Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents. Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray. A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear. Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators. Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.
Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
Spice Secrets - Onion Chutney (Pack of 10 - 20 g each) Price : 100.00 Remember your Grandma grinding the ingredients on the stone grinder and your Mother listening to her intently? Thant's how recipes were passed down. And while the stone grinders may have all but disappeared from the kitchens, the secret recepies are still intact in ours. Every lick and every dip of our pickles and chutneys is a trip down memory lane.
Processed foods All types of indian spices, powder, processed foods like pickle, juice etc
Processed foods On buyers demand As per the buyers demand
It is hard to be sweet all the time, right? The Crunchy Unsweetened Peanut Butter would definitely agree. All the goodness without the sweet. Because sometimes the right ingredient is all that matters. Only pure protein and fiber are derived from the peanuts, with just the right amount of crunch. No other nonsense. Just real yummy to the core. Get it?
RV ENTERPRISES_PRODUCT LIST Our aim at RV ENTERPRISES is to spread the Indian food products and the Indian culture across the world. We have extensive experience in the field of export of Indian herbs, spices, pulses, grains, fruits, vegetables, and such other products. Our product list consists of : 1. Herbal powders (Natural and Organic)- Hair care / Skin care and Health supplement 2. Herbal Extracts 3. Herbal products (Hair care/ Skin care/ Health supplement)
Single stage/Double stage, pulping machine having horizontal installation, made out of S.S. 304 prime quality materials. The outer shell is made out of S.S. 304 2.0 mm thick sheet, end plate of S.S. 304 10.0 mm thick and perforated screen of S.S. 304 1.6 mm thick with 2.0 mm Dia perforations. The machine can be suitable for handling Mangos/ Tomatoes/ Lemons/ steamed Awala etc. converting it into paste by means of chopping blades rotating inside the perforated cylinder. The machine would have one raw material feeding hopper, one no. product outlet chute and one no. refuse removal chute. The machine would be powered by 3 Phase Electric Motor, 3.0 HP 1440 RPM, with belt pully drive, adjustable mounting and one push button station. The machine would be supplied with one extra screen at no extra cost. Capacities available: 300 kg / hr , 500 kg / hr Single Stage (Junior) 1000 kg / hr, 3000 kg / hr Two Stage (Super) Wooden case
Electrically operated & useful for making namkeen, such as sev, papdi, bhavanagri, ratlami sev, makhaniya gathiya, nadiyadi fulavadi.
Food processor
This shaft move blade of jar. 42, .50, 8mm
Biscuit baking oven This is multi zone indirect fired biscuit oven suitable for general purpose biscuit baking. This oven is divided into several independent heating zones along the chamber. Each zone includes compulsory hot wind circulation system comprising a combustion chamber with burner, circulating fan, turbulence fan, and the associated duct work leading the banks of radiator tubes. The oven identified by technology council, specialists consistently cognizance that is has reached the international level. It can meet the technological requirements for production of different biscuits. The machine is heated with gas (lpg or natural gas) or oil (diesel / furnace oil) fired imported burners which gives rapid heating up, high efficiency and energy saving . The oven is divided into independent heat control zones whose number depends upon the overall length of the oven. The top and bottom temperature of each zone can be preset and adjusted to reach heating demand of baking different biscuit. The colour, scent and taste of biscuits is overall improved to a higher grade. Features: Mild steel structure with complete insulation provides good heat preservation.An inspection port is fitted in each zone to observe the baking process. Automatic band tracking and band cleaning system. Burners used, are designed using saving energy technology for more efficiency. Balanced turbulence which results in smooth and noise free operation.Fully automatic lighting and temperature control.Quickly heating up and efficient fuel usage.Safety functions for over pressure.Compulsively effluent air exhausted.Easy maintenance. Export quality
Bread baking oven The rotary rack oven is an all purpose rack oven for use in retail bakeries, supermarkets, hotels, restaurants, school kitchens, and other food service operations. The oven is suitable for baking all types of breads, rolls, pies, sweet goods, croissants, cakes, cookies, etc. It can also be used for thawing, roasting, and reconstituting frozen foods. You are assured of a uniform, high quality product every time. The rotary rack oven reduces the handling during make-up as complete racks can be moved from the table to the rack oven instead of individual pans. This offers savings in time and labor cost. The exterior and interior is stainless steel construction with stainless steel door with window and full view of baking chamber. The oven has a builtvin effective automatic steam injection system. No outside steam source is required. A water connection is all that is needed. The rack is easily loaded in the baking chamber. The rotating rack holding mechanism holds the rack from a top skyhook. An adjustable airflow system produces uniform baking from top to bottom of rack. The rotary rack ovens assure a fast start up (approximately 20 minutes) and high efficiency due to its dual capacity heating system. The compact design will save money as well as space. Operational costs will be lower as the oven use less gas for better performance. Export quality
Biscuit baking oven This is multi zone indirect fired biscuit oven suitable for general purpose biscuit baking. This oven is divided into several independent heating zones along the chamber. Each zone includes compulsory hot wind circulation system comprising a combustion chamber with burner, circulating fan, turbulence fan, and the associated duct work leading the banks of radiator tubes. The oven identified by technology council, specialists consistently cognizance that is has reached the international level. It can meet the technological requirements for production of different biscuits. Export quality
Fully automatic composting machine, which converts all kinds of organic waste into compost within 24 hours in your own premises and solves your waste management problems completely. It uses special microorganisms to decompose all kinds of organic waste with a volume reduction of 85-90%. The entire process is natural and biological. Product Range available from 25kg up to 5000kg garbage capacity. Features of FOODIE':- - Eco-friendly - Fully Automatic - Maintenance Free - Compact Design - Compost in 24hrs - Noiseless & Odourless - 90% Volume Reduction
irectory of different type of Food Processing Equipments Manufacturers. Available in India, dubai, Egypt, Kenya.
Approx. Price: Rs 11,000 / Piece Product Details: Capacity : 8+8 liters Oil Each Container Voltage : 220 V Frequency : 50 Hz Brand : Rudraa Phase : Single Phase Number Of Compartment : 2 Compartment Thermostatic Temperature Control 130 Degree C to 190 Degree C based in Mumbai, Maharashtra, India.Our Organization offered supreme quality range of Commercial Deep Fryer to their customers with good variety
Approx. Price: Rs 9,000 / Piece Product Details: Minimum Order Quantity : 1 Piece Usage/Application ; Hotel Brand : Rudraa kitchen equipment Size : Customised Model Name/Number : Fryer Features : Finished product Color ; silver Frequency : unlimited Weight : light weight Surface Finish : mat Country of Origin : Made in India based in Mumbai, Maharashtra, India.Our Organization offered supreme quality range of Commercial Deep fryer to their customers with good variety
Approx. Price: Rs 15,000 / Piece Product Details: Minimum Order Quantity 1 Piece Usage/Application Hotel Brand Rudraa kitchen equipment Size Customised Model Name/Number Fryer Features Finished product Color silver Frequency unlimited Weight light weight Surface Finish mat Country of Origin Made in India based in Mumbai, Maharashtra, India.Our Organization offered supreme quality range of Commercial Deep fryer to their customers with good variety