Dry fruits in India are basically fruits whose water content has been removed almost completely either naturally or by processes like sun drying or specialized dehydrators or dryers. Dry fruits can be eaten in various forms and are known to be powerhouses of nutrients.
V5 International exports Dry fruits from India includes the export of dates, raisins, almonds, cashew, apricot, and so on and so forth. We work on the export of dry fruits from India to many countries in the world.
We hold an extensive experience in the export of Indian dry fruits. We make sure that our clients face no issues from documentation to the final delivery of the products by conducting an in-depth analysis of the international market, we keep our clients well informed about the latest developments and how it may affect their exports.
Known for its pungent, savory, and slightly spicy flavor, garlic is a fundamental ingredient in cuisines worldwide. It is used fresh, dried, or powdered to enhance the taste of soups, sauces, marinades, and spice blends, adding depth and aroma.
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With its warm, spicy, and slightly sweet flavor, ginger is a versatile spice used in both fresh and dried forms. It enhances the taste of savory dishes, desserts, beverages, and marinades, while also offering medicinal benefits like aiding digestion and reducing inflammation.
With its mild, citrusy, and slightly sweet flavor, coriander seeds and ground powder are widely used in Indian, Middle Eastern, and Latin cuisines. They enhance curries, marinades, pickles, and spice blends, adding a subtle warmth and fragrance to dishes.
Curry leaves have a unique, aromatic, and slightly citrusy flavor that is essential in South Indian and Sri Lankan cooking. Used fresh or dried, they add a distinctive taste to curries, chutneys, and spice blends, enhancing the overall flavor profile of dishes.
Known for its vibrant golden color and earthy, slightly bitter flavor, turmeric is a fundamental spice in Indian and Southeast Asian cuisines. It adds warmth and depth to curries, rice dishes, and spice blends, while also being valued for its anti-inflammatory properties.
Known for its fiery heat and vibrant red color, chilli is a key ingredient in Indian and global cuisines. Available as whole dried pods, flakes, or ground powder, it adds spice, color, and a bold kick to curries, sauces, and marinades.
Known for its sharp, pungent, and slightly bitter flavor, mustard seeds come in yellow, brown, and black varieties. They are used whole, ground, or as a paste in sauces, pickles, and spice blends, adding heat and depth to dishes worldwide.
Known for their pungent, thyme-like flavor with a hint of bitterness, ajowan seeds are a staple in Indian cooking. They are used to flavor bread, savory pastries, and spice blends, and are also valued for their digestive properties.
Renowned for its sweet, woody aroma and warm, slightly spicy flavor, cinnamon is a versatile spice used in both sweet and savory dishes. It enhances baked goods, curries, beverages, and desserts, making it a staple in global cuisines.
With its warm, peppery, and slightly sweet flavor, caraway seeds are a key ingredient in European and Middle Eastern cuisines. They are commonly used in bread, sauerkraut, sausages, and spice blends, adding a unique, earthy aroma.
Known for its sweet, licorice-like flavor, aniseed is a popular spice in both sweet and savory dishes. Widely used in baking, confectionery, and spice blends, it adds a distinct aromatic touch to cuisines from the Mediterranean to South Asia.
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