardamom,carway seeds (sha jeera), cassia (cinnamon), cassia broken (cinnamon), cloves, cubebs, cumin seed shah jeera, dhana, dry dates, dry ginger, kalonji, long pepper, mace, nutmegs, poppy seed, sabja, star aniseeds and broken,saffron, white pepper,turmeric. others cashews,makhana.Exporting and importing
Frozen green peas iqf method, apples, sweet corns, frozen french fries, frozen mix vegetables, frozen carrots, cereals, pulses, lentils, onion, ginger, garlic, organic jaggery.Iqf frozen vegetables, cereals,pulses,lentils,
Fresh Fruits And Vegetables Any Types.Agro world exime give a excellent result of all 97 products We supply all types of fruits and vegetables any types
Agriculture product and marine product specially we deal in onion, bananas, ginger and tilapia fish, shrimp as well as we provide textile material.
Cluster tomatoes are small, flavorful tomatoes typically grown in bunches. Known for their tangy taste, these tomatoes are perfect for making fresh sauces, salsas, and curries. With a high concentration of vitamins and antioxidants, cluster tomatoes add natural sweetness and vibrant color to your dishes while boosting their nutritional value.
Ginger garlic paste, spices, fresh onion, turmeric, fresh vegetables like fresh lady finger, garlic, fresh green chilli, bitter gourd, pulses, rice, masalas like chicken masala, garam masala, mutton masala, sambar masala, spices like turmeric, nuvvula podi, curry paste, dry fruits & nuts, curry powder like curry leaves spicy powder, mint leaves spice powder, moringa spice powder, basmati rice, onion, turmeric, red chilli, spices, fresh vegetable, dry vegetable.
Red dried chilli, cumin, fennel (spices), pomegranate, grapes, watermelon (fruits and vegetables), cotton..
Tea like Premium black, green, and herbal teas, rice and cashew nuts, spices, dry fruits and nuts, potato, darjeeling, orthodox, CTC tea, Hybrid Chilli, red chilli, lady finger or bhendi, bitter gourd, bottle gourd, brinjal, capsicum, ash gourd, cucumber, muskmelon, sweet corn, pumpkin, ridge gourd, sponge gourd, sanke gourd, tomato, watermelon, cabbage, cauliflower, beans, marigold, carrot, radish, beetroot.
Bitter gourd, also known as bitter melon, is a vegetable known for its distinct bitter flavor and numerous health benefits. Rich in vitamins C and A, as well as compounds believed to lower blood sugar levels, bitter gourd is often used in traditional medicine. It is commonly stir-fried, stuffed, or cooked in curries, and is particularly popular in Indian, Chinese, and Southeast Asian cuisines. Despite its strong taste, bitter gourd is appreciated for its potential to improve digestion and regulate blood sugar, making it a unique and health-boosting vegetable.
Gourd is a term used to describe several varieties of squashes, including bottle gourds and snake gourds. These vegetables are commonly used in Asian and Indian cuisines, where they are valued for their mild flavor and tender flesh. Rich in vitamins, minerals, and water content, gourds are low in calories and are often used in soups, stir-fries, and curries. The neutral taste of gourds allows them to absorb the flavors of spices and other ingredients in cooked dishes, making them a flexible and healthy option for a variety of meals.
Lady finger, commonly known as okra, is a pod vegetable renowned for its slimy texture when cooked, which helps to thicken soups and stews. It is a popular ingredient in Southern, Indian, and Middle Eastern cuisines. Okra is a good source of vitamins C, K, and folate, and its fiber content aids in digestion. Whether fried, grilled, or stewed, okra adds a unique texture and flavor to dishes. When cooked properly, its slimy consistency can be minimized, offering a tender bite and slightly grassy taste, making it a beloved ingredient in gumbo and curries.
Chillies, available in various shapes, sizes, and heat levels, are essential for adding a fiery kick to dishes. From mild varieties like the jalape�±o to extremely hot ones like the birdâ??s eye chili, these peppers are widely used in global cuisines to enhance flavor and spice. Rich in capsaicin, the compound responsible for their heat, chillies are known to boost metabolism and improve circulation. They can be used fresh, dried, or ground into powder, making them a versatile ingredient in everything from spicy salsas to pickles and hot sauces. Chillies not only bring heat but also a distinct flavor to savory dishes.
Fresh Green Chilli Specifications Product Name Fresh Green Chilli Whole Botanical Name Capsicum annuum or Capsicum frutescens Family Solanaceae Physical Characteristics Appearance Long slender and glossy with smooth skin Color Vibrant green Shape Conical or cylindrical tapered at one end Length 512 cm variety dependent Aroma Fresh sharp and spicy Flavor Spicy with varying heat levels depending on variety Grading Based on Size and Variety Grade Size cm Variety Extra Large XL 1012 cm G4 Hybrid Large L 810 cm Jwala Hybrid Medium M 68 cm Jwala Bullet Small S 56 cm S9 Bullet Chemical Characteristics Purity 99 min Moisture 90 max Foreign Matter 05 max DamagedDiscolored Chillies 1 max Pungency 10000 to 50000 Scoville Heat Units SHU depending on variety Capsaicin Content 01 to 05 variety dependent Packaging Available Packaging 5kg 10kg 25kg cartons or crates as per customer requirement Shelf Life 714 days when stored at 710C in a cool dry place Usage Widely used in Indian Mexican and Asian cuisines for their heat and flavor Essential ingredient in curries pickles salads and sauces Known for its antioxidant properties and benefits in boosting metabolism Varieties Available G4 Hybrid Long mild and medium pungency Jwala Smaller medium heat commonly used in Indian dishes Bullet Small and highly pungent S9 Medium size high heat Origin India
Semi husked coconuts, vegetables, fish pickle and seafood.Manufacturer and marchant exporter
1. ethylene 2. propylene 3. butadiene 4. benzene 5. toluene 6. xylene 7. ores 8. polyethylene (pe) 9. polypropylene (pp) 10. polyvinyl chloride (pvc) 11. polystyrene (ps) 12. polyethylene terephthalate (pet) 13. ethylene glycol 14. styrene 15. acrylonitrile 16. cumene 17. linear alkyl benzene (lab) 28. ethylene dichloride (edc) 29.wheat flour 30.fruits 31. vegetables.
Coco peat, coir pith, rose onions, fresh vegetables, hms scraps.
