Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group, of about 4 14% of people tested, think the leaves taste like bath soap, as linked to a gene which detects aldehyde chemicals also present in soap.
Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of india. It is commonly called mat bean, moth bean, matki, turkish gram or dew bean. The pods, sprouts and protein rich seeds of this crop are commonly consumed in india. Moth bean can be grown on many soil types, and can also act as a pasture legume.
Moth bean is an herbaceous creeping annual which grows to approximately 40 cm high. Yellow flowers on its hairy and densely packed branches develop into yellow-brown pods, 2 to 3 inches in length. The seeds of these pods contain approximately 22 24% protein.
Due to its drought resistant qualities, its ability to combat soil erosion and its high protein content, moth bean has been identified as possibly a more significant food source in the future. It has been suggested that its suitability as a grain legume in semi-arid africa should be further investigated.
Fennel (foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.
It is a highly aromatic and flavourful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.
Ajwain's small, oval-shaped, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the apiaceae family such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavour similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tends to dominate the flavour of a dish.
Product origin : india
53821 Food Products Suppliers
Short on time? Let Food Products sellers contact you.
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30 50 cm (12 20 in) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20 30 cm (8 12 in) tall and has a diameter of 3 5 cm (11/4 2 in).[ Each branch has two to three sub branches. All the branches attain the same height, so the plant has a uniform canopy. The stem is coloured grey or dark green. The leaves are 5 10 cm (2 4 in) long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. Each umbel has five to seven unbelts. The fruit is a lateral fusiform or ovoid achene 4 5 mm (1/6 /5 in) long, containing two mericarps with a single seed. Cumin seeds have eight ridges with oil canals. They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like other members of the Apiaceae (Umbelliferae) family such as caraway, parsley, and dill
Sesame seed is one of the oldest oil seed crops known, domesticated well over 3000 years ago. Sesamum has many other species, most being wild and native to sub-saharan africa. Sesamum indicum, the cultivated type, originated in india and is tolerant to drought-like conditions, growing where other crops fail.
Sesame has one of the highest oil contents of any seed. With a rich, nutty flavour, it is a common ingredient in cuisines across the world. Like other nuts and foods, it can trigger allergic reactions in some people.
Saffron (pronounced / saffron / or / saffron /) is a spice derived from the flower of crocus sativus, commonly known as the saffron crocus. The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight, was probably first cultivated in or near greece.Sativus is probably a form of c. Cartwrightianus, that emerged by human cultivators selectively breeding plants for unusually long stigmas in late bronze age crete. it slowly propagated throughout much of eurasia and was later brought to parts of north africa, north america, and oceania.
Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century bc assyrian botanical treatise compiled under ashurbanipal and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron.
Pearl millet (pennisetum glaucum) is the most widely grown type of millet. It has been grown in africa and the indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the sahel zone of west africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the sahel zone of northern mali between 2500 and 2000 bc. Cultivation subsequently spread and moved overseas to india. The earliest archaeological records in india date to around 2000 bc and it spread rapidly through india reaching south india by 1500 bc, based on evidence from the site of hallur. Cultivation also spread throughout eastern and southern parts of africa. Pearl millet is widely grown in the northeastern part of nigeria (especially in borno and yobe states). It is a major source of food to the local villagers of that region. The crop grows easily in that region due to its ability to withstand harsh weather conditions like drought and flood. Records exist for cultivation of pearl millet in the united states in the 1850s, and the crop was introduced into brazil in the 1960s.
We are engaged in supplying and exporting indian fresh coconut from coconut growing division at pollachi belt. We are selecting fresh coconut from pollachi area due to its favourable climatic conditions such as sandy soil with abundant amount of rainfall and enrich with sunlight. The coconuts that we are supplying are highly delicious and having good aroma with rich nutritional content. The coconuts that we are supplying directly procured from the farm and packed as per the client, s requirement.
Specification:
Colour-light brown
Weight-400- 600g
Nut size- 12-15 inch
Shelf life- 50 days from date of packaging
Packaging- 25 nuts/ bag
Bag size- 12.5- 13kg
We are supplying and exporting high quality coir pith in the following forms as coir pith block (5 kg), coir pith briquette (650 g) and coir pith disc (40g- 80g) with both high/low ec content. Coir pith/ coco peat is a natural product with uniform consistency in its texture that comes from the coir fibre extraction which acts as growing medium and soil conditioner for plants. Coir dust obtained during coir fibre extraction is sieved, washed, dried and compressed before being processed into coir pith products like blocks, briquettes and disc.
Specification:
1. Coir pith block
Size: 30 x 30 x 13 cm
Weight: 5 kg (+/- 0.3 kg)
Moisture: 12-15%
Expansion volume: 5:1
pH: 5.5- 6.5
EC:< 0.5 ms/cm
Sand volume:
We are exporting best grade both high fat as well as low fat desiccated coconut powder (dcp). Our high quality desiccated coconut powder is naturally sweet, nutty flavour and crisp texture. Our desiccated coconut powder is manufactured by simple and high- end technological process such as de-husking of coconuts, deshelling, after that coconut kernel is washed and blanched in hot water, kernel is grated and subjected for cold pressed to extract milk which is then spray dried to obtain coconut powder.
Specification:
Colour: white
Grade: fine (1.0- 1.4mm), medium (1.4- 1.7mm), coarse (>1.7mm)
Ph: 5.8- 6.8
Density: 0.3- 0.45 g/cc
Fat: 65-70% (high dcp)
i2f exports supplying high quality green cardamom (Elettaria cardamomum) called as "Queen of spices" enriched with pleasant aroma and taste. Green cardamom is cultivated in the western ghats of southern India and available plenty during the month of September to January every year. We are offering Indian green cardamom according to the international market grades such as
1. AGEB- Alleppey Green Extra Bold (Size- 7.0 mm, 7.0-8.0 mm)
2. AGB- Alleppey Green Bold (Size- 6.0 mm, 6.0-6.5 mm, 6.0 mm, 6.5 mm)
3. AGS- Alleppey Green Superior (Size- 5.0 mm, 4.0 mm) and
4. Splitted cardamom
We are exporting best quality white pepper for our clients based on their requirements from indian origin. White pepper (piper nigrum) is obtained from fully ripened piper nigrum is cleaned, dried and sorted. White pepper is used in the preparation of mayonnaise and also additive in cooking stuffs. The medicinal properties of white pepper plays a vital role such as pain relieving, weight loss, controlling blood pressure, prevents stomach ulcer, improves digestion and eyesight etc., we are supplying all grades of white pepper as per the customer request.
Cinnamon (cinnamomum verum) plants are grown as bushes and belongs to kerala of indian origin. Its bark is used as a spice and are available in the form of sticks. The length of cinnamon stick is about 12 cm and the self life is for 2 years.
Usage:
Cinnamon is primarily used as condiment and flavouring material, being largely used in the preparation of some kinds of desserts, confectionery, cosmetics and liqueurs.
It helps to treat several ailments such as colds, diarrhoea and digestive disorders.
