A Grade, High Quality, Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5 8% acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. There are many types of vinegar, depending on source materials.
A Grade, High Quality, Coconut vinegar is often touted as a rich source of many nutrients, as the sap used to make it is rich in vitamin C and potassium. The sap also contains choline, B vitamins, iron, copper, boron, magnesium, manganese, phosphorus, potassium and zinc ( 1 ).
Grapes .
Ethyl acetate.
Indian basmathi and non basmathi rice, indian pulses and indian spices, pigeon peas, redgram, the chickpeas, cashew nut, lentils, green gram, millet, ajwain seeds, redchilli, coriander, foxtail millet, safflower, cotton, rice [ basmati non basmati ], vegetables (onion & potato), seasonal fruits, indian spices, ajwain, redchilli, capsicum, black pepper, turmeric, coriander, ginger, cumin, pomegranate, cardamom, garlic, fennel, pomegranate, golden raisin, moringa seeds, pistachio nuts, cashewnut almonds, hazelnuts, raisins, walnuts, asafoetida, ajwain, capsicum, cloves, fennel, cinnamon pure refined sunflower oil, soyaben oil,organic and non organic chemicals, medical instruments..Clearing agent, transportation and shipping
